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edits
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→Seminars
Every year the [http://www.homebrewersassociation.org/ American Homebrewers Assocation] hosts [httphttps://www.ahaconferencehomebrewcon.org/ HomebrewCon (formerly the "National Homebrewers Conference")]. This is a list of seminars that were given at past conferences that involve sour/funk brewing.
All seminars are located on the AHA website, and require a membership to the American Homebrewers Association to access: httphttps://www.homebrewersassociation.org/how-to-brew/resources/conference-seminars/
==Seminars==
===2023===
* Brettanomyces: From Spoilage Organism to Rising Star! by Hugo Picard
* Exploring the Wild Side of Spontaneous Fermentation by Chris Leguizamon and Winslow Sawyer
* Fruit, Fruit, Fruit! A Practical Guide to Modern Fruit Brewing Techniques by Bret Kollmann Baker
* The Hunter of the Lost Beers: A Trip Back into Extinct Beer Styles of Germany and Its Surroundings by Jan Brücklmeier
===2022===
* Ancient Grains: Brewing Traditional African Beer at Home by Lucy Corne
* Blending Sour Beer for the Homebrewer by Aaron DeBoer, Matt Johnson
* Lambics and Flanders for Dummies: An Average Homebrewer’s Sour Beer Journey by Dr. Chris Meta
* Next Level Koji: Non-Traditional Koji Fermentation for Brewers by Matt Firetto
===2021===
* Brewing the Silk Road: Experimental Fermentations in Ancient Chinese Koji Beer and Mongolian Fermented Milk by Lucas Livingston
* Raw Ale: Spicing Up Your Beer By Not Boiling by Lars Marius Garshol
* Saison – the Myth, the Legend and What to Do About It. by Drew Beechum
* White Koji: A unique ingredient for quick sour beers by Todd Bellomy
===2020===
* British Fungus: Brettanomyces in British Brewing by Ron Pasttinson
* Méthode Traditionelle: Brewing in the Champagne Method by Annie Johnson (referring to the traditional Champagne method)
* Oven Beers: Historical Brewing Techniques by Lars Marius Garshol
* The Wonderful World of Kveik by Chris Saunders
===2019===
* Brewing Sour Beer at Home: Coolships, Wild Strains, and Commercial Sources by Dr. Douglas Gladue