How To Train Your Yeast: A Practical Discussion on How To Build a Yeast Program
Brewers can implement an in‑house yeast management program: propagate healthy yeast, count cells, pitch accurately, and maintain consistency. Read More
Displaying results 1-10 of 158
Perfecting Your Palate: Elevating Sensory Skills through Reference Standards
Learn to refine your palate using sensory standards to improve beer quality, consistency, and sensory training in breweries.Read More
2025 Researcher Presentations
Hear brief presentations from researchers doing work relevant to the craft beer industry.Read More
Having a Sense for Sensory: Incorporating Sensory Training into Your Beer Education Portfolio
Learn practical strategies to implement taproom sensory training—staff and customers—using tools, partnerships, and hands‑on flavor exercises.Read More
Ingredient Innovation: Unlocking New Flavors in Beer and Beyond
Beverage innovators share how to discover and use unique ingredients—botanicals, spices, data‑driven techniques—to create bold, standout flavor experiences.Read More
A Brewer’s Tale of Non- and Low-Alcohol Product Development
This seminar explores the challenges and strategies for crafting non- and low-alcohol malt beverages amidst their surging popularity in the American craft beer scene.Read More
Foundations of Pasteurization for Regular and Non-Alcohol Beers
This seminar addresses concerns about bacterial survival in low- or non-alcohol and low-hopped beers during pasteurization. Learn about the basics of microbial death through heating and the impact of pasteurization on beers, including those with reduced alcohol and hops.Read More
Exploring Hop Picking Windows and Their Impact on Aroma and Flavor
This seminar explores the impact of harvest dates on hop aromas and beer flavors. Learn about in-field sensory techniques and testing to gauge harvest readiness for optimal aroma. Discover collaborations between brewers and growers to extend harvest windows, enabling a broader range of hop aromas and unique flavor profiles in beers.Read More
The Next Great Hop: What’s New in Public Hop Breeding and How You Can Contribute
The United States Department of Agriculture's Agriculture Research Service (USDA-ARS) hop geneticists Dr. John Henning and Dr. Kayla Altendorf will present experimental hop varieties in public breeding programs, highlighting Advanced and Elite Line stages. Representatives from the Hop Research Council and Hop Quality Group will detail programs aiding public hop breeding and brewer involvement.Read More
Researcher Presentation
Researchers will present findings relevant to the craft beer industry, followed by a poster session for deeper discussions. Topics include hop variety impact on hop creep, efficient detection of glycosidic nitrile genes in malting barley, methods for hop lot matching, assessing hop aging using Hop Storage Index, and mitigating fermentation issues caused by microflora.Read More
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