Craft Beverage Presentations and Educational Material

Thanks to support from the North Carolina Biotechnology Center and GoldenLEAF Foundation,  Appalachian State University is presenting its third year of a series of science-based, production-relevant workshops for craft beverage producers in the region.

Click here for the current workshop schedule.

See below for materials from previous presentations:

CLICK TO NAVIGATE TOPICS:

Beer and Hop Production
Beverage Business Planning                                                                                                           Fermentation Microbiology
Food Businesses
Sanitation
Sensory Resources
Wine, Grape, and Cider Production

 

Beer and Hop Production

The Craft Beverage Laboratory, Richard Gualandi, Laboratory Coordinator, NC BioNetwork BioBusiness Center Laboratory. Presented at the May 28, 2013 Laboratory Essentials for Craft Brewing, Distillation, and Beverage Businesses workshop.

Simple and Cheap Yeast Related Analytical Methods and Techniques, Dr. Eric Allain, Appalachian State University. Presented at the May 28, 2013 Laboratory Essentials for Craft Brewing, Distillation, and Beverage Businesses workshop.

Analyses for Starches, Sugars, Gases, and Nitrogen, Dr. Brett Taubman, Appalachian State University. Presented at the May 28, 2013 Laboratory Essentials for Craft Brewing, Distillation, and Beverage Businesses workshop.

Highlights from the 2013 ASBC Meeting, provided by Dr. Rusty Bryant, May 2013.

Growing Hops in NC, Dr. Jeanine Davis, NC State Department of Horticultural Science. Presented at the April 19, 2012 Craft Beverage NC Regional Exchange Group meeting held at Highland Brewing Company, Asheville, NC.

 

Beverage Business Planning

The following materials were originally presented at the May 2011 Wine Business Workshop hosted by Appalachian State University:

NC Wine & Grape Council Update, Justin Furr, Director of Wine Marketing, NC Department of Commerce

Overview of Business Financing Resources, Briles Johnson, Manager of Business Link North Carolina, NC Department of Commerce

Timeline and Strategies for Investment in a Winery, Dr. Gerald White, Professor Emeritus, Cornell University Department of Agricultural Finance and Management

Marketing Plan, Dr. Gerald White, Professor Emeritus, Cornell University Department of Agricultural Finance and Management

Smart Marketing Article, Dr. Gerald White, Professor Emeritus, Cornell University Department of Agricultural Finance and Management

Dr. White also provided us with the following resource: Cost of Establishment and Production of Vinifera Grapes in the Finger Lakes Region of New York-2010 released in July 2011.

 

Fermentation Microbiology

Use of Wild Yeast and Bacterian in Wine Fermentation, presented by Dr. Stephan Sommer, Fermentation Sciences, Appalachian State University to the July 10th, 2014 Non-Saccharomyces Fermentation workshop.

Beer "Spoilage" Organisms, presented by Dr. Brett Taubman, Fermentation Sciences, Appalachian State University to the July 10th, 2014 Non-Saccharomyces Fermentation workshop.

Equipment Considerations for Use of Non-Saccharomyces Organisms, presented by Dr. Seth Cohen, Fermentation Sciences, Appalachian State University to the July 10th, 2014 Non-Saccharomyces Fermentation workshop.

Yeast Metabolism, Dr. Eric Allain, Appalachian State University Deparment of Chemistry. Presented at the April 19, 2012 Craft Beverage NC Regional Exchange Group meeting held at Highland Brewing Company, Asheville, NC.


Food Businesses

Fermented and Dried Meat Products, presented by Melanie Pollard, Food Compliance Officer for the NC Department of Agriculture Meat & Poultry Inspection Division during the July 15 - 16th, 2012, Fermented Food Businesses workshop.

NC Department of Agriculture and Consumer Services, an overview of the department for food producers presented by Harold McDowell, Food Regulatory Specialist II, during the July 15 - 16th, 2012, Fermented Food Businesses workshop.

 

Sanitation

Donald Dicey of Johnson Diversey Food & Beverage Sanitation Professionals has provided us with the following information and presentations on brewery and winery sanitation, following the June 11, 2012 Sanitation and Quality Control Craft Beverage NC Meeting at the Ivory Tower Brewery, Boone, NC:

Detergents and Sanitizers Part A

Detergents and Sanitizers Part B

Troblueshooting Micro Problems in CIP

Hygiene for the Wine Industry

Passivation of Stainless Steel

 

Sensory Resources

Introduction to Sensory Evaluation, Dr. Seth Cohen, Director of Fermentation Sciences at Appalachian State University. Presented at the April 30, 2013 Sensory Evaluation for the Brewery and Distillery workshop hosted by Foothills Brewing, Winston-Salem, NC.

Common Brewing Faults, Dr. Brett Taubman, Faculty in Fermentation Sciences at Appalachian State University. Presented at the April 30, 2013 Sensory Evaluation for the Brewery and Distillery workshop hosted by Foothills Brewing, Winston-Salem, NC.

Sensory Notes for Common Wine Faults: the wine fault chart, a quick reference put together by the Appalachian State University Enology and Viticulture Program. Updated April 3, 2013

The following sensory presentations were given at the April 2011 Sensory Workshop for Winemakers workshop presented by Appalachian State University and hosted by Surry Community College.

Volatile Acidity, Molly Kelly, former Enologist for Surry Community College's Viticulture and Enology program

Sulfur and Reduction, Dr. Seth Cohen, Director of Fermentation Science at Appalachian State University

Microbial Faults, Dr. Trevor Phister, formerly Enology Specialist for North Carolina State University and the NC Extension Service

Sensory Evaluation for Commercial Wineries, Todd Steiner, Ohio State University Enology Specialist 

 

Wine, Grape, and Cider Production

Cider Production Overview, Dr. Seth Cohen, presented at the June 25, 2015 Cider Production workshop hosted by Fermentation Sciences at Appalachian State University. 

Analytical Monitoring Considerations, Dr. Seth Cohen, presented at the August 24, 2013 Cider Production workshop hosted by Fermentation Sciences at Appalachian State University. 

Wine Filtration, presented by Megan Hereford of Scott Labs at the August 6, 2012 Filtration and Oxygen Management workshop hosted by Surry Community College.

Scott Labs Filtration Resources:

Nomacorc Oxygen Monitoring Options presented by Wes Ward of Nomacorc at the August 6, 2012 Filtration and Oxygen Management workshop hosted by Surry Community College.

Managing Wine Mouthfeel and Texture, Dr. Seth Cohen, Director of Fermentation Science; presented at the 2012 Annual Meeting of the North Carolina Winegrowers Association, Winston-Salem, NC.

Managing Wine Aroma, Dr. Seth Cohen, Director of Fermentation Science; presented at the 2012 Annual Meeting of the North Carolina Winegrowers Association, Winston-Salem, NC.

NC 2011 Wine and Grape Analysis Data, Hollis Price, Enology Services Lab Coordinator; presented at the 2012 Annual Meeting of the North Carolina Winegrowers Association, Winston-Salem, NC.

Enzyme Use in Beverage Production, David Maradyn of Novozymes; presented at the NC Craft Beverage Regional Exchange Group January 2012 meeting, Catawba Valley Brewing Company, Morganton, NC.

Hybrid and Native Grape Varieties for North Carolina, Rick Dunst, Double A Vineyards. Given at the Grape Varietals and Grafting Workshop presented by Appalachian State University and hosted by Round Peak Vineyards, Mount Airy, NC, on March 23, 2012.

 

 

 

 This project received support from the Golden LEAF Foundation

Program Sponsors:

 GoldenLEAF logo

NC Biotech logo