Pre-Conference Workshop: Malt Sensory Training
This year the Craft Maltsters Guild is excited to offer pre-conference workshops on Friday, February 1st, 2019. The pre-conference workshops will provide practical guidance on both the business and technical sides of operating a craft malthouse.
Lindsay Barr, New Belgium Brewing Company & DraughtLab Sensory Software
Lindsay Barr has earned global recognition in the field of Sensory science through her work as the Sensory program manager at New Belgium Brewing Company and as Co-Founder of DraughtLab Sensory Software. She is highly regarded for her technical, yet laid-back public speaking personality and has gained recognition in the Sensory community for challenging the norms, creating new methods and improving the old – making them more accessible while maintaining their robustness.
Lindsay served as the chair of the American Society of Brewing Chemists Sensory Committee for five years. In that time, she helped develop a webinar program and published seven new Sensory methods. She holds a B.S. in Biochemistry and Molecular Biology from the University of New Mexico and a Masters degree in Food Science and Technology from the University of California, Davis. While at UC Davis, she studied under Dr. Charles Bamforth and published some of the first works on gluten-free beer production. She continues her involvement in academia by guest lecturing at multiple universities and serving as a peer reviewer for multiple scientific journals. She also teaches the Sensory Panel Management course at the Siebel Institute of Technology and is a professional beer judge for the Great American Beer Festival and World Beer Cup competitions.
She believes that flavor is the most important factor in determining beer quality and consistency and has set her sights on continuing to develop tools focused on helping craft brewers use their senses to inform brewery-wide decisions.
Cassie Poirier, Briess Malt & Ingredients Co.
Cassie Poirier began her career in the brewing and malting industry as a Chemist at MillerCoors in Milwaukee, WI, where she provided analytical support to the Hop and Cereal Chemistry Labs, performed pilot malting services, and served as an Official Taster on the Milwaukee Corporate Taste Panel. In her current role, Cassie manages the Briess Malt Sensory Program and provides technical support in all areas concerning the sensory attributes of malt. Cassie is a passionate member of the American Society of Brewing Chemists, an organization in which she currently holds the position of Webinar Chair and actively serves in the Sensory Technical Subcommittee. Additionally, she is a Malt Sensory Ambassador for the Craft Maltsters Guild and holds professional membership in the Society of Sensory Professionals as well as the Institute of Food Technologists. Cassie has presented on the topics of Malt Sensory and Specialty Malts for the American Society of Brewing Chemists, Master Brewers Association of the Americas, American Homebrewers Association, Craft Maltsters Guild, North Dakota State University/Northern Crops Institute, and Siebel Institute of Technology. She has authored and co-authored publications for the American Society of Brewing Chemists Methods of Analysis, Master Brewers Association of the Americas Technical Quarterly, Brewers Association The New Brewer Magazine, and Craftbeer.com.
When: Friday, February 1st, 2019
Time: 3:30-5:00 PM MST
Location: Rialto Bozeman, 10 West Main Street, Bozeman, MT 59715
Cost: $59 for Guild members & $79 for non-Guild members
To purchase a three-workshop bundle, please register here.