Difference between revisions of "HomebrewCon Seminars"
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| − | Every year the [http://www.homebrewersassociation.org/ American Homebrewers Assocation] hosts [ | + | Every year the [http://www.homebrewersassociation.org/ American Homebrewers Assocation] hosts [https://www.homebrewcon.org/ HomebrewCon (formerly the "National Homebrewers Conference")]. This is a list of seminars that were given at past conferences that involve sour/funk brewing. |
| − | All seminars are located on the AHA website, and require a membership to the American Homebrewers Association to access: | + | All seminars are located on the AHA website, and require a membership to the American Homebrewers Association to access: https://www.homebrewersassociation.org/seminars/ |
==Seminars== | ==Seminars== | ||
| + | ===2023=== | ||
| + | * Brettanomyces: From Spoilage Organism to Rising Star! by Hugo Picard | ||
| + | * Exploring the Wild Side of Spontaneous Fermentation by Chris Leguizamon and Winslow Sawyer | ||
| + | * Fruit, Fruit, Fruit! A Practical Guide to Modern Fruit Brewing Techniques by Bret Kollmann Baker | ||
| + | * The Hunter of the Lost Beers: A Trip Back into Extinct Beer Styles of Germany and Its Surroundings by Jan Brücklmeier | ||
| + | |||
| + | ===2022=== | ||
| + | * Ancient Grains: Brewing Traditional African Beer at Home by Lucy Corne | ||
| + | * Blending Sour Beer for the Homebrewer by Aaron DeBoer, Matt Johnson | ||
| + | * Lambics and Flanders for Dummies: An Average Homebrewer’s Sour Beer Journey by Dr. Chris Meta | ||
| + | * Next Level Koji: Non-Traditional Koji Fermentation for Brewers by Matt Firetto | ||
| + | |||
| + | ===2021=== | ||
| + | * Brewing the Silk Road: Experimental Fermentations in Ancient Chinese Koji Beer and Mongolian Fermented Milk by Lucas Livingston | ||
| + | * Raw Ale: Spicing Up Your Beer By Not Boiling by Lars Marius Garshol | ||
| + | * Saison – the Myth, the Legend and What to Do About It. by Drew Beechum | ||
| + | * White Koji: A unique ingredient for quick sour beers by Todd Bellomy | ||
| + | |||
| + | ===2020=== | ||
| + | * British Fungus: Brettanomyces in British Brewing by Ron Pasttinson | ||
| + | * Méthode Traditionelle: Brewing in the Champagne Method by Annie Johnson (referring to the traditional Champagne method) | ||
| + | * Oven Beers: Historical Brewing Techniques by Lars Marius Garshol | ||
| + | * The Wonderful World of Kveik by Chris Saunders | ||
| + | |||
| + | ===2019=== | ||
| + | * Brewing Sour Beer at Home: Coolships, Wild Strains, and Commercial Sources by Dr. Douglas Gladue | ||
| + | * Flavor Impacts of Brett Fermentation under Pressure by Jonah Greenbaum-Shinder & Chris Saunders of Escarpment Labs | ||
| + | * How to Facilitate a Club Barrel-Aging Program and Produce Quality Beer by Aaron De Boer & Matt Johnson | ||
| + | * Improving the Quality of Your Sour Beer through Blending by Chris Rabeau | ||
| + | * Physiology of Alternative Yeasts and Bacteria: How to Use Unique Organisms to Emphasize Flavors in Beer by Dr. Matthew Humbard | ||
| + | * Saccharomyces cerevisiae var. diastaticus: The Story of a Contaminant Yeast That Shook the Brewing World by Seth Clearwater & Katelyn Roberts | ||
| + | * Yeast Harvesting, Banking, and Quality Control by Eric Lowe | ||
| + | |||
| + | ===2018=== | ||
| + | * Aging Beer in a Barrel or Wood Alternatives from Stouts to Sours by Dr. Douglas Gladue | ||
| + | * Beasts and Bugs: Using the Science of Kombucha in Brewing Beer by James Czar | ||
| + | * Biggest Mistakes in Sour Beer Making by Jay Goodwin | ||
| + | * Bringing a Brewery Quality Control Lab into Your Home by Dr. Kevin McCabe ([https://drive.google.com/drive/folders/1IsB_deiFyJfwKbHiKFf5-YCWwEufHQk1 free presentation material here)] | ||
| + | * Imbibing in Ancient Iberia: Celtic to Flemish Brewing and Beyond by Travis Rupp | ||
| + | * Kettle Souring: Four Brewers’ Different Approaches by Adam Rabbings, Ben Edmunds, Ben Love, Sean Burke (editor's note: in our opinion, some information in this talk is superseded by the [[Wort_Souring|information on this wiki]]) | ||
