The beer and brewing educational component of our festival weekend continues to grow, and is beginning to attract as much attention as the Commercial Tasting itself. Please note that we will be modeling the schedule for the weekend after last year’s as it was quite successful. There will again be four seminar tracks on Saturday afternoon: the Brewmaster’s Track, a Technical Track, the Sensory Workshop Track and the “Random Track”, and there will be no seminars that begin after the Commercial Tasting starts.
As is traditional for our Big Beers Featured Brewmasters, each will choose a topic to showcase their area(s) of expertise and/or love of brewing. Each will speak and interact with the audience for 50 minutes’ time, and share several beers that support their topic. These seminars will be held after the Experimental Brewing Seminar and before the Commercial Tasting begins. The first will be at 12:00 pm, and the second at 1:15pm.
By popular demand we have established a system whereby for a nominal amount you may save a seat for a seminar. Please note that this is in addition to your Commercial Tasting & Seminars event pass, and if you are not present at the time that the seminar begins your seat will be awarded to another attendee on a first come, first seated basis.
The Cicerone Workshop will be offered at no charge, thanks to All About Beer Magazine, and we are told that this opportunity has not previously been available at any event! The Yoga of Brewing and the Cigar Pairing Experience are also free of charge and open to those attending or participating in the Commercial Tasting.
The Seventeenth Annual Big Beers Festival is honored to welcome the following Brewmasters and industry experts as featured presenters for this year’s festivities:
Cicerone Workshop
Pat Fahey, Master Cicerone
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Friday 8:30–11:30 am Location: Breckenridge Ballroom Peak 17
The Big Beers Festival is pleased to once again be hosting the Cicerone Program over festival weekend. As is traditional, the the Cicerone Workshop will be held from 8:30am–noon on Friday morning.
With the generous sponsorship of All About Beer Magazine, Pat Fahey will be presenting this informational workshop free of charge, an unprecedented opportunity for the beer lover or connoisseur. Open to the public, topics covered in the workshop will range from storage and draft equipment to beer styles and food & beer pairing… covering almost everything you can imagine in the world of beer. It is not necessary to sign up for this workshop. Come on in and join us!
Pat Fahey is based in Chicago, and works for the Cicerone® Certification Program managing exam content, developing educational material, and administering training across the nation. Pat also regularly speaks at conferences, judges at the Great American Beer Festival, and contributes as a member of the Beer & Food Working Group.
In May of 2013, he passed the Master Cicerone® exam, becoming one of 11 Master Cicerones in the world and the youngest to ever pass the exam, and in 2014 was named one of Wine Enthusiast’s Top 40 Under 40 Tastemakers.
Certified Cicerone Exam
______________________
Friday 1:30 pm Location: Summit Gallery Peak 10
Once again, guests & participants at the Big Beers Festival will have the opportunity to become a Certified Cicerone. Recognized as the standard in the industry, the Cicerone Program offers a measurable certification with regard to knowledge of all things beer. Similar to a Sommelier designation in the world of wine, there are four levels of Cicerone Certification.
The Certified Beer Server designation is accessible online at www.cicerone.org for a modest fee. The Certified Cicerone Exam is significantly more advanced, and is only offered a few times per year at locations around the country. To register for the Certified Cicerone Exam in Breckenridge at the Big Beers Festival, please contact Ray Daniels, Director, at Ray@Cicerone.org or by going to Contact Us on the www.Cicerone.org website. Ray will handle all registration and fees associated with the exam directly with you, and the exam will begin at 1:30pm at Beaver Run Resort Conference Center Summit Gallery Peak 10.
NOTE: The morning’s workshop is just an overview and/or review—it should not be considered a comprehensive prep course. Those taking the afternoon Certified Cicerone exam should be prepared ahead of time, and you can view the exam syllabus. To register for this exam, visit: http://cicerone.org/content/exam-schedule.
Topic: “Craftbeer.com Beer and Food Experience”
Julia Herz, Brewers Association Craft Beer Program Director
Chef Adam Dulye, Brewers Association/CraftBeer.com Executive Chef
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Friday 6:00–7:00 pm Location: Breckenridge Ballroom Peak 17
Foodies and beer geeks unite while we help tune your inner pairing guide during this unique and cutting edge demonstration. Get ready to enjoy craft beers from small and independent U.S. brewers along with a strategic pairing plate of locally sourced ingredients representing the basic tastes of sweet, salt, sour, bitter and umami while we take your palate and mind on a ride.
Julia Herz is the Craft Beer Program director at the Brewers Association, publisher of CraftBeer.com and a spokesperson for the Brewers Association. She is a BJCP-certified beer judge, an award-winning homebrewer, a Certified Cicerone® and a beer educator. She has been featured by The Splendid Table, The Food Network’s Unwrapped, CNBC’s Closing Bell, Good Morning America Live, is a regular beer blogger for HuffPost Taste, is co-author of the CraftBeer.com Beer & Food Course as well as the forthcoming book Beer Pairing.
Chef Adam Dulye (pronounced “doo-lee”) is executive chef for the Brewers Association and CraftBeer.com. Dulye is a Culinary Institute of America graduate who has helmed kitchens with a craft beer focus from the mountains of Colorado to San Francisco, California. Dulye also oversees culinary side of SAVOR®: An American Craft Beer and Food Experience, Paired at the Great American Beer Festival®, and the World Beer Cup® and is co-author of the CraftBeer.com Beer & Food Course.
