Ingredients
Dry Hopping – The Right Timing
Dr Christina Schönberger of the Barth Haas Hops Academy covers the effects temperature and time have on a brewers dry hopping regime
Making The Most Of Your Yeast
Simon Jeanpierre, Technical Sales Support APAC, Fermentis covers important yeast handling and management techniques essential to the running of proper fermentation.
Co-fermentation and Blending Yeast
Brewers are starting to rediscover some of the complexity of brewing with multi-strain cultures
Milling
Covering the critical aspects of the milling process: its purpose, the overall grain handling operation and typical issues that can impact efficiency.
Specialty Malts
This lecture addresses how specialty malts are produced and classified, and how they are used to achieve the desired flavor and aroma profiles of specific beer styles.
Introduction to Hops
An Introduction to this essential beer ingredient, including some history, and cultivation methods. Several hop varieties are presented and techniques of evaluation discussed.
Yeast Morphology
This lecture addresses yeast classification and essential properties as well as cellular morphology, intracellular components & their corresponding specific roles in fermentation.
Beer Filtration: Filters & Operations
The advantages and disadvantages of various filtration methods are discussed along with sterile filtration which is growing more important with the need for extended shelf life.
Maturation – Storage Principles
Maturation is necessary for sedimentation and desired flavor changes. Tank, temperature and yeast concentration can all impact the final beer flavour and appearance.
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.