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Brewers Association (BA) members have online access to all recorded seminars, webinars, and presentations hosted by the BA. This archive includes seminars from the Craft Brewers Conference® dating back to 2012, webinars dating back to 2005, and other presentations such as member town halls, presentations to state brewers' guilds, and those presented at the Great American Beer Festival®.
This session offers an in-depth exploration of the four newly defined Mexican Lager styles, covering their history, stylistic distinctions, and practical brewing considerations to help brewers craft exceptional examples of this growing category.Read More
This session takes a behind-the-scenes look at how the 2025 GABF Brewers of the Year craft winning entries—from category strategy to recipe design, cellar work and packaging to how they use their wins to promote their brand.Read More
This seminar explores the impact of harvest dates on hop aromas and beer flavors. Learn about in-field sensory techniques and testing to gauge harvest readiness for optimal aroma. Discover collaborations between brewers and growers to extend harvest windows, enabling a broader range of hop aromas and unique flavor profiles in beers.Read More
Hear from malt and sensory researchers Harmonie Bettenhausen and Karli Van Simaeyson on ways that barley and malt contribute to beer flavor.Read More
This BA Collab Hour webinar focuses on yeast propagation and slurry equipment systems, as well as quality concerns around these systems.Read More
Sponsored by Ecolab
This webinar examines food safety programs designed to proactively mitigate risks to consumers at a variety of different hazard profiles.Read More
In this webinar, draught beer quality experts Neil Witte and Charles Kyle share best practices for beer to-go in growlers and Crowler cans.Read More
Sponsored by FONA International
Learn how to make hard seltzer from the author and contributors of "How to Make Hard Seltzer: Refreshing Recipes for Sparkling Libations."Read More
Each step of production influences the yield and quality of the final product. This session examines the main influences in milling, mashing and lautering with regard to their influence on yield, colloidal stability, microbiological stability, foam and flavor stability.Read More
Presented in association with VLB. Colloidal stability and the avoidance of haze are key quality parameters of beer. This seminar explores possible sources of haze in the final product, how these sources can be detected and how they can be …Read More
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