Basic Microbiology for Small Breweries
This seminar will discuss how to institute basic microbiology practices in a brewery, including how to identify an infection in your brewery and address it. Read More
Displaying results 141-150 of 225
The Future of Craft Depends on Quality
Brewers Association quality ambassador Dick Cantwell brings a message to recognize both the quality systems breweries already have in place and the responsibility we all owe to our craft community to make the best beer we possibly can. Read More
Kilned vs. Roasted: Do You Really Know Your Specialty Malt?
Only two commercial maltsters in the U.S. operate roasters to produce specialty malt. This seminar will present a basic understanding of the malting process before delving into the differences between producing malt on a kiln compared to producing malt in …Read More
Brewing Quality on a Budget: How to Use a Little to Do a Lot
This presentation will cover the fundamentals of brewing quality: what metrics are most important to measure and why, tips and tricks for getting the job done on a budget without compromising methods, and resources available to new and growing quality …Read More
Recent Advances in Controlling Flavor and Aroma in Hoppy Beers
Craft brewers use many hopping techniques to create aromatic and flavorful hop-forward beers. This presentation shares results from several studies in the Shellhammer lab at Oregon State University examining factors that affect aroma and bitterness using these techniques. Participants will …Read More
The Science, Art, and Mystery of Sour Beer Production
Avery Brewing Company and New Belgium Brewing Company join together to take you through their souring processes. They combine the art and mystery with the science of souring, including TA measurements, acid profiles, and microbial populations. Read More
Spontaneous Fermentation in a Production Brewery
The presentation will cover the process, equipment, science, and philosophy behind making 100-percent spontaneously fermented beer in a production brewery. Highlights will include the history of spontaneous fermentation, brewing and inoculation, fermentation and blending, fruit refermentation, the use of adjunct …Read More
Beer Complaints: How to Handle Customer Feedback and Improve Your Process
Dealing with complaints isn’t a sexy topic, but addressing customer feedback correctly is critical to improving operations and avoiding future complaints. This seminar is designed to help breweries respond to feedback and improve processes at the same time. Read More
Good Manufacturing Practices for Craft Brewers
These easy to understand and execute standards allow companies to operate in confidence that their facility is acting in good faith to satisfy requirements from any regulatory body that may come and inspect the facility.Read More
Good Manufacturing Practices for Craft Brewers
In this Power Hour, industry experts will explain the "what" and "why" of GMPs as well as debut a new "how to" set of checklists and best practices.Read More
Displaying results 141-150 of 225
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