This two-day workshop explores fermentation control points and how to
maintain optimal yeast performance as well as develop desired flavor
compounds. This course will also cover off-flavor detection and sensory
of different yeast strains, as well as troubleshooting problem
fermentations. Two lab sections will be included, covering details on
setting up a brewery lab, brewery quality control programs, and general
lab techniques to implement these QC programs.
*NOTE this is a two-day workshop taking place on 7/27-7/28