Mastering Mead Making
Seminar
Mastering Mead Making
Learn how time, temperature, nutrients, honey source & age, and your water source all affect the quality of mead.
Maximizing Variety with a Single Brew Day: How to Get Four Distinct Beer Styles from a Single Five-Hour Brew Session
Seminar
Maximizing Variety with a Single Brew Day: How to Get Four Distinct Beer Styles from a Single Five-Hour Brew Session
You used to brew a few times a month and keep a variety of styles on tap. But now you have a child, and suddenly your significant other isn’t cool with your leaving him or her to be a single…
Mead from 70 to 1750 CE: Inspirations and Lessons from 2,000 Recipes on Ingredients, Methods, and Styles
Seminar
Mead from 70 to 1750 CE: Inspirations and Lessons from 2,000 Recipes on Ingredients, Methods, and Styles
Using a proprietary catalog of more than 2,000 recipes drawn from primary sources, this presentation gives an overview of ingredients, methods, and styles for historical meads from before 1750. The focus is on overall trends in meads and interesting outliers…
Mead Magic: Tips from Master Meadmakers
Seminar
Mead Magic: Tips from Master Meadmakers
So, you want to make great mead, but you’re running into issues or need advice? Look no further! The master meadmakers are here to help. We’ll serve some mead and answer your questions to get your mead to the next…
Medieval Gruit Ales Reconstructed: New Theories about Old Beverages
Seminar
Medieval Gruit Ales Reconstructed: New Theories about Old Beverages
Gruit as a product changed throughout its history. From a beer additive revered for its fermenting powers, it evolved into a beer with a reputation for powerful headache-causing herbals. The exact nature of gruit was once thought to be lost,…
More Smoked Beer! Using Oak-Smoked Wheat Malt for More Than Grätzer
Seminar
More Smoked Beer! Using Oak-Smoked Wheat Malt for More Than Grätzer
Do you enjoy smoked beer? Have you tried smoked beer? In this session, you’ll try five different beers brewed with oak-smoked wheat malt. Sample a saison, an oaked English pale ale, an American barleywine, a doppelbock, and a peach Berliner…
Often Overlooked in New Brewery Ventures: Quality, Safety, and Sustainability beyond the Garage
Seminar
Often Overlooked in New Brewery Ventures: Quality, Safety, and Sustainability beyond the Garage
Things change when you scale up from a homebrew batch to your first commercial brewery, and we aren’t just talking recipe dynamics. Energy supplies and waste production increase substantially. Quality issues can cost real money and break reputations when batches…
Oxidation Effects in Beer
Seminar
Oxidation Effects in Beer
There are hundreds of compounds in beer that change as it oxidizes. Simple sensory descriptions of oxidation often focus on a limited set of effects, particularly those common to pale lagers. However, oxidation effects over time are much wider in…
Physiology of Alternative Yeasts and Bacteria: How to Use Unique Organisms to Emphasize Flavors in Beer
Seminar
Physiology of Alternative Yeasts and Bacteria: How to Use Unique Organisms to Emphasize Flavors in Beer
Saccharomyces and Brettanomyces create more than just ethanol and carbon dioxide during fermentation. Metabolic compounds can enhance beer flavor (e.g. fruitiness, spiciness) or detract from it (e.g. vegetal, fusel). Additional organisms can complicate these profiles. Fermenting with Kluyveromyces, Zygosaccharomyces, Torulaspora,…
Practical Beekeeping for the Homebrewer and Meadmaker (or How to Justify Another Hobby)
Seminar
Practical Beekeeping for the Homebrewer and Meadmaker (or How to Justify Another Hobby)
Many of us have tried our hands at growing hops, capturing local yeast, and malting our own grains to craft ultra-local artisan beers. But have you considered harvesting your own honey for beer and mead? The best honey you’ll ever…
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