Brewers Conference

The Latin American Brewers Conference serves as a meeting point for all members of the beer culture world. Here, the main judges and exponents will share their knowledge and experience.

For the 2017 conference there will be daily topics that cross with other activities, lectures, tastings and workshops for all those who wish to gain knowledge and/or experience new flavors during the conference.

The conference will have 3 main topics:

Innovation and New Techniques in Brewing
Styles and Recipe Formulation
Successful Startup Craft Breweries

Where?

Auditorio UDLA Campus Providencia.

Manuel Montt 948, Providencia, Santiago.

When?

October 18-20, 2017

Brewers Conference Program:

Day 1 (18/10): New techniques and innovation in brewing

10:00 – 11:00  Gordon Strong

“Judging Unfamiliar Styles”

How do you critically evaluate a beer when you are unfamiliar with its style?  What if you can’t get commercial examples, or if commercial examples don’t exist (for historical styles)?  What if commercial examples are old or mishandled?  Learn techniques for training your palate, how to critically assess a specific beer, and how to apply style information during the judging process.

This talk will demonstrate specific sensory techniques, discuss the structured evaluation method, describe how to read and interpret style guidelines, investigate freshness and oxidation indicators, and suggest training and self-study methods.

Gordon Strong

11:30 – 12:30 Blaze Ruud

“DryHopping Process and Products”

In this Talk Ruud will cover Overview of Dryhopping, what is and how it is significant in US Craft, also he will define Dryhopping and Discuss Beer styles that utilize this process/method, When to dryhop during and post fermentation considerations, Dryhop Temperature considerations, Dryhop dosing, and how it relates to hot side additions, Choosing variety, Choosing product to dryhop with, and Methods and Equipment. Finally he will discuss about Dryhop Challenges, Yield challenges, Reducing vegetal material where you can, Equipment can help, Centrifuging finished beer, New Varieties- Alpha/Oil focused, Experimental Hop Programs focused on favorable aroma varieties.

Blaze Ruud

13:00 – 14:00 Averie Swanson

“Developing a Mixed Culture Barrel-Aging Program”

This seminar focuses on developing a barrel-aging program for beers fermented and soured with mixed-cultures of yeasts and bacteria. Discussion will cover a brief overview of the barrel-aging program at Jester King Brewery in Austin, TX. Topics will include planning and maintaining a barrel program, techniques and processes related to preparing and maintaining barrels, transfer/racking of beer to and from oak, and blending of barrels in preparation for re-fermentation or packaging.

Averie Swanson

15:30 – 16:30 Marcelo Cerdan

“La fermentación y una visión tridimensional sobre la misma. ¿Cómo impacta nuestras cervezas?”

“La fermentación es para muchos la etapa más compleja del proceso de elaboración de cerveza y probablemente la más desconocida. Las levaduras fermentan los azúcares y producen etanol y CO2, los productos mayoritarios. No obstante, como consecuencia del metabolismo se generan también compuestos volátiles y un perfil de azúcares residuales, que en conjunto definen gran parte del carácter sensorial de una cerveza. La complejidad radica en que la fermentación depende de innumerables factores. Estos podrían agruparse dentro de un espacio tridimensional definido por las características intrínsecas de cada cepa, efecto de variables físico-químicas sobre estas y la interacción de las levaduras con otras materias primas.
Durante esta presentación abordaremos esta particular visión de la fermentación y revisaremos el estado de conocimiento actual, incluyendo ejemplos. Luego finalizaremos con una discusión sobre el camino que está tomando la industria en lo que respecta a levaduras y qué podemos esperar para el futuro.”

Marcelo Cerdan

Day 2 (19/10): Styles and recipe formulation

10:00 – 11:00 John Roberts

“Hybrid Beer Styles”

What makes a hybrid beer? Generally hybrids are beer s that use ingredients or techniques that are traditionally used in the making of an ale or lager in a non-traditional way. Probably the most obvious examples are; California Common originating in the San Francisco, California area in the mid-1800’s by German immigrants, Kölsch the traditional pale beer of Cologne (Köln), Germany and Alt-the complex brown ale from Dusseldorf, Germany. We’ll be discussing the history, recipe formulation and brewing techniques of these hybrid beer styles as well as American Wheat and Rye beers and a newer hybrid style that is coming into its own with US Craft Brewers, India Pale Lager.

