Workshop Schedule

Please see examples of past and upcoming workshops here below. For registration details or questions, please feel free to email us via our "Contact" tab.

Cider Production Workshop

June 25th, Appalachian State University
Fermentation Sciences Pilot Plant

Join us for a day-long Cider Production Workshop, part of our Craft Beverage Regional Exchange Group supported by the North Carolina Biotechnology Center.

The day will be split to accommodate both aspiring / beginning cider producers and those interested in more advanced varietal and commercial issues.

Register here: http://ciderregjune2015.eventbrite.com

Cost for the full day is $10 and includes lunch; if you are joining us just for the afternoon session registration is still required, but free.


From 9:30am – 12pm we will cover the basics of fruit processing, juice processing, fermentation, aging, and packaging.  There will be hands-on demonstrations of equipment and instrumentation useful in fruit and apple cider production.

The second half of the workshop (12:30pm – 4pm) will include a discussion of apple growing, sourcing apples, and review some of the data we have collected in collaborative project with Mr. Doug Hundley (Avery County, NC Cooperative Extension), funded by the NC Department of Agriculture.  We have collected data from over 100 varieties of apples grown across North Carolina; many show very good promise as specialty cider apples.

This section will also include discussions on transitioning from the test-batch to large-scale, commercial production, challenges in managing commercial cider production, trends in cider production, and some ideas on the future of cider markets in the U.S.  There will be a tasting session of several single-variety cider trials from 2014, a variety of commercial cider styles, and an overview of common faults in hard apple cider.

Appalachian State University 2015 Brewing Short Course (5-day)

First Session: July 6th – July 10th
Second Session: July 13th – July 17th
Fermentation Sciences Pilot Plant, Appalachian State University

The Appalachian State University Fermentation Sciences program will offer a 5-day brewing short course in July 2014 intended for those working within the brewing industry and the advanced home brewer. The course will focus on proficiency and understanding of fundamental brewing principles and technologies, and include standard brewing operations, course material relevant to testing modules offered by the Institute of Brewing and Distilling (IBD), and hands-on brewing activities focused on recipe development and process control and monitoring. 

Cost: $1,620 early registration, $1,800 full-cost registration; includes lunch each day.

See http://wine.appstate.edu/workshops/brewing-short-course for more information.


Appalachian State University 2014 Brewing Short Course (5-day)

July 7th - 11th, Appalachian State University
Fermentation Sciences Pilot Plant

The Appalachian State University Fermentation Sciences program will offer a 5-day brewing short course in July 2014 intended for those working within the brewing industry and the advanced home brewer. The course will focus on proficiency and understanding of fundamental brewing principles and technologies, and include standard brewing operations, course material relevant to testing modules offered by the Institute of Brewing and Distilling (IBD), and hands-on brewing activities focused on recipe development and process control and monitoring. 

Cost: $1,620 early registration, $1,800 full-cost registration; includes lunch each day.

See http://wine.appstate.edu/workshops/brewing-short-course for more information.

 

Working with Non-Saccharomyces Yeast and Bacteria in the Beverage Industry

Thursday July 10th, Appalachian State University
Fermentation Sciences Pilot Plant
Broyhill Center at 775 Bodenheimer Dr., Boone NC
12:30 – 5:00pm

Register here: http://craftbevnc10july2014.eventbrite.com

This workshop will focus on the use of non-Saccharomyces yeast and bacteria in the production of fermented beverages.  We will discuss ‘wild’ fermentations as well as the intentional inoculation of commercially available organisms intended to approximate ‘wild’ ferments under a more controlled and replicated manner.  The basics of cleaning and sanitation considerations that accompany these techniques will be covered as well as discussions on the use of cooperage for fermentation and aging.  We will have small-scale fermentations of several different organisms included in a sensory analysis session to demonstrate their activities.  Attendees are welcome to bring samples of their own products they think may contribute to the session.

This workshop is part of the Craft Beverage NC Regional Exchange Group meeting series facilitated by the Fermentation Sciences program at Appalachian State University and is designed for producers in brewing or other craft beverage industries. 


Previous Workshops

Cider Workshop, Saturday August 24th 2013
Hosted by the Fermentation Sciences program at Appalachian State University, Boone, NC.
9:30am - 3:00pm, Registration is $10 including lunch and a technical tasting.

