A Comprehensive Look at Sour Ale Production
A discussion of all things sour. The brewers of some well-known American sour ales will discuss the do’s and don’ts of brewing sour beer. Read More
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The Origin & Philosophy of Flemish Red Brown Beers with Maturation on Wood
Rudi Gheguire discusses Flemish wood-aged beers’ history and current brewing techniques. Read More
Sake and Beer Hybrids: Techniques and Approaches
As craft brewers worldwide seek new experimental pathways to creative expression, they are finding the study and practice of other traditional fermented beverages an enlightening pursuit. Kjetil Jikiun, Will Meyers and Todd Bellomy have professional experience in sake brewing as …Read More
Troubleshooting Problem Fermentations
All brewers encounter a fermentation problem at some time during their working career. Many variables exist in brewing, and the nature of a live organism performing the fermentation can make it difficult to pinpoint the cause of a fermentation issue. …Read More
Yeast Management and QA/QC for Small Breweries and Brewpubs
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
Advanced Techniques in Wild and Sour Beer Production
This presentation is intended to provide insight to brewers who have already begun the wild and sour beer journey. Chad and Troy will look at production methods and techniques to expand on existing knowledge and help create great wild and …Read More
Discovering Diacetyl
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
The Worst Nightmare: Dealing with a Brewery-Wide Beer Spoiler Infection
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
Understanding Yeast Flocculation
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
Displaying results 41-50 of 51
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