WHAT: American Society of Brewing Chemists’ Local Brewing Science meeting (first of its kind in the Northeast region).
WHEN: Friday, Aug. 11, with workshops beginning at 12:30 and 5 p.m.
WHERE: Mohawk Valley Community College, Plumley Complex, Rome Campus, 1101 Floyd Ave., Rome.
WHO: The American Society of Brewing Chemists (ASBC) and MVCC are co-hosting the first Northeast region Local Area Brewing Science meeting. Participants will have the opportunity to network with brewers, industry suppliers, and academic representatives from the State University of New York. A workshop on yeast biology will be offered during the afternoon session, and three technical presentations from industry professionals will be offered during the evening session. The ASBC was founded in 1934 to improve and bring uniformity to the brewing industry on a technical level. Today, ASBC is comprised of individual and corporate members worldwide representing large and small breweries, the allied industries that supply the brewing industry, academic researchers, government agencies, and organizations associated with regulation of the brewing industry.
EVENT SCHEDULE:
* 12:30-1:30 p.m.: Workshop Registration
* 1:30-5 p.m.: Yeast workshop with Scott Britton of Duvel Moortgat Brewery
* 5-5:30 p.m.: Networking
* 5:30-6:30 p.m. : Dinner
* 6:30-8 p.m.: “Yeast Viability and Vitality” with Sylvie Van Zandycke, Ph.D., of Lallemand Brewing; “Quality Control” with Rich Michaels of F.X. Matt Brewing; and “Yeast Culture for Microbrewers” with Joe Kinney, also of F.X. Matt Brewing
* 8-9 p.m.: Social Hour and wrap-up
