Craft Brewers Conference 2021 – Beer Station Sponsor – Lallemand Brewing & Siebel Institute of Technology

There are few meetings and events that bring our team members together in person, one such event being the annual Craft Brewers Conference.  We are thrilled to be (safely) gathering this year in Denver, CO, USA for CBC and the Craft Brewers Expo. We will be showcasing not only Lallemand Brewing Yeast and Bacteria but also our AB Vickers products and our courses and programs offered by the Siebel Institute of Technology.  Are you attending this year? If so, here are some ways to catch us while in Denver, including our trade show booth with a beer station (pouring beers made with our yeast and bacteria), our educational seminar, as well as two off-site events. Do you have questions about how we are working to keep you safe while in attendance?  We have outlined a few ways below as well for peace of mind.

 

Visit the Lallemand Brewing/Siebel Institute of Technology Trade Show Booth – 4814

Come visit us at booth #4814 located in the Upper Level Exhibit Hall — 4814 — Beer Station

We will have team members on site to talk about our full line of products, services and educational offerings.

Discover the beers and breweries you will find at our booth during the Craft Brewers Conference

Rather than just telling you about our products, this year we will give you the chance to taste them for yourself. We will be showcasing several beers brewed with our products at our booth, here is the list of the beers/breweries showcasing our yeast and bacteria served at our booth throughout the conference:

• Russian River Brewing Company, Santa Rosa, CA

Mind Circus – Hazy IPA – brewed with LalBrew New England™

• Jagged Mountain Craft Brewery, Denver, CO

Peach Cobbler Sour – Fruited Sour brewed with Mascoma Sourvisiae™ and LalBrew Nottingham™

• Tivoli Brewing Company, Denver, CO

Zipline Sour Ale – Sour IPA brewed with WildBrew Sour Pitch™ and LalBrew New England™

• Crank Arm Brewing Company, Raleigh, NC

Tricycle Prince – Fruited American Sour made with Mascoma Sourvisiae™

Wheelies Tropical – Fruited American Sour made with a Mascoma Sourvisiae™ and WildBrew Philly Sour™ blend

• Comrade Brewing Company, Denver, CO – In collaboration with John Fearless

Brew Bold – Fearless – An American IPA made with LalBrew BRY-97™

• Oskar Blues Brewery, Longmont, CO

South of the Equator – a Hazy Double IPA made in Collaboration with John Fearless using LalBrew New England™

• Henhouse Brewing Company, Santa Rosa, CA

Juiced – Fruited Guava Gose – made with Mascoma Sourvisiae

• Areitber Brewing Coompany, Minneapolis, MN

Sleiyer – Fruited Sour – made with Mascoma Sourvisiae

 

Attend our Off-Site Events during the Craft Brewers Conference

• Siebel Institute / MSU Happy Hour – Tivoli Brewing Co. – Friday September 10th 5:30 – 7:30pm

Join us offsite for a casual get together and let us buy you some beer.  This is open to all Siebel Alumni members as well as MSU Brewery Operation Alumni.  We have reserved some space in the upstairs taproom for a relaxed hangout.  We look forward to catching up and sharing stories with you!  Check your alumni communications for your invite.

• Lallemand Brewing Happy Hour – Jagged Mountain Craft Brewery – Saturday September 11th 6 – 8pm

Are you a fan of Lallemand Yeast?  Come by and meet the team and let us buy you some beer made with Lallemand Brewing yeasts.  Jagged Mountain will be showcasing several beers made with our products.  We would love to hear about your brewery and beers, and even what you would like to see from us in the future for brewing products.  Find more details HERE.

 

Attend our Seminar

Two of our team members have collaborated on a presentation they will give together at CBC this year: Brewing Additions: Using Nutritients, Enzymes, and Process Aids to Solve Common Brewing Problems

Friday September 10, Mile High Ballroom 1

In this lecture, we discuss different approaches that can be used to resolve specific brewing challenges, including serial repitching, slow fermentation/underattenuation, off flavors, low flocculation, and high sugar/high adjunct brewing. By using a targeted approach, this will ensure that the brewer is using the right addition for the job.

About our speakers:

Brittney Christianson

Technical Sales Manager: Siebel Institute of Technology and Lallemand Brewing

Brittney Christianson was hired by the Siebel Institute of Technology in 2016, and has slowly shifted into a dual role representing Siebel and Lallemand Brewing as a Technical Sales Manager. She received her degree from Oregon State University in Food Science and Technology, specializing in fermentation, and currently resides in the greater Portland area of Oregon. She is highly invested in supporting the brewing industry and has been a speaker at many association conferences: MBAA NorCal, MBAA NW, CCBA, Pink Boots Society, and ASBC. When she’s not busy troubleshooting fermentations or continuing her education, you can find her drinking a beer on Mt. Hood after a long day skiing or hiking around with her three-legged dog, Finn.

 

Richard Dubé

Director of Online Education, Siebel Institute of Technology & Co-Founder and Brewmaster,  Braxton Brewing Co.

Richard Dubé is a French Canadian residing in the US since 1993. Richard has been part of the Brewing industry for over 40years. He has a BSc. in Microbiology- Biochemistry and earned an Associate Diploma from the Institute of Brewing, London, England. Richard first worked with Molson Breweries in Quality Control and Research. Then he occupied various positions in all Production departments while with Labatt/Budweiser. Richard relocated to the US when offered the responsibilities of Product Development and Quality Control in several contract brewing sites under the Boston Beer Company. Two years after working at bringing the BBC culture to the newly acquired Sam Adams Brewery in Cincinnati, Richard partially retired from brewing in 2000. He completed his Master of Arts in Teaching and taught high school science for the next ten years. Richard actively returned to the brewing industry first as Brewmaster, then Vice-President Brewing and Quality for Christian Moerlein Brewing Company, and shortly thereafter as co-founder of Braxton Brewing Company. Richard is currently the Siebel Director of Online Education.

 

Our Efforts to Keep You Safe

While we are very excited to see attendees face to face this year, we understand that can come with some caution to limit exposure and keep everyone healthy.  Outside of the BA’s rules, we have decided on some precautions we will be taking to ensure the safety of those who visit our booth.

In addition to being masked at all times while on the trade show floor, we will be limiting the handout of printed materials to minimize hand to hand contact. Instead, we will implement the use of a digital station for sharing documents which will include Siebel Institute course offerings, our Lallemand Brewing Catalog, Technical Data Sheets and several of our best practice documents. We will have hand sanitizer at each tablet station, and our staff will be wiping down the tablets after each use.  Our team is fully vaccinated against Covid-19 and will be ensuring we each receive a negative test before entering the trade show floor.

We will see you there!

Visiting face to face with breweries and distributors is a major part what we do in keeping with our promise of We Brew With You™. While enjoying visiting breweries and being on the field, we have missed meeting at events and feeling this beautiful sense of community, unique to the brewing industry, as we are sure many of you have. We are looking forward to seeing you at the Conference and hopefully sharing a beer with you at the trade show booth! Our team is excited to bring some education to the table with our seminar and provide spaces and times to relax at our off-site events.

We will see you in Denver!

The Lallemand Brewing team

 

More info on the Craft Brewers Conference website.