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!
Drew Beechum and Denny Conn discuss concepts from their upcoming book, Experimental Homebrewing. They’ll cover why you should experiment and how to set up and evaluate your experiments, as well as give tips on equipment, recipes and ingredients for fruitful experimentation.
Have you ever considered sourcing your malt, hops or even yeast locally? Join Michigan homebrewer Nick Rodammer, hop grower Brian Tennis and malt producer Erik May as they discuss the emerging trend of sourcing locally grown and produced brewing ingredients.
Adam Mills, head brewer at Cranker’s Brewery in Big Rapids, Mich. will discuss the transition from homebrewing to brewing on a professional scale. He will address recipe scale-up, yeast handling and hopping rates with a special focus on whirlpool and dry hopping. Adam will pour samples of his Professor IPA.
Mitch Steele, brewmaster of Stone Brewing Co., covers a range of traditional and unconventional techniques in this seminar focused on the use of spice and herbs in beer. Starting with a brief review of historical uses, Mitch will then dive into the use of traditional spices in today’s craft beers. …More
Homebrew competitions involve more than just collecting and judging entries and handing out medals. To be successful, they require some vision and strong planning ahead of the judging date. From the entrant’s perspective, there are multiple competitions to choose from. They are a great way to gain feedback and tips …More
The American Society of Brewing Chemists coordinated a collaborative test with 12 breweries on a method to check the coarseness of milling with sieves. This method can also be useful to homebrewers, because a correct mill setting greatly impacts the efficiency of extracting fermentable sugars. We will discuss the method, …More
How were brewing strains chosen to make beer? Douglas will provide Information every homebrewer can use to ensure their beer is properly fermented and does not contain off flavors associated with bad fermentation. We’ll discuss picking proper yeast strains, reusing yeast for multiple batches and storing cultures for future use, …More
Twenty years ago, a genuinely new kind of apple cider appeared in Quebec: cidre de glace, or ice cider. Made from frozen apples or juice, ice cider is a wine-strength, sweet drink that showcases the true character of apples. Learn about the brief history of ice cider, commercial production and …More
Cloudy beer got you down? Brad Smith, author and podcast host, presents the causes and solutions for this problem. We’ll discuss the many potential contributors to cloudiness in beer including proteins, polyphenols, tannins and yeast. Brad will also explain the full range of products and techniques to improve clarity and …More
It starts with a recipe and a dream of an award-winning homebrew; it ends with a trip to the emergency room and your spouse selling off all of your brewing equipment. Join Sean Wolfe, homebrewer and senior safety analyst for Lockheed Martin, as we work though some common safety concerns …More
When Brother Antoine was in charge of brewing at Rochefort, he said: “Two of the pale malts, two of the sugars, two hop varieties, two yeast strains . . . two of this and two of that . . . we like to keep it simple.” That approach produces amazingly …More
2014 National Homebrewers Conference Keynote
How does Founders continue to invent new and exciting beers? Jeremy Kosmicki will discuss recipe formulation, unique ingredients and processes, and how the brewery pushes the boundaries of their beer while still maintaining a delicious balance of flavors.
There are several advantages to brewing smaller batches. This seminar will take a look at the reasons to go small, the equipment needed for smaller brews, sample recipes that have been proven on the small scale, and how to scale up (or down) recipes once they are successful.
This seminar will present an overview of brewing lager styles, from light and crisp to dark and heavy. It will take professional lager brewing practices and translate them into practical methods for the average homebrewer. Lagers, more than any other beer style, require the brewer to pay attention to the …More
Are you on the fence about making the jump to all-grain brewing? Come get the push you’ve always wanted as Scott explains the basic knowledge, costs, time requirements and techniques needed to brew your first all-grain batch.
Berniece Van Der Berg of Moonlight Meadery reflects on the history of mead, the ancestor of fermented beverages, as well as modern mead-making practices. Berniece will discuss honey, plus a variety of current professional practices and innovations.
The seminar will explore various ways of making hard cider, from simple processes to the more complex, and will dive into how procedures, ingredient selection, creativity, time and patience will prove that you have control over the final outcome. The sky is the limit when it comes to making great …More
Brewing a balanced beer with no boil hops—is it possible? As part of the AHA’s Research & Education Fund, a unique method of using hops in the brewing process was utilized to add clean bitterness to beer. Matthew Brown will describe the history of the idea and how the beer …More
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