MBAA HACCP
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
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
Fresh Beer, Fresh Ideas!
Fresh beer is neither achieved by accident, nor by focusing only on a single part of the brewing process. Breweries can produce the freshest beer by controlling a number of freshness points in the brewing process. This talk will highlight …Read More
Quintessential Quality
Dr. Michael Lewis has trained myriad brewers over the years. He discusses what quality is, why it is important on the brewery and community levels, and how quality can be achieved and communicated to beer drinkers. Read More
Drink Beer, Think Food: Crafting Beer-Inspired Food Pairing Strategies
Today’s craft beer is dynamic and flavor-driven. Big beers deserve more than onion rings! With beer shaping the overall flavor platform, beer and food pairing is quickly evolving into a total sensory experience. Celebrate your craftmanship with the pleasures of …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
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