We are pleased to announce our second ASBC LABS to be held in the Southeast area. Come and join us for an evening of science, beer, and friendship at Virginia Tech!
Participants will have the opportunity to network amongst brewers and industry suppliers, as well as attend a sensory training as well as two technical presentations from sensory science professionals. Topics to be covered include: options for setting up a sensory program for a small craft brewery and statistical analysis of sensory data for quality control. Dinner will be provided. Space is limited!
Where?
Virginia Tech Food Science & Technology Department
Human Agriculture & Biosciences Building 1
1230 Washington St. SW
Blacksburg, VA 24061
Please note, GPS address will not take you to the right building. You will end up on the wrong side of town.
Use the attached directions.
Directions to HABB1.pdf.
When?
Tuesday, August 15, 2017
5.00–10:00 p.m.
How Much?
ASBC members: $20
Non-members: $50
ASBC Membership + LABS registration: $213
ASBC Student Membership + LABS registration: $76
Sponsorship Opportunities
Agenda
| 5:00–5:30 p.m. |
Welcome and beverages
|
| 5:30–6:45 p.m. |
Sensory Training for Off-Flavors
Caroline Parnin, Lallemand Brewing
|
| 6:45–7:45p.m. |
Dinner and drinks in the pilot plant
|
| 7:45–9:00 p.m. |
Sensory Programs for Small Craft Breweries
Anna Sauls, Highland Brewing
Sensory Stats for Smaller Breweries: Exploring True-To-Brandness
Alex Hazelmyer, New Belgium Brewing |
