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UW-Madison Department of Food Science Brewing and Beer Styles Short Course
205 Babcock Hall - Food Science Department
Madison, WI
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UW-Madison Department of Food Science Brewing and Beer Styles Short Course
University of Wisconsin-Madison
Department of Food Science
Fermented Foods & Beverages Program
Brewing and Beer Styles Short Course
Sunday, May 4, 2014

Home Page: http://www.foodsci.wisc.edu//extension/brewing_beer_styles/

The first part of this short course will cover how brewers select ingredients and adjust the brewing process to produce the diversity of beer styles present in the marketplace today. In the second part of the short course, a sensory session examining the common flavors present in beer will be followed by a survey of beer styles, utilizing commercially available beers.  As an added bonus, Brewmaster Kirby Nelson of Wisconsin Brewing Company will also be on hand to lead a sensory analysis of his beers. This course is intended for all individuals with an interest in the science of brewing and beer, including craft brewers, home brewers, distributors, sales people, bartenders, and beer connoisseurs.

Attendees must be over 21 years of age, and be prepared to present proof of age before attending this event.

11:30-11:50 Registration
11:50 - 12:00 Course Intro (Dr. Jim Steele, UW-Madison)
12:00 - 12:30 Water (Dr. Dana Wolle, UW-Madison)
12:30 - 1:00 Malt (Dana Wolle)
1:00 - 1:30 Hops (James Altwies, Gorst Valley Hops)
1:30 - 1:45 Break
1:45 - 2:30 Brewing-Wort Production (Dana Wolle)
2:30 - 3:15 Brewing-Fermentation and Maturation (Jim Steele)
3:15 - 3:30 Break
3:30  - 4:15 Sensory Analysis (Sue Thompson, Miller-Coors)
4:15 ~ 5:00 Beer Styles (Sue Thompson, Kirby Nelson, Wisconsin Brewing Company)

Speaker Bios:
Dr. Jim Steele
Professor

Jim Steele received a B.S. degree in Microbiology in 1982, a M.S, degree in Food Science in 1985, and a Ph.D. in Genetics in 1989, all from the University of Minnesota.  He joined the University of Wisconsin-Madison Department of Food Science faculty in 1989, where he continues to lead a research group examining the microbiology of fermented products.  He leads the Fermented Foods and Beverages Program in the Department of Food Science at the UW-Madison.

Dr. Dana Wolle
Dr. Wolle received his B.S. in Biochemistry from the University of Wisconsin-Madison in 1987 and a PhD in Biochemistry from the University of Minnesota in 1992. He worked as a professional brewer in the state of Wisconsin for 10 years, returning to the UW-Madison to take a position in the Cheese Industry and Applications group at the Wisconsin Center for Dairy Research. In addition to his cheese research duties, Dr. Wolle teaches the brewing section of an undergraduate Fermented Foods and Beverages course in the UW-Madison Department of Food Science, and is involved in the Fermented Foods and Beverages Industry Short Course program.

James Altwies
Director, Gorst Valley Hops.
President, CEO Phyta Holdings.  Mazomanie, WI
James earned his B.S. in Molecular Biology and Cellular Chemistry from the University of Toledo in 1995.  From there he attended the University of Wisconsin-Madison on Fellowship to the Horticulture department, earning his Master's degree specializing in environmental biophysics and plant physiology.  James spent over a decade performing research on high value crops in Central and South America before returning to Wisconsin, to re-introduce hops as a high value cash crop as President and CEO of Gorst Valley Hops and Phyta Holdings Inc.

Suzanne Y. Thompson
Manager, Quality Systems and Regulatory Compliance
MillerCoors, Milwaukee, WI

Suzanne Thompson received a B.S. in Food Science from the University of Wisconsin-Madison in 1980.  After graduation, she joined Miller Brewing Company.  She is currently manager of Quality Systems and Regulatory Compliance at MillerCoors.  In her current position, she oversees the corporate analytical and sensory labs, directs the development and implementation of company-wide analytical test methods and instrumentation as well as sensory programs and procedures.  She is responsible for product quality and regulatory compliance of MillerCoors brands and analytical and sensory testing related to product and packaging improvements and new product and packaging development.  She has held numerous positions with the American Society of Brewing Chemists (ASBC), including President from 2003-2004.  She is an instructor on sensory evaluation at Siebel's Institute of Technology and an experienced judge at the Great American Beer Festival, World Beer Cup and International Brewing Awards.

Location

205 Babcock Hall - Food Science Department (View)
1605 Linden Drive
Madison, WI 53706
United States


Categories

Education > Classes
Food > Beer, Wine, and Spirits

Minimum Age: 21
Kid Friendly: No
Dog Friendly: No
Non-Smoking: Yes!
Wheelchair Accessible: Yes!

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