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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 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
The mash is the most critical step of wort production. Without a good mash, brewers run the risk of inefficient extraction, loss of yield, off-flavors, and general low quality beer. In this session, Derek Zuniga of Real Ale Brewing Company …Read More
In this webinar, we discuss beer freshness as it relates to dissolved oxygen (DO) in all production areas: brewhouse, cellar, and packaging.Read More
Discover techniques for creating flavorful, consistent fruit beers without unwanted fermentation or packaging surprises. This session covers recipe formulation, fruit handling, acidity management, and quality control strategies to help brewers confidently develop modern fruited beer offerings.Read More
As the craft brewing industry seeks to become more efficient in brewing practices, the number of breweries who are considering alternatives to T-90 hop pellets to help improve process loss and maintain desired flavor output is growing. Such alternatives include, but …Read More
Matty and Kelly share the systematic approach developed at New Belgium to detect, identify, pinpoint, isolate, and ultimately destroy the source of the nastiest infections. Read More
Yeast can be a mysterious and difficult piece of the brewing puzzle. One of the most problematic aspects of working with yeast is maintaining good flocculation after fermentation, whether it’s getting lager yeast to settle out completely or getting wheat …Read More
This presentation discusses what we expect to happen during fermentation, what can go wrong, and how to detect and (hopefully) fix the brew. Read More
A highly sensitive inline sensor was installed at Iron Hill Brewery to monitor the lauter process from first runnings all the way through sparging and final collection. This talk presents the data to show lauter efficiency under different mash, lauter …Read More
Belgian yeast contributes some of the most interesting and unique yeast characteristics to a beer when used properly. Along with great aroma and flavor development, there can also be many unknowns with Belgian yeast. Some of these unknowns are poor …Read More
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