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Event Overview

Get ready for a deep dive into every aspect of raw materials! Join us August 3-4, 2023, in Bloomington, MN, for the Raw Materials Symposium: Adapting to Change.

This two-day symposium will include research into evolving trends in Malt, Hops, Yeast, and Utilities, with a recurrent focus on sustainability, efficiency, and methods of adapting to the current challenges and disruptions in supply chain quality and availability.

  • Kick things off with a field trip to the Rahr Technical Center
  • Hear from experts in research presentations, applied sessions, and panel discussions
  • Network with peers from around the world

Don't miss out on this unique opportunity — register today!



Wednesday, August 2​​
​3:00 - 7:00 pm​
​Field Trip with Rahr​
​7:00 - 10:00 pm
​Hospitality Suite
Thursday, August 3

​8:00 - 9:00 am
​Continental Breakfast (Included)
​9:00 - 9:15 am
​Welcome to the Master Brewers / ASBC Raw Materials Symposium
​9:15 - 10:15 am
​Opening Keynote Session: 
Stirring the Mash 
Dan Carey of New Glarus Brewing Company
​10:30 am - 12:30 pm 
​Utilities Sessions
12:30 - 1:30 pm​
​​Lunch (Included)
​1:30 - 4:45 pm
Barley, Malting & Adjuncts ​Sessions
​8:00 - 10:30 pm
​Hospitality Suite
​Friday, August 4
​​7:30 - 8:00 am
​Continental Breakfast​ (Included)
​8:00 - 11:30 am
​Yeast & Quality Lab ​Sessions
​11:30 am - 12:30 pm
​​Lunch (Included)​
12:30 - 3:30 pm​
Hops​ Sessions​
​3:30 - 3:45 pm 
​​Closing Remarks​
Schedule is subject to change.

Session Details

The Raw Materials Symposium will start off with a keynote by Dan Carey from New Glarus Brewing Company followed by 4 sessions that have a research presentation(s), panel discussion, and hands-on activity so that when you leave, you feel confident in the knowledge you gained over the 2 days.​

  • Keynote Session

    Stirring the Mash

    It’s clear we’ve reached a Tipping Point. We’re at a crossroad. But we can prosper if we’re open minded and willing to adapt. We need to question dogma and challenge assumptions. Presented here are a few things one craft brewer has learned over 40 years of “stirring the mash”. Maybe there’s something useful for young brewers to ponder as they pull us into an uncertain future.


    Daniel Carey
    New Glarus Brewing Company

    ​Daniel Carey operates the New Glarus Brewing Company in Wisconsin along with his business partner and wife, Deb, as well as two daughters and grandchildren. He shoveled out his first mash tun in 1979 at the age of 18 while earning a Bachelor’s Degree in Food Science at the University of California Davis. Dan was Valedictorian of the Siebel Institute Course in Brewing Science. He served his apprenticeship at the Ayinger Brewery near Munich then passed the Institute of Brewing Diploma Examination followed by the Master Brewer Exam. He also was a Production Supervisor for Anheuser-Busch. Dan won the Association of Brewers 2003 “Small Brewer of the Year” Award, the 2005 and 2006 “Mid Size Brewer of the Year” Awards as well as the 2006 Russell Schehrer Award for Innovations in Brewing. 

  • Utilities Sessions

    Utilities such as water and carbon dioxide (CO2) are not traditionally thought of as ingredients, yet they have a profound influence on the finished beer. Best practices around water use can offer some of the greatest efficiency gains to brewers, and small-scale CO2 capture strategies provide new opportunities for small brewers to reduce inputs and gain surety of supply. One way to plan for change is to anticipate risk and take steps to be proactive. In that spirit, attendees in the utility session will learn how their business can navigate change by utilizing a new water risk assessment tool and taking steps to mitigate risk to their regional water supply and quality. Attendees will hear from industry experts as they share experiences bringing new carbon capture technology into small and mid-sized breweries. This session aims to spark new ideas, inspire forward-thinking, and provide attendees with practical takeaways to start planning for a more sustainable future.

    Research Presentations

    More information coming soon!

    Panel Discussion

    Sourcing Brewery CO2 and N2: Implementing On-site Gas Production and Carbon Capture


    • Tyler Pederson | Westland Distillery
    • Matt Bailey

    More panelists are to be announced soon!


    • To be announced
  • Barley, Malting, and Adjuncts Sessions

    The barley and grain segment is anchored by a panel focusing on critical evaluation of the malt COA, particularly using a lens of climate change and its potential impacts on barley and malt quality moving forward. This panel brings together researchers, maltsters, and brewers to discuss how our interpretation of the analysis and the report itself should evolve to benefit the industry and allow us all to adapt to climate change. The standalone presentation will provide a complete supply chain picture of managing DMS in the malthouse and brewery using CY'21 as a case study. Finally, the research presentations will showcase relevant work on barley and adjunct grains.

    Research Presentations

    Barley gelatinization temperature and profile and GxE effect
    Maany Ramaan | UC-Davis

    Rice variety and brewing quality
    Dr. Hellie Gonu | Kasetsart University

    Developing winter and spring habit barley for the midwest
    Dr. James Dedecker | MSU

    Panel Discussion

    Re-evaluating the malt quality COA for an uncertain climate future


    • Dr. Harmonie Bettenhausen | Hartwick
    • Dr. Kevin Smith | University of Minnesota
    • Juan Medina | Rahr
    • Ashley Macfarland | AMBA


    • Dr. Glen Fox

    Applied session

    Managing DMS due to challenging barley crops.

