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Brewery labs do not have to be complex and can be built and maintained on any brewery’s budget. Use the resources in this section to make your brewery lab and keep ensuring quality in your beer.
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
This seminar helps small, expanding breweries diagnose brewing issues with a spectrophotometer and discusses how to correct those issues and grow into the process when capacity increases. The seminar includes methods for determining IBUs, oxidative precursors, FAN, polyphenols (tannins) and …Read More
Matty and Kelly share the systematic approach developed at New Belgium to detect, identify, pinpoint, isolate and ultimately destroy the source of the nastiest infections. Read More
Focusing on yeast health and pitching rates can impact quality throughout the brewing process. This presentation reviews traditional yeast counting and pitching rates for primary fermentation and introduces techniques to fine-tune flavor and brewery processes, ultimately giving the brewer more …Read More
Zach, Victory Brewing Company’s quality lab technician, discusses the basics of diacetyl production and the key factors contributing to its formation during fermentation. Learn various methods of diacetyl detection, from practical sensory evaluation to more scientific instruments for inspection. Lastly, …Read More
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
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
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
Even without the latest lab equipment for quality control, you can still focus on quality assurance—the proactive side—and do the work correctly in the first place.
To learn about how some Old World breweries have implemented best practices in QC/QA, we spoke with Peter Romeis of Institute Romeis, a major beverage analytics lab.
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