If you’ve always dreamed of opening a small farm brewery, this weekend will pull it all together. In 2 days we will learn about the important aspects of making a truly local beer.

Speakers:

Chris Jarvis, PhD Hampshire College is an Associate Professor in the Natural Science department and teaches advanced level courses in Zymurgy, and Brewing Microbiology. He will be giving an overview of the brewing process (water chemistry, hops, malt and yeast). Chris is Certified Beer Judge (BJCP) and will lead the group each afternoon in a beer tasting.

Steve Miller, Hop Specialist Cornell University is the only  Hop Specialist  in the east. He assists growers with procuring, planting, growing and harvesting hops in NY and New England. His background is in entomology, horticulture, and plant pathology. Steve is at the forefront of the burgeoning farmer brewer movement in NY based on new legislation. He will be bringing a video from NY Liquor Authority officials on the requirements for the new farmer brewer license.

Klaas Martens, Organic Grain Grower Lakeview Organic  has been farming organic food grade grains for over a decade. He is knowledgable about the specifics of growing barley for malting and specifically winter barley. Klaas will talk about what it takes to grow food quality grain: equipment, space, costs, etc.

Christian Stanley, PE is  Maltster at Valley Malt. He designed the original 1-Ton all-in-on malting vessel for Valley Malt and has designed a 2-Ton Floor Maltings for Hillrock Distillery. Christian farms over 40 acres of organic malting grains. He will cover the basics of growing malting grains including the handling and storage. Christian will give an overview of the equipment needed for both farming and malting.

Andrea Stanley is owner and Maltster at Valley Malt. She works with farmers to source quality malting grains and works with brewers and distillers to meet their specifications. Andrea will give an overview of the malting process (steep, germination, kilning) and describe objectives of each step in the malting process. You will learn about grains and malt analysis and understand the quality parameter of both. Students will spend an afternoon at Valley Malt getting hands-on instruction in malting.

Ben Roesh, Wormtown Brewery is the part-owner and Head Brewer at Wormtown Brewery in Worcester, MA. Ben started his brewing career in 2001 at Cambridge Brewing Company under the tutelage of Will Meyers. It was in this job that Ben learned the vast difference between home brewing and brewing on a commercial scale. Ben went on to work for Washusett Brewery and was head brewer and distiller at Nashoba Valley, a farm brewery/distillery/winery in Massachusetts.  In 2009, Ben started Wormtown, a 10- barrel brewery in Worcester, MA. The brewery uses a substantial amount of local grains, hops and other crops in their award winner beers. Ben will give an overview of the production side of brewing; equipment, costs, labor, and quality standards.

Tom Barse, Hope Farmer and Brewer Stillpoint Farm and Brewery has over 3 acres of hops and has started a brewery on the farm. Tom is familiar with the new farmer brewer legislation in Maryland. Tom will share his experience growing hops and turning his farm into a farm brewery.

Accommodations for Saturday night at the Hampton Inn Hadley, MA