Evaluating Raw Materials: A Craft Brewer’s Perspective
A summary of key metrics to consider when evaluating the quality of white malts, crystal malts, and hops. Read More
Displaying results 61-70 of 113
Spontaneous Fermentation in a Production Brewery
The presentation will cover the process, equipment, science, and philosophy behind making 100-percent spontaneously fermented beer in a production brewery. Highlights will include the history of spontaneous fermentation, brewing and inoculation, fermentation and blending, fruit refermentation, the use of adjunct …Read More
Craft Malting and the Rebel Alliance
Experts discuss the revolutionary power of craft malting and small-scale barley farming. Over the last 100 years, breweries have moved away from malting their own barley to buying a small number of barley varieties from a small number of producers. …Read More
Recent Advances in Controlling Flavor and Aroma in Hoppy Beers
Craft brewers use many hopping techniques to create aromatic and flavorful hop-forward beers. This presentation shares results from several studies in the Shellhammer lab at Oregon State University examining factors that affect aroma and bitterness using these techniques. Participants will …Read More
Using Hops More Efficiently: Grower and Brewer Perspectives
Craft brewer demand for hops is pushing the U.S. hop industry beyond its capacity. Land and infrastructure for additional hop production are very capital-intensive and time-consuming to develop. With these constraints in mind, how can the craft brewing and hop …Read More
Decoction Mashing: History and Modern Uses
Due to high quality malt production, decoction mashing is less common in modern beer production. However, craft breweries are often faced with different challenges that may be solved through a decoction mashing procedure. Theory and practical uses will be discussed …Read More
Cascade Hops: Quality and Consistency from Field to Brewery
The development, high-quality and consistency of aroma and flavor imparted by hops are critical aspects of brewing high quality beer. Two global experts on hops pathology and chemistry will take turns discussing current knowledge and recent advances in our understanding …Read More
Evolution of a New Hop Pellet Type for More Efficient Dry Hopping
Effective dry hopping depends on the quality of the hops used as well as the pelleting process and what occurs during storage and dry hopping. We will discuss lessons learned about hop pellet attributes that improve dry hopping efficiency, and …Read More
Kettle Souring: Three Brewers Talk Methods and Practices
Three brewers explain the process of kettle souring with lactobacillus. Read More
Managing the 2014 North American Barley Crop
The 2014 growing year was very challenging for barley growers; those challenges now fall to maltsters and brewers. This panel was assembled to help brewers make the most of this important raw material when Mother Nature throws a curveball. Read More
Displaying results 61-70 of 113
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