International Lectures

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International Lectures Make 2015 your time for professional and personal growth! Maximize your business. Jump start your career. Or, explore a new hobby. CCE Workshops will be held in Room 536 of the Student Community Resource Center unless another location is indicated. Please register in advance to reserve your place. You will receive email confirmation. Workshop materials Corporate and Community Education are included in the cost. FEB.-MARCH 2015 WORKSHOPS CCE also offers customized workshops with content, schedules and locations PETOSKEY CAMPUS – 1515 Howard Street, Petoskey, Michigan designed for each business. For more information, please visit www.ncmich.edu/cce www.ncmich.edu/cce or call 231-348-6613. Disease Recognition and BUSINESS Treatment HEALTH & FITNESS LUNCHTIME LEARNING WED, March 11, 5 p.m. - 8 p.m. REGISTRATION FORM: Online Opportunities $10 in advance; $15 at door includes Karate Please print and return by mail, email or fax. materials TU & TH, WED, Feb. 11 – 25. Noon to 1 p.m. Please register in advance to insure your spot in the class. Recognize signs and symptoms of common Feb. 3 – May 12, $10/session vineyard diseases and learn how to protect 6:30 p.m. – 8 p.m. You bring lunch, we’ll provide coffee, cookies Last Name _____________________________________________ and great techniques to boost your business your grapes with MSUE Educator Dr. Duke Gym Court #3 - SCRC First Name _____________________________________________ using free online programs. Join Sommer Elsner. $60 per month Poquette, professional blogger, social media Practice Isshin-Ryu Karate, Home Address __________________________________________ consultant and author. a traditional Okinawan Feb. 11: Email Marketing 101 Martial Art to improve City ___________________________ State____ Zip Code ______ physical conditioning, Email marketing is free and effective. Are Daytime Telephone ( ) ___________________________________ you using it to grow your business? Explore ALL ABOUT BEER – endurance, self- email programs, best practices, dos and HERE! confidence, discipline and don’ts and free resources. concentration. Instructor: Birth Date_____/______/19____ SSN* _______/____/______ Sensei Tim Reeves, 5th * required for CEU certification Feb. 18: Facebook Tips & Tricks Degree Black Belt. to Increase Customers Email address _____________________________________________ Set up and manage a business FB account, increase your likes, reach more customers, ONLINE PROFESSIONAL Have you attended North Central before? ____No ___ Yes access helpful resources and so much DEVELOPMENT more. CCE offers hundreds of convenient, Feb. 25: WordPress Basics 1) Course title: ___________________________________________ affordable professional development Date/s: _______________________________________________ Want to start a blog or build a website? programs. Grant writing, Speed Make WordPress work for your business TU, Feb. 17 – April 21, 6 p.m. Spanish, Small Business Management, Location: _________________________ Amount: $___________ with blogging basics and techniques to At North Central Campus and Beard’s QuickBooks more are offered for only maximize website potential. Brewery (see schedule) $89. See www.ed2go.com/ncmc for Beard’s Brewery in Petoskey was selected details and registration. 2) Course title: ___________________________________________ ORGANIC FARMING as one of the top breweries in Michigan. Date/s: _______________________________________________ Join Beard’s owner Ben Slocum to learn Online courses for educators Location: _________________________ Amount: $___________ all about beer – the history, ingredients, Educators and counselors can earn Organic Pest Management equipment, brewing methods and required SCECHs online. Affordable business opportunities – and taste the Total Amount Enclosed $___________ WEDNESDAYS and convenient workshops. Please visit results. (MUST BE 21 years old.) 6 p.m. – 8 p.m. $15 www.ed2go.com/ncmc-sbceu for more Understand the concepts and techniques information. ( ) Check (make out to NCMC-CCE) or money order for full amount of organic insect and disease pest Basically Beer management for major crop families. Learn TU, Feb. 17, 6 p.m. - 9 p.m. ( ) Credit Card Type: ( ) VISA ( ) MasterCard ( ) Discover the elements of an organic