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 Truth About Diacetyl

During every beer fermentation, a countless array of flavor byproducts is produced. Most of these compounds add to the character and complexity of the beer, but some can be considered off-flavors. One of these offenders …More

Brewers Association

A Practical Perspective on Foraged and Agriculturally Based Beers

Three industry experts will discuss their respective approaches, techniques, and lessons learned regarding foraged beers and others brewed with locally cultivated ingredients. The panel will be moderated by author Stan Hieronymus (Brewing Local: American-Grown Beer) …More

Brewers Association

Against the (Traditional) Grain: Gluten-Free Beer

This seminar dives into the world of gluten-free brewing. It covers the gamut from the definition of gluten and the problems it can cause in some individuals; the current and future gluten-free market; classifications of …More

Brewers Association

Harnessing Brettanomyces for Flavor Development

Originally identified by New Carlsberg brewery in 1904 as “necessary for bringing English stock beers into proper condition, Brettanomyces yeasts are today best known for their devastating effects on wine quality. Recent growth in the …More

Brewers Association

How Dry Hopping Affects IBUs and Bitterness

Many craft brewers have noticed their IBUs go up after dry hopping, yet their beers taste less bitter than before. Dry hopping can cause a significant change in hop acid composition, resulting in higher IBUs …More

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 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