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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.
In the past it would have been considered science fiction to analyze the complete DNA sequence of almost 100 yeast strains used specifically in craft brewingÑbut now it has been done! Read More
The panel discusses the underlying economic factors that impact future availability and pricing of malt, hops, glass and paper. Read More
This seminar explains why and how dissolved oxygen can affect flavor development in both wort and beer. Read More
We all rely on high quality hops and barley to make our delicious brews, but what goes into growing those crops? What inputs are required to grow essential ingredients? Learn about the hurdles and successes faced by hop and barley …Read More
Karen Hobbs of the Natural Resources Defense Council discusses water quality issues and the importance of protecting one of brewers’ most valuable resources: water. Read More
This presentation discusses what we expect to happen during fermentation-what can go wrong and how to detect and (hopefully) fix the brew. Read More
Belgian yeast contributes some of the most interesting and unique yeast characteristics to a beer when used properly. Along with great aroma and flavor development, there can also be many unknowns with Belgian yeast. Some of these unknowns are poor …Read More
Craft brewers are seeking out organic malt, malts produced with fewer water and fertilizer inputs, locally produced malts and those with distinctive flavors. Speakers describe the basics of barley growing practices and variety development past, present and future, along with …Read More
As more brewies enter the market, they may need to compete for limited raw materials. This presentation gives brewery start-ups the information needed to secure raw materials. Read More
Berliner Weisse has become more and more of interest, especially in the international craft brewing world. Both traditional and modern brewing procedures as well as quality aspects will be the main topics of this presentation. Read More
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