| + | * Sour Power! A Pro Brewer Spontaneous Fermentation Roundtable by Averie Swanson, Dave Logsdon, James Howat, Jeff Mello, and Trevor Rogers | ||
| + | * The "Sour" in Sour Beers: Microbiology Sensory Perception and Styles by Robert Hall | ||
| + | * Wild Beer Curling: Course Correcting and Guiding Your Beer to Success by Shilpi Halemane | ||
| + | * Yeast Genome Changes During Serial Repitching by Maitreya Dunham | ||
| + | |||
| + | ===2017=== | ||
| + | * Achieving the Flavor Profile You Want from the Microorganisms in Your Homebrew by Dr. Douglas Gladue | ||
| + | * Against the Grain: Wood Aging and Barrel Alternatives by Matthew Del Fiacco | ||
| + | * Becoming a Better Beer Judge Amanda Burkemper (contains a section on mixed fermentation beers) | ||
| + | * Beer Blending Tips and Techniques by Aaron Hyde | ||
| + | * Brewing Berliner Weisse: Moving Beyond Kettle Souring by Jace Marti | ||
| + | * Embrace Your Inner Nerd: Simple Steps to Setting up a Home Lab by Zachary Taggart | ||
| + | * Fermenting All of It! Filling the Table with Home Fermented Goodness by John Wilson, Brian Wolf | ||
| + | * Lagers to Lambic: Hard Stuff the Easy Way by Derek Springer, Brian Hall | ||
| + | * Use of Dry Yeast for Fermentation and Bottle Conditioning by Jennifer Helber | ||
| + | * Using Trees in Unsual Ways to Create Unique Flavor Profiles by Marika Josephson, Aaron Kleidon | ||
| + | |||
===2016=== | ===2016=== | ||
* A Timeline for Sour Beer: How to get the Flavors you Want, When you Want Them by Brian Hall | * A Timeline for Sour Beer: How to get the Flavors you Want, When you Want Them by Brian Hall | ||
Latest revision as of 15:40, 21 August 2023
Every year the American Homebrewers Assocation hosts HomebrewCon (formerly the "National Homebrewers Conference"). This is a list of seminars that were given at past conferences that involve sour/funk brewing.
All seminars are located on the AHA website, and require a membership to the American Homebrewers Association to access: https://www.homebrewersassociation.org/seminars/
Contents
Seminars
2023
- Brettanomyces: From Spoilage Organism to Rising Star! by Hugo Picard
- Exploring the Wild Side of Spontaneous Fermentation by Chris Leguizamon and Winslow Sawyer
- Fruit, Fruit, Fruit! A Practical Guide to Modern Fruit Brewing Techniques by Bret Kollmann Baker
- The Hunter of the Lost Beers: A Trip Back into Extinct Beer Styles of Germany and Its Surroundings by Jan Brücklmeier
2022
- Ancient Grains: Brewing Traditional African Beer at Home by Lucy Corne
- Blending Sour Beer for the Homebrewer by Aaron DeBoer, Matt Johnson
- Lambics and Flanders for Dummies: An Average Homebrewer’s Sour Beer Journey by Dr. Chris Meta
- Next Level Koji: Non-Traditional Koji Fermentation for Brewers by Matt Firetto
2021
- Brewing the Silk Road: Experimental Fermentations in Ancient Chinese Koji Beer and Mongolian Fermented Milk by Lucas Livingston
- Raw Ale: Spicing Up Your Beer By Not Boiling by Lars Marius Garshol
- Saison – the Myth, the Legend and What to Do About It. by Drew Beechum
- White Koji: A unique ingredient for quick sour beers by Todd Bellomy
2020
- British Fungus: Brettanomyces in British Brewing by Ron Pasttinson
- Méthode Traditionelle: Brewing in the Champagne Method by Annie Johnson (referring to the traditional Champagne method)
- Oven Beers: Historical Brewing Techniques by Lars Marius Garshol
- The Wonderful World of Kveik by Chris Saunders
2019
- Brewing Sour Beer at Home: Coolships, Wild Strains, and Commercial Sources by Dr. Douglas Gladue
- Flavor Impacts of Brett Fermentation under Pressure by Jonah Greenbaum-Shinder & Chris Saunders of Escarpment Labs
- How to Facilitate a Club Barrel-Aging Program and Produce Quality Beer by Aaron De Boer & Matt Johnson
- Improving the Quality of Your Sour Beer through Blending by Chris Rabeau
- Physiology of Alternative Yeasts and Bacteria: How to Use Unique Organisms to Emphasize Flavors in Beer by Dr. Matthew Humbard
