Evaluating Raw Materials: A Craft Brewer’s Perspective
A summary of key metrics to consider when evaluating the quality of white malts, crystal malts, and hops. Read More
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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
ASBC Lab-in-a-Fishbowl, Session 1: Yeast Cell Counting and Viability Measurement
This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. Fermentation control is fundamental to brewing at any scale; …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
ASBC Lab-in-a-Fishbowl, Session 2: Measuring Wort Gravity Accurately
This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. Accurately measuring wort gravity/density/sugar concentration in the brewhouse and …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
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
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
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
Brewing Bliss: The Marriage of Food Safety and Quality
Join our panel discussion as we tackle two critical topics in our industry today. Here you will learn the fundamental requirements for a brewery food safety program and understand the differences and synergies with your beer quality program. You will …Read More
Displaying results 51-60 of 120
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