Blog Tracker
19-12-2021, 12:15
Visit Ed's Beer Site (http://edsbeer.blogspot.com/2021/12/the-brewers-congress-london-2021-part_19.html)
The second session started with Fellow Worker (https://iww.org.uk/join/) Charlotte Cook talking about The Economies of Modern Hop Usage.
https://blogger.googleusercontent.com/img/a/AVvXsEiPq8iT_pTF4cc_Lrv4ZiEPLYb08ge6c6WYAbfnCLiRR1 MVJDIeWkZeaGrB1SoUnmfDmrdrsRcD8_F9ZDPXc7BF3AiuamJ5 ZSEqSSdmoMa5AfIhlES8YtsQkfLsBWlVLMaFVb7y-QBQcXFEYzfli_tA6G04ToDx8-0yxlngtOobM8dsZgiv4xxS1jLaEA=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEiPq8iT_pTF4cc_Lrv4ZiEPLYb08ge6c6WYAbfnCLiRR1 MVJDIeWkZeaGrB1SoUnmfDmrdrsRcD8_F9ZDPXc7BF3AiuamJ5 ZSEqSSdmoMa5AfIhlES8YtsQkfLsBWlVLMaFVb7y-QBQcXFEYzfli_tA6G04ToDx8-0yxlngtOobM8dsZgiv4xxS1jLaEA=s4896)
https://blogger.googleusercontent.com/img/a/AVvXsEgttBwnRRxQoUMi2N8R-ZAsUgzm0Qn13KT9f9hG6zqDe8jRApbrhQ6G5SUN3ZOLA81iNiP c7WIYMOm2DM8jK1NWHq_vAkyc5ePr_uyyB18ztNGDzY_YP60qE 8ConDe8AU7tJhpn7Z-J4rzUYGCuea1Xcphz4LFhg1ZUKpiKQ0jZp3j_etmEzU4kbOMkj Q=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEgttBwnRRxQoUMi2N8R-ZAsUgzm0Qn13KT9f9hG6zqDe8jRApbrhQ6G5SUN3ZOLA81iNiP c7WIYMOm2DM8jK1NWHq_vAkyc5ePr_uyyB18ztNGDzY_YP60qE 8ConDe8AU7tJhpn7Z-J4rzUYGCuea1Xcphz4LFhg1ZUKpiKQ0jZp3j_etmEzU4kbOMkj Q=s4896)
There is an optimum time for hop harvests.
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Very high levels of dry hopping have diminishing returns. Over 8g/l (80kg/100hl) is the maximum it's worth adding. Higher levels just add more vegetal flavours.
https://blogger.googleusercontent.com/img/a/AVvXsEiKi88zL6pgpzvzD4AfNbBsnTn79UNxXVnMZIAKHlMjd6 lpUMYyznYKNPIaWXyCbRA0r6EhH3o8j0GkciOnBOrfQFf0wggC YiJ6YztgFdPnoD45nEbe6WlgwJ52oehgfILAiv62hdEp2QGzaI VIiZCTxxCbcBmFdbkPXAYzx5VOvOrD3Eoo66IQMFamTw=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEiKi88zL6pgpzvzD4AfNbBsnTn79UNxXVnMZIAKHlMjd6 lpUMYyznYKNPIaWXyCbRA0r6EhH3o8j0GkciOnBOrfQFf0wggC YiJ6YztgFdPnoD45nEbe6WlgwJ52oehgfILAiv62hdEp2QGzaI VIiZCTxxCbcBmFdbkPXAYzx5VOvOrD3Eoo66IQMFamTw=s4896 )
https://blogger.googleusercontent.com/img/a/AVvXsEjjWAU4-RBF5KiswkqmSel7V_JGU4cwIoUgHyEgi4c4ReibPMKBC65SsWy hKCG0cCVDwKP9mj0reHjb3eRq7WtRWURncrOdvbKXsW1Gl7QIM QaJdQUnTnmcXv_sUmv4S3ZKNhey91N339axsEeTb2RSqphVzNd v3BTo6w2Xcj__O0UGn_DRZ7Bc8VcPKw=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEjjWAU4-RBF5KiswkqmSel7V_JGU4cwIoUgHyEgi4c4ReibPMKBC65SsWy hKCG0cCVDwKP9mj0reHjb3eRq7WtRWURncrOdvbKXsW1Gl7QIM QaJdQUnTnmcXv_sUmv4S3ZKNhey91N339axsEeTb2RSqphVzNd v3BTo6w2Xcj__O0UGn_DRZ7Bc8VcPKw=s4896)
Two additions are better than one.
