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.

Origins of Malt Flavor and Malt Varieties for Craft Brewers

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

Brewers Association

Quintessential Quality

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

Brewers Association

Hop Quality Group Update

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.

Brewers Association

Discovering Diacetyl

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

Brewers Association

Getting The Most Out of Your Hemocytometer

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

Brewers Association