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.

What Bars (and Bartenders) Know About Your Beer

Ray Daniels shares some of the insights gained by the Cicerone program through years of testing bartenders and beverage managers on their beer knowledge.

Brewers Association

Supply Chain Management for Craft Brewers

An overview of supply chain theory with emphasis on production planning, forecasting and inventory management. Specific topics include seasonal transition, dunnage management and trucking logistics.

Brewers Association

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