Beer Brewing and Malting 101

Event Information
3 Days
Left To Register
Product Format
Live Webinar
Conference Date
Add to my calendar   Thu, Apr 27, 2017
Aired Time
12:30 pm ET | 11:30 pm CT | 10:30 am MT | 09:30 am PT
Length
60 minutes
Product Description

Understand the Biochemistry of Beer Brewing and the Regulations Affecting the Industry

 

Brewing beer is as old as civilization and can be traced back some 15000 years. Beer production has evolved over the centuries, although the basic process has remained the same for over 500 years. Although the science of brewing is relatively well understood, the act of brewing remains an art.

This session with expert speakers Keith Warriner and Azadeh Namvar, will provide a broad overview of brewing and malting. You will understand how the industry is structured, and the rise of the craft-brewer, as well as the history of beer brewing.

This session aims to provide a detailed description of the malting and brewing process and the importance of water and malt type will be explored in the brewing of different beers. You will explore the factors that impact the brewing process as well as monitoring procedures employed from beginning to the end of the fermentation process. Additionally, you will get an outline of the biochemistry of brewing and how fermentation conditions can alter the branches of metabolism. Lastly, you will gain the tools necessary to understand the root cause of defects and how these can be minimized in beer, with an overview on sensory analysis of beer.

Session Highlights:

  • History of brewing
  • The industry’s structure and emergence of craft-brewers
  • Regulations impacting the brewing industry
  • Chemistry of malting and different categories of malt
  • Description of the different unit operations in the brewing process
  • How water composition contributes to beer sensory quality
  • Methods used to monitor the fermentation process
  • Downstream processing of beer
  • Biochemistry of the brewing process and importance of intrinsic/extrinsic factors
  • Sensory evaluation of beer

Who should attend?

  • Craft Brewers
  • Educators
  • Quality Managers
  • Sensory Scientists

Ask a question at the Q&A session following the live event and get advice unique to your situation, directly from our expert speaker.

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About Our Speaker

Dr. Keith Warriner And Dr. Azadeh Namvar

Dr. Keith Warriner is currently a Professor within the Department of Food Science at University of Guelph, Canada. Dr. Warriner received his BSc in Food Science from the University of Nottingham, UK and PhD in Microbial Physiology from the University College of Wales Aberystwyth, UK. He later went on to work on biosensors within the University of Manchester, UK and subsequently returned to the University of Nottingham to become...   More Info
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