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.

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 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

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

Mixed Culture Fermentation in a Production Brewery

In this panel, brewers from various backgrounds share their experiences conducting mixed culture fermentations in a production brewery setting. Brewers will discuss mixed culture fermentation philosophy, old and new world techniques, and troubleshooting.

Brewers Association

Sour Beers: It’s More Than Just pH

When producing sour beers, a brewer typically measures the tartness of the beer by looking at the pH. Unfortunately, pH isn’t a great indicator of what the consumer is actually tasting. In this presentation, we …More

Brewers Association

Stainless Steel 201

This seminar will treat stainless steel like a brewing raw material. Presenter Ashton Lewis addresses the basics of what defines a steel as stainless, the various types and specifications of stainless alloys used in breweries, …More

Brewers Association

Beer Stability and Stabilization

Presented in association with VLB. In this seminar, Deniz Bilge helps brewers determine which components influence haze stability and how to eliminate them.

Brewers Association