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The resources in this section will help your brewery institute and maintain microbiology best practices, including how to identify and address an infection when it happens.
This seminar addresses concerns about bacterial survival in low- or non-alcohol and low-hopped beers during pasteurization. Learn about the basics of microbial death through heating and the impact of pasteurization on beers, including those with reduced alcohol and hops.Read More
Learn to establish a quality program and lab for your brewery. Discover how to start, budget, and prioritize quality control points using existing space and equipment. Explore lab testing, cell counting, data interpretation, and troubleshooting bad quality. Leave with an elementary program plan to enhance processes and beer quality immediately.Read More
Not all PCR platforms are equal, and there's a risk of overlooking contaminants not targeted by traditional primers. In this seminar, John Giarratano and Nicole Balistreri discuss PCR pitfalls and alternatives like plating to enhance detection accuracy.Read More
This seminar emphasizes the importance of understanding yeast health beyond traditional metrics. It explores leveraging sensory data to assess yeast well-being, identifying off-flavors associated with fermentation issues, their causes, and how to optimize recipe design for yeast health.Read More
This webinar delves into the science behind yeast propagation and explores best practices for optimizing yeast performance in your brewery.Read More
Hear brief presentations from researchers doing work relevant to the craft beer industry, including work funded by BA research grants.Read More
This CBC 2022 seminar includes sessions on "Yeast Cell Counting and Viability" and "Basic Microbiology on a Budget."Read More
This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. Microbiology is an essential tool for all brewers. In fact, we are all microbiologists when working …Read More
Brewing both traditional Saccharomyces-driven (aka clean) beer and wild, mixed culture, or spontaneous (aka sour) beer in the same facility can be a daunting task. We’ve all heard the stories of rampant cross-contamination or unintentional sours at other breweries. We’ve …Read More
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