Quality Matters: Technical Education Track at the Summit
A focus on improving the quality of your beer is an essential part of operating a successful brewery. The California Craft Beer Summit is hosting a technical educational track on Friday morning, September 9, geared toward brewmasters and their staff. Technical educational sessions include yeast fermentation practices and sensory quality control training with cicerone staff.
Karen Fortmann, Senior Research Scientist at White Labs will discuss the different types of yeast, what unique properties these components impart and how this effects brewers. Karen will also discuss how metabolism effects alcohol production and how brewers can control flavor components through fermentation.
The second seminar in this track will be led by Pat Fahey, Cicerone® Certification Program Content Manager. The hands-on taste panel training will guide brewery owners, brewers and staff through several common, production-related off flavors. Learn how to effectively train your staff to improve sensory quality control at your brewery and walk away with more knowledge and experience in tasting and testing the beer you brew.