Farmer Brewer Winter Weekend: A Maltster in the Rye

Farmers, Maltsters, & Brewers Holden it Down in Upstate NY 
January 16-17, 2016
Hartwick College, Oneonta, NY

For more information or to register: 
http://www.hartwick.edu/farmerbrewer

Farmer Brewer is an immersive experience for established and aspiring farmers, brewers, and maltsters to glean crucial lessons from industry experts as well as each other. We also make plenty of time to socialize and enjoy locally grown food and beer, of course!

Weekend program includes:

• Rye Malting & Flavor Research
• Agronomics of Rye for Malting
• Managing DON from Field to Glass
• Developing a Malthouse or Brewery QC Program
• Malt Sensory: Correlating Malt Flavor with Beer Flavor
• Exploring Indigenous Brewing Ingredients
• Malting & Brewing 101

Presentations by:

• Dr. Patrick Boivin, French Institute of Malting and Brewing
• Dr. Gary Bergstrom, Plant Pathology, Cornell University
• Lindsay Guerdrum, Sensory Specialist, New Belgium Brewrey
• Dr. Richard Horsley, Plant Breeder, North Dakota State University
• Phil Leinhart, Brewery Operations Manager, Brewery Ommegang
• Aaron MacLeod, Director, Center for Craft Food & Beverage Lab
• Rich Michaels, Quality & Innovation Manager, FX Matt Brewery
• Ben Roesch, Brewmaster, Wormtown Brewery
• Dr. Paul Schwarz, Malting Science Professor, North Dakota State University
• Dr. Mark Sorrells, Plant Breeder, Cornell University

$450 INCLUDES MEALS & BEER. SPACE LIMITED TO 100 PARTICIPANTS. (Early Registration fee $375 before December 1st)

For general inquires or questions about registration, please contact:
Aaron MacLeod,  Director of the Center for Craft Food and Beverage at Hartwick College
macleoda@hartwick.edu
607-431-4232

A block of rooms has been reserved at the Courtyard Marriott, 116 Courtyard Drive, Oneonta, New York. Reservations can be made by calling 607-432-2200. Mention Farmer Brewer to get the conference rate of $99/night.