Researcher Presentations
Hear brief presentations from researchers doing work relevant to the craft beer industry, including work funded by BA research grants.Read More
Displaying results 1-10 of 32
ASBC Lab in a Fishbowl
This CBC 2022 seminar includes sessions on "Yeast Cell Counting and Viability" and "Basic Microbiology on a Budget."Read More
ASBC Lab-in-a-Fishbowl – Session 1: Basic Microbiology on a Budget
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
Managing Clean and Wild Beer Production in a Shared Space
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
Yeast Storage Solutions: Theory and Practice
Methods have been developed for potentially storing yeast for longer periods, which have been investigated by the team at Lazarus Brewing Company. Results of these investigations are shared and discussed in this presentation, as well as the theory behind storage …Read More
Small-Scale Yeast Management
The best employee you will ever hire is yeast. However, keeping yeast content, happy, and working at its peak is a challenge for small brewers who usually utilize multiple yeast strains over intermittent periods. Matt Couch from Lazarus Brewing Company …Read More
Microbiological Quality Assurance and Control for Small Brewers
Learn how to set up a proper lab and get sensitized for microbiological weak points. Jan Biering, Dipl.Ing., from VLB will talk about the set up of a microbiological lab from the perspective of a small brewer with an understanding …Read More
Observations on Tracing Dissolved Oxygen Pickup in Beer Packaging
Join Andy Tveekrem, Brewmaster and Co-Founder of Market Garden Breweries, as he presents a practical guide to techniques for assessing and reducing dissolved oxygen (DO) pickup across packaging operations, with an emphasis on small scale (25-100 cpm) fillers for bottles and cans …Read More
ASBC Lab-in-a-Fishbowl Session 1: Yeast Cell Counting and Viability Measurement
This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. Fermentation control is fundamental to brewing at any scale. Yeast health and concentration have a profound …Read More
Displaying results 1-10 of 32
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