Brewing with Hemp: The Essential Guide
Ross Koenigs provides an overview of the history of the cannabis plant and the current state of legality of these products.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.
Ross Koenigs provides an overview of the history of the cannabis plant and the current state of legality of these products.Read More
Brewing both traditional Saccharomyces-driven (aka clean) beer and wild, mixed culture, or spontaneous (aka sour) beer in the same facility can be a daunting task. We’ve all heard the stories of rampant cross-contamination or unintentional sours at other breweries. We’ve …Read More
This seminar will discuss the challenges and opportunities of brewing with alternative and alternatively modified grains. Today’s haze craze has brewers experimenting with a variety of grains and grain products, such as raw, floured, flaked, torrefied, and malted wheat and …Read More
The topic of cannabis becomes more popular every year as additional states legalize its use, either medically or recreationally. Many brewers have wondered about the possibilities of using hemp or marijuana in a brew.In this seminar we will cover the …Read More
Brewers often shy away from fruit in clean (non-funky) beers. Fruit can be a major flavor component of beer and open an entirely new creative path. However, certain steps must be taken to ensure positive flavor and aroma attributes, as …Read More
Can we have our cake and eat it too? We have characterized over 400 chemical components in malt from 169 heirloom lines. In this researcher presentation, Jamie Sherman describes the genetic control of compounds that impact brewing. Read More
In western Norway, farmhouse brewers do not buy yeast. Instead, they inherit it from their parents or grandparents, or simply get it from their neighbors. The yeast is repitched from batch to batch, seemingly endlessly. This is how brewers all …Read More
Thiols are highly aroma-active compounds derived from hops that can give very intense fruity flavor to predominantly dry-hopped beers. The occurrence of these thiols in hops was only discovered a couple of years ago and the data in this regard …Read More
In a world of ever-increasing competition, brewers are seeking more efficient and environmentally friendly ways to produce flavorful beer. Hop pellets have been the traditional means by which brewers have imparted bitterness, taste, and aroma during the beer production. However, …Read More
This seminar includes a brief history of Saccharomyces cerevisiae var. diastaticus, followed by an exploration of the impact on the modern brewing industry and an overview of detection methods from plating to PCR. Read More