Developing Your Palate to Become a Better Brewer
Learn useful and accessible palate training techniques you can apply every time you taste a beer.
Exploring the Diversity of Yeast Strains for Different Cider Styles | Presented by Fermentis
When you are a homebrewer, we know that you are a maker. Specifically, you like to make your own fermented beverages. So, we invite you to learn how to make another fermented beverage: cider. During this presentation we will first explain the general concept of cider and how this beverage…
Farm to Kettle Lessons from Generations of Malting Quality: How a Malt of Reputation Will Take Your Homebrew From “Good” to Great” | Presented by BSG Handcraft
Every homebrewer who will have their name announced as a medal-winner at this year’s National Homebrew Competition Awards Ceremony shares one thing in common – they understand the need to use world-class malt in their homebrew. Excellent homebrew comes from excellent ingredients. The best homebrewers understand that the difference between “good”…
Garage Talk with Ken Grossman | Presented by Sierra Nevada Brewing Company
Terence Sullivan and Byron Wetsch of Sierra Nevada Brewing Company will lead a discussion with Ken Grossman on his early days of homebrewing, homebrew shop ownership and transitioning into a brewery owner.
Göbekli Tepe and the Origins of Beer: An Examination of Anatolia and the Levant
Reaching back 12,000 years, this presentation examines the ancient site of Göbekli Tepe in Southeastern Turkey and explores some of the oldest known brewing remains.
Hard Seltzer, Easy Seltzer – Making high-quality hard seltzer at home!
High-quality hard seltzer is an easy and refreshing beverage to make at home. With a few tips and tricks, you can craft the hard seltzer of your dreams!
Healthy Hacks for Homebrewers
We don’t often talk about how to achieve a balance between our love of fermented beverages and our health. This presentation presents the knowledge, skills, and practices that helped one homebrewer go from XXL to medium and maintain it for over two years. Presenter Travis Hammond is eager to share…
It’s a Small World Afterall: The Global Opportunities and Challenges of the Homebrew Market
While the US homebrewing market continues to struggle, internationally this hobby continues to grow and is developing new craft brewery markets across the world. Join JoAnne Carilli-Stevenson from White Labs and a panel of international homebrew retailers as they discuss the opportunities and challenges being faced throughout the world.
Italian pilsners: Salute birra!
Brewing Italian pilsners, the hoppier cousin to German and Czech pilsners. Learn of the types of hops used, dry hopping techniques, and about the Adriatic coastal barley used to produce these floral and herbaceous lagers.
Lab On Tap: The Homebrewers Guide to Starting Lab Work | Presented by Imperial Organic Yeast
Logistics of Homebrewing with Cannabis
Many homebrewers have either talked about or actually brewed with cannabis. Before you start, or before your next cannabis brew, there are many things to keep in mind to ensure your experience aligns with Charlie’s famous motto: “Relax, Don’t Worry, Have a Homebrew.” In…
Oxidation: There’s More Than Meets the Eye
Oxidation has been a concern for brewers for a long time. Preserving beer freshness while bottles and kegs travel around the world is mission critical on a commercial scale. With the diffusion of NEIPAs, oxidation has become apparent even to the most skeptical homebrewer. But oxidation is not just about…
Planning For Profit in the Brewing Industry
You’ve got the craft down and now it’s time to start thinking about a business. But when you graduate from homebrewing, making good beer is only half the equation for a successful brewery; the other half is running a competent business. This presentation will get you acquainted with what that…
Raw Ale: Spicing Up Your Beer By Not Boiling
Brewing textbooks say your beer will be sour, your hops won't be bitter, and your beer will be full of protein if you don't boil, but only the last of these is actually true.
Running a Club in the New World: Ideas to Keep Your Members Engaged
The homebrewing spirit cannot be kept down, even by a global pandemic! This presentation will lay out ideas for keeping your homebrew club thriving in 2021 and beyond. Hear about ways that your club can focus on not only engaging your current members but also on recruiting new faces to…
Saison – the Myth, the Legend and What to Do About It.
