Posts

speciation

Williamston, MI The non-profit craft beverage trade group, Fermenta will celebrate its third anniversary on Saturday, September 23 at the Old Nation Brewing Company from 12-4 p.m.

This year’s keynote speaker is Lucy Saunders, beer and food blogger and author of The Best of American Beer and Food cookbook. She will have several Wisconsin cheeses to pair with Old Nation beer and will discuss beer and food pairings as well as how to build a better beer garden and how to design outdoor hospitality for Great Lakes water quality. In addition, Fermenta will host their annual silent auction with lots from Founders, Short’s Brewing Co, The Cicerone Certification Program, Adventures in Home Brewing, The Country Malt Group, and Motor City Malting, among others. All proceeds go to their scholarship fund which allows members to attend workshops, classes, and seminars to further their knowledge in the craft beverage industry.

Live music is a new addition to this year’s anniversary party and will be provided by Jimmy Likes Pie, a Lansing-based band that will play an eclectic mix of covers and original music.

The new board will also be elected, existing members can renew membership and all people interested in becoming more involved in the craft beer, wine, or spirits industries are welcome to join the celebration.

To purchase tickets to celebrate the women of the Michigan craft beverage industry and attend the Anniversary event, please visit here.

Fermenta is a 501 (c)(3) non-profit trade group initiated by Michigan women, committed to diversity, camaraderie, networking, and education within the craft beverage industry. The organization hosts events with an educational focus and networking opportunities and provides a network that encourages conversation about the importance of diversifying the craft alcohol industry, ways to foster progress, and provide opportunities for a variety of voices and visions.

 

fermenta

 

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