Quintessential Quality
Dr. Michael Lewis has trained myriad brewers over the years. He discusses what quality is, why it is important on the brewery and community levels, and how quality can be achieved and communicated to beer drinkers. Read More
You are using an outdated browser not supported by The Brewers Association.
Please consider upgrading!
There is a lot of work that goes into brewing your beer. From cleaning and sanitation, to brewhouse operations, fermentation, cellaring, filtration, and finally packaging your beer, these resources will help you make the best beer at every step of the production process.
Dr. Michael Lewis has trained myriad brewers over the years. He discusses what quality is, why it is important on the brewery and community levels, and how quality can be achieved and communicated to beer drinkers. Read More
This presentation provides training on how to utilize pump curves, understand NPSH, velocities and gpm required for proper cleaning, and more. Read More
Chris pinpoints and addresses the various factors influencing keg cleaning, disinfection and filling, and offers remedies for common problems. Read More
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
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
Cask ale is often regarded as one of the best example of the brewers art and craft. Quite often, however, it is a challenge to consistently deliver the quality and integrity this product requires at point-of-purchase. This seminar will provides …Read More
A discussion of all things sour. The brewers of some well-known American sour ales will discuss the do’s and don’ts of brewing sour beer. Read More
Rudi Gheguire discusses Flemish wood-aged beers’ history and current brewing techniques. Read More