This seminar will accommodate 150 people. Your seat can be guaranteed by purchasing a reserved seat on the Purchase Tickets page.
Cigar Pairing Experience
Clay Carlton, Palma Cigars
Paul Gatza, Brewers Association Director
Greg & Bridgette Geiger
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Friday Night: 10:00pm–midnight Location: Coppertop Cafeteria
Join Paul Gatza (top right), Bridgette & Greg Geiger for masterful pairings of hand rolled cigars by Clay Carlton (bottom right) and great craft beer. Experiment and visit with the man behind the cigars and the team responsible for the featured pairings.
No ticket or reserved seat required for this event, with just an occasional informal presentation. Come and go as you like. Bring your coat for smoking outside at the fire pit.
Experimental Brewing Seminar
Topic: “Experimenting with Local Maltsters”
______________________
Saturday 9:30–11:30 am Location: Imperial Ballroom, Beaver Run Conference Center
Our earliest seminar on Saturday morning is the Experimental Brewing Seminar, running from 9:30am – 11:30am. The result of a brainstorming session geared toward including innovative brewers who are mapping out the future of craft brewing, but may not be geared toward packaging or nationwide marketing, the Big Beers Festival is pleased to host “Brewing Outside the Box: Brewers Gone Wild!” David Edgar will once again be moderating our Experimental Brewing Seminar.
Panelists:
Jason K. Cody, President/CEO, Colorado Malting Company, Malt Tech LLC, Board Member Real Colorado Beer Project
Jason is the Corporate President and CEO of Colorado Malting Company and has held this position since 2008 when the company was founded by Jason and his Father, Wayne Cody.
Jason has been a long time barley producer and was has been a part of a production malt barley operation his entire life. He has learned malting as an apprentice from Colorado Malting’s Senior Malt Advisor Dave Thomas.
Over the past 8 years of operating Colorado Malting Company Jason has become a master at the malting trade having malted nearly every type of grain possible. He has, to date, malted over 1000 consecutive batches of barley malt with his Father Wayne. Jason holds a bachelor of science degree from Liberty University in Lynchburg, VA; and a M.Div from Concordia Theological Seminary in Fort Wayne, Indiana.
He enjoys spending time with his family, hunting, fishing, and serving at his church is Alamosa. Jason is married to his wonderful wife Patricia and the two have nine children. They reside on the barley farm South of Alamosa just one mile from the malt house.
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.
John Bricker, Three Barrel Brewing Co, Del Norte, CO
John, a University of Colorado Buff alumni and Colorado-native, founded Three Barrel Brewing Co. in South Central Colorado–Del Norte–in 2003. John studied at the Siebel Institute with Ian Stanners, a longtime brewer from Molson. He is a Colorado Brewers Guild and BA supporter.
From his first brewhouse -the kitchen stove, and his first cellar- the closet, John, with his son-in-law and partner, Will Kreutzer, his daughter Bridget, and his wife Pam, started this all-Colorado business from scratch. From a 3 barrel system in the back of his insurance business, John now brews on a 15 barrel brewhouse in their new facility on Grande Avenue in Del Norte, CO.
John still brews on the original 4hl/3BBl Copper system at the original location, making one-off beers, barrel aged, and sour beers. Three Barrel works closely with their valued malting partners at Colorado Malting Co. (CMC) to push the edges of Old World Malting techniques with true Craft Brewing. Recent projects include an Aspen Leaf bittered Kolsch-style ale, and an Aspen Leaf bittered dark Bock with all San Luis Valley Barley.
They also partnered with CMC on a Belgian-style Ale with a wild yeast that Josh & Jason Cody propagated on the malt and barley farm called “Spontane .” Three Barrel Brewing Co was recently awarded the 2016 Dr. James Matoon Brewing Recognition Award by The Rocky Mountain Microbrewing Symposium (RMMS) Board.
Will Kreutzer, Three Barrel Brewing, Del Norte, CO
Will Kreutzer, a Colorado Native, grew up in the Golden area and later went to Hasting College in Nebraska where he played baseball and obtained a degree in Business Administration. When he returned to Colorado he was in the banking and merchant services industry but spent much of his time in Southwest Colorado, boating in the summer and snowboarding in the winter with the Bricker family.
Soon after marrying Bridget Bricker (John’s daughter) and having 2 little boys, the Kreutzers moved to Del Norte, CO where they could enjoy small town life, and Will could take the opportunity to use his business skills with John’s brewing, which was gaining an audience.
In 2012 Will and John opened the original tasting room on Columbia Ave. The tasting room was quickly out-grown and Will worked to open their current location on Grand Ave in Del Norte. Will now brews on the 15 BBL brewhouse, while also managing the tasting room, distribution, and sales.
Will is very involved in the local community and strives to support local businesses. Three Barrel Brewing Co has received the “Locally Minded Brewery” award three years in a row (2013, 14, 15) from Colorado Malting Company, and in 2016 Will was inducted as an honorary member of The Order of Honorary Maltsters for his “exemplary dedication to local craft malt.”
