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Brewhouse operations range from mashing, to lautering, to boiling, and all are important to making great beer. The resources in this section will help brewers in every step of the brewing process.
International Gruit Day founder Steve Beauchesne will moderate a panel of some of the brewing world’s foremost experts on gruit—beer brewed with herbs, spices, and other botanicals in place of hops. The panelists will explain the tradition of this style, …Read More
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
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
Due to high quality malt production, decoction mashing is less common in modern beer production. However, craft breweries are often faced with different challenges that may be solved through a decoction mashing procedure. Theory and practical uses will be discussed …Read More
This seminar covers the key points to keep in mind when planning the design and build of a brewery or brewpub. Read More
Building, expanding or replacing a brewhouse can be an overwhelming task considering the architectural, equipment and production needs for larger and/or more sophisticated equipment. How should the brewhouse, production and packaging equipment be sized and laid out to accommodate current …Read More
Presented in association with VLB. Each step of production influences the yield and quality of the final product. This seminar will examine the main influences in milling, mashing and lautering with regard to their influence on yield, colloidal stability, microbiological …Read More
Presented in association with VLB. Each step of production has influence on the yield and on the quality of the final product. In part two of this seminar, Burghard Meyer will discuss the main influences of boiling and wort treatment …Read More
Three brewers explain the process of kettle souring with lactobacillus. Read More
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