Regardless of skill level, there can be difficulties with achieving the ideal brew. What is the issue at hand? Is there an undesirable off flavor? Not enough fermentable sugars? Is the mouthfeel off? What about the clarity? Turns out there is an enzyme for almost every problem that may arise in brewing, including sustainability, so swipe right on learning additional methods for achieving medal-winning beers!
- Review the variety of enzyme categories and what they break down
- Understand enzymes in malt
- Explain the stages in brewing and which enzymes to add when
- Learn where enzymes come from
- Explore the impact of enzymes on gluten
- Discover the impact of enzymes on sustainability
About the Speaker
Emily Wang is the Laboratory Overlord and founder of Fermly, an independent third-party testing lab in Denver, Colo. An Alcohol and Tobacco Tax and Trade Bureau (TTB)-certified brewing chemist and educator, she has spoken on a variety of subjects including sensory, quality panels, hop creep, dissolved oxygen, and more. She has presented at multiple brewing summits with spotlight seminars at the Master Brewers Association of the Americas and Pink Boots Society conferences. Emily has committed herself not just to quality beer, but to a quality community as well with volunteer work in multiple organizations.