Andrea Stanley, Co-Founder/Maltster of Valley Malt, Hadley, MA
Many years ago barley and other grains were grown on New England farms. Every village had a malthouse. Today most grain is grown and traded on the world market, and only a handful of malthouses exist in the United States. In 2009, we began malting grains in our kitchen in Hadley, Massachusetts because we wanted to make truly local beers. The process was so fun we decided to bring the malthouse back.
We started Valley Malt in 2010, with the support of farmers and brewers in our area. For the first time in many decades, barley is being grown in organic fields, helping to build healthy soil. Valley Malt now offers base malts for local brewers and is bringing an innovative twist to many traditional malts. Being a micro-malthouse has its advantages. We can offer unique malts that are made from heirloom or gluten-free grains, smoked with native woods, and roasted fresh to order.
John Mallet, Director of Brewery Operations for Bell’s Brewery, Kalamazoo, MI
John Mallett has managed all beer production for award-winning Bell’s Brewery, Inc. in Kalamazoo, Michigan since 2001, leading many of its brands to near cult status among beer enthusiasts.
Throughout his 26-year professional brewing career, Mallett has been recognized for his expertise and leadership in brewery technical education and training. He serves on many boards and technical committees, including the Master Brewers Association of the Americas, Brewers Association, Hop Quality Group, and American Malting Barley Association.
He has authored more than 40 brewing technical papers and presentations and, since 1995, is a member of the extended faculty of Siebel Institute of Technology. In 2002, Mallett received the Russell Schehrer Award for Innovation in Craft Brewing.
Moderator: David Edgar
Note: This seminar will accommodate 100 people. Your seat can be guaranteed by purchasing a reserved seat on the Purchase Tickets page.
The Yoga of Brewing
Kim Fuller, Co-Founder, In Your Element, Minturn, CO and Bobby L’Heureux
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Saturday Morning 10:00–11:00 am Location: Colorado Ballroom Foyer
The Yoga of Brewing: Discover yogic wisdom and practices to enhance your skill as both a brewer and a consumer of amazing beer. This session is the perfect way to prepare your body, mind, and soul to receive the outstanding selection of beers coming your way throughout the day. Join Kim Fuller of In Your Element Yoga in Minturn, CO for this experiential session. No yoga experience, mat, or yoga pants required! Roll out of bed for your first – and most unique – pairing of the day. No ticket or reserved seat required for this event.
Kim Fuller is a yoga teacher and a freelance writer, and she is always excited to share movement and words with the world. She finds inspiration for teaching and writing through a love of nature, paired with the power of igniting energy, language connection.
Kim has a love for outdoor activities that yoga complements — running, biking, hiking, backpacking, skiing, snowshoeing — and also enjoys keeping up with her interests in photography, guitar, reading and cooking. A beer lover, Kim’s favorite post-activity beverage is a crisp lager or well-balanced pale ale.
Bobby L’Heureux describes his relationship to yoga as ever-evolving, and sharing the practice is what brings him joy in teaching others. He continues to explore the inner workings of himself to develop his practice in mind and body, and to help his students do the same.
Bobby values community connection, and his classes are always led with a big smile and a relaxed demeanor. Along with being a yoga teacher, Bobby is a bartender in Vail, and appreciates true craft behind good brews. His favorite varieties are usually the most dynamic and robust, just like what you’ll find every year at Big Beers.
Sponsored by DRAFT Magazine
Brewmasters’ Seminar Tracks
Brewmasters’ Seminar I: “Brewing Strong Beers of Belgian & German Origin”
Phil Leinhart, Brewmaster, Brewery Ommegang, Cooperstown, NY
Florian Kuplent, Co-Owner/Brewmaster, Urban Chestnut Brewing Co., St. Louis, MO
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Saturday 12:00–12:50 pm Location: Summit Gallery, Peaks 9 & 10, Beaver Run Conference Center
Join Phil Leinhart, Brewmaster for Brewery Ommegang, and Florian Kuplent, Brewmaster/Co-Owner of Urban Chestnut Brewing Co. as they discuss the brewing techniques and heritage of the Strong Ales of Germany and Belgium. This seminar is the prelude to their Collaboration Seminar, next on the schedule.
Phil Leinhart, Brewmaster of Brewery Ommegang, Cooperstown, NY
The Ommegang mashstaff belongs to Phil Leinhart, who came to Brewery Ommegang to be Director of Production in January 2007. Early in 2008, Phil took on the office and responsibilities of Ommegang Brewmaster.
Phil has been in the brewing industry for over twenty-five years, and has worked in and studied brewing in England and Germany, as well as in the US. Phil arrived at Ommegang in January 2007 to manage the rapid increase in brewing capacity and to oversee installation of new packaging and brewhouse equipment.
Since then he has overseen record-breaking brewing production each year, several brewhouse and cellar capacity expansions and improvements, the ongoing refinement of Ommegang’s core beers as well as the introduction of Biere De Mars, Ommegeddon, Gnomegang, and Biere D’Hougoumont; the seasonal lineup: Glimmerglass, Fleur de Houblon, Scythe & Sickle, and Adoration; the Brewmaster’s Obsession Series; and the Game of Thrones-inspired series of beers in collaboration with HBO.
