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The resources in this section will help your brewery institute and maintain microbiology best practices, including how to identify and address an infection when it happens.
When producing sour beers, a brewer typically measures the tartness of the beer by looking at the pH. Unfortunately, pH isn’t a great indicator of what the consumer is actually tasting. In this presentation, we take a look at pH, …Read More
This seminar focuses on QA/QC root-cause analysis from the point of view of three breweries of different sizes. The speakers demonstrate real quality issues encountered in each of their breweries and how they went about diagnosing and solving their respective …Read More
This webinar, presented by Sylvie van Zandycke and Chris Powell of Lallemand, Inc. provides helpful insight into brewhouse technology.Read More
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