Beer Recipes from the Inside Out

Randy Mosher offers insights and practical tools for recipe formulation based on his long experience in homebrewing and more recently as a team member at two award-winning breweries. Each category of ingredient, especially malt and hops, has its own unique chemistry and vocabulary, and it is essential for brewers to have this information in mind during recipe formulation. This seminar will introduce new thinking about malts and hops from a flavor standpoint. Randy will outline tools and frameworks that give brewers specific goals and techniques for organizing a recipe, as well as a simple, effective method for rapid prototyping that can help analyze flavors and make decisions about a beer before it is actually brewed.

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