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.
The topic of cannabis becomes more popular every year as additional states legalize its use, either medically or recreationally. Many brewers have wondered about the possibilities of using hemp or marijuana in a brew.In this seminar we will cover the …Read More
Anyone who has been part of opening a brewery will tell you that that the actual opening was the easy part. Maintaining positive momentum during an ever-changing set of market conditions and operational challenges is where the real difficulties are …Read More
Drinkers are seemingly becoming more health conscious and the products becoming popular in the market are reflecting that trend. With hard seltzers, non-alcoholic, and other low sugar products rising, how can craft beer compete? Traditionally, these products are labelled as …Read More
This panel of craft lager experts will provide attendees with an apples to apples process comparison at key points in lager production on systems ranging from budget-conscious to high tech, manual to automated. Speakers will provide a wide set of …Read More
Brewers often shy away from fruit in clean (non-funky) beers. Fruit can be a major flavor component of beer and open an entirely new creative path. However, certain steps must be taken to ensure positive flavor and aroma attributes, as …Read More
This seminar will consider the principles and practical methods at work in different types of fermented foods. Content will range from familiar fermentation types (yeast and lactobacillus) in bread and fermented vegetables, to less familiar types like vinegar and kombucha. …Read More
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
This seminar will discuss the challenges and opportunities of brewing with alternative and alternatively modified grains. Today’s haze craze has brewers experimenting with a variety of grains and grain products, such as raw, floured, flaked, torrefied, and malted wheat and …Read More
Having a robust tracking program established within the brewery will make any recall process much easier and safer for future beer lovers!Read More
Resource Hub