Leinhart’s extensive brewing experience started with The Manhattan Brewing Co., one of the first brewpubs in the country, as well as working for Commonwealth Brewing and Harpoon Brewing in Boston, and The Lion Brewery in Wilkes-Barre, PA. Prior to Ommegang, he gained extensive experience at Anheuser-Busch as a supervisor in Brewing and Quality Assurance and Maintenance, as well as being part of a team that programmed and implemented a Siemen’s Re-control of the Fermentation and Lagering Departments.
In September 2008, Phil became the second Ommegang brewmaster honored by being inducted into the Knighthood of Brewers Mashstaff, by the Belgian Brewers Guild in Brussels, Belgium.
Florian Kuplent, Brewmaster, Urban Chestnut Brewing
Brewmaster Florian Kuplent brings nearly two decades of artisan brewing experience to Urban Chestnut Brewing Co. From serving as a brewer’s apprentice in a small German brewery to developing award-winning beer recipes for one of the world’s largest brewers, Florian now shares his distinctive brewing creations with the craft beer enthusiasts of St. Louis from the brewhouse of his start-up brewery, Urban Chestnut Brewing Company.
At UCBC, Florian makes use of a unique brewing philosophy UCBC refers to as Beer Divergency—a ‘new world meets old world’ brewing approach wherein UCBC contributes to the “revolution” of craft beer through creations of artisanal, modern American beers, and pays “reverence” to the heritage of beer with offerings of classically-crafted, timeless European beer styles. This philosophy is also utilized at the Urban Chestnut Hallertauer Brauerei located in Wolnzach, Bavaria, where timeless regional styles are brewed alongside modern styles.
Note: This seminar will accommodate 60 people. Your seat can be guaranteed by purchasing a reserved seat on the Purchase Tickets page.
Brewmasters’ Seminar II: “Ommegang & Urban Chestnut Collaborations”
Florian Kuplent, Co-Owner/Brewmaster, Urban Chestnut Brewing Co., St. Louis, MO
Phil Leinhart, Brewmaster at Brewery Ommegang, Cooperstown, NY
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Saturday 1:15–2:05 pm Location: Summit Gallery, Peaks 9 & 10, Beaver Run Conference Center
Join Florian Kuplent, Brewmaster/Co-Owner of Urban Chestnut Brewing Co., and Phil Leinhart, Brewmaster for Brewery Ommegang, as they discuss the inspiration and brewing techniques for their collaboration beers. This seminar is the sequel to ‘Brewing Strong Beers of Belgian & German Origin’ scheduled at noon.
Florian Kuplent, Brewmaster, Urban Chestnut Brewing
Brewmaster Florian Kuplent brings nearly two decades of artisan brewing experience to Urban Chestnut Brewing Co. From serving as a brewer’s apprentice in a small German brewery to developing award-winning beer recipes for one of the world’s largest brewers, Florian now shares his distinctive brewing creations with the craft beer enthusiasts of St. Louis from the brewhouse of his start-up brewery, Urban Chestnut Brewing Company.
At UCBC, Florian makes use of a unique brewing philosophy UCBC refers to as Beer Divergency—a ‘new world meets old world’ brewing approach wherein UCBC contributes to the “revolution” of craft beer through creations of artisanal, modern American beers, and pays “reverence” to the heritage of beer with offerings of classically-crafted, timeless European beer styles. This philosophy is also utilized at the Urban Chestnut Hallertauer Brauerei located in Wolnzach, Bavaria, where timeless regional styles are brewed alongside modern styles.
Phil Leinhart, Brewmaster of Brewery Ommegang, Cooperstown, NY
The Ommegang mashstaff belongs to Phil Leinhart, who came to Brewery Ommegang to be Director of Production in January 2007. Early in 2008, Phil took on the office and responsibilities of Ommegang Brewmaster.
Phil has been in the brewing industry for over twenty-five years, and has worked in and studied brewing in England and Germany, as well as in the US. Phil arrived at Ommegang in January 2007 to manage the rapid increase in brewing capacity and to oversee installation of new packaging and brewhouse equipment.
Since then he has overseen record-breaking brewing production each year, several brewhouse and cellar capacity expansions and improvements, the ongoing refinement of Ommegang’s core beers as well as the introduction of Biere De Mars, Ommegeddon, Gnomegang, and Biere D’Hougoumont; the seasonal lineup: Glimmerglass, Fleur de Houblon, Scythe & Sickle, and Adoration; the Brewmaster’s Obsession Series; and the Game of Thrones-inspired series of beers in collaboration with HBO.
Leinhart’s extensive brewing experience started with The Manhattan Brewing Co., one of the first brewpubs in the country, as well as working for Commonwealth Brewing and Harpoon Brewing in Boston, and The Lion Brewery in Wilkes-Barre, PA. Prior to Ommegang, he gained extensive experience at Anheuser-Busch as a supervisor in Brewing and Quality Assurance and Maintenance, as well as being part of a team that programmed and implemented a Siemen’s Re-control of the Fermentation and Lagering Departments.
In September 2008, Phil became the second Ommegang brewmaster honored by being inducted into the Knighthood of Brewers Mashstaff, by the Belgian Brewers Guild in Brussels, Belgium.
