Homebrew Con Seminars
Homebrew Con is an annual event hosted by the American Homebrewers Association (AHA). The conference includes dozens of seminars on beer, mead, and cider. Join the AHA to gain access to Homebrew Con seminars dating back to 2012. You won’t find a resource like this anywhere else!
2013 National Homebrewers Conference keynote
We present a simple approach to monitor beer and other alcoholic fermentations continuously and non-invasively using carbon dioxide evolution. CO2 evolution rates are used to estimate alcohol production and extract consumption in a continuous manner with simple and relatively inexpensive instrumentation (Fermentation Automation Technology, FermAT). The technique can be used …More
Did you know that wood has been used as a flavoring in modern beer since the 1700s? Yet most of us mistakenly believe that wood was historically used in the brewing process for form and function only—not flavor or aroma. Did you know that there are an estimated 100,000 species …More
Stone Brewing Co. notes that Stone Enjoy By is brewed not to last, loaded with hops at the back end—using a technique some call “hop bursting”—and heavily dry hopped. It’s full of hop aroma that is destined to fade, which is why Stone puts the enjoy by date in big …More
This talk offers a structured approach to beer recipe design, starting with a target style and walking through research, selection of ingredients and application of brewing techniques to create a great beer recipe. We’ll review examples of recipe design as well as cover some of the newer techniques brewers are …More
What were our founding fathers drinking? Learn about the beers and brewing methods of the 18th century. Join food and beer historian Frank Clark of Colonial Williamsburg for a fascinating look back at old beer styles and some of the pleasures and pitfalls of trying to recreate historic beers.
Larry Horwitz covers carbohydrate structre, enzymes, hydrolysis and protein in this presentation.
As brewers, we understand that malt provides the base and backbone of beer flavor and fermentability. Because we have a lot of options when it comes to malt, understanding how they are produced can influence what we choose to use. This talk will explore influencing factors such as barley selection …More
Join author Gordon Strong as he discusses how to apply favorite reader tips from Brewing Better Beer. Understand the decisions and reasoning used to create two new all-grain recipes. Learn the approach, not just the recipes, as you see how your target beer preferences impact the decisions you make throughout …More
This talk will cover basic brewing and water chemistry. Much of the chemical knowledge needed to understand how water affects brewing can often be daunting. However, words like pH, hardness, alkalinity, temporary hardness and residual alkalinity can be simplified once brewers understand the dual concepts of pH and buffers and …More
Few brewers use electric heat to boil—and frequently transition to propane when the opportunity arises —and many are missing out on the benefits of electric induction elements, either as a primary or secondary source of boil heat. Induction is cost-effective, efficient and safer than traditional electric elements or propane/LNG jet …More
Build your own walk-in cooler and do it on the cheap. This talk will outline how I built a 10’x4’x6′ space for approximately $150, via Craigslist and eBay. While it won’t be easy to repeat this cost, it can be done. Styrofoam makes up the majority of the supplies needed …More
We are in the midst of a revolution in cidermaking and many homebrewers are still not aware how easy it can be to make outstanding ciders with inexpensive, easy to acquire ingredients. This talk will discuss proven methods for making excellent fruit and specialty ciders from commonly available ingredients, using …More
The freedom-seeking settlers were influenced by their dependency on fermented beverages, a necessary alternative to the tainted water supplies in England. They brought with them a great appreciation for alcoholic beverages, a perspective derived from a long brewing tradition founded in folk wisdom, herbal pharmacopoeia and lore, political leadership and …More
These days it seems a new brewery is opening every day. Well, actually, that’s true—a new brewery is opening pretty much every day, and sometimes more than one. With this proliferation of new breweries attempting to sell their beer in an already crowded market, questions are being asked in all …More
In a follow-up to last year’s presentation on brewing historical IPAs, this year’s presentation focuses on current craft brewing techniques to brew other great IPAs. We will discuss hop varieties, hop products, alternative hopping schedules, and methods to maximize hop flavor in beer. We’ll also review IPA style variations, such …More
Not everyone has the time or space for traditional homebrewing techniques, at least not all of the time. And even if you do, perhaps you’re seeking something new and different to brew. This seminar will include practices that can cut down on the time and space required to brew. We’ll …More
Have you ever wanted to track and control what is going on in the cellar while you’re away? We will discuss a couple of options available to you. We will review the simple solutions as well as how to achieve full mastery of your cellar temperature control.
Celiac disease affects roughly one percent of the U.S. population. Many of us know people who have this disease and are denied the basic joys of barley and wheat-based foods, including beer. Commercial constraints can hinder good gluten free beer being brought to market. The U.S. beer industry is again …More
Dick Cantwell is joined by professionals from multiple corners of the brewing world in this seminar focused on enlightening those homebrewers interested in turning their hobby into a career. Industry experts will be on hand to provide insights covering topics from sourcing ingredients and formulating hop contracts to acquiring equipment …More
The range and variety of beer styles from around the world were in large part the products of the local water they were brewed with. The local water chemistry made some styles more suitable for brewing or the water enhanced beer flavor. Unfortunately, some brewers make the mistake of trying …More
The goal of this seminar is to demystify hop growing and give participants the knowledge and confidence to grow their own. While there is a lot of information online about growing hops, it is scattered. The seminar will offer one-stop-shopping for anyone contemplating growing hops. This talk is suitable for …More
Two brews go mano a mano in this tasting, competing for your vote. In the ring: a hoppy ale and a malt-focused brew. On the plate: five artisan cheeses. Guided by Cheese & Beer author Janet Fletcher, you’ll learn to identify the cheese styles that respond better to hoppy beers …More
There is a lot of good homebrewing talent out there, but more often than not, those organizing events have difficulty tapping into it. This session aims to empower club leaders, elected or otherwise, with tools to make their events successful. We’ll talk about classic pitfalls, the fear of failing in …More
Mead fermentation can be unpredictable, especially with unusual ingredients. At the end of primary fermentation you may be left with a problematic beverage. Learn techniques you can employ to deal with those issues and transform a lifeless mead into something enjoyable.
An engaging discussion on mastering the mead making process, from the perspective of a homebrewer gone professional. Learn how Michael Fairbrother formulates new recipes and refines the basic elements, and what’s involved to make great mead time and time again. This presentation will include a sampling of several of meads …More
Join Berniece Van Der Berg of Moonlight Meadery for an overview of mead and chocolate pairings—samples included. Learn about taste perception, flavor hooks, and why mead works so well with a wide range of chocolates.
This presentation aims to help homebrewers create unique, complex and enjoyable beers using a house culture—a cocktail of non-traditional yeasts and bacteria from any number of sources. Several methods of creating and maintaining house cultures will be discussed and compared, each of which has been developed to make brewing with …More
Craft malting is emerging as an industry that directly supports craft brewers and homebrewers. Andrea and Christian Stanley from Valley Malt discuss what motivated them to start a malt house in Massachusetts and share their equipment and process. Many homebrewers possess an inherent DIY attitude toward their craft. Andrea will …More
This seminar will address several topics of interest for advanced homebrewers, nano brewers and those pondering going pro at the nanobrewery level. In August 2012, the partners who own and operate Market Garden Brewery in Cleveland opened a new concept called Nano Brew Cleveland—a 24 tap beer bar and brewpub …More