The Origins of Italian Pilsner
Many Italian brewers fell in love with the idea of brewing a dry-hopped Pilsner—thirst-quenching and drinkable yet defined by a decisive flavor and personality.
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Engineering a Kettle Boilover Prevention Device
This webinar describes low-cost solutions for preventing kettle boilovers from the lens of a real-world brewpub case study.Read More
Battling Biofilms in Beer Draught Lines
Hear the results of a research study on the impact of repeated exposure to cleaning chemistries has on biofilm growth and regrowth in draught lines.Read More
A Journey through Adjunct Stouts
This panel will include production leadership from some of the nation’s most iconic producers of adjunct stouts, as well as the style’s emerging stars. The panelists will provide a broad discussion of adjunct stout topics, including history, production techniques, and …Read More
Brewing with Alternative and Undermodified Grains to Achieve Haze Forward Beers
This seminar will discuss the challenges and opportunities of brewing with alternative and alternatively modified grains. Today’s haze craze has brewers experimenting with a variety of grains and grain products, such as raw, floured, flaked, torrefied, and malted wheat and …Read More
Draught Beer Quality Workshop
Draught beer sales dropped 40% in 2020 due to the pandemic. Listen to the experts discuss the relevance of draught beer to craft, communities, and culture. Learn how to get customers, retailers, distributors, and suppliers back into the swing of …Read More
Crazy for Fruit! Techniques for Modern (Clean) Fruited Beers
Brewers often shy away from fruit in clean (non-funky) beers. Fruit can be a major flavor component of beer and open an entirely new creative path. However, certain steps must be taken to ensure positive flavor and aroma attributes, as …Read More
Designing Low Calorie and Low Carb Beers
Drinkers are seemingly becoming more health conscious and the products becoming popular in the market are reflecting that trend. With hard seltzers, non-alcoholic, and other low sugar products rising, how can craft beer compete? Traditionally, these products are labelled as …Read More
Demystifying the Elusive “Standard Operating Procedure”: The SOPs that Saved Our Breweries and What You’ll Want to Know About Them
Anyone who has been part of opening a brewery will tell you that that the actual opening was the easy part. Maintaining positive momentum during an ever-changing set of market conditions and operational challenges is where the real difficulties are …Read More
Let’s Talk Craft Lagers: Brewing on Low to High Tech Systems
This panel of craft lager experts will provide attendees with an apples to apples process comparison at key points in lager production on systems ranging from budget-conscious to high tech, manual to automated. Speakers will provide a wide set of …Read More
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