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We all know the basic ingredients in brewing beer: barley, hops, water, and yeast. Learn all about these ingredients, including where and how to get them, what equipment to use to store and handle them in your brewery, and how to maintain and analyze their quality to make the best beer possible.
Despite significant improvement over the last 20 years, water consumption and wastewater disposal remain environmental and economic hurdles that directly affect breweries and the brewing process. In this seminar a panel of experts will provide information on wastewater solutions for …Read More
The 2014 growing year was very challenging for barley growers; those challenges now fall to maltsters and brewers. This panel was assembled to help brewers make the most of this important raw material when Mother Nature throws a curveball. Read More
Understanding the state of the hop market and the implications of growing and sourcing sustainably produced hops is an important part of sustainability for breweries. A panel of experts will discuss these issues. Read More
Three brewers explain the process of kettle souring with lactobacillus. Read More
Craft brewers find success in using dry hopping to create aromatic and flavorful hop-forward beers. This presentation shares results from several studies in the Shellhammer lab at Oregon State University that examined dry hopping and the factors that affect aroma …Read More
In this panel, brewers from various backgrounds share their experiences conducting mixed culture fermentations in a production brewery setting. Brewers will discuss mixed culture fermentation philosophy, old and new world techniques, and troubleshooting. Read More
Presented in association with VLB. Deniz Bilge describes the influences of yeast performance on fermentation. Why is “happy” yeast necessary for brewer success? He’ll cover topics including modern yeast propagation strategies and yeast storage. Read More
Some things remain unchanged. Cascade’s reign in the top spot of the BA Hop Usage Survey stretches on, but there’s a newcomer in the top 10.
A comprehensive look at the 2014 hops and barley harvests, broken out into regions. First up: how shifting demand for hop varieties has led to replanting in the U.S.
In the geography of malt and barley, Chile is usually not the first country that comes to mind. But in a normal year, some 75 percent of the Chilean harvest is of malting quality.
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