Beers That Flunked The Reinheitsgebot— Or How to Brew with Ingredients from Your Yard Without Killing Your Neighbors
Brewing with ingredients from the garden, yard, and nearby woods is older than the famous German beer purity law. Learn about using cultivated ingredients or foraged ingredients—even yeast collected in the wild—to make beers that are as pleasant to drink as they are to talk about. You’ll learn tips on…
Big Party, Big Money
Celebrate your business with a party, invite customers to take part, and have a ginormous sales day. We'll show store owners how to plan and throw a big shindig for around $200 and collect 30 times as much in sales the same day. It's fun, it's profitable, and it's a…
Blind Tasting: Sensory Development for the Homebrewer
Removing preconceived bias from sensory evaluation will make for a more powerful learning/tasting experience. We will focus on sensory description along with the triangle test and how it can be used by the discriminating homebrewer.
Brew Naked! (One Gallon at a Time)
Learn the process and benefits of ultra-small batch brewing. One gallon batches are perfect for those with limited brewing and fermentation space. For those with larger brew systems that want to dial in recipes or experiment with ingredients, this is the perfect way to do so at minimal cost. One…
Brewing Grisette and Saison: Insight from Historical Records and Modern Producers
This presentation will look at historical information, focusing on the industrial revolution to modern times, to better understand the history of grisettes (a historical beer style which disappeared in the mid-1900s) and saisons. We will discuss historical production methods, characteristics of historical versions, similarities and differences between these two beers,…
Brewing on Premise: The Evolution of the Revolution
The brew-on-premises (BOP) concept has been around for many years, but there are relatively few BOP facilities at present. The opportunity to brew beer without the hassle and expense of a complete homebrew setup appeals to many potential customers, and with the current craft beer boom, the idea is making…
Brewing Wild
John Wilson spent a year making only spontaneously fermented beer. This seminar explores the history of open fermenting, the science behind the practice, its current uses in traditional fermentation practices, as welll as a walk-through of fermenting a wild beer and a wild mead. Share in the lessons learned from…
Brewing with Honey
Honey is the perfect ingredient for homebrewers, providing flavor and functional benefits in a unique ingredient that’s accessible to all. This technical presentation will detail how honey's composition impacts brewing, and the flavor and functional properties the ingredient brings to beer when added during different stages of the brewing process.
Building Your Homebrew Community
Learn how to bridge the gap between home brewers and craft breweries! In this seminar, John LaPolla and Douglas Amport, owners of Bitter & Esters home brew shop in Brooklyn N.Y., will show you how to foster your home brew community with events and demonstrations. A strong craft beer community…
Cider: It’s All About the Yeast
The cider revolution is coming and we're bringing yeast to the forefront. For years, yeast has been ignored in home cider making. Find out about old and new strains, including some wild strains like Candida sp., used in cider making and fermentation techniques to take your ciders to the next…
Contemporary Experiments in Ancient Brewing
Contemporary Experiments in Ancient Brewing is a study on ancient brewing techniques in ceramic vessels. Steve Hulbert, Baltibrew member and Baltimore Clayworks trustee, and Ben Freund, resident artist at Baltimore Clayworks, have been brewing beer in handmade ceramic vessels since early 2015. The experiments have spanned many phases of the…
Craft Lager: What’s Old is New Again
Florida has seen a renaissance of brewing and beer styles over the past 10 years, though the surprisingly rich history of Prohibition-era lagers has faded away. This seminar is focused on the tradition of brewing in Miami, from business and advertising to process and ingredients. Craft lagers are making a…
Crafting Quality: Fine-Tuning and Creative Brewing
Want to eliminate the dreaded “homebrewed” taste from your brews? Learn from a multi-award winning homebrewer how to fine tune and creatively modify your beers, meads and ciders. This seminar will focus on transforming your brewday by giving you the tools you need in the form of easy and often…
DIY Kegerator / Keezer Design Using Off the Shelf Components
There are some very interesting benefits to rolling your own temperature control board/logic for your kegerator. Matthew will discuss some of the benefits and pitfalls, and demonstrate a modular design he created using off the shelf parts/boards. This talk touches on sensors, microcontrollers and relays, with some discussion of the…
Experimenting with Alternative Woods: Techniques and Live Demonstration
Experimenting with alternative (non-oak) wood species is easier than you might think. Exotic lumber retailers are prevalent throughout the United States, and with a few tools and techniques, you can safely pioneer the use of a new wood species in beer. This seminar explores these techniques and includes a live…
Farmhouse Sabbatical: What I’ve Learned from Brewing Saison (And Only Saison)
In September 2014, Kyle decided to start repeatedly brewing saison in an attempt to dial in a recipe and refine his fermentation process. The seemingly harmless exercise quickly turned into a year-long (and ongoing) exploration of these wonderful beers. This presentation will demonstrate how repeatedly brewing one recipe or style…
Fast Lager Yeast Fermentations
Mike “Tasty” McDole describes shortening the fermentation and maturation time for cold fermented beers. By increasing the fermentation temperature during primary fermentation, "lager" beers can be produced in times more commonly associated with ales.
