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Microbiology

The resources in this section will help your brewery institute and maintain microbiology best practices, including how to identify and address an infection when it happens.

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  1. Seminar

Researcher Presentations

Craft Brewers Conference 2022Minneapolis, MinnesotaSpeaker(s): Kayla Altendorf, Colleen Brents, Glen Fox, Darla Goeres, Campbell Morrissy, Hannah Turner

Hear brief presentations from researchers doing work relevant to the craft beer industry, including work funded by BA research grants.Read More

quality
  1. Seminar

ASBC Lab in a Fishbowl

Craft Brewers Conference 2022Minneapolis, MinnesotaSpeaker(s): Rachel Eidman, Matt Linske

This CBC 2022 seminar includes sessions on "Yeast Cell Counting and Viability" and "Basic Microbiology on a Budget."Read More

How to Manage Off Flavors in Beer: Phenolic Phenolic Acid Icon Formula and Golden Beer 1200x800 1

How to Manage Off Flavors in Beer: Phenolic

Download this cheat sheet on detecting and managing phenolic off flavors by the Brewers Association Quality Subcommittee.Read More

Link to author biography
Brewers Association

The Quality Subcommittee envisions a membership that consistently produces beer of high quality. Quality for this purpose has been defined as: a beer that is responsibly produced using wholesome ingredients, consistent brewing techniques and good manufacturing practices, which exhibits flavor characteristics that are consistently aligned with both the brewer’s and the beer drinker’s expectations.

See Quality Subcommittee's Articles

How to Manage Off Flavors in Beer: Acetic Acid Acetic Acid icon forumla with craft beer 1200x628 1

How to Manage Off Flavors in Beer: Acetic Acid

Download this cheat sheet on detecting and managing acetic acid by the Brewers Association Quality Subcommittee.Read More

Link to author biography
Brewers Association

The Quality Subcommittee envisions a membership that consistently produces beer of high quality. Quality for this purpose has been defined as: a beer that is responsibly produced using wholesome ingredients, consistent brewing techniques and good manufacturing practices, which exhibits flavor characteristics that are consistently aligned with both the brewer’s and the beer drinker’s expectations.

See Quality Subcommittee's Articles
quality
  1. Seminar

ASBC Lab-in-a-Fishbowl – Session 1: Basic Microbiology on a Budget

Craft Brewers Conference 2021Denver, ColoradoSpeaker(s): Robert Christiansen, Katie Fromuth

This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. Microbiology is an essential tool for all brewers. In fact, we are all microbiologists when working …Read More

quality
  1. Seminar

Managing Clean and Wild Beer Production in a Shared Space

Craft Brewers Conference 2021Denver, ColoradoSpeaker(s): Chris Davison, Moragh Goyette, Kurt Lymburner, Riley Wetzel

Brewing both traditional Saccharomyces-driven (aka clean) beer and wild, mixed culture, or spontaneous (aka sour) beer in the same facility can be a daunting task. We’ve all heard the stories of rampant cross-contamination or unintentional sours at other breweries. We’ve …Read More

Displaying results 1-10 of 40
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