Hbc16 Program.Indb

Home , Charlie Papazian, Gambrinus (beer), Grisette (beer), Heavy Seas Beer, Saccharomyces

TABLE OF CONTENTS SPEAKERS

Welcome ______4–5 Conference Sponsors ______6–7 Who’s Who ______11–13 Commemorative Beer ______15 Conference Map ______18–19 Craft Beer Kick-Off party ______22–23 Social Events ______30–31 Author Book Signings ______38 Seminar Schedule ______46 Conference Overview ______84–92 Speakers ______93–124 2016 National Homebrew Competition ______134–144 Advertiser Index ______146–147

The American Homebrewers Association® (AHA) is committed to promoting the community of homebrewers and empowering homebrewers to make the best beers in the world.

The American Homebrewers Association has worked on behalf of the homebrewing community since 1978 and celebrates a membership of more than 46,000 homebrewers. The American Homebrewers Association organizes events including Homebrew Con and National Homebrew Competition. The AHA also publishes Zymurgy magazine and the Zymurgy app. The AHA is part of the Brewers Association, whose Brewers Publications division is the largest publisher of contemporary and relevant brewing literature for today’s craft brewers and homebrewers. A MESSAGE FROM THE AHA DIRECTOR

Welcome to Homebrew Con Baltimore, the 38th Annual American Homebrewers Association National Homebrewers Conference!

It’s great to be back in Charm City. There’s a lot to see and do right here in the Inner Harbor: check out the About the Area page on HomebrewCon.org for a list of attractions. There’s also a whole lot of AHA Member Deals locations around Baltimore, so be sure to make use of your member card and save money while you are here.

A great thing about being in Baltimore is that years ago the state of Maryland enacted a law specifically for the National Homebrewers Conference, which makes it very easy to host Homebrew Con here. Many thanks to Baltimore craft beer pioneer Hugh Sisson, founder of Heavy Seas Beer, for championing that legislation. The law allows us to serve two-ounce samples of donated beer or 1½ ounces of donated mead or cider. Please be sure to thank the brewers, pro and amateur, for their donations.

While Homebrew Con is undoubtedly the most fun event you will attend all year, some serious education happens here. With 64 seminars to choose from—a new record for Homebrew Con—you are sure to leave with an even higher beer IQ than you arrived with. Homebrew Con features six simultaneous seminars, but not to worry—even though you can’t get to them all, as AHA members you can access all of the presentations online after the conference.

Thursday late afternoon, we have our Homebrew Con welcome toast featuring Dogfish Head Craft Brewery’s Bier de Provence. Immediately following the toast we have the conference keynote address, presented by Dogfish Head Founder and President Sam Calagione.

Thursday night, join fellow attendees for a private Homebrew Con beer festival that we’re calling the Craft Beer Kickoff Party. This event features local craft breweries and Maryland homebrew clubs sharing their finest brews with their most dedicated fans: you. Thank you to all of the participating brewers, and thanks to our Craft Beer Kickoff Party sponsor White Labs, Inc., for making this event possible.

The highlight for many Homebrew Con attendees will no doubt be Friday night’s Club Night. If you have never experienced a Homebrew Con Club Night, you’re in for an evening you’ll never forget because there’s simply nothing else like it. This year’s Club Night includes 84 different homebrew clubs with decked-out club booths and costumes to match, and a more diverse and eclectic selection of beer, mead, and cider than you’ll find anywhere else. Club Night highlights what homebrewing is all about: the creativity that only comes from brewing at home. Many thanks to Club Night sponsor MoreBeer! for making our favorite night of the year possible.

4 HOMEBREW CON Throughout the conference, you can check out the Homebrew Expo, where you’ll find more than 70 vendors spread across a 60,000-square-foot hall. Here you will discover the latest innovations in equipment and the newest ingredients on the market to help you brew your best beer ever. You’ll also find craft breweries pouring their beers in the Expo. And of course, since this is a homebrewers’ conference, the Expo is also home to the Homebrew Con Social Club, where homebrew clubs take turns serving their tastiest brews.

We’ll close out Homebrew Con with the Saturday night Grand Banquet and National Homebrew Competition Awards Ceremony, brought to you by CraftBeer.com, where guests will enjoy a beer-paired meal designed by Brewers Association executive chef Adam Dulye. Dinner will be accompanied by locally brewed craft beers. After dessert, be prepared to cheer on the winners of the largest beer competition in the world. Oh, and feel free to bring your homebrew into the banquet hall if you so choose: that’s totally legal in Maryland.

Please help minimize our impact on the environment and keep costs down by using your commemorative tasting glass in lieu of disposable plastic cups throughout the conference. Be sure to keep your glass with you at all times, as great homebrew awaits you at every turn!

Savor The Flavor, and please drink responsibly. Thousands of different beers, meads, and ciders are available to sample at Homebrew Con. You cannot possibly try them all, so please don’t try! Throughout the conference, stay hydrated by drinking plenty of water, and take the time to eat regular meals. You will undoubtedly have a better overall conference experience if you pace yourself. While you are savoring the flavor, look out for your friends as well and help us make sure everyone has a great experience.

A lot of dedicated people worked hard to pull off this event. Please be sure to thank the many volunteers on the local organizing committee, headed by co-chairs Brent MacAloney, Bob Rouse, and Les White. Thanks also to the National Homebrew Competition organizers, judges and stewards, all of our sponsors and exhibitors, the beer services crew, our safety team, and my totally awesome colleagues on the staff of the Brewers Association/American Homebrewers Association.

See ya in the Social Club!

Gary Glass Director American Homebrewers Association

HOMEBREW CON 5 THANKS! The American Homebrewers Association® raises a pint in thanks, expressing appreciation to the following sponsors for their generous support.

6 HOMEBREW CON HOMEBREW CON 7 WHO’S WHO BREWERS ASSOCIATION ON-SITE STAFF

Sarah Billiu Matt Bolling Duncan Bryant Dave Carpenter Ashlee Clark Membership Events & Web Coordinator, Editor-in-Chief, Zymurgy Event Administrative Coordinator Membership AHA & AHA Special Projects Assistant Coordinator, AHA

Joe Kathryn Adam Dulye Ryan Farrell Jeb Foster Damgaard Porter Drapeau BA Executive Chef Human Resources Marketing Advertisting & Event Manager Manager Manager Sponsorship Associate

Gary Glass Dan Goloback Janis Gross Kari Carol Hiller Director, AHA Member Services AHA Project Harrington Operations & Manager Coordinator and Business Development Volunteer Manager National Homebrew Manager for Competition Director Advertising & Sponsorship (West)

Nancy Stephanie Bradley Katie Marisic Tom McCrory Johnson Johnson Martin Latham Federal Affairs Business Event Director Operations Director Senior Event Manager Development Manager Manager for Advertising & Sponsorship (East)

8 HOMEBREW CON John George Charlie Steve Parr Ashley Moorhead Myler Papazian Assistant Director, Peck AHA Project Warehouse & Brewers Association, AHA Graphic Designer Coordinator and Shipping Manager Founder and National Homebrew Past President Competition Director

Aaron Marc Preo Millie Andrew Rachel Schuette Special Projects Shamburger Sparhawk Staats Data & Systems Coordinator AHA Administrative Craft Beer Marketing Manager Analyst Assistant Program Coordinator

Kristi Switzer Luke Brewers Trautwein Mike Aronson Publications Senior Art Director Cellar Manager Publisher

AHA BEER SERVICE CREW Tommy Cunningham Erik Stewart James Fisher Jerry Stringer Jode Guy Duane “Dewy” Charles Hart Thompson Bart Watson, Chris Williams Carl McCowen Tim Walburn Ph.D. Event Manager Chief Economist Collin Metz Josh Williams George Myler

NATIONAL HOMEBREW COMPETITION TEAM Bruce Buerger Faith Faw Shane Wood Nate Zander Luann Fitzapatrick Information Senior Technology Web Developer Director HOMEBREW CON 9

WHO’S WHO

LOCAL ORGANIZING COMMITTEE

Co-Chairs BJCP Events National Homebrew Brent MacAloney Jeff Sanders Competition Final Round Bob Rouse Registrars Les White Kevin Ervin Club Liaison Margie Ervin Conference Week John Jester Activities Keith Wickstrom (MD) Pennsylvania Connection Sam Wineka (DC/VA) Josh Weikert

Kickoff Party Liaison John Thompson

SPECIAL THANKS TO...

American Tradeshow Freeman NHC Prize Donors Services Greg Brown Participating Breweries Beer Service Crew Gigi Andrew Participating Homebrew Brewers Association of Clubs Legends Limited Maryland PRG Local Organizing Chef Sean Clark Committee State of Maryland Offi ce Conference Volunteers of the Comptroller NHC Directors, Judges & ESCO Security Stewards

RADEGAST CLUB OF THE YEAR AWARD

Sponsored by

Thursday, June 9 Friday, June 10 Saturday, June 11 11:00 AM–5:00 PM 11:00 AM –5:00 PM 11:00 AM –3:00 PM Level 100, Halls A & B Level 100, Halls A & B Level 100, Halls A & B 10:00 PM–12:00 AM Level 300, Outdoor Terrace

THURSDAY, JUNE 9

11:00 AM–1:00 PM Brewers United for Real Potables Metro, DC Bars 1 & 2 CARBOY Raleigh, NC Bar 2 Fredericksburg Brewing Insiders (FBI) Fredericksburg, VA Bar 3 & 4 York Area Homebrewers Association York, PA Bar 4 Wyoming Valley Homebrewers Club Wilkes-Barre, PA Bar 5

1:00 PM–3:00 PM Cross Street Irregulars Baltimore, MD Bars 1, 2 & 3 Bruclear Homebrew Club Pottstown, PA Bar 4 Midnight Hombrewers League Westminster, MD Bar 5

3:00 PM–5:00 PM Frederick’s Original Ale Makers Frederick, MD Bars 1, 2 & 3 Brewnity: A Collection of New York City–Area Clubs New York, NY Bars 4 & 5

FRIDAY, JUNE 10

11:00 AM–1:00 PM Grains Result in Something Tasty (GRiST) Arlington, VA Bar 1 WHALES Woodbridge, NJ Bar 2 Brewers and Drinkers Around Silver Spring Silver Spring, MD Bar 3 Lehigh Valley Homebrewers Allentown, PA Bar 4 Chesapeake Real Ale Brewers Society Baltimore, MD Bar 5 34 HOMEBREW CON SOCIAL CLUB

FRIDAY, JUNE 10

1:00 PM–3:00 PM Carolina BrewMasters Charlotte, NC Bars 1 & 2 DC Homebrewers Club Washington, DC Bar 3 Prince William Brewers Guild Woodbridge, VA Bar 4 Stafford Brewers Club Stafford, VA Bar 4 Boston Wort Processors Boston, MA Bar 5

3:00 PM–5:00 PM Key Tech Brew Crew Baltimore, MD Bar 1 NJ Hopz Hackettstown, NJ Bar 2 Stoney Creek Homebrewers Phoenixville, PA Bar 3 James River Homebrewers Richmond, VA

SATURDAY, JUNE 11

11:00 AM–1:00 PM Barley Legal Homebrewers Mt. Holly, NJ Bars 1, 2 & 3 Maryland Ale and Lager Technicians Laurel, MD Bar 4 Society of Akron Area Zymurgists Akron, OH Bar 5

1:00 PM–3:00 PM Lancaster County Brewers Lancaster, PA Bar 1 Wootown Brewers Baldwin, MD Bar 1 & 2 State College Homebrew Club State College, PA Bar 3 Best Florida Beer Florida, FL Bar 4 Colonial Ale Smiths and Keggers Williamsburg, VA Bar 5

10:00 PM–12:00 AM National Homebrew Competition Final Round Beers Come sample entries of the final round of the 2016 National Homebrew Competition. You might just find a medal-winning homebrew! Level 300, Outdoor Terrace

HOMEBREW CON 35 36 HOMEBREW CON HOMEBREW CON 37 MEET THE AUTHOR! BOOK SIGNINGS

Book signings are held THURSDAY, JUNE 9 inside Homebrew Expo at the 11:00 AM – 12:00 PM Brewers Publications Drew Beechum and Denny Conn: Experimental Book signings booth, Booth 704, Homebrewing: Mad Science in the Pursuit of next to the AHA Merchandise Great Beer; Homebrew All-Stars and Bookstore. Chris White: Yeast: The Practical Guide to Beer PRESENTED BY Fermentation

12:00 PM – 1:00 PM Brad Smith: Home Brewing with BeerSmith: How to Brew and Design Great Beer Brewers Publications at Home Thomas Hennessy: Brewery Operations Manual

12:30 PM – 1:30 PM Randy Mosher: Radical Brewing; Tasting Beer; Mastering Homebrew

FRIDAY, JUNE 10 12:30 PM – 1:00 PM Geoff Larson: Smoked Beers: History, Brewing Techniques, Recipes

12:30 PM – 1:30 PM Stan Hieronymus: For the Love of Hops; Brewing with Wheat; Brew Like a Monk John Palmer: Water: A Comprehensive Guide for Brewers; Brewing Classic Styles; How to Brew Ken Schramm: The Compleat Meadmaker

1:00 PM – 1:30 PM Roger Barth: The Chemistry of Beer: The Science in the Suds

SATURDAY, JUNE 11 12:30 PM – 1:00 PM Gordon Strong: Modern Homebrew Recipes; Brewing Better Beer: Master Lessons for Advanced Homebrewers

12:30 PM – 1:30 PM Michael Tonsmeire: American Sour Beers: Innovative Techniques for Mixed Fermentation Mary Izett: Speed Brewing: Techniques and Recipes for Fast-Fermenting Beers, Ciders, Meads, and More Steve Piatz: The Complete Guide to Making Mead

38 HOMEBREW CON HOMEBREW CON 39 40 HOMEBREW CON HOMEBREW CON 41 HOMEBREW CON SEMINAR TRACKS

Looking for an easy way to navigate Homebrew Con’s seminars by subject matter? Seminar tracks help you tailor your experience to suit your interests. A session might cover several different topics, of course, but tracks are meant to convey seminars’ most relevant subject matter. This year’s conference features 13 seminar tracks.

Track Name Description Beer Styles These seminars focus on specific beer styles, from porters to IPAs to sours. Brewing Process Seminars in this category discuss the many ways to craft flavorful homebrew, and the processes you need to do so. Clubs & Competitions This track covers a wide range of topics involved with running homebrew clubs and organizing homebrew competitions. Going Pro These presentations cater to future professional brewers and those interested in working in the craft brewing industry. Historical These seminars discuss the rich history of beer and brewing.

HOMEBREW Homebrew Industry INDUSTRY A separate registration is required to attend these BADGE Only REQUIRED presentations, which focus on homebrew-related businesses. Ingredients Seminars in this track cover raw ingredients like water, malt, hops, and spices. Mead & Cider Learn from some of the best in the business in this track devoted to mead and cider. Other/Misc. A wide variety of subjects awaits conference attendees in this category, which offers a grab bag of topics that don’t quite fit anywhere else. Recipe Formulation & If you want to improve your homebrew or create your own Improvement recipes, look no further than this seminar track full of tips, tricks, and insights to help you make the best beer possible. Sensory Analysis Attendees hoping to hone their palates will want to attend these presentations, which cover everything from food pairing to tasting exercises. Technical These seminars target the DIY homebrewer who wants to get into the nitty-gritty of homebrew and dispensing equipment. Yeast & Fermentation It is said that brewers make wort and yeast makes beer. These seminars highlight the real hero of the fermentation process: yeast.

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Homebrew Con’s fun, educational seminars cover a wide range of subjects. Whether you brewed your first batch last week or you can rattle off Schizosaccharomyces pombe rDNA sequences in your sleep, you’ll find plenty of informative topics guaranteed to engage and entertain. To help you make the most of your time at Homebrew Con, we’ve broadly classified seminars by experience level. Use the descriptions below to guide you, but remember you’re not bound to one or the other. Feel free to mix and match according to your interests. ANY LEVEL – These seminars cover topics that all brewers will enjoy. No matter your experience level, you’ll take home valuable information you can use to improve your homebrew. Novices and veterans alike are sure to learn something new at these accessible, informative sessions. INTERMEDIATE & ABOVE – These seminars discuss niche topics or treat familiar ones in greater detail. Attendees of all levels are welcome, of course, but experienced homebrewers who are ready to take their beer to the next level will especially savor the depth of knowledge on offer in these sessions

FIND MORE ONLINE! With such an incredible lineup of speakers and subjects at Homebrew Con, we understand that you probably can’t get to every presentation on your wish list. That’s why the American Homebrewers Association is happy to provide all of this year’s seminars, as well as those from conferences past, as members-only content on our website. After the conference, log in to HomebrewersAssociation.org, visit the Let’s Brew section, and click on Conference Seminars for downloadable versions of seminar content and recordings.

