Philosophy & Execution of Standardized Keg (and Cask) Specifications
Ruth presents the case study “How the UK Has Initiated Minimum Standard Keg (and Cask) Specifications.” Read More
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The Nuts and Bolts of Production Scheduling
Packaging manager of Summit Brewing Company Kenny Gunderman advises breweries on setting their production schedules. Read More
Brewing Historical and Modern IPA
The author of IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale discusses the stylistic revisions in IPA over 250 years, comparing and contrasting recipes, ingredients used and brewing techniques in various periods. Read More
Berliner Weisse
Berliner Weisse has become more and more of interest, especially in the international craft brewing world. Both traditional and modern brewing procedures as well as quality aspects will be the main topics of this presentation. Read More
Discovering Diacetyl
Zach, Victory Brewing Company’s quality lab technician, discusses the basics of diacetyl production and the key factors contributing to its formation during fermentation. Learn various methods of diacetyl detection, from practical sensory evaluation to more scientific instruments for inspection. Lastly, …Read More
What I Learned During My Rookie Year
Jamil leads a panel of recent start-up brewers to discuss some of the trials and battle scars in the models of packaging brewery, alternating proprietorship and contract. Read More
Calculations for Routine Measurements and Parameters in the Brewhouse and Brewery Lab
This talk covers routine measurements, methods and calculations to get the brewer or brewery lab up to speed on important parameters needed for the public and regulatory bodies. Read More
Bottle Conditioning
This seminar will review bottle conditioning techniques ranging from those used by homebrewers to processes applied on a craft brewer scale. The panel’s approach will be discussed as well as other common techniques used by other brewers in the industry. Read More
The Worst Nightmare: Dealing with a Brewery-Wide Beer Spoiler Infection
Matty and Kelly share the systematic approach developed at New Belgium to detect, identify, pinpoint, isolate and ultimately destroy the source of the nastiest infections. Read More
Hop Flavor and Bitterness: A Series of Practical Studies
Mitch and his co-presenters offer a summary of hop variety flavor based on dry-hop studies and a study of bitterness as beer goes through brewhouse processes. Read More
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