Register now for the April
19, 2012 NC Craft Beverage Regional Exchange Group meeting, held at Highland Brewing Company, Asheville,
This will be a combined meeting for hop growers and beverage producers focusing
on managing fermentations from a very applied and
practical standpoint. Discussions will include basic yeast and microbial
activities, propagation considerations, nutritional demands, fermentation
kinetics, and quality aspects associated with such processes (e.g. sensory
implications, attenuating ethanol output, minimizing time input). Everyone
likes a clean and trouble-free ferment!
This will include a blind tasting of beers brewed with
local, NC-grown hops to compare against beers brewed with the same varieties of
hops grown in the Pacific Northwest. Your participation and input is highly
valued at this meeting!
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 series. 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.
meeting and presentations will run Thursday, April 19th from 12:30 to 5pm at
Highland Brewing Company. There are no fees for this REG meeting.
Speakers and Topics for April 19, 2012
Hop growing resources and open discussion 12:30-2pm
Dr Jeanine Davis is co-leader of the North Carolina Hops Project through NC
State University, led the NC Specialty Crops Program for eight years, and is
closely involved with the hops effort in the mountains. She will lead a
discussion on hops in NC as a continuation of our previous meeting. We
encourage all hop growers, current or future, to get in on this discussion and
make sure that the needs, concerns, and values of the hop-growing community are
brought to the table. Stick around and compare several single-hop beers sourced
from NC versus the PNW.
Managing Fermentations 2-5:00pm (Blind tasting and discussion at end of this
Dr. Eric Allain, a biochemist at Appalachian State University, brewing instructor
and brewing enthusiast, will discuss the basic mechanisms behind bacteria and
yeast activity with a focus on applications and tangents for grain-based
Michael Jones, a Fermentation Specialist for Scott Laboratories, has spent
decades in the wine business, and is an engaging, practical, and informative
presenter. He will lead a discussion on caring for your microbes to ensure
successful fermentations and common causes and recommendations for stuck or
Dr Seth Cohen, director of ASU Enology / Fermentation Science, will moderate
the event and contribute to discussions on managing fermentations.
Labels: brewery, fermentation, hops