This tasting seminar launches three new U.S. hop varieties that debuted in 2013, two released by Washington State University and one released by USDA-ARS.
This presentation covers the existing techniques for measuring beer bitterness such as the Bitterness Unit, HPLC and other methods. They are compared in terms of advantages, disadvantages, costs, precision, repeatability and operational expertise required. Deviations …More
In the fast-paced craft brewing environment it is both vital and challenging to maintain a strong sensory program. This session presents solutions to the challenges craft brewers face in starting, sustaining and growing a sensory …More
This seminar focuses on QA/QC root-cause analysis from the point of view of three breweries of different sizes. The speakers demonstrate real quality issues encountered in each of their breweries and how they went about …More
Barley, a non-GM, primarily public sector crop, is facing strong competition from other crops that are receiving substantial investment from biotechnology seed companies, including GM variety development. When will our industry be faced with GM …More
Craft malthouses are popping up around North America and many craft brewers are interested in using these malts as an additional way to express their craft and connect to their locale. This workshop compares five …More
This seminar helps small, expanding breweries diagnose brewing issues with a spectrophotometer and discusses how to correct those issues and grow into the process when capacity increases. The seminar includes methods for determining IBUs, oxidative …More
Matty and Kelly share the systematic approach developed at New Belgium to detect, identify, pinpoint, isolate and ultimately destroy the source of the nastiest infections.
With the combined experiences of these technical brewery experts, there will not be many problems this panel cannot address. Bring your troubleshooting questions and learn from their experience.