SEMINAR ROOM SPONSORS

HOMEBREW CON 43 HOMEBREW CON 44 SEMINAR SCHEDULE

HOMEBREW CON 45 SEMINAR SCHEDULE

As of May 1, 2016

THURSDAY JUNE 9, 2016 HOMEBREW INDUSTRY 9:00 AM – 10:00 AM BADGE REQUIRED 2016 STATE OF THE HOMEBREW INDUSTRY Homebrew Industry Only Steve Parr, Jake Keeler, Dr. Bart Watson Seminar Room 301–303 A panel of experts examines the industry through annual survey data and feedback from industry participants.

*Please Note: This seminar is part of the Homebrew Industry Track, which requires a separate registration from general conference registration.

10:15 AM – 11:15 AM HOMEBREW BREWING ON PREMISE: THE EVOLUTION OF THE REVOLUTION INDUSTRY BADGE Homebrew Industry Only REQUIRED Robb Larson Seminar Room 301–303 The brew-on-premises (BOP) concept has been around for many years, but there are relatively few BOP facilities at present. The opportunity to brew beer without the hassle and expense of a complete homebrew setup appeals to many potential customers, and with the current craft beer boom, the idea is making a comeback. Find out what is required to add this component to your current homebrew retail store or brewery.

*Please Note: This seminar is part of the Homebrew Industry Track, which requires a separate registration from general conference registration.

2:00 PM – 3:00 PM WELCOME TO THE DARK SIDE! THE EVOLUTION OF PORTER Beer Styles | Intermediate & Above Frank Clark Seminar Room 301–303 Journey into the past of porter with beer historian Frank Clark. We will look at the murky origins of porter and how it evolved into one of the most popular beers of the 18th century, as well as its slow decline in the 19th century and eventual rebirth in the 20th.

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HOMEBREW CON 47 SEMINAR SCHEDULE

HOW TO BREW LIKE AN ALL-STAR Brewing Process | Intermediate & Above Denny Conn, Drew Beechum Seminar Room 307–308 Denny and Drew take a look at the different personality types that infuse our hobby and home in on the practices used by All-Star Homebrewers of each type. How many homebrew seminars can you think of that namecheck Carl Jung, federal law, and the intimate brewing answers of a thousand homebrewers? Don’t be the homebrewer archetype who misses this talk.

CIDER: IT’S ALL ABOUT THE YEAST Yeast & Fermentation | Any Level Kara Taylor Seminar Room 309–310 The cider revolution is coming and we’re bringing yeast to the forefront. For years, yeast has been ignored in home cidermaking. Find out about old and new strains used in cidermaking, including some wild strains like Candida species, and discover fermentation techniques to take your ciders to the next level.

SOURCES OF BEER FLAVOR AND THE IMPORTANCE OF SENSORY TRAINING IN PRODUCING GREAT BEER Sensory Analysis | Any Level Amaey Mundkur Seminar Room 314–317 Sensory evaluation is an important tool for the homebrewer, as access to expensive lab equipment or testing is not typically possible. Sensory training is a powerful, inexpensive way of producing high- quality beer at home. Understanding the source of beer flavor allows homebrewers to use the most powerful tools at their disposal, their senses, to improve beer quality. This session will cover the sources of beer flavor, methods of tasting, and how your sensory learning will help you make better beer!

BREWING WITH HONEY Ingredients | Any Level Keith Seiz, Hugo Patiño Seminar Room 318–323 Honey is the perfect ingredient for homebrewers, providing flavor and functional benefits in a unique ingredient that’s accessible to all. This technical presentation will detail how honey’s composition impacts brewing and examine the flavor and functional properties the ingredient brings to beer when added during different stages of the brewing process.

HOW SPECIALTY MALTS INFLUENCE FOAM Recipe Formulation & Improvement | Any Level Robert Hansen Seminar Room 324–326 An in-depth look at how specialty malts can be used to influence beer foam stability and color.

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3:15 PM – 4:15 PM PHENOLIC COMPOUNDS IN BEER: THE GOOD, THE BAD, AND THE UGLY Technical | Intermediate & Above Mike Lentz Seminar Room 301–303 Phenolic compounds play a major role in the aroma and flavor of many beers. They are often associated with beer spoilage, but they also contribute positive and essential characteristics to certain beer styles, such as Bavarian weizen and many Belgian styles. What makes “good” phenolics good, and “bad” phenolics bad? The sources of phenolic compounds and how to control their impact on beer will be discussed.

FAST LAGER YEAST FERMENTATIONS BREWING PROCESS Any Level Mike “Tasty” McDole Seminar Room 307–308 Mike “Tasty” McDole describes shortening the fermentation and maturation time for cold-fermented beers. By increasing the fermentation temperature during primary fermentation, “lager” beers can be produced in times more commonly associated with ales.

FRANKENBREW: ARE PIECED-TOGETHER SYSTEMS STILL VIABLE? Going Pro | Any Level Tom Hennessy Seminar Room 309–310 It has been 20 years since Tom first made the video Frankenbrew: How to Build A Brewery For Under $20,000. Is it still possible in 2016 to put together a commercial brewing system for less than $20,000? Tom took the challenge; come learn what he found out.

TROUBLE-FREE TART BEERS: ALTERNATIVE SOURING METHODS Beer Styles | Intermediate & Above Mary Izett Seminar Room 314–317 Want to make complex, tart beers in a fraction of the time and with minimal risk of cross-contam- inating your equipment? Blending, kettle souring, and including alternative ingredients are three methods you can use at home to produce a number of sour beers, including Berliner weisse, gose, Lichtenhainer, faux Flanders red, and more. You’ll learn how to set up your own kettle souring system, how to culture and use Lactobacillus from a variety of sources, and how to create other sour cultures (like kombucha and tart cider) to blend into your beers.

50 HOMEBREW CON SEMINAR SCHEDULE SEMINAR SCHEDULE

HOW COLD-STEEPING MALT CAN ELEVATE YOUR BEER Ingredients | Any Level Dan Bies Seminar Room 318–323 This seminar will describe how cold-steeping techniques can be used to create truly innovative beer that is maltier, more colorful, and cleaner than previously thought possible. The process is simple, and the flavors created are exciting. Attendees will leave this seminar with a new perspective on how dynamic an ingredient malt can be.

HOW TO SUCCESSFULLY FUND A REF REPORT: THE EFFECTS OF SOUND WAVES ON FERMENTATION Other/Misc. | Intermediate & Above Matthew Farber Seminar Room 324–326 The American Homebrewers Association’s Research & Education Fund (REF) is a great resource for the experimenting homebrewer. Learn how to best design, propose, and execute an experiment in order to successfully fund and publish your work. We will discuss the REF process by walking through all steps of an unpublished experiment that examines the effects of loud music, or sonication, on fermentation performance.

FRIDAY, JUNE 10, 2016

9:00 AM – 10:00 AM SUPPLY CHAIN STRATEGIES FOR MANAGING INVENTORY HOMEBREW INDUSTRY Homebrew Industry Only BADGE Josh Stapleton, Chris Geyer REQUIRED Seminar Room 301–303 Discover how to develop and manage supply chain strategies for improved inventory management. Cash flow is important to all small businesses, and this seminar will improve and provide the tools you need to ensure satisfied customers while maximizing available cash to grow your business.

FOOD & BEER PAIRING Sensory Analysis | Any Level Adam Dulye, Greg Brown, Sean Clark Seminar Room 307–308 Take pairing your homebrew to the next level. This seminar will cover how and why food interacts with beer and what ingredients in beer and food ensure a successful pairing. From pairing your own homebrew for a dinner at home, to dining out on the town, to putting together a large scale, multi-course dinner, we will discuss what to look for in both beer and food and how to create the pairings that will enhance both the food’s and the beer’s flavor profile.

52 HOMEBREW CON HOMEBREW CON 53 SEMINAR SCHEDULE

GREAT NORTH ALEWORKS – THE JOURNEY TO PRO Going Pro | Any Level Rob North, Lisa North Seminar Room 309–310 Rob and Lisa’s presentation will cover the journey the couple took to opening their own brewery, from making the decision to become entrepreneurs back in 2011 to finally seeing their brewery become a reality four years later. Rob and Lisa hope to inspire and instill confidence to homebrewers looking to make the leap to the brewing profession by sharing their story and lessons learned along the way.

HOW SPECIALTY MALTS INFLUENCE FOAM Recipe Formulation & Improvement | Any Level Robert Hansen Seminar Room 314–317 An in-depth look at how specialty malts can be used to influence beer foam stability and color.

THE CHEMISTRY OF MASHING Brewing Process | Any Level Dr. Roger Barth Seminar Room 318–323 Mashing is the process that converts grain and water to sweet wort. We will discuss the structure and functions of the enzymes involved, and how they are influenced by temperature and pH. Factors that affect pH during mashing will be covered.

DIY KEGERATOR / KEEZER DESIGN USING OFF-THE-SHELF COMPONENTS Technical | Any Level Matthew Joyce Seminar Room 324–326 There are some very interesting benefits to rolling your own temperature control board and logic for your kegerator. Matthew will discuss some of the benefits and pitfalls, and demonstrate a modular design he created using off-the-shelf parts and boards. This talk touches on sensors, microcontrollers, and relays, with some discussion of the home appliance we call a refrigerator.

10:15 AM – 11:15 AM

BIG PARTY, BIG MONEY HOMEBREW Homebrew Industry Only INDUSTRY BADGE Scott Michaels, Scott Hackett REQUIRED Seminar Room 301–303 Celebrate your business with a party, invite customers to take part, and have a ginormous sales day. We’ll show store owners how to plan and throw a big shindig for around $200 and collect 30 times as much in sales the same day. It’s fun, it’s profitable, and it’s a great way to showcase yourself while recruiting new brewers and customers.

54 HOMEBREW CON HOMEBREW CON 55 SEMINAR SCHEDULE

IDENTIFYING AND AVOIDING OXIDATION Brewing Process | Any Level Brian Berquist Seminar Room 307–308 Oxidation causes more than just cardboard flavors. Learn how oxidation affects all parts of the brewing process, including malt and hops, and causes a variety of off-flavors. Come away with tips and tricks to avoid oxygen in your processes.

HISTORY OF BALTIMORE BREWING Historical | Any Level Rob Kasper Seminar Room 309–310 A history of Baltimore breweries from 1748 to the present day, given by Rob Kasper, author of Baltimore Beer: A Satisfying History of Charm City Brewing.

UNLOCKING THE GENETIC CODE OF BREWING STRAINS Yeast & Fermentation | Any Level Dr. Chris White Seminar Room 314–317 Brewing yeast strains have been developed by brewers over centuries and not created in a lab. This seminar will look at how yeasts have genetically developed over the years by brewers. Using science to unlock the genetic code of some brewing strains, we can look at how these strains have been formed—information that will help us look for these genes in new strains that are isolated in nature. In this seminar, we will also taste a beer made with 96 yeast strains.

RETURN OF THE MEAD PANEL Mead & Cider | Any Level Michael Fairbrother, Steve Piatz, Curt Stock, Ken Schramm Seminar Room 318–323 Meadmaking is growing at an astounding rate and there a few great icons who have shaped the movement. From traditional meadmakers to the ones who push the limits, come and learn their secrets. Topics will include equipment, ingredients, recipes, and techniques for beginner to advanced meadmakers.

BREWING WILD Other/Misc. | Any Level John Wilson, Brian Wolfe Seminar Room 324–326 John Wilson spent a year making only spontaneously fermented beer. This seminar explores the history of open fermenting, the science behind the practice, its current uses in traditional fermentation practices, and as a walk-through of fermenting a wild beer and a wild mead. Share in the lessons learned from John’s year of brewing wild.

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11:30 AM – 12:30 PM WELCOME TO THE DARK SIDE! THE EVOLUTION OF PORTER Beer Styles | Intermediate & Above Frank Clark Seminar Room 301–303 Journey into the past of porter with beer historian Frank Clark. We will look at the murky origins of porter and how it evolved into one of the most popular beers of the 18th century, as well as its slow decline in the 19th century and eventual rebirth in the 20th.

SMALL-BARREL STRATEGIES Brewing Process | Intermediate & Above James Shamas, CJ Shamas Seminar Room 307–308 The increasing availability of 5- to 20-gallon oak barrels gives homebrewers the opportunity to brew both “clean” and sour barrel-aged beers, but best practices on how to use these barrels successfully aren’t so readily available. In this seminar, award-winning homebrewer brothers CJ and James Shamas will detail the steps brewers should take to maximize the benefits of aging beer in small barrels while overcoming inherent challenges. Attendees will come away with strategies for utilizing the evolving character of their barrels to create their own multi-generation barrel program.

HOW TO FAIL AT STARTING A BREWERY: FOCUS JUST ON THE BEER Going Pro | Any Level Nicole Carrier Seminar Room 309–310 When starting a brewery, it is essential to make great product—but that’s not sufficient in and of itself. In order to stand out from an increasingly crowded field, you must be able to craft and then tell a compelling, differentiated story of your brand and your beers. In this session, we will give tips on crafting your own unique story, giving a few case study examples. We’ll also touch on other important aspects of building your business, including merchandising, cross-selling, and upselling, hosting small-scale events, marketing, and managing a tap room.

UR-BUZZ: THE ADVENT OF HUMAN-CONTROLLED FERMENTATION Historical | Any Level Ken Schramm, Dr. Patrick McGovern Seminar Room 314–317 Ken Schramm, Dr. Patrick McGovern of the University of Pennsylvania (author of Uncorking the Past and Ancient Wine), and other panel members discuss the advent of human-controlled fermentation: the ingredients, processes, species domestication, implements, and human knowledge that went into the earliest human attempts at and successes in fermentation.

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DON’T FEAR THE FUNGUS! YEAST CELL COUNTS, VIABILITY, AND QA FOR THE HOMEBREWER Yeast & Fermentation | Any Level Mike Brennan, Dr. Karen Fortmann Seminar Room 318–323 To most homebrewers, yeasts are mysterious: we can’t readily see them, they perform magic (make beer for us), and in full-on kräusen, there are literally billions of them living in your fermenter. Join us and learn how to perform the basics of yeast cell counting and viability staining. It’s not rocket science, we promise! Mike and Karen will walk you through the equipment needed, counting techniques, and the math (don’t worry, your high school algebra teacher won’t be here to grade you). For a small investment you can perform your own cell counts and easily stain and observe viable yeast. It’s time to improve the quality of your beer and move up to the next level of brewing.

MODERN MEAD Mead & Cider | Any Level Ricky the Meadmaker Seminar Room 324–326 Mead has been made since prehistoric times, but just because something’s ancient doesn’t automatically mean it’s good. Come meet Ricky the Meadmaker to learn why you don’t need to wait more than a month for excellent mead, why science is as important in mead as in beer, and why all honey wines are meads but not all meads are honey wines.

2:00 PM – 3:00 PM HOW TO START AND GROW A HOMEBREW-FOCUSED CHARITY EVENT Clubs & Competitions | Any Level Brian Verdi Seminar Room 301–303 The Three Rivers Underground Homebrewers (TRUB) started Brewing Up A Cure in 2005 as a small, friends-and-family-oriented tasting event. The goal was to raise money and awareness for a charity while promoting homebrewing. Come learn how Brewing Up A Cure has grown from humble beginnings to a premier tasting event that has now raised over $250,000 cumulatively for the Cystic Fibrosis Foundation.

HOMEBREWING HISTORY: A PHOTOGRAPHIC TOUR WITH CHARLIE Historical | Any Level Charlie Papazian Seminar Room 307–308 American homebrewers form the foundation of America’s craft brewing journey. Join Charlie as he revisits American homebrewing milestones, highlighting several of the early pioneers, explorers, clubs, contributors, and beer industry friends of homebrewers who helped turned the tide of American brewing. This visual presentation will be sourced from more than 30,000 photographic images chronicling the early days of the American Homebrewers Association.

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GOING PRO A PINT AT A TIME Going Pro | Any Level Mike Pensinger Seminar Room 309–310 Tips and lessons learned from the homebrewer-to-professional transition. In short: what to do and what to watch out for.

EXPERIMENTING WITH ALTERNATIVE WOODS: TECHNIQUES AND LIVE DEMONSTRATION Other/Misc. | Any Level John Gasparine Seminar Room 314–317 Experimenting with alternative (non-oak) wood species is easier than you might think. Exotic lumber retailers are prevalent throughout the United States, and with a few tools and techniques, you can safely pioneer the use of a new wood species in beer. This seminar explores these techniques and includes a live demonstration of the tools commonly used for wood-aging experiments.

