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Today’s brewers are faced, not only with a multitude of different beer styles to brew, but also, increasingly, different fermentation parameters. These include seltzers, acidic fermentations, lager and hoppy fermentations, mix grain bills, as well as high gravity fermentations. This BA Collab Hour webinar will discuss basic nutrition requirements to guarantee a healthy fermentation and dive into how to ensure fermentation success for different types of wort. We will also briefly review the best practices of yeast management, including harvesting, storing, and repitching. The goal of this presentation is for audience members to walk away with a grounding and fundamental knowledge of how to manage yeast and confidence to prevent or troubleshoot any issues that may unexpectedly arise. This webinar will be formatted with time for Q&A between topical sections, allowing for audience participation.
About the Speakers
Molly Browning, Technical Support Manager & Japan Technical Sales Manager
Lallemand Brewing
Molly Browning is the USA East Coast & Japan Technical Sales Manager for Lallemand Brewing. She started her brewing career in 2006 at Baird Brewing in Japan and worked at Jolly Pumpkin and New Holland Brewing before becoming the Barrel Program Manager for Brooklyn Brewery in 2013. In 2016 she returned to the south for some proper tea and BBQ to be the Operations Manager for Trophy Brewing. She joined Lallemand Brewing in 2018 and lives in Raleigh, North Carolina.
Molly has her master's in brewing and distilling from Heriot-Watt University and is also a graduate of the American Brewers Guild. She is the current second vice president of the Master Brewers Association of the Americas (MBAA), co-chair of the MBAA National Technical Committee, and was the founding President of MBAA District Carolinas. In her spare time Molly enjoys paddle boarding, swimming, yoga, and will finally learn Japanese after all of these years.
Richard Dubé, Director of Online Education
Siebel Institute of Technology
Richard Dubé is a French Canadian, residing in the U.S. since 1993. He has been in the Brewing Industry since 1980, and he graduated with a bachelor's of science in microbiology and biochemistry from Laval University in Québec, Canada. In 1985, he earned an associate diploma from the Institute of Brewing in London, England (since then renamed the Institute of Brewing & Distilling).
Richard first began his career with Molson in Montréal, Canada, working in quality control and research. Then he occupied various positions in all production departments while with Labatt's/Budweiser. He relocated to the U.S. (Boston) when offered the responsibilities of product development and quality control in several contract brewing sites under Boston Beer Company (BBC). Two years after working at bringing the BBC culture to the newly acquired Sam Adams Brewery in Cincinnati, Ohio, he partially retired from brewing in 2000. He completed a master's of arts in teaching and taught high school science for the following 10 years. During that time, he was also a member of the Siebel faculty. In 2011, he actively returned to the brewing industry first as a brewmaster, then as Vice President of Brewing and Quality for Christian Moerlein Brewing Company. In 2014, he co-founded the first northern Kentucky brewery and became the Director of Online Education at the Siebel Institute of Technology in Chicago, Illinois.
Richard enjoys biking, running (jogging really), and his latest acquisition, a standup paddle board. Richard and his wife of 40 years travel the country in their new motorhome with their two dogs, Pinotte and Arlo. He has a daughter and a son and two wonderful granddaughters, Charlotte and Olive.
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