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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.
Dan and a panel of farmers and brewers will discuss farm economics and the farm planning cycle. When do farmers decide on growing decisions, GMOs, quality and the impact on pricing from potential loss of support in the farm bill? …Read More
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
Ron Ryan discusses malt analysis line items and specifications to assist in determination of characteristics for beer flavors and malt selection. Read More
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
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
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
This seminar covers eight key elements to lean manufacturing specifically for craft brewers. Read More
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
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