What Brewers Need to Know and Why
With few brewers on staff to assure continued innovation and excellence, each employee in a craft brewery needs a firm grasp of brewing science and engineering. Presenter Michael Lewis explains why. Read More
Displaying results 211-220 of 275
Fast-Growing Brewers Panel
This panel of brewery representatives tackles issues facing packaging breweries of all sizes. Read More
Understand Dissolved Oxygen in the Brewery
This seminar explains why and how dissolved oxygen can affect flavor development in both wort and beer. Read More
Full Genome Sequencing of 96 Craft Brewing Yeast Strains
In the past it would have been considered science fiction to analyze the complete DNA sequence of almost 100 yeast strains used specifically in craft brewingÑbut now it has been done! Read More
Wort: The Root of Good Beer
Wort is a Middle English term for a root. Therefore, the meaning of the word is consistent with wort’s role as the basis of a good beer. This talk covers practical ways to control the important wort components in a …Read More
What’s Going on in That Fermenter? What We Think We Know
This presentation discusses what we expect to happen during fermentation-what can go wrong and how to detect and (hopefully) fix the brew. Read More
Keg Performance Guidelines
In early 2013, the Brewers Association retained Bilfinger Industrial Services (BIS) to develop keg performance guidelines for use by all U.S. brewing industry stakeholders. In this seminar, Terry Staed and Renee Benson introduce the guidelines, discuss research and methodology, and …Read More
Using Belgian Yeast: Three Belgians’ Perspectives
Belgian yeast contributes some of the most interesting and unique yeast characteristics to a beer when used properly. Along with great aroma and flavor development, there can also be many unknowns with Belgian yeast. Some of these unknowns are poor …Read More
Displaying results 211-220 of 275
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