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Featured Presenters: Cam O'Connor | Scott Vaccaro | Cicerone Certification Program | Julia Herz | Experimental Brewing Seminar | Gwen Conley | Ginger Johnson | Chad Yakobson | All About Beer

Seminar Archives | Food & Beer Pairing Taste-Off Winner Archives

The educational component of our festival weekend
continues to grow, and is beginning to attract as much attention as the Commercial Tasting itself. Please note that we will be modeling the schedule for the weekend after last year’s as it was quite successful. There will be three seminar tracks on Saturday afternoon this year, though: the Brewmaster’s Track, a Technical Track, and a Sensory Workshop Track, and there will be no seminars that begin after the Commercial Tasting starts at 2:30pm.

“It was refreshing, and I hope other Brewers were taking notes, to hear Adam talk about high-alcohol brewing as a way to create flavors that age gracefully rather than a bullet train to drunkenness.” [“High Alcohol Brewing”, Adam Avery/Sam Calagione]
– Rick Matsumoto, Rocky Mtn Brewing News

As is traditional for our Big Beers Featured Brewmasters, each will choose a topic to showcase his area(s) of expertise and/or his love of brewing. Each will speak and interact with his audience for an hour’s time, and share several beers that support his topic. This year these seminars will be held after the Experimental Brewing Seminar and before the Commercial Tasting begins. The first will be at 12:00 pm, and the second at 1:15pm.

There will be 75 seats available for each of the larger seminars: Experimental Brewing, the two Featured Brewmasters’ Seminars, CraftBeer.com's Winter Warmers. By popular demand we have established a system whereby for a $10 donation to the Vail Valley Charitable Fund you may save a seat for a seminar. Please note that this $10 donation is in addition to your Commercial Tasting & Seminars event pass, and if you are not present at the time that the seminar begins your seat will be awarded to another attendee on a first come, first seated basis.

The Cicerone Workshop will be offered at no charge, thanks to All About Beer Magazine,  and we are told that this opportunity has not previously been available at any event!  The Cicerone Team will begin the workshop at 8:30am, and it will run through to the beginning of the Welcome Reception. The Certified Cicerone Exam will be administered in the afternoon on Friday, and Ray Daniels will handle any registration & fee.


The Fourteenth Annual Big Beers Festival is honored to welcome the following Brewmasters as featured presenters for this year’s festivities:


Cam O'Connor
Brewmaster, Deschutes Brewing Co., Bend, OR
"Blending Barrel Aged Beers: Part I"
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Deschutes BreweryCam O'ConnorAs Featured Brewmaster for the 2014 Big Beers Festival, Cam will be speaking on "Blending Barrel Aged Beers" on Saturday afternoon at 12:00pm.  His seminar is part of the Brewmasters Track of seminars, and will seat 75 people.

Cam O'Connor, brewmaster for Deschutes Brewery, finds that experimentation and taking risks are a matter of course when you choose a career in brewing.

Nearly 10 years ago he began working as a brewer at the company and in 2008, he brewed the very first batch of beer for sale at the Portland Public House and Brewpub in Portland, Oregon's Pearl District. He has also worked on labors of love like the experimental Bond Street Series beers, some of which went through more than 20 rounds of tinkering before being formally released.

Before joining Deschutes Brewery, Cam was with Sierra Nevada Brewing Company. Cam holds a bachelor of arts in biology with a minor in chemistry, and has completed the University of California Davis Master Brewer Program. When he's not up to his elbows in hops and malt, you'll find him enjoying the great outdoors with his son.

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Scott Vaccaro
Head Brewer/Owner
, Captain Lawrence Brewing Co., Elmsford, NY
"Blending Barrel Aged Beers: Part II"
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Scott VaccaroAs Featured Brewmaster for the 2014 Big Beers Festival, Scott will be speaking on "Blending Barrel Aged Beers" Saturday afternoon at 1:15pm.  His seminar is part of the Brewmasters Track of seminars, and will seat 75 people.

Scott Vaccaro has been standing over the brew kettle since the young age of 17 and has been on a quest to create the perfect pint ever since.

After earning a BS in Fermentation Science from UC Davis in 2001, and living in California for nearly six years, Scott moved back to his home state of New York and Captain Lawrence Brewing Company was opened in early 2006. 

With a love for barrel aged beers and sour ales Captain Lawrence Brewing Company has been fermenting and experimenting with what ever barrels they can find since opening almost 8 years ago.  Currently the CLBC beers are available in NY, CT and northern NJ. 

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Cicerone Certification Program
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CiceroneCiceroneThis year, we will again be hosting the Cicerone Program. In conjunction with our Signature Sponsor, All about Beer Magazine,  the team will be presenting the Cicerone Workshop from 8:30am – noon on Friday morning. With the generous sponsorship of All About Beer Magazine, Ray Daniels will be presenting this amazing workshop free of charge, an unprecedented opportunity for the beer lover or connoisseur.  Open to the public, topics covered in the workshop will range from storage and draft equipment to beer styles and food & beer pairing…covering almost everything you can imagine in the world of beer. It is not necessary to sign up for this workshop. Come on in and join us!