farm system with $30 Can’t make it CC Number: _____________________________ Exp. Date: _______ instructor agricultural ecology consultant Beard’s Brewery, Howard St., Petoskey Signature: ________________________________________________ Larry Dyer, PhD. to campus? Beer, ale, lager, stout and its many variations Feb. 25: Organic Farming have played an important role in our history, Check our online Mail completed form to: CCE/NCMC, 1515 Howard Street, Concepts & Pest Control for health and economy. Learn about the workshops at Petoskey, MI 49770 or Fax to: 231-348-6705 or 231-348-6708. Nightshade Family terms, history, styles, brewing methods, www.ed2go.com/ncmc traditions and craft breweries today. And, sample a range of styles. March 4: Pest Management for Squash & Mustard Families Brewing Beer – An Introduction March 18: Pest Management for TU, Feb. 24 & March 3, 6 p.m. - 9 p.m. Fruit Trees $60 International Lectures North Central SCRC, Room 536 April 15: Pest Management for Get to know the four basic ingredients – Waganakising Leadership Vineyards water, grain, hops and yeast – the steps involved in brewing a good beer. Learn how 1830-1994: The Leaders and each ingredient and process affects the final glass of beer. Finish by tasting the results at their impact on the LTBB Odawa VINEYARD Beard’s Brewery. MANAGEMENT WED, March 11, 1 p.m. Brew Your Own FREE and open to the public TU, March 24, 31 and April 21, Library Conference Center 6 p.m. - 9 p.m. In 1994, Beard’s Brewery, Howard St. in Explore the Lake Superior Water the Little Traverse Petoskey Bay Bands of Odawa $110 for series (includes all materials & Trail and Heritage Coast with had their status as a sample tastings) Gary and Joanie McGuffin federally recognized Select a style, build a recipe, follow the step-by-step process to brew the perfect TH, Feb. 12, 1 p.m. Indian tribe reaffirmed batch of beer. by Congress. This Insect Recognition and FREE and open to the public remarkable story is Control Library Conference Center one of perseverance, WED, Feb. 18, 5 p.m. – 8 p.m. Enjoy a visually stunning presentation about the Lake dedication to home and $10 in advance; $15 at door Superior Water Trail with Gary and Joanie McGuffin, leadership, presented Join MSUE Educator Dr. Duke Elsner to Canadian wilderness ambassadors, adventurers, au- by Eric Hemenway An Equal Opportunity Program. identify early signs of common vineyard thors, photojournalists and conservationists. Presented Director of Repatriation, pests and best treatment methods. in partnership with the Tip of the Mitt Watershed Council. Archives and Records LTTB Band of Odawa Indians. NCMC_CCE_Insert_Feb.indd 1 1/14/15 11:10 AM.
Recommended publications
  • The Role of Geology in the Fall and Rise of Local Brewing Alex Maltman Abstract
    The role of geology in the fall and rise of local brewing Alex Maltman Abstract. Beer has an ancient heritage and brewing was almost ubiquitous by the Middle Ages in the British Isles. It later became progressively more regional. The East Midlands had good waters, and barley from both the sandy soils on the Sherwood Sandstone and the fertile, clayey soils on the Lower Jurassic of the Vale of Belvoir. Hops were grown in the heavy soils on Mercia Mudstone of the ‘North Clays’ district, and Nottingham’s sandstone caves provided ideal storage conditions for the beer. Subsequently the water, especially at Burton upon Trent, proved ideal for the newly fashionable pale ale or bitter. Gypsiferous Triassic aquifers gave the water a perfect ionic balance for this style of beer. Moreover, the calcium sulphate allowed high hopping rates, and hence the development of the Export and India Pale Ale styles, now of international fame. By the 20th century, brewing science had showed how Burton waters could be emulated elsewhere, and the brewing industry became highly commercialised and centralised. The craft beer movement is now heralding a return to local values, including the importance of local ingredients, some of which show a geological influence. Beer is often seen as the simple quaffing drink of the beer for sale (Unger, 2005). Beer was drunk with every masses, a contrast with the sophistication of wine. In meal: the consumption was something like two pints fact, in many ways beer is the more complex drink of every day, per person. Incidentally, the brewing was the two.
