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Speakers
Matt Musial (Proximity Malt)
- Specialty Malt: Welcome to FlavorTown
Specialty Malt, a discussion on production techniques, quality aspects and how its used in brewing. From the delicate flavors of Pale Ale, Vienna and Munich malts to the strong flavors of chocolate malt and roasted barley, specialty malts give beer much of its color and flavor. Brewers throughout history have displayed their artistry through creative use of specialty malts. The maltster equally displays the mastery of their craft through the use of kilns and roasters to create these flavorful ingredients. Hop on the train to flavor town as we discuss production of specialty malts, their quality attributes and how they affect the delicious brews we love to brew and consume.
Andrew Fratianni (IFF)
- Brewing with Enzymes
This presentation will cover enzymes, guidelines for using them, specific applications for enzymes in brewing, and using enzymes to develop new styles, including brut styles, light beers, as well as their use in locally-grown grains and non-traditional ingredients.
Alex Lynch (Mieza Blendery)
- A Blendery’s Perspective and its Practical Implications
This presentation intends to identify reasons for the general absence of blending discussion in the beer industry and provide justification for as well as define a number of guiding principles for the blendery perspective. These guiding principles then provide a framework of practical considerations and methods in the blending session, mixed culture beer production, and barrel cellar management.
Ben Koppenhaver (Jasper Yeast)
- Hard Seltzer Fermentation Analysis and Optimization
An overview of the key elements for creating clean hard seltzer. A contribution to the general understanding of the fermentation of simple sugars with minimal flavor/aroma/color carry over.
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