Gabe Toth is a brewer, distiller, and journalist in northern Colorado. After a ten-year newspaper career, he moved into the craft beer world in 2010 at Santa Fe Brewing Co., subsequently moving between brewing and distilling and earning awards from the GABF, World Beer Cup, ADI and ACSA. He now oversees operations at The Family Jones production distillery.
The author of the recently published book “Craft Floor Malting: A Practical Manual,” Toth is a current contributor to Artisan Spirit, Distiller, and The New Brewer magazines. He holds IBD certifications in brewing and distilling and degrees in communications and sociology.
Colin Johnston hails from Scotland and has just celebrated 10 years in the brewing industry this January.
He entered the brewing world in the best possible way; tasting a great beer in a pub and asking the company for a job. Colin has worked across the industry in many differing roles over the past Decade, principally focused on process, operations, projects management and engineering. His main focus before joining Crisp Malt was in opening and running craft breweries in Glasgow but has also worked internationally including Japan, Canada and for 6 months in Vermont in the world of cider.
Colin joined Crisp Malt in 2017 and is their craft distilling representative. He works across the UK and Ireland advising distilling customers how to get the best out of their malts and has a particular interest in provenance, local sourcing and flavour development.
He is a ‘Diploma in Brewing’ and ‘General Certificate in Distilling’ holder from the Institute of Brewing & Distilling in the UK.
Join us on Thursday, September 12, 2019, to learn more about floor malting.
When: Thursday, September 12, 2019
Time: 3:00 PM-4:00 PM EST (2:00 PM-3:00 PM CST, 1:00 PM-2:00 PM MST, 12:00 PM-1:00 PM PST)
Cost: Free for Craft Maltsters Guild members & $20 for non-Craft Maltsters Guild members
Questions? Please contact firstname.lastname@example.org
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