Bootcamps are FREE with full conference registration.
Limited capacity—register early!
Monday, April 8 | 11:30 am – 2:30 pm
The Brewers Association Safety Bootcamp is designed for brewers, cellar workers, packagers, managers and owners. This bootcamp is focused on identifying and reducing hazards in the brewery. A hand-picked team of six brewing industry safety instructors will inform and entertain while they cover such vital topics as hazard assessment, working surfaces and elevated working; electrical, mechanical, and noise hazards; material handling, chemical safety, and confined spaces. Special segments will address dry hopping practices, kettle boil-overs, and pressure/vacuum failures in the cellar. Attendees will receive a certificate of completion for your safety records.
Monday, April 8 | 12:00 pm – 4:00 pm
The Brewers Association is partnering with the Alcohol and Tobacco Tax and Trade Bureau (TTB) to present this seminar covering the basics of what brewers need to do to comply with TTB requirements. Topics include brewer’s notices, record-keeping, operational reports, excise taxes–including an update on the recent changes to the federal excise tax on beer–formulas, and labeling.
Session 1: Yeast Cell Counting and Viability Measurement
Monday, April 8 | 3:00 pm – 4:00 pm
This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. Fermentation control is fundamental to brewing at any scale. Yeast health and concentration have a profound impact on fermentation performance and flavor profile. This presentation will provide an in-depth explanation and demonstration of the simple and low-cost ASBC method used to determine cell count, viability, and vitality with a microscope, hemocytometer, and commercially available dyes. Take a look inside the Lab-in-a-Fishbowl for a live demonstration and Q&A session.
Session 2: Titratable Acidity and pH
Monday, April 8 | 4:30 pm – 5:30 pm
This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. Monitoring of potential hydrogen (pH) at various stages in the brewing process is a critical control point of brewing at any scale. The control of pH can aid in increased brewhouse efficiencies, fermentation performances, and stability in finished product. Mishandling pH can have a negative impact on flavor quality and perception. Total acidity, also known as titratable acidity (TA), is a measurement of the amount of acid present in a solution. TA percentage can be used to determine levels of organic acids such as lactic, acetic, citric, and malic. This presentation will provide an in-depth explanation and guide in how to properly calibrate pH probes, measure TA% using benchtop titration and an auto-titration setup, troubleshooting both methods of analysis, and how all of this can aid in charting the acidification rates of kettle- and barrel-aged sours. Take a look inside the Lab-in-a-Fishbowl for a live demonstration and Q&A session.