Impact of Biofilm on Draught Beer Quality
Learn what biofilm is, why it is challenging to remove, and the research being done to better understand and control biofilm in draught line systems.Read More
Displaying results 21-30 of 43
ASBC Lab-in-a-Fishbowl, Session 1: Yeast Cell Counting and Viability Measurement
This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. Fermentation control is fundamental to brewing at any scale; yeast health and concentration have a profound …Read More
ASBC Lab-in-a-Fishbowl, Session 2: Spread Plating, Media Selection, and Identification
Understanding media selection and the techniques necessary for proper media usage are as important as identifying the organisms that grow on them. Join us for a presentation that will help you decide what types of media are best suited for …Read More
Myth Busting: Kettle Souring. The Appliance of Science
The kettle souring process is a commonly used method for creating refreshing sour beers in a relatively short period of time. The process, as commonly described, aims to create clean sour beers while minimizing the potential for off-flavor development. This …Read More
PCR Testing to Ensure Quality: A Panel Discussion
PCR (polymerase chain reaction) is a valuable analytical tool that can be used to test for spoilage bacteria and wild yeast in the brewery. This technology is more affordable and user-friendly than ever, and can dramatically improve microbiological control and …Read More
The Truth About Diacetyl
During every beer fermentation, a countless array of flavor byproducts is produced. Most of these compounds add to the character and complexity of the beer, but some can be considered off-flavors. One of these offenders is the buttered popcorn quality …Read More
When Yeast Attack: The Story of Bell’s and Saccharomyces cerevisiae var. diastaticus
Breweries are constantly fighting against microbial threats. This talk will focus on Saccharomyces cerevisiae var. diastaticus, an over-attenuating yeast. This organism makes use of sugars that are left over after fermentation and can wreak havoc, from out-of-ABV-compliance beer to bottle …Read More
ASBC Lab-in-a-Fishbowl, Session 1: Yeast Cell Counting and Viability Measurement
This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. Fermentation control is fundamental to brewing at any scale; yeast health and concentration have a profound …Read More
ASBC Lab-in-a-Fishbowl, Session 2: Contamination Detection
This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. This session will be comprised of an overview and demonstration of traditional microbiological plating techniques (e.g. …Read More
Harnessing Brettanomyces for Flavor Development
Originally identified by New Carlsberg brewery in 1904 as “necessary for bringing English stock beers into proper condition, Brettanomyces yeasts are today best known for their devastating effects on wine quality. Recent growth in the production of American craft saisons …Read More
Displaying results 21-30 of 43
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