The Institute of Brewing and Distilling convention rolls into Melbourne later this month and the conference program includes a day specially looking at the needs of craft brewers.
Stone & Wood’s Brad Rogers has worked with the IBD to develop the program that looks at issues relevant to craft brewing, both in terms of ingredients and processes.
Among the speakers are David Cryer from Cryer Malt, Shawn Sherlock from Murray’s Brewery, Dale Meddings from Bintani and Brendan Varis from Feral Brewing. A full copy of the program is below and can be downloaded here.
“We have worked to put together a program that is relevant to small brewers,” Brad said.
“It’s the information they are seeking and the presenters are people who understand the challenges facing small brewers, having owned, worked in and worked for small breweries.”
Although the craft brewers’ section of the conference comprises a densely packed program over a full day, the cost is only $50 per person. Anyone with an interest in craft brewing is able to attend, including existing craft brewers and those planning to open a brewery.
The Convention will be held at Crown Promenade, Melbourne from Sunday 25th March to Friday 30th March 2012, while the craft brewers forum will take place on Sunday, 25 March 2012. Booking can be made through the IBD website.
Craft Ingredients & Processes with a Crafty Panel for the Australian Craft Brewer
8:30 – 9:00 Welcome Address by Simon Jackson introduced by Brad Rogers
Morning: Craft Beer Ingredients
9:00 – 9:20 Understanding basic malt specs and the suppliers responsibilities
9:20 – 9:30 Questions ( David Cryer, Cryer Malt )
9:30 – 9:50 Malt selection processes for the ever growing number of beer styles
9:50 – 10:00 Questions (Shawn Sherlock, Murray ’ s Brewery)
10:00 – 10:2 0 Understanding new Australian hop varieties and their use in craft beer
10:20 – 10:30 Questions ( Tim Lord , Hop Products Aust)
10:30 – 10:5 0 Hop selection proces es for the ever growing number of beer styles
10:50 – 11:00 Questions (Brendan Varis , Feral Brewing Co)
11:00 – 11:2 0 O verview of yeast pitching requirements
11:20 – 11:30 Questions (Dale Meddings, Bintani)
11:30 – 1 2:00 Lunch Break
After Lunch : Craft Brewery Processes
1 2 :00 – 1 2:20 Understanding the importance of fermentation profiles
1 2:20 – 1 2:30 Questions (Hugh Dunn, Edith Cowan Uni)
1 2:30 – 12:5 0 Tank maturation of craft beers
12:5 0 – 1:00 Questions (Warren Pawsey, Lion)
1:00 – 1:20 Filter choices & filtration for the craft brewer
1:20 – 1:30 Questions ( Peter Aldred)
1:30 – 1:50 Craft beer packaging
1:50 – 2:00 Questions (Angelo Pepe)
2:00 – 2:30 Afternoon Break (including a small selection of craft beers for tasting during the panel session)
Afternoon: Craft Panel
2:30 – 4 :30 Panel – Chaired by Brad Rogers ; consisting of 6 brewers/suppliers/retailers/journalists
The panel might broadly cover a range of topics, each of approximately 30 min, for example:
a.) Beer quality and why you don’t win trophy’s (led by Brendan Varis)
b.) Craft brewery start- ups and expansions (led by Alex Troncoso)
c.) Commerciality of craft beer and getting beer onto retailers’ shelves ( led by Ian Kingham)
d.) The importance of talking it up (led by James Smith)
Others on the panel to be Warren Pawsey & Jayne Lewis