The Beer Cellar

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,…

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…

Seminar

Put It on Nitro! The Science and Methods of Beer Nitrogenation

Cascading bubbles, dense foam, and smooth mouthfeel—join Michael as he teaches you how to achieve the hallmarks of nitro beer in your own homebrew. We’ll go over the history, science, and methods of beer nitrogenation and cover the equipment needed…

Seminar

Relax, Don’t Worry, Have a Homebrew…then, Start a Revolution

Brewers Association Diversity Ambassador “Dr. J” Jackson-Beckham shares current trends that are changing the craft brewing landscape, highlighting the important role that diversity and inclusion must play in the future growth and sustainability of the industry. In this seminar, she…

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…

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American Homebrewers Association

The Beer Cellar

Physiology of Alternative Yeasts and Bacteria: How to Use Unique Organisms to Emphasize Flavors in Beer

Practical Beekeeping for the Homebrewer and Meadmaker (or How to Justify Another Hobby)

Put It on Nitro! The Science and Methods of Beer Nitrogenation

Relax, Don’t Worry, Have a Homebrew…then, Start a Revolution

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

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

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

The Little Things

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

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