Difference between revisions of "HomebrewCon Seminars"

Revision as of 21:19, 4 August 2017

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: http://www.homebrewersassociation.org/how-to-brew/resources/conference-seminars/

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
Beer Blending Tips and Techniques by Aaron Hyde
Brewing Berliner Weisse: Moving Beyond Kettle Souring by Jace Marti
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

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
Lagers to Lambic: Hard Stuff the Easy Way by Derek Springer, Brian Hall
Using Trees in Unsual Ways to Create Unique Flavor Profiles by Marika Josephson, Aaron Kleidon

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

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

A Perspective on Brewing Berliner Weisse-style Beer by Jess Caudil & Jason Kahler

@@ Line 7: / Line 7: @@
 * 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
-* Beer Blending Tips and Techniques Aaron Hyde
+* Beer Blending Tips and Techniques by Aaron Hyde
-* Brewing Berliner Weisse: Moving Beyond Kettle Souring Jace Marti
+* Brewing Berliner Weisse: Moving Beyond Kettle Souring by Jace Marti
 * 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===