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  • Belgian Beer Experiences in Flanders & Brussels
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  • Commodities, Culture, and the Consumption of Pilsner Beer in The
    Empire in a Bottle: Commodities, Culture, and the Consumption of Pilsner Beer in the British Empire, c.1870-1914 A dissertation presented by Malcolm F. Purinton to The Department of History In partial fulfillment of the requirements for the degree of Doctor of Philosophy In the field of History Northeastern University Boston, Massachusetts August 2016 1 Empire in a Bottle: Commodities, Culture, and the Consumption of Pilsner Beer in the British Empire, c.1870-1914 by Malcolm F. Purinton Abstract of Dissertation Submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in History in the College of Social Sciences and Humanities of Northeastern University August, 2016 2 Abstract The Pilsner-style beer is the most popular and widespread beer style in the world with local variants and global brands all competing in marketplaces from Asia to Africa to the Americas. Yet no one has ever examined why this beer and not another was able to capture the global market for malt beverages. This is important from the point of view of the study of beer as a commodity, but its greater importance is in the way the spread of the Pilsner style serves as a visible, traceable marker for the changes wrought by globalization in an age of empire. Its spread was dependent not only on technological innovations and faster transportation, but also on the increased connectedness of the world, and on the political structures like empires that dominated the world at the time. Drawing upon a wide range of archival sources from Great Britain, Germany, Ireland, and South Africa, this study traces the spread in consumption and production of the Pilsner in the British Empire between 1870 and 1914.
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  • Master of Beer Styles
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  • Brewing Wild/Sour
    the best of ® BREWING WILD/SOUR Please note all file contents are Copyright © 2021 Battenkill Communications, Inc. All Rights Reserved. This file is for the buyer’s personal use only. It’s unlawful to share or distribute this file to others in any way including e-mailing it, posting it online, or sharing printed copies with others. WILD FERMENTATIONS BY MICHAEL TONSMEIRE & AT HOME MATT HUMBARD remember several years ago Jean Van Roy at Cantillon telling me, ‘You can spontaneously ferment “I in the United States, but, keep in mind that it probably won’t be the same way we do it here. You might have to come up with your own program.’ In the case of Allagash they’ve pretty much been able to copy how it is done in Belgium and they are getting amazing/similar results as our friends in Belgium. For us, we’ve had to come up with a couple of hybrid methods to make it happen.” – Vinnie Cilurzo, Brewmaster and Co-Owner of Russian River Brewing Co. Out of all of the ways to sour a beer, the most romantic is to let the fresh wort ensnare wild yeast and bacteria from the air as it slowly cools. People often refer to Brettanomyces as “wild yeast,” but the truth is that the strains most brewers pitch have been selected, isolated, and The coolship at Cantillon, where hot wort is pumped to cool and pick up ambient yeast and microbial flora in the air of Brussels, Belgium. propagated and are no longer truly wild. While using untamed microbes Over the last decade, a small to produce these beers.
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  • Classic Brewing Styles of Awards and Accolades
    Hefe-Weizen Dunkel (Dark) Weizen Weizenbock Doppelbock Smooth, spicy wheat ale Smooth, spicy wheat ale Pale, strong, spicy wheat ale Dark, rich, complex lager Ayinger Bräuweisse Light Wheat Ayinger Urweisse Dark Wheat Ayinger Weizenbock Ayinger Celebrator Doppelbock Bavaria, Germany - Est. 1878 Bavaria, Germany - Est. 1878 Bavaria, Germany - Est. 1878 Bavaria, Germany - Est. 1878 Classic Bavarian wheat beer: Superb Bavarian dark wheat beer: Astonishingly good strong wheat Cascading layers of malt complexity appealing, fruity, & thirst- deep amber with caramel notes; ale. Smooth body from wheat; spicy give this amazing strong lager a Specialty Beer Importers Since 1978 quenching; clove & spice character clove and spice character from a clove avor of Bavarian weissebeer deep richness matched by no other from traditional Bavarian weissebeer traditional Bavarian weissebeer brewed as strong as a bock beer. beer. Flavors of roasted malt, toee, yeast. Unltered; huge rocky head; a yeast strain. Full, rich body; Huge head, compelling avor. and spice; full body; long aromatic world classic with a long list sustained head; and long nish. Perfect special-occasion Classic Brewing Styles of awards and accolades. nish. beer. (Say “Eye-ing-gr”) The world's nest selection of ales, lagers, cider, and spontaneously-fermented beers. Each benchmark style is produced Bavarian Pils Bavarian Lager Dunkel (Dark) Lager Oktober Fest-Märzen by a family- or monastery-owned and operated brewery, using the nest ingredients and traditional brewing methods. Crisp, all malt lager Fresh, crisp golden lager Smooth, elegant dark lager Amber/gold rich, full lager Ayinger Bavarian Pils Ayinger Jahrhundert Bier Ayinger Altbairisch Dunkel Ayinger Oktober Fest-Märzen Merchant du Vin was founded with the mission to bring the world's classic brewing styles to America.
