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.
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.
Participation in guild seminars is strictly limited to guild directors and leadership only. A roundtable dialogue for brewers guild leaders and BA staff on best practices for developing and maturing the national community of non-profit …More
Join the conversation on beer and food pairing and the next steps being taken to bring science into how we pair. In this talk, we’ll take some of the key interactions we all experience during …More
Join a craft founder, an industry consultant/banker, an ESOP advisor and an estate planning expert as they discuss observations and options surrounding the preparation and execution of an ownership transfer. Whether it be on the …More
A guide to practical care, harvest and storage of yeast for the small brewer.
A panel with five production managers from varying sized breweries will discuss different aspects of day-to-day production. An opportunity to share best practices and talk shop.
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
Presented in association with VLB. In this seminar, Deniz Bilge will cover reducing oxygen pickup during filling, how to improve consistency in chemical technical parameters like CO2, alcohol and gravity, and best practices for packaging …More
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