An April workshop will expand learning opportunities for brewers

 A new series of publications from Iowa State University Extension and Outreach provides brewers with practical guidance for identifying, understanding and preventing common beer faults that can affect flavor, aroma and overall product quality.

The six fact sheets focus on off-flavors and other quality issues that can occur during brewing, fermentation and post-production handling, such as oxidation, sour flavor and diacetyl. Each publication explains the science behind specific faults, outlines how they develop during the brewing process and provides troubleshooting strategies brewers can use to prevent or correct problems.

Quality control is a key concern for both commercial and craft brewers. Even small changes in fermentation conditions, ingredient quality or sanitation practices can lead to undesirable flavors or aromas in finished beer.

The resources are designed for brewers who want a deeper understanding of brewing chemistry and fermentation management, as well as those looking for troubleshooting tools to improve product consistency.

The fact sheets are available for download at no cost from the ISU Extension Store:

• Cleaning and Sanitation in the Brewery
• MBT - Lightstruck 
• Diacetyl
• Sour Flavor - Lactic Acid Bacteria
• Volatile Sulfur Compounds
• Oxidation

Workshop will explore no-and-low-alcohol brewing

Brewers interested in learning more about emerging brewing techniques can also participate in an upcoming educational program from ISU Extension and Outreach. The Let’s Talk Brewing: No-Low and Beyond workshop will explore production considerations for no-and-low-alcohol beverages and provide opportunities for brewers to engage with industry experts and researchers.

The workshop will be held on April 28, from 10 a.m. to 5 p.m. The cost to attend is $50, and participants must register online.