Brewery Operations
Oxygen Control
Oxidation cannot be reduced, it can only be prevented. This lecture explains the important quality aspects that can impact your beer production and stability over its shelf life.
Yeast Management – Handling Practices
Yeast Best Practices. Establishing solid SOP guidelines around yeast selection, propagation, pitching, cropping and storage are essential to the success of any brewery.
Beer Spoilage Potential & Brewery Contaminants
Contamination from bacteria and/or wild yeast is a harsh reality of brewing. It's essential to be able to identify your enemies lurking in the brewery and be ready to combat them.
Beer Chemical Analyses
This lecture covers important safety considerations, basic analytical methods essential to any good QA/QC program and explains why those parameters are crucial to measure.
Interpretation of Beer Analyses
Understand fundamental principles regarding beer analysis. The valid/approved methods, how variables must be recognised and handled and critical parameters that must be monitored.
Yeast Metabolism
An overview of how yeast metabolism is influenced and an insight to the biochemical carbohydrate pathways developed during fermentation (incl. energy coupling & REDOX reactions).
Yeast Physical Behaviour
This lecture looks at how yeast’s physical behaviour, specifically its life cycle and flocculation ability, affects the brewing process and the beer’s overall characteristics.
Yeast Quality Measurement
It is important to be able to take care of your yeast strains to ensure repeatable and reliable fermentation profiles. Covering monitoring parameters as well as genetic drift.
Fermentation Operations
Fermenting Operations are some of the most crucial for the brewery and will have some of the largest impacts on beers’ flavour profiles, stability and overall product quality.
Wort Separation – Lautering
This lecture presents the priorities and principles behind the lautering cycle and mash clarification, includes troubleshooting common problems and new lauter tun technology.