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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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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

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
production
  1. Seminar

Mixed Culture Fermentation in a Production Brewery

Craft Brewers Conference 2015Portland, OregonSpeaker(s): Peter Bouckaert, Garrett Crowell, Jason Hansen, Chad Yakobson

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

production
  1. Seminar

Sour Beers: It’s More Than Just pH

Craft Brewers Conference 2015Portland, OregonSpeaker(s): Kara Taylor

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

production
  1. Seminar

Spontaneous Fermentation in a Production Brewery

Craft Brewers Conference 2016Philadelphia, PennsylvaniaSpeaker(s): Jason Perkins, Jeffrey Stuffings, Chase Healey, Vinnie Cilurzo

The presentation covers the process, equipment, science, and philosophy behind making 100% spontaneously fermented beer in a production brewery. Highlights include the history of spontaneous fermentation, brewing and inoculation, fermentation and blending, fruit refermentation, the use of adjunct ingredients, and …Read More

production
  1. Seminar

Harnessing Brettanomyces for Flavor Development

Craft Brewers Conference 2017Washington, D.C.Speaker(s): Chris Curtin

Originally identified by New Carlsberg brewery in 1904 as “necessary for bringing English stock beers into proper condition, Brettanomyces yeasts are today best known for their devastating effects on wine quality. Recent growth in the production of American craft saisons …Read More

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