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Finishing Processes: From Brilli(A)nt to Ha(Z)y

For years at Harpoon Brewery, IPA was king. Then 3,000 more breweries opened and invented a million new styles and we had to wrap our heads around making all of them – from brilliant, chill-proof pilsner to so-hazy-you-could-float-a-penny-on-it New England style IPA …Read More

Acid Trip: The Basics of Adjusting Mash pH

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. Join Derek Zuniga of Real Ale Brewing Company to discuss …Read More

All Clear: Let’s Talk About Glass Quality

Unless your consumers are trying to get into the Guinness Book of records, no one wants to swallow glass! The Craft Brewers Glass Quality Group (CBGQG) is a dream team of quality, packaging and brewing professionals from at least a …Read More

ASBC Lab-in-a-Fishbowl Session 2: Titratable Acidity and pH

This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. Monitoring of potential hydrogen (pH) at various stages in the brewing process is a critical control …Read More

Ask The Brewmasters: Cold Side Operations Forum

This panel discussion of 4 brewing experts will offer observations and answer questions on the subject area of cold side operations. All questions ranging from wort cooling through to the bright beer tank will be considered. This expert team has …Read More

Displaying results 1-10 of 135

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