Technical Track I: “Good Bugs: Flavor Expression of Fermentation”
Jensen Cummings, Creator, Brewed Food, Denver, CO
Saturday 12:00–12:50 pm Location: Summit Gallery, Peaks 9 & 10, Beaver Run Conference Center
His family opening their first restaurant, La Fond House in the year 1900 in Little Falls, Minnesota. Spending time working for his uncle’s restaurants and stint cooking along-side acclaimed chef Debbie Gold in Kansas City, Chef Cummings now calls Denver his home.
During his time in the Mile High City his Chef credits include running the kitchens at Kevin Taylor’s, TAG Restaurant, ROW 14 and as Chef/Owner of Slotted Spoon. As CEO of Fortune Cookie Concepts, a premier culinary consulting firm, he has developed beer-centric projects like Rackhouse, The Lobby and Crafty Fox.
Chef Cummings, a long-time beer aficionado, was also the first chef in Colorado to attain the rank of Certified Cicerone. Now, he has turned his focus to Brewed Food, a collective food (and beer) movement with a core philosophy of cooking with brewing ingredients and techniques, rather than the norm of cooking with finished beers. Bringing together chefs and brewers is giving way to a revolution to take beer & food to a level rivaling food and wine!
Jensen’s panelists include:
John Giarratano, Inland Island Yeast Co.
(more information to follow)
Troy Casey, Casey Brewing & Blending
Troy Casey has a degree in Chemistry from University of Colorado at Colorado Springs, Masters in Food Science from University of California at Davis, Diploma Brewer degree from the Institute of Brewing and Distilling and a Phd from the School of Hard Knocks Small Business Program.
Over the last 13 years, Troy has worked for Bristol Brewing Company, Coors Brewing Company, Anheuser Busch, AC Golden and most recently as founder at Casey Brewing and Blending in Glenwood Springs, Colorado. He’s personally visited dozens of other breweries as well.
Chad Yakobson, Founder/Brewmaster, Crooked Stave Artisan Beer Project, Denver, CO
Chad obtained a BSc in Horticulture Science before going on to study Viticulture and Oenology in New Zealand. He then switched his focus to the brewing industry concentrating on various micro-organisms present during barrel-aging of sour beer.
In 2010 Chad completed his master’s thesis, titled: Primary Fermentation Characteristics of Brettanomyces Yeast Species and Their Use in the Brewing Industry, and was awarded a Master of Science in Brewing and Distilling from Heriot-Watt University and the International Centre for Brewing and Distilling in Edinburgh, Scotland.
Founded in Denver, CO in late 2010 as an artisan beer project, Crooked Stave is the culmination of brewmaster and “Brettanomyces Guru” Chad Yakobson’s open source Master’s research, The Brettanomyces Project. Crooked Stave’s progressive approach to brewing blends science and art through creativity and passion. The resulting creations, most of which use Brettanomyces yeasts and mature in oak, are beers of extraordinary complexity.
Note: This seminar will accommodate 100 people. Your seat can be guaranteed by purchasing a reserved seat on the Purchase Tickets page.
Technical Track II: “TBD”
Saturday 1:15–2:05 pm Location: Imperial Ballroom, Beaver Run Conference Center
Seminar description to follow.
Note: This seminar will accommodate 60 people. Your seat can be guaranteed by purchasing a reserved seat on the Purchase Tickets page.