Commercial and aspiring brewers, winemakers, hop and grape
growers, distillers, and anyone involved in fermented/craft beverage production
are invited to the 2012 NC Craft Beverage Regional Exchange Group meeting
Join us January 12, 2012 at Catawba Valley Brewing Company, Morganton, NC
for a combined presentation on hop production in North Carolina and enzyme use
in commercial beverage fermentation. Speakers include NC State hop specialist
Dr. Jeanine Davis, and David Maradyn, Staff Scientist in Brewing Solutions for
enzyme professionals Novozymes.
Supported by the North Carolina Biotechnology Center and organized by
Appalachian State University, the mission of this Regional Exchange Group (REG)
is to foster collaboration among members of the growing and dynamic
fermentation/craft beverage industries of North Carolina. Meetings feature
speakers focused on fermentation technologies and scientific practices for use
throughout the production process.
Take the following link to
or contact Franya Hutchins (email@example.com, 828-262-8158)
There is no fee for this meeting.
Agenda January 12, 2012 at Catawba Valley Brewing Company, Morganton, NC
Hop Production Introduction and Discussion 9am-12pm:
covered include: establishing a hop yard, variety selection, growing,
harvesting, drying, packaging, enterprise budgets, marketing, organic options,
and scaling production. Presentation led by Dr. Jeanine Davis of NC State University.
Use in Craft Beverage Production 1:30-4:30pm:
- 2:00 Greeting and Introduction to the Craft Beverage REG
2:00 - 2:30 Incentivizing Craft Beverage Businesses in your Community- Alan
Clark, Burke County Tourism Development Authority
2:30 - 4:30 Enzyme Use in Beverage Production- David Maradyn, Novozymes; additional speakers, open discussion of
industry experiences, and question / answers.
4:30 Craft Beverage Reception, Catawba Valley Brewing Company Tasting Room
(light snacks provided)
Mark your calendars January 12, 2012 for this opportunity connect with other
industries/industry members, share experiences, concerns, and needs of these
industries, and discuss some technical aspects of production that may benefit
These meetings are intended to be casual and input from attendees is highly
Thanks to support from the Golden LEAF Foundation, the NC Biotechnology Center,
and the Small Business Administration, the Appalachian State University Enology and Viticulture
program will be holding 8 workshops in 2012 on science-based, practical
production techniques for the craft beverage industries of North Carolina.
Topics to be covered include yeast management, enzyme use, NC grape harvest
2011, filtration, sensory evaluation, and lab techniques; meetings feature
industry professionals as well as academic experts. Join us throughout 2012 for
these exciting gatherings open to wine/grape, beer/hop, distillate, and other
craft beverage producers!
Labels: craft beverage, hops, meeting