WBA Specialized Lectures - Siebel Institute of Technology
Malting and Raw Materials

Brewing Water Adjustments

So? How can I make my Water more Suitable?
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Keywords

Styles, Water, Alkalinity, Adjustment, Calculations

Description

It is the local water composition that led to several famous beer styles.

How can a brewer adjust the brewing water make-up to stay true to those flavor profiles?
And why is residual alkalinity so important in that quest?

The expert goes through a case study to put into perspective the steps towards the ideal brewing water.


Learning Objectives

  • Beer styles related to water
  • Example of adjustments
  • Residual Alkalinity

Lecture developed by

Richard Dubé

Richard Dubé is a French Canadian residing in the US since 1993. Richard worked in the Brewing industry for 40years. He has a B.Sc. in Microbiology- Biochemistry and earned an Associate Diploma from the Institute of Brewing, London, England. Richard first worked with Molson Breweries in Quality Control and Research. Then he occupied various positions in all Production departments while with Labatt's/Budweiser. Richard relocated to the US when offered the responsibilities of Product Development and Quality Control in several contract brewing sites under Boston Beer Company. Two years after working at bringing the BBC culture to the newly acquired Sam Adams Brewery in Cincinnati, Richard partially retired from brewing in 2000. He completed his Master in Art of Teaching and taught high school science for the next ten years. Richard actively returned to the brewing industry first as Brewmaster, then Vice-President Brewing and Quality for Christian Moerlein Brewing Company. Richard is currently the Siebel Director of Online Education and the co-founder and Brewmaster of Braxton Brewing Company.

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Enroll options

Lecture Duration (Narration)
29 minutes

Lecture Availability
10 days from purchase

Lecture Level
advanced

Cost
$100.00

Lecture Duration
29 minutes

Lecture Availability
10 days from purchase

Level
advanced

Cost
$100.00

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