July 31–August 4, 2017
Fort Collins, Colorado, U.S.A.
Industry experts will define the what, why, and how of quality brewing and quality 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
Included with tuition:
- Lectures and hands on exercises
- 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.
Hotel information coming soon!
Rob Christiansen, New Belgium Brewing Company, Kelly Tretter, New Belgium Brewing Company, and Scott Britton, Duvel
- Yeast and more yeast – counting, pitching, treatment, and propagation
- Types of media and why/how to use them
- Starting a micro program
Introduction to Brewing Chemistry
Dana Sedin, New Belgium Brewing Company and Kim Bacigalupo, Sierra Nevada Brewing Company
- Good laboratory techniques – pipetting, glassware, balances, and cleaning
- Wort and beer methods
- Physical stability and turbidity
- Chromatography – introduction to GC and LC, and lab visit
- Lab design, maintenance, and outsourcing
Lindsay Barr, New Belgium Brewing Company and Melissa Antone, Aroxa
- Sensory demonstration
- Off flavors, flavor thresholds
- Method validation and proficiency schemes
Christian Holbrook, New Belgium Brewing Company
Perry Dickerson, Left Hand Brewing Company
QA Management Systems
Mary Burge, Kathinka Labs
for the most up-to-date schedule. As more details become available, this schedule will be updated accordingly.This course is organized by Rob Christiansen, New Belgium Brewing Company and Jeff Callaway, Colorado State University