​​​​​​2023 Quality Course​

​​​621_ASBC_QualityCourse_Graphic (002).png

​​​July 17 – July 21, ​2023, Colorado State University​

Fort Collins, Colorado, U.S.A.​​​


Course Overview


Kelly Tretter, New Belgium Brewing Company
Jeff Callaway, Fermentation Science & Technology, Colorado State University

Is this course right for​ me?

Do you want to learn more about the science of brewing? ​Maybe your brewery is interested in improving its quality program or you are tasked with creating a quality department from scratch. Are you in need of a network of industry experts to call on when problems arise?  This course may be just what you are looking for. 

This course, offered by the American Society of Brewing Chemists (ASBC) in conjunction with Colorado State University, will give attendees the tools to demystify the quality process by combining educational lectures with hands-on laboratory work and networking opportunities. 

​Tackling your real-world quality issues from brewing to packaging, industry experts will define the what, why, and how of quality brewing and take a deep dive into essential ASBC methods of analysis that should be used by breweries large and small.​

What past attendees have to say...

“I'm new to the brewing world, so having this class really helped solidify my knowledge about the basics of brewing and some of the more technical analytical aspects as well. I ... was able to bring that familiarity and knowledge back to my job to make me more comfortable talking to clients, performing analyses, etc."

“The diversity of experience among the group of attendees was great, and the group was very engaged and asked a lot of great questions."

“I'm already applying information learned from colleagues in my lab work, ... and stepping up our sanitation program based on several things I picked up from the training."

“I learned a lot from the instructors but almost as much from my peers too."

​​Course Details​

​Schedule & Course Topics

ASBC Quality Schedule_final.pdf​​

*​*Schedule is preliminary and is subject to change

Course Fee and Registration

​**Register by July 7, 2023 to receive the early registration discount. Space is limited due to the special nature of this hands-on course. You must be at lea​st 21 years old to participate.

​Registration is now closed

Registration rate​
​Member Registration
​Nonmember Registration​
​Registration + Membership
Included with tuition:
  • Lectures and hands-on practice using the Colorado State laboratory facilities
  • Lunches
  • Tours of New Belgium Brewing Company & Gilded Goat Brewing Company​
  • Two group dinners at local brew halls​

Not included with tuition: 

  • Lodging
  • Transportation
  • Meals outside of the course day

​Logistics ​

Lodging: ​

Staying at the ​Hilton Fort C​ollins (425 W Prospect Rd, Fort Collins, CO 80526) will continue your course experience with networking opportunities outside of class times.​

  • The most convenient airport is in Denver​, CO. 
  • For transportation options from Denver to Fort Collins, see the Visit Fort Collins webpage
  • Fort Collins is a very walkable city with several public transportation, rideshares as well as scooter and bike rentals.
  • The course site is about a 10-minute walk from the Hilton. ​​

Course Site:
751 W. Pitkin St, 
Room: Stadium 1205
Fort Collins, CO 80521 
Unite​d States

Cancellation Policy

Meeting cancellations MUST be made by email (asbcmeeting@scisoc.org) and received no later than June 19, 2023. Cancellations received by this date are subject to a $100 processing fee.  Registration and ticketed event cancellations received after June 19, 2023 are NOT subject to a refund. ASBC reserves the ri​ght to cancel the course if a sufficient number of registrations are not received by June 19, 2023. If ASBC cancels this course, your registration fee will be refunded in full. In the event ASBC cancels the course ASBC is not liable for nonrefundable airfares or ticket change penalties imposed by the airlines. By registering for this event, you agree to the cancellation and refund terms and conditions.