The Beer Cellar

Seminar

Saccharomyces cerevisiae var. diastaticus: The Story of a Contaminant Yeast That Shook the Brewing World

Yeast that can referment beer poses a great risk to commercial brewers and homebrewers. Saccharomyces cerevisiae var. diastaticus is a close relative to brewer’s yeast that can excrete glucoamylase enzymes that metabolize starches. Scientific understanding of this contaminant is lacking,…

Seminar

So, You Want to Be a Pro Brewer: Are You Crazy?

Come learn all the reasons you shouldn’t, all the reasons you should, and, most of all, what you need to do to be successful with such a crazy idea. With more than 9,500 breweries in the United States, are we…

Seminar

The Deductive Beer Tasting Method: A Method to the Sensory Madness

Learn more from tasting the beer you brew! Join Rich Higgins, Master Cicerone and former brewmaster, to learn a method that lets you “look under the hood” and understand every beer you taste. Rich’s Deductive Beer Tasting Method builds upon…

Seminar

The Little Things

Ninkasi Award winners Nick McCoy and Jeff Poirot share “The Little Things” you can do to take your homebrewing to the next level. This seminar will cover tips and tricks in all areas of brewing and recipe creation.

Seminar

The Most Neutral Lager Strain? Effect of Pitching Rate and Fermentation Temperature on Strain Weihenstephan 34/70

In this seminar you will virtually enter the R&D department of a yeast manufacturer and learn the steps and methodology of fermentation trials to demonstrate the neutrality in flavors and aromas, under several fermentation conditions, of a lager yeast strain.…

Seminar

Everyone’s Second Favorite Liquid: Basic Water Comprehension for Homebrewing

Brewing water can be an intimidating topic for homebrewers. In this talk, we will cover the water basics every brewer should know and learn how to improve your beer through water treatment. This session will be light on chemistry and…

Seminar

Fair to Middlings: Using Flour Milling By-Products to Boost Grain Flavor in Any Beer

It can be difficult to brew low-ABV beers that have great grain character. One can compensate by using more specialty malts, but this is not feasible for some styles. Wheat (or rye) middlings are by-products of flour production that contain…

Seminar

Ferment THAT!

Fermented foods have a long history and are currently a hot commodity. This seminar will build on some of the basics of fermentation and types of microbes involved in fermented foods like kimchi, kombucha, vinegar, sausage, sauerkraut, hot sauces, cheese,…

Seminar

Gluten-Free Brewing: Choosing the Best Grains for Taste, Texture, and Color

Robert Keifer has been gluten-free since 2010 and became tired of never having any beer to drink. After discovering gluten-free beer, he immersed himself in learning everything there is to know about brewing. He aspires to put his beers on…

Seminar

Hexes, Hops, and Herstory: A Call to Action

“Hexes, Hops, and Herstory” is a brewing project and a call to action! Inspired by history, this movement engages women beer lovers to become beer brewers in the modern day. Learn more about the history of women in beer and…

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