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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.
During every beer fermentation, a countless array of flavor byproducts is produced. Most of these compounds add to the character and complexity of the beer, but some can be considered off-flavors. One of these offenders is the buttered popcorn quality …Read More
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
Breweries are constantly fighting against microbial threats. This talk will focus on Saccharomyces cerevisiae var. diastaticus, an over-attenuating yeast. This organism makes use of sugars that are left over after fermentation and can wreak havoc, from out-of-ABV-compliance beer to bottle …Read More
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
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
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
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
In this Power Hour, BA Supply Chain Specialist Chris Swersey provides an update on the current hop industry and craft brewing market.Read More
This Power Hour presents the latest information about the 2016 barley crop, covering yield volume and quality of the current year's crop.Read More
Leading experts on Fusarium and its effects on malting barley, malt, and beer cover problems in the malt house and other issues concerning brewers.Read More
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