    How crop year can affect DMSp
    Theresa Kukar | Rahr

    Correlating the Malt COA to DMSp and brewery results
    Campbell Morrissy | pFriem/OSU
    Predicting DMS formation in the brewery and models to assess risk
    Sam Thompson | Lagunitas

  • Yeast & Quality Lab Sessions

    This yeast and quality session will focus on adapting to new technology in the lab and brewery. With the introduction of non-malt and non-alcoholic beverages, many challenges have been presented in process change, identifying quality metrics, and new contamination risks including foodborne pathogens. Two yeast "omics" talks from academic researchers sharing their recent work using proteomic and genomic approaches to further elucidate the mysteries of yeast adaptation and beer fermentations.

    Yeast Research Presentations

    Yeast proteomics in beer fermentations
    Riddhiman K. Garge, Ph.D. | The University of Washington Department of Genome Sciences.

    Adapting maltotriose utilization in Saccharomyces eubayanus
    Johnathan G. Crandall, Ph.D. | The University of Wisconsin-Madison & Wisconsin Energy Institute

    Panel Discussion

    A panel of yeast suppliers and brewers will lead an interactive discussion on the approaches to limited fermentations and methods of ensuring product stability and safety.


    • Avi Shayevitz |Lallemand
    • Richard Priess | Escarpment
    • Ryan Brei | Octopi Brewing


    • Brittney Christianson | Berkeley Yeast

    Applied Session

    An applied presentation with molecular biologists will share tips on designing in-house qPCR both for the economical advantages and customized design for new target organisms.

    Matt Cottrell | Lord Hobo Brewing Company
    Aras Klimas | Midwest Microbio
  • Hops Sessions

    The hop session will mainly be focusing on the state of the industry and how growers, researchers, and brewers are navigating current issues and challenges they are facing with hops as they head into the 2023 crop year.

    Two research presentations will focus on hop breeding, one on breeding public hops and another on breeding proprietary hops. Both presenters will discuss what the goals of their programs are moving forward in this current state and how they are addressing and adapting to certain changes in the industry.

    Moving from breeding, the applied presentation will be taking a comprehensive look at the supply chain, hop acreage, and provide a summary of what the hop industry leaders are doing to adapt to the current challenges to plan for a better future.

    Lastly, there will be a panel of industry experts discussing sustainable growing practices and hop procurement.

    Research presentations

    Hop breeding programs in the public and private sectors and how they are breeding for sustainability and address changes in the industry. Questions to answer: What is the goal of their breeding programs and how are they adapting to certain changes in the industry?

    Dr. Kayla Altendorf | USDA-ARS

    Nicholi Pitra | Hopsteiner

    Panel Discussion

    Facing challenges in the industry and adapting grower practices to face those challenges through commercial farming and research ie. (public & private breeding programs, challenges for industry, cost of labor going up/hop pricing)
    Brewer Perspective - How has hop procurement changed and how are they adapting?


    • Ben Smith | Surly Brewing
    • Amaey Mundkur | John I Haas
    • Claire Desmarais and Alex Nowell | CLS Farms

    More panelists are to be announced soon!


    • Ashley Hale

    Applied Session

    Commercial State of the Industry: comprehensive overview/information by industry leaders/acreage from this year vs. last year

    Amaey Mundkur | John I Haas

Course Fee and Registration

**Register by July 10, 2023 to receive the early registration discount. Space is limited due to the special nature of this hands-on course. You must be at least 21 years old to participate.

Registration Type

Early Registration (Through July 10)

Registration (Beginning July 11)

Member Registration
Nonmember Registration

Included with tuition

  • Networking Breakfasts
  • Lectures and panel discussions
  • Lunches
  • Transportation for the field trip
  • Hospitality Suite

Not included with tuition

  • Lodging
  • Meals outside of the course day


Hilton Minneapolis/Bloomington

3900 American Blvd West Bloomington, Minnesota 55437 USA

A block of rooms has been reserved at the Hilton Minneapolis/Bloomington for the American Society of Brewing Chemists/Master Brewers with a Wednesday, August 2, 2023 arrival. Participants will be able to book in the block at the discounted group rate of $145.00 per room, per night for a standard room with one king or two double beds. The discounted rate and room block will be available through July 10, 2023 or until it is sold out, whichever happens first.

Reserve your Hotel Room

Cancellation Policy

Meeting cancellations MUST be made by email ( and received no later than July 3, 2023. Cancellations received by this date are subject to a $100 processing fee. Registration and ticketed event cancellations received after July 3, 2023 are NOT subject to a refund. Master Brewers and ASBC reserves the right to cancel the course if a sufficient number of registrations are not received by July 3, 2023. If Master Brewers and ASBC cancels this course, your registration fee will be refunded in full. In the event, Master Brewers and ASBC cancels the course, Master Brewers nor ASBC is not liable for nonrefundable airfares or ticket change penalties imposed by the airlines. By registering for this event, you agree to the cancellation and refund terms and conditions.

Sponsorship Opportunities

Interested in sponsoring the Raw Materials Symposium? Reach out to Brianna Plank, VP, Business & Strategic Development, to learn more or reserve your opportunity by filling out and emailing the sponsorship reservation form below.