Presentations

NOTE: The material in this Members-Only page is made possible by BA membership dues. It is the property of the Brewers Association and is not intended to be shared, in this, or any altered form, outside of our network of member companies. This information should be considered private and not public.

Using Belgian Yeast: Three Belgians’ Perspectives

Belgian yeast contributes some of the most interesting and unique yeast characteristics to a beer when used properly. Along with great aroma and flavor development, there can also be many unknowns with Belgian yeast. Some …More

Brewers Association

Wort: The Root of Good Beer

Wort is a Middle English term for a root. Therefore, the meaning of the word is consistent with wort’s role as the basis of a good beer. This talk covers practical ways to control the …More

Brewers Association

What Brewers Need to Know and Why

With few brewers on staff to assure continued innovation and excellence, each employee in a craft brewery needs a firm grasp of brewing science and engineering. Presenter Michael Lewis explains why.

Brewers Association

Mechanisms for Manipulating Mash pH

This talk explores the interaction of water and malt chemistry in the mash, as discussed in the recent book from Brewers Publications, “Water: A Comprehensive Guide for Brewers”, by John Palmer and Colin Kaminski.

Brewers Association

Taking Control of Cone to Cone Pitches in the Craft Brewery

Avery Brewing Co. discusses the recent integratation of a mass flow meter into a mobile yeast pitching skid. By incorporating this technology they achieve precise yeast pitch mass and volume resulting in accurate target cell …More

Brewers Association

Full Genome Sequencing of 96 Craft Brewing Yeast Strains

In the past it would have been considered science fiction to analyze the complete DNA sequence of almost 100 yeast strains used specifically in craft brewingÑbut now it has been done!

Brewers Association

A Funny Thing Happened on the Way to the Kettle

A highly sensitive inline sensor was installed at Iron Hill Brewery to monitor the lauter process from first runnings all the way through sparging and final collection. This talk presents the data to show lauter …More

Brewers Association

Aeration for Dummies

Every brewer knows oxygen is key to successful fermentation and great beer. But when, how much, and how often to add it? Discover tips for oxygenating for optimal performance, as well as insight into how …More

Brewers Association