BREWING UP A PERFECT PAIRING: RESEARCH-BACKED FOOD PAIRING PRINCIPLES Sensory Analysis | Any Level Pat Fahey, Randy Mosher Seminar Room 318–323 The Beer and Food Pairing Working Group is engaged in standardizing the body of knowledge used to assemble awesome beer and food pairings by creating research-backed pairing principles. Come learn about what information already exists, participate in a pairing exercise, and find out how you can help further the research that we’re doing using your own experiences.

A TIMELINE FOR SOUR BEER: HOW TO GET THE FLAVORS YOU WANT, WHEN YOU WANT THEM Brewing Process | Intermediate & Above Brian Hall Seminar Room 324–326 This seminar’s focus will be on attaining a wanted flavor profile without the all the fuss, specifically in lambic and Berliner weisse styles. Does age always matter? How does an imagined profile become reality when brewing wild beers? This presentation will look at traditional versus modern production—how to produce what you want, when you want it, without compromising quality.

3:15 PM – 4:15 PM WASTE NOT, WANT NOT: WATER CONSERVATION FOR THE HOMEBREWER Brewing Process | Any Level Quentin Hodgson Seminar Room 301–303 Homebrewers spend a lot of time and effort to improve their brewing efficiency, seeking to make best use of quality ingredients and even replicating the water profile for a favorite beer. But one area that is often overlooked is efficiency in using water. A typical homebrewer can use 30 gallons or more of water to produce a five-gallon batch, including water passed through a wort chiller and for cleanup. This presentation will examine how water is used throughout the brewing process, explore how the brewing and distilling industries are seeking to recycle and reduce water waste, and suggest ways to reduce water use at home without impacting the quality of the final product.

62 HOMEBREW CON Brewers Association presents the 11th annual GREAT AMERICAN BEER FESTIVAL® PRO-AM COMPETITION American Homebrewers Association® members team up with professional brewers to brew homebrew recipes

Medals are presented at the Great American Beer Festival Awards Ceremony, October 8, 2016 in Denver

For more information, visit the Competitions section of HomebrewersAssociation.org

HOMEBREWCON 63 SEMINAR SCHEDULE

SENSORY EVALUATION OF SPECIALTY MALTS: A PRACTICAL APPROACH TO DESCRIBING MALT FLAVORS Sensory Analysis | Any Level Cassie Liscomb Seminar Room 307–308 When it comes to choosing the best specialty malt for your brewing recipe, flavor contribution is one of the most important factors to consider. Whether you are looking to improve consistency or enhance creativity, sensory analysis of malt ingredients is a practice that will serve you well. This presentation will provide a fundamental understanding of how malt flavors are generated and offer practical tools to perform your own malt sensory evaluations.

BEERS THAT FLUNKED THE REINHEITSGEBOT—OR HOW TO BREW WITH INGREDIENTS FROM YOUR YARD WITHOUT KILLING YOUR NEIGHBORS Ingredients | Any Level Stan Hieronymus Seminar Room 309–310 Brewing with ingredients from the garden, yard, and nearby woods is older than the famous German beer purity law. Learn about using cultivated ingredients or foraged ingredients—even yeast collected in the wild—to make beers that are as pleasant to drink as they are to talk about. You’ll learn tips on understanding what to avoid, because when your friends compliment you and say they’d like yours to be the last beer they drink on earth, they don’t mean today.

HIGH GRAVITY BREWING: HITTING A TARGET GRAVITY WITH PRECISION AND QUALITY Recipe Formulation & Improvement | Intermediate & Above Henry Jager, Chris Schultz Seminar Room 314–317 Have you ever wanted to brew that 24° Plato imperial stout? Have you thought of making a 1.120 O.G. quad but didn’t know where to start? We’ll talk about ingredients, process, and fermentation to help you make high gravity beers with precision, repeatability, and, most importantly, quality.

WHAT IS WILD YEAST, WHERE IS IT, AND HOW DO YOU BREW WITH IT? Yeast & Fermentation | Intermediate & Above Jeff Mello Seminar Room 318–323 What makes a yeast truly wild? What is Brettanomyces, and are all beers with Brett actually wild? Where are the best places to find different types of wild yeast? Based on the latest research from Bootleg Biology, we’ll discuss how to classify different types of brewing microbes, where they actually are found, and the best techniques for capturing wild yeast for brewing unique beers with local character.

64 HOMEBREW CON HOMEBREW CON 65 SEMINAR SCHEDULE

CRAFT LAGER: WHAT’S OLD IS NEW AGAIN Historical | Intermediate & Above Joshua Hubner Seminar Room 324–326 Florida has seen a renaissance of brewing and beer styles over the past 10 years, though the surprisingly rich history of Prohibition-era lagers has faded away. This seminar is focused on the tradition of brewing in Miami, from business and advertising to process and ingredients. Craft lagers are making a comeback, and we’ll guide you through their brewing from the eye of the homebrewer. Stop worrying and learn to start loving—and brewing—lagers all over again.

SATURDAY, JUNE 11, 2016

9:00 AM – 10:00 AM HOMEBREW BUILDING YOUR HOMEBREW COMMUNITY INDUSTRY BADGE Homebrew Industry Only REQUIRED John LaPolla, Douglas Amport Seminar Room 301–303 Learn how to bridge the gap between homebrewers and craft breweries! In this seminar, John LaPolla and Douglas Amport, owners of Bitter & Esters homebrew shop in Brooklyn, N.Y. will show you how to foster your homebrew community with events and demonstrations. A strong craft beer community can make the homebrew experience more exciting and valuable for all and keep your clients shopping local!

BREWING GRISETTE AND SAISON: INSIGHT FROM HISTORICAL RECORDS AND MODERN PRODUCERS Historical | Intermediate & Above David Janssen Seminar Room 307–308 This presentation will look at historical information, focusing on the industrial revolution to modern times, to better understand the history of grisette (a historical beer style that disappeared in the mid-1900s) and saison. We will discuss historical production methods, characteristics of historical versions, similarities and differences between these two beers, and how they changed over time. In addition, common practices among modern commercial brewers will be highlighted to help brewers identify recipe trends and processes that are frequently used to produce these styles. Brewers will discover how to choose the best processes and ingredients for them, their desired beers, and their systems to make different beers within the saison/grisette family.

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BREW NAKED! (ONE GALLON AT A TIME) Brewing Process | Any Level Jennifer Indicott, Chris Horton Seminar Room 314–317 Learn the process and benefits of ultra-small-batch brewing. One-gallon batches are perfect for those with limited brewing and fermentation space. For those with larger brew systems who want to dial in recipes or experiment with ingredients, this is the perfect way to do so at minimal cost. One-gallon-batch brewing offers flexibility for those who are frequently on the move, such as military personnel and full-time RV dwellers.

WATER MADE EASY Brewing Process | Intermediate & Above Dr. Roy Roberts Seminar Room 318–323 Beer consists mostly of water. Most homebrewers understand the vital importance of brewing water but can be intimidated by the wealth of information available. This talk will focus on simple steps that all-grain brewers can take with regard to their water so they can make better beer.

HOMEBREW BLOGGERS ROUNDTABLE Other/Misc. | Any Level Derek Springer, Marshall Schott, Ed Coffey, Matt Humbard Seminar Room 324–326 Homebrewers are a naturally curious and industrious lot: we love to experiment and expand horizons in pursuit of the perfect pint. Leading the charge on the homebrew frontier are bloggers, folks who document their adventures so that everyone can learn from their efforts. Derek Springer, Marshall Schott, Ed Coffey, and Matt Humbard are four prolific bloggers and experimenters who are passionate about expanding the state of the art and helping everyone get in on the fun. Join them as they talk about finding a homebrew passion, overcoming the challenges of putting words on “paper,” and anything else the audience wants to discuss.

10:15 AM – 11:15 AM LAUNCHING A COMMUNAL SOURS PROGRAM Clubs & Competitions | Any Level Andy Gamelin Seminar Room 301–303 In this discussion we will focus on the practical and social aspects of developing a successful sours program within your homebrew club and techniques that can be used to ensure the production of high-quality sour beers. Areas of focus will include communal brewing, scaling yeast and bacteria, fermentation, blending, and adding fruit to sour beers.

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SOURCES OF BEER FLAVOR AND THE IMPORTANCE OF SENSORY TRAINING IN PRODUCING GREAT BEER Sensory Analysis | Any Level Amaey Mundkur Seminar Room 307–308 Sensory evaluation is an important tool for the homebrewer, as access to expensive lab equipment or testing is not typically possible. Sensory training is a powerful, inexpensive way of producing high-quality beer at home. Understanding the source of beer flavor allows homebrewers to use the most powerful tools at their disposal, their senses, to improve beer quality. This session will cover the sources of beer flavor, methods of tasting, and how your sensory learning will help you make better beer!

MODERN HOMEBREW RECIPES Recipe Formulation & Improvement | Intermediate & Above Gordon Strong Seminar Room 309–310 Gordon Strong will take an advanced look at recipe design, discussing the creative process and technical approach to building new homebrew recipes. Practical examples will be given, including a look at styles from the 2015 BJCP Style Guidelines. Trace ideas from concept through execution, including adjusting for balance, brewing to style versus experimental beers, cloning commercial beers, modifying for ingredient availability, and scaling and adjusting for your system.

REGIONAL AMERICAN IPA: WHAT’S UP WITH ALL THE CRYSTAL MALT? Beer Styles | Intermediate & Above Paul Sangster, Carrie Knose, Favio Garcia Seminar Room 314–317 This seminar will discuss the differences between East Coast, West Coast, and Midwest American- style IPAs. We will compare and contrast each variation and show recipe examples highlighting the differences. The panel will include professional brewers from each region discussing their area’s customer preferences and where they see the market going for IPAs.

THE DARK AGES: BALTIC, MUNICH, OR KULMBACH? Historical | Intermediate & Above Michael Stein, Peter Jones Seminar Room 318–323 Baltic, Munich, and Kulmbacher: this presentation travels through European and American lands to get a better understanding of dark lager. Learn how German, Czech, and Baltic porter styles were appropriated by American breweries before, during, and after Prohibition. These styles barely resurfaced after “the great experiment,” but they are alive and well today and this presentation will explain lessons learned from historic breweries and how they can be used to improve your homebrewing.

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MODERN PERSPECTIVES ON TRADITIONAL METHODS: APPLYING NEW KNOWLEDGE TO AN ANCIENT CRAFT Brewing Process | Any Level Mashall Schott, Malcolm Frazer Seminar Room 324–326 Just a couple of decades ago, those who chose to make beer at home were met with a general lack of quality ingredients, proper gear, and knowledge about many aspects of brewing. Though stories of contamination, diacetyl bombs, and undrinkable beers abound, we have these brave early homebrewers to thank for developing techniques that eventually helped people make better beer. These techniques were detailed in books and shared with the world because they worked—at the time. But times have changed! This talk will focus on how our current understanding of the brewing process allows modern homebrewers to utilize previously unavailable tools and techniques to produce delicious beer with greater ease and efficiency, all backed up by results from the latest homebrew experiments.

11:30 AM – 12:30 PM THE GOOD LIFE: SUCCESSFUL STRATEGIES FOR RAISING PHENOMENAL FINANCIAL RESOURCES FOR YOUR HOMEBREW CLUB Clubs & Competitions | Any Level Ron Minkoff Seminar Room 301–303 What if your homebrew club had the resources to pay for all competition entry fees and shipping, BJCP classes, brew ingredients, BJCP judge/steward participation stipends, food for meetings, and a whole lot more? What if you could do all of this and still have funds left over to give thousands of dollars to charities in the community? The Hogtown Brewers have been doing this for years thanks to extensive fundraising. This seminar provides details that will enable clubs to enhance their resources, describing and demystifying the fundraising operations that have benefited Hogtown Brewers, including the Medieval Faire Beer Booth and annual Hogtown Craft Beer Festival.

ANCIENT BEER BREWING IN THE WORLD OF WINE: BRONZE AGE GREECE THROUGH ALEXANDER THE GREAT Historical | Any Level Travis Rupp Seminar Room 307-308 Building off last year’s AHA conference in San Diego, in which Travis discussed beer production in ancient Egypt and the stigma against beer in ancient Rome, this seminar will discuss the hidden anomaly of brewing and the beer industry in ancient Greece. Covering the Bronze Age through the Age of Alexander the Great, Travis will discuss the importance and prolific business of beer production and export in a culture dominated by the grape.

72 HOMEBREW CON 73 SEMINAR SCHEDULE

TROUBLESHOOTING OFF-FLAVORS IN BEER Brewing Process | Any Level Dr. Brad Smith Seminar Room 309–310 A detailed look at common off-flavors in beer and their causes. This seminar will cover in-depth how to detect off-flavors as well as how to fix them. Topics include diaceytl, dimethyl sulfide (DMS), esters, phenols, and tannins, as well as sour beer infections. For each off-flavor, the top causes and solutions will be covered.

FRONTIERS IN MEAD Mead & Cider | Intermediate & Above Eric Lowe Seminar Room 314–317 Mead isn’t just for renaissance festivals anymore! From low-alcohol “session” meads to barrel-aged meads, sour meads, and beyond, the diversity of mead styles has as many possibilities to explore as beer. Join Eric as he explores some recent trends in commercial mead styles, shares intelligence on current meadmaking techniques used by commercial mazers and award-winning homebrewers alike, and weighs in on hot topics in home meadmaking.

CRAFTING QUALITY: FINE-TUNING AND CREATIVE BREWING Recipe Formulation & Improvement | Any Level Brian Trout Seminar Room 318–323 Want to eliminate the dreaded “homebrewed” taste from your brews? Learn from a multiple-award- winning homebrewer how to fine-tune and creatively modify your beers, meads, and ciders. This seminar will focus on transforming your brewday by giving you the tools you need in the form of easy and often overlooked steps. This seminar will elevate your brews from average homebrews to superior craft brews.

HOW AND WHAT TO BREW WITH S. EUBAYANUS Yeast & Fermentation | Any Level Jared Spidel Seminar Room 324–326 Saccharomyces eubayanus was discoved just five years ago in the rugged mountains of Patagonia, the vast Tibetan Plateau, and Wisconsin. Responsible for creating modern day lager yeast via hybridization with ale yeast, S. eubayanus has the potential to be a novel brewing yeast. However, since its discovery in 2011, little has been done to investigate its brewing potential. This seminar will present data from 50 beers representing 25 styles that were brewed with S. eubayanus. The diversity of beer styles and brewing conditions generated a vast amount of fermentation data over a wide spectrum of beers. In addition, beer will be sampled to enhance your understanding of what S. eubayanus contributes to beer.

74 HOMEBREW CON HOMEBREW CON 75 75 SEMINAR SCHEDULE

2:00 PM – 3:00 PM GROWING UP: BUILDING A LASTING HOMEBREW CLUB Clubs & Competitions | Any Level Josh Weikert Seminar Room 301–303 Most homebrew clubs experience growing pains: there comes a time when meeting in your own kitchens to share homebrew and chat goes by the wayside. Those pains and pitfalls can be avoided or eased, though. This seminar will provide information about finding meeting locations, growing your membership without overwhelming your club, managing money, creating bylaws, establishing a legal and financial identity, creating club activities, becoming part of your local and regional beer community, developing club leaders…in short, how to create a club that will last beyond the tenure of its first overly stressed president.

GAS STRIPPING HOT WORT Brewing Process | Intermediate & Above John Rozborski, Andy Weigel Seminar Room 307–308 Hot gas stripping is an experiment to determine if hot air or gas can remove volatile esters and sulfuric compounds in hot wort and increase hop utilization, with the goal of improving final quality and the economic scale of the finished beer through enhanced processing techniques. Our aim is to verify if hot air stripping has a beneficial impact when brewing beer, as well determine whether other gases have different or improved results.

HOW TO BREW LIKE AN ALL-STAR Brewing Process | Intermediate & Above Denny Conn, Drew Beechum Seminar Room 309–310 Denny and Drew take a look at the different personality types that infuse our hobby and home in on the practices used by All-Star Homebrewers of each type. How many homebrew seminars can you think of that namecheck Carl Jung, federal law, and the intimate brewing answers of a thousand homebrewers? Don’t be the homebrewer archetype who misses this talk.

