You're Invited

On behalf of ASBC and the ASEV​ conference planning committee​, we wish to invite you to attend the 1st Joint Symposium on Yeast and Fermented Beverage Flavor, being held at the Oxford Suites Sonoma County Hotel in Rohnert Park, California.

Research in the areas of yeast aroma and flavor in fermented beverages has made great headway in the past decade. We look forward to sharing the new, exciting, and relevant research on this topic that has emerged more recently. This two-and-a-half-day conference will feature notable speakers invited from around the world to share their knowledge about the impact of yeast on wine, beer, cider, and distillate flavor and aroma.

Please join us April 24�26, 2019, in Sonoma County for an engaging meeting about yeast and its contributions to fermented beverage flavor.

Co-Chairs, Planning Committee of the ASBC/ASEV Joint Symposium on Yeast and Fermented Beverage Flavor

Dr. Pattie Aron​​​
Brewing Research and Innovation​
Rahr Corporation
Shakopee, MN
​​Dr. Jim Harbertson
Associate Professor of Enology
Washington State University
Richland, WA

Sponsorship Opportunity

There are several sponsorship opportunities available. Please contact ASBC or Sponsorship Chair, Christine Benz​ for more information.

Platinum Sponsor�$5,000 and above

 Sponsorship includes:
  • ​One complimentary registration
  • Prominent logo placement on symposium signage, website, and printed materials. Verbal recognition during the symposium

Gold Sponsor�$2,500�$4,500

Sponsorship includes:
  • ​One complimentary registration
  • Logo placement on symposium signage, website, and printed materials. Some verbal recognition during the symposium

Silver Sponsor�$1,000�$2,000

Sponsorship includes:
  • Logo placement on website and printed materials

Coffee Break Sponsor�$500�$1,000 (limited space available)

  • ​Donors will receive signage at coffee/tea break and verbal recognition prior to breaks

Lanyards/Badges Sponsor�$1,000 and donation of lanyards (SOLD OUT)

  • ​Prominent logo placement during the entire symposium

  Opening Keynote Speaker Announced

A Systems Approach to Understanding and Improving Fermentation Aromas

Kevin Verstrepen is professor in Genetics and Genomics at Leuven University and Group Leader in Systems Biology at VIB (Flanders Institute for Biotechnology). He serves as the director of the VIB Center for Microbiology, director of the Leuven Institute for Beer Research and as Honorary Professor at Nottingham University.  

Verstrepen obtained his MSc and PhD in biological engineering from Leuven University.  Between 2003 and 2005, he served as a postdoctoral fellow in the lab of Dr. Gerald Fink at M.I.T.  In 2005, Verstrepen was appointed as Fellow and lecturer at Harvard University, where he led a team of researchers specialized in yeast genetics. In 2007, he was appointed as professor in Genetics at Leuven University and after he was also appointed as team leader at the Flanders Institute for Biotechnology in 2009, he moved his team from Harvard back to Leuven. In 2011, Verstrepen Founded the Leuven Institute for Beer Research and in 2016, he was appointed as director of the VIB-KU Leuven Center for Microbiology.

Verstrepen authored more than 100 publications in various scientific journals and books and received several distinctions, including the Harvard Derek Bok Award for teaching, the EMBO Young Investigator award, the L�o Errera prize for general biology of the Belgian Academy for Arts and Sciences, an Honorary Professorship form Nottingham University and a golden chalk award for best teacher from the Leuven Bio-Engineering students. 

Program Schedule Coming Soon!