Fermentation: Practical Science and Techniques
This year, the MBAA Brewing Fundamentals track will focus on fermentation. In a pair of two-hour sessions on Thursday and Friday, learn everything you need to know about yeast and fermentation. Topics will include: an introduction to fermentation, yeast nutrition, yeast propagation, traditional and alternative fermentation techniques, fermentation and flavor, fermentation–physical plant, and yeast settling.
Fermentation: Practical Science and Techniques I
Thursday, October 8 • 3:45–5:30 p.m. • Grand 6–8
Tom Eplett, MillerCoors; Graham Stewart, GGStewart Associates; Dawn Maskel, International Centre of Brewing and Distilling, Heriot-Watt University; Alex Speers, International Centre of Brewing and Distilling, Heriot-Watt University
In this first of two Brewing Fundamentals sessions on Fermentation, industry experts will cover the following topics: “Introduction to Fermentation,” “What’s on the Menu? Fundamentals of Yeast Nutrition,” and “Yeast Settling—When the Party is Over!”
Fermentation: Practical Science and Techniques II
Friday, October 9 • 10:00 a.m.–12:00 p.m. • Grand 6–8
Travis Audet, AB InBev; Mark Sammartino, Master Brewers Association of the Americas; Ashton Lewis, Paul Mueller Company; Helmut Kuehnl, Esau & Hueber
In the second Brewing Fundamentals session on Fermentation, the panel of experts will cover the following topics: “Traditional and Alternative Fermentation Techniques,” “Fermentation and Flavor,” “Fermentation–Physical Plant,” and “Yeast Propagation.”