John Roberts

11:30 – 12:30 Kristen England

“Stout”

Stout, one of the broadest and deepest beer styles in the world. Also one of the most poorly understood. We’ll have a bit of a chat about all things stout… A bit-O-history of the style. How she differs from porters, the rightfully ignored boring little sister. We’ll give an absolutely in-depth view of the multiple components of the different sub-styles. Most importantly, we’ll focus on the delicious, succulent meat that everyone cares about. Recipe formulation. I could have named this talk, “How to make your own wonderful stouts” but that would have been boring. Frankly, you want to make fantastic, award winning stouts that fit your breweries needs, you’ll want to be here. Stout, stout, let it all out, these are the things I can’t do without.

Kristen England

13:00 – 14:00 Stan Hieronymus

“Brewing like a Monk”

Could you brew like a monk? Should you? Would you? Several years ago, Brother Pierre at Rochefort said, “Every brewer with some experience is able to copy our beer perfectly . . . Anyone wanting our yeast can remove it from the bottom and culture it . . . Even the malt and hops we use are no secret. Anyone who is determined (to) can do so easily.” It’s not quite that simple, but a simple approach is the secret to brewing Trappist-inspired beers. We can build one of those beers by identifying 1) our target, 2) the ingredients, and 3) the process, all of them influenced by the Trappist tradition. Of course, as another Belgian-born brewer, Peter Bouckaert at New Belgium, points out there is a not-so secret as well. “Brewing is a compromise,” he has said. “You have to take into account so many factors. It’s an interaction. You need to see any beer you create as a holistic thing.”

Stan Hieronymus

15:30 – 16:30 Ron Pattinson

“German Sour Beer Styles”

“My talk discusses German Sour Beer Styles over the past couple of hundred years. The first section looks at the sour styles currently brewed in Germany: Berliner Weisse, Gose and Lichtenheiner. I look at Berliner Weisse in particular detail, describing how it has changed over the last 200 years, and how its popularity waned in the late 20th century. The second section covers historic sour styles which are no longer brewed: Deutsches Porter, Broyhan, Cottbusse, Adambier, Malzwein and Lebuser Bier. I especially highlight beers from the Berlin area: Bernauer Bier, Ruppiner Bier, Crossener Bier, Carthäuser Bier, Brandenburgisch Bier and Berliner Braunbier”

Ron Pattinson

Day 3 (20/10): Successful Brewing Experiences.

10:00 – 11:00 Oliver Jakob

“Important aspects in choosing a Brewhouse”

With the Brewhouse being the backbone of a brewery, a comprehensive understanding of the most important aspects in choosing new equipment is key to satisfaction from the very beginning. This lecture covers the five core aspects to look into when shopping for a new brewhouse: flexibility, versatility, efficiency, sustainability and cost effectiveness. The craft brewing business shows a dynamic growth, thus the brewhouse concept needs to be very flexible in regards to extending throughout and capacity whenever needed. Versatility in beer styles is an essential aspect in our business, so the equipment has to support a wide range of possible recipes and special applications. Selected technologies will ensure an optimum of efficiency, to get the maximum out of valuable raw materials as well as the operator´s time. A sustainable production will not only benefit your customer´s environment but also your production costs. Last not least, smart ideas when planning and choosing your new brewhouse will keep the initial investment low and optimize your operating costs on the long run but keep you ready for future growth.

Oliver Jakob

11:30 – 12:30 Jeffrey Stuffings

“Finding Success as a Small, Independent Brewer”

In this seminar, Jester King founder Jeffrey Stuffings will discuss some of the important factors that he believes can lead to success for a small, independent brewery. Specifically, he will address: How to differentiate your brewery and create relevance amongst an increasing large crowd of brewers, How to find a voice, stand for something, and tell an engaging story, How to find or fine tune a business model that works, How to create a work culture of openness and positivity, How to create a team of great people and contribute toward their development, How to deal with difficult laws and regulations, And how to maintain a fiercely independent spirit.

Jeffrey Stuffings

13:00 – 14:00 Lew Bryson

“Overview of the Brewing Industry in Chile and South America”

The beer market in Chile is changing, like that in much of South America and the rest of the world. An examination of how the beer industry started here, and why it is changing now makes for an interesting comparison to other markets, notably the United States and Europe. While the United States has led the craft beer movement, it’s important to remember that the original reason that drove people to open small breweries was a desire for more choices of beers to drink, more variety. Is the future of Chile’s craft beer industry in making fresh versions of the beers American craft brewers make, but for the local market? Or will Chile’s brewers move in different directions, find their own way, and create their own excellent beers? That’s the important question, and one that will determine whether Chile’s craft beers will find an export market like Chile’s wines. The future beckons; how will you answer?

