Helderberg Brewery Incubator

January 13th, 2017 • by Paul Leone
Paul Leone

Paul Leone

Paul Leone is the Executive Director of the New York State Brewers Association.

Helderberg Brewery Incubator
Value-Added Small Grains
3rd Annual Hudson Valley Value-Added Small Grains School & Trade Show hosted by CCE-Ulster County & CCE-CAAHP

Friday, February 10, 2017
9:30AM to 3:30PM

Topics Covered:
-Hudson Valley Grain Research, 2016
-Working with NY Malting Grains
-The Small Grain Movement in the Hudson Valley and Beyond
-Bringing Malting Barley into a Vegetable Production System
-Grains at the Farmer’s Market? Direct marketing and the art of adding value layers to grain

At the Pegasus Restaurant, Rt. 9W, Coxsackie. View full event details and register here.

Introduction to Hops 
with intermediate level session on fertilizing

Friday, February 17, 2017
10AM to 3PM

Topics Covered:
-Overview of hops farming & growing cycle
-Fertilization Best Practices
-Best Practices for Marketing Hops

Chad Meigs, The Bineyard
Justin Riccobono, Hudson Valley Hops
Goris Passchier, Growth Products

View Full Agenda

At the Carey Institute for Global Good, Rensselaerville.
$30 per person, includes lunch.
E-mail Greg to register.

Heading to Snommagang this March? Join us in Oneonta a day early for
Sensory Evaluation Workshop Part I: 

Malt Matters!
A Workshop on malts and malting for brewers
with Aaron MacLeod, Hartwick College Center for Craft Food & Beverage

Friday, March 10, 2017 
1:00PM to 4:00PM

Malt is the backbone and soul of beer and much of a beer’s quality, flavor and aroma is created during the malting process.

This hands-on workshop covers in depth the malting process and how the choice of different malts can dramatically affect your beers. In the first half of the class we will discuss how grain becomes malt and the different processes that create base and specialty malts. The second half of the class we will create and taste “malt teas” to compare the flavors and aromas from an array of different malts.

Topics will include:
Art and science of malting
Malt styles and characteristics
Interpreting the certificate of analysis for functional brewing
Sensory evaluation techniques for malt

Hosted by the Carey Institute & Hartwick College
At Hartwick College Center for Craft Food & Beverage Lab in Oneonta
Post-workshop networking & dinner at Roots Brewing Co.

$30 includes workshop & food.
Space is limited. Registration is required. E-mail Greg to sign up.

Workshop funded in part by USDA


Sensory Evaluation Part II
Friday, March 24, 2017
at the Carey Institute for Global Good, Rensselaerville

Details TBA!

Don’t Forget! Registration closes this Friday, January 13th for

Farmer-Brewer Winter Weekend 
February 4-5, 2017

Everything In Modification
Hartwick College, Oneonta, NY
Learn More <<here>>