The following premeeting workshops are planned for Saturday, June 13. Register to attend both and SAVE! Lunch is not included in premeeting workshops.
Quality Parameters for Freshness and Flavor
Saturday, June 13 • 9:00 a.m.–12:00 p.m. • Fiesta 1–2
Aaron MacLeod, Canadian Grain Commission; Lauren Zeidler, Ballast Point Brewing Co.; Jessica Davis, The Bruery
Workshop fee: $65
In this workshop, brewers will get great insight on moving quality to the forefront with limited resources, especially in breweries undergoing rapid expansion. What would experts do to create the best quality program to support freshness and flavor? Find out the key metrics for sensory, micro, and analysis that provide an edge to freshness and flavor so your beer is not tortured before it leaves the brewery.
Barrel Aging: Knock on Wood!
Saturday, June 13 • 1:30–4:30 p.m. • Fiesta 1–2
Gwen Conley, Port Brewing Co., Lost Abbey; Christine Hansen, E. & J. Gallo Winery
Workshop fee: $65
How does a brewer create a barrel age program for consistency? This workshop will cover barrel sampling, barrel micro, barrel genealogy (wood type, previous fill), flavor impacts, and gains from barrel aging. What are the decisions for best beer production? Keep it to the Science of Beer and understand what is required to be successful. Can consistency be gained, can micro be controlled, and is sampling "secret" or are there parameters for best selection?
Attend both premeeting workshops for $105!
