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==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