Over the past several years, there has been a marked increase in brewing and distilling industries, small and mid-scale agriculture, and processing infrastructure. With this confluence of events, it’s the perfect time to increase consumer and producer knowledge of how to use local grains in craft beverages, and what characteristics to expect from these beverages.

Hosted by Fermenta: A Women’s Craft Collective, New Growth Associates, and Michigan State University, this unique workshop will provide participants with the skills, inspiration, and ideas to use locally grown grain in the distilling and brewing process, as well as the opportunity to support the increasing number of midsize Michigan farmers.

Agenda:

5:30 pm          Registration & Networking

6:00 pm          Welcome and Overview of Workshop

6:15 pm          MSUE Barley Research Initiatives in Lower Michigan ~ Ashley McFarland,        MSU Extension

6:30 pm          Malt Sensory and Flavor Profiles with a Tasting ~ Andrea Stanley, Valley Malt

Andrea Stanley (Valley Malt) shares her expertise as the first artisan maltster on the east coast, and explores the world of malt sensory evaluation. Utilizing the newly developed and approved Hot Steep method, we will explore a “malt flight” and participants will come away better understanding the malting process and get to smell and taste a wide variety of malts.   

 

7:15 pm          Using Local Grains in Brewing/Distilling Panel

Featuring Duncan Williams, Grizzly Peak; Ryan Hamilton, Michigan Barley; Tom Laboda; Dan Bailey, Motorcity MaltHouse; & Steve Berthel, New Holland Brewery

 

8:15 pm          Closing Remarks/Q&A

8:30 pm          Happy Hour/Networking Event ~  Sponsored by Country Malt 

Tickets are $15 for Fermenta members and $25 for non-Fermenta members. They must be purchased online.

This event will be a precursory event to the annual Great Lakes Hop & Barley Conference, which will be taking place in Detroit, MI on Thursday and Friday March 2-3, 2017.

 

Fermenta