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
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
The 2014 growing year was very challenging for barley growers; those challenges now fall to maltsters and brewers. This panel was assembled to help brewers make the most of this important raw material when Mother …More
Presented in association with VLB. Deniz Bilge describes the influences of yeast performance on fermentation. Why is ‚Äúhappy‚Äù yeast necessary for brewer success? He‚Äôll cover topics including modern yeast propagation strategies and yeast storage.
A guide to practical care, harvest and storage of yeast for the small brewer.
Quality Control for the Little Folk: Simple Things that Small Breweries Can Do to Have Confidence in Their Beer
From the very first barrel, quality pays. What can nano and small breweries do to ensure their beer is at its best? Rising Tide Brewing Company’s brewer/owner and director of quality control discuss why implementing …More
This seminar will be a presentation of the new version of the Draught Beer Quality Manual written specifically for draught beer retailers.
The development, high-quality and consistency of aroma and flavor imparted by hops are critical aspects of brewing high quality beer. Two global experts on hops pathology and chemistry will take turns discussing current knowledge and …More
This tasting seminar launches three new U.S. hop varieties that debuted in 2013, two released by Washington State University and one released by USDA-ARS.
In the fast-paced craft brewing environment it is both vital and challenging to maintain a strong sensory program. This session presents solutions to the challenges craft brewers face in starting, sustaining and growing a sensory …More