We need to talk about stories and beers and there's no better beer story than Saison. Romantic visions abound with tales of farms with thirsty workers and the imagined rustic nature of any ale produced in such a venue. Let's look beyond the fairytales and break down the different threads…
Sensory Detectives
Become a detective of your own senses with Seattle Beer School. As sensory detectives, we follow the clues of memories to get to the bottom of what we’re actually experiencing: aroma as the key clue to recreating the scene. Our investigative techniques will help you unlock & expand…
Soluble Hop Compounds Tech Talk | Presented by Yakima Chief Hops & Brewers Best
How can I have more control over the aroma characteristics in my finished beer? Join the Yakima Chief Hops Central Region manager Steve Thompson and Tessa Schilaty, Sensory Research Coordinator, as they discusses recent research in beer soluble hop compounds, specifically flavors and aromas that survive into finished beer. In…
The Fermentation Kitchen
Beer is just one example in a variety of zymurgy. In this seminar, Gabe Thoth, author of The Fermentation Kitchen, explores different types of fermentation and homemade fermented foods.
The IBU Lie and Striving for More Accurate Predictions
The History of International Bitterness Units (IBU's). The development of formulations to calculate IBU's past to present, their limitations, what this means for the homebrewer and is it possible to truly predict the final IBU of a beer?
The Ins and Outs of All-In-Ones | Presented by Blichmann Engineering
Everything you want to know about all-in-one brewing systems from the founder of Blichmann Engineering and Anvil Brewing Equipment.
White Koji: A unique ingredient for quick sour beers
Koji mold is used to make a wide range of fermented products in Asia, including alcoholic beverages like sake. Koji produces amylase enzymes that break down starches in grains to produce fermentable sugars. White koji is a distinct variety that also produces acids; mainly citric acid but small amounts of…
You are NEVER Too Old to Start Your First Brewery (or all the things I learned 20 years after I thought I would never do this)
As a former fighter pilot, commercial pilot, Beerdrinker of the Year and BJCP Vice President, Phil has difficulty keeping a job. An avid homebrewer, Phil at several times over the past few decades had thought of starting a brewery, only to be overcome by events. When a good friend asked…
A Crash Course in Homebrew Mythology and Why it Matters
Denny and Drew take a look at common homebrew “knowledge” and sort out what’s true, what’s not, and everything in between.
Ask The Experts
No homebrewing topic is off limits in this interactive Q&A panel with homebrewing luminaries Brad Smith, Jamil Zainasheff, and John Palmer. Lamenting on lagers? Interested in isinglass? Curious about carbonation? Puzzled about Pediococcus? Overanalyzing alpha acids? Bring your toughest homebrewing or professional brewing riddles and see what advice these experts…
Brewing up a Non-Alcohol Beer
Non-alcohol beer has become an increasing trend in the beer market. Different techniques to remove alcohol exist with specialized equipment, but how can we achieve low alcohol through fermentation?
British Fungus: Brettanomyces in British Brewing
This talk examines the use of Brettanomyces in UK brewing, covers the styles in which it occurred historically, and discusses modern uses of this secondary conditioning yeast. Suggested beer pairing to follow along with: Any stock pale ale, Brewery Yard
Finings and Related Additions in Mead
Fining agents are most often thought of as being used for clarification, but they have many other purposes in mead. This presentation explores the various options available for fining and clarifying mead, including the bentonite, gelatin, casein, PVPP, chitosan, silicasol/kieselsol, Sparkalloid, and enzymes. We’ll also discuss using additions to address…
Food Fermentation Concepts for Homebrewers
In addition to brewing beer, fermentation more broadly is an essential aspect of how people everywhere make effective use of food resources. Fermentation can preserve food and make it more digestible, more nutritious, more delicious, and, in some applications, less toxic. Come learn how easy it is to ferment vegetables,…
Hop Topic! Making Sense of Terpens, Thiols, and Biotransformation in the Quest for Unique Hop Expression
Brewing modern, hop-forward beer styles requires us to look beyond alpha acids and focus on hop oils, their constituents, and how addition timing and fermentation processes affect hop aroma. Centered around the latest hops research, we will examine several families of hop compounds and their contributions to bitterness, flavor, and…
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