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Quality

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AnalysisLabMicrobiologySensoryFood Safety

Ambassador & Trainers Subcommittee

Breweries should strive to improve their processes and expand the scope of their quality program as production increases. The best quality programs have robust preventive maintenance plans. Scheduled maintenance will result in higher quality processes and reduced down-time. Maintenance will also help prevent some potential food safety hazards.

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Displaying results 121-130 of 140
production
  1. Seminar

MBAA HACCP

Craft Brewers Conference 2013Washington, D.C.Speaker(s): Jim Kuhr, Mary Pellettieri, Patrick Staggs

Food Safety programs are a well-established practice in most of the food industry yet they have only recently come to the attention of many craft brewers. The Master Brewers Association of the Americas has developed a web and template …Read More

quality
  1. Seminar

Getting The Most Out of Your Hemocytometer

Craft Brewers Conference 2013Washington, D.C.Speaker(s): Peter Hoey

Focusing on yeast health and pitching rates can impact quality throughout the brewing process. This presentation reviews traditional yeast counting and pitching rates for primary fermentation and introduces techniques to fine-tune flavor and brewery processes, ultimately giving the brewer more …Read More

ingredients
  1. Seminar

Dry Hopping Techniques

Craft Brewers Conference 2013Washington, D.C.Speaker(s): Tom Nielsen, Vinnie Cilurzo

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

ingredients
  1. Seminar

Origins of Malt Flavor and Malt Varieties for Craft Brewers

Craft Brewers Conference 2013Washington, D.C.Speaker(s): Patrick Hayes, Juliet Marshall

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

quality
  1. Seminar

Yeast Management and QA/QC for Small Breweries and Brewpubs

Craft Brewers Conference 2012San Diego, CaliforniaSpeaker(s): Micah Krichinsky

With the right tools and training, yeast management and quality assurance can be an easy endeavor for a small brewery or brewpub. Through his work at Capitol City Brewing Company, Micah has piloted a small, inexpensive lab at the brewery. …Read More

ingredients
  1. Seminar

How To Secure Raw Materials and Ingredients

Craft Brewers Conference 2013Washington, D.C.Speaker(s): Larry Sidor, Brad Loucks

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

quality
  1. Seminar

Using Spectrophotometry to Improve Your Brewing Process

Craft Brewers Conference 2013Washington, D.C.Speaker(s): Rick Blankemeier

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

Displaying results 121-130 of 140
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