In this hourlong course, he lays out the Templin Family approach to ensuring high quality and character in what he calls “beers to be consumed in great volume.” Among the highlights:

• why your brewhouse should be pristine
• the three T’s: time, temperature, and titration
• making micro-adjustments to fine-tune the smallest details
• sensory analysis and why you should be writing it all down
• measuring and minimizing dissolved oxygen
• ensuring the gentle transfer of beer
• buying only the best ingredients available
• mashing for body and flavor in low-strength beers
• starting low on IBUs and building up from there
• adding whole-leaf hops in game bags big enough to hold a moose
• knocking out colder for cleaner lagers
• what to consider when choosing a house lager strain
• deciding when to spund based on sensory of hydrogen sulfide
• thorough purging of tanks before transfer
• aiming for creamy natural carbonation
• considering maturation and foam when brewing for competitions

And much more.