https://blogger.googleusercontent.com/img/a/AVvXsEjwhdPzknFm4PO-LwiORcQAxDASiw9GanwzkWHthtoRbMyBMTF8CWKDLh7eYl20iW tegTGtdfDkRpGLUYquJe2Q9cefr0FrOpq-Ku28dWfJPzCG7sS620dTXKBGvGiTre5C1wV_HPBEXGCNA2fh54 1MbXu2X_iQMwdi2WvsCQy0I9p1ifouEB5FkFQIuw=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEjwhdPzknFm4PO-LwiORcQAxDASiw9GanwzkWHthtoRbMyBMTF8CWKDLh7eYl20iW tegTGtdfDkRpGLUYquJe2Q9cefr0FrOpq-Ku28dWfJPzCG7sS620dTXKBGvGiTre5C1wV_HPBEXGCNA2fh54 1MbXu2X_iQMwdi2WvsCQy0I9p1ifouEB5FkFQIuw=s4896)
Synergy and hop blending adds more sensory impact.
https://blogger.googleusercontent.com/img/a/AVvXsEjlE1kuHOaoZqZI2G1C7GM8h1J_nNpdURuo9K80FHqeH9 y0Iu6wzHZMmN2P9cHpBnBM1oTA8sPLFmp6sMS5uah4h6ToIWeQ ycxAaGXM2DCznrUrRasinZes8S4pQ3TUrGIgP92jyp1S5KPmeP wHTuwyKGd7ExQcj8_naTvQn629DdkJ6Jkifj3nlrygmA=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEjlE1kuHOaoZqZI2G1C7GM8h1J_nNpdURuo9K80FHqeH9 y0Iu6wzHZMmN2P9cHpBnBM1oTA8sPLFmp6sMS5uah4h6ToIWeQ ycxAaGXM2DCznrUrRasinZes8S4pQ3TUrGIgP92jyp1S5KPmeP wHTuwyKGd7ExQcj8_naTvQn629DdkJ6Jkifj3nlrygmA=s4896 )
Terroir has a big impact on hops so synergistic layering of different dry hops can be used.
https://blogger.googleusercontent.com/img/a/AVvXsEjDv-nQ3104HRpKhb0OEe5_Zd14P1J5kgLa8SGlPSfdhnb_hGrvKQRn D-1LWtEeS8lnJpKhIkbPrD8eUmItyiJPIdWcD6rDPWfgNbUB44CL-u5isa-y2Xv2-tGl118t3wB4RYWAxxgbo_prs1DevM5r8RRtd0i8wEZUVMl0Urz NzOaEN1btHfnKc1ZYfg=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEjDv-nQ3104HRpKhb0OEe5_Zd14P1J5kgLa8SGlPSfdhnb_hGrvKQRn D-1LWtEeS8lnJpKhIkbPrD8eUmItyiJPIdWcD6rDPWfgNbUB44CL-u5isa-y2Xv2-tGl118t3wB4RYWAxxgbo_prs1DevM5r8RRtd0i8wEZUVMl0Urz NzOaEN1btHfnKc1ZYfg=s4896)
https://blogger.googleusercontent.com/img/a/AVvXsEhCJYZvWk53ONQoe9X8tTXtiQyOWG8hUke78TvAvKoiBw cpP-tGouafPGHRmsqPAmhKzlY8lPOK2_L3M04wMcR7e_W8fa7eaJGB q_PQGwqhPUgbklp7V2hZg3F6aeHrCM1stVRymv0kZy6B2NlNr9 CMZtotiK0RsdULHToKla7nRWKsyHHVBg4VSgLozQ=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEhCJYZvWk53ONQoe9X8tTXtiQyOWG8hUke78TvAvKoiBw cpP-tGouafPGHRmsqPAmhKzlY8lPOK2_L3M04wMcR7e_W8fa7eaJGB q_PQGwqhPUgbklp7V2hZg3F6aeHrCM1stVRymv0kZy6B2NlNr9 CMZtotiK0RsdULHToKla7nRWKsyHHVBg4VSgLozQ=s4896)
Spend dry hops can be reused but there are problems as you don't know what's in them. Hops left over from CO2 extraction can also be used.
