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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®.
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
Properly packaging your beer for market is critical to quality and consumer experience, and the first step is selecting and installing the equipment. In this session, moderator Alan Windhausen from Pikes Peak Brewing, plus speakers Brock Ashburn from Highland Brewing …Read More
Originally identified by New Carlsberg brewery in 1904 as “necessary for bringing English stock beers into proper condition, Brettanomyces yeasts are today best known for their devastating effects on wine quality. Recent growth in the production of American craft saisons …Read More
Accurately measuring wort gravity, density, and sugar concentration in the brewhouse and during fermentation is a critical quality check for any brewer. This presentation describes the various ways a brewer can measure wort gravity, including the use of a hydrometer, refractometer, and hand-held density meter.Read More
Brewers strive to reduce brewing cycle time and increase the number of quality brews per day. In this session, Graham Broadhurst demonstrates how to identify pinch points in your brewing process and address them with process adjustments, equipment and process …Read More
In this session, a panel of field quality managers from breweries of various sizes will discuss best practices for protecting beers once they have left the brewery. They cover quality control practices and all aspects of post-brewery flavor quality including warehousing, delivery, package dates, rotation, temperatures, and draught quality.Read More
Each step of production influences the yield and quality of the final product. This session examines the main influences in milling, mashing and lautering with regard to their influence on yield, colloidal stability, microbiological stability, foam and flavor stability.Read More
The milling of base and specialty malts has a significant financial and quality impact on your beer. A complete understanding of the milling process, the different types of milling equipment available, and the standard approach to evaluating and optimizing your …Read More
Yeast propagation and management are essential for a successful and stable fermentation. Learn how to produce the right amount of yeast in a short amount of time with a high vitality and viability. 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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