ANHC Industry Day - One Day Seminar for Brewing Professionals
Six international guest speakers for brewing professionals.
Many of our ANHC speakers have great experience working in and with the global craft brewing industry. To take advantage of this, the ANHC Committee has created a special one day craft brewing seminar where we proudly present six special international guest speakers who will discuss topics relevant to the commercial craft brewing industry. This event will correspond with the Federation Square Beer Showcase, on Thursday October 25th. We’re even holding it at the same location!
When: Thursday October 25th, 9am to 3pm (to coincide with the Federation Square Beer Showcase and the ANHC)
Where: Upstairs, Beer Deluxe, Federation Square.
What: Eight professional brewing sessions. Includes morning tea, gourmet burger and beer lunch.
Cost: $95 (including all eight sessions, morning tea and lunch)
9:00 – 9:45 John Palmer - Palmer Brewing Solutions Inc.
Water Waste Treatment for Breweries
John Palmer is the author of “How to Brew” and the co-author of “Brewing Classic Styles”, and “Water – A Comprehensive Guide for Brewers”. He is the co-host the popular brewing podcast, Brew Strong.
John is a metallurgical engineer by trade and has particularly applied himself to understanding the processes of brewing from an engineering point of view, including malting, mashing, water chemistry, lautering, clarity, color, and foam retention. John is the president of Palmer Brewing Solutions, Inc.
9:45 – 10:30 Norbert Stampfer and Jamie Griffith – BevTech and Packaging Fundamentals
Bottling and Packaging for small breweries
Norbert and Jamie have between them, decades of bottling and packaging experience. Many craft breweries commit to the wrong path in packaging, and run into problems which could have been avoided. During this session, they will be discussing solving bottling and packaging challenges for small breweries, including:
- Mistakes made with filling
- Not using your machine correctly
- Short cuts not to take
- Trying to make your filler work beyond it’s capabilities
- Selecting the right equipment
- Machine support and maintenance tips
10:30 – 10:45 Morning Tea
10:45 – 11::05 Jess Caudill - Wyeast
Yeast Management for Small Breweries
Jess has been involved with the professional brewing scene since 1995. During his last semester of college at the University of Idaho studying Microbiology, he began his brewing career at Treaty Grounds Brew Pub in Moscow, Idaho. In 1997 Jess returned to his native Oregon as Brewmaster for Elliot Glacier Public House in Parkdale and then later became a production brewer at Full Sail Brewing Company in Hood River, OR.
Jess joined Wyeast Laboratories in 2002 and has been involved with the production, QC, technical services, and environmental compliance departments. But, most importantly, he makes sure the first pot of coffee is brewed at the lab every morning.
Jess is a member of Master Brewers Association of the Americas, American Society of Brewing Chemists, Brewers Association, and has judged for the Great American Brewers Festival. He enjoys the science behind brewing, but loves the art and craft of brewing.
11:05 – 11:25 Chris White - White Labs
Yeast Metabolism and Flavors produced
Chris White loves fermentation. He serves as President of White Labs Yeast, a company he founded in 1995 after developing a portfolio of yeast strains from around the world. Chris worked briefly at Genentech Inc, the worlds first biotechnology company, and he holds a Ph.D. in Chemistry from the University of California San Diego and a B.S. in Biochemistry from the University of California Davis. White is coauthor of Yeast: The Practical Guide To Beer Fermentation, co-designer of BrewMaster: The Craft Beer Game, and has published numerous articles on yeast, beer, and fermentation. Chris White was a lecturer in the Chemistry and Biochemistry Department at UC San Diego from 1999-2007, and is currently a faculty member of the Siebel Institute of Technology in Chicago, which is celebrating it’s 140th year in 2012.
11:25 – 12:00 Yeast Q&A / Discussion Panel
12:00 – 12:30 Jon Herskovits - Five Star Chemicals
Cleaning and Santitation for craft brewers
Jon is the Senior Chemist for Five Star Chemicals, makers of such fine products as PBW, Star San and 5.2. Trained as a chemical engineer at the University of Colorado and personally mentored by Five Star’s founder Charlie Talley, Jon has contributed to the development of numerous revolutionary, environmentally-friendly, proprietary brewing products.
Jon brings his sharp focus and passion to all that he does for Five Star’s many commercial and homebrewing clients, and has guided many an anguished caller to a solution for their latest brewing disaster.
12:30 – 1:30 Lunch
Gourmet burger and beer lunch
1:30 – 2:15 Matt Brynildson - Firestone Walker
The Metamorphosis of Firestone Walker
Matt graduated from Kalamazoo College and began his brewing career with KALSEC (Kalamazoo Spice Extraction Company) as a hop chemist. After attending the Siebel Institute of Brewing Technology, he joined the Goose Island Beer Company where he was Head Brewer of their Chicago Fulton Street production facility from 1996-2000.
In 2001 Matt joined the Firestone Walker Brewing Company as Brewmaster. He oversees all facets of the brewery operations including Firestone’s unique Oak Barrel Fermentation program. He also works as a brewing consultant for Hop Growers of America and has presented to brewers at all levels, both in the USA and abroad, on the subject of hops. Matt was the 2007 recipient of the Brewers Association Russell Scherer Award for Innovation in Brewing. He has been named Champion Brewmaster 3 times at the World Beer Cup and Brewer of the Year 4 times at the Great American Beer Festival.
2:15 – 3:00 Christian Skovdal Andersen - beerhere.dk
Exporting Beer Success
Christian Skovdal Andersen is the creative force behind BeerHere, a contract brewing project based in Copenhagen, Denmark. BeerHere is considered among the 50 best breweries in the World at Ratebeer.com and currently have exports to five continents.
Beer Here has taken the brewing world by storm, and after just a few years in operation has already made it into the prestigious top 100 brewers in the world (three years running), as well as winning numerous medals and awards.
Christian lives by the motto “Don’t waste your thirst” and brews aggressive styles with innovative approaches and exciting raw materials, defying known style-guidelines. The beer is brewed in small batches, which allows the brewing to be creative and Beer Here to constantly experiment. We believe that is what brewing is all about!
Beer Here is what’s termed a 'partner brewer'. Based in Copenhagen, with a small pilot brewery - the recipe is perfected, then commercial batches are brewed using industry-friends equipment, such as Brewdog, Herslev Bryghus, Nøgne Ø and Søgaards Bryghus.
Over the past year Christian has lived back and forth between Europe and Africa, where he brews the newly released Bierwerk range. Local African ingredients are used and the malt is home-kilned on a self modified drum roaster. Currently 2 beers have been released in the Bierwerk range, and both are in the top 3 beers of Africa, ratebeer.com
Christian’s cartoon skills ensures the quirky labels generate a lot of interest, however, it's the amazing beer that keeps drinkers coming back again, demanding more!
Christian says: “Something that I know quite a bit of and could be relevant is exports. Many Scandinavian craft brewers have exports as a very important, and in some cases like me and Mikkeller, it is their main stream of revenue.
Even though Beer Here is tiny I still export to five continents and I would be happy discuss how to appeal to the export markets, pricing, volumes and even provide contacts.