- Saccharomyces cerevisiae var. diastaticus: The Story of a Contaminant Yeast That Shook the Brewing World by Seth Clearwater & Katelyn Roberts
- Yeast Harvesting, Banking, and Quality Control by Eric Lowe
2018
- Aging Beer in a Barrel or Wood Alternatives from Stouts to Sours by Dr. Douglas Gladue
- Beasts and Bugs: Using the Science of Kombucha in Brewing Beer by James Czar
- Biggest Mistakes in Sour Beer Making by Jay Goodwin
- Bringing a Brewery Quality Control Lab into Your Home by Dr. Kevin McCabe (free presentation material here)
- Imbibing in Ancient Iberia: Celtic to Flemish Brewing and Beyond by Travis Rupp
- Kettle Souring: Four Brewers’ Different Approaches by Adam Rabbings, Ben Edmunds, Ben Love, Sean Burke (editor's note: in our opinion, some information in this talk is superseded by the information on this wiki)
- Sour Power! A Pro Brewer Spontaneous Fermentation Roundtable by Averie Swanson, Dave Logsdon, James Howat, Jeff Mello, and Trevor Rogers
- The "Sour" in Sour Beers: Microbiology Sensory Perception and Styles by Robert Hall
- Wild Beer Curling: Course Correcting and Guiding Your Beer to Success by Shilpi Halemane
- Yeast Genome Changes During Serial Repitching by Maitreya Dunham
2017
- Achieving the Flavor Profile You Want from the Microorganisms in Your Homebrew by Dr. Douglas Gladue
- Against the Grain: Wood Aging and Barrel Alternatives by Matthew Del Fiacco
- Becoming a Better Beer Judge Amanda Burkemper (contains a section on mixed fermentation beers)
- Beer Blending Tips and Techniques by Aaron Hyde
- Brewing Berliner Weisse: Moving Beyond Kettle Souring by Jace Marti
- Embrace Your Inner Nerd: Simple Steps to Setting up a Home Lab by Zachary Taggart
- Fermenting All of It! Filling the Table with Home Fermented Goodness by John Wilson, Brian Wolf
- Lagers to Lambic: Hard Stuff the Easy Way by Derek Springer, Brian Hall
- Use of Dry Yeast for Fermentation and Bottle Conditioning by Jennifer Helber
- Using Trees in Unsual Ways to Create Unique Flavor Profiles by Marika Josephson, Aaron Kleidon
2016
- A Timeline for Sour Beer: How to get the Flavors you Want, When you Want Them by Brian Hall
- Beers That Flunked The Reinheitsgebot— Or How to Brew with Ingredients from Your Yard Without Killing Your Neighbors by Stan Hieronymus
- Brewing Grisette and Saison: Insight from Historical Records and Modern Producers by David Janssen
- Brewing Wild by John Wilson and Brian Wolfe
- Contemporary Experiments in Ancient Brewing by Steve Hulbert and Ben Freund
- Farmhouse Sabbatical: What I’ve Learned from Brewing Saison (And Only Saison) by Kyle Kohlmorgen
- Homebrew Bloggers Roundtable by Derek Springer, Marshall Schott, Ed Coffey and Matt Humbard
- Hoppy Sour Beers: Taking the Bitter out of IPA by Michael Tonsmeire
- Launching a Communal Sours Program by Andy Gamelin
- Phenolic Compounds in Beer: The Good, the Bad, and the Ugly by Mike Lentz
- Small Barrel Strategies by James Shamas and CJ Shamas
- Trouble-Free Tart Beers: Alternative Souring Methods by Mary Izett
- What is Wild Yeast, Where is It, and How do you Brew With It? Jeff Mello
2015
- Berliner and Beyond: Sour Mashing and Its Applications by Derek Springer
- How to Brew, Blend, and Maintain an Acid Beer by Jeff Crane
- Practical Blending and Post-Fermentation Adjustments for the Homebrewer by Kyle Kohlmorgen
- Taking Funky Beers from Homebrew to Pro by Peter Perrecone
- Wild and Spontaneous Fermentation at Home by James Howat
2014
- Barrel Aging – Using Spirits Barrels and Blending Sour Ales in Wood by Brett Vanderkamp & Jason Salas
- Bootleg Brew Science by Jeff Mello
- Musing on Barrel Aging from a Homebrewer by Chris Frey
- The Influence of Mashing on Sour Beer Production by Michael Tonsmeire
- The Shenanigans of Barrel Aging by Jason Heystek & Brett Kosmicki
- Yes, Funky Sour Meads by Michael Fairbrother
2013
- Alternative Wood Aging Techniques by John Gasparine (audio only)
- Methods of Creating and Maintaining a Wild House Culture by Kyle Kohlmorgen
2012
- A Perspective on Brewing Berliner Weisse-style Beer by Jess Caudil & Jason Kahler
2011
- Brewing with Brett by Chad Yakobson