COVID-19 Resource Center: Trusted Guidance for Brewery Businesses
You are using an outdated browser not supported by The Brewers Association.
Please consider upgrading!
Brewers Association members have online access to every seminar from the annual Craft Brewers Conference dating back to 2012. For professional brewers, CBC is the number one environment in North America for concentrated, affordable brewing education and idea sharing to improve brewery quality and performance.
Want to catch a Live Seminar? Collab Hour is an online, interactive teleconference series. Invited guests present on selected topics of interest to the brewing community, followed by a question and answer session. Learn More
Beer is 90% water and 10% hard work, science, passion, and secret ingredients. This seminar discusses the science of water and how a few key technology breakthroughs will take your brewing to a new level. Read More
In this seminar, experienced maltsters and brewers thoroughly explain each of the malt certificate of analysis (COA) specifications and a how a maltster or brewer may be able to control them within their processes. Following the breakdown of the COA, …Read More
This seminar includes a brief history of Saccharomyces cerevisiae var. diastaticus, followed by an exploration of the impact on the modern brewing industry and an overview of detection methods from plating to PCR. Read More
In a world of ever-increasing competition, brewers are seeking more efficient and environmentally friendly ways to produce flavorful beer. Hop pellets have been the traditional means by which brewers have imparted bitterness, taste, and aroma during the beer production. However, …Read More
Which hops make the most impact in the kettle, whirlpool, and dry hop? In this seminar, the Yakima Chief Hops Technical Solutions team discusses recent research in hop compounds, specifically flavors and aromas that translate into beer character. They cover …Read More
Are you looking for ways to innovate and make the cleanest tasting session beers possible? There’s a little known, crafty technique that concentrates the endosperm goodness in your brew to greatly reduce bitter or off flavors. It’s been used by …Read More
In western Norway, farmhouse brewers do not buy yeast. Instead, they inherit it from their parents or grandparents, or simply get it from their neighbors. The yeast is repitched from batch to batch, seemingly endlessly. This is how brewers all …Read More
Thiols are highly aroma-active compounds derived from hops that can give very intense fruity flavor to predominantly dry-hopped beers. The occurrence of these thiols in hops was only discovered a couple of years ago and the data in this regard …Read More
Brewers are fully cognizant of the importance of providing sufficient nutrients to the brewing yeast to carry out fermentation. However brewers are not in the business of making yeast; they are in the business of making beer, cider and seltzer. …Read More
Methods have been developed for potentially storing yeast for longer periods, which have been investigated by the team at Lazarus Brewing Company. Results of these investigations are shared and discussed in this presentation, as well as the theory behind storage …Read More
The material in this Members-Only page is made possible by BA membership dues. It is the property of the Brewers Association and is not intended to be shared, in this, or any altered form, outside of our network of member companies. This information should be considered private and not public.
Resource Hub