Practical Yeast Care
A guide to practical care, harvest and storage of yeast for the small brewer. Read More
Displaying results 101-110 of 174
Supply Chain Management for Craft Brewers
An overview of supply chain theory with emphasis on production planning, forecasting and inventory management. Specific topics include seasonal transition, dunnage management and trucking logistics. Read More
Brewhouse Operations, Part Two: Influence on Yield and Quality
Presented in association with VLB. Each step of production has influence on the yield and on the quality of the final product. In part two of this seminar, Burghard Meyer will discuss the main influences of boiling and wort treatment …Read More
Sour Beers: It’s More Than Just pH
When producing sour beers, a brewer typically measures the tartness of the beer by looking at the pH. Unfortunately, pH isn’t a great indicator of what the consumer is actually tasting. In this presentation, we take a look at pH, …Read More
Evolution of a New Hop Pellet Type for More Efficient Dry Hopping
Effective dry hopping depends on the quality of the hops used as well as the pelleting process and what occurs during storage and dry hopping. We will discuss lessons learned about hop pellet attributes that improve dry hopping efficiency, and …Read More
Understanding How to Control Flavor and Aroma Consistency in Dry Hopped Beer
Craft brewers find success in using dry hopping to create aromatic and flavorful hop-forward beers. This presentation shares results from several studies in the Shellhammer lab at Oregon State University that examined dry hopping and the factors that affect aroma …Read More
Maintaining Flagship Brands
From developing a long-lasting flagship to balancing two leading brands, these panelists will discuss their experiences with managing and marketing flagship brands. Read More
Kettle Souring: Three Brewers Talk Methods and Practices
Three brewers explain the process of kettle souring with lactobacillus. Read More
Yeast Metabolism and Fermentation By-products
Presented in association with VLB. Different types of fermentation and the use of different yeast strains influence the character and taste of beer by the production of various fermentation by-products. In this seminar, Burghard Meyer covers options for how to …Read More
Displaying results 101-110 of 174
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