Matty and Kelly share the systematic approach developed at New Belgium to detect, identify, pinpoint, isolate and ultimately destroy the source of the nastiest infections. Read More
This seminar helps small, expanding breweries diagnose brewing issues with a spectrophotometer and discusses how to correct those issues and grow into the process when capacity increases. The seminar includes methods for determining IBUs, oxidative precursors, FAN, polyphenols (tannins) and …Read More
With the right tools and training, yeast management and quality assurance can be an easy endeavor for a small brewery or brewpub. Through his work at Capitol City Brewing Company, Micah has piloted a small, inexpensive lab at the brewery. …Read More
Rob will share how Avery Brewing Company set-up and maintains a modern laboratory. This will include the micro program, the many uses of a spectrophotometer, analytical chemistry, yeast management and daily control of process. Read More
Zach, Victory Brewing Company’s quality lab technician, discusses the basics of diacetyl production and the key factors contributing to its formation during fermentation. Learn various methods of diacetyl detection, from practical sensory evaluation to more scientific instruments for inspection. Lastly, …Read More
Focusing on yeast health and pitching rates can impact quality throughout the brewing process. This presentation reviews traditional yeast counting and pitching rates for primary fermentation and introduces techniques to fine-tune flavor and brewery processes, ultimately giving the brewer more …Read More
Setting up and maintaining a sensory program at your brewery is one of the best, most cost-effective ways to help ensure the overall quality of your finished product.
This webinar, presented by Sylvie van Zandycke and Chris Powell of Lallemand, Inc. provides helpful insight into brewhouse technology.Read More