Andrew PATERSON Lallemand Brewing And How To Influence Them To Your Advantage Wheat Beer History and Traditions Wheat beer is a broad style of top fermenting beer traditional to the regions of Southern Germany including Bavaria and Baden-Württemberg as well as parts of Austria. The terms Weissbier (white beer)
Recreating the same batch of beer may not be a piece of cake but is certainly not impossible to achieve too. We as brewers use the same ingredients, try to hit the same gravities, volumes, pH, temperatures as last time. We take efforts to ensure
Julie Baggett Master Brewers Certification (Uc Davis Class Of 1996), Bs Biology Minor Chemistry (Uwg 1993) Julie Baggett is an experienced brew consultant with a demonstrated history of working in the food & beverages industry. Skilled in Cleaning & Sanitation, Sensory Evaluation, Beverage Industry, and Alcoholic Beverages.
Amar Srivastava Brewmaster When you hear “Sour” the things that pop up in the mind are lemon or sour cream or fermented products like vinegar etc. but never really sour beer! Something must have gone wrong with it, that’s the thought that might come when someone tells
Dr. Nirupa Bareja A PhD in Biological science she is Director, India operations of VICUS Therapeutics, USA. She is chief advisor of Mazumdar Shaw Medical foundation. Investor in top notch companies like Sigtuple & Silvan innovation technologies. An advisor for innovative start-up companies like 1 Crowd
Bijay Bahadur has more than 30 years of experience in Indian/multinational breweries, IMFL bottling plant and brewery green field and brown field projects and factory operations. Author of Brewing – A Practical Approach, is for practicing brewers, students pursuing careers in Brewing Science and consultants