Spring Meeting - Hood River Inn​, Hood River, OR​​​​

Friday & Saturday, May 2 - 3, 2014

MEETING THEMES: Safety Practices (Friday) and Barley Topics (Saturday)

Location : Hood River Inn​, Hood River, OR: (discounted room rates until Wed., April 9) ​

On-line Registration : Available HERE (early registration ends Friday, April 11)

Itinerary : LINK TO SCHEDULE OF EVENTS

Minutes : District Business Mtg Minutes 2014-05-02.pdfDistrict Business Mtg Minutes 2014-05-02.pdf

Minutes : Executive_Board_Mtg_Minutes_2014-05-02.pdfExecutive_Board_Mtg_Minutes_2014-05-02.pdf

Friday Night Hospitality
: Double Mountain Brewing

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SCHEDULED PRESENTERS

Joe Casey, Craft Brew Alliance / coming soon

Andrew Dagnan, EORM, Hillsboro, OR / Brewery Safety Top Hazards and How to Reduce Risk.pdfBrewery Safety Top Hazards and How to Reduce Risk.pdf

Dr. Mike Davis, American Malting Barley Association / The Future of Malting Barley in North America.pdfThe Future of Malting Barley in North America.pdf

Leon Fyfe, Craft Brew Alliance / Food Safety in the Brewery.pdfFood Safety in the Brewery.pdf

Dr. Pat Hayes, Oregon State University / Barley and Beer Flavor.pdfBarley and Beer Flavor.pdf

Mary Rait, Craft Brew Alliance / Recalls.pdfRecalls.pdf


PANEL of BREWERS


Eli Dickison, Barley Browns Brew Pub, Baker City, OR

Darrek Smith, Big Horse Brew Pub, Hood River, OR

Elan Walsky, Coalition Brewing Co., Portland, OR

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BONUS WORKSHOP : Beginning Microscopy for Brewers

Presenter : Jess Caudill, Wyeast Laboratories

Friday, May 2 : 9:30AM - 1:30PM

Fees : Class + Microscope: $300; Class w/o scope $50

Location : TBD

A microscope is the first piece of lab equipment a brewery should purchase.  Through this introductory class, brewers will learn how to use a microscope and do the following:

•    Learn the basics of, and perform serial dilutions.
•    Perform cell counts on yeast slurry, pitched wort and fermenting or finished beer.
•    Perform viability analysis on yeast.
•    Preliminary identification of microorganisms other than yeast.
•    Use the information gathered through cell counts to calculate cells/ml and proper pitching quantities

Registraton : jess@wyeastlab.com

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Event Coordiantor : Christina La Rue / christina@worthybrewing.com

Event Web Page Info : Doug Hindman / headbrewer@elliottbaybrewing.com
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