An overview of New Belgium Brewing Company’s unique dry hopping techniques and the science behind them.
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
Craft brewers find success in using dry hopping to create aromatic and flavorful hop-forward beers. This presentation shares results from several studies in the Shellhammer lab at Oregon State University that examined dry hopping and …More
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
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.
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
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
Effective dry hopping depends on the quality of the hops used as well as the pelleting process and what occurs during storage and dry hopping. We will discuss lessons learned about hop pellet attributes that …More
Three brewers explain the process of kettle souring with lactobacillus.
Presented in association with VLB. In this seminar, Deniz Bilge helps brewers determine which components influence haze stability and how to eliminate them.