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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.
Which hops make the most impact in the kettle, whirlpool, and dry hop? In this seminar, the Yakima Chief Hops Technical Solutions team discusses recent research in hop compounds, specifically flavors and aromas that translate into beer character. They cover …Read More
Methods have been developed for potentially storing yeast for longer periods, which have been investigated by the team at Lazarus Brewing Company. Results of these investigations are shared and discussed in this presentation, as well as the theory behind storage …Read More
Brewers are fully cognizant of the importance of providing sufficient nutrients to the brewing yeast to carry out fermentation. However brewers are not in the business of making yeast; they are in the business of making beer, cider and seltzer. …Read More
Are you looking for ways to innovate and make the cleanest tasting session beers possible? There’s a little known, crafty technique that concentrates the endosperm goodness in your brew to greatly reduce bitter or off flavors. It’s been used by …Read More
Beer is 90% water and 10% hard work, science, passion, and secret ingredients. This seminar discusses the science of water and how a few key technology breakthroughs will take your brewing to a new level. Read More
In this seminar, experienced maltsters and brewers thoroughly explain each of the malt certificate of analysis (COA) specifications and a how a maltster or brewer may be able to control them within their processes. Following the breakdown of the COA, …Read More
As a brewer, you know the importance of quality raw materials to your final product. You also know that there are residuals from the process that you have to get rid of. How much do you know about where your …Read More
Key staling compounds in beer, e.g., ketones and aldehydes, initiate from precursors and enzymes present in malt. Staling mechanisms include lipoxygenase (LOX) mediated oxidation of unsaturated fatty acids, aldehydes originating from process thermal load, and Strecker degradation of amino acids. …Read More
The best employee you will ever hire is yeast. However, keeping yeast content, happy, and working at its peak is a challenge for small brewers who usually utilize multiple yeast strains over intermittent periods. Matt Couch from Lazarus Brewing Company …Read More
Public hop breeding and research have been reinvigorated with Brewers Association investment and recent congressional appropriations. Learn about public hop research from breeder, grower, brewer and industry-wide perspectives. Then enjoy beers made with promising experimental hop varieties and hear from …Read More
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