Setting the Standard: A Deep Dive into Quality​​​​
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July 31–August 4, 2017 Fort Collins, Colorado, U.S.A.

 

Course Organizers

  • Rob Christiansen, New Belgium Brewing Company
  • Jeff Callaway, Colorado State University

Industry experts will define the what, why, and how of quality brewing and measures that should be used by brewers large and small.

 

This first course offered by ASBC in conjunction with Colorado State University will combine educational lecture and laboratory work to give attendees the tools to demystify the quality process. This course will take place on the CSU campus, Gifford Building, Room 235. 502 W Lake St Fort Collins, CO 80523

 

 

Course Fee and Registration

 
ASBC Members: $1,745
Non-members: $1,795
 
Included with tuition:
  • Lectures and hands on exercises
  • Lunches
  • Tours of New Belgium Brewing and Odell Brewery
  • Dinner at Illegal Pete’s
  • ASBC Local Area Brewing Science (LABS) Meeting and beer pairing dinner in Denver at Blue Moon’s new brewery
  • Transportation to offsite tours, dinners, and LABS meeting.

Space is limited due to the special nature of this hands-on course. Registration is now closed. 

Due to the nature of this course you must be at least 21 years old to participate.


Hotel Reservations

The closest hotel to the course location is the Hilton Fort Collins (425 W Prospect Rd, Fort Collins, CO 80526) and is only a short 6 minute walk to the course. To reserve your room, call +1.970.482.2626 and request the New Belgium Brewery rate. There is currently limited availability at this hotel as Thursday night is sold out.  
The Best Western University Inn is also within walking distance to campus. Colorado State University also publishes a list of local hotels that are close to campus.

 
 

 Schedule & Course TopicsSchedule & Course Topics


Click here to download a printer-friendly version of the most up-to-date schedule. As more details become available, this schedule will be updated accordingly.
  
 
Monday — July 31 

Microbiology Day 1

Rob Christiansen, New Belgium Brewing Company;
Kelly Tretter, New Belgium Brewing Company;
and Scott Britton, Duvel
8:00 am - 4:00 pm 

Introduction and Overall Scope of Course

Yeast and more Yeast!

5:00 - 8:00 pm
Tour of New Belgium Brewing and Dinner


Tuesday — August 1 

8:00 am - 4:00 pm 
Microbiology Day 2

Rob Christiansen, New Belgium Brewing Company;
Kelly
Tretter, New Belgium Brewing Company;
and Scott Britton, Duvel

Contamination

Packaging Quality
Perry Dickerson, Left Hand Brewing Company

 

Packaging Quality

In-process quality

Voice of the customer

5:00 pm Tour of Odell Brewing and Social Hour


Wednesday — August 2

8:00 am - 4:00 pm

Introduction to Brewing Chemistry

Dana Sedin, New Belgium Brewing Company
and Kim Bacigalupo, Sierra Nevada Brewing Company
 

Chemistry in Brewing

Open night - no activities

 

Thursday — August 3 


8:00 am - 4:00 pm 

Basic Sensory

Lindsay Barr, New Belgium Brewing Company
and Melissa
Antone, Aroxa

Sensory

6:00 pm Beer Dinner at Blue Moon Brewing in Denver!


Friday — August 4 

 

8:30am - 4:00 pm 

Raw Materials

Christian Holbrook, New Belgium Brewing Company

Raw Materials

QA Management

Mary Burge, Kathinka Labs

QA Management Systems


Cancellation Policy

Cancellations received by ASBC Headquarters on or before July 10, 2017, will be issued a credit equal to the registration fee less $100 processing fee. Notices of cancellation after July 10, 2017, will not be eligible for a refund or credit. ASBC reserves the right to cancel the course if a sufficient number of registrations are not received by July 10, 2017. If ASBC cancels this course, your registration fee will be refunded in full. In the event ASBC cancels this course, ASBC is not liable for any travel expenses including hotel, nonrefundable airfares or ticket change penalties imposed by the airlines. By registering for this course, you agree to the cancellation and refund terms and conditions.

 

Photo Release

Photographs will be taken at this course for use in promotional materials after the meeting has concluded. By registering for this course, you agree to allow ASBC to use your photo.