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
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.
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
Focusing on yeast health and pitching rates can impact quality throughout the brewing process. This presentation reviews traditional yeast counting and pitching rates for primary fermentation and introduces techniques to fine-tune flavor and brewery processes, …More
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.