https://blogger.googleusercontent.com/img/a/AVvXsEh7CEqSVW52iJxlekPrakJOdS6GBKAuR_EK4YxHeTofFj JiA-iho_B2Q1T4Q1XCw_VLAxIB2J4e1AKLLgafinRYzQi5oQ6-hfu0CyJW8Pn-J8OH9kXuPcEPRQKnyDSD8WCHr9ZwlQ44crbroHNfka_eqhEGRu wYtceODRQeGSXZanVWKSGKp1mtFkqqlA=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEh7CEqSVW52iJxlekPrakJOdS6GBKAuR_EK4YxHeTofFj JiA-iho_B2Q1T4Q1XCw_VLAxIB2J4e1AKLLgafinRYzQi5oQ6-hfu0CyJW8Pn-J8OH9kXuPcEPRQKnyDSD8WCHr9ZwlQ44crbroHNfka_eqhEGRu wYtceODRQeGSXZanVWKSGKp1mtFkqqlA=s4896)
High hopping levels can lead to excess levels of nitrates and other unwanted compounds.
https://blogger.googleusercontent.com/img/a/AVvXsEhKnQ4Fbg-4w4GXwlPwn2KDwHTORvChrJExDvOHU00FuH7KBv75IV15GbgJo 5tQKj8c6_fSmGHQPcof0kXDBHnUGVJTXbbrc4O_jxO5uVZCiSG-tv0Zyu5YbOZY54sHd2C-2oeIbQFKIMBdsRQEJ5e58W23fasNYNOOUquZ9DYMlYZJ08ftVx KNcPNDQw=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEhKnQ4Fbg-4w4GXwlPwn2KDwHTORvChrJExDvOHU00FuH7KBv75IV15GbgJo 5tQKj8c6_fSmGHQPcof0kXDBHnUGVJTXbbrc4O_jxO5uVZCiSG-tv0Zyu5YbOZY54sHd2C-2oeIbQFKIMBdsRQEJ5e58W23fasNYNOOUquZ9DYMlYZJ08ftVx KNcPNDQw=s4896)
https://blogger.googleusercontent.com/img/a/AVvXsEjQKYBYb8_tTyHT7BD3VLm0vnq0UcyUSPKz1acakHU6Dj Cqibht4S79aSv8FjNlTpdCqXmbo39U-6qlCZ_7CaPZ34FfypRKkP3hslifasHrKMNBf5LH5dXWb09Sb_Y bCXQnXrvE3HuYY2q7jkB6ZPfZ6AcvWuK4m9aqzgdn5TyDNN35F ryWGus3K0bVRg=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEjQKYBYb8_tTyHT7BD3VLm0vnq0UcyUSPKz1acakHU6Dj Cqibht4S79aSv8FjNlTpdCqXmbo39U-6qlCZ_7CaPZ34FfypRKkP3hslifasHrKMNBf5LH5dXWb09Sb_Y bCXQnXrvE3HuYY2q7jkB6ZPfZ6AcvWuK4m9aqzgdn5TyDNN35F ryWGus3K0bVRg=s4896)
https://blogger.googleusercontent.com/img/a/AVvXsEhxrMqcFNrla4ybKz9vr-1AmHrs-BQj71rxn_QoHStl6jzwW4rCmeOyHc8Sht3eehPNPXTBlgQXVql lhYjWQ19iQQA53yzmedvyVz7cR3b2ISNwgUFr-oi2s_Jec2TwbThoW8AJKGk912dnljwseJJmnoIRajyQdkxzXoY p4kbu75DlnfawoPmqdX7S6w=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEhxrMqcFNrla4ybKz9vr-1AmHrs-BQj71rxn_QoHStl6jzwW4rCmeOyHc8Sht3eehPNPXTBlgQXVql lhYjWQ19iQQA53yzmedvyVz7cR3b2ISNwgUFr-oi2s_Jec2TwbThoW8AJKGk912dnljwseJJmnoIRajyQdkxzXoY p4kbu75DlnfawoPmqdX7S6w=s4896)
The next speaker Charlie Johnson of the Ronin Fermentation Project talked about using koji, the Aspergillus oryzae using in sake, in brewing.
