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2022 agenda

Time Information
8:30 a.m. – 10:00 a.m. Registration & Continental Breakfast
10:00 a.m. – 11:00 p.m. General Session | Keynote speaker Brian Welzbacher
11:15 a.m. – 12:15 p.m. Session 1 | Educational Seminars
12:30 p.m. – 1:30 p.m. Lunch
1:45 p.m. – 2:45 p.m. Session 2 | Educational Seminars
3:30 p.m. – 4:30 p.m.  Session 3 | Educational Seminars
6:30 p.m. - 8:30 p.m. Pint-N-Bite


Session 1


Technical Approaches to Trendy Styles

Led by brewers at the vanguard of the craft movement, this seminar will delve into the production methodology behind the hottest styles in craft beer today with examples provided of each.


Frühschoppen: The German Tradition of Drinking Before Noon

Leave it to the beer-loving Germans to have a word for the act of drinking in the morning. This seminar will focus on the styles of beer commonly consumed during this time of day along with historical background. Prost!


Tasting Beer

Craft beer doesn’t have to be fussy, but a few pro tips can help enhance the tasting experience. This seminar aims to get craft beer novices ready to taste a wide variety of beers from across the state and beyond at our Pint-N-Bite Tasting later in the evening.



Session 2


We Want the Funk: An Ode to Sour Beer

We’re gonna tear the roof off the sucker and explore the world of sour beers. These intentionally tart and acidic beers are finding more and more fans everywhere. We will take a look at the major sour beer styles of the world and the production methods that make them so unique.


The First Five Bucks Are the Hardest: The Trials and Tribulations of Opening a Brewery

Brewers get together on a dais to have a frank discussion on what it takes to open the doors of a new brewery (spoiler alert: it ain’t easy). Beers from each brewery to be served, because, frankly, we’re all probably gonna need it.


Cooking with Beer

 “I cook with beer. Sometimes I even add it to the food,” W.C. Fields said (sorta). Don't confine your favorite beer to your pint glass. Many dishes, including stews, braises, and even sweets, can be flavored with beer. This seminar will give you some tips on how to do it.


Session 3


Style Focus: Craft Lager

Craft lager is no longer an oxymoron. Once anathema to the craft beer movement, lagers are now being produced by independent craft breweries across the country. This seminar will take a look at the history, method of production, and myriad styles of lager in the U.S.


The Art of Food & Beer Pairing: Spicy Food Edition

Stand back, wine. When it comes to pairing beverages with spicy cuisine, this is a job for beer! Whether you want to tame the heat or kick it up a notch, beer has got you covered and this seminar will show you exactly how it’s done (heartburn medicine not provided).


Yeast Health and Vitality

A common adage among brewers is that brewers make wort and yeast makes beer. Therefore, it stands to reason that yeast deserves close scrutiny when making beer to ensure that it is healthy enough to do the job right. This seminar will explore the current research on this topic with discussion moderated by Dr. Tyrell Conway, Regents Professor and head of the Department of Microbiology and Molecular Genetics at OSU. 

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