2020 Brewers Association Hop Survey Roundup
Sponsored by Yakima Chief Hops
Brewers Association Competition Manager Chris Swersey and Chief Economist Bart Watson present the results from the 2020 Brewers Association Hop Survey. Read More
Displaying results 31-40 of 145
Solving Hazy IPA Premature Settling & Removing Hop Creep with a Single Solution
Sponsored by Glacier Hops Ranch
Find out how a single solution has addressed both desirable turbidity with a long shelf life in hazy IPAs, and how to eliminate hop creep.Read More
Extracting the Facts About the Malt Hot Steep
Hear from malt and sensory researchers Harmonie Bettenhausen and Karli Van Simaeyson on ways that barley and malt contribute to beer flavor.Read More
Yeast Handling: Equipment Design and Quality Considerations
This BA Collab Hour webinar focuses on yeast propagation and slurry equipment systems, as well as quality concerns around these systems.Read More
Researcher Presentation: Compounds from Malt that Impact Brewing Efficiency and Quality
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
Kveik Yeast: From Farmhouse Obscurity to Craft Darling
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
Researcher Presentation: Development of Thiols and Thiol Precursors in Different Hop Varieties During Hop Harvest and their Impact on Beer Flavor
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
Efficient Hop Flavor
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
Demystifying Diastaticus: An Exposé of Everyone’s Favorite Explosive Yeast
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
Getting the Most from Your Hops: Oil Components, Behavior in Beer and Understanding Certificates of Analysis for Modern Recipe Design | Presented by Yakima Chief Hops [Sponsored]
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
Displaying results 31-40 of 145
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