The Journey from Tribal Knowledge to Solid Science: Building a Quality Program
Sunday, June 14 • 2:00–4:00 p.m. • Flores 1–2
Building a quality program based on micro
Eric Jorgenson, Highland Brewing | 
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Moving tribal knowledge to solid science: Building a quality program
Ben Chambers, Ninkasi Brewing Co. | View Presentation
Using third party laboratories to grow your quality program
Karen Fortmann, White Labs | View Presentation
Chemistry and instrumentation
Aaron Golston, Lagunitas Brewing Co. | View Presentation
Integrating sensory into a wine quality program and the value of solid internship program
Christine Hansen, E. & J. Gallo Winery | View Presentation
State of the Hop Industry
Monday, June 15 • 2:00–4:00 p.m. • Fiesta 3,4,6,8
Sustainability
Michael Roy, Roy Farms, Inc. | View Presentation
Hop breeding and growing trends
Jason Perrault, Perrault Farms, Inc. | View Presentation
Hop flavor paradigm
Patricia Aron, MillerCoors | View Presentation
State of the global hop industry
Christina Schoenberger, Joh. Barth & Sohn GmbH & Co. KG; Tim Kostelecky, John I Haas | View Presentation
Dry Hop Aroma in Beer—A Review
Tuesday, June 16 • 10:30–11:30 a.m. • Fiesta 3,4,6,8
Christina Schoenberger, Joh. Barth & Sohn GmbH & Co. KG | View Presentation
New and Alternate Methods of Analysis
Tuesday, June 16 • 3:15–3:45 p.m. • Fiesta 3,4,6,8
Mark Eurich, New Belgium Brewing Co.; Karl Lakenburges, Anheuser-Busch, LLC | View Presentation
Science of Sour Beer
Wednesday, June 17 • 8:30–10:30 a.m. • Flores 1–2
Sour sensory science
Gwen Conley, Port Brewing Co., Lost Abbey | View Presentation
Sour beers: It’s more than just pH
Kara Taylor, White Labs | View Presentation
Acidification in wooden barrels
Kelly Tretter, New Belgium Brewing | View Presentation
Forum: "I've Always Wanted to Know..."
Wednesday, June 17 • 10:40–11:40 a.m. • Fiesta 3,4,6,8
Christina Schoenberger, Joh. Barth & Sohn GmbH & Co. KG | View Presentation
