6th Floor Auditorium
MillerCoors
13th & Ford Streets, Golden, Colorado 80401
Brewers please bring "samples" of your favorites to share at the meeting!
Please bring to the brewers taste table at the brewery
Fee structure |
member |
non-member |
Registration fee by November 1 |
$15 |
$30 |
Late registration fee starts November 2 |
$20 |
$35 |
At the door meeting fee |
$30 |
$40 |
Shuttle fee by November 1 |
$25 |
$25 |
Late Shuttle fee Starts November 2 |
$30 |
$30 |
Program |
5:30 - 6:30 |
Registration, Social and Brewery tours |
6:30 - 6:45 |
Business Meeting |
6:45 - 7:45 |
Dinner |
7:45 – 8:15 |
Technical Presentation:
Brewing With Brettanomyces
Chad Yakobson, Owner/Brewer
Crooked Stave Artisan Beer Project |
8:15 – 9:00 |
Closing social and door prizes |
Technical Presentation
Author/Presenter:
Chad Yakobson, Owner/Brewer
Crooked Stave Artisan Beer Project
1441 W. 46th Ave. Unit 19, Denver, CO 80211
Ph: 720.508.3292; E-mail: chad@crookedstave.com; www.crookedstave.com
Title:
Brewing With Brettanomyces
Abstract:
As the brewing industry continues to embrace the artistic nuances of old times yeast is becoming more and a focal point in breweries. Brettanomyces is becoming more and more prevalent and its use is becoming common place in a few breweries with many more wanting to try their hand with this once wild yeast.
This presentation will cover the many facets of Brettanomyces from lab culturing and propagation to primary fermentation characteristics and various methods which this genus of yeast is being used. The main focus is on achieving aromas and flavours considered novel in beers and looking at how to achieve these characteristics through careful consideration of Raw materials and brewing methods.
C.V.
Chad Yakobson is the Owner and Brewer of Crooked Stave Artisan Beer Project located in Denver, Colorado. He 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.
