Are you thinking about starting a sensory analysis program in your brewery but don't know where to start? Or perhaps you're simply interested in learning more about sensory analysis—then you've come to the right place. Please join us and learn more about the why, where, and how of a sensory analysis program. The program also includes brewery tours, networking, sharing good beers and dinner.
Steve Gonzalez is a native Californian who began home brewing with friends during a study break while preparing for the Medical College Admissions test, and decided on a career change a few months later. Steve began brewing professionally with the Sierra Nevada Brewing Co. in 1995. He obtained a Master of Science degree in Brewing and Distilling from the International Center for Brewing and Distilling at Heriot-Watt University in 2001. Since then, Steve has worked in quality management, research and development, production, and product development roles in wineries, distilleries, and breweries throughout California. Steve currently manages the pilot brewing, barrel aging, and Napa pub brewing operations at Stone Brewing.
Morgan Tenwick is a native San Diegan who received her Bachelors of Science in Biochemistry from University of California Santa Barbara. She began her career as a chemist in the local biotechnology industry, while simultaneously teaching herself how to home brew on the weekends. After seven years in the biotech field, she decided to follow her passion and took a job as a Quality Lab Technician at Ballast Point Brewing. She lead the microbiology and sensory departments at Ballast Point before transitioning into her current role as Quality Manager at Modern Times Beer. Morgan is also a Certified BJCP Judge and is currently the only Advanced Cicerone in San Diego.