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Displaying results 81-90 of 153
quality

ASBC Lab-in-a-Fishbowl, Session 2: Measuring Wort Gravity Accurately

This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. Accurately measuring wort gravity/density/sugar concentration in the brewhouse and …Read More

human-resources

Basic Microbiology for Small Breweries

This seminar will discuss how to institute basic microbiology practices in a brewery, including how to identify an infection in your brewery and address it. Read More

quality

Brewing Quality on a Budget: How to Use a Little to Do a Lot

This presentation will cover the fundamentals of brewing quality: what metrics are most important to measure and why, tips and tricks for getting the job done on a budget without compromising methods, and resources available to new and growing quality …Read More

best-practices

The Science, Art, and Mystery of Sour Beer Production

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

quality

Spontaneous Fermentation in a Production Brewery

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

production

CIP: Latest Technologies, Typical Errors, and CIP Process Assurance

Clean-in-place (CIP) and other cleaning strategies can be challenging. However, a consistent, proper, and professional hygiene regime is important to producing quality beer. The choice of detergents as well as understanding cleaning kinetics is key. In this seminar, Deniz Bilge …Read More

regulatory

The Future of Craft Depends on Quality

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

production

Recent Advances in Controlling Flavor and Aroma in Hoppy Beers

Craft brewers use many hopping techniques to create aromatic and flavorful hop-forward beers. This presentation shares results from several studies in the Shellhammer lab at Oregon State University examining factors that affect aroma and bitterness using these techniques. Participants will …Read More

production

Kilned vs. Roasted: Do You Really Know Your Specialty Malt?

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

Displaying results 81-90 of 153

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