Industry experts from Krones, Ziemann, and Paul Mueller Co.
will provide in-depth reviews of mash kettle, lauter tun, and boil
kettle layouts and characteristics, as well as the broader topic of
thermodynamics in brewing.
Beer Stability and Hazing
Panelists from TU Berlin and breweries will provide insight and
dialogue on how leading research is impacting practical experience
on factors that influence haze and beer stability.
The Truth about Bitterness Units
A panel of brewers and industry experts evaluate the venerable and
often misquoted bitterness units (BU) measurement. How did the
BU develop as a measure of hop flavor in beer and what exactly does
it detect? How does dry hopping influence the BU measurement
and what are some of the alternative detection methods evolving in
the lab? What are factors downstream in the process that affect BUs
in the final beer? Using tasting samples, the workshop will also look
at how other variables (i.e., pH and gravity) can affect the perceived
bitterness in beer at the same BU measurement.
Achieving Beer Characteristics through Yeast Strain
Selection and Fermentation Management
A simple living organism, brewer’s yeast is far from simple and
brings to life a brewer’s vision. The uniqueness of every beer is
directly tied to the brewer’s selection and management of yeast.
Whether you utilize your house strain and manipulate your process
to produce a variety of beers, or you wish to diversify and exploit
specific attributes of different strains, this workshop is for you. Yeast
typing and associated beer qualities will be presented in conjunction
with the influence of different fermentation parameters such as:
temperature, pitch rate, DO, gravity, and pH. Join this workshop and
gain insight into producing different beers with the same yeast, or
the same beer with different yeasts.
Growing Pains of a Successful Brewery, Part 1
What does it take to grow from a 5-barrel to a 20-barrel brewhouse
or from a 50-barrel brewhouse to a 100-barrel brewhouse? From
kegs to bottles and cans and multi-state distribution? Join this
workshop to hear from brewers who have been there—and from
suppliers who are part of those transitions. In the first part of this
two-session workshop, a panel will discuss scaling up of an existing
brewery, covering topics such as equipment additions, packaging
changes, engineering, and flavor matching.
Growing Pains of a Successful Brewery, Part 2
In the second part of the two-session workshop on building a
successful brewery, the panel will discuss the business side of
growth, including human resources, implementation of a safety
program, cash flow management, distribution, and raw material
MBAA–ASBC Joint Workshop
With the recent passage of the Food Safety Modernization Act
(FSMA), food manufacturing facilities, including those in the
brewing industry, will be required to comply with applicable food
laws. Being prepared is not only important for compliance but is
also good due diligence. As brewers, we have an obligation to our
consumers to ensure that the beers we produce are safe and within
the guidelines of food safety and regulatory requirements.
The goal of this two-part workshop is to help you prepare to meet
this obligation. We will cover “Current Good Manufacturing Practice
and Hazard Analysis and Risk-Based Preventive Controls for Human
Food,” specifically to its inclusion of spent grains from brewers, as
well as “Current Good Manufacturing Practice and Hazard Analysis
and Risk-Based Preventive Controls for Food for Animals.”
You will walk away from this workshop knowing the components
of an effective food safety program that you can put into action immediately.
In addition, a lively discussion with a brewery food safety
expert will guide you through preparing for a successful food safety
audit from the U.S. Food and Drug Administration (FDA). Last but
by no means least, join us as we share the key to how you can change
your brewery culture to enable a successful food safety program.