Lew Bryson

15:30 – 16:30 Carlo Lapolli

“Abracerva”

Mercado de Cerveza Brasileño Historia, evolución, desafíos y oportunidades para emprender en el mercado de cerveza artesanal. ¿Cómo crecemos más? ¿Cómo mejorar el ambiente de negocios en Brasil? Emprendimiento como factor clave para el crecimiento consistente del mercado de cervezas artesanales de Brasil. Experiencia de la fundación de ABRACERVA y de su planeamiento estratégico. Perspectivas futuras para el mercado brasileño y de Abracerva.

Carlo Lapolli

Talleres en Estilos de Cervezas

Los talleres especializados del Instituto Cervezas de América te introducen en el fascinante mundo de la cerveza a través de un recorrido por las escuelas que dieron origen a los estilos que conocemos hoy.
Consisten en sesiones de una hora y media, en donde se realiza un recorrido por la historia, cultura y estilos más representativos de las escuelas Alemana, Belga, Inglesa y Estadounidense.
El conocimiento de estas escuelas y su historia te ayuda a entender la diversidad de estilos y orígenes de la cerveza.

Taller en estilos belga

28 de septiembre de 19:30 a 21:00 hrs, UDLA

Hablar de cervezas belgas es hablar de siglos de tradición cervecera. Las primeras datan del siglo VII, elaboradas por monjes en las abadías y monasterios. Esta bebida evolucionó lentamente durante siglos, dando nacimiento a la primera cerveza Trapista en 1836, hecha exclusivamente por y para monjes.

La escuela belga se caracteriza por su alto graduaje alcohólico y por tener una gran variedad de estilos, los que hoy bordean los 500. Destacan las Blonde Ales, Amber Ales, Witbier, Saison, Flemish Red, Oud Bruin, Lambic, y Christmas Ales.

Taller en estilos ingleses

30 de septiembre de 19:30 a 21:00 hrs, UDLA

Esta bebida se popularizó en el Reino Unido durante la Edad Media. Se dice que fue San Patricio quien comenzó a elaborarla por primera vez, en Glasgow, Escocia.

Con el tiempo la cerveza comenzó a ser la bebida preferida en bares, tabernas y en todas las clases sociales, llegando incluso a ser considerada como más segura de beber que el agua.

Hacia el año 1710, la cerveza popular en Londres era la Porter, estilo que luego evolucionó a una versión más “robusta” llamada Stout. También destacan: Pale ale, India Pale ale, Brown Ale y Barley wines.

Taller en estilos estadounidenses

01 de octubre de 17:30 a 19:00 hrs, UDLA

La escuela estadounidense renace con el movimiento “craft” o artesanal que tiene su punto de partida en 1979, con la legalización de la producción de cerveza casera.

Este es el comienzo de la Revolución Cervecera, que ya en el 1995, contaba con 500 cervecerías artesanales, y que hoy alcanza las 3.464, con una participación de mercado del 11% en USA.

Sabores nuevos y extremos, estilos que evolucionan rápidamente y una ardua competencia, caracterizan esta escuela. Destacan: American Lager, American Pale Ale, American I.P.A, Imperial I.P.A, Black I.P.A, y Sours Ales.

Taller en estilos alemanes

29 de septiembre de 19:30 a 21:00 hrs

En 1516 se dicta la Ley de Pureza o Reinheitsgebot en Baviera, la que obligaba a elaborar cerveza sólo con 4 ingredientes: Agua, Cebada Malteada, Lúpulo y Levadura.

Este hito llevó a los maestros cerveceros a desarrollar nuevas técnicas de proceso para destacar la nobleza de sus ingredientes, logrando cervezas de sabores limpios y frescos.

Diferentes regiones poseen estilos tan variados como las: Pils, Alt, Kolsch, WeissBeier, Helles, Dunkel, Bock, y Rauchbier.

Tours Cerveceros 2017

Sábado 21 de octubre 11:00 – 17:00

Tour Cervecería Tubinger & Lunch+Beers

“Cervecería Tubinger, Principal”

Tour a Cervecería Tubinger en Pirque, Incluye traslado Santiago Pirque y regreso, Tour por las instalaciones, almuerzo, música, ambiente único y por supuesto todas nuestras cervezas en Barril para disfrutar.

Importante: Buses saldran desde las 11 hrs desde Hernando de Aguirre 128, Providencia (Metro Tobalaba) y regreso desde las 17 hrs a Santiago. Los cupos deben ser confirmados para los horarios de salida con al menos 48 hrs de anticipación.
Para más información escribir a guillermo@cerveceriaprincipal.cl

Valor:$25.000 por persona.

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