Facebook pixel Microbiology Archives - Page 4 of 4 - Brewers Association
Skip to content
Displaying results 31-40 of 40
production

Spontaneous Fermentation in a Production Brewery

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

best-practices

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

production

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

production

Modern and Efficient Yeast Management

Presented in association with VLB. Deniz Bilge describes the influences of yeast performance on fermentation. Why is “happy” yeast necessary for brewer success? He’ll cover topics including modern yeast propagation strategies and yeast storage. Read More

production

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

Displaying results 31-40 of 40