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
Food Safety programs are a well-established practice in most of the food industry yet they have only recently come to the attention of many craft brewers. The Master Brewers Association of the Americas has …More
Chris pinpoints and addresses the various factors influencing keg cleaning, disinfection and filling, and offers remedies for common problems.
Ruth presents the case study How the UK has Initiated Minimum Standard Keg (and Cask) Specifications.
A survey and discussion of theories, skills, information and material resources for process engineering in the small brewery.
Rob will share how Avery Brewing Company set-up and maintains a modern laboratory. This will include the micro program, the many uses of a spectrophotometer, analytical chemistry, yeast management and daily control of process.
This talk covers routine measurements, methods and calculations to get the brewer or brewery lab up to speed on important parameters needed for the public and regulatory bodies.