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 Two:
Wild Yeast and Bacteria Handling
Tuesday, September 24, 10 a.m. to 12 p.m. PDT
- Culture selection
- Intricacies of handling yeast and bacteria
- Harvesting and repitching
- Best methods for capturing wild cultures
- Where to source wild yeast and bacteria
This class is taught by White Labs Senior Scientist, Karen Fortmann, Ph.D. Karen received both her Masters and Doctor of Philosophy in Biochemistry from the University of California, San Diego. During her graduate studies, she worked on characterizing the functional and molecular traits of a degron in IκBα, the inhibitor of the transcription factor NFκB, in the laboratory of Dr. Alexander Hoffmann. Rather than going the traditional biotechnology route she decided to explore fermentation sciences and in July 2014, she became the first Postdoctoral Research Scientist at White Labs, Inc.
Also join us for Guide to Sour Beer Fermentation Web Series One: Considerations of Spontaneous & Inoculated Fermentations on Tuesday, September 17 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 Two: Wild Yeast & Bacteria Handling
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.