2026 Board Election: Meet the Candidates & Vote ›
You are using an outdated browser not supported by The Brewers Association.
Please consider upgrading!
Fermentation is a delicate process in a brewery that requires a keen understanding of balance, time, temperature, and more. The resources in this section will help your brewery make consistently quality beer every time.
Yeast health and concentration have a profound impact on fermentation performance and flavor profile. This presentation provides an in-depth explanation and demonstration of the simple and low-cost ASBC method used to determine cell count, viability, and vitality with a microscope, hemocytometer, and commercially available dyes.Read More
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
Yeast can be a mysterious and difficult piece of the brewing puzzle. One of the most problematic aspects of working with yeast is maintaining good flocculation after fermentation, whether it’s getting lager yeast to settle out completely or getting wheat …Read More
Every brewer knows oxygen is key to successful fermentation and great beer. But when, how much, and how often should you add it? Discover tips for oxygenating for optimal performance, as well as insight into how different techniques can affect …Read More
Using analytical brewing data, John Giarratano and Brynn Keenan answer questions about fermentation performance in heavily hopped beers.Read More
This presentation discusses what we expect to happen during fermentation, what can go wrong, and how to detect and (hopefully) fix the brew. Read More
Discover techniques for creating flavorful, consistent fruit beers without unwanted fermentation or packaging surprises. This session covers recipe formulation, fruit handling, acidity management, and quality control strategies to help brewers confidently develop modern fruited beer offerings.Read More
Belgian yeast contributes some of the most interesting and unique yeast characteristics to a beer when used properly. Along with great aroma and flavor development, there can also be many unknowns with Belgian yeast. Some of these unknowns are poor …Read More
Drinkers are seemingly becoming more health conscious and the products becoming popular in the market are reflecting that trend. With hard seltzers, non-alcoholic, and other low sugar products rising, how can craft beer compete? Traditionally, these products are labelled as “lite” …Read More
Presented in association with VLB. Colloidal stability and the avoidance of haze are key quality parameters of beer. This seminar explores possible sources of haze in the final product, how these sources can be detected and how they can be …Read More
Resource Hub