With apple season around the corner and a growing interest in hard cider at home and in the market, we are presenting the following cider workshop in hopes of connecting producers, potential producers, cider-makes, and those growing apples.

Register here: http://august2013craftbevnc.eventbrite.com

Please join us for a series of discussions and activities covering the following topics:

Apples: Discussion of varieties and varietal character, ripening time, history and uses, trees in production, where to find them.

The Cellar and Processing Equipment:  Basic setup and equipment needs for a small- to medium-size cider operation.

Cider Production: Considerations for juice, juice stability, metrics of juice quality, fermentation, fining, and settling.  Cider production for brandy distillation will also be covered.

Finishing and Packaging: Finishing ciders, aging vs. fresh, still vs carbonation, bottling, canning, and kegging, storage and shelf-life.

Laboratory:  Laboratory analysis from juice to finished cider.

Business End: FDA vs TTB, State and Local issues vs. Federal issues,  financials, marketing, and emerging markets / trends.

Future of Cider:  Where is the market going, what are potential issues with market growth and expansion, how much room is in the market, and what research needs to be done.

We will have input from commercial cider producers in NC and Vermont, brandy producers, and experienced Western NC orchard managers. 

We will plan for a working lunch tied into a cider tasting and discussion of sensory aspects of fermented cider.  Feel free to bring cider or cider-based products you would like to share or discuss. 

We will walk through our fermentation pilot plant and demonstrate our small-scale apple processing equipment from grinding and pressing to fermentation and aging of batches in the range of 2-3 tons.


Super Natural Sodas, Magical Meads, and Local Liqueurs
Ivory Tower Brewery at Appalachian State University, Boone, NC
Wednesday, June 12th 9:30am - 12:30pm

Join ethnobotanist and Appalachian State University alumnus Marc Williams for a journey through the ancient art of brewing beverages.

The growth of the craft beverage industry in North Carolina has provided increased opportunities for niche beverage products such as meads and herbal-infused alcohols. Come learn about the recipe development and production process for these beverages, and how to include locally-sourced ingredients.

We will review step-by-step directions for making your own special brews, conduct a plant walk to harvest ingredients and sample various beverages while also crafting a mead.

Registration is free: http://craftbevjune2013.eventbrite.com/#

This workshop is part of the Craft Beverage NC Regional Exchange Group meeting series facilitated by the Fermentation Sciences program at Appalachian State University and is designed for producers in brewing or other craft beverage industries.  

 

Tuesday, May 28th Meeting for the Craft Beverage Regional Exchange Group
Asheville-Buncombe Technical Community College; Enka Campus.

The Fermentation Sciences program at Appalachian State University will be presenting a workshop on Laboratory Essentials for Craft Brewing, Distillation, and Beverage Businesses hosted by the BioNetwork BioBusiness Center Laboratory at Asheville-Buncombe Technical Community College.

Join us for discussions regarding the essentials of setting up and running laboratory for your business to help with quality consistency and assurance.  We will cover the basis of each analysis, when they are typically performed, how to interpret data, and what you can expect when looking for equipment and consumables.

Registration is free: http://brewlabmay2013.eventbrite.com/

Date and Time:
Tue, 05/28/2013 - 12:30pm - 5pm

 

Tuesday, April 30, 2013 Sensory Evaluation for the Brewery and Distillery

Hosted by Foothills Brewing, Winston-Salem, NC

The Fermentation Sciences program at Appalachian State University will be presenting a workshop on Sensory Evaluation for the Brewery and Distillery Tuesday, April 30, hosted by Foothills Brewing of Winston-Salem.

Topics will include the identification, detection, and sources of common faults associated with fermented grains and beer, and the logistics of setting up a sensory panel in a beverage production facility. This meeting is part of the Craft Beverage Regional Exchange Group series and is designed for producers in brewing or other craft beverage industries. Come hone your skills and reacquaint your nose with faults you strive to keep out of your products.

Registration is free: http://brewsensory2013.eventbrite.com/

Supported by the North Carolina Biotechnology Center and organized by Appalachian State University, the mission of this Regional Exchange Group (REG) is to foster collaboration among members of the growing and dynamic fermentation/craft beverage industries of North Carolina. Meetings feature speakers focused on fermentation technologies and scientific practices for use throughout the production process. There is no registration fee for this REG meeting.

This program also received support from the GoldenLEAF Foundation.