https://blogger.googleusercontent.com/img/a/AVvXsEg4X3yMilixvjMxh76pOb42gD69f4jw53zi50fbbUSR6A 2_8yyc1f_YsCJVNlpg89mqXQmjII_fBSMZK3oy_IyOyzb0OMOQ 5C9xlBmnaJzltNJBtm4wR2AXbnZE6IIyKMj3kJ982SZdkBBs19 a5gjlcpePqa2Waop0E3oNyBptmVB0Hp9bZC73d_3F8wg=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEg4X3yMilixvjMxh76pOb42gD69f4jw53zi50fbbUSR6A 2_8yyc1f_YsCJVNlpg89mqXQmjII_fBSMZK3oy_IyOyzb0OMOQ 5C9xlBmnaJzltNJBtm4wR2AXbnZE6IIyKMj3kJ982SZdkBBs19 a5gjlcpePqa2Waop0E3oNyBptmVB0Hp9bZC73d_3F8wg=s4896 )
Koji produces citric acid and can give nice esters. He ferments with it at 7°C and ages in barrels for nine months. Koji makes alpha amylase so will super attenuate. There is more on this on Milk The Funk (http://www.milkthefunk.com/), but one tip I got down was use yellow or black koji not white.
Then there was someone talking about Yakima Chiefs hop company before The Chemical Sisters, Belinda Jennings and Moyra Williams talked about Hygiene in the brewing environment. Remember cleaning action depends on Style, Control, Damage and Aggression. OK, mechanical action, chemical concentration, time and temperature.
https://blogger.googleusercontent.com/img/a/AVvXsEiTX5uy1sifWTaKI3PveFhI5BAhWy3g_0DJ7QF3-glWpgRaaMKpoUVoQQfnmkA7s4S5pnVCCHicUoHNISbCfKjg5OM RmTdt91fi36AqTQVSEbJfPe9QzROVgmHXxTRF1e1AdtqbIrzeu Bh-uUh8fdR5x_V5E1tA5US0NVYM8jGHTTkRBV5WocW7znB1qA=s32 0 (https://blogger.googleusercontent.com/img/a/AVvXsEiTX5uy1sifWTaKI3PveFhI5BAhWy3g_0DJ7QF3-glWpgRaaMKpoUVoQQfnmkA7s4S5pnVCCHicUoHNISbCfKjg5OM RmTdt91fi36AqTQVSEbJfPe9QzROVgmHXxTRF1e1AdtqbIrzeu Bh-uUh8fdR5x_V5E1tA5US0NVYM8jGHTTkRBV5WocW7znB1qA=s48 96)
The afternoon lectures interested me less, and poor old malty (https://edsbeer.blogspot.com/2012/08/the-power-of-beer-bloggesrs.html) got a hammering again, though Twinings did put it back on their tea packets. I wish I'd taken notes on
Garrett Oliver's talk though as he was good.
https://blogger.googleusercontent.com/img/a/AVvXsEh3xaqTTxVZuAXyHEpoN1zRF-l2lxMLlFfYhzSgE4ZdtIHewR_IZavMh1LiNTZQjgSCcQnG6MJM cyvUgbar3zpJtVmBw2iJzQwN_I3R0Iezy1zT9Etf-gCAz53d6UU5EITvXKTI4_QL4tzP3zxWv0ZKdAAoWE_OA1Oofpt Khr-x1xWagvEPhpH1BjOqsw=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEh3xaqTTxVZuAXyHEpoN1zRF-l2lxMLlFfYhzSgE4ZdtIHewR_IZavMh1LiNTZQjgSCcQnG6MJM cyvUgbar3zpJtVmBw2iJzQwN_I3R0Iezy1zT9Etf-gCAz53d6UU5EITvXKTI4_QL4tzP3zxWv0ZKdAAoWE_OA1Oofpt Khr-x1xWagvEPhpH1BjOqsw=s4896)
If you want to see more diversity in the industry your have to actively encourage it.
More... (http://edsbeer.blogspot.com/2021/12/the-brewers-congress-london-2021-part_19.html)
The second session started with Fellow Worker (https://iww.org.uk/join/) Charlotte Cook talking about The Economies of Modern Hop Usage.
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There is an optimum time for hop harvests.