Certified Cicerone Exam
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CiceroneOnce again , guests & participants at the Big Beers Festival will have the opportunity to become a Certified Cicerone. Relatively new to the beer scene, the Cicerone Program offers a measurable certification with regard to knowledge of all things beer. Similar to a Sommelier designation in the world of wine, there are three levels of Cicerone Certification. The Certified Beer Server designation is accessible on line at www.cicerone.org for a modest fee. The Certified Cicerone Exam is significantly more advanced, and is only offered a few times per year at locations around the country. To register for the Certified Cicerone Exam in Vail at the Big Beers Festival, please contact Ray Daniels, Director, at Ray@Cicerone.org or by going to Contact Us on the www.Cicerone.org website. Ray will handle all registration and fees associated with the exam directly with you, and the exam will begin at 2:30pm at the Vail Cascade Resort & Spa Conference Center.

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Julia Herz
Craft Beer Program Director f
or the Brewers Association, Boulder, CO
"CraftBeer.com presents Winter Beers From The Craft Brewers Who Brew Them"
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Craft BeerJulia HerzJulia Herz is the Craft Beer Program Director for the Boulder, Colorado based Brewers Association (BA) and Publisher of CraftBeer.com. She has been featured by the Food Network ‘Unwrapped' Series, interviewed on National Public Radio, Sirius/XM, CNBC Squawk Box, Fox News and hundreds of other media outlets.

She is a BJCP beer judge, an award-winning homebrewer, a Certified Cicerone® and the leader of American Craft Beer Week held each May. Her areas of expertise include: Resources and education on craft beer, general statistics on the craft brewer segment, beer styles and trends plus craft beer and food pairing. In her role at the Brewers Association she serves as an advocate for and educator about U.S. craft brewers, and is a spokesperson for the Association.

Julia speaks at many trade conferences and consumer events on the above topics. Speaking/Tasting engagements include: Boston Wine School, Cheers Beverage Conference, Craft Brewers Conference, Great American Beer Festival, Nightclub & Bar, SAVOR, and organizer of consumer tastings such the CraftBeer.com ‘Taste-Off’ competition held ten times, thus far.

A graduate of University of South Florida, she previously worked at CNN in Washington D.C.  She is married, has 2 young children and lives in Lyons, Colorado.

Cory Forster, Dillon Dam Brewery
Omar Ansari, Surly Brewing Co.
Scott Vaccaro, Captain Lawrence Brewing Co.
Jeffrey Green, Very Nice Brewing Co.

This seminar will accommodate 75 people. Your seat can be guaranteed by donating $10 for a reserved seat on the Purchase Tickets page.

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Experimental Brewing Seminar: Saisons
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Our earliest seminar on Saturday morning is the Experimental Brewing Seminar, running from 9:30am – 11:30am. The result of a brainstorming session geared toward including innovative brewers who are mapping out the future of craft brewing, but may not be geared toward packaging or nationwide marketing, the Big Beers Festival is pleased to once again host  “Brewing Outside the Box: Brewers Gone Wild!”  The following Brewmasters will be presenting on the 2014 topic: Saisons.

In the southern Wallonia region of Belgian a crude and rustic style known as Saison was born.  Originally brewed by small rural farm houses in an Agrarian society for both pleasure and safe nourishment this style lacked the structure and fickleness of consumer products.  Raw materials were driven by limited seasonal harvests which forced creativity and latitude in recipes. 

This presentation creates a historical foundation of Saison, and the driving influences leading to progressive interpretations.  

Note: This seminar will acommodate 75 people. Your seat can be guaranteed by donating $10 for a reserved seat on the Purchase Tickets page.

Jason Yester, Brewmaster/Owner, Trinity Brewing Co., Colorado Springs, CO

Trinity BrewingJason YesterJason Yester is the Founder and Brewer of Trinity Brewing Company in Colorado Springs, Co.  In 5 years of developing his artisanal tap house and eatery, Jason has professionally crafted over 100 Saison recipes while averaging over 30 interpretative releases of the style annually.  His career began at Bristol Brewing in 1997, where he completed an apprenticeship, authored a thesis on Quality Control/Microbial Analysis, and became Head brewer. 

On a scholarship in 2003 with the Brewer’s Association he traveled to the culinary focused state of Piemonte, Italy where he promoted the export of American beer at Salone Del Gusto and studied regional producers at Terra Madre.  During that trip he lived on a small family owned vineyard in Dogliani where he discovered the direction of the beer he makes today. 

Jason’s further influences come from work as a freelance beer writer, abstract painter, and organic food gardener. 

