You are using an outdated browser not supported by The Brewers Association.
Please consider upgrading!
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.
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
Yeast health and concentration have a profound impact on fermentation performance and flavor profile. This presentation provides an in-depth explanation and demonstration of the simple and low-cost ASBC method used to determine cell count, viability, and vitality with a microscope, hemocytometer, and commercially available dyes.Read More
This session discusses best practices for yeast handling, while acknowledging the challenges in the dynamic world of small-scale brewing and providing solutions that will keep your yeast functioning better than ever.Read More
Methods have been developed for potentially storing yeast for longer periods, which have been investigated by the team at Lazarus Brewing Company. In this session, speaker Matt Couch shared the results of these investigations, as well as the theory behind …Read More
Brewers can implement an in‑house yeast management program: propagate healthy yeast, count cells, pitch accurately, and maintain consistency. Read More
This seminar addresses concerns about bacterial survival in low- or non-alcohol and low-hopped beers during pasteurization. Learn about the basics of microbial death through heating and the impact of pasteurization on beers, including those with reduced alcohol and hops.Read More
CBC 2024 Quality & Sensory Seminars
Quality management is critical for continued success in the ever-crowded craft beverage industry. Seminars in this track help you build your own sensory and quality programs and maintain quality products in the taproom.Read More
This seminar emphasizes the importance of understanding yeast health beyond traditional metrics. It explores leveraging sensory data to assess yeast well-being, identifying off-flavors associated with fermentation issues, their causes, and how to optimize recipe design for yeast health.Read More
Not all PCR platforms are equal, and there's a risk of overlooking contaminants not targeted by traditional primers. In this seminar, John Giarratano and Nicole Balistreri discuss PCR pitfalls and alternatives like plating to enhance detection accuracy.Read More
Learn to establish a quality program and lab for your brewery. Discover how to start, budget, and prioritize quality control points using existing space and equipment. Explore lab testing, cell counting, data interpretation, and troubleshooting bad quality. Leave with an elementary program plan to enhance processes and beer quality immediately.Read More
Resource Hub