HOPPY SOUR BEERS: TAKING THE BITTER OUT OF IPA Ingredients | Intermediate & Above Michael Tonsmeire Seminar Room 314–317 Conventional brewing wisdom was that hoppy beers shouldn’t be sour and sour beers shouldn’t be hoppy. Luckily, innovative brewers have discovered that hops’ citrusy, tropical, and spicy aromatics meld beautifully with acidity. But what is the best process: mixed-culture fermenting with dry hops, kettle-souring with a hop stand, or maybe blending a 100-percent Brettanomyces-fermented IPA with acid beer? Taste and decide for yourself!

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BLIND TASTING: SENSORY DEVELOPMENT FOR THE HOMEBREWER Sensory Analysis | Intermediate & Above Sean Coughlin Seminar Room 318–323 Removing preconceived bias from sensory evaluation makes for a more powerful learning and tasting experience. We will focus on sensory description along with the triangle test and discover how it can be used by the discriminating homebrewer.

WILD ALASKA, WILD INGREDIENTS Recipe Formulation & Improvement | Any Level Geoff Larson Seminar Room 324–326 Alaskan Brewing co-founder Geoff Larson shares tips and tales from using local and unique ingredients in the brewing process. The seminar will cover ingredient selection and the base beer, how flavors can manifest, and methods for adding non-traditional ingredients. Examples include spruce tips in Winter Ale, alder-smoked malt, berries, herbs, syrups, and honey.

3:15 PM – 4:15 PM MORE THAN A HOBBY: DEVELOPING CLUB LEADERSHIP FOR LONG-TERM CLUB SUCCESS Clubs & Competitions | Any Level Sean Wolfe Seminar Room 301–303 Many clubs start the same: it’s not formal, it’s a group of friends, and no one is formally in charge. One person or a small group drives the club, and all is good. Fast-forward a few years and now you have regular, structured meetings of 50 or more people and members who seek more involved projects and events, including competitions and community involvement. All of this takes time, logistics, and leadership. This seminar is designed to help develop leadership skills in the club leader as well as within the whole club.

BREWING WITH HONEY Ingredients | Any Level Keith Seiz, Hugo Patiño Seminar Room 307–308 Honey is the perfect ingredient for homebrewers, providing flavor and functional benefits in a unique ingredient that’s accessible to all. This technical presentation will detail how honey’s composition impacts brewing and examine the flavor and functional properties the ingredient brings to beer when added during different stages of the brewing process.

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FARMHOUSE SABBATICAL: WHAT I’VE LEARNED FROM BREWING SAISON (AND ONLY SAISON) Brewing Process | Any Level Kyle Kohlmorgen Seminar Room 309–310 In September 2014, Kyle decided to start repeatedly brewing saison in an attempt to dial in a recipe and refine his fermentation process. The seemingly harmless exercise quickly turned into a year-long (and ongoing) exploration of these wonderful beers. This presentation will demonstrate how repeatedly brewing one recipe or style of beer can improve more than just your competition scores. Kyle will describe his saison brewing philosophy and process, discuss ingredient evaluation. and (painfully) review batches gone wrong.

CONTEMPORARY EXPERIMENTS IN ANCIENT BREWING Historical | Any Level Steve Hulbert, Ben Freund Seminar Room 314–317 Contemporary Experiments in Ancient Brewing is a study on ancient brewing techniques in ceramic vessels. Steve Hulbert, Baltibrew member and Baltimore Clayworks trustee, and Ben Freund, resident artist at Baltimore Clayworks, have been brewing beer in handmade ceramic vessels since early 2015. The experiments have spanned many phases of the brewing process including mashing, boiling, fermenting, and conditioning. Successes and failures will be presented, and samples of beer made in clay pots will be provided.

NOT JUST FOR JUDGES: HOW TO TRAIN JUDGES, BREWERS, AND TASTING GURUS AT THE SAME TIME Sensory Analysis | Intermediate & Above Bruce Buerger, Brian Joas Seminar Room 318–323 We will demonstrate how the sensory analysis and technical knowledge obtained through judge training can also be beneficial for brewers and craft beer fans. We’ll review proven techniques and show how they can be used in large and small group sessions. Taste malt teas, hop teas, and malt varieties while reviewing other training aids.

MOCK LAGERS: CUTTING CONTENTIOUS CORNERS Brewing Process | Intermediate & Above Sam Burlingame Seminar Room 324–326 Space and time are major constraints for most of us, but they are at a particular premium for homebrewers! Save both by leveraging the benefits of modern malts, high-alpha-acid hops, and any available refrigeration. Such an opportunitstic approach lets homebrewers tweak traditional, style-specific lager brewing techniques to achieve similar results with less effort. Apply the alternative mash, boil, and fermentation schedules of super-clean ales like alt and steam beers, and enjoy crisp, clean, lager-like rewards.

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SCHEDULE As of May 1, 2016

WEDNESDAY, JUNE 8

10:00 AM–6:00 PM Attendee Check-In Level 100, Charles St. Lobby

12:30 PM-3:30PM BJCP Reception Renaissance Baltimore Harborplace Hotel

HOMEBREW 3:00 PM–6:00 PM Homebrew Industry Reception INDUSTRY BADGE Level 300, Outdoor Terrace REQUIRED

THURSDAY, JUNE 9

8:30 AM–6:00 PM National Homebrew Competition— Final Round Judging Level 400, Ballroom I

HOMEBREW 9:00 AM–10:00 AM 2016 State of the Homebrew Industry INDUSTRY BADGE Level 300, 301–303 REQUIRED

10:15 AM–11:15 AM Brewing on Premise: The Evolution HOMEBREW INDUSTRY of the Revolution BADGE Level 300, 301–303 REQUIRED

11:00 AM–5:00 PM Homebrew Expo & Social Club Level 100, Halls A & B

2:00 PM–3:00 PM Welcome to the Dark Side! The Evolution of Porter Schedule | Wednesday, June 8 –Thursday, June 9 June 8 –Thursday, Schedule | Wednesday, Level 300, 301–303 How to Brew Lik an All-Star Level 300, 307–308 Cider: It’s All About the Yeast Level 300, 309–310 Sources of Beer Flavor and the Importance of Sensory Training in Producing Great Beer Level 300, 314–317 Brewing With Honey Level 300, 318–323 How Specialty Malts Influence Foam Level 300, 324–326 84 HOMEBREW CON SCHEDULE

3:15 PM–4:15 PM Phenolic Compounds in Beer: The Good, the Bad, and the Ugly Level 300, 301–303 Fast Lager Yeast Fermentations Level 300, 307–308 Frankenbrew: Are Pieced-Together Systems Still Viable? Level 300, 309–310

Trouble-Free Tart Beers: Alternative Souring Schedule | Thursday, June 9–Friday, June 10 Methods Level 300, 314–317 How Cold Steeping Malt Can Elevate Your Beer Level 300, 318–323 How to Successfully Fund a REF Report: The Effects of Sound Waves on Fermentation Level 300, 324–326

5:00 PM–6:15 PM Keynote & Welcome Toast Level 400, Ballrooms

7:00 PM–8:30 PM Attendee Check-In Level 100, Charles St. Lobby

7:30 PM–11:00 PM Craft Beer Kickoff Party including Free State Homebrew Clubs Level 100, Halls C & D Sponsored by White Labs

FRIDAY, JUNE 10

8:30 AM–3:30 PM Attendee Check-In Level 100, Charles St. Lobby

HOMEBREW CON 85 SCHEDULE

FRIDAY, JUNE 10

9:00 AM–10:00 AM Supply Chain Strategies for HOMEBREW INDUSTRY BADGE Managing Inventory REQUIRED Level 300, 301–303 Food & Beer Pairing Level 300, 307–308 Great North Aleworks—The Journey to Pro Level 300, 309–310 How Specialty Malts Influence Foam Level 300, 314–317 The Chemistry of Mashing Level 300, 318–323 DIY Kegerator / Keezer Design Using Off the Shelf Components Level 300, 324–326

HOMEBREW 10:15 AM–11:15 AM Big Party, Big Money INDUSTRY BADGE Level 300, 301–303 REQUIRED Identifying and Avoiding Oxidation Level 300, 307–308 History of Baltimore Brewing Level 300, 309–310 Schedule | Friday, June 10 Schedule | Friday, Unlocking the Genetic Code of Brewing Strains Level 300, 314–317 Return of the Mead Panel Level 300, 318–323 Brewing Wild Level 300, 324–326

11:00 AM–5:00 PM Homebrew Expo & Social Club Level 100, Halls A & B

11:15 AM–12:15 PM AHA Forum Meet & Greet Level 100, Social Club

86 HOMEBREW CON SCHEDULE

11:30 AM–12:30 PM Welcome to the Dark Side! The Evolution FRIDAY, JUNE 10 of Porter Level 300, 301–303 9:00 AM–10:00 AM Supply Chain Strategies for Small Barrel Strategies Managing Inventory Level 300, 307–308 Level 300, 301–303 How to Fail at Starting a Brewery: Food & Beer Pairing Focus Just on the Beer Level 300, 307–308 Level 300, 309–310 Great North Aleworks—The Journey to Pro Ur-Buzz: The Advent of Human-Controlled Level 300, 309–310 Fermentation How Specialty Malts Influence Foam Level 300, 314–317 Level 300, 314–317 Don’t Fear the Fungus! Yeast Cell Counts,

The Chemistry of Mashing Viability, and QA for the Homebrewer Schedule | Friday, June 10 Level 300, 318–323 Level 300, 318–323 DIY Kegerator / Keezer Design Using Modern Mead Off the Shelf Components Level 300, 324–326 Level 300, 324–326 12:45 PM–1:45 PM Industrial Test Systems: 21st Century Water 10:15 AM–11:15 AM Big Party, Big Money Quality Testing Level 300, 301–303 Sponsored Demonstration Room 324–326 Identifying and Avoiding Oxidation Level 300, 307–308 2:00 PM–3:00 PM How To Start and Grow a Homebrew-Focused History of Baltimore Brewing Charity Event Level 300, 309–310 Level 300, 301–303 Unlocking the Genetic Code of Brewing Strains Homebrewing History: A Photographic Level 300, 314–317 Tour with Charlie Level 300, 307–308 Return of the Mead Panel Level 300, 318–323 Going Pro a Pint at a Time Level 300, 309–310 Brewing Wild Level 300, 324–326 Experimenting with Alternative Woods: Techniques and Live Demonstration 11:00 AM–5:00 PM Homebrew Expo & Social Club Level 300, 314–317 Level 100, Halls A & B Brewing up a Perfect Pairing: Research-Backed Food Pairing Principles 11:15 AM–12:15 PM AHA Forum Meet & Greet Level 300, 318–323 Level 100, Social Club A Timeline for Sour Beer: How to Get the Flavors You Want, When You Want Them Level 300, 324–326

HOMEBREW CON 87 SCHEDULE

WEDNESDAY, JUNE 8

12:30 PM–3:30 PM BJCP Reception Renaissance Baltimore Harborplace Hotel

FRIDAY, JUNE 10

3:15 PM–4:15 PM Waste Not, Want Not: Water Conservation for the Homebrewer Level 300, 301–303 Sensory Evaluation of Specialty Malts: A Practical Approach to Describing Malt Flavors Level 300, 307–308 Beers That Flunked The Reinheitsgebot—Or How to Brew with Ingredients from Your Yard Without Killing Your Neighbors Level 300, 309–310 High Gravity Brewing: Hitting A Target Gravity With Precision and Quality Level 300, 314–317 What is Wild Yeast, Where is It, and How do you Brew With It? Level 300, 318–323

Schedule | Friday, June 12 Schedule | Friday, Craft Lager: What’s Old is New Again Level 300, 324–326

4:30 PM–5:30 PM AHA Members Meeting Level 100, 307–308

6:30 PM–8:30 PM Attendee Check-In Level 100, Charles St. Lobby

7:30 PM–11:30 PM Club Night featuring AHA Member Clubs Level 100, Halls C & D Sponsored by MoreBeer! Homebrewing Supplies

88 HOMEBREW CON SCHEDULE

WEDNESDAY, JUNE 8 SATURDAY, JUNE 11

12:30 PM–3:30 PM BJCP Reception 8:30 AM–3:30 PM Attendee Check-In Renaissance Baltimore Harborplace Hotel Level 100, Charles St. Lobby

HOMEBREW 9:00 AM–10:00 AM Building Your Homebrew Community INDUSTRY FRIDAY, JUNE 10 BADGE Level 300, 301–303 REQUIRED Brewing Grisette and Saison: Insight from 3:15 PM–4:15 PM Waste Not, Want Not: Water Conservation for Historical Records and Modern Producers the Homebrewer Level 300, 307–308 Level 300, 301–303 Cider: It’s All About the Yeast Sensory Evaluation of Specialty Malts: A Level 300, 309–310

Practical Approach to Describing Malt Flavors Schedule | Saturday, June 11 Level 300, 307–308 Brew Naked! (One Gallon at a Time) Level 300, 314–317 Beers That Flunked The Reinheitsgebot—Or How to Brew with Ingredients from Your Yard Water Made Easy Without Killing Your Neighbors Level 300, 318–323 Level 300, 309–310 Homebrew Bloggers Roundtable High Gravity Brewing: Hitting A Target Gravity Level 300, 324–326 With Precision and Quality Level 300, 314–317 10:00 AM–3:30 PM Homebrew Expo & Social Club What is Wild Yeast, Where is It, and How do Level 100, Halls A & B you Brew With It? Level 300, 318–323 10:15 AM–11:15 AM Launching a Communal Sours Program Craft Lager: What’s Old is New Again Level 300, 301–303 Level 300, 324–326 Sources of Beer Flavor and the Importance of Sensory Training in Producing Great Beer Level 300, 307–308 4:30 PM–5:30 PM AHA Members Meeting Level 100, 307–308 Modern Homebrew Recipes Level 300, 309–310 6:30 PM–8:30 PM Attendee Check-In Regional American IPA: What’s Up with Level 100, Charles St. Lobby All the Crystal Malt? Level 300, 314–317 7:30 PM–11:30 PM Club Night featuring AHA Member Clubs The Dark Ages: Baltic, Munich, or Kulmbach? Level 100, Halls C & D Level 300, 318–323 Sponsored by MoreBeer! Modern Perspectives on Traditional Methods: Homebrewing Supplies Applying New Knowledge to an Ancient Craft Level 300, 324–326

HOMEBREW CON 89 SCHEDULE

SATURDAY, JUNE 11

11:30 AM–12:30 PM The Good Life: Successful Strategies for Raising Phenomenal Financial Resources for Your Homebrew Club Level 300, 301–303 Ancient Beer Brewing in the World of Wine: Bronze Age Greece through Alexander the Great Level 300, 307–308 Troubleshooting Off Flavors in Beer Level 300, 309–310 Frontiers in Mead Level 300, 314–317 Crafting Quality: Fine-Tuning and Creative Brewing Level 300, 318–323 How and What to Brew with S. eubayanus Level 300, 324–326

12:45 PM–1:45 PM National Homebrew Competition Organizers Meet & Greet Level 300, 304

Schedule | Saturday, June 11 Schedule | Saturday, 12:45 PM–1:45 PM Spiegelau: The Right Glass Makes A Difference Sponsored Demonstration Exhibit Hall F

2:00 PM–3:00 PM Growing Up: Building a Lasting Homebrew Club Level 300, 301–303 Gas Stripping Hot Wort Level 300, 307–308 How to Brew Like an All-Star Level 300, 309–310 Hoppy Sour Beers: Taking the Bitter out of IPA Level 300, 314–317 Blind Tasting: Sensory Development for the Homebrewer Level 300, 318–323 Wild Alaska, Wild Ingredients 90 HOMEBREW CON Level 300, 324–326 SCHEDULE

SATURDAY, JUNE 11 3:15 PM–4:15 PM More Than a Hobby: Developing Club Leadership for Long-Term Club Success Level 3, 301–303 11:30 AM–12:30 PM The Good Life: Successful Strategies for Raising Phenomenal Financial Resources for Your Brewing with Honey Homebrew Club Level 300, 307–308 Level 300, 301–303 Farmhouse Sabbatical: What I’ve Learned from Ancient Beer Brewing in the World of Wine: Brewing Saison (And Only Saison) Bronze Age Greece through Alexander the Level 300, 309–310 Great Contemporary Experiments in Ancient Brewing Level 300, 307–308 Level 300, 314–317 Troubleshooting Off Flavors in Beer Not Just for Judges: How to Train Judges, Level 300, 309–310 Brewers, and Tasting Gurus at the Same Time

Frontiers in Mead Level 300, 318–323 Schedule | Saturday, June 11 Level 300, 314–317 Mock Lagers: Cutting Contentious Corners Crafting Quality: Fine-Tuning and Creative Level 300, 324–326 Brewing Level 300, 318–323 4:15 PM–5:15 PM FastBrewing & WineMaking: How and What to Brew with S. eubayanus FastRack Speed Challenge Sponsored Demonstration Level 300, 324–326 Level 300, Near Market Fresh Cafe

12:45 PM–1:45 PM National Homebrew Competition Organizers Meet & Greet 4:30 PM–5:45 PM BJCP Members Meeting Level 300, 307–308 Level 300, 304

12:45 PM–1:45 PM Spiegelau: The Right Glass Makes A Difference 5:00 PM–7:00 PM Attendee Check-In Level 100, Charles St. Lobby Sponsored Demonstration Exhibit Hall F 6:00 PM–10:00 PM Grand Banquet & National Homebrew 2:00 PM–3:00 PM Growing Up: Building a Lasting Homebrew Competition Award Ceremony Club Level 100, Hall F Level 300, 301–303 Gas Stripping Hot Wort Sponsored by CRAFTBEER.COM Level 300, 307–308 10:00 PM–12:00 AM Social Club How to Brew Like an All-Star Level 300, Outdoor & Main Terrace Level 300, 309–310 Hoppy Sour Beers: Taking the Bitter out of IPA Level 300, 314–317 Blind Tasting: Sensory Development for the Homebrewer Level 300, 318–323 Wild Alaska, Wild Ingredients Level 300, 324–326 HOMEBREW CON 91 92 HOMEBREW CON SPEAKERS

Douglas Amport - Bitter & Esters John LaPolla and Douglas Amport, motivated by their knowledge and passion for brewing, founded Bitter & Esters in July of 2011. Fueled by their desire to inspire, educate, and nurture the growing homebrew community in a friendly space, they created Bitter & Esters as a brew- on-premises location and classroom space. With access to resources, supplies, and expertise, it is a creative hub for sharing brew tips and techniques. Bitter & Esters fosters a deep commitment to the craft of brewing.