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Very high levels of dry hopping have diminishing returns. Over 8g/l (80kg/100hl) is the maximum it's worth adding. Higher levels just add more vegetal flavours.
https://blogger.googleusercontent.com/img/a/AVvXsEiKi88zL6pgpzvzD4AfNbBsnTn79UNxXVnMZIAKHlMjd6 lpUMYyznYKNPIaWXyCbRA0r6EhH3o8j0GkciOnBOrfQFf0wggC YiJ6YztgFdPnoD45nEbe6WlgwJ52oehgfILAiv62hdEp2QGzaI VIiZCTxxCbcBmFdbkPXAYzx5VOvOrD3Eoo66IQMFamTw=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEiKi88zL6pgpzvzD4AfNbBsnTn79UNxXVnMZIAKHlMjd6 lpUMYyznYKNPIaWXyCbRA0r6EhH3o8j0GkciOnBOrfQFf0wggC YiJ6YztgFdPnoD45nEbe6WlgwJ52oehgfILAiv62hdEp2QGzaI VIiZCTxxCbcBmFdbkPXAYzx5VOvOrD3Eoo66IQMFamTw=s4896 )
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Two additions are better than one.
https://blogger.googleusercontent.com/img/a/AVvXsEjwhdPzknFm4PO-LwiORcQAxDASiw9GanwzkWHthtoRbMyBMTF8CWKDLh7eYl20iW tegTGtdfDkRpGLUYquJe2Q9cefr0FrOpq-Ku28dWfJPzCG7sS620dTXKBGvGiTre5C1wV_HPBEXGCNA2fh54 1MbXu2X_iQMwdi2WvsCQy0I9p1ifouEB5FkFQIuw=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEjwhdPzknFm4PO-LwiORcQAxDASiw9GanwzkWHthtoRbMyBMTF8CWKDLh7eYl20iW tegTGtdfDkRpGLUYquJe2Q9cefr0FrOpq-Ku28dWfJPzCG7sS620dTXKBGvGiTre5C1wV_HPBEXGCNA2fh54 1MbXu2X_iQMwdi2WvsCQy0I9p1ifouEB5FkFQIuw=s4896)
Synergy and hop blending adds more sensory impact.
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Terroir has a big impact on hops so synergistic layering of different dry hops can be used.
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https://blogger.googleusercontent.com/img/a/AVvXsEhCJYZvWk53ONQoe9X8tTXtiQyOWG8hUke78TvAvKoiBw cpP-tGouafPGHRmsqPAmhKzlY8lPOK2_L3M04wMcR7e_W8fa7eaJGB q_PQGwqhPUgbklp7V2hZg3F6aeHrCM1stVRymv0kZy6B2NlNr9 CMZtotiK0RsdULHToKla7nRWKsyHHVBg4VSgLozQ=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEhCJYZvWk53ONQoe9X8tTXtiQyOWG8hUke78TvAvKoiBw cpP-tGouafPGHRmsqPAmhKzlY8lPOK2_L3M04wMcR7e_W8fa7eaJGB q_PQGwqhPUgbklp7V2hZg3F6aeHrCM1stVRymv0kZy6B2NlNr9 CMZtotiK0RsdULHToKla7nRWKsyHHVBg4VSgLozQ=s4896)
Spend dry hops can be reused but there are problems as you don't know what's in them. Hops left over from CO2 extraction can also be used.
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High hopping levels can lead to excess levels of nitrates and other unwanted compounds.
