We will review critical off-flavors and discuss the concurrent microbiological testing regime to control non-culture yeasts and bacteria. With wild yeasts and non-pure cultures a concern, modifying the quality testing to ensure simple, yet effective checks are critical in this day and age. Sensory and micro working in tandem is the ideal set up today. We will taste a few off flavors that are micro or yeast related and discuss modifications to quality checks to ensure purity of yeast strains without PCR or expensive new technology.
This session is for any size brewery in any phase of their safety program journey. An introduction will focus on regulations that apply to brewery worker safety and hot OSHA topics in the Midwest. The remainder of the session will provide practical, relevant, and creative strategies for worker safety training, self-evaluation of your program and policies, and guidance on safety goal setting. Bring your laptop, tablet, or notebook - we're going to work!
Be a part of the malting conversation with Cargill maltsters, Rebecca Lahlum, Technical and Quality Manager for the North American Region; and Lorelle Selinger, Malting Barley Acquisitions, as they discuss the science behind the malting process and how to expect a quality product for your consistent quality standards.