How things work in a dedicated, certified gluten-free brewery Special Guest: Alan Windhausen. Listen here.Links
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Thank you to the following district officers for uploading presentations to the District Presentations Archives:
Centrifuges for Craft Brewing
Enzymatic Solutions for Stability
The Subject is a Bit Hazy
Cask Conditioning
Cultivating and Embracing Community & Diversity in your Brewery
NABLAB Through Fermentation
W34/70 Case Study Lager Yeast at Warm Temperature
------------------------------Emma Nygren-----------Communication ManagerMaster Brewers Association of the Americasenygren@scisoc.org3285 Northwood Circle Ste 100Saint Paul, MN------------------------------
201 E Main St. Ste 810 Lexington, KY 40507
Phone: +1.859.402.9755Email: mbaa@mbaa.com
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