
Botanical Brewing Workshop
Bruce discusses the use of ingredients other than hops in craft beer. Read More
CBC Early Bird Registration is now open, register by February 26 and save! Learn More.
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For many years, breweries have leaned on the assertion that there are no known pathogens (bacteria, viruses or other microorganisms that can cause disease) that can survive in beer. While many studies have shown beer to be an inhospitable environment for many microorganisms, it is important to understand that potential food safety hazards are not limited to pathogens. Potential threats include chemical and physical hazards which could harm a consumer. It is the responsibility of the brewer to ensure that they have taken all necessary measures to identify and prevent all potential hazards.
Bruce discusses the use of ingredients other than hops in craft beer. Read More
This webinar reviews where the FSMA originated, GMPs, hazard analysis, preventive control regulations, and tips on how to handle an FDA inspection.Read More
There are potential food safety issues associated with beer. Speakers Jim Kuhr and Matt Stinchfield share protocols and review HACCP principles.Read More
Learn how the FDA works with the ATF/TTB, food and safety regulations regarding breweries, and other critical information brewers need to know.Read More