Facebook pixel Seminars – Brewers Association
Skip to content

CBC Early Bird Registration is now open, register by February 26 and save! Learn More.

Displaying results 1-10 of 153
quality

Foundations of Pasteurization for Regular and Non-Alcohol Beers

This seminar addresses concerns about bacterial survival in low- or non-alcohol and low-hopped beers during pasteurization. Learn about the basics of microbial death through heating and the impact of pasteurization on beers, including those with reduced alcohol and hops.Read More

ingredients

Exploring Hop Picking Windows and Their Impact on Aroma and Flavor

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

ingredients

The Next Great Hop: What’s New in Public Hop Breeding and How You Can Contribute

The United States Department of Agriculture's Agriculture Research Service (USDA-ARS) hop geneticists Dr. John Henning and Dr. Kayla Altendorf will present experimental hop varieties in public breeding programs, highlighting Advanced and Elite Line stages. Representatives from the Hop Research Council and Hop Quality Group will detail programs aiding public hop breeding and brewer involvement.Read More

ingredients

Researcher Presentation

Researchers will present findings relevant to the craft beer industry, followed by a poster session for deeper discussions. Topics include hop variety impact on hop creep, efficient detection of glycosidic nitrile genes in malting barley, methods for hop lot matching, assessing hop aging using Hop Storage Index, and mitigating fermentation issues caused by microflora.Read More

quality

The Quality Glow Up: Keeping Receipts and Making Consistently Great Beer

Learn to establish a quality program and lab for your brewery. Discover how to start, budget, and prioritize quality control points using existing space and equipment. Explore lab testing, cell counting, data interpretation, and troubleshooting bad quality. Leave with an elementary program plan to enhance processes and beer quality immediately.Read More

quality

Beyond Cell Counts: Off-Flavor Sensory for Aspiring Yeast Whisperers

This seminar emphasizes the importance of understanding yeast health beyond traditional metrics. It explores leveraging sensory data to assess yeast well-being, identifying off-flavors associated with fermentation issues, their causes, and how to optimize recipe design for yeast health.Read More

quality

Tasting and Creating: Messages from the Science

Randy Mosher delves into recent scientific research on tasting. He explores topics from biophysics of receptors to neural processing, emotion, and memory, offering valuable insights for brewers and flavor creation from these new discoveries.Read More

business-model

The Flavor of Your Taproom: How the Drinking Atmosphere Shifts the Taste and Memory of Beer

This seminar explores how various sensory elements in a taproom impact the flavor experience even before a drink is served. It delves into the influence of music, decor, and ambiance on taste perception, backed by scientific research and industry success stories. Participants will learn to enhance customer satisfaction by optimizing sensory experiences.Read More

Displaying results 1-10 of 153

Member Exclusive

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.