2021 Virtual Meeting Workshops​

​​​​​​​​​​​​​​The following Workshops will take place during the 2021 ​Virtual ASBC Meeting. 

​​​*All times listed are in US Central Time Zone. ​

  • Using Quality and Science to Solve Real-World Problems

    Monday, June 7 - 10:30 – 11:45 a.m. 


      ​Have you ever encountered a production issue at your brewery? Perhaps a lauter got stuck, fermentation took too long, or sensory of finished product wasn’t quite what you expected? If not, please ​tell us your secret. If yes, this workshop is for you! In this workshop, we will focus on stories from industry experts that show how quality and scientific tools can be used to solve real-world production issues. We will demonstrate how​ tools such as statistical analysis and experimental design can be integral to both solving and preventing production issues.


      Eric Johann Samp, Ball Corporation, Westminster​, CO
      Ruth H. Krywicki, Molson Coors, Albany, GA
      Robert Christiansen, New Belgium Brewing Co., Fort Collins, CO

  • Innovations in Low Alcohol Fermentations

    Monday, June 7 - 10:30 –​ 11:45 a.m.  


      The demand for low alcohol beverages is on the rise globally. The low level of alcohol should not compromise the organoleptic quality of the beverage; something that has often proven a challenge. A lot of flavor active compounds are produced during fermentation in conjunction with alcohol production. Thanks to new technologies, notably hybridized and improved yeasts as well as the use of alternative microorganisms and yeast have allowed for the production of clean and flavorful beverages. This workshop will include 2 live presentations and 1 recorded as well as a live Q&A session at the end.


      Jessica Swanson, Renaissance BioScience Corp., Vancouver, CANADA
      Alejo Giron, Ma​hou S.A., Madrid, SPAIN
      Hiroshi Kitagaki, Saga Univ, Saga, JAPAN

  • Yeast Nutrition: Lessons from Alternative Beverage Fermentation

    Tuesday, June 8 - 10:30 – 11:45 a.m. ​


      How do yeast nutrient deficiencies affect fermentation of beverages other than beer? How is yeast nutrition managed in alternate beverage pro​duction systems? This workshop will provide perspective on yeast nutrition management strategies in alternate beverage production, with specific perspectives from the cider and kombucha (TBD – could also be sake, enobeers, or hard seltzer) arenas. We will explore common sensory characteristics and faults arising from yeast nutrient deficiencies in alternate beverage fermentation.


      Chris Curtin, Oregon State University, Corvallis, OR
      Christopher Gerling, Cornell University, Geneva, NY

  • Much Ado About Fruit Beers

    Tuesday, June 8 - 10:30 –​ 11:45 a.m. 


      Fruit beers have had cyclical popularity throughout history. As the craft industry continues to innovate, the fruit beer continues to be a strong player. This workshop will bring together some leading experts on the topi​c covering challenges producing fruit beers, considerations for raw material sourcing, and how to scale up the production of these beers and the quality program they require.


      Andy Farrell, Bell's Brewery, Galesburg, MI
      James Crooks, Firestone Walker Brewery LLC, Paso Robles, CA
      Nicole Shriner, Michigan State University, Lansing, MI

  • (R)Evolving a Lexicon: Defining Terms and Product Profiles in an Ever-Changing Market

    Wednesday, June 9 - 12:30 – 1:45 p.m. 


      Attendees in this workshop will taste beer and develop a working lexicon in real-time. Guest speakers Ali Schultz (New Belgium Brewing Company) and Jacob Lahne (Virginia Tech University) will outline key considerations relating to quality control, research and development and data analysis that a panel must take into account when building and revising a lexicon.​


      Alison Schultz, New Belgium Brewing Co, Fort Collins, CO
      Jacob Lahne, Virginia Tech, Blacksburg, VA​

  • The Freshening Power of Hops (Hop Creep): New Learnings

    Wednesday, June 9 - 12:30 –​ 1:45 p.m.


      Dry hopped IPAs continue to dominate the zeitgeist of craft beer. The pandemic has forced brewers to transition a large portion of their volume typically sold in draft format to small pack formats, namely cans and bottles. As a result, information on dry hop creep is of more importance now more than ever before. Dry hop creep has been a highly engaging topic for craft brewers in the last few years and we have progressed greatly in our understanding of this phenomenon. This workshop provides updates from both the commercial and academic approaches to understanding challenges posed by hop creep and showcases steps that brewers are taking to mitigate it’s effects.


      Thomas H Shellhammer, Oregon State University, Corvallis, OR
      Lauren N. Torres, Bell's Brewery, Inc., ​Galesburg, MI
      Adam Dane Beauchamp, Creature Comforts Brewing Company, Athens, GA