The Philadelphia Grain & Malt Symposium is coming up on Friday, March 2, and Saturday, March 3! This event, dedicated to the important crops that make beer all that it is, is presented by USciences Brewing Science Program, Deer Creek Malthouse, Kitchen Table Consultants and Philly Loves Beer. The event’s major sponsors are PA Preferred, Dish LLC, Eight Oaks Craft Distillers, Philadelphia Society for Promoting Agriculture, McNees Wallace & Nurick, LLC and Brewers of PA.
The two-day event begins with a Friday night Networking Social from 6–8 p.m. on Friday, March 2, at New Liberty Distillery. The Networking Social offers a way to casually connect with farmers, brewers, distillers, bakers, restaurateurs and consumers who are interested in the grain and malt industries.
The main event takes place on Saturday, March 3, from 8 a.m.–6 p.m. at the University of the Sciences in Philadelphia. The day’s events will be multi-faceted, ranging from an intriguing keynote speaker, to mini-lectures, to Q&A sessions and more. The symposium provides opportunities for those already in the industry to expand their knowledge in areas which may be new to them, and in areas that are continually evolving. If you’re new to the industry, you can gain lots of info and knowledge about the inner workings of the grain and malt industry, which plays a big role in many industries, including food, beverage and beyond.
Here’s what you can expect at the Symposium on March 3:
- 8–8:45 a.m.: Registration (Coffee and local pastries provided)
- 9–10 a.m.: Supply Chain Keynote: “Malting Barley: Isn’t it Just Another Cereal Grain?” by Joe Hertrich, Retired Group Director for Brewing Raw Materials at Anheuser-Busch, Inc.
- 10 a.m.–noon: Break-Out Sessions
Breakout Room 1
Malting 101 – Mary Jane Maurice, Director of Technical Services, Malteurop
Farming for Malting 101 – Alyssa Collins Ph.D., Director, Southeast Agricultural Research & Extension Center, PSU
Breakout Room 2
Brewing 101 – Amaey Mundkur, Brewing Scientist and Sensory Specialist – World Beer Cup & GABF Judge
Distilling 101 – Chad Butters, Co-founder and CEO, Eight Oaks Distillery
Breakout Room 3
Milling 101 – Mark Fisher, Owner, Castle Valley Mill
Baking 101 – Alex Bois, Owner & Head Baker, Lost Bread Co.
- Noon–1 p.m.: Local lunch
- 1–2 p.m.: Quality and Safety Considerations for the Grain & Malt Value Chain with Tatiana Lorca Ph.D., Food Safety & Quality Program Leader, ECOLAB
- 2–2:15 p.m.: Coffee Break
- 2:15–4 p.m.: Technical Presentations: Various experts presenting topics that relate to grain and malt quality within each of their functional expertise areas.
2:15 p.m.–2:40 p.m.
“Nature or Nurture? Genetic and environmental influence on grain/malt quality. An agronomists perspective.”
Mark E. Sorrells Ph.D., Professor of Plant Breeding and Genetics, Cornell University
2:40 p.m.–3:05 p.m.
“Analytical control strategies for success in the craft food and beverage industry.”
Aaron MacLeod, Director of the Center for Craft Food and Beverages, Hartwick College
3:05 p.m.–3:30 p.m.
“Quality and the consumer. Why ‘good’ just isn’t good enough.”
June Russell, Manager of Farm Inspections & Strategic Development at Greenmarket, GrowNYC
3:30 p.m.–4 p.m.
Panel Q&A
- 4–6 p.m.: Local product showcase where attendees can sample, sip, socialize, and enjoy a selection of food and beverages made with local grain and malt.
The cost to attend this informative, groundbreaking industry day filled with grains and malts is $50 in advance and $70 at the door. Registration for the event closes on Wednesday, February 28. Your ticket price includes the Friday Night Networking event, full admission to all Saturday programming, coffee, a locally-sourced boxed lunch, and the food and beverage showcase. Please note: You must be 21+ to attend this event.
Purchase your tickets today and get ready for an event which puts grains and malts in the spotlight!
- Photos: Deer Creek Malthouse
