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.

Sustainability Benchmarking

The BA sustainability subcommittee initiated the benchmarking of key performance indicators for utility usage and cost, and the initial results were presented at CBC 2014. This seminar presents the results of an expanded benchmarking dataset …More

Brewers Association

Yeast Metabolism and Fermentation By-products

Presented in association with VLB. Different types of fermentation and the use of different yeast strains influence the character and taste of beer by the production of various fermentation by-products. In this seminar, Burghard Meyer …More

Brewers Association

Sustainability on the Hop Farm

Understanding the state of the hop market and the implications of growing and sourcing sustainably produced hops is an important part of sustainability for breweries. A panel of experts will discuss these issues.

Brewers Association

Yeast: The Owner’s Manual

Unlike other brewery equipment, brewers yeast does not come with an operator‚Äôs manual. This talk will cover the essentials of yeast management, including feeding, pitching, cropping and storage of your yeast. Selecting and renewing your …More

Brewers Association

Teaching an Old Bottling Line How Not to Suck (Air)

A case study describing the process of defining dissolved oxygen standards, standardizing testing procedures and eliminating sources of DO pick-up during the commissioning and operation of an older-model rotary filler.

Brewers Association

The Art and Science of Dry Hopping

An overview of New Belgium Brewing Company’s unique dry hopping techniques and the science behind them.

Brewers Association

The Littlest QA Lab

Doing QA in a small brewery is a balance of what’s good and what’s good enough. This seminar covers 10 things you really should be doing and how to do them in a cost-effective way.

Brewers Association

The Maltster’s Kiln: A Cure for Your Ales

Craft brewers have identified gaps in the current malt supply and their all-malt brewing needs. Craft malthouses are focused on the needs of craft brewers and are working with farmers and breeders to source lower …More

Brewers Association

Trace Metals in Brewing

In this seminar, Ruth Martin discusses how raw materials such as malt, sugars and hops can introduce trace metals and other minerals into wort and beer. She will also cover the impact of trace metals …More

Brewers Association

Trash Talk: Solid Waste Tips, Tactics and Best Practices

Join three BA sustainability subcommittee members, from different sized breweries, as they talk trash! That is, each will share waste reduction and cost savings stories from their breweries. Panelists will provide insight on how they …More

Brewers Association