 

Tuesday, April 2nd, 2013  Wine Sensory Workshop and NC Quality Alliance Open Training Session

Hosted by Raffaldini Vineyards & Winery, Ronda, NC

This training session and workshop is presented by the North Carolina Winegrowers Association with technical support from the Fermentation Sciences program at Appalachian State University.

The session will cover sensory identification of wine faults used by the North Carolina Wine Quality Alliance. Take part to strengthen your fault detection practices in-house, and to participate in the Quality Alliance training process.

Registration is free: http://april2013ncwaqa.eventbrite.com/

Contact ncwaqa@gmail.com with questions.

This workshop is part of the 2013 NC Craft Beverage Regional Exchange Group meeting series. Supported by the North Carolina Biotechnology Center and organized by Appalachian State University, the mission of this Regional Exchange Group (REG) is to foster collaboration among members of the growing and dynamic fermentation/craft beverage industries of North Carolina. Meetings feature speakers focused on fermentation technologies and scientific practices for use throughout the production process. There are no fees for this REG meeting.

 

October 18, 2012 SCIENCE IN THE MOUNTAINS: Bioprocessing

Hosted by the Ivory Tower Brewery, Appalachian State University, Boone, NC

NCBC Logo

The focus on this year's Science in the Mountains Fall meeting is Bio-processing and Fermentation Science. Presentations and discussions will range from fermentation science and bio-processes related to food and beverages, applications in bio-fuels production, bio-manufacturing and pharmaceuticals, and basic biological and chemistry research. The objective is to bring together scientists from industry and academia along with production and laboratory professionals to discuss commonalities across these seemingly disparate fields. This Science in the Mountain conference will provide insight for prospective students and researchers into the potential for careers and business development in these areas. There will also be discussions centered on engaging students to pursue career paths in these fields and how to best prepare them for successful ventures in North Carolina.

Click here to register (there are no fees for this event).

 

 

Fall 2012 SENSORY EVALUATION FOR WINEMAKERS

This sensory training session is designed for winemakers and winery employees. Participants will learn common wine faults and their causes, and practice detecting these faults in wine. Understanding the nature of these aromas and our sensitivity such compounds is important for effective monitoring of wine quality during production and aging. We will discuss common methods for conducting bench trials and in-house screening at the winery.

 

Earlier 2012 Workshops:

January 2012 HOP PRODUCTION / USE OF ENZYMES IN BEVERAGE FERMENTATION
Morganton, NC

Craft Beverage NC Meeting January 2012

Commercial and aspiring brewers, winemakers, hop and grape growers, distillers, and anyone involved in fermented/craft beverage production are invited to the 2012 NC Craft Beverage Regional Exchange Group meeting series.

Join us January 12, 2012 at Catawba Valley Brewing Company, Morganton, NC for a combined presentation on hop production in North Carolina, and enzyme use in commercial beverage fermentation. Speakers include NC State hop specialist Dr. Jeanine Davis and David Maradyn, Staff Scientist in Brewing Solutions for enzyme professionals Novozymes.

Supported by the North Carolina Biotechnology Center and organized by Appalachian State University, the mission of this Regional Exchange Group (REG) is to foster collaboration among members of the growing and dynamic fermentation/craft beverage industries of North Carolina. Meetings feature speakers focused on fermentation technologies and scientific practices for use throughout the production process. There are no fees for this REG meeting.

Take the following link to register: http://nccraftbevjan2012.eventbrite.com or contact Franya Hutchins (hutchinsfe@appstate.edu, 828-262-8158)

There is no fee for this meeting.

Agenda January 12, 2012 at Catawba Valley Brewing Company, Morganton, NC

Hop Production Introduction and Discussion 9am-12pm:

Topics covered include: establishing a hop yard, variety selection, growing, harvesting, drying, packaging, enterprise budgets, marketing, organic options, and scaling production. Presentation will be led by Dr. Jeanine Davis of NC State University.


Enzyme Use in Craft Beverage Production 1:30-4:30pm:

1:30 - 2:00 Greeting and Introduction to the Craft Beverage REG
2:00 - 2:30 Incentivizing Craft Beverage Businesses in your Community- Alan Clark, Burke County Tourism Development Authority
2:30 - 4:30 Enzyme Use in Beverage Production- David Maradyn, Novozymes; additional speakers, open discussion of industry experiences, and question / answers.

