All times are in PDT*
Ready to learn more about the microbes responsible for making sour and farmhouse beers? Join us through part one of our two-part live webcast which covers the ins and outs of sour beer fermentation and culture management.
Guide to Sour Beer Fermentation Web Series Part One:
Considerations of Spontaneous & Inoculated Fermentations
Tuesday, September 17, 10 a.m. to 12 p.m. PDT
- Creating the environments for spontaneous and inoculated fermentations
- Kettle sour techniques and considerations
- Secondary fermentations
- Undesirable organisms and producing sour and clean beer in the same facility
- How to detect cross-contamination
This class is taught by White Labs Director of Operations, Neva Parker. Neva earned a Bachelor’s Degree in Biology from Gonzaga University in Spokane, WA and first became interested in the brewing industry while studying abroad in London. She has presented at several workshops and conferences through the years and published several articles for brewing and wine magazines. She is a member of the American Society of Brewing Chemists (ASBC), Master Brewers Association of the Americas (MBAA), APICS and the Institute of Business Forecasting & Planning (IBF).
Also join us for Guide to Sour Beer Fermentation Web Series Part Two: Wild Yeast and Bacteria Handling on Tuesday, September 24, 10 a.m. to 12 p.m. PDT
Who should attend:
This class is ideal for anyone currently making or looking to produce sour of wild farmhouse type beer.
How to sign up:
You may purchase one webcast for $99 or a bundle of both for $149.
Secure your spot by visiting:
Webcast Bundle of Considerations of Spontaneous & Inoculated Fermentations and Wild Yeast & Bacteria Handling
Part One: Considerations of Spontaneous & Inoculated Fermentations
To view a full list of educational workshops offerings, visit whitelabs.com/education. White Labs is here to assist with your fermentation needs and help grow your operations by providing you with educational training, products and services.