Origins of Malt Flavor and Malt Varieties for Craft Brewers
Malt flavor and composition differ by variety. Do you know how they impact the taste and shelf-life of your unique craft beer brand? Two leading experts combine forces to discuss basics of flavor development in malt, malt variety choices and …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
Malt Analysis
Ron Ryan discusses malt analysis line items and specifications to assist in determination of characteristics for beer flavors and malt selection. Read More
Using Spectrophotometry to Improve Your Brewing Process
This seminar helps small, expanding breweries diagnose brewing issues with a spectrophotometer and discusses how to correct those issues and grow into the process when capacity increases. The seminar includes methods for determining IBUs, oxidative precursors, FAN, polyphenols (tannins) and …Read More
Dry Hopping Techniques
Experts Tom Nielson and Vinnie Cilurzo cover the dry hop process procedures and resulting beer flavor and aroma attributes of different dry hopping methods ranging from small to large scale and with differing hop materials. Read More
How To Secure Raw Materials and Ingredients
As more brewies enter the market, they may need to compete for limited raw materials. This presentation gives brewery start-ups the information needed to secure raw materials. Read More
Beyond the Thermometer and Microscope: How to Get Real Answers From a Lab in a Craft Brewery
Rob will share how Avery Brewing Company set-up and maintains a modern laboratory. This will include the micro program, the many uses of a spectrophotometer, analytical chemistry, yeast management and daily control of process. Read More
Keeping Your Batches Alive and Well – Operating by Checklists to Manage Errors and Uncertainty
This seminar illustrates how to maintain current operations while expanding the brewery and building a sufficiently skilled, affordable staff. Sebastian shows how to work within a budget based on current revenue by establishing checklists and a comprehensive handbook for all …Read More