This workshop is now sold out. Please contact our customer service team at [email protected] if you wish to be added to the waitlist
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.
Breakfast and lunch are provided.
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Alternatively, if you want to sign up by phone, please call 888.593.2785.