4:30 Craft Beverage Reception, Catawba Valley Brewing Company Tasting Room (light snacks provided)

Mark your calendars January 12, 2012 for this opportunity connect with other industries/industry members, share experiences, concerns, and needs of these industries, and discuss some technical aspects of production that may benefit your business.

These meetings are intended to be casual and contribution from attendees is highly encouraged.

 

February 2012 PREVALENCE AND REDUCTION OF FAULTS IN NC WINES

Join us at the annual meeting of the North Carolina Winegrowers Association in Winston Salem, NC. Hollis Price, coordinator of the Enology Services Lab, will provide an overview of trends in grape and wine production over the past year in NC based on hundreds of samples lab from commercial producers analyzed by the since August 2010.

 

March 23, 2012 GRAPE VARIETALS AND GRAFTING


The Friday March 23, 2012 Grape Varietals and Grafting workshop presented by the Appalachian State University Enology and Viticulture program is hosted by Round Peak Vineyards of Mount Airy, NC.

Vineyard owners and managers considering replanting or expanding your vineyard, join us for a discussion of plant material selection and grape varietal performance on the East Coast.

Rick Dunst of AA Vineyards will lead us through the decision-making process of selecting appropriate rootstocks and scions for your vineyard. A tasting is tentatively planned featuring varietal wines.

We will hear an update from Dr. Sara Spayd of NC State, project co-director on the ongoing multi-state East Coast varietal trials funded by the U.S. Department of Agriculture’s National Institute of Food and Agriculture (NIFA).

Additionally, Gabriele Rausse of Gabriele Rausse Winery, Charlottesville, VA, will provide a discussion and demonstration on grafting grapevines (table grafting).

The workshop will run from 9:30am to 2pm, hosted by Round Peak Vineyards of Mount Airy, NC. There is no fee for this workshop but plan to bring $15 for lunch (pay on site by check or cash).

 

April 2012 FERMENTATION AND YEAST MANAGEMENT
Highland Brewery, Asheville

Commercial and aspiring brewers, winemakers, hop and grape growers, distillers, and anyone involved in fermented/craft beverage production are invited to the 2012 NC Craft Beverage Regional Exchange Group meeting series.

Join us April 19, 2012 at Highland Brewing Company in Asheville, NC for a combined meeting for hop growers and discussion of yeast care for consistent fermentations.

This will include a blind tasting of beers brewed with local, NC-grown hops to compare against beers brewed with the same varieties of hops grown in the Pacific Northwest. Your participation and input is highly valued at this meeting!

This meeting will be focused on managing fermentations, from a very applied and practical standpoint. Discussions will include basic yeast and microbial activities, propagation considerations, nutritional demands, fermentation kinetics, and quality aspects associated with such processes (e.g. sensory implications, attenuating ethanol output, minimizing time input). Everyone likes a clean and trouble free ferment!

Supported by the North Carolina Biotechnology Center and organized by Appalachian State University, the mission of this Regional Exchange Group (REG) is to foster collaboration among members of the growing and dynamic fermentation/craft beverage industries of North Carolina. Meetings feature speakers focused on fermentation technologies and scientific practices for use throughout the production process.

The meeting and presentations will run Thursday, April 19th from 12:30 to 5pm at Highland Brewing Company. There are no fees for this REG meeting.

Speakers and Topics for April 19, 2012

Tentative schedule:

Hop growing resources and open discussion 12:30-2pm

Dr Jeanine Davis is co-leader of the North Carolina Hops Project through NC State University, led the NC Specialty Crops Program for eight years, and is closely involved with the hops effort in the mountains. She will lead a discussion on hops in NC as a continuation of our previous meeting. We encourage all hop growers, current or future, to get in on this discussion and make sure that the needs, concerns, and values of the hop-growing community are brought to the table. Stick around and compare several single-hop beers sourced from NC versus the PNW.

Managing Fermentations 2-5:00pm (Blind tasting and discussion at end of this session)

REG Meeting picDr. Eric Allain, a biochemist at Appalachian State University, brewing instructor and brewing enthusiast, will discuss the basic mechanisms behind bacteria and yeast activity with a focus on applications and tangents for grain-based ferments.

Michael Jones, a Fermentation Specialist for Scott Laboratories, has spent decades in the wine business, and is an engaging, practical, and informative presenter. He will lead a discussion on caring for your microbes to ensure successful fermentations and common causes and recommendations for stuck or troublesome ferments.

