Quintessential Quality
Dr. Michael Lewis has trained myriad brewers over the years. He discusses what quality is, why it is important on the brewery and community levels, and how quality can be achieved and communicated to beer drinkers. Read More
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Cask Ale – Keeping it Real on the Street
Cask ale is often regarded as one of the best example of the brewers art and craft. Quite often, however, it is a challenge to consistently deliver the quality and integrity this product requires at point-of-purchase. This seminar will provides …Read More
Understanding Yeast Flocculation
Yeast can be a mysterious and difficult piece of the brewing puzzle. One of the most problematic aspects of working with yeast is maintaining good flocculation after fermentation, whether it’s getting lager yeast to settle out completely or getting wheat …Read More
The Nuts and Bolts of Production Scheduling
Packaging manager of Summit Brewing Company Kenny Gunderman advises breweries on setting their production schedules. Read More
The Practical Brewer’s Guide to Pump Sizing
This presentation provides training on how to utilize pump curves, understand NPSH, velocities and gpm required for proper cleaning, and more. Read More
A Comprehensive Look at Sour Ale Production
A discussion of all things sour. The brewers of some well-known American sour ales will discuss the do’s and don’ts of brewing sour beer. Read More
What I Learned During My Rookie Year
Jamil leads a panel of recent start-up brewers to discuss some of the trials and battle scars in the models of packaging brewery, alternating proprietorship and contract. Read More
The Origin & Philosophy of Flemish Red Brown Beers with Maturation on Wood
Rudi Gheguire discusses Flemish wood-aged beers’ history and current brewing techniques. Read More
Displaying results 251-260 of 279
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