Dr. Roger Barth - West Chester University Dr. Barth is the author of The Chemistry of Beer: The Science in the Suds. He has been teaching chemistry at West Chester University of Pennsylvania since 1985. His Chemistry of Beer course has been offered every semester since 2009. He brews ale and lager.

Drew Beechum - Maltose Falcons A 17-year veteran of the hobby, Drew has survived multiple experiments and forays into wacky brewing misadventures. He even managed to “lead” the Maltose Falcons for four grueling years and serve on the AHA Governing Committee. His brewing pursuits are focused on creativity and ways to get more from your brew day. In addition to being a BJCP National judge, Drew writes regularly for Zymurgy and BeerAdvocate. He is author of The Everything Homebrewing Book, The Everything Hard Cider Book, and, along with Denny Conn, Experimental Homebrewing and Homebrewing All-Stars. Together they’re also responsible for the Experimental Brewing podcast. While his day job involves computers, the Internet and entertainment, it’s really just an excuse to pay for the beer.

Brian Bergquist - Fredericksburg Brewing Insiders (FBI) Brian Bergquist started brewing in 2008 with his brother Scott. Together they opened a homebrew supply store in Fredericksburg, Va. called The Brew Shop. Currently president of the Fredericks- burg Brewing Insiders homebrew club and a Master BJCP judge, Brian still teaches advanced homebrewing classes at The Brew Shop

Dan Bies - Briess Malt & Ingredients Co. Dan holds a Bachelor of Science in biology from University of Wisconsin- Stevens Point and has attended brewing courses at the Siebel Institute. Dan has worked in research and development at Briess Malt & Ingre- dients Co. for eight years and has the privilege of brewing in Briess’s pilot brewery, where he performs research and develops products for a 500-barrel extract brewery. HOMEBREW CON 93 SPEAKERS

Mike Brennan - PicoBrew, Underground Brew Squad Mike is a 20+ year homebrewer with a BS in cell and molecular biology and a minor in chemistry who wears several hats in the craft beer world: he is a BJCP certified judge, director of the NHC Sacramento first round competition, and organizer of several other homebrew and commercial competitions in the northern California region. He works as a national technical sales and marketing specialist for PicoBrew. Mike is also the founder and leader of the UndergroundBrewSquad homebrew club in Sacramento.

Greg Brown - Beachwood BBQ & Brewing Greg Brown is a restaurant management professional with more than 20 years of experience with both fine dining and gastropub culinary concepts. Greg began working in San Francisco’s dynamic restaurant industry at Town Hall before he joined The Monk’s Kettle in 2011. As general manager at The Monk’s Kettle, he assisted in selecting pairings and executing multi-course beer dinners for breweries including Moon- light Brewing Company, Allagash Brewing Company, Firestone Walker Brewing Co., and Cellarmaker Brewing Company. In addition to his restaurant experience, Greg has contributed to beer and food pairing events for the Brewers Association, Outstanding in the Field, and the Center for Urban Education about Sustainable Agriculture (CUESA) in San Francisco. He is a member of the bar program at Beachwood BBQ and Brewing.

Bruce Buerger - Beer Judge Certification Program (BJCP), Beer Barons of Milwaukee Bruce Buerger is an assistant education director for BJCP and an instructor for the Beer Barons of Milwaukee BJCP training program, which has produced more than 40 judges in the past four years. He also serves as the AHA NHC Final Round judge coordinator, is the Midwinter Homebrew Competition coordinator, and is a member of the BJCP Cider Exam Committee.

Sam Burlingame - BrewHeister, Brewdies BrewHeister is the realization of Sam’s dream to brew fantastically fresh, full-flavored ales and to share those beers—along with the knowledge and joy of homebrewing—with the burgeoning New York City homebrew community. Sam is also president of a Brooklyn-based hombrew club, the Brewdies (can’t fAle!) whose members enjoy sharing beers, entering competitions, and embarking on beer-based experiments, phil- anthropic efforts, and athletic endeavors.

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Sam Calagione - Dogfish Head Craft Brewery When Sam Calagione opened Dogfish Head Craft Brewery in 1995, it was the smallest commercial brewery in America, making 10 gallons of beer at a time. Today Dogfish Head is among the most recognized breweries in the country. Dogfish Head is the first American craft brewery to focus on culinary-inspired beer recipes outside traditional beer styles, as the motto suggests: “Off-centered ales for off-centered people.” Dogfish Head has grown into a 230-person company with a seafood-centric restaurant alongside the original brewpub and distillery in Rehoboth Beach, a beer-themed hotel on the harbor in Lewes, and a production brewery and distillery in Milton, Del. Fast Company magazine named Sam one of the 100 Most Creative People in Business in 2011. Sam is author of four books; his most recent, Off-Centered Leadership, was released in 2016. Sam lives in Delaware with his wife and Dogfish VP Mariah Calagione and their two children.

Nicole Carrier - Throwback Brewery Nicole is co-founder and president of Throwback Brewery, a small, inspired brewery on the seacoast of New Hampshire, dedicated to crafting farm-fresh beer and food from local ingredients. Prior to starting Throwback Brewery, Nicole homebrewed for 10 years with her co- founder Annette Lee. Nicole also spent close to 20 years in the software industry, in her last role as an executive at IBM, where she often spoke on the main stages of large conferences. Nicole holds an MBA and a BA from Dartmouth College.

Frank Clark - Colonial Williamsburg Foundation, Colonial Ale Smiths & Keggers (CASK) Frank is the master of historic foodways at the Colonial Williamsburg Foundation. He has been researching and recreating historic beers since 1993 and wrote an article on porter history for Zymurgy. He has also created a line of historic beers with Geoff Logan at Williamsburg AleWerks Brewing Company.

Sean Clark - Steamworks Brewing Company Sean Clark is the executive chef for Steamworks Brewing Company and El Moro Spirits and Tavern located in the heart of historic Durango, Colo. He has been in the restaurant industry for 24 years and has been certified by the Culinary Institute of America and the American Culinary Federation.

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Ed Coffey - Philly Homebrew Club Ed Coffey is a yeast strain beta tester for The Yeast Bay. He has been brewing for eight years and blogging since 2013. He blogs at AlesOfTheRiverWards.com about mixed fermentations, yeast comparisons, 100-percent Brett fermentations, and anything hoppy.

Denny Conn - Cascade Brewers Denny Conn started homebrewing in 1998 and since then has brewed more than 450 batches. A lot of those have been experiments, even when they weren’t supposed to be! He served on the AHA Governing Committee for nine years before the term limit clause forced him to take a year off, but he’s back for year 10 in 2016. Denny can almost always be found hanging out in an online beer discussion forum, and his website DennyBrew.com has led many homebrewers down the path of “cheap ‘n’ easy” brewing. Denny has written numerous magazine articles and is co-author with Drew Beechum of Experimental Homebrewing and Homebrewing All Stars. He lives in the foothills of the Oregon Coast Range with his lovely wife and their five cats and two dogs.

Sean Coughlin - Genesee Brewing Co., Upstate New York Homebrewers Association (UNYHA) An avid brewer and judge, Sean is an award-winning homebrewer, BJCP National Judge, and Certified Cicerone®. He dove into the hobby while living in a dry county in Kentucky and grew tired of driving to West Virginia and Ohio to buy beer. He provides beer education for staff at the Genesee Brewing Company, where he also participates on a daily sensory panel.

Adam Dulye - Brewers Association Adam Dulye, executive chef for the Brewers Association and CraftBeer. com, is a Culinary Institute of America graduate who has helmed kitchens with a craft beer focus from the mountains of Colorado to San Fran- cisco. Dulye oversees the culinary side of SAVORSM: An American Craft Beer & Food Experience and the World Beer CupSM, as well as Paired at the Great American Beer Festival®.

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Pat Fahey - Cicerone® Certification Program, Beer & Food Working Group Based in Chicago, Pat Fahey works for the Cicerone® Certification Program managing exam content, developing educational material, and administering training across the nation. In May 2013 he passed the Master Cicerone® exam, becoming one of 10 Master Cicerones in the world and the youngest to ever pass the exam. In 2014 Pat was named to Wine Enthusiast’s list of 40 tastemakers under 40.

Michael Fairbrother - Moonlight Meadery Michael Fairbrother is founder and president of Moonlight Meadery. Michael got the brewing bug back in 1995 after he joined Brew Free or Die, as well as the American Homebrewers Association. After 15 years of homebrewing, he chose to quit his day job and follow his passion. Moonlight Meadery is often described as one of the best meaderies in the world and Michael is frequently on the road promoting it through tastings, dance, and words.

Matthew Farber - University of the Sciences Matthew Farber is an assistant professor of biology and program director of the Brewing Science Certificate at the University of the Sciences in Philadelphia. He received a BS in biology from Seton Hall University and a PhD in molecular and cellular biology from the University of Pittsburgh. His research focuses on innovative applications of biotechnology in the brewing industry and the characterization of novel yeast species. He is an active member of the American Society of Brewing Chemists, Master Brewers Association of the Americas, and the American Homebrewers Association. He has successfully funded and published two AHA Research & Education Fund (REF) reports.

Dr. Karen Fortmann - White Labs Karen Fortmann has been with White Labs since 2014. She earned both her master’s and doctorate degrees in biochemistry from the University of California, San Diego where she worked on the molecular and functional characterization of a degron in the inhibitor of the transcription factor NF-kB. Instead of entering the biotech field she decided to try her hand at brewing sciences and has fallen in love with the craft brewing world. In her spare time, Karen hangs out with her husband and their two dogs. They are avid homebrewers, travelers, and lovers of all things outdoors.

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Malcolm Frazer - Brulosophy.com Malcolm has been brewing for nearly 18 years and relishes dispelling dogma, which drives his love for experimentation. In 2015, Malcolm joined the Brülosophy team, where he has tackled variables such as water chemistry, sugar additions during fermentation, and whether adding pumpkin to beer actually makes a difference. When he’s not brewing, Malcolm enjoys cooking, pickling, and spending time with his patient wife and two lovely daughters.

Ben Freund - Baltimore Clayworks Ben Freund has been a resident artist at Baltimore Clayworks since 2012 and has been working in clay for over a decade. His work arises from the thrill of discovery, not only in the way an archeologist unearths an artifact, as many of his pieces appear to be, but also in the way a child discovers a shark’s tooth or an arrowhead. In many ways he’s not creating sculpture as much as he is discovering his own relics.

Andy Gamelin - Société du Lambic Andy Gamelin started homebrewing in 1990 and founded the Society of Barley Engineers in 1994. He has been instrumental in the growth of the club and the introduction of their sours program culminating in the advent of the Société du Lambic, a Society of Barley Engineers–affiliated club focused on homebrewed lambic-style ales. In his professional career, he is an engineering executive working on development of innovative medical devices.

Favio Garcia - Lost Rhino Brewing Co. Favio Garcia is a co-founder of Lost Rhino Brewing Co. in Ashburn, Va. where he is the director of brewing operations. For 20 years, he has cultivated and perfected the craft of creating high-quality beer. Over this time, Favio has progressed from a passionate homebrewer to an award- winning brewmaster who has been involved in every aspect of brewing, including recipe creation, brewery management, packaging, quality control, and developing dedicated future brewers.

John Gasparine - Independent Consultant John Gasparine is a biologist who serves as an independent consultant to the beer industry. Since 2006 he has traveled the world in search of alternative wood species and has developed a variety of innovative wood-aging techniques. He has worked on projects with Dogfish Head, Heavy Seas, and Stillwater Artisinal Ales, and has an undying passion for innovation.

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Chris Geyer - Bernoulli Brew Werks Chris Geyer got his start in the homebrew industry two years ago and has worked in corporate operations and outdoor retail management for the past 10 years.

Scott Hackett - Bull City Homebrew Scott Hackett is one of the owners of Bull City Homebrew in Durham, N.C. He’s also an accomplished homebrewer, perhaps best known for his Comrade Hazelnut Russian Imperial Stout. Scott is a father of two, a phenomenal video gamer, and a lover of all things hoppy.

Brian Hall - Great Northern Brewers Club (GNBC) Brian has been brewing for 13 years, with the last five focusing nearly en- tirely on wild and sour beer brewing. He focuses on bringing the traditional and modern aspects of lambic and wild beer production together to make award-winning, complex beers. Brian brews most of his beer in 50-gallon spirit and wine barrels using mixed techniques. He serves as a board member for the Great Northern Brewers Club in Anchorage, Alaska, where he shares his love of wild brews with anyone willing to listen and taste.

Robert Hansen - Briess Malt & Ingredients Co. Bob Hansen has been stricken with a severe and persistent case of beer-i- osity, which has driven him to the ends of the earth and sanity looking for answers for more than 25 years. He spreads his disease during lively and informative lectures to brewers and anyone who will listen at AHA, CBC, IFT, AACC, MBAA, and AACC events, and as a guest lecturer for the Siebel Institute as part of his job as technical manager for Briess Malt & Ingredients Co. Proving his father wrong, he has applied the knowledge he gained from 36 credits of college fine arts classwork to solve practical, real world problems and has become a recognized authority on beer color.

Tom Hennessy - Colorado Boy Brewing Co. Founder of seven breweries including Il Vicino Brewing, Palisade Brew- ing, and Colorado Boy Brewery, Tom started brewing professionally in 1993. He is the author of the 1995 video Frankenbrew, and the 2013 book Brewery Operations Manual. Tom is also founder of the Colorado Boy Immersion Course, which has helped more than 70 students open breweries around the world.

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Stan Hieronymus - Brewers Publications Stan Hieronymus is a lifelong journalist who has been writing about all aspects of beer and brewing for almost 25 years. His forthcom- ing book from Brewers Publications, Brewing Local, will be available in September. Feel free to ask him to a sign a copy of Brew Like a Monk, Brewing With Wheat, or For the Love of Hops in the conference bookstore.

Quentin Hodgson - Brewers and Drinkers Around Silver Spring (BADASS) Quentin Hodgson is a recent convert to homebrewing with a passion for local, sustainable approaches to food and drink. He pays the bills as a cybersecurity strategist, but is planning to bring “the art of the long view” to brewing and distilling soon. He lives in Silver Spring, Md. with his wife Leslie and their two dogs, Walden and Tummel. When he’s not brewing, hiking, bicycling, skiing, or making bread, he can be found rooting for Arsenal Football Club.

Chris Horton - Grill & Brew Club Chris (a.k.a. The Goofball) has a homebrewing background spanning 25 years. A retired IT systems architect, he has the “gift of gab” and can translate the technical aspects into everyday language.

Joshua Hubner - Miami Area Society of Homebrewers (MASH) Joshua Hubner is a longtime homebrewer and Certified Cicerone®. As president of the DC Homebrewers Club, he focused on the social, educational, technical, and historical aspects of beer, and grew the club from 100 to more than 1,000 members. He has resurrected historical styles in collaboration with The Heurich House Museum and DC Brau Brewing Company and has helped develop beers with breweries in Baltimore, Washington, and Virginia. Since moving to Miami and getting involved with MASH, he’s become a local beer historian and tireless advocate for craft lagers, as well as authentic Cuban cuisine.