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  • Blue Mountain Barrel House Arrington, Nelson County, Virginia
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  • Mad River Brewing Company Steelhead Extra Pale
    Mad River Brewing Company P.O. Box 767 195 Taylor Way Steelhead Extra Pale Ale Blue Lake, CA 95525 707-668-4151 OuR flagship bRew, Steelhead ExtRa Pale Ale is what www.madriverbrewing.com gave us ouR staRt back in 1989. OuR unique ExtRa Pale Ale is a golden coloRed ale with a cRisp fReshness that comes fRom ouR special blend of five diffeRent whole hops. OuR pale ale will delight youR palate with its Mad RiveR BRewing Company was founded in 1989 and is located spicy, floRal hop flavoR, mild bitteRness and bRight in the beautiful, small town of Blue Lake, Humboldt County, golden hue. ExtRa Pale goes well with poultRy oR CalifoRnia nestled among the coastal Redwoods. FoundeR Bob fish/sushi and is a peRfect accompaniment to spicy Smith’s dReam to open a small bReweRy began in the late seventies foods oR any summeRtime baRbeque. and he was among a small numbeR of innovative bReweRs who weRe laying the foundation of the cRaft beeR movement in CalifoRnia. Now in our second decade, we continue our commitment to producing fine ales using traditional bRewing methods. At Mad RiveR BRewing Company we are long on tradition and continue to handcraft our ales in the truest sense in small batches. Our awaRd winning ales have become Renowned for theiR unique flavoR pRofiles and consistent quality. Utilizing an enviRonmentally sound appRoach the bReweRy pRactices neaRly zeRo waste and has won the WRAP AwaRd (Waste Reduction AwaRds PRogRam) ten yeaRs in a Row. The brewery is open for tastings and Retail shopping Monday- Friday 10 a.m.
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  • 2009-04 E-Lines
    Bacchus E-Lines Late April 2009 6633 Nieman Rd. Shawnee, KS 66203 913 962 2501 [email protected] Summer’s rapidly approaching so it’s time to start your wine and beer for 4th of July celebrations. Do you have Mother’s Day and Father’s Day gift ideas? We can help with those and we just a few hop rhizomes left this season. Get yours before they are all gone. In this newsletter you’ll find Big Brew, new product information, Wyeast Private Collection, cheese stuff, and clove-like characteristics. Read on for all the details. We will be closed Monday, May 25, in observance of Memorial Day. Have a safe holiday. Big Brew Back in Stock Join the Kansas City Bier Topeka Steam Meisters and Bacchus & After nearly a year without Northern Brewer Barleycorn celebration of hops we celebrate the return of our popular Big Brew and National Bacchus Batches Topeka Steam beer. Homebrew Day on the lot Topeka Steam has a toasty maltiness in the behind Bacchus & aroma and flavor, assertive bitterness and Barleycorn beginning at 10:00, Saturday, medium flavor from Northern Brewer hops. May 2. Thousands of homebrewers around It is a medium bodied and light copper the world unite to celebrate National colored. $61.50 Homebrew Day. The same homebrew recipe is brewed and a toast is raised New Products simultaneously at Noon Central Time. This Vindyard Fresh Wine Preservative is a great opportunity to interact with other Simply spray 2 quick bursts brewers, ask and answer brewing related into an open bottle of wine then questions and see the very simple to the re-cork.
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  • Elmira Stove Works 285 Union Street
    Elmira Stove Works 285 Union Street. Elmira, ON CANADA N3B 3P1 Tel. (519) 669-1281 Fax (519) 669-1774 Toll Free 1-800-295-8498 Website: www.elmirastoveworks.com Media Contact: Laura McGarey 770.518.1000 ex. 216 [email protected] ELMIRA’S RETRO STYLE FINDS A FITTING HOME AT STEAM WHISTLE BREWING Northstar Refrigerator Featured in the Prominent Toronto Brewery ELMIRA, Canada (July 2010) –Accentuating their retro branding, Steam Whistle Brewing recently selected an Elmira Northstar fridge to feature in the popular Toronto, Canada brewery. With a name inspired by an icon of the 1950s working class, Steam Whistle has an affinity for retro style, from their brewery location to their delivery trucks. Elmira Stove Works has been manufacturing vintage-styled appliances in Canada since 1975 and the Elmira Northstar refrigerator was a fitting choice to store Steam Whistle Brewing’s pilsner. Steam Whistle has always used antique fridges in its brewery, hoping to complete their retro brewery with a vintage refrigerator. However, the compressor systems in antique fridges were not up to date and the fridges were using far too much energy for eco-minded Steam Whistle Brewing. For this reason, Steam Whistle chose the Elmira Northstar. “The partnership with Elmira Stove Works has been ideal, as Elmira’s Northstar combines the retro imagery we were looking for with better quality and convenience,” commented Greg Taylor, co-owner of Steam Whistle Brewing. “Both companies share a commitment to quality construction and retro appeal, understanding that consumers have an appreciation of hard work and simple pleasures.” Elmira’s Northstar appliance line offers 1950s inspired appliances, including ranges, microwaves and refrigerators.