Note: This seminar will accommodate 60 people. Your seat can be guaranteed by purchasing a reserved seat on the Purchase Tickets page.
Sponsored by ABS Commercial
Technical Seminar Tracks
Technical Seminar Track I: “Discovering Fruit & Fruit Flavors in Brewing”
Steven Pauwels, Brewmaster, Boulevard Brewing Co., Kansas City, MO
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Saturday 12:00–12:50 pm Location: Imperial Ballroom, Beaver Run Conference Center
Join Steven Pauwels, Brewmaster for Boulevard Brewing Co., for an in-depth journey of the technical aspects of brewing, enhancing, and experimenting with fruit and fruit flavors. Some come from the fruit itself, others from fermentation, from hops, and from other places…
Boulevard Brewing Co. Brewmaster Steven Pauwels is responsible for one of the most popular saisons in the United States, Tank 7. The transplanted brewmaster has degrees in biochemical engineering from KaHo Sint-Lieven and experience brewing at Brouwerij Krugar, Domus brewpub, and Brouwerij Riva.
Note: This seminar will accommodate 100 people. Your seat can be guaranteed by purchasing a reserved seat on the Purchase Tickets page.
Technical Seminar Track II: “Brewery Terroir”
Jeffrey Stuffings, Founder of Jester King Brewery, Austin, TX
Chase Healey, Owner of American Solera, Tulsa, OK
Phil Markowski, Co-Founder/Master Brewer, Two Roads Brewing Co., Stratford, CT
Nile Zacherle, Founder & Brewmaster, Mad Fritz Brewing Co., St. Helena, CA
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Saturday 1:15–2:05 pm Location: Imperial Ballroom, Beaver Run Conference Center
Join four Brewmasters from geographically diverse parts of the country as they showcase the results of an experiment that classically features the concept of ‘terroir’. Chase Healey of American Solera, Jeffrey Stuffings of Jester King Brewery, Phil Markowski of Two Roads Brewing Co., and TBD will be your hosts. Find out – and taste – what happened.
Jeffrey Stuffings is the Founder of Jester King Brewery in Austin, Texas. He grew up in Bradenton, Florida and graduated from the University of Notre Dame with a degree in Political Science in 2002. He then graduated from Boston College Law School in 2006.
During his time in Boston, Jeffrey was introduced to craft beer and homebrewing. In 2007, he followed his wife Amber to Austin, Texas and began homebrewing intently. Dissatisfied with law, Jeffrey left the profession and began working at Austin Homebrew Supply, while simultaneously working on the business plan for Jester King Brewery. After fundraising and construction, Jeffrey opened Jester King in 2010 along with his partners Michael Steffing and Ron Extract. Today, Jeffrey manages the brewery and maintains oversight of all aspects of the business. He and his wife Amber have two children and live in Dripping Springs, Texas.
Chase Healey is the founder of American Solera in Tulsa, OK. Chase grew up in the Tulsa area and graduated from the University of Oklahoma in 2009. He began home brewing while at OU and helped open Oklahoma City’s Coop Ale Works in 2009 as their head brewer.
In 2012, Chase decided to open Prairie Artisan Ales with the help of his younger brother, Colin. He got his start with brewing farmhouse ales as a solution to bad beer laws and a hot climate, but soon his interests shifted to mixed and spontaneous fermentations. This lead him to open American Solera in 2016. Chase currently lives in Tulsa with his wife, Erica and son, Denver.
Phil Markowski, Two Roads Brewing Co.
Master Brewer Phil Markowski comes from an engineering background. After dabbling in home brewing and winning a few competitions back in the 1980’s Phil made the bright decision to go into the craft beer world as a career.
A long career at various breweries has led to dozens of medals from the GABF and WBC, along with many other medals at regional and international competitions. Phil also wrote the book on Farmhouse Ales, literally, and is thrilled to be in his dream job: working with friends to create a brewery from scratch with state-of-the-art equipment.
Nile Zacherle, Mad Fritz Brewing Co.
“One Valley Two Passions”
Nile Zacherle first began his journey into fermented beverages in 1990 at the age of 18 when he and his father brewed their first batch of beer at home. This pushed him to get a BS in Fermentation Science at UC Davis.
While at UC Davis, Nile completed the Master Brewers program passing the 2 day diploma in brewing issued by the IOBD (Institute of Brewing and Distilling based in the UK) in 1996. After an internship at a Napa Winery doing small lot winemaking and research enology he returned to UC Davis to finish his degree. He was hired to assist Dr. Michael Lewis in teaching the brewing classes and interned a several small pub breweries.
He graduated in 1997 and began brewing and directing quality at Anderson Valley Brewing Company in Northern California. In 1999 he moved on to assisting winemakers in Australia, France and back in Napa Valley where he met his wife Whitney, also a Winemaker at Fisher Vineyards, where they have been making wine since 2000. Nile currently makes wine for David Arthur Vineyards as well as operating Mad Fritz.
Nile and Whitney launched Mad Fritz in 2014 and was named after their two children Madeleine and Fritz. Their focus is on brewing beers with a ‘Farm to Foam’ approach. The sourcing of single variety barleys that are all craft-malted with an origin, as well as hops and water sourcing defines the beer styles in what they call ‘Origin Beer’ as each beer states the origin and variety of each ingredient. All beers are barrel aged (new and used cooperage), bottled unfined/filtered and naturally carbonated in the bottle or keg.
