Hop Flavor and Bitterness: A Series of Practical Studies
Mitch and his co-presenters offer a summary of hop variety flavor based on dry-hop studies and a study of bitterness as beer goes through brewhouse processes. Read More
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Calculations for Routine Measurements and Parameters in the Brewhouse and Brewery Lab
This talk covers routine measurements, methods and calculations to get the brewer or brewery lab up to speed on important parameters needed for the public and regulatory bodies. Read More
How To Secure Raw Materials and Ingredients
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
Origins of Malt Flavor and Malt Varieties for Craft Brewers
Malt flavor and composition differ by variety. Do you know how they impact the taste and shelf-life of your unique craft beer brand? Two leading experts combine forces to discuss basics of flavor development in malt, malt variety choices and …Read More
Creativity and Quality Control in the Pub Brewery
An overview of technical issues in pub brewing, with an emphasis on how to use the brewpub format as a platform for producing a wide range of beers while maintaining sterling levels of quality control. Read More
Yeast Management and QA/QC for Small Breweries and Brewpubs
With the right tools and training, yeast management and quality assurance can be an easy endeavor for a small brewery or brewpub. Through his work at Capitol City Brewing Company, Micah has piloted a small, inexpensive lab at the brewery. …Read More
Keeping Your Batches Alive and Well – Operating by Checklists to Manage Errors and Uncertainty
This seminar illustrates how to maintain current operations while expanding the brewery and building a sufficiently skilled, affordable staff. Sebastian shows how to work within a budget based on current revenue by establishing checklists and a comprehensive handbook for all …Read More
Botanical Brewing Workshop
Bruce discusses the use of ingredients other than hops in craft beer. Read More
Discovering Diacetyl
Zach, Victory Brewing Company’s quality lab technician, discusses the basics of diacetyl production and the key factors contributing to its formation during fermentation. Learn various methods of diacetyl detection, from practical sensory evaluation to more scientific instruments for inspection. Lastly, …Read More
Lean Manufacturing For Craft Brewers
This seminar covers eight key elements to lean manufacturing specifically for craft brewers. Read More
Displaying results 191-200 of 228
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