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
With so much to share, this panel discussion is split into two sessions.This panel comprises brewpubs of various sizes from different regions of the country and provides an open forum for discussion of best practices.
This presentation discusses what we expect to happen during fermentation-what can go wrong and how to detect and (hopefully) fix the brew.
This seminar covers lessons learned from managing brewpubs in conjunction with a wholesale distribution brewery.
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
If you ask established brewpub operators, “What’s the hardest part of your job?” many respond unequivocally with “managing staff.” By paying attention to a few guiding principles, you can take the stress out of managing …More
The past few years have seen unprecedented growth in the craft beer industry, and a corresponding rise in the number of trademark disputes. Both new and existing breweries have to be careful in adopting and …More
A panel of brewery representatives and an importer discuss their perceptions of export opportunities and challenges for U.S. craft beer abroad, as well as their involvement in the BA’s Export Development Program.
John Harris returns with his panel to discuss problems in the brewhouse. Bring your troubleshooting questions or simply listen in to learn from their experience.
This seminar explains why and how dissolved oxygen can affect flavor development in both wort and beer.