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Presentations

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®.

link to Craft Brewers Conference page

Upcoming Presentations

Collab Hours are presented every Thursday at 1:00 PM Eastern (12:00 PM Central, 11:00 AM Mountain, 10:00 AM Pacific) and are FREE to Brewers Association members.

See Full Calendar

Displaying results 51-60 of 140
quality
  1. Seminar

Yeast Management and Propagation

Craft Brewers Conference 2018Nashville, TennesseeSpeaker(s): Kurt Marshall

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

quality
  1. Seminar

Malt Flavor: Why the Craft Industry Gives a Chit

Craft Brewers Conference 2018Nashville, TennesseeSpeaker(s): Cassie Poirier, Andrea Stanley, Lindsay Barr

In 2015, the ASBC Sensory Subcommittee identified a major gap in raw materials research: no standardized method of malt sensory analysis. A small team, led by Cassie Poirier from Briess, pioneered a project to develop one. Since its advent and …Read More

quality
  1. Seminar

ASBC Lab-in-a-Fishbowl, Session 2: Contamination Detection

Craft Brewers Conference 2017Washington, D.C.Speaker(s): Rob Christiansen, Kelly Tretter

This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. This session will be comprised of an overview and demonstration of traditional microbiological plating techniques (e.g. …Read More

production
  1. Seminar

Harnessing Brettanomyces for Flavor Development

Craft Brewers Conference 2017Washington, D.C.Speaker(s): Chris Curtin

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

ingredients
  1. Seminar

Best Practices for Hop Quality, Sustainability, and Food Safety

Craft Brewers Conference 2017Washington, D.C.Speaker(s): Ann George, Carman McKinney, Kevin Madsen

From farm to kettle, best practices programs provide a framework to ensure consistent standards and traceability to deliver reliable, premium quality hops to brewers. Excellent third-party audited programs are available to growers in the Pacific Northwest, but expansion of hop …Read More

quality
  1. Seminar

Starting with Quality: Not Just Another Lab Talk

Craft Brewers Conference 2017Washington, D.C.Speaker(s): Rob Christiansen, Jon Cross, Mike Hiller

In the ever-growing craft brewing world, quality is on everyone’s mind. This seminar will focus on the basics of a lab and quality program for start-up breweries. Learn how to start the journey to quality beer with the right tools …Read More

production
  1. Seminar

The Truth About Diacetyl

Craft Brewers Conference 2017Washington, D.C.Speaker(s): Neva Parker, Bryan Selders

During every beer fermentation, a countless array of flavor byproducts is produced. Most of these compounds add to the character and complexity of the beer, but some can be considered off-flavors. One of these offenders is the buttered popcorn quality …Read More

regulatory
  1. Seminar

What You Need to Know About Food Safety

Craft Brewers Conference 2017Washington, D.C.Speaker(s): Mary Pellettieri

There is much to absorb in the new federal regulation for food safety. The Food Safety Management Act, enacted in 2015, is the first general sweeping act for food safety in the U.S. since 1938, and it will impact the …Read More

Displaying results 51-60 of 140

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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.