Dr Seth Cohen, director of ASU Enology / Fermentation Science, will moderate the event and contribute to discussions on managing fermentations.

  

June 11, 2012 Craft Beverage NC Meeting
Ivory Tower Brewery at Appalachian State University, Boone, NC 12:30 - 4:00 pm
(Broyhill Convention Center)

Join us for this third 2012 meeting of the NC Craft Beverage Regional Exchange Group, hosted by the Ivory Tower Brewery educational facility at Appalachian State University. Discussions will focus on quality control to ensure the production of a consistent, clean, and stable product. Speakers will cover sanitation issues for both winemaking and brewing facilities including activity of sanitation equipment, processes, and chemicals, as well as ecological and economical considerations.

Dr. Sean O'Connell, professor of biology at Western Carolina University and a Brewing Science Enthusiast, will speak to the relevant microbiology. Veteran winemaker Marek Wojciechowski of Chatham Hill Winery will discuss maintaining wine quality through sanitation protocols. Other topics to be covered include sanitation chemical options and equipment, as well as product quality control options.

A tasting reception featuring beers produced at the Ivory Tower Brewery (ASU brewhouse) will follow the workshop.

The meeting and presentations will run Monday, June 11th from 12:30 to 4:00 pm at the Ivory Tower Brewery. There are no fees for this REG meeting.

 

Sunday, July 15 - Monday, July 16, 2012 Boone, NC

BUILDING FERMENTED FOODS BUSINESSES featuring SANDOR KATZ

KrautOrganized by the Appalachian State University Fermentation Science program in collaboration with Blue Ridge Women in Agriculture and Maverick Farms.

Farmers interested in pursuing a value-added product for their stand or wholesale accounts, and folks interested in starting a small food-based business are invited to a two-day workshop on fermented/acidified foods and beverages.

We will cover production, logistics, and financial issues of scaling-up home fermented or acidified foods and beverages to small commercial scale.

Producers from across Western North Carolina will present the “how-to’s” of various food and beverage ferments, including vegetables, cheese, tempeh, brewing, fermented soda, and mead.

Sandor KatzSunday night will feature a panel discussion on navigating food production and sales regulations.

Monday evening, Sandor Katz, nationally recognized fermentation revivalist and author of Wild Fermentation, The Revolution Will Not Be Microwaved, and The Art of Fermentation (2012), will share his observations on fermented foods businesses and economic revival.

Registration cost for the workshop is $25 for a day or $40 for both days. For more information and to sign up, see the registration website: http://ferment2012.eventbrite.com or contact Franya Hutchins (hutchinsfe@appstate.edu, 828-262-8158, wine.appstate.edu).

 

July 2012 Expanded Pre-Harvest Lab Essentials Workshop this Summer!

The Enology Services Lab is pleased to offer small-group sessions of its Pre-Harvest and Wine Stability Analysis workshop. The hands-on workshop will focus on harvest analysis including BRIX, TA, pH, malic and nitrogen, as well as wine stability parameters including SO2 and VA. Lab setup, instrumentation and methodology including calibration and maintenance of instruments will be covered. There will be some demonstration of “kit” analysis compared to bench analysis, and we welcome anyone to bring along any portable instrumentation and kits that you have. 

 

August 6th, 2012 FILTRATION AND OXYGEN MANAGEMENT

Hosted by Surry Community College, Dobson, NC

Registration is now open for the August 6, 2012 Filtration and Oxygen Management workshop as part of the 2012 Craft Beverage Series. We will be hosted by the Surry Community College wine production facility at the Shelton-Badgett North Carolina Center for Viticulture & Enology in Dobson, NC.

Register here: http://aug2012filtration.eventbrite.com/

Speakers include Megan Hereford, Filtration Specialist for Scott Labs, and Wes Ward of Nomacorc, who will talk about oxygen management in wines and considerations for choosing closures. See demonstrations of various filtration options, testing filter functionality and efficacy, and techniques to avoid unintended oxygen exposure during processing, bottling, and aging. All of these issues are central to ensuring wines are bottled in stable condition and age appropriately to match your intended presentation to the consumer. Premature oxidation and aerobic microbiological spoilage of wines are some of the most common mishaps in industry and can be avoided with proper understanding and action.
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*This project received support from the Golden LEAF Foundation *

Program Sponsors:

SBA.gov          GoldenLEAF logo

NC Biotech logoNC Rural Center logo