2018 Hop Market and Craft Brewing Industry Update
In this Power Hour, BA Supply Chain Specialist Chris Swersey provides an update on the hop market and how craft brewers relate to it.Read More
Displaying results 161-170 of 286
State of the Crop – Barley and Malt Insights, 2017 and Beyond
Ian Ward of BSG presents the latest information about the barley crop in 2017, covering yield volume and quality of the current year's crop.Read More
Researcher Presentations: Your BA Dues At Work
In 2016, the Brewers Association provided $280,000 in competitive grant support for 13 barley- and hop-related research projects. Several of these researchers will present their findings during the Craft Brewers Conference. Learn about cutting-edge discoveries that will benefit your business …Read More
The Search for a Public Malting Barley Variety Better Suited for All Malt Brewing
Craft brewers need malting barley varieties with lower overall protein and enzyme content, and that contribute acceptable, positive flavors to finished beer. Finding such varieties in the current suite of public U.S. offerings remains a challenge in the absence of …Read More
Best Practices for Hop Quality, Sustainability, and Food Safety
From farm to kettle, best practices programs provide a framework to ensure consistent standards and traceability to deliver reliable, premium quality hops to brewers. Excellent third-party audited programs are available to growers in the Pacific Northwest, but expansion of hop …Read More
ASBC Lab-in-a-Fishbowl, Session 1: Yeast Cell Counting and Viability Measurement
This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. Fermentation control is fundamental to brewing at any scale; yeast health and concentration have a profound …Read More
Budgeting and Managing Brewhouse Raw Materials
Outside of salaries, brewhouse materials are the most expensive cost associated with making beer. Recognizing the cost drivers in the brewhouse is important to having a complete understanding of your brewery’s profitability. This presentation will provide in-depth insight into budgeting …Read More
ASBC Lab-in-a-Fishbowl, Session 2: Contamination Detection
This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. This session will be comprised of an overview and demonstration of traditional microbiological plating techniques (e.g. …Read More
Harnessing Brettanomyces for Flavor Development
Originally identified by New Carlsberg brewery in 1904 as “necessary for bringing English stock beers into proper condition, Brettanomyces yeasts are today best known for their devastating effects on wine quality. Recent growth in the production of American craft saisons …Read More
Starting with Quality: Not Just Another Lab Talk
In the ever-growing craft brewing world, quality is on everyone’s mind. This seminar will focus on the basics of a lab and quality program for start-up breweries. Learn how to start the journey to quality beer with the right tools …Read More
Displaying results 161-170 of 286
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