Fermenta to Host Workshop on Using Local Grains in Craft Beverages

Grizzly Peak head brewer Duncan Williams will speak on using Michigan-grown grains.

The rapid growth of Michigan's hop industry has received a lot of attention, but what about our great state's grain growers? The planting and processing of barley has also expanded hand-in-hand with the continued emergence of craft brewing and distilling, and now those in the beverage business can learn more about how and why to incorporate Michigan-grown grains into their products.

Fermenta, a collective of Michigan women, in conjunction with Michigan State University and agriculture consultancy New Growth Associates, is hosting "Local Grains for Craft Beverage Production: A Malt Workshop" February 28 at the Ypsilanti Market Place.  The event includes a roundtable of industry professionals, including Grizzly Peak head brewer Duncan Williams; a presentation on MSU's barley research initiatives; a malt sensory and flavor profile seminar with a tasting; and a networking happy hour.

Tickets are $15 for Fermenta members and $25 for non-members. The workshop is a precursory event to the annual Great Lakes Hop & Barley Conference, which will take place in Detroit March 2-3. For more information, including a detailed agenda, and to buy tickets, go here.

Arbor Microbrewery to Host Beer Off-Flavor Class

Certified Cicerone Annette May. 

What does it mean when a beer is "skunky" or "oxidized"? What makes a beer taste like butterscotch, green apples, or creamed corn? What's the difference between an ester and a phenol?

If you want to know all of this stuff and more, then you'll want to check out Fermenta's upcoming Beer Off-Flavor class, taking place Sunday, November 6, at the Arbor Brewing Microbrewery in Ypsilanti. Using the Siebel Institute's Sensory Training Kit, Certified Cicerone and beer educator par excellence Annette May will take you through the eight most common off-flavors in beer, including their causes and how to recognize them.

This class is essential for homebrewers, folks studying for the BJCP exam, those pursuing Cicerone certification of any level, or any beer enthusiast looking to deepen his or her knowledge of the world's best beverage. Tickets are $30 for Fermenta members or $35 for non-members. For more information and to purchase, go here.