Food & Beer Pairing
Take pairing your home-brew to the next level. This seminar will cover the how and the why food interacts with beer and what ingredients can best do both in the beer and the food to the pairing. From pairing your own homebrew for a dinner at home to dining out…
Frankenbrew: Are Pieced-Together Systems Still Viable
It has been over 20 years since Tom Hennessy first made the video Frankenbrew: How to Build A Brewery For Under $20,000. Is it still possible now to put together a commercial brewing system for less than $20,000? Tom took the challenge; come learn what he found out.
Frontiers in Mead
Mead isn't just for renaissance festivals anymore! From low alcohol "session" meads to barrel-aged meads, sour meads and beyond, the diversity of mead styles has as many possibilities to explore as beer. Join Eric as he explores some recent trends in commercial mead styles, shares intelligence on current mead-making techniques…
Gas Stripping Hot Wort
Hot gas stripping is an experiment to determine if hot air or gas stripping can remove volatile esters and sulfuric compounds in hot wort and increase hop utilization, with the goal of improving final quality and the economic scale of the finished beer through enhanced processing techniques. Our aim is…
Going Pro a Pint at a Time
Tips and lessons learned from the homebrewer-to-professional transition. In short: what to do and what to watch out for.
Great North Aleworks – The Journey to Pro
Rob and Lisa’s presentation will cover the journey the couple took to opening their own brewery, from making the decision to become entrepreneurs back in 2011 to finally seeing their brewery become a reality four years later. Rob and Lisa hope to inspire and instill confidence to homebrewers looking to…
Growing Up: Building a Lasting Homebrew Club
Most homebrew clubs experience growing pains: there comes a time when meeting in your own kitchens to share homebrew and chat goes by the wayside. Those pains and pitfalls can be avoided or eased, though. This seminar will provide information about finding meeting locations, growing your membership without overwhelming your…
High Gravity Brewing: Hitting A Target Gravity With Precision and Quality
Have you ever wanted to brew that 24 Plato Imperial Stout? Have you thought of making a 1.120 O.G. Quad but didn’t know where to start? We’ll talk about ingredients, process, and fermentation to help you make high gravity beers with precision, repeatability, and, most importantly, quality.
History of Baltimore Brewing
A history of Baltimore breweries from 1748 to the present day, given by Rob Kasper, author of Baltimore Beer: A Satisfying History of Charm City Brewing.
Homebrew Bloggers Roundtable
Homebrewers are a naturally curious and industrious lot: we love to experiment and expand horizons in pursuit of the perfect pint. Leading the charge on the homebrew frontier are bloggers, folks who document their adventures so that everyone can learn from their efforts. Derek Springer, Marshall Schott, Ed Coffey and…
Homebrewing History: A Photographic Tour with Charlie
American homebrewers form the foundation of America’s craft brewing journey. Join Charlie as he revisits American homebrewing milestones, highlighting several of the early pioneers, explorers, clubs, contributors and beer industry friends of homebrewers who helped turned the tide of American brewing. This visual presentation will be sourced from more than…
Hoppy Sour Beers: Taking the Bitter out of IPA
Conventional brewing wisdom was that hoppy beers shouldn’t be sour and sour beers shouldn’t be hoppy. Luckily, innovative brewers have discovered that hops’ citrusy, tropical and spicy aromatics meld beautifully with acidity. But what is the best process: mixed-fermentation with dry hops, kettle soured with a hop-stand, maybe 100 percent…
How and What to Brew with S. eubayanus
Saccharomyces eubayanus was discoved just five years ago in the rugged mountains of Patagonia, the vast Tibetan Plateau and Wisconsin. Responsible for creating modern day lager yeast via hybridization with ale yeast, S. eubayanus has the potential of being a novel brewing yeast. However, since its discovery in 2011, little…
Share Post