Steve Hulbert - Baltibrew Steve Hulbert is a homebrewer and a member of the Baltimore City-based homebrew club, Baltibrew. He joined Baltimore Clayworks’ board of trustees in June 2015.

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Matt Humbard - DC Homebrewers Matt Humbard has a PhD in microbiology, and after more than 10 years of homebrewing he opened a commercial brewery, Handsome Beer Company. Matt blogs at PhdInBeer.com about hoppy saisons and the science and technical aspects of our microbial friends.

Jennifer Indicott - Cabarrus Homebrewers Society With an educational background in biotechnology and genetics, Jennifer has a passion for the science of homebrewing. She owns her own art pho- tography business, which allows her to travel far and wide, trying new beers and sourcing random homebrew ingredients. She is a member/offi- cer in multiple homebrew clubs around North Carolina and an avid mentor to new brewers, especially women looking to learn more about the hobby.

Mary Izett - Fuhmentaboudit! on Heritage Radio Network Mary Izett is a passionate brewer specializing in fast and alternative fermented beverages. She is author of Speed Brewing, co-host of Fuh- mentaboudit! on Heritage Radio Network, and president of Cuzett Liba- tions, a gypsy brewing company in Brooklyn. She is a BJCP National ranked beer judge, president emeritus of both the New York City Home- brewers Guild and the Malted Barley Appreciation Society, and has written for Ale Street News, All About Beer, and Zymurgy.

Henry Jager - Heavy Seas Beer Henry began homebrewing in Boulder, Colo. and quickly realized his passion for all aspects of brewing. After an internship with the AHA, he worked for a few years at Twisted Pine Brewing Company. Henry met his beautiful wife in Colorado and the two decided to pursue the American dream in Maryland, where he is originally from. He was able to get a job at his favorite Maryland brewery, Heavy Seas, and has been loving it ever since. Henry is obligated to mention Motueka and New Zealand/ Australian hops at least once every hour. Henry still homebrews regularly with his father and will talk his colleagues’ ears off about brewing. He and his wife have an amazing daughter and the ultimate odd couple of dogs. They’re enjoying life.

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David Janssen - BrewVIC After a couple trips to Belgium about five years ago, David’s brewing focus shifted toward saisons and mixed-fermentation beers. This focus on a more limited range of beers helped him improve processes and consistency, which paid off in 2013 when David earned first place in the final round of NHC in category 16 with a saison. When he’s not homebrewing, reading or writing about beer, or helping out at a local commercial brewery, David can be found working on the final stages of his PhD or with an especially supportive group of friends (who also, coincidentally, like free beer). Follow along with David at horscategoriebrewing.blogspot.com or facebook.com/horscategoriebrewing.

Brian Joas - Beer Judge Certification Program (BJCP), Beer Barons of Milwaukee A homebrewer since 1997 and BJCP judge since 2009, Brian is a Grand Master judge and exam director in BJCP. He is active in his local homebrew community. leading judging classes and supporting the BJCP education program to train graders.

Peter Jones - DC Homebrewers Club Peter is a historian of beer, longtime homebrewer and BJCP Certified judge. In addition to many roles within the DC Homebrewers Club, he has contributed to recipe formulation and brewing for more than 10 different professional beers produced in as many DC area breweries. As representative for the DC Homebrewers club, Peter has also helped DC Brau and the Heurich House Museum historically in- terpret its namesake pre-Prohbition lager from the Christian Heurich Brewing Company and organized a historic beer dinner cel- ebrating the War of 1812, among many projects. His work has been recognized publicly by the Washington City Paper, Takoma Park TV, Mid- Atlantic Brewing News, and the Washington Post.

Matthew Joyce - NYC Resistor Matt Joyce is a software engineer who in the past has worked at cool places such as NASA Ames Research Center on the Nebula project, and has a hobby in hardware engineering. He’s a hacker at NYC Resistor in Brooklyn, where he brews in a former brewery turned industrial design community space.

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Rob Kasper - Free State Homebrew Guild During his 34-year tenure as features columnist for the Baltimore Sun, Rob Kasper won numerous writing awards. The Association of Food Journalists repeatedly cited his columns as among the best in comparable American and Canadian newspapers. His interest in local history and Baltimore brewers led him to become a founding member of Baltimore Beer Week, a not-for-profit organization that celebrates the area’s brewing culture. He is the author of three books.

Jake Keeler - AHA Governing Committee, Brewers Supply Group A brief exposure to homebrewing in college gave Jake the brewing bug; later in life a career in the homebrewing industry made that bug grow. Jake’s 10-year career in the homebrewing and craft beer industry includes seven years at Northern Brewer, and the last two years at Brewers Supply Group, where he currently serves as director of marketing. Jake also has been an AHA Governing Committee member for the past five years, chairing the industry subcommittee and serving on the Brewers Association’s Board of Directors for the last two and a half years. In the seams of these roles, Jake has taught homebrewing classes, spoken on homebrewing and craft beer to media, and looked for ways to better understand the trends of the industry and hobby.

Carrie Knose - Quality Ale & Fermentation Fraternity (QUAFF) Carrie is co-owner of Living The Dream Brewing in Denver. Before opening LTD, Carrie worked in the quality assurance and quality control (QA/QC) sector of the brewing industry and has successfully pursued homebrewing since 2002. She won top honors at a major Nevada homebrewing competition in 2012, which helped her on the path of opening LTD. Her technical background in engineering and quality control plays an integral part in her role at LTD in establishing an effective QA/ QC program and, most importantly, being the unofficial toilet cleaner.

Kyle Kohlmorgen - STLHops Homebrew Club Kyle Kohlmorgen began brewing in college, where he squandered his small reserve of internship cash on Bell’s Two Hearted Ale and, eventually, a homebrew kit. After tasting New Belgium’s La Folie, he began brewing sour beer, and his basement has been littered with pellicle-laden carboys ever since. He has given conference seminars on mixed-culture fermentation and post-fermentation adjustments. Between brew days, he is a process engineering consultant for the food and beverage industry.

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John LaPolla - Bitter & Esters Homebrew Shop John LaPolla and Douglas Amport, motivated by their knowledge and passion for brewing, founded Bitter & Esters in July of 2011. Fueled by their desire to inspire, educate, and nurture the growing homebrew community in a friendly space, they created Bitter & Esters as a brew-on-premises location and classroom space. With access to resources, supplies, and expertise, it is a creative hub for sharing brew tips and techniques. Bitter & Esters fosters a deep commitment to the craft of brewing.

Geoff Larson - Alaskan Brewing Co. Geoff Larson founded Alaskan Brewing Company with wife Marcy in 1986 with flagship Alaskan Amber, based on a Gold Rush–era recipe from a historic local brewery. It wasn’t long before they began experimenting with more local flavors. Alaskan Brewing introduced Smoked Porter in 1988, using alder-smoked malt, and in the years since, some of Alaskan’s most notable beers have included spruce tips, birch syrup, fireweed honey, and more, bringing a taste of Alaska to nearly 20 states in the U.S.

Robb Larson - HiFi Homebrew and BBQ Supply Robb Larson co-owns HiFi Homebrew and BBQ Supply in Clearwa- ter, Fla. Robb has been homebrewing for over 20 years, and is Siebel Certified in Sensory Panel Management, Professional Beer Tasting and Styles, and Master of Beer Styles and Evaluation. Robb also co-authored the book Craft Beer Tasting Journal, featured on Amazon, Barnes and Noble, and many other online retailers. In his free time he teaches beer education classes through the Craft Beer Academy.

Mike Lentz - Cowford Ale Sharing Klub (CASK) Mike Lentz is a member of the Cowford Ale Sharing Klub (CASK) in Jacksonville, Fla. and has been homebrewing for 25 years. He is a Grand Master BJCP judge, and currently serves as a BJCP exam director. When not homebrewing, he works as an associate professor of biology at the University of North Florida, where he is investigating the biochemistry of phenolic acid metabolism by Brettanomyces yeast strains.

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Cassie Liscomb - Briess Malt & Ingredients Co. Cassie has worked professionally in the brewing industry since 2013, beginning as a chemist at MillerCoors in Milwaukee and currently working in the technical services department at Briess Malt & Ingredients Co. She graduated from Old Dominion University with a bachelor of science in biology and from Michigan Technological University with a master of forestry degree. Cassie served as an official taster on the MillerCoors Milwaukee Corporate Taste Panel, attended the Sensory Panel Management course at Siebel Institute of Technology, and is currently responsible for enhancing and managing the Briess Malt sensory program.

Eric Lowe - Meridian Hive Meadery Eric Lowe is co-founder and president of Meridian Hive Meadery in Austin, Texas. Founded in 2012, Meridian Hive currently produces 15,000 gallons a year of mead, making it one of the largest mead producers in the United States. Eric started homebrewing in 2008 and quickly discovered mead through the Austin Zealots homebrew club.

Mike McDole - Diablo Order of Zymiracle Enthusiasts (DOZE) Mike “Tasty” McDole is a national-award-winning homebrewer and craft beer enthusiast. His homebrewing focus is on recipe development and process repeatability. His recipes have been brewed around the world. He’s active in the Northern California craft beer scene, where he’s familiar to craft beer brewers, distributors, bar owners, bar staff, and drinkers. Tasty is regularly heard on the Brewing Network’s The Session and The Jamil Show.

Dr. Patrick McGovern - University of Pennsylvania Patrick McGovern is scientific director of the Biomolecular Archaeology Project for Cuisine, Fermented Beverages, and Health at the University of Pennsylvania Museum in Philadelphia, where he is also an adjunct professor of anthropology. In the popular imagination, he is known as the Indiana Jones of ancient ales, wines, and extreme beverages.

Jeff Mello - Bootleg Biology Jeff Mello is the chief yeast wrangler and founder of Bootleg Biology, which has been featured in BeerAdvocate, DRAFT, and Mid-Atlantic Brewing News. Bootleg Biology is the home of the Local Yeast Project, the first program to capture and catalog local yeast from across the U.S. and around the globe. Bootleg Biology produces yeast and bacteria cultures for homebrewers and craft breweries, as well as yeast culturing equipment like the Backyard Yeast Wrangling Tool Kit. 112 HOMEBREW CON HOMEBREW CON 113 SPEAKERS

Scott Michaels - Bull City Homebrew Scott Michaels is one of the owners of Bull City Homebrew in Durham, N.C., as well as an avid homebrewer. When he’s not drinking his favorite beer, Milwuakee’s Best Light (just kidding: it’s Busch Light), he’s busy driving carloads of kids to soccer practice, doing laundry, cleaning toilets, or trying unsuccessfully to braid his daughter’s hair.

Ron Minkoff - Hogtown Brewers Ron Minkoff is current president of the Hogtown Brewers homebrew club in Gainesville, Fla. He has been the lead organizer for all major Hogtown fundraising events for multiple years, as well as many other Hogtown club and community events. Ron is also co-host of Grow Radio’s Homebrew Talk podcast since 2010 (homebrewjockey.com), a BJCP Certified beer judge, and an avid homebrewer since 2003.

Randy Mosher - Chicago Beer Society Randy Mosher has been homebrewing since 1984 and is author of several books, including Radical Brewing, Tasting Beer, and Mastering Homebrew. Mosher is a creative consultant to the craft brewing industry and a partner in 5 Rabbit Cerveceria, a Latin-concept brewery in the Chicago area.

Amaey Mundkur - AROXA Amaey started homebrewing while living in Australia in 2003. He later joined SABMiller India, where he received advanced sensory training for beer. He moved to the U.S., where he helped a craft brewery understand how fermentation and conditioning affect beer flavor. He graduated with an MS in brewing and distilling from the International Centre for Brewing and Distilling (ICBD)-Scotland and currently works for AROXA in the UK, where he is part of a tasting panel. He is a Certified Cicerone® and focuses on the use of sensory analysis to improve process and therefore produce higher-quality beer.

Lisa North - Great North Aleworks Lisa is an award-winning homebrewer, having competed in the final round of the National Homebrew Competition and been crowned Mead Maker of the Year at the New England Regional Homebrew Competition. Lisa is a Cicerone Program Certified Beer Server and continues to work in the financial services industry when not working at the brewery. Lisa is a proud member of Brew Free or Die and has been the club’s treasurer since 2012.

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HOMEBREW CON 115 SPEAKERS WHAT’S IN THE FERMENTER AT THE AHA? Something we think you’ll enjoy.

Stay Tuned....

BREW GURU

116 HOMEBREW CON SPEAKERS

WHAT’S IN THE FERMENTER Rob North - Great North Aleworks Before going pro, Rob was an award-winning homebrewer whose AT THE AHA? titles include four-time Brewer of the Year at the New England Regional Homebrew Competition, the 2010 Samuel Adams Patriot Homebrew Com- petition, and a silver medal at the 2013 National Homebrew Competition. Something we think you’ll enjoy. Rob is a National-level BJCP judge and member of MBAA and the Brewers Association. Before becoming a professional brewer, Rob had a 15-year career in finance and IT project management. Rob is a proud member of Brew Free or Die and served as club president from 2012 to 2013.

Charlie Papazian - American Homebrewers Association Charlie is founder of the American Homebrewers Association and is founder and past president of the Brewers Association. He is currently directing the organization and archiving of historic brewing community images so that future researchers, historians, and beer enthusiasts will have access to them. As you might know, he is also author of several books on beer and homebrewing including The Complete Joy of Homebrewing (4th Edition, 2014) and The Homebrewer’s Companion (2nd Edition, 2014).

Stay Tuned.... Steve Parr - American Homebrewers Association Steve Parr is assistant director of the American Homebrewers Association. After a short stint in finance, Steve came to accept his true calling in beer—more specifically, homebrew. In 2011 he assumed the role of AHA business coordinator, where he was responsible for managing and building programs associated with homebrew retailers, breweries, restaurants, and beer bars. For the past several years he has conducted the nation’s only survey of the home beverage making industry, which is used to help track trends and promote growth in the hobby. He lives in Boulder, Colorado, where he is a homebrewer, Certi- fied BJCP beer judge, Certified Cicerone®, and craft beer enthusiast.

Hugo Patiño Hugo Patiño is currently Director of Technical Services for First Key Consulting and is senior instructor at the Siebel Institute of Technology. He previously held lead technical roles in the areas of quality assurance, research and development, technical services, and brewing engineering at Molson Coors BREW GURU Brewing Co. (Colorado) and Cervecería Cuauhtemoc (Mexico). He is a former president of the Master Brewers Association of the Americas.

Mike Pensinger - Parkway Brewing Company Transitioning from homebrewer to professional in 2002 at Hilltop Brew- ing Company in Virginia Beach, Mike has gone on to build and run Williamsburg AleWerks, Holston River Brewing Company, and River Company Brewery. Recently selected to be the brewmaster at Parkway Brewing Company, he is in charge of a more-than-6,000-barrel brewery.

HOMEBREW CON 117 118 HOMEBREW CON SPEAKERS

Steve Piatz - Saint Paul Homebrewers Club, Minnesota Homebrewers Association Steve is a BJCP Grand Master VII judge, a BJCP exam director, and past AHA Mead Maker of the Year. He is also the author of The Complete Guide to Making Mead. Steve is a co-founder of the Minnesota Mashout Competition.

Dr. Roy Roberts - Yeastside Brewers Roy made his first batch of homebrew in 1992 and has been brewing regularly for 15 years. During his PhD work in molecular and cellular pharmacology, he identified and cloned three human enzymes, and his scientific background has been useful in homebrewing. He also is a BJCP Certified judge.

John Rozborski - Three Rivers Alliance of Serious Homebrewers (TRASH) John is an avid brewer and Certified BJCP judge who critically considers accepted brewing norms and challenges them. He presented Effects of Hot Side Aeration at the 2014 AHA conference. John provides instructional brewing demonstrations in association with TRASH.

Travis Rupp - Avery Brewing Company, University of Colorado Boulder Travis Rupp works as bottling manager, packaging supervisor, a member of the research and development team, and an advanced sensory panelist at Avery Brewing Company in Boulder, Colo. He has been a full-time adjunct professor of classics, art history, and anthropology at the University of Colorado, Boulder, for the past six years, teaching all things Egyptian, Near Eastern, Roman, and Greek. For 15 years he has been an avid homebrewer and has experimented with and researched ancient beer production. As a result of his careers and passions, Travis is writing a book on the beginnings of beer in the ancient Mediterranean. Recently his travels and research abroad have focused on ancient Greek and Turkish beer production.

