Annual Winter Meeting
January 20th & 21st, 2012
Martha's Exchange Brewing Co
185 Main St.
221 Daniel Webster Highway
We are very excited for our Annual Winter Meeting This January 20th and 21st . We are thrilled to welcome such a distinguished group of speakers attending this session and we hope to spread the word of there coming to all members both old and new, so please pass this information on to all folks interested in brewing and the magic that lies within. We welcome all Past and New members to bring new folks to participate and join our distinguished MBAA of New England and partake in our fabulous, informative exchanges.
Please find below a schedule of events to take place over the weekend. We are Looking forward to seeing you on the 20th and 21st of January, And please remember to RSVP. Lastly if you are not a member I have a link to join district New England; https://interactive.mbaa.com/source/members/ssMemberSignup.cfm Non Member fee to join us for this great weekend is only $100.00! But for a few dollars extra you can enjoy an entire years worth of informative gatherings. Sign up online or in person on January 20th & 21st. Cheers! Jon
||Martha's Exchange Brewing Co, 185 Main St. Nashua, N.H. |
|4- 5 p.m.
||registration & social|
||Friday Night Technical Session, Mitch Steele, Stone Brewing Co. Mitch will be speaking about the art of collaboration beers and brewing.|
|8a.m. - 4 p.m.
||Anheuser Busch 221 Daniel Webster Highway Merrimack N.H. |
||Arrival & Breakfast|
|9a.m. - 12 p.m.
||Sensory Training Session 1|
|12 - 1 p.m.
||Sensory Training session 2: Presenters; Gwen Conley, Whitney Thompson, Lauren Woods Salazar |
||Martha's Exchange Brewing Company |
|6- 7:30 p.m.
||Beer & Cheese pairing with Michael Landis|
Mitch Steele is the brew master for Stone Brewing Company. Since graduating from UC Davis in 1984 with a Fermentation degree, He has brewed at some of the largest and smallest breweries in the world. After starting a 14 bbl system at the San Andreas Brewing Co. in California, Mitch joined Anheuser-Busch in 1992, Managing brew house and fermenting operations in 3 breweries, and doing new beer development as part of the Anheuser-Busch Specialty Brewing group in the mid 1990's. an active home brewer during his time with Anheuser-Busch, Mitch joined Stone Brewing Company in 2006 and has managed the brewing and packaging operations at Stone as the company has grown from a 48,000 bbl operation to 145,000 bbls in 2011
Gwen Conley, Gwen holds the position of Director of Brewery Production and quality assurance at Port Brewing/ The lost Abbey in San Marcos, Ca. She is responsible for overseeing and managing Brew house, Packaging, production Planning, quality Control Laboratory and Brewery Maintenance. Gwen has a B.A. in Biology with a Minor in Chemistry from University of Colorado, sensory training specialized in food, beverage, beer, wine, and spirits. She has been a Biology teacher, an Environmental Chemist, Flavor Panel leader at Ball Packaging Corporation, and Quality assurance Director at Flying Dog Brewery. She is a veteran judge at the Great American Beer Festival and World Beer Cup and an Instructor for Quality and Microbiology at the American Brewers Guild.
Whitney Thompson holds the position of Quality Services Executive Manager for Victor Brewing Company, Downingtown, Pennsylvania where her main focuses are fermentation and microbiological management , and quality sensory evaluation. She holds a BS in Biology from Bridgewater College with a focus in microbiology and began her career in the brewing industry as an apprentice for Ernst August Brauhaus in Hannover Germany. She was formerly a brewer at Victory Brewing Company, a brewer at Troeg's brewing Company, head brewer for Appalachian Brewing and a lab technician for Starr Hill brewing in Crozet, Virginia. Whitney is a fully vetted Great American Beer Festival Judge, and is active in numerous brewing organizations including MBAA, ASBC, BA, and IBD in London.
Lauren Woods Salazar is the Sensory Specialist and QA team member at New Belgium Brewing Company, where she has been employed for fourteen years and sensory focused for over twelve. She has developed the sensory program from basic production check to its present program and is responsible for all facets from design to implementation to re-engineering. Other areas of interest at the brewery include employee brewing and flavor training, new product development, beer and food pairing/beer dinners, small/esoteric beer production ( Lips of Faith series) and NBB's Oak Barrel Blender. Her focus lately is on educating sales and distributors in sensory aspects of Craft Beer. Lauren is a judge at the World Beer Cup and Great American Beer Festival. She is faculty member of Siebel Institute of Technology and has presented for CBC, WBC, AHA, ASBC, MBAA and other conferences and associations with various other acronyms. Lauren received her BSW from the University of Georgia a lifetime ago and holds a Certificate from UC Davis for Applied Sensory Science and Consumer Testing.
Michael D Landis is the National Training & Merchandising Manager for ANCO Fine Cheese. He is responsible for training cheese professionals utilizing one of the largest imported cheese portfolios in the United States. His seminars range from 4 hr introduction to imported cheese to 2 week comprehensive 5 star cheese seminars. With over 25 Yrs experience in wine and food, he conducts wine, beer, food and cheese pairing classes at cooking schools, vineyards, breweries and distributors. Michael also writes for several national publications focusing wine and food pairings. His love of wine and food began while serving in the Marines in Europe in the mid 70's. Since then, his travels have brought him all over the world, experiencing wine and food pairing from local village cuisine in France and Italy to working with world class chefs. In November of 2010, Michael participated as a World Cheese Judge for the 2010 World Cheese Awards in Birmingham, England. He will follow up with participation in the International Cheese Awards in Nantwich, England this July 2011. Michael has a unique way of teaching the complex world of cheese, wine and beer pairings, which makes it easy and understandable to each participant's personal palate. Although he is not a Sommelier or Chef, Michael's experience and love of history color his creative approach to teaching and his hands on style makes a complex subject easy to understand and experience. In 2005, ANCO Fine Cheese offered Michael a position as corporate trainer for the company, where is today. Over the past six years Michael has taught several thousand students the nuances of Specialty Cheese and continues his pairings of local and imported foods with wine and beer, conducting classes all over the United States and United Kingdom.
Merrimack 242 Daniel Webster Highway
Residence Inn Merrimack
246 Daniel Webster Highway
Fairfield Inn Merrimack
4 Amherst Road
Holiday Inn Hotel Nashua
9 Northeastern Blvd,
Nashua, NH 03062
Best Western Granite Inn
10 St Laurent St,
2200 South wood Dr,
FOR MORE INFORMATION CONTACT:
Jonathan Clegg, Packaging Manager
Sebago Brewing Company
48 Sanford Drive
Gorham Maine 04038