Basic Microbiology for Small Breweries
This seminar will discuss how to institute basic microbiology practices in a brewery, including how to identify an infection in your brewery and address it. Read More
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Brewing Quality on a Budget: How to Use a Little to Do a Lot
This presentation will cover the fundamentals of brewing quality: what metrics are most important to measure and why, tips and tricks for getting the job done on a budget without compromising methods, and resources available to new and growing quality …Read More
The Science, Art, and Mystery of Sour Beer Production
Avery Brewing Company and New Belgium Brewing Company join together to take you through their souring processes. They combine the art and mystery with the science of souring, including TA measurements, acid profiles, and microbial populations. Read More
Mixed Culture Fermentation in a Production Brewery
In this panel, brewers from various backgrounds share their experiences conducting mixed culture fermentations in a production brewery setting. Brewers will discuss mixed culture fermentation philosophy, old and new world techniques, and troubleshooting. Read More
Quality Control for the Little Folk: Simple Things that Small Breweries Can Do to Have Confidence in Their Beer
From the very first barrel, quality pays. What can nano and small breweries do to ensure their beer is at its best? Rising Tide Brewing Company’s brewer/owner and director of quality control discuss why implementing a quality control program in …Read More
Sour Beers: It’s More Than Just pH
When producing sour beers, a brewer typically measures the tartness of the beer by looking at the pH. Unfortunately, pH isn’t a great indicator of what the consumer is actually tasting. In this presentation, we take a look at pH, …Read More
Three Ways to Quality: How Three Breweries of Different Sizes Diagnose and Solve QA/QC Issues
This seminar focuses on QA/QC root-cause analysis from the point of view of three breweries of different sizes. The speakers demonstrate real quality issues encountered in each of their breweries and how they went about diagnosing and solving their respective …Read More
Beyond the Thermometer and Microscope: How to Get Real Answers From a Lab in a Craft Brewery
Rob will share how Avery Brewing Company set-up and maintains a modern laboratory. This will include the micro program, the many uses of a spectrophotometer, analytical chemistry, yeast management and daily control of process. Read More
Calculations for Routine Measurements and Parameters in the Brewhouse and Brewery Lab
This talk covers routine measurements, methods and calculations to get the brewer or brewery lab up to speed on important parameters needed for the public and regulatory bodies. Read More
Creativity and Quality Control in the Pub Brewery
An overview of technical issues in pub brewing, with an emphasis on how to use the brewpub format as a platform for producing a wide range of beers while maintaining sterling levels of quality control. Read More
Displaying results 21-30 of 34
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