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
Despite significant improvement over the last 20 years, water consumption and wastewater disposal remain environmental and economic hurdles that directly affect breweries and the brewing process. In this seminar a panel of experts will provide …More
A session for breweries that have picked a wholesaler. Seminar covers next steps and what breweries need to think about to get things rolling.
Ray Daniels shares some of the insights gained by the Cicerone program through years of testing bartenders and beverage managers on their beer knowledge.
Simple ways to make your tap room a “third space” in order to develop regular guests, build a sense of community, instill loyalty and increase sales.
An overview of supply chain theory with emphasis on production planning, forecasting and inventory management. Specific topics include seasonal transition, dunnage management and trucking logistics.
In this seminar, leading beer industry economists Bart Watson and Lester Jones help breweries learn how to find and use industry and government data for demand planning, market planning and business development.
The BA sustainability subcommittee initiated the benchmarking of key performance indicators for utility usage and cost, and the initial results were presented at CBC 2014. This seminar presents the results of an expanded benchmarking dataset …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
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.