In this lecture you will learn everything you need to know to create your own catalogue of “Extreme Beers” along with Ricardo “Semilla” Aftyka, Brewmaster at the multi award-winning Argentinian brewery Juguetes Perdidos and author of the book “Pasión por la cerveza” (“Passion for Beer”) published in 2018. Semilla´s lecture will include: barrel program, blending, mixed fermentation, “high gravity” beer management, and advanced hopping techniques to obtain maximum flavor and aroma in your hopped beers.
In this talk “Carrer in the Brewing Market”, Bia Amorin, Beer Sommelier and owner of “Por Obséquio” Gastronomic Consulting, and “Farofa Magazine”, with more than 18 years in the Gastronomy area, will explore where the Brazilian Beer Market are today, and all the different employment possibilities that the Craft Beer Market offers today in Brazil, and also she will make a projection about what happens in the rest of South America. Bia in her Talk will consider all the chain from Production to Service, and she will share with us her experiences considering; Success Stories, Salary Examples, and generals Beer Industry Market Numbers.
In most parts of the world a substantial and stable foam is critical for a customer to accept the brew. The achievement of this requirement means that the foam must be produced, must survive, must have a pleasing textural appearance and must cling to (or lace) the glass. In this presentation, the “Pope of Foam” will discuss all of these aspects, explaining the relevance of gas composition, proteins, bitter acids, metal ions and other molecules as foam promoters. He will draw attention to alcohol, lipids and detergents as head inhibitors. He will explain the practicalities of how to ensure excellence in the appearance of the head on beer and how to troubleshoot problems. The relevance of raw material election and process stages in malting and brewing will be highlighted. The presentation will also cover instrumental and other approaches to quantifying foam.
Our planet is fast running out of resources and we are creating conditions which will seriously impact our way of life and our future existence, certainly at the standard of living that we currently enjoy. It is therefore essential that individuals and businesses take responsibility for the resources they consume and the waste that they produce. In general, as Brewers we are better than many industries, our brewing materails are renewable and most of our by-products can be either added back into the food chain or are readily biodegradable. However, that does not mean we have no responsibilities as we still consume non renewable resources and we have to work hard to reduce our environmental footprint. In this lecture we will use examples to look at ways we can reduce our dependance on non renewable resources and ways we can reduce or recycle our materials within our brewing process. This makes sense because not only do we become better stewards of our plannet, but it saves considerable costs. Taking care of the environment makes a direct contribution to our profit as well as engaging with our customers as a socially responsible manufacturer.
Relating beer culture and brewing industry Czech Republic is a specific country. It is a small region in central Europe with quite low population but the highest beer consumption per capita in the world. Nowadays there are over 400 craft breweries and more than 50 industrial breweries and the number is still growing very fast. Beer is an important traditional part of Czech national culture. From 19th century a great emphasis is on brewing education, hops and barley cultivation, beer production, distribution and serving quality. Till nowadays the share of on-trade is almost 40 % and there is a trend to support the pub culture. Concerning this the price of beer in Czech Republic is one of the lowest in the world and the techniques of perfect beer tapping are discussed a lot. Czech beer market is very conservative and because of the political situation in modern history there was almost only one beer type produced at the end of 20th century – Pilsner, the pale lager. Pilsner, the worldwide most spread beer style, originates from Czech region like Pale Ale originates from England. Due to the circumstances the technology of Czech Pilsner lager production was developed in isolated conditions with very limited possibilities and this specificity of Czech beer is now required by local customers and appreciated abroad.
Scientist Dr. Amanda Reitenbach shows how the analysis and sensory management can be applied in quality control for micro breweries. In the lecture the researcher will present a new methodology developed in his research with simple tests without many costs involved with application in the reality of the micro breweries being able to be applied as Quality control, development of new products, standardization of beers and sensorial trainings.
Malt, from whatever cereal but primarily barley or wheat, is at the heart of all great beers. The flavor, color, clarity, stability, foam and nutritional qualities of beer are hugely impacted by the quality of the malt. In an era when many brewers look to ever-increasing quantities of hops, diverse microflora, wood and strange additions to create diversity in their beers, I make a plea for brewers to look long and hard at the rich opportunities that the great range of malts offer.
Gordon Strong, the only three-time winner of the coveted Ninkasi Award and the author of Brewing Better Beer and Modern Homebrew Recipes will take an advanced look at recipe design, comparing homebrew and professional recipes, discussing the creative process, and how to take recipes from concept to reality. Practical examples will be given using examples from the 2015 BJCP Style Guidelines, as well as newly emerging styles.
Dr. Kristen England, a GABF and Grand Master V beer judge, author and COO/Head Brewer for Bent Brewstillery, will be here doling out hoppy wisdom to make all your beers sing! Using beer styles, we'll talk about the ins, outs, ups and downs of how to get the very most out of all your hop additions across the depth and breadth of styles. A intense, instant use, plug and play, deep-dive of wonderful nuggets of hop savvy condensed for your pleasure.
Beer yeast in contact with wort is the responsible for transforming it into a complex mix of aromas and flavors derived from its metabolism. Conceptual analysis of yeast metabolism and its relationship with the aromas found in the final beer product. Influence of different variables in the production of aromas during fermentation. Unwanted aromas, its origin and prevention. Feeding yeast and its importance in reaching an adequate aromatic profile. Modification of the variables to generate adequate stylistic profiles.
Things change quickly in the craft beer world - one minute it's west coast IPAs, the next it's turbid hazy beers, then brut IPA, then fruited lactose kettle sours. It can be difficult and exhausting to keep up, and it's not always smart to jump on every bandwagon. In this talk we will review the state of play in the industry as of mid-2019; dig into a few trendy styles from a recipe and technical standpoint; take a stab at what's next; and talk through how one brewer decides to lead, follow, or just avoid new trends in beer.
It’s hard to find a detailed description of beers produced in Chile in the past. Moreover, know the intensity of its bitterness, alcoholic grading or presence of descriptors such as brett or lactic acidity, compared to what is today considered conventional. At most you could find some list of generic ingredients used. Recreating historical beers (e.g. Randy Mosher), rather, consists of interpreting commentaries in historical reviews, knowing the technology available at the time (malting, drying, baking), the kind of fermenter, temperature control, knowledge on microbiology, water availability, closeness to ports, availability of imported ingredients, local market and world trends. This lecture will describe the recreation of a Historical Porter from early 1900, a Pale Ale from Panulcillo from the second half of the 19th century, among other historical Chilean beers.