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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, Collab Hours and Power Hours 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®.
Collab Hours are presented Thursdays at 1:00 PM Eastern (12:00 PM Central, 11:00 AM Mountain, 10:00 AM Pacific) and are FREE to Brewers Association members.
Sanitation in a brewery of any size involves more than just good CIP practices. Numerous items are all working for (or against) your success in producing clean, consistent beer. This seminar will lexamine the brewery as a whole and explore …Read More
In a hyper-competitive marketplace, protecting the quality of your beer is more important than ever. As craft brewers distribute their products farther from their brewery, concerns with post-brewery product quality increase. A panel of field quality managers from breweries representing …Read More
The kettle souring process is a commonly used method for creating refreshing sour beers in a relatively short period of time. The process, as commonly described, aims to create clean sour beers while minimizing the potential for off-flavor development. This …Read More
Craft brewers have always led the way in considering the environmental impact of their decisions. This panel will provide brewers with the latest updates on where, why, and how refillable beer bottles are gaining a toehold in craft brewing. Craft …Read More
Cleaning and sanitation within a brewery are critical to good beers; but these activities use a lot of water in the process. Speakers in this session have an incredibly amount of experience and knowledge that you won’t want to miss. …Read More
This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. Fermentation control is fundamental to brewing at any scale; yeast health and concentration have a profound …Read More
This seminar will discuss the possible influences on flavor stability and how they can impact your beer’s vulnerability. 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. Join VLB Berlin’s Kurt Marshall as he …Read More
This seminar will aid in the understanding of root causes of physical instability issues and help guide the brewer toward mitigating and preventing unwanted haze formation in craft beer. Speakers will detail the roles of various raw materials as well …Read More
Automation is like any other large project: the more you prepare, the better your end result will be. Automating correctly makes your beer better, while doing it wrong will cause nothing but headaches. Find out what preparation is important for …Read More
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.
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