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For many years, breweries have leaned on the assertion that there are no known pathogens (bacteria, viruses or other microorganisms that can cause disease) that can survive in beer. While many studies have shown beer to be an inhospitable environment for many microorganisms, it is important to understand that potential food safety hazards are not limited to pathogens. Potential threats include chemical and physical hazards which could harm a consumer. It is the responsibility of the brewer to ensure that they have taken all necessary measures to identify and prevent all potential hazards.
Hop Growers of America recently launched Good Bines, a comprehensive educational best practices resource for U.S. hop growers. Good Bines is a farm-focused framework built on the collaborative development and sharing of economic, social, and environmental best practices. Read More
Join the Brewers Association Quality subcommittee for a Power Hour highlighting resources designed to help brewers improve their operations.Read More
Do breweries have to comply with the Food Safety Modernization Act? Yes! Beer is food, and breweries now fall under direct FDA regulation. Learn what compliance looks like before an inspector shows up. Read More
The Brewers Association Food Safety Modernization Act FAQs outlines brewers’ responsibilities and obligations under the U.S. Food Safety Modernization Act.Read More
From farm to kettle, best practices programs provide a framework to ensure consistent standards and traceability to deliver reliable, premium quality hops to brewers. Excellent third-party audited programs are available to growers in the Pacific Northwest, but expansion of hop …Read More
There is much to absorb in the new federal regulation for food safety. The Food Safety Management Act, enacted in 2015, is the first general sweeping act for food safety in the U.S. since 1938, and it will impact the …Read More
The Quality Priority Pyramid provides brewers a visual representation of essential features and the general, prioritized order in which they should be put into practice to develop a solid quality program.Read More
Dealing with complaints isn’t a sexy topic, but addressing customer feedback correctly is critical to improving operations and avoiding future complaints. This seminar is designed to help breweries respond to feedback and improve processes at the same time. Read More
Join our panel discussion as we tackle two critical topics in our industry today. Here you will learn the fundamental requirements for a brewery food safety program and understand the differences and synergies with your beer quality program. You will …Read More
This presentation will cover case studies, fermentation techniques, cellar practices, and troubleshooting tips for dealing with fruit refermentation in a production brewery. Read More
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