Paul Sangster - Quality Ale & Fermentation Fraternity (QUAFF), Rip Current Brewing Co. Paul is co-owner and brewmaster at Rip Current Brewing Company. Paul started homebrewing in 1992 and, after going all-grain in 2008, won many competition medals leading to NHC Ninkasi and California Homebrewer of the Year awards in 2011. He is a Master BJCP judge who has judged at several NHCs. In 2015, Rip Current Brewing won Very Small Brewing Company (and Brewer) of the Year at the Great American Beer Festival®. HOMEBREW CON 119 120 HOMEBREW CON SPEAKERS

Marshall Schott - Brulosophy.com Marshall brewed his first batch of beer in 2003 and has made more than 500 batches since. Much of his homebrewing has focused on experimentation, mostly process variables, though he occasionally tests ingredient and equipment variables as well. In early 2014, Marshall started Bruloso- phy.com as a way to share the results of his experimentation with other homebrewers, a project that turned into the exBEERiment (xBmt) series. In the short time Brülosophy has been around, it has come to enjoy more than 150,000 views per month. Marshall is currently a Recognized BJCP judge working toward the rank of Certified.

Ken Schramm - Schramm’s Mead, Ann Arbor Brewers Guild (AABG) Ken Schramm is owner and head mead maker at Schramm’s Mead, as well as a musician, fruit grower, baker, brewer, hunter, angler, fly tyer, and lover of all things gustatory. He is the author of the Brewers Publica- tions title The Compleat Meadmaker and has been involved in beverage hobbies since 1988. He has served on the AHA Governing Commit- tee and is a co-founder of the Mazer Cup Mead Competition, North America’s oldest mead-only competition. Ken lives in Michigan.

Chris Schultz - Heavy Seas Beer Chris has two great loves: crafting things from wood and crafting things from malt and hops. As it turns out, making beer is more lucrative than making marionettes so Chris has been putting his biochemistry background to use at Heavy Seas Beer. As brewing team lead, Chris is responsible for maintaining the yeast, aiding the brewers in their daily tasks, and keeping a watchful eye on the quality of the product.

Keith Seiz - National Honey Board Keith Seiz travels the country talking to food and beverage manufacturers about how to use honey in their product formulations and recipes. In the last three years, his focus has been on the beer industry, helping brewers use this unique ingredient to create memorable beers.

CJ Shamas A high school teacher by day, CJ has been homebrewing for 15 years, including overseeing a barrel program since 2007. Working collaboratively with brother James, the multi-location barrel program has evolved into a complex system to produce “clean” and award- winning sour ales. CJ often speaks on small-barrel strategies, making appearances most recently on homebrewing shows the BeerSmith Podcast with Dr. Brad Smith (episode 112) and Basic Brewing with James Spencer (episodes 9/17/15 and 11/12/15). HOMEBREW CON 121 122 HOMEBREW CON SPEAKERS

James Shamas James Shamas is a homebrewer from Fairfield, Conn. with 20 years of experience. He has won many awards for his American, British, and sour beers, recently winning best in show for his Flanders red as well as first place for a kriek brewed with his brewing partner and brother, CJ. James is passionate about educating on small barrel management and small-scale blending techniques and has appeared on The Brewing Net- work’s The Sour Hour (episode 16) to discuss these topics. James works for Yale University, managing the development of software applications.

Dr. Bradley Smith - BeerSmith LLC Dr. Brad Smith is the author of BeerSmith desktop and mobile, host of the BeerSmith Podcast, and author of Home Brewing with BeerSmith. Brad also created the BeerSmithRecipes.com site, which hosts some 380,000 recipes, and authored the BeerXML standard for recipe exchange. He has written several hundred articles on brewing, and his work has appeared in Zymurgy and Brew Your Own.

Dr. Jared Spidel - Brewers United for Zany Zymurgy (BUZZ) After receiving a doctorate in microbiology and immunology, Jared decided to do something useful with it and started making beer. He has been homebrewing and home-culturing yeast for the past decade and is always in search of new and interesting yeast strains. Jared is a member of the BUZZ homebrew club and resides on the western fringe of the Philly suburbs where he works in the biopharmaceutical industry.

Derek Springer - Society of Barley Engineers Derek is an advanced-level homebrewer from San Diego who first started brewing in 2005. He is president of The Society of Barley Engineers, a proud AHA member, and a BJCP judge. In his professional life he is a software engineer for WordPress.com, a contributor to open-source projects like the BeerXML Shortcode plugin for WordPress, and a frequent speaker at blogging conferences, including the European and American Beer Bloggers Conference. He blogs at FiveBladesBrewing.com.

Josh Stapleton - Bernoulli Brew Werks Josh Stapleton started in the homebrew industry two years ago when he opened a local homebrew supply store. Having worked in the corporate world for more than 15 years as a manager of operational supply chains, he has honed his skills and learned how to apply them in the homebrew environment.

HOMEBREW CON 123 39th Annual National Homebrewers Conference HOME See You Next Year! BREW CON 2017

JUNE 15-17 MINNEAPOLIS SPEAKERS 39th Annual National Homebrewers Micheal Stein - DC Homebrewers Club Conference Mike Stein is an educator, brewer, author, and historian. He is the official brewery tour guide and historian at DC Brau Brewing Company and is a HOME senior staff writer at DCBeer.com. He has presented his work on the Kojo Nnamdi Show, at the DC Historical Society’s Annual Conference, and at the Takoma Park Arts & Humanities Commission. Mike has appeared on See You Next Year! BREW the stage of the Smithsonian’s National Museum of American History to discuss the sour porter blend he brewed with Bluejacket brewery, recre- CON ating four ales based on the two-centuries old beers of the District’s first brewery, the Washington Brewery at Navy Yard. He has also interpreted 2017 and brewed additional historical beers with other craft breweries. Curt Stock - Saint Paul Homebrewers Club

SM Curt Stock has been homebrewing since 1996 and meadmaking since 2003. He is co-founder of the Saint Paul Homebrewers Club and is the 2005 American Homebrewers Association Meadmaker of the Year.

Gordon Strong - Beer Judge Certification Program (BJCP) Gordon Strong is an award-winning homebrewer, beer judge, and author. He is the only three-time winner of the coveted Ninkasi Award. He is the current president and highest-ranking judge in the Beer Judge Certification Program and was the principal author of the current BJCP style guidelines. Gordon is the technical editor and a commercial calibration panelist for Zymurgy, is a frequent contributor to several brewing and beer publications, and has spoken at national and international conferences. He is the author of the Brewers Publications titles Brewing Better Beer: Master Les- sons for Advanced Homebrewers and Modern Homebrew Recipes.

Kara Taylor - White Labs Kara Taylor has been with White Labs since 2009. She currently holds the position of analytical lab manager, helping brewers around the world fix their beers. Her hobbies include drinking, eating, and yoga.

JUNE 15-17 Ricky the Meadmaker - Groennfell Meadery Ricky the Meadmaker has been homebrewing for a decade and brewing mead commercially for more than two years. In addition to brewing, Ricky spends hours every week researching mead, writing articles, and MINNEAPOLIS working on his YouTube show Ask the Meadmaker. He also drinks a lot.

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Michael Tonsmeire - DC Homebrewers Michael Tonsmeire is author of the Brewers Publications title American Sour Beers, a beer blogger (TheMadFermentationist.com), and the Advanced Brewing columnist for Brew Your Own. He is a frequent consultant and collaborator with a number of craft breweries. Tonsmeire resides in Washington, D.C. where he works as an economist.

Brian Trout - Half Pint Ciders, Quality Ale & Fermentation Fraternity (QUAFF), Société du Lambic Brian Trout is a San Diego polymath, fueled by a contagious passion for handcrafted quality. He can be found brewing beer; making cider, mead, kombucha, cheese, and mustard; roasting coffee; cold-smoking edibles; and experimenting with wild-fermented foods. Brian serves as account manager and educator for Half Pint Ciders, and brewery and cider house consultant in San Diego. He is an active member of San Diego’s QUAFF homebrewing club, president of Queso Diego (cheese making club), a BJCP beer and mead judge, instructor of numerous homebrewing and cider workshops, and contributing author for BeerAdvocate and West Coaster magazines. Brian has earned numerous regional and national awards, including two best-of-show mead/cider awards and two Brewing Machine awards at the America’s Finest City Homebrew Competition; gold, silver and bronze medals in the Masters Championship of Amateur Brewing (MCAB); and a silver medal at NHC 2015 in the Sour Ale category.

Brian Verdi - Three Rivers Underground Brewers (TRUB) Brian Verdi has been homebrewing for more than 10 years. Most of that time has been spent as a member of the Three Rivers Underground Brewers. He is currently serving as club president.

Dr. Bart Watson - Brewers Association Bart Watson is chief economist at the Brewers Association. Prior to his position with the BA, he was a lecturer at the University of California, Berkeley, a visiting assistant professor at the University of Iowa, and an associate at The Barthwell Group, a management consulting firm. His academic research focused primarily on the political and economic effects of increasing market consolidation in distribution channels. He holds a BA from Stanford University and a PhD from the University of California, Berkeley.

Andy Weigel - Three Rivers Alliance of Serious Homebrewers (TRASH) Andy is an avid homebrewer and National BJCP judge with more than 300 batches under his belt. He has brewed all of the styles from the 2008 BJCP guidelines, winning medals in over 50 percent of those styles. His greatest brewing accomplishment to date is winning a gold medal in the 2015 NHC with a Vienna lager. He’s also vice president of TRASH, Western Pennsylvania’s oldest homebrew club. HOMEBREW CON 127 SPEAKERS

128 HOMEBREW CON SPEAKERS

Josh Weikert - Stoney Creek Homebrewers Josh Weikert took up homebrewing in 2007 as a means of staying sane during graduate school, and while school is over, the brewing continues! He is a founding member and past president of the Stoney Creek Homebrewers, he has medaled in every BJCP beer style, he is a BJCP Grand Master judge and Certified Cicerone®, and he is a two-time East- ern Pennsylvania Homebrewer of the Year. Josh is a regular contributor to Brew Your Own and author of the Beer Simple brewing blog. He is a professor and lecturer in political science, living in Collegeville, Pa. with his wife, Barbara (also an award-winning brewer), and their dog Biscuit.

Dr. Chris White - White Labs Chris White, PhD, lives in San Diego where he serves as president and CEO of White Labs. He travels the world in discovery of all things fermentation. His hobbies include golf, camping, country music, and enjoying a fine cigar.

John Wilson - Cross Street Irregulars As the great-grandson of a bootlegger and son of a homebrewer, John has been brewing beer for more than 20 years. He spent many of those years living and working abroad, obsessively studying traditional fermentation techniques. In the fall, he plans to enter Colorado State University’s fermentation science program and conduct research on traditional fermentation techniques and how they enhance modern brewing practices.

Brian Wolfe - Buckeye Brew Club Homebrewing goes way back in Brian’s family. As Kansas wheat farmers, wheat beer was the family recipe. Brian’s father’s first job out of college was working at Coors maintaining their yeast strains, and it was at his father’s side that he learned the love of brewing and beer. Brian loves experimenting with techniques and ingredients while making ciders, meads, and ales. Over the last few years, Brian has expanded his interest in fermentation beyond beer to other fermented products like cheese, vinegar, and bread. It is with these interests that he takes newly learned techniques back to his first fermentation love…beer.

Sean Wolfe - Scranton Brewers Guild Sean Wolfe is current president of the Scranton Brewers Guild and primary educator of the Coopers Beer Club in Scranton, Pa. He has been hombrewing for more than 12 years and has been a homebrew/craft beer educator and ambassador in the Scranton area for more than five years. He works as a safety professional involved in employee engagement in safety and leadership development within volunteer safety committees.

HOMEBREW CON 129 130 HOMEBREW CON HOMEBREW CON 131 132 HOMEBREW CON HOMEBREW CON 133 NATIONAL HOMEBREW COMPETITION

WHAT IS THE NATIONAL HOMEBREW COMPETITION? For 38 years, the world’s largest beer competition has recognized the most outstanding homebrewed beer, mead, and cider being produced by homebrewers worldwide.

The first round of the 2016 competition was judged at 12 sites. The best beer, mead, and cider entries in the first round advanced to the final round of the competition here at Homebrew Con, where they are evaluated by expert judges from around the United States. Winners of the competition are awarded gold, silver, and bronze medals.

HISTORY In 1979, 34 entries competed in the first National Homebrew Competition held in Boulder, Colo. In total, 126,873 beers, meads, and ciders have been evaluated in the 38 years of the competition.

Visit HomebrewersAssociation.org for the 2016 National Homebrew Competition Award and Category Winners

NATIONAL HOMEBREW COMPETITION 2016 NUMBERS

7,962 31 3,396 Number of entries Number of categories evalu- Number of brewers that ated entered

1,123 Number of entries that 12 Number of judging centers advanced to the Final Round *As of May 1, 2016

GRAND BANQUET & AWARD CEREMONY

LEVEL 100, HALL F | DOORS OPEN AT 6:00 PM Sponsored by

Enjoy a beer-paired dinner by Adam Dulye, Brewers Association Executive Chef. To view participating breweries, visit homebrewcon.org/events/grand-banquet.

134 HOMEBREW CON HOMEBREW CON 135 NATIONAL HOMEBREW COMPETITION 2016 SITE DIRECTORS

2016 AHA National Homebrew Competition Site Directors

FIRST ROUND

Peter Bergler Mike Brennan Joaquin Quiroz Don Blake Seattle, WA Sacramento, CA San Diego, CA Denver, CO

Neil Spake Steve Fletty Mike Walters Joe Formanek Austin, TX Saint Paul, MN Saint Louis, MO Chicago, IL

Art Whitaker Sandy Cockerham Mike Bury Chris Cuzme Nashville, TN Indianapolis, IN Philadelphia, PA New York, NY

FINAL ROUND

Bruce Buerger Baltimore, MD

136 HOMEBREW CON NATIONAL HOMEBREW COMPETITION CATEGORY SPONSORS

1. Light Lager 18. German Wheat and Rye Beer Five Star Chemicals & Supply, Inc. Brewing with Wheat by Stan Hieronymus 2. Pilsner Brewing Tools 19. Belgian and French Ale Port Brewing Company/The Lost 3. European Amber Lager Abbey Chugger Pumps 20. Sour Ale 4. Dark Lager Captain Lawrence Brewing Co. Briess Malt & Ingredients Co. 21. Belgian Strong Ale 5. Bock Cargill Specialty Malts Washington Hop Commission 22. Strong Ale 6. Light Hybrid Beer Northern Brewer Cargill Specialty Malts 23. Fruit Beer 7. Amber Hybrid Beer High Gravity Homebrewing & BottleYourBrand.com Winemaking Supplies 8. English Pale Ale 24. Spice/Herb/Vegetable Beer St. Louis Wine & Beer Making BeerSmith 9. Scottish and Irish Ale 25. Smoke-Flavored and Wood-Aged Beer St. Louis Wine & Beer Making Alaskan Brewing Co. 10. American Pale Ale 26. Specialty Beer BJ’s Restaurant & Brewhouse Smart Brew Kit 11. Other American Ale 27. Traditional Mead FastBrewing & WineMaking Moonlight Meadery 12. English Brown Ale 28. Melomel (Fruit Mead) Alternative Beverage Moonlight Meadery 13. Porter 29. Spice and Specialty Mead Deschutes Brewery Celestial Meads 14. Stout 30. Standard Cider and Perry Brew & Grow Vermont Hard Cider Company 15. Strong Stout 31. Special Cider and Perry Experimental Brewing Vermont Hard Cider Company 16. American IPA NikoBrew 17. India Pale Ale Hopsteiner

HOMEBREW CON 137 138 HOMEBREW CON NATIONAL HOMEBREW COMPETITION 2016 SPONSORS

2016 AHA National Homebrew Competition Award Sponsors

Boston Beer Company Ninkasi Award

Rouge Ales Homebrew Club Award

Muntons Malted Ingredients Homebrewer of the Year

Redstone Meadery Meadmaker of the Year

Vermont Hard Cider Company Cidermaker of the Year

MoreBeer! Homebrewing Supplies Gambrinus Club Award

HOMEBREW CON 139 140 HOMEBREW CON NATIONAL HOMEBREW COMPETITION 2016 AWARDS

NINKASI AWARD Sponsored by Boston Beer Company

This award is named for the Sumerian goddess of beer and is given to the winningest brewer based on points earned in the final round of the National Homebrew Competition. Brewers accumulate points toward the award for each medal earned. To be eligible for the award, brewers must have at least one entry place in the 26 beer categories. Gold medals earn six points, silver medals earn four points, and bronze medals earn two points.