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https://blogger.googleusercontent.com/img/a/AVvXsEjQKYBYb8_tTyHT7BD3VLm0vnq0UcyUSPKz1acakHU6Dj Cqibht4S79aSv8FjNlTpdCqXmbo39U-6qlCZ_7CaPZ34FfypRKkP3hslifasHrKMNBf5LH5dXWb09Sb_Y bCXQnXrvE3HuYY2q7jkB6ZPfZ6AcvWuK4m9aqzgdn5TyDNN35F ryWGus3K0bVRg=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEjQKYBYb8_tTyHT7BD3VLm0vnq0UcyUSPKz1acakHU6Dj Cqibht4S79aSv8FjNlTpdCqXmbo39U-6qlCZ_7CaPZ34FfypRKkP3hslifasHrKMNBf5LH5dXWb09Sb_Y bCXQnXrvE3HuYY2q7jkB6ZPfZ6AcvWuK4m9aqzgdn5TyDNN35F ryWGus3K0bVRg=s4896)
https://blogger.googleusercontent.com/img/a/AVvXsEhxrMqcFNrla4ybKz9vr-1AmHrs-BQj71rxn_QoHStl6jzwW4rCmeOyHc8Sht3eehPNPXTBlgQXVql lhYjWQ19iQQA53yzmedvyVz7cR3b2ISNwgUFr-oi2s_Jec2TwbThoW8AJKGk912dnljwseJJmnoIRajyQdkxzXoY p4kbu75DlnfawoPmqdX7S6w=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEhxrMqcFNrla4ybKz9vr-1AmHrs-BQj71rxn_QoHStl6jzwW4rCmeOyHc8Sht3eehPNPXTBlgQXVql lhYjWQ19iQQA53yzmedvyVz7cR3b2ISNwgUFr-oi2s_Jec2TwbThoW8AJKGk912dnljwseJJmnoIRajyQdkxzXoY p4kbu75DlnfawoPmqdX7S6w=s4896)
The next speaker Charlie Johnson of the Ronin Fermentation Project talked about using koji, the Aspergillus oryzae using in sake, in brewing.
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Koji produces citric acid and can give nice esters. He ferments with it at 7°C and ages in barrels for nine months. Koji makes alpha amylase so will super attenuate. There is more on this on Milk The Funk (http://www.milkthefunk.com/), but one tip I got down was use yellow or black koji not white.
Then there was someone talking about Yakima Chiefs hop company before The Chemical Sisters, Belinda Jennings and Moyra Williams talked about Hygiene in the brewing environment. Remember cleaning action depends on Style, Control, Damage and Aggression. OK, mechanical action, chemical concentration, time and temperature.
https://blogger.googleusercontent.com/img/a/AVvXsEiTX5uy1sifWTaKI3PveFhI5BAhWy3g_0DJ7QF3-glWpgRaaMKpoUVoQQfnmkA7s4S5pnVCCHicUoHNISbCfKjg5OM RmTdt91fi36AqTQVSEbJfPe9QzROVgmHXxTRF1e1AdtqbIrzeu Bh-uUh8fdR5x_V5E1tA5US0NVYM8jGHTTkRBV5WocW7znB1qA=s32 0 (https://blogger.googleusercontent.com/img/a/AVvXsEiTX5uy1sifWTaKI3PveFhI5BAhWy3g_0DJ7QF3-glWpgRaaMKpoUVoQQfnmkA7s4S5pnVCCHicUoHNISbCfKjg5OM RmTdt91fi36AqTQVSEbJfPe9QzROVgmHXxTRF1e1AdtqbIrzeu Bh-uUh8fdR5x_V5E1tA5US0NVYM8jGHTTkRBV5WocW7znB1qA=s48 96)
The afternoon lectures interested me less, and poor old malty (https://edsbeer.blogspot.com/2012/08/the-power-of-beer-bloggesrs.html) got a hammering again, though Twinings did put it back on their tea packets. I wish I'd taken notes on
Garrett Oliver's talk though as he was good.
https://blogger.googleusercontent.com/img/a/AVvXsEh3xaqTTxVZuAXyHEpoN1zRF-l2lxMLlFfYhzSgE4ZdtIHewR_IZavMh1LiNTZQjgSCcQnG6MJM cyvUgbar3zpJtVmBw2iJzQwN_I3R0Iezy1zT9Etf-gCAz53d6UU5EITvXKTI4_QL4tzP3zxWv0ZKdAAoWE_OA1Oofpt Khr-x1xWagvEPhpH1BjOqsw=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEh3xaqTTxVZuAXyHEpoN1zRF-l2lxMLlFfYhzSgE4ZdtIHewR_IZavMh1LiNTZQjgSCcQnG6MJM cyvUgbar3zpJtVmBw2iJzQwN_I3R0Iezy1zT9Etf-gCAz53d6UU5EITvXKTI4_QL4tzP3zxWv0ZKdAAoWE_OA1Oofpt Khr-x1xWagvEPhpH1BjOqsw=s4896)
If you want to see more diversity in the industry your have to actively encourage it.
More... (http://edsbeer.blogspot.com/2021/12/the-brewers-congress-london-2021-part_19.html)