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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.
Join our panel discussion as we tackle two critical topics in our industry today. Here you will learn the fundamental requirements for a brewery food safety program and understand the differences and synergies with your beer quality program. You will …Read More
Avery Brewing Company and New Belgium Brewing Company join together to take you through their souring processes. They combine the art and mystery with the science of souring, including TA measurements, acid profiles, and microbial populations. Read More
A summary of key metrics to consider when evaluating the quality of white malts, crystal malts, and hops. Read More
This presentation will cover case studies, fermentation techniques, cellar practices, and troubleshooting tips for dealing with fruit refermentation in a production brewery. Read More
The presentation will cover the process, equipment, science, and philosophy behind making 100-percent spontaneously fermented beer in a production brewery. Highlights will include the history of spontaneous fermentation, brewing and inoculation, fermentation and blending, fruit refermentation, the use of adjunct …Read More
Brewers Association quality ambassador Dick Cantwell brings a message to recognize both the quality systems breweries already have in place and the responsibility we all owe to our craft community to make the best beer we possibly can. Read More
Only two commercial maltsters in the U.S. operate roasters to produce specialty malt. This seminar will present a basic understanding of the malting process before delving into the differences between producing malt on a kiln compared to producing malt in …Read More
In this Power Hour, industry experts will explain the "what" and "why" of GMPs as well as debut a new "how to" set of checklists and best practices.Read More
From the very first barrel, quality pays. What can nano and small breweries do to ensure their beer is at its best? Rising Tide Brewing Company’s brewer/owner and director of quality control discuss why implementing a quality control program in …Read More
A guide to practical care, harvest and storage of yeast for the small brewer. 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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