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!
Learn how to bridge the gap between home brewers and craft breweries! In this seminar, John LaPolla and Douglas Amport, owners of Bitter & Esters home brew shop in Brooklyn N.Y., will show you how to foster your home brew community with events and demonstrations. A strong craft beer community …More
The cider revolution is coming and we’re bringing yeast to the forefront. For years, yeast has been ignored in home cider making. Find out about old and new strains, including some wild strains like Candida sp., used in cider making and fermentation techniques to take your ciders to the next …More
Contemporary Experiments in Ancient Brewing is a study on ancient brewing techniques in ceramic vessels. Steve Hulbert, Baltibrew member and Baltimore Clayworks trustee, and Ben Freund, resident artist at Baltimore Clayworks, have been brewing beer in handmade ceramic vessels since early 2015. The experiments have spanned many phases of the …More
Florida has seen a renaissance of brewing and beer styles over the past 10 years, though the surprisingly rich history of Prohibition-era lagers has faded away. This seminar is focused on the tradition of brewing in Miami, from business and advertising to process and ingredients. Craft lagers are making a …More
Want to eliminate the dreaded “homebrewed” taste from your brews? Learn from a multi-award winning homebrewer how to fine tune and creatively modify your beers, meads and ciders. This seminar will focus on transforming your brewday by giving you the tools you need in the form of easy and often …More
There are some very interesting benefits to rolling your own temperature control board/logic for your kegerator. Matthew will discuss some of the benefits and pitfalls, and demonstrate a modular design he created using off the shelf parts/boards. This talk touches on sensors, microcontrollers and relays, with some discussion of the …More
Experimenting with alternative (non-oak) wood species is easier than you might think. Exotic lumber retailers are prevalent throughout the United States, and with a few tools and techniques, you can safely pioneer the use of a new wood species in beer. This seminar explores these techniques and includes a live …More
In September 2014, Kyle decided to start repeatedly brewing saison in an attempt to dial in a recipe and refine his fermentation process. The seemingly harmless exercise quickly turned into a year-long (and ongoing) exploration of these wonderful beers. This presentation will demonstrate how repeatedly brewing one recipe or style …More
Mike “Tasty” McDole describes shortening the fermentation and maturation time for cold fermented beers. By increasing the fermentation temperature during primary fermentation, “lager” beers can be produced in times more commonly associated with ales.
Take pairing your home-brew to the next level. This seminar will cover the how and the why food interacts with beer and what ingredients can best do both in the beer and the food to the pairing. From pairing your own homebrew for a dinner at home to dining out …More
It has been 20 years since Tom first made the video Frankenbrew: How to Build A Brewery For Under $20,000. Is it still possible in 2016 to put together a commercial brewing system for less than $20,000? Tom took the challenge; come learn what he found out.
Mead isn’t just for renaissance festivals anymore! From low alcohol “session” meads to barrel-aged meads, sour meads and beyond, the diversity of mead styles has as many possibilities to explore as beer. Join Eric as he explores some recent trends in commercial mead styles, shares intelligence on current mead-making techniques …More
Hot gas stripping is an experiment to determine if hot air or gas stripping can remove volatile esters and sulfuric compounds in hot wort and increase hop utilization, with the goal of improving final quality and the economic scale of the finished beer through enhanced processing techniques. Our aim is …More
Tips and lessons learned from the homebrewer-to-professional transition. In short: what to do and what to watch out for.
Rob and Lisa’s presentation will cover the journey the couple took to opening their own brewery, from making the decision to become entrepreneurs back in 2011 to finally seeing their brewery become a reality four years later. Rob and Lisa hope to inspire and instill confidence to homebrewers looking to …More
Most homebrew clubs experience growing pains: there comes a time when meeting in your own kitchens to share homebrew and chat goes by the wayside. Those pains and pitfalls can be avoided or eased, though. This seminar will provide information about finding meeting locations, growing your membership without overwhelming your …More
Have you ever wanted to brew that 24 Plato Imperial Stout? Have you thought of making a 1.120 O.G. Quad but didn’t know where to start? We’ll talk about ingredients, process, and fermentation to help you make high gravity beers with precision, repeatability, and, most importantly, quality.
A history of Baltimore breweries from 1748 to the present day, given by Rob Kasper, author of Baltimore Beer: A Satisfying History of Charm City Brewing.
Homebrewers are a naturally curious and industrious lot: we love to experiment and expand horizons in pursuit of the perfect pint. Leading the charge on the homebrew frontier are bloggers, folks who document their adventures so that everyone can learn from their efforts. Derek Springer, Marshall Schott, Ed Coffey and …More
American homebrewers form the foundation of America’s craft brewing journey. Join Charlie as he revisits American homebrewing milestones, highlighting several of the early pioneers, explorers, clubs, contributors and beer industry friends of homebrewers who helped turned the tide of American brewing. This visual presentation will be sourced from more than …More
Conventional brewing wisdom was that hoppy beers shouldn’t be sour and sour beers shouldn’t be hoppy. Luckily, innovative brewers have discovered that hops’ citrusy, tropical and spicy aromatics meld beautifully with acidity. But what is the best process: mixed-fermentation with dry hops, kettle soured with a hop-stand, maybe 100 percent …More
Saccharomyces eubayanus was discoved just five years ago in the rugged mountains of Patagonia, the vast Tibetan Plateau and Wisconsin. Responsible for creating modern day lager yeast via hybridization with ale yeast, S. eubayanus has the potential of being a novel brewing yeast. However, since its discovery in 2011, little …More
This seminar will describe how cold steeping techniques can be used to create truly innovative beer that is maltier, more colorful and cleaner than previously thought possible. The process is simple and the flavors created are exciting. Attendees will leave this seminar with a new perspective on how dynamic an …More
An in-depth look at how specialty malts can be used to influence beer foam stability and color.
Denny and Drew take a look at the different personality types that infuse our hobby and hone in on the practices used by All-Star Homebrewers of each type. How many homebrew seminars can you think of that name check Carl Jung, Federal law and the intimate brewing answers of a …More
When starting a brewery, it is essential to make great product—but that’s not sufficient in and of itself. In order to stand out from an increasingly crowded field, you must be able to craft and then tell a compelling, differentiated story of your brand and your beers. In this session, …More
The Three Rivers Underground Homebrewers (TRUB) started Brewing Up A Cure in 2005 as a small, friends and family-oriented tasting event. The goal was to raise money and awareness for a charity while promoting homebrewing. Come learn how Brewing Up A Cure has grown from humble beginnings to a premier …More
The Research and Education Fund (REF) is a great resource for the experimenting homebrewer. Learn how to best design, propose and execute an experiment in order to successfully fund and publish your work. We will discuss the REF process by walking through all steps of an unpublished experiment that examines …More
Oxidation causes more than just cardboard flavors. Learn how oxidation affects all parts of the brewing process, including malt and hops, and causes a variety of off flavors. Come away with tips and tricks to avoid oxygen in your processes.
In this discussion we will focus on the practical and social aspects of developing a successful sours program within your homebrew club and techniques that can be used to ensure the production of high quality sour beers. Areas of focus will include communal brewing, scaling yeast and bacteria, fermentation, blending, …More