A case study describing the process of defining dissolved oxygen standards, standardizing testing procedures and eliminating sources of DO pick-up during the commissioning and operation of an older-model rotary filler.
An overview of New Belgium Brewing Company’s unique dry hopping techniques and the science behind them.
Doing QA in a small brewery is a balance of what’s good and what’s good enough. This seminar covers 10 things you really should be doing and how to do them in a cost-effective way.
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
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
Join three BA sustainability subcommittee members, from different sized breweries, as they talk trash! That is, each will share waste reduction and cost savings stories from their breweries. Panelists will provide insight on how they …More
The Alcohol and Tobacco Tax and Trade Bureau (TTB) is responsible for the regulation and taxation of alcohol beverage products for revenue collection and consumer protection purposes. In that capacity, TTB reviews labels and formulas …More
This session will cover moving past the start-up phase to managing a business for growth and profitability. Learn what key performance metrics to rely on, as well as what they mean and how to hit …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
From developing a long-lasting flagship to balancing two leading brands, these panelists will discuss their experiences with managing and marketing flagship brands.