Bear No Fruit: Making Novel Meads with Store-Bought Juice
Learn how to build a melomel recipe around a specific juice; Discuss how to source and choose juices; Step through a case study illustrating how juice can be used and adapted to a recipe.
Domo Arigato: The Adventure Guide to Sake Brewing
Start with a basic homebrewing sake recipe; Understand ingredient selection for sake brewing; Learn sake serving techniques
Next Level Koji: Non-Traditional Koji Fermentation for Brewers
Get to know the basic science behind koji, including how it works and why it's used in traditional fermented products; Learn how to make koji at home and how to use it to make your own custom ferments.
The First Five Millennia of British Mead: Making History in Your Mead
Learn processes to incorporate historical recipes into your modern mead making in ways that meet your individual goals and preferences.
Yeast Nutrition in Non-Malt Fermentations
Gain a solid understanding of the nutrients that yeast need for non-malt fermentations; Learn how to optimize yeast pitch rate and nutrient dose for different ABV targets;
All About Sulfites (and Sorbate too)
In this presentation I review and discuss the chemistry and the use of sulfites, explain how to determine when and how much sulfites to add, dispel some of the common myths surrounding the use of sulfites, identify best practices for making mead/cider/wine without the use of sulfites, and review the…
Brewing the Silk Road: Experimental Fermentations in Ancient Chinese Koji Beer and Mongolian Fermented Milk
Beer archaeologist Lucas Livingston leads a lively presentation exploring the history of brewing and drinking culture in China and Central Asia from the dawn of civilization through the heyday of the famed Silk Road.
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…
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!
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.
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…
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,…
Better Bochet
The deep copper color, vanilla aroma, and notes of caramel and burnt marshmallow of bochet have long been of interest to us. But, all too often, a bochet passed to us at a club meeting or sampled at Club Night managed to disappoint. The bochets we tasted lacked body, were…
Brewing Beer-Style Meads
Making beer-style mead involves more than just adding hops. This presentation covers everything that goes into making recipes that truly walk the fine line between these two amazing craft beverages.
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, and many more! In this sequel to Ferment THIS from…
Kimchi for the Homebrewer
Learn how to make kimchi at home. It’s easy and delicious! Kimchi can easily be customized to your personal preferences, too. Many of the principles involved with kimchi can also be applied to other fermented foods.
Kombucha: Ancient History, Current Impact, and Future Potential
Our panel of experts will explore the history of kombucha from its earliest documented existence to its evolution into a commercially significant product. We will explore the intriguing and complex microbiology that underlies this mixed fermentation and culminates in the physical development of the symbiotic culture of bacteria and yeast…
Mastering Cider: Tips for Making Better Cider from Master Cidermakers
Join this panel of experienced home cidermakers to have your burning questions about cider answered. Each panelist will offer in-depth tips on how to improve as a cidermaker. Come with an open mind and an inquisitive palate.
Mead from 70 to 1750 CE: Inspirations and Lessons from 2,000 Recipes on Ingredients, Methods, and Styles
Using a proprietary catalog of more than 2,000 recipes drawn from primary sources, this presentation gives an overview of ingredients, methods, and styles for historical meads from before 1750. The focus is on overall trends in meads and interesting outliers covering styles, strength, ingredients (from almost 300 identified herbs, spices,…
Mead Magic: Tips from Master Meadmakers
So, you want to make great mead, but you’re running into issues or need advice? Look no further! The master meadmakers are here to help. We’ll serve some mead and answer your questions to get your mead to the next level.
Beasts and Bugs: Using the Science of Kombucha in Brewing Beer
At the center of kombucha brewing is an evolved symbiotic culture of bacteria and yeast (SCOBY). Learn how the microbiology and chemistry of kombucha connects to beer brewing methods of the past and how understanding it can help you brew better beer. We’ll also cover basic kombucha brewing (so you…
Ferment THIS!
As brewers and meadmakers, we have many of the tools and techniques (like sanitizing) to ferment other foods and drinks. Naturally pickled foods, hot sauce, cheese, sauerkraut, kimchi, vinegar, kombucha, wine, and sourdough bread are all fermented products. We will discuss how to ferment these foods and drinks while avoiding…
Mastering Mead: Pro Tips on Making Better Mead
Join this panel of experienced professional and home meadmakers to have your burning questions about mead answered. Each panelist will offer in-depth tips on how to improve as a meadmaker. Come with an open mind and an inquisitive palate.
Bochet Mead: The Art and Science of Caramelizing Honey
Bochet has a long, if misunderstood history, but it’s becoming increasingly popular. Caramelizing honey lets meadmakers turn honey into wonderful “burnt mead.” This presentation covers mead basics and history, BJCP categorization, caramelizing methods, common mistakes, recipes, and tips for making your own. Bochets will be served with a Q&A to…
Exploring Fruit Ciders
This seminar offers an overview of the procedures and processes of adding additional fruit to hard cider. Topics include base cider selection, fruit pairing and preparation, yeast selection, nutrients, aeration, and more. From acidity and tannins to stabilizing and back sweetening, you’ll gain a comprehensive overview of what it takes…
Fermenting All of It! Filling the Table with Home Fermented Goodness
This presentation highlights the similarities and differences among fermented products like vinegar, kombucha, sauerkraut, and other fermented vegetables. We endeavor to fill a table with delicious home-fermented foods made without commercially isolated cultures. We want to inspire homebrewers to expand their fermentation horizons, try something outside of their comfort zones,…
From Harebrained Idea to Mead Medal Winner
There are multitudes of great recipe ideas out there if only you know where to look. A night out for dinner or a trip down the grocery store aisle could be the inspiration for your next award-winning mead. Learn where to find these ideas and how to bring them to…
Ice Cider
Ice cider is a delicious but uncommon cider style. This seminar reviews the history and origins of ice cider and discusses tips and techniques for making it at home. Learn about apple juice selection, the freezing process, fermentation, and post-fermentation adjustments to make your own ice cider.
Mastering Mead
Minnesota is home to seven of the last 12 AHA Meadmakers of the Year: Curt Stock (2005), Steve Fletty (2007 and 2016), Steve Piatz (2008), Thomas Eibner (2009 and 2012), and Matthew Weide (2014). Join a panel discussion with these award-winning meadmakers and learn about their signature meads. Meads from…
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