Setting the Standard: A Deep Dive into Quality​​​​

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.


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 and LABS meeting.

Space is limited due to the special nature of this hands-on course. Register early to secure your seat.


Hotel Reservations

The closest hotel to the course location is the Hilton Fort Collins (​425 W Prospect Rd, Fort Collins, CO 80526).

To reserve your room, call +1.970.482.2626 and request the New Belgium Brewery rate.
Book early to ensure availability!

Schedule & Course Topics

Monday — July 31 
Microbiology Day 1
Rob Christiansen, New Belgium Brewing Company; Kelly Tretter, 
New Belgium Brewing Company; and Scott B​ritton, Duvel​


Introduction and Overall Scope of Course

Yeast and more Yeast!

Tour of New Belgium Brewing and Dinner

Tuesday — August 1
Microbiology Day 2​
Rob Christiansen, New Belgium Brewing Company; Kelly Tretter, 
New Belgium Brewing Company; and Scott Britton, Duvel​


Packaging Quality
Perry Dickerson, Left Hand Brewing Company​​

Packaging Quality

In-process quality

Voice of the customer

Tour of Odell Brewing and Social Hour​

— August 2
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
Basic Sensory
Lindsay Barr, New Belgium Brewing Company and Melissa Antone, Aroxa​


Sensory Beer Dinner at Blue Moon Brewing in Denver!

Friday — August 4
Raw Materials
Christian Holbrook, New Belgium Brew​ing Company

QA Management Systems
Mary Burge, Kathinka Labs​

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.

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.

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