A new workshop offered by the University of Nebraska-Lincoln’s Food Processing Center will focus on the science of beer production. “The Science Behind the Craft,” a workshop for craft brewers, will take place from 8 a.m. to 6 p.m. July 25 at Nebraska Innovation Campus, 2021 Transformation Drive.
Craft breweries and local brew pubs are popping up in many communities. The workshop is designed to show novice and seasoned craft brewers how to improve their beer or create new offerings.
Session topics include:
“What’s Growing? Fermentation and Micro 101”
“Getting to Know Your Brewer’s Yeast”
“Controlling Your Yeast: Isolation, Propagation and Management”
“TLC: Care and Feeding of Yeast”
“Identification of Spoilage Organisms”
“The Challenge of Gluten Free: Understanding the Regulations and Requirements”
“Flavors in Beer: A Sensory Exploration of Modern Brewing Trends”
Participants will hear from Neil Witte, training and technical support manager for Duvel USA, Boulevard Brewing Co. and Brewery Ommegang. Witte works closely with national sales and marketing teams on technical and training matters. He does extensive distributor and retailer training on beer-related topics, including the brewing process, beer styles, draught systems, and beer and food. Witte was recently featured as a beer expert on an episode of Spike TV’s “Bar Rescue.”
The registration fee of $300 per person includes lunch, break refreshments, notebook and materials. Nebraska companies may be eligible for funding assistance through Nebraska Workforce Development. Accommodations are not included, but a room block has been set up at the Holiday Inn Downtown.
Attendees must be at least 21 years old to participate. The deadline to register is July 1.