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Steven Pauwels, Brewmaster of Boulevard Brewing Co., Kansas City, MO
Boulevard Brewing

Steven PauwelsDuring  his  14  years  at  Boulevard Brewing  Company,  Steven  Pauwels has  overseen  all aspects  of  brewing and  quality  control  as  the  regional craft  brewer’s  sales  have  more  than quadrupeled, to over 173,000 barrels in 2012. Pauwels is also responsible for more than a dozen additions to Boulevard’s brand lineup, including the critically acclaimed Smokestack Series line of artisanal beers.
                                                                      
Pauwels grew up steeped in the brewing industry. His first stint in the business came with summer work at his hometown brewery, Eeklo’s Brouwerij Krüger, where his father held a job. After receiving degrees in Biochemical Engineering from KaHo Sint-Lieven and in Business Administration from Mercator, both in Ghent, Belgium, he held positions at the Domus brewpub in Louvain and at RIVA brewery in Dentergem.

The transplanted brewmaster has received international recognition for his beers, most recently in the form of two medals at the 2013 Great American Beer Festival: a gold medal for Love Child No. 3 in the Wood- and Barrel-Aged Sour Beer category, and a bronze medal in the Belgian- style Witbier for ZŌN, our summer seasonal beer. ZŌN, Boulevard’s most award-winning ale, was the first beer Pauwels developed for Boulevard’s portfolio upon his arrival to the brewery in 1999.



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Dann Paquette, Brewmaster for Pretty Things Beer & Ale Project in Somerville, MA
Pretty Things AleDann

Dann Paquette is a brewing industry veteran in the middle of a busy career, with over 20 years experience working in over 10 breweries on two continents. Since his career began in the early 1990's, Dann's dogged devotion to better beer, and better-beer-only may have cost him a comfortable existence. But it has allowed him to experience more of the craft brewing world than most working in the industry today.  Dann got sick of working for other people in about 1993, but on a brewers salary, starting his own brewery was not an option. Finally, in 2008, he started "Pretty Things Beer & Ale Project", finding a way to do it for short money by renting space from local breweries. Pretty Things has put a stamp on the Boston brewing scene and has allowed Dann to do the creative things he has been dreaming of for twenty years.  

The idea at the root of Pretty Things Beer & Ale Project is to put very "un-pretty" beer concepts inside a package that lets you know you are going out on a limb. With a philosophy of "no novelty ingredients", dryness and a disposition for a "lasting plant-like bitterness", Dann's beers stand out, often seeming a bit askew in an industry with parody at its core. What started as an investment of their entire savings to brew one batch of beer, has eventually turned in to a full time job for Dann and Martha.  Today Pretty Things beers are available at over 800 locations across Massachusetts and beyond.

Paquette has studied brewing science at the Siebel Institute in Chicago and the University of California.  Some of his more notable achievements over the last 20 years include brewing some of the first sour wood-aged beers in the United States. These sour beers were so before-their-time that volunteers at the 1998 Great American Beer Festival in Denver, Colorado equipped the front of his booth with a garbage pail so that attendees could spit them out. Dann has introduced traditional cask real ale production to several breweries and was the first brewer in New England to age and serve beer from oak hogsheads.  He went on to work in North Yorkshire, England, brewing and working the cellar at Daleside, a traditional "real ale" brewery for three years.

In the past few years Dann has been instrumental in guiding a Trappist Monastery in Massachusetts towards building North America's first certified Trappist brewery. Dann and Martha educated the monks on brewing and beer, and provided practical training for one of the monks who assisted on Pretty Things brew days. 

The goal of Pretty Things is to continue to push the boundaries of beer: not by using novelty ingredients but by extending the craftsmanship of beer and brewing. Dann is absorbed by brewing history, and in the Once Upon a Time series, he recreates historical beers accurately with the help of beer historian Ron Pattinson. Going forward the message continues to be: better beer, that's fun to drink and learn about. 

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Bryan Greenhagen, Ph.D. Founder and Fermenter of Mystic Brewery, Chelsea, MAMystic Brewery

Bryan Greenhagen The ideas behind Mystic Brewery originally arose from studying the natural flavors and fragrances created by plants.  Bryan Greenhagen found a career in using yeast to recreate these flavors and fragrances through fermentation, soon enough he was making beer and finding indigenous microbes. Brewing at home, he was naturally drawn to and inspired by age-old brewing methods still used in some Belgian breweries. Bryan started Mystic Brewery in an effort to liberate the microbes from their shackles of serving to turn sugar into alcohol and let them flourish in the way they did for aeons.


Bryan holds a Ph.D. in agricultural plant science from the University of Kentucky. He did research at Massachusetts Institute of Technology, and Microbia Inc. before founding Mystic with his wife and fellow fermentations scientist, Emily. He chose the home for his brewery due to his family's deep roots in the Boston area since the founding of "Mystick Side" near Chelsea, MA.   

Mystic Brewery produces primarily farmhouse-ale and saison variants, with explorations into gruits and long range projects to produce traditional lambic-style beer. In this pursuit, Mystic uses only house-cultivated microbial strains from Belgium and those developed in Mystic's native yeast hunting program: Vinland. Mystic’s second release from the Vinland project won a gold medal at the 2013 GABF in the category of Indigenous Ales.

In regards to the mission of Mystic Brewery, Bryan says, "When we say we focus on traditional methods, our