​​Pre-Meeting Workshops​

Pre-registration is required for all pre-meeting Workshops. 

​Add a workshop when you register, or modify your registration to secure your spot!

Registration​


  • Current Good Manufacturing Practice (GMPs) Course

    Current Good Manufacturing Practice (GMPs) Course​ ​

    Organized by Master Brewers 

    Saturday, August 13th • 8:30 a.m. – 5:00 p.m.  
    Pre-registration is required

    ​​This current Good Manufacturing Practice (GMPs) Course is designed to review the requirements of Part 117 Subpart B – Current Good Manufacturing Practice in Title 21 of the U.S. Code of Federal Regulations Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food. As part of the FDA's Food Safety Modernization Act (FSMA), several revisions were made to the current GMPs regulation to update and clarify it. The regulation outlines the basic sanitary controls that are required for all food processing plants, wholesale or distribution firms, and warehouses or food storage facilities that handle, store or process FDA regulated food. This course provides participants a basic understanding of each section of this regulation (21 CFR Part 117 Subpart B) along with brewing industry applicable explanation of its intent, examples and strategies for compliance with these new requirements as well as resources for additional information.

  • ​Lab in a Fishbowl

    ​​Lab in a Fishbowl​

    Organized by ASBC 

    Saturday, August 13th • 2:0​0 p.m. –​ 5:00 p.m. 
    Pre-registration is required

    Are your cell counts being determined correctly or are you using the correct technique for microbiological plating? Do you have difficultly interpreting the results you receive from these two methodologies? If you've asked yourself these questions before, then this Lab in a Fishbowl workshop is for you! Enhance your testing knowledge through expert-led discussions, and strengthen your skills set with hands-on lab work. You'll be guided through the entire methods and processes that are necessary for your success. 

    TOPIC 1: Cell Counting

    • Controls fermentation
    • Indicates yeast health before, during, and after fermentation (harvest yeast)
    • ASBC developed and wrote the method on cell counting for brewers
    • Viability is key to understanding how much yeast you have that is alive and available for use
    • Correct pitching is a cornerstone of healthy fermentation and making beer with the desired flavor profile


    Fermentation control is fundamental to brewing at any scale. Yeast health and concentration have a profound impact on fermentation performance and flavor profile. This portion of the workshop is designed to provide an in-depth explanation and “hands on" demonstration of the simple and low-cost American Society of Brewing Chemists (ASBC) method used to determine cell count and viability with a microscope, hemocytometer, and commercially available dyes.

    TOPIC 2: Contamination Detection and Microbiolo​gical Plating in a Brewery

    • Options for plating including types of media and costs
    • Explore how a plating program can be tailored to each brewer's needs
    • We plan to cover everything from HLP basic media to selective media that is used for spread plating as well as streaking for isolation and of course aseptic technique.  We will also offer an overview of ne​wer technologies such as q-PCR, nanopore sequencing, invisible sentinel, etc.
    • Participants will be able to do their own plating as well as work with ASBC experts to identify organisms under the microscope as all activities will be hands on


    Hygiene in a brewer​y is everything and validating cleanliness is a crucial step in ensuring beer quality.   This portion will be comprised of an overview and hands on training of traditional microbiological plating techniques (e.g., streak plates, spread plates) as well as specific media designed for wild yeast and bacterial contamination detection. We will also provide an overview of newer technology available to brewers for detection and identification of beer spoiling organisms (PCR, Nanopore sequencing, Invisible sentinel, etc.).​


  • CO2 and Inert Gas Use in The Brewery

    CO2 and Inert Gas Use in The Brewery

    Organized by Master Brewers 

    Sunday, August 14th • 9:00 a.m. –​ 12:00 p.m. 
    Pre-registration is required

    ​CO2 and inert gases are critical to beer quality and safety in a brewery. In some cases, the design and use could be an after thought once brewing has begun. This workshop will examine CO2 and inert gas usage in the brewery to maximize safety, product quality along with ways to maximize efficiency. Areas covered will include: safety, process piping, sourcing, storage, foam management, purging techniques, packaging strategies and CO2 collection and reuse for the small brewer.​

  • Harassment Prevention in the Workplace Workshop​​

    Harassment Prevention in the Workplace Workshop

    Organized by ASBC & Master Brewers 

    Sunday, August 14th • 12:30 p.m. –​ 2:30 p.m. 
    Pre-registration is required

    ​Understand your role in preventing harassment and discrimination in the workplace. This interactive workshop will be a conversation about what harassment, bullying, and discrimination is, how it shows up, and most importantly what we can each do about it. You will leave this session with a toolkit of information, resources, and an opportunity to come together and learn how to speak up, define the line, and create positive change in the workplace.​

​​