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→Seminars
Every year the [http://www.homebrewersassociation.org/ American Homebrewers Assocation] hosts the [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
* 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===
* Achieving the Flavor Profile You Want from the Microorganisms in Your Homebrew by Dr. Douglas Gladue
* Against the Grain: Wood Aging and Barrel Alternatives by Matthew Del Fiacco
* Becoming a Better Beer Judge Amanda Burkemper (contains a section on mixed fermentation beers)
* Beer Blending Tips and Techniques by Aaron Hyde
* Brewing Berliner Weisse: Moving Beyond Kettle Souring by Jace Marti
* Embrace Your Inner Nerd: Simple Steps to Setting up a Home Lab by Zachary Taggart
* Fermenting All of It! Filling the Table with Home Fermented Goodness by John Wilson, Brian Wolf
* Lagers to Lambic: Hard Stuff the Easy Way by Derek Springer, Brian Hall
* Use of Dry Yeast for Fermentation and Bottle Conditioning by Jennifer Helber
* Using Trees in Unsual Ways to Create Unique Flavor Profiles by Marika Josephson, Aaron Kleidon
===2016===
* A Timeline for Sour Beer: How to get the Flavors you Want, When you Want Them by Brian Hall