This is a half day event (10.30 – 2.30pm).  Content covered at the event will include:

Bio-transformation: A guide to yeast and hop interactions for targeted sensory outcomes – Scott Sharp-Heward, Technical Manager, Lallemand Brewing

This presentation will introduce bio-transformation in beer and provide a logical, scientific framework for combining ingredients to obtain specific sensory profiles. Within this, we will explore the dynamics of bound terpene and thiol precursor release by yeast, the introduction of these precursors via hops, and other sensory-active fermentation products which may affect expression of these. Ultimately, brewers will walk away from this presentation with a better idea of how to target specific sensory outcomes in their hoppy beers. Included in this presentation is a guided sensory tasting of six hop and bio-transformation compounds.

LUNCH – provided by the Brewers Guild of New Zealand

Judge like a Judge – Scott Sharp-Heward, Technical Manager, Lallemand Brewing

This is the ideal workshop for all interested in evaluating beer more effectively; whether you are entering your beers into competitions, aspire to become a beer judge, or as part of a sales team assessing beers around the market on a regular basis. An interactive workshop that covers judging techniques, style guidelines, providing and interpreting feedback, along with a real-time judging demonstration.

There is a cost of just $50 per person for BGNZ Members; $100 for non-BGNZ Members. 

TO REGISTER PLEASE EMAIL melanie@brewersguild.org.nz with the following information for each registered person:

Name, Brewery/Business name; contact email and mobile and any dietary requirements.

Please register before Wednesday 3 September.

We hope you can join us!