2015 Mark Schoppe, Austin, TX 2000 Joe Formanek, Bolingbrook, IL

2014 Jeremy Voeltz, Lakeside, AZ 1999 Thomas Plunkard, Warren, MI

2013 David Barber, Orwigsburg, PA 1998 Art Beall, Hudson, OH

2012 Mark Schoppe, Austin, TX 1997 George Fix, Arlington, TX

2011 Paul Sangster, Carlsbad, CA 1996 Tom Bergman & Chas Peterson, Jefferson, MD 2008-10 Gordon Strong, Beavercreek, OH 1995 Rhett Rebold, Burke, VA 2007 Jamil Zainasheff, Elk Grove, CA 1994 Michael Byers, Santa Cruz, CA 2006 Joe Formanek, Bolingbrook, IL 1993 Walter Dobrowney, 2005 Paul Long, Newburg, OR Saskatoon, Saskatchewan, Canada

2004 Jamil Zainasheff, Elk Grove, CA

2002-03 Curt Hausam, Salem, OR

2001 Brian Cole, Black Mountain, NC

HOMEBREW CON 141 NATIONAL HOMEBREW COMPETITION 2016 AWARDS

HOMEBREWER OF THE YEAR Sponsored by Muntons Malted Ingredients

Homebrewer of the Year is the best-of-show beer judged from all gold medal winners in all beer categories (1–26).

2015 Oskar Norlander, 2003 Bruce Stott 1990 Richard Schmit Peter Salmond, & Rockville, CT Arlington Heights, IL Erik Norlander 2002 Curt Hausam 1989 Paul Prozeller Brooklyn, NY Salem, OR Hamden, CT 2014 Robert Hilferding 2001 Steve Jones 1988 John Maier Zephyrhills, FL Johnson City, TN Juneau, AK 2013 Annie Johnson 2000 Mickey & Vi 1987 Ray Spangler Sacramento, CA Walker Erlanger, KY 2012 Jonathan Permen Fargo, ND 1986 Byron Burch Renton, WA 1999 Charles Santa Rosa, CA 2011 Randy Scorby Gottenkieny 1985 Russell Schehrer Baker City, OR Plano, TX Denver, CO 2010 Remi Bonnart 1998 Ichiri Fujiura 1984 Dewayne Lee Fort Collins, CO Toyko, Japan Saxton 2009 Dick Blankenship 1997 Charles Chico, CA Salem, OR Gottenkieny 1983 Nancy Vineyard Plano, TX 2008 David Anderson Santa Rosa, CA Northglenn, CO 1996 John Fahrer 1982 Don Thompson Omaha, NE 2007 Richard Skains Plano, TX Rocky River, OH 1995 Rhett Rebold 1981 Dave Miller Burke, VA 2006 Mark Simpson St. Louis, MO Ames, IA 1994 Jim Liddil 1980 MaryBeth Tucson, AZ 2005 David & Becky Millard-Bassett Pyle 1993 Paddy Giffen Turner, OR Springfield, VA Cotati, CA 1979 Tim Mead 2004 “Rocket” Rod 1992 Stu Tallman Boulder, CO Romanak Rochester, MA Kailua-Kona, HI 1991 Jim Post Newton, CT

142 HOMEBREW CON NATIONAL HOMEBREW COMPETITION 2016 AWARDS NHC HOMEBREW CLUB AWARD Sponsored by Rogue Ales

The NHC Homebrew Club Award goes to the club that earns the most points in the National Homebrew Competition. Clubs earn points on a 6-4-2 basis for first, second, and third place in the final round of the National Homebrew Competition.

2011–15 The Brewing Network 1999 Tie Oregon Brew Crew and Online Urban Knaves of Grain Oregon and Illinois 2010 Diablo Order of Zymiracle Enthusiasts (DOZE) 1998 Capitol Brewers California Oregon 2007-09 St. Paul Homebrewers Club 1997 Derby Brew Club Minnesota Kansas 2001–06 Quality Ale & Fermentation 1996 Chicago Beer Society Fraternity (QUAFF) Illinois California 1986–95 Sonoma Beerocrats, 2000 Kansas City Bier Meisters California Kansas 1985 Malt Hoppers Beer Club Tennessee

CIDERMAKER OF THE YEAR Sponsored by Vermont Hard Cider Company Cider Maker of the Year is the best-of-show cider in the cider categories.

2015 Brett Glenna 2007 Joseph Franconi 1999 Thomas J. O’Connor Lakeville, MN Red Hook, NY Rockport, ME 2014 Edward 2006 John Jurgensen 1998 Gloria Franconi Walkowski Friendswood, TX Red Hook, NY North Abington Township, PA 2005 Eric Dawson 1997 Frank Salt Rochester, NY 2013 Tavish and Laura Staten Island, NY 2004 Bruce Franconi Sullivan Red Hook, NY 1996 Ginger Costantine Bothell, WA Bar Harbor, ME 2003 Byron Burrier, 2012 Roger Kee Steve Mattheeussen 1995 Robert & Renee Everett, WA & Steve Olson Mattie 2011 Edward Menasha, WI Downingtown, PA Walkowski 2002 Wayne Beckerman 1994 Martin Stokes Dalton, PA Stone Ridge, NY Old Town, ME 2010 Anjie Watts 2000–01 Jeff Carlson 1993 Gabriel Ostriker Alpharetta, GA Grand Rapids, MI Dublin, CA 2008–09 Jeff Carlson 1992 Charles Castellow Grand Rapids, MI Edmonds, WA

HOMEBREW CON 143 NATIONAL HOMEBREW COMPETITION 2016 AWARDS

AHA Meadmaker of the Year Sponsored by Redstone Meadery

Meadmaker of the Year is the best-of-show mead judged from all gold medal winners in the three mead categories (27–29)

2015 Donald Boyle & Stephen Boyle, 1997–1998 Ron Badley, Reno, NV Colina, NJ 1996 Michael Coen, Kenosha, WI 2014 Matthew Weide, Minneapolis, MN 1995 Paddy Giffen, Rohnert Park, CA 2013 Mark Tanner, Oak Harbor, WA 1994 Byron Burch, Santa Rosa, CA 2012 Thomas Eibner, Saint Paul, MN 1993 Walter Dobrowney, Suskatoon, SK, 2011 Monique Scovil, Aurora, CO Canada 2010 Rodney Kibzey, Lombard, IL 1992 Byron Burch, Santa Rosa, CA 2009 Thomas Eibner, Saint Paul, MN 1991 Steven Yuhas & Ed Gilles, Windber, PA 2008 Steve Piatz, Eagan, MN 1990 John McKew, Davis, CA 2007 Steve Fletty, Falcon Heights, MN 1989 Shelby Meyer, Tucson, AZ 2006 Tom Sadowski, Jerry Sadowski and 1988 Ralph Bucca, District Heights, MD Conrad Kiebles, Crete, IL 1987 Kerry Carpenter, Baker, OR 2005 Curt & Kathy Stock, Saint Paul, MN 1986 John Montgomery, Bryan, TX 2004 Joe Formanek, Bolingbrook, IL 1985 Bill Pfeiffer, Wyandotte, MI 2003 Paul Zocco, Andover, CT 1984 Earl Kosten, Westminster, CO 2002 Mark Densel, Oceanside, CA 1983 Robert Townley, Westminster, CO 2001 Byron Burch, Santa Rosa, CA 1982 Ben Edmunndson, Memphis, TN 2000 Sue & Stuart Thurmond, Kennesaw, GA 1981 Roger Haynes, Thousand Oaks, CA 1999 Steve Schmitt, Anchorage, AK

GAMBRINUS CLUB AWARD Sponsored by MoreBeer! Homebrewing Supplies

Introduced in 2009, this award is given to the club having the most final round points per the number of entries from the club in the National Homebrew Competition. To be eligible, clubs must have a minimum of five club members entering the first round, and a minimum of two club members advancing to, and a least one entry placing in, the final round of the competition. Six points are awarded for a first place, four points for a second place, and two points for a third place.

2015 WHALES (Woodbridge 2012 Saint Paul Homebrewers Club Homebrewers Ale and Lager Saint Paul, MN Enthusiast Society) 2011 Southern Nevada Ale Fermenters Woodbridge, NJ Union (SNAFU) 2014 Minnesota Home Brewers Las Vegas, NV Association 2010 MECA Brewers Edina, MN Shelbyville, IL 2013 Green Mountain Mashers 2009 Tampa Bay BEERS Jericho, VT Tampa Bay, FL

144 HOMEBREW CON 145 HOMEBREWCON AHAConference.org 145 ADVERTISER INDEX

ACCUmash, LLC www.ACCU-mash.com 12 Adventures in Homebrewing www.homebrewing.org 12 Anton Paar USA www.anton-paar.com 53 ANVIL Brewing Equipment www.anvilbrewing.com 55 Atlantic Brew Supply www.atlanticbrewsupply.com 122 Austin Homebrew Supply-low dpi www.austinhomebrew.com 53 B C Products Enterprises Inc. www.barleycrusher.com 47 Ballast Point Brewing & Spirits www.ballastpoint.com 111 Baltimore Beer Week www.baltimorebeerweek.com Cover 3 Bayou Classic www.thebayou.com 49 BeerBug www.thebeerbug.com 28 BeerSmith www.beersmith.com 47 Bell’s Brewery, Inc. www.bellsbeer.com 28 BJ’s Brewery & Restaurants www.bjsbrewhouse.com 20 Blichmann Engineering www.blichmannengineering.com 36 BottleMark www.bottlemark.com 14 Brew & Distill System Ltd. www.brew-distill.com 32 Brew Bag, The www.brewinabag.com 14 Brewcraft USA www.brewcraftusa.com 45 Brewers Best / L.D. Carlson Company www.brewersbestkits.com 44 Brewers Hardware, Inc. www.brewershardware.com 40 Brewing Tools www.brewingtools.com 41 BrewJacket www.brewjacket.com 44 Brewmaster www.Brewmasterinc.com 21 Brewtoad (Ackmann & Dickenson Inc.) www.brewtoad.com 40 BrewTroller www.brewtroller.com 77 Briess Malt & Ingredients Co. www.brewingwithbriess.com 1 Brooklyn Brew Shop www.brooklynbrewshop.com 81 BSG HandCraft www.bsghandcraft.com 10 Captain Lawrence Brewing Co. www.captainlawrencebrewing.com 145 Carhartt www.carhartt.com 26 Chugger Pumps www.ChuggerPumps.com 51 Cicerone Certification Program www.cicerone.org 21 Cool Brewing www.cool-brewing.com 32 Coopers DIY-low dpi www.diybeer.com 33 Craft a Brew, LLC www.craftabrew.com 109 Craft Beer & Brewing Magazine-wrong size www.beerandbrewing.com 82 Craft Meister www.craftmeister.com 29 CraftBeer.com www.CraftBeer.com 140 Danstar Yeast www.danstaryeast.com 33 Devils Backbone Brewing Company www.dbbrewingcompany.com 37 Dogfish Head Craft Brewery www.dogfish.com 79 Electric Brewing Supply www.ebrewsupply.com 92 FastBrewing & WineMaking www.fastbrewing.com 83 Fermentis www.Fermentis.com 115 Five Star Chemicals & Supply, Inc. www.FiveStarChemicals.com 37 Flying Dog Brewery www.flyingdogbrewery.com 49 Gotta Brew, LLC www.gotta-brew.com 106 Grainfather, The www.grainfather.com 57

146 HOMEBREW CON 146 ADVERTISER INDEX

ACCUmash, LLC www.ACCU-mash.com 12 GrogTag www.grogtag.com 113 Adventures in Homebrewing www.homebrewing.org 12 Growler Chill www.growlerchill.com 77 Anton Paar USA www.anton-paar.com 53 HbrewO Systems www.hbrewo.com 122 ANVIL Brewing Equipment www.anvilbrewing.com 55 High Gravity Homebrewing & Winemaking Supplies www.highgravitybrew.com 135 Atlantic Brew Supply www.atlanticbrewsupply.com 122 Industrial Test Systems, Inc. www.smartbrewkit.com 59 Austin Homebrew Supply-low dpi www.austinhomebrew.com 53 JaDeD Brewing www.jadedbrewing.com 95 B C Products Enterprises Inc. www.barleycrusher.com 47 Kent Systems www.kentsystems.com 131 Ballast Point Brewing & Spirits www.ballastpoint.com 111 Lagunitas Brewing Company www.lagunitas.com 126 Baltimore Beer Week www.baltimorebeerweek.com Cover 3 LaMotte Company www.lamotte.com/brewlab 131 Bayou Classic www.thebayou.com 49 LOGIC Inc. www.ecologiccleansers.com 59 BeerBug www.thebeerbug.com 28 Loughran Family Malt www.malt.ie 39 BeerSmith www.beersmith.com 47 love2brew www.love2brew.com 2 Bell’s Brewery, Inc. www.bellsbeer.com 28 Mangrove Jack’s www.mangrovejacks.com 130 BJ’s Brewery & Restaurants www.bjsbrewhouse.com 20 Maryland Homebrew www.mdhb.com 120 Blichmann Engineering www.blichmannengineering.com 36 MoreBeer! Homebrewing Supplies www.morebeer.com Cover 2 BottleMark www.bottlemark.com 14 Muntons Malted Ingredients www.muntons.com 55 Brew & Distill System Ltd. www.brew-distill.com 32 National Homebrew Label Awards www.homebrewlabelawards.com 57 Brew Bag, The www.brewinabag.com 14 National Honey Board www.beverageswithhoney.com/beer 65 Brewcraft USA www.brewcraftusa.com 45 Nepenthe Homebrew www.nepenthehomebrew.com 16–17 Brewers Best / L.D. Carlson Company www.brewersbestkits.com 44 Nepenthe Homebrew www.nepenthehomebrew.com 16–17 Brewers Hardware, Inc. www.brewershardware.com 40 NewAge Industries, Inc. www.newageindustries.com 67 Brewing Tools www.brewingtools.com 41 Nikobrew www.nikobrew.com 67 BrewJacket www.brewjacket.com 44 Northern Brewer www.northernbrewer.com 97 Brewmaster www.Brewmasterinc.com 21 Party Pig www.partypig.com 29 Brewtoad (Ackmann & Dickenson Inc.) www.brewtoad.com 40 PicoBrew www.picobrew.com 73 BrewTroller www.brewtroller.com 77 R & L International (Shanghai) Co., Ltd. www.aliexpress.com/store/1491396 69 Briess Malt & Ingredients Co. www.brewingwithbriess.com 1 SABCO www.brewmagic.com 63 Brooklyn Brew Shop www.brooklynbrewshop.com 81 Samuel Adams www.samueladams.com 65 BSG HandCraft www.bsghandcraft.com 10 Siebel Institute www.siebelinstitute.com 71 Captain Lawrence Brewing Co. www.captainlawrencebrewing.com 145 Sierra Nevada Brewing Co. www.sierranevada.com 130 Carhartt www.carhartt.com 26 Southern Illinois University www.fermentation.siu.edu 133 Chugger Pumps www.ChuggerPumps.com 51 Southern Tier Brewing Company www.stbcbeer.com/ 133 Cicerone Certification Program www.cicerone.org 21 Spiegelau www.spiegelau.com 75 Cool Brewing www.cool-brewing.com 32 Stout Tanks and Kettles, LLC www.conical-fermenter.com 61 Coopers DIY-low dpi www.diybeer.com 33 UC Davis Extension www.extension.ucdavis.edu/brew 128 Craft a Brew, LLC www.craftabrew.com 109 Vessi www.getvessi.com 95 Craft Beer & Brewing Magazine-wrong size www.beerandbrewing.com 82 White Labs Inc. www.whitelabs.com Cover 4 Craft Meister www.craftmeister.com 29 Wyeast Laboratories www.wyeastlab.com 138 CraftBeer.com www.CraftBeer.com 140 Yakima Chief-Hopunion www.hopunion.com 148 Danstar Yeast www.danstaryeast.com 33 Yakima Valley Hops www.yakimavalleyhops.com 132 Devils Backbone Brewing Company www.dbbrewingcompany.com 37 Dogfish Head Craft Brewery www.dogfish.com 79 Electric Brewing Supply www.ebrewsupply.com 92 FastBrewing & WineMaking www.fastbrewing.com 83 Fermentis www.Fermentis.com 115 Five Star Chemicals & Supply, Inc. www.FiveStarChemicals.com 37 Flying Dog Brewery www.flyingdogbrewery.com 49 Gotta Brew, LLC www.gotta-brew.com 106 Grainfather, The www.grainfather.com 57

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