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.
The Hop Quality Group presents some of the recent findings and provides an on-the-ground update on the changes occurring with hops for craft brewers.
This seminar illustrates how to maintain current operations while expanding the brewery and building a sufficiently skilled, affordable staff. Sebastian shows how to work within a budget based on current revenue by establishing checklists and …More
Chris pinpoints and addresses the various factors influencing keg cleaning, disinfection and filling, and offers remedies for common problems.
Malt flavor and composition differ by variety. Do you know how they impact the taste and shelf-life of your unique craft beer brand? Two leading experts combine forces to discuss basics of flavor development in …More
Dr. Michael Lewis has trained myriad brewers over the years. He discusses what quality is, why it is important on the brewery and community levels, and how quality can be achieved and communicated to beer …More
Zach, Victory Brewing Company’s quality lab technician, discusses the basics of diacetyl production and the key factors contributing to its formation during fermentation. Learn various methods of diacetyl detection, from practical sensory evaluation to more …More