Note: This seminar will accommodate 100 people. Your seat can be guaranteed by purchasing a reserved seat on the Purchase Tickets page.
Sponsored by Birko
Sensory Workshop Tracks
Sensory Workshop: Brewing With Exotic Fruit & Vegetables
John Holl, Editor, All About Beer Magazine
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Saturday 12:00–12:50 pm Location: Summit Gallery, Peak 11, Beaver Run Conference Center
Beer is food and sometimes needs a garnish. Like chefs, today’s brewers are searching for new and exciting flavors to bring new depth and dimension to their pale ale, porter, saison and kolsch. Join John Holl, Editor of All About Beer Magazine, to learn from an expert panel of brewers about the potential pitfalls and delicious benefits from brewing with exotic fruits, every day vegetables, and more.
John Holl is the award-winning editor of All About Beer Magazine and author of Dishing Up New Jersey and The American Craft Beer Cookbook. A journalist since 1996, his work has appeared in the New York Times, Wall Street Journal, Washington Post, Wine Enthusiast, and many other publications. He’s judged beer competitions around the globe, regularly lectures on craft beer, and appears often on television. He is host of After Two Beers, a long form interview podcast. On Twitter @John_Holl.
Panelists:
Brian Faivre, Deschutes Brewery
Brian joined Deschutes five years ago after leaving the world of software development and has worked in various roles in the brewing department, most recently as assistant brewmaster for production technology.
Brian’s background in computer science has helped him optimize recipes and develop operating procedures to take Deschutes to the next level of production. He holds a bachelor of science in computer science and has also completed the University of California Davis Master Brewer Program.
Kyle Carbaugh, Wiley Roots Brewing Co.
Kyle’s brewing endeavors started similarly to many others: at home, on a stovetop, while working a corporate day job.
In 2013, he and his wife/business partner, Miranda, opened Wiley Roots Brewing Company in Greeley, Colorado. Wiley Roots opened with a lineup of classic American styles, and within the first three months of brewing professionally won a bronze medal at the 2013 Great American Beer Festival for their American-style Wheat, Super 77. The bronze was then followed up with a gold medal at the 2015 Great American Beer Festival.
Since embarking on his professional brewing career in 2013, Kyle’s passions (along with the passions of the rest of the Wiley Roots family) have taken over at Wiley Roots resulting in adapting the brewery to a more categorically farmhouse-style brewery, interweaving some of the classic American styles, with new and innovative styles, along with creative interpretations of traditional Belgian and French saisons and barrel aged sour beers.
Phil Markowski, Two Roads Brewing Co.
Master Brewer Phil Markowski comes from an engineering background. After dabbling in home brewing and winning a few competitions back in the 1980’s Phil made the bright decision to go into the craft beer world as a career.
A long career at various breweries has led to dozens of medals from the GABF and WBC, along with many other medals at regional and international competitions. Phil also wrote the book on Farmhouse Ales, literally, and is thrilled to be in his dream job: working with friends to create a brewery from scratch with state-of-the-art equipment.
Dr. Jeremy Gobien, Copper Kettle Brewing Company
Jeremy is an owner and Head Brewer for Copper Kettle Brewing Company in Denver, CO. He received his Ph.D. in Materials Engineering from North Carolina State University in 2010. After college, he and his wife Kristen began planning to open their own microbrewery after several years of brewing at home. They packed up everything they owned to move to Denver and in the Spring of 2011 Copper Kettle Brewing Company opened it’s doors to the public.
The brewery has grown from a small nanobrewery producing a wide range of styles for the tap room only to now distributing kegs, 22oz bottles and cans throughout Colorado and in selects states around the nation in just five years. The brewery is mostly known for it’s Mexican Chocolate Stout, a unique spiced stout made with liquid cacao, cassia cinnamon, and a blend of three chili peppers native to Central America. The recipe is based on historical references in which the Maya used the spices to flavor their cacao for use in religious ceremonies.
Copper Kettle has won numerous awards throughout it’s history, including two gold medals at Great American Beer Festival (2016, 2011).
Note: This seminar will accommodate 40 people. Your seat can be guaranteed by purchasing a reserved seat on the Purchase Tickets page.
Sensory Workshop: “Who Needs Milk When You Can Have Beer With Your Cookies!”
“Dr.” Bill Sysak, Founder & CEO, Wild Barrel Brewing Company
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Saturday 1:15–2:05 pm Location: Summit Gallery, Peak 11, Beaver Run Conference Center
Let “Dr.” Bill Sysak, considered one of the world’s foremost experts in beer and food pairings, share his master pairings philosophy with you. Enjoy great craft beer from three of Colorado’s most prestigious craft breweries; Avery, Great Divide, & Oskar Blues paired with the deliciousness that is Mountain Top Cookie Shop. Bill believes there isn’t a food item in the world that you can’t pair with craft beer. Come spend an hour with him and see if that’s true.
Bill Sysak, or “Dr.” Bill, as he’s known in the inner circle of craft-beerdom, is a master of zymurgical knowledge and general beer wizardry. A Certified Cicerone and collector of rare beers, his personal cellar currently houses more than 3,000 bottles.
