Quality Archives | Brewers Association
Skip to content
Displaying results 1-10 of 107

Myth Busting: Kettle Souring. The Appliance of Science

The kettle souring process is a commonly used method for creating refreshing sour beers in a relatively short period of time. The process, as commonly described, aims to create clean sour beers while minimizing the potential for off-flavor development. This …Read More

PCR Testing to Ensure Quality: A Panel Discussion

PCR (polymerase chain reaction) is a valuable analytical tool that can be used to test for spoilage bacteria and wild yeast in the brewery. This technology is more affordable and user-friendly than ever, and can dramatically improve microbiological control and …Read More

Yeast Management and Propagation

Yeast propagation and management are essential for a successful and stable fermentation. Learn how to produce the right amount of yeast in a short amount of time with a high vitality and viability. Join VLB Berlin’s Kurt Marshall as he …Read More

Building a Field Quality Program

In a hyper-competitive marketplace, protecting the quality of your beer is more important than ever. As craft brewers distribute their products farther from their brewery, concerns with post-brewery product quality increase. A panel of field quality managers from breweries representing …Read More

Malt Flavor: Why the Craft Industry Gives a Chit

In 2015, the ASBC Sensory Subcommittee identified a major gap in raw materials research: no standardized method of malt sensory analysis. A small team, led by Cassie Poirier from Briess, pioneered a project to develop one. Since its advent and …Read More

Flavor Stability

This seminar will discuss the possible influences on flavor stability and how they can impact your beer’s vulnerability. Read More

Displaying results 1-10 of 107