Best Practices Archives

Displaying results 1-10 of 114

Firkin Hell, How Do I Fill a Cask? A Beginner’s Guide To Serving Cask Ale at Your Brewery

Collab Hour January 14, 2021 Speaker(s): Graeme Hirstwood

Learn how to prepare cask beer and serve it properly, including nomenclature, equipment, stillage, racking, tapping, serving, and more.Read More

Draught Beer To-Go: Best Practices for Growlers and Crowler® Cans

Collab Hour November 12, 2020 Speaker(s): Charles Kyle, Neil Witte

Join draught beer quality experts in a BA Collab Hour webinar on best practices for beer to-go in growlers and Crowler® cans.Read More

Presentation Q&A

How to Make Hard Seltzer

Sponsored by FONA International

Collab Hour October 29, 2020 Speaker(s): Chris Colby, Dee Moore, Julie Verratti, David Wilson

Learn how to make hard seltzer from the author of BP's recent book, How to Make Hard Seltzer: Refreshing Recipes for Sparkling Libations.Read More

Quality Labs for Small Brewers: Building a Foundation for Great Beer

Sponsored by Novozymes

Collab Hour October 1, 2020 Speaker(s): Merritt Waldron

BP author Merritt Waldron discusses the steps required to build an effective quality program in your brewery, no matter size.Read More

A Journey Through IPA

Sponsored by Lallemand Brewing

Collab Hour August 20, 2020 Speaker(s): Robert Percival

This webinar takes a journey through history to discover the origins and development of IPA and how the craft beer revolution has reinvented the style.Read More

Presentation Q&A

Yeast Handling: Equipment Design and Quality Considerations

Collab Hour July 9, 2020 Speaker(s): Rob Christiansen, Chris McCombs

This BA Collab Hour webinar focuses on yeast propagation and slurry equipment systems, as well as quality concerns around these systems.Read More

Seminar

Kveik Yeast: From Farmhouse Obscurity to Craft Darling

CBC Online 2020Speaker(s): Lars Marius Garshol

In western Norway, farmhouse brewers do not buy yeast. Instead, they inherit it from their parents or grandparents, or simply get it from their neighbors. The yeast is repitched from batch to batch, seemingly endlessly. This is how brewers all …Read More

Seminar

Hard Seltzer 101: Development, Production, and Troubleshooting from a Brewer’s Perspective

CBC Online 2020Speaker(s): Mike Scott, Kristi McGuire

Hard seltzer is a great option for brewers looking to diversify their current portfolios with the goal of bringing a new customer demographic into the pub or production map. This seminar is a practical guide to getting started, with an …Read More

Seminar

Draught Beer Quality Workshop: Calculating Proper Balance and Pours

CBC Online 2020Speaker(s): Jaime Jurado

Do you want to know the simple applied mathematics to calculate EXACT blends required of carbon dioxide and nitrogen for long-draw draught dispense and deliver perfectly poured draught beer from the faucet? There’s a free and comprehensive textbook available from …Read More

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Seminar

Draught Beer Quality Workshop: Demystifying Dispense Gas

CBC Online 2020Speaker(s): Bridget Gauntner, Ken Smith

An introduction to the fundamentals of dispense gas. Learn about CO2 volumes and the relationship between temperature and pressure, factors needed to have a balanced keg, the problems that cause kegs to become over-carbonated or flat, and the relationship between nitrogen …Read More

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Displaying results 1-10 of 114