Quality management is critical for continued success in the ever-crowded craft beverage industry. Seminars in this track help you build your own sensory and quality programs and maintain quality products in the taproom.
Beyond Cell Counts: Off-Flavor Sensory for Aspiring Yeast Whisperers
This seminar emphasizes the importance of understanding yeast health beyond traditional metrics. It explores leveraging sensory data to assess yeast well-being, identifying off-flavors associated with fermentation issues, their causes, and how to optimize recipe design for yeast health.
Is PCR Enough? Applying Combination Methods for Comprehensive and Cost Effective Quality Control
Not all PCR platforms are equal, and there’s a risk of overlooking contaminants not targeted by traditional primers. In this seminar, John Giarratano and Nicole Balistreri discuss PCR pitfalls and alternatives like plating to enhance detection accuracy.
Tasting and Creating: Messages from the Science
Randy Mosher delves into recent scientific research on tasting. He explores topics from biophysics of receptors to neural processing, emotion, and memory, offering valuable insights for brewers and flavor creation from these new discoveries.
The Quality Glow Up: Keeping Receipts and Making Consistently Great Beer
Learn to establish a quality program and lab for your brewery. Discover how to start, budget, and prioritize quality control points using existing space and equipment. Explore lab testing, cell counting, data interpretation, and troubleshooting bad quality. Leave with an elementary program plan to enhance processes and beer quality immediately.
Want to Explore More Learning Opportunities?
The Brewers Association offers online courses to members via our online training center.
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