This webinar will explore how to quickly detect beer spoilers and more efficiently achieve higher microbial safety with unchanged freshness and taste stability.
What You Will Learn:
- The key microbiological hazards found in beer
- How to accelerate the detection of beer spoilage organisms throughout the entire brewing process
- Alternatives to traditional pasteurization that will help you achieve a fresher beer more efficiently
Moderator: Kent Warner
Eastern Regional Manager
North American Spirits Market Manager
Kent started with Pall in 2014 with 7 years of previous experience working within the Food & Beverage industry. He is the Regional Sales Manager for the eastern USA while managing the spirits market for North America since 2018. Kent attended Georgia Southern University for his ungraduated degree and is currently at Auburn University working on his master’s degree. He currently lives in Murfreesboro, Tennessee with his wife and 2 daughters.
Speaker: Ken Belau
Manager, North American Scientific and Laboratory Services (SLS)
Ken started his brewing career at 13 with a homebrew kit and continued through a brewing and malting apprenticeship and graduation from the Weihenstephan brewing school in Germany. Since then Ken has had the good fortune to work in many breweries including larger brewers like Labatt’s in Canada, craft brewers like Bell’s in Michigan and a number of smaller breweries. Ken currently resides with his family in Michigan and has been working with Pall Corporation’s Food and Beverage Division for eight years.