Workshops
Topic: Brewing Tips
pH vs. TA in Sour Beers
pH might not be the most effective method for measuring the perceived sourness when brewing beer. Due to various acid strengths and the buffering capacity of different worts, titratable acidity (TA) is the
Low and No-Alcohol Beer Production for Nano Breweries
A renewed interest in No-Alcohol (NA) beers as well as an overwhelming demand for more low-alcohol style choices has resulted in more and more craft breweries rolling out their own non-alcoholic beers.
Keys to a Successful Small-Scale Barrel-Aging Program
Learn the keys to running a small-scale barrel-aging program at your brewery from sourcing barrels to space saving ideas to tracking the progress of each beer. Michael Tonsmeire not only specializes in
Sour Beer Techniques Workshop
Learn European as well as newer American methods to produce sour and funky beers from Michael Tonsmeire, who literally wrote the book on the subject with American Sour Beers. Michael will demonstrate
Hard Seltzer Production for Nanos
The demand for hard seltzer continues and you are losing potential sales to customers if you don’t have a clear, bubbly offering on your menu board. But making good hard seltzer at
Hazy Brewing Case Studies
The hazy category continues to evolve and grow as craft brewers from all sized breweries put their own spin on the craze for haze. Grant Lawrence and Tyler Schoales talk with different
