The Beer Cellar

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…

Seminar

Homebrewing Microcomputers and Microbrewing Homebrew: Smithsonian Research on Homebrewing and Craft Beer History

Smithsonian Curator Curator Theresa McCulla, Ph.D., presents new research on early homebrew clubs, computing clubs, and the entrepreneurial and intellectual “ferment” of northern California in the 1970s.

Seminar

How to Facilitate a Club Barrel-Aging Program and Produce Quality Beer

The Nordeast Brewers Alliance has been running a barrel-aging program since 2012. Our French oak barrel project was featured on Chop & Brew episode 7, “Roll Out the Barrels.” In this presentation, we will outline ways to facilitate a club…

Seminar

How to Survive Your Local Homebrew Competition

Want to host a homebrew competition? Ever coordinated a competition before? If so, then you know how fortunate you are to be alive right now. Join our team of battle-hardened competition coordinators for tactical insights on how to survive and…

Seminar

Imperial Stout: 300 Years in the Making

Join this duo of time-traveling homebrewer historians as they explore the evolution, near-death, and rebirth of Imperial Stout!

Displaying results 1811-1820 of 3858

American Homebrewers Association

The Beer Cellar

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

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

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

Ferment THAT!

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

Hexes, Hops, and Herstory: A Call to Action

Homebrewing Microcomputers and Microbrewing Homebrew: Smithsonian Research on Homebrewing and Craft Beer History

How to Facilitate a Club Barrel-Aging Program and Produce Quality Beer

How to Survive Your Local Homebrew Competition

Imperial Stout: 300 Years in the Making

Start Your Monthly Membership