Understand Dissolved Oxygen in the Brewery
This seminar explains why and how dissolved oxygen can affect flavor development in both wort and beer. Read More
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We all know the basic ingredients in brewing beer: barley, hops, water, and yeast. Learn all about these ingredients, including where and how to get them, what equipment to use to store and handle them in your brewery, and how to maintain and analyze their quality to make the best beer possible.
This seminar explains why and how dissolved oxygen can affect flavor development in both wort and beer. 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
This tasting seminar launches three new U.S. hop varieties that debuted in 2013, two released by Washington State University and one released by USDA-ARS. Read More
Craft malthouses are popping up around North America and many craft brewers are interested in using these malts as an additional way to express their craft and connect to their locale. This workshop compares five beers, all brewed using one …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
Karen Hobbs of the Natural Resources Defense Council discusses water quality issues and the importance of protecting one of brewers’ most valuable resources: water. Read More
Co-founder and brewmaster of Victory Brewing Company Ron Barchet focuses on the qualities German hops contribute to American craft beer and the emerging trends involving these hops. Tasting samples courtesy of the German Hop Growers Association will be provided. Read More
Berliner Weisse has become more and more of interest, especially in the international craft brewing world. Both traditional and modern brewing procedures as well as quality aspects will be the main topics of this presentation. 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