We are pleased to announce our first ASBC Local Area Brewing Science (LABS) meeting to be held in the Northeast area, co-hosted by Mohawk Valley Community College. Come and join us for an afternoon and evening of science, beer, and friendship!
Participants will have the opportunity to network amongst brewers, industry suppliers, and academic representatives from the State University of New York. We will be offering a workshop on yeast biology in the afternoon, as well as three technical presentations from industry professionals in the evening. The workshop will include microscope use, yeast cell counting, yeast cell viability, and culture and identification of spoilage organisms. Topics in the technical presentations will include yeast viability and vitality, quality control, and yeast culture for microbrewers.
Dinner will be provided. Space is limited for the yeast workshop!
Where?
Mohawk Valley Community College
Rome Campus, Plumley Complex
1101 Floyd Avenue
Rome, NY 13440
When?
Friday, August 11
Yeast Workshop: 12:30-5:00 p.m.
Conference Program: 5:00-9:00 p.m.
How Much?
Full day workshop + presentation
ASBC members: $50
Non-members: $80
Evening only
ASBC members: $20
Non-members: $50
Save by becoming an ASBC member and get access to the Methods of Analysis, fishbone diagrams and much more!
ASBC Membership + full LABS registration: $243
ASBC Student Membership + full LABS registration: $116
Registration
Registration is now closed.
Hotel
There are 10 rooms available at the discounted price of $179 (king); $189 (2 queen beds) at the Hampton Inn on Floyd Avenue in Rome (minutes from the MVCC campus). Those room rates are only available if reservations are made by midnight July 30th and they must be made by calling the hotel directly at 315-709-000 (not available online). Please mention ASBC meeting when calling.
Sponsorship Opportunities
If you would like to help sponsor this event, please contact Joe Woodrow at
jwoodrow@mvcc.edu for more details.
Agenda
| 12:30–1:30 p.m. |
Registration for Workshop
|
| 1:30–5:00 p.m. |
Yeast Workshop
Scott Britton, Duvel Moortgat, NV
- Yeast Methods
- Spoilage Organisms Methods
|
| 5:00–5:30 p.m. |
Networking
|
| 5:30–6:30 p.m. |
Dinner
|
| 6:30–8:00 p.m. |
Yeast Viability and Vitality
Sylvie Van Zandycke, Ph.D., Lallemand Brewing
Quality Control
Rich Michaels, F.X. Matt Brewing
Yeast Culture for Microbrewers
Joe Kinney, F.X. Matt Brewing
|
| 8:00–9:00 p.m. |
Social Hour and Wrap-up |
