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business-model

Sensory for a Song: How to DIY (and Why You Should)

Tailored for small breweries, this talk explores easy ways to empower your brewery team to build a sensory program using tools you already have. Leave with the knowledge and confidence to start now! Read More

production

Session Beer: Brewing for Flavor and Balance

While session beers can be challenging to brew, they present many opportunities to showcase a brewer’s skill as well as the flavorful and refreshing qualities of the beers themselves. A good session beer, whose moderate strength invites more than one …Read More

production

Harnessing Brettanomyces for Flavor Development

Originally identified by New Carlsberg brewery in 1904 as “necessary for bringing English stock beers into proper condition, Brettanomyces yeasts are today best known for their devastating effects on wine quality. Recent growth in the production of American craft saisons …Read More

production

The Truth About Diacetyl

During every beer fermentation, a countless array of flavor byproducts is produced. Most of these compounds add to the character and complexity of the beer, but some can be considered off-flavors. One of these offenders is the buttered popcorn quality …Read More

production

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

production

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

Displaying results 21-30 of 44