This seminar explores the exciting possibilities of using alternative grains and sugars in brewing, expanding a brewer’s arsenal beyond traditional barley and malt. Speaker Aaron Hyde covers building recipes, mash bills, and brewing processes around alternative and ancient grains such as fonio, purple corn, quinoa, and other cereals and pseudocereals. He also investigates alternative sugar sources as beer enhancers such as uncommon tropical fruits, syrups like agave, and other natural sugars that can enhance flavor and aroma and create complexity, mouthfeel, and alcohol content. Listen to learn about the technical challenges and considerations in working with these ingredients, including raw material processing, starch conversion, fermentability, and maintaining balance in beer. Gain a deeper understanding of what’s available that you can brew with, how to innovate with non-traditional ingredients, and what beer styles to explore these ingredients with, all while preserving the drinkability of your beers.

Learning Objectives:

• Understand attributes such as flavor, texture, and fermentation properties of various alternative grains
• Learn how to incorporate alternative sugar sources into the brewing process and their effects on flavor and fermentation
• Identify the technical challenges of using non-traditional grains and sugars
• Explore strategies to balance traditional brewing techniques with innovative ingredients to maintain drinkability
• Gain insight into selecting, sourcing, and optimizing alternative ingredients for various brewing styles and flavor profiles