13,585
edits
Changes
no edit summary
==Seminars==
===2019===
* Brewing Sour Beer at Home: Coolships, Wild Strains, and Commercial Sources by Dr. Douglas Gladue
* Flavor Impacts of Brett Fermentation under Pressure by Jonah Greenbaum-Shinder & Chris Saunders of Escarpment Labs
* How to Facilitate a Club Barrel-Aging Program and Produce Quality Beer by Aaron De Boer & Matt Johnson
* Improving the Quality of Your Sour Beer through Blending by Chris Rabeau
* Physiology of Alternative Yeasts and Bacteria: How to Use Unique Organisms to Emphasize Flavors in Beer by Dr. Matthew Humbard
* Saccharomyces cerevisiae var. diastaticus: The Story of a Contaminant Yeast That Shook the Brewing World by Seth Clearwater & Katelyn Roberts
* Yeast Harvesting, Banking, and Quality Control by Eric Lowe
===2018===
* Aging Beer in a Barrel or Wood Alternatives from Stouts to Sours by Dr. Douglas Gladue
* Beasts and Bugs: Using the Science of Kombucha in Brewing Beer by James Czar
* Biggest Mistakes in Sour Beer Making by Jay Goodwin
* Bringing a Brewery Quality Control Lab into Your Home by Dr. Kevin McCabe([https://drive.google.com/drive/folders/1IsB_deiFyJfwKbHiKFf5-YCWwEufHQk1 free presentation material here)]
* Imbibing in Ancient Iberia: Celtic to Flemish Brewing and Beyond by Travis Rupp
* Kettle Souring: Four Brewers’ Different Approaches by Adam Rabbings, Ben Edmunds, Ben Love, Sean Burke (editor's note: in our opinion, some information in this talk is superseded by the [[Wort_Souring|information on this wiki]].)* Sour Power! A Pro Brewer Spontaneous Fermentation Roundtable by Averie Swanson, Dave Logsdon, James Howat, Jeff Mello, and Trevor Rogers.* The "Sour" in Sour Beers: Microbiology Sensory Perception and Styles by Robert Hall.* Wild Beer Curling: Course Correcting and Guiding Your Beer to Success by Shilpi Halemane.* Yeast Genome Changes During Serial Repitching by Maitreya Dunham.
===2017===