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  • BELGIAN ACIDIC BEERS Daily Reminiscences of the Past
    Cerevisia 38 (2014) 121–128 Contents lists available at ScienceDirect Cerevisia j ournal homepage: www.elsevier.com/locate/cerevisia and www.cerevisia.eu BELGIAN ACIDIC BEERS Daily Reminiscences of the Past Hubert Verachtert, Guy Derdelinckx KuLeuven Louvain Belgium Historical considerations micro-organisms present on air-dried grains could have started the formation of acids during the long mashing-in times at low temper- Whenever, especially since the appearance of cereals, suspen- atures rendering fresh beers slightly acid. Probably at weddings and sions of sugar containing vegetal material in water are left exposed dancings the beers that were served in stoneware pots were very to the air, humans discovered probably by accident that the tur- similar to our typical Belgian lambics. Recent investigations into the bid liquids acquired interesting properties and became enjoyable history of lambic beers indicate that around 1500 the acidic beers beverages. It is not surprising that such phenomenon was discov- corresponded more to the white beers type than to the lambic type. ered independently throughout the world among various cultures. The divergence towards lambic types must have occured much Archeological findings in China, Mesopotamia, Egypt, Armenia etc. later. (www.lambik1801.be) whatsoever at the times of Bruegel indicate that “beer” was already produced around 7,000 BC. Beer most beers were either slightly acid (young beer) or very sour (old production was often associated with bread production and active beers).Around 1560 the following characteristics of acidic beers can crumbles could be used to start the “transformation” process (now be mentioned. called fermentation). Many raw materials were used: wheat, barley, oat, rye, millet, buckwheat.
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  • SWOTC Cookbook A3bcf364-Edf0
    Nestled in the picturesque countryside and scattered throughout urban centres of Ontario’s Southwest, you’ll find an abundance of craft breweries bottling a variety of award–winning pilsners, lagers, ales, stouts and more. Using time–honoured brewing methods, Ontario’s Southwest brewmasters yield distinctive, full–bodied craft brews reminiscent of the region, rooted in tradition and history, using locally sourced ingredients. Combining quality brews from across the region with distinct and diverse flavours, we’ve selected a variety of hearty and delicious recipes for you to savour. Stop by and visit any one of our craft breweries to experience the craftsmanship, passion and innovation brewed into every drop. Samples are encouraged. OntariosSouthwest.com 130 Edward Street 970 Ross Lane St. Thomas, ON. N5P 1Z1 Erieau, ON. N0P 1N0 railwaycitybrewing.com baysidebrewing.com 519–631–1881 519–676–1888 2970 Swimming Pool Road 45 Pacific Court, Unit 16 La Salette, ON. N0E 1H0 London, ON. N5V 3N4 ramblinroad.ca forkedriverbrewing.com 519–582–1444 519–913–2337 96 Norfolk Street South 525 Argyle Road Simcoe, ON. N3Y 2W2 Windsor, ON. N8Y 4Z8 blueelephant.ca walkervillebrewery.com 519–428–2886 519–254–6067 recipe by: Andrew Peters, David Reed & Steven Nazarian Recipe 2 pounds of large shrimp Shell shrimp and rinse well with water. Set aside. Bring together 3/4 cup of Capital Blonde Ale the Capital Blonde Ale, olive oil, lemon juice, onion, garlic, and basil. Add cayenne pepper to taste. Blend evenly. Add in shrimp, 1/2 cup of extra virgin olive oil and coat well in marinade. 2 tbsp lemon juice Cover and marinate in refrigerator overnight, if possible, or 6–8 1/2 small, finely chopped hours at a minimum.
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