Though “Dr.” Bill was ahead of the curve on great beer, he didn’t earn his nickname through his near doctorate level of real-life beer scholarship. He earned it as a medic in the Army National Guard. Somehow the moniker stuck and Bill remained “Dr.” Bill long after he left the military to pursue a career in the medical field. So ingrained was his nickname that even the actual Doctors he worked with referred to him as “Dr.” Bill.
Bill was exposed to great beer earlier than most, thanks to some well-guided mentoring from his father. Every Friday and most Saturdays, Bill and his father would sample a dozen new beers with friends. This education taught Bill about the variety of styles and complex flavor profiles available in the world of great beer. In a period from 1977 to 1980 Bill and his father tasted over 2,500 different beers, that total is now over 50,000.
His 39 years of exposure to the Craft beer industry has placed him in the unique position of seeing it go from the initial stages of a fledgling industry to where we stand today at over 4,900 craft breweries across America.
Bill’s passion for beer continued to grow throughout his 25 years in the medical field, inspiring him to travel the world and visit over 1400 breweries. During one decidedly prolific three-year stint in Germany, Dr. Bill visited Belgium 35 times and stepped foot in roughly 120 breweries in Belgium alone. On the subject of Belgian beers “Dr.” Bill is once again considered one of the foremost experts in America. He has an encyclopedic knowledge of the breweries, and their beers.
After his time in Europe, Bill moved to Seattle to immerse himself in the craft beer scene. He then moved back to his birthplace, Southern California, where he has spent the last two decades amassing one of the most extensive privately held collections of rare beer in the US and has hosted some of the most extravagant beer-tasting events in the world.
In 2009 Bill joined Stone Brewing, the 10th largest craft brewery in America, and became their “Craft Beer Ambassador”. He set the beverage philosophy for the company, put on unparalleled beer & food pairing events, created amazing festivals such as Sour Fest and Oakquinox and traveled around the country for Stone spreading the gospel of craft beer and consulting with bars and restaurants on how to succeed in such a competitive market. He is considered one of the most knowledgeable craft beer experts in the industry.
Bill’s expert knowledge does not stop with beer alone; He is also an expert when it comes to pairing fine wines, spirits and cigars.
Bill has been featured in such publications as; NY Times, Draft Magazine, Imbibe, LA Times, and Food & Wine and The Wall Street Journal. He is on the San Diego State University “Business of Craft Beer” Advisory Board and is the instructor for the “Exploring Craft Beer” and “Secrets of Exceptional Beer and Food pairings” courses.
He also did a stint on the popular internet podcasts, “New Brew Thursday” where he did a “Master Pairings” segment each week and “Expert Drinking” where he educated his fans on the best of craft beers, fine wines, & spirits.
Bill separated from Stone brewing in October of 2016 and announced that he will be opening Wild Barrel Brewing Company in San Marcos, CA. in 2017. You can follow Bill on Twitter and Instagram on @Masterpairings or join his Facebook fan page: Master Pairings with “Dr.” Bill.
Note: This seminar will accommodate 40 people. Your seat can be guaranteed by purchasing a reserved seat on the Purchase Tickets page.
Sponsored by MicroStar
Random Seminar Tracks
Random Track I: “Unearthing Ancient Styles”
Aaron Heaton, Moderator & Co-Owner of Grimm Brothers Brewhaus, Loveland, CO
Sam Calagione, Owner of Dogfish Head Craft Brewery, Milton, DE
Tony Simmons, Owner of Pagosa Brewing Co., Pagosa Springs, CO
James Howat, Commander-in-Chief, Black Project Spontaneous & Wild Ales
Don Chapman, Co-Owner of Grimm Brothers Brewhaus, Loveland, CO
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Saturday 12:00–12:50 pm Location: Summit Gallery, Peak 12, Beaver Run Conference Center
In 2015, the Great American Beer Festival introduced a new category: Historical Styles. To many, this was an introduction to beers that have been lost to time. Unearthing Historical Styles is a seminar showcasing some of these styles, as well as some of those not listed by Brewers Association, by the people who make those beers.
You cannot talk about beer without talking about history and geography, so we will take an in depth approach to what is considered a historical style and what research, ingredients and processes were used to re-create these beers. We will also ask questions about their origins and why – maybe – they were lost to time.
Join moderator Aaron Heaton of Grimm Brothers, Sam Calagione of Dogfish Head, Tony Simmons of Pagosa Brewing, and Don Chapman of Grimm Brothers for this intriguing discussion – and taste – of ancient history.
Aaron Heaton, Co-Owner of Grimm Brothers Brewhaus, Loveland, CO
Moderator Aaron Heaton is the co-owner of Grimm Brothers Brewhouse located in Loveland Colorado. Grimm Brothers Brewhouse, established in 2010, is known for its award wining beers with an emphasis on traditional and historical beers from Germany.
Aaron is known as the “beer geek” at Grimm and is passionate about the beer. He is a graduate of American Brewers Guild and an avid judge for BJCP and GABF.
Sam Calagione, Founder/President, Dogfish Head Brewing & Eats, Milton, DE
When Sam Calagione opened Dogfish Head in 1995 it was the smallest commercial brewery in America making 10 gallons of beer at a time. Today Dogfish Head is among the most recognized breweries in the country.
Dogfish Head is the first American craft brewery to focus on culinary-inspired beer recipes outside traditional beer styles and has done so since the day it opened as the motto “Off-centered ales for off-centered people” attests to. Recipes like Namaste (orange peel, orange flesh, and lemongrass), 90 Minute (continually hopped IPA), and Midas Touch (saffron, wildflower honey, and white muscat grapes) have won accolades and awards in the beer, wine, and foodie worlds.
Dogfish Head has grown into a 230 person company with a seafood-centric restaurant alongside the original brewpub/distillery in Rehoboth Beach, a beer-themed hotel on the harbor in Lewes, and a production brewery and distillery in Milton, Delaware. Dogfish sells beer in 30 states and spirits in the mid-Atlantic region.
Fast Company Magazine named Sam one of The 100 Most Creative People in Business in 2011 and the Wall Street Journal refers to Sam as “a pioneer of bizarre brews.” Sam has authored four books — his most recent “Off-Centered Leadership,” was released in 2016. Sam lives in beautiful Lewes, Delaware, with his wife and Dogfish VP Mariah and their two children Sammy and Grier.
Tony Simmons, Owner of Pagosa Brewing Co., Pagosa Springs, CO
Tony is the Brewmaster and Head Fun Maker of Pagosa Brewing Company & Grill. He graduated at the top of his class from the Siebel Brewing Institute in Chicago, and World Brewing Academy in Munich. Tony has been on the Board of Directors for the Colorado Brewers Guild for the past five years, and is now serving his second year on Brewers Association Board of Directors.
Tony and his wife, Julie, own and operate Pagosa Brewing & Grill, which recently expanded and remodeled a neighboring 7,200 square foot restaurant & pub facility that now includes three acres of festival Beer Garden.
With 93 beer awards/medals to their credit, they will be celebrating the pub’s 10-year anniversary this November. They regularly offer 18 house-brewed beers on-tap, along with a new comfort-food menu, and fun food & beer pairings. Tony continues to grow beer culture with unique collaboration projects, festivals, and events. Cheers!
James Howat, Brewer, Blender, Commander-in-Chief, Black Project Spontaneous & Wild Ales
James Howat is the founder of Former Future Brewing Company, a Denver taproom brewery that opened in February 2014. Former Future produced a wide range of beer styles that are futuristic “remixes” of oft-forgotten historical recipes and techniques.
James took the idea of historical methods to the extreme with Black Project Spontaneous & Wild Ales, a two time GABF Medal winning sour beer brand that ferments beer using only un-isolated wild microbes captured from the Denver air using a rooftop coolship.
After 3 years of increasing capacity for this spontaneous fermentation program, Black Project replaced Former Future as the brewery’s sole brand and focus. The tasting room, brewery, and barrel cellar are located at 1290 S. Broadway in Denver, CO. Black Project is proud to be the only Colorado brewery using 100% native wild yeast and other microflora to ferment its beers.
Don Chapman, Co-Owner of Grimm Brothers Brewhaus, Loveland, CO
Don is a Colorado native from the western slope and graduate at the University of Colorado, Don started Grimm Brothers Brewhouse in 2010 alongside Aaron Heaton.
Don is the head brewer and architect for many of the recipes and formulation which trend the traditional as well as historical German beer styles.
Note: This seminar will accommodate 40 people. Your seat can be guaranteed by purchasing a reserved seat on the Purchase Tickets page.
Random Track II: “The Science of Contentious Big Beers: Our Love/Hate Relationship with Bitter and Sour”
Dr. Nicole Garneau, DraughtLab, LLC
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Saturday 1:15–2:05 pm Location: Summit Gallery, Peak 12, Beaver Run Conference Center
You weren’t born loving the biggest, baddest IPA. Same goes for that impossibly sour wild ale. Evolution tells us to stay far away from these tastes. It’s in our DNA, this ability to avoid poisons and toxins, many of which… you guessed it, are bitter and sour. So how can we explain our current obsession with going bigger in bitter and pushing the limits of acidity in our sours? Join sensory scientist Dr. Nicole Garneau for a hands-on guided taste exploration of how bitter and sour taste work and how we are able to overcome our innate dislike to enjoy high bitter and sour brews.
Dr. Nicole Garneau is a taste scientist, a sought-after public speaker, and brings flavor science to the table. She has had the honor of being an invited presenter at MileHigh TEDx, the Great American Beer Festival, the Craft Brewers Conference, the Big Beers Festival, and many scientific conferences including the American Society for Microbiology. She has given numerous interviews for radio (e.g. Colorado Public Radio), television (e.g. CBS4), and online (e.g. PBS NewsHour).
Dr. Garneau is the co-author of the Beer Flavor Map, available in print and as featured in the free app DraughtLab. In her day job, she serves as the Curator at the Denver Museum of Nature & Science and PI of the Genetics of Taste Lab. From her research in determining the way a person’s DNA affects their ability to detect and perceive tastes, to the interplay of the different senses in flavor perception, to the complex interaction of food and beverage pairings, she makes science personally relevant.
Note: This seminar will accommodate 40 people. Your seat can be guaranteed by purchasing a reserved seat on the Purchase Tickets page.