Craft Beverage Regional Exchange Group
Fermentation and Yeast Management
Highland Brewing Company, Asheville
Speakers and Topics for April 19, 2012
Hop growing resources and open discussion 12:30 p.m. - 2 p.m.
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 Fermentation 2-5 p.m. (Blind tasting and discussion at end of this session)
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 ferments.
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 troublesome ferments.
Dr Seth Cohen, director of ASU Enology / Fermentation Science, will moderate the event and contribute to discussions on managing fermentations.
For Craft Beverage NC REG information, contact Ms. Franya E. Hutchins at hutchinsfe@appstate.edu or Dr. Seth D. Cohen at cohensd@appstate.edu or (828) 262-8158.
