In this presentation, rapid Sensory QC methods will be presented to highlight how the brewing industry can successfully circumvent these common challenges and build a sustainable Sensory program.
Consumers’ connection with barley and with malt has deteriorated dramatically over recent decades. We should love and proselytize every aspect of the greater good that is Beer.
In this presentation, Alexis Esseltine, Co-Owner of Tin Whistle Brewing Co., will present on how beer has an impact on the natural world whether it’s through the raw materials grown and transported to our facilities, the energy, water and waste generated in production, or the packages used to ship beer to wholesale and the consumer.
This seminar will cover the principals of Membrane filtration and how it is applicable for use in breweries for removing alcohol from beer.