Hosted by Fermenta: A Women’s Craft Collective, New Growth Associates, and Michigan State University, this event will give participants skills, inspiration, and ideas to use locally grown grain in the distilling and brewing process, as well as the opportunity to support the increasing number of midsize Michigan farmers.
5:30 pm Registration & Networking
6:00 pm Welcome and Overview of Workshop
6:15 pm MSUE Barley Research Initiatives in Lower Michigan ~ Ashley McFarland, MSU Extension
6:30 pm Malt Sensory and Flavor Profiles with a Tasting ~ Andrea Stanley, Valley Malt
Andrea Stanley (Valley Malt) shares her expertise as the first artisan maltster on the east coast, and explores the world of malt sensory evaluation. Utilizing the newly developed and approved Hot Steep method, we will explore a “malt flight” and participants will come away better understanding the malting process and get to smell and taste a wide variety of malts.
7:15 pm Using Local Grains in Brewing/Distilling Panel ~ Featuring
Featuring Duncan Williams, Grizzly Peak; Ryan Hamilton, Michigan Barley; Tom Laboda; Dan Bailey, Motorcity MaltHouse; & Steve Berthel, New Holland Brewery; JP Jerome from Detroit City Distillery
8:15 pm Closing Remarks/Q&A
8:30 pm Happy Hour/Networking Event ~ Sponsored by Country Malt
Over the past several years, we've seen an increase in small and midscale agriculture, processing infrastructure and the continued rise of the booming brewing and distilling industry. With this confluence of events it is now the perfect time to start increasing consumer and producer knowledge of how to use and what to expect from crafts beverages made with local grains. This event will be a precursory event to the annual Great Lakes Hop & Barley Conference
, which will be taking place in Detroit, MI on Thursday and Friday March 2-3, 2017.
WOULD YOU LIKE TO SPONSOR A TABLE TO HIGHLIGHT YOUR BUSINESS AT THIS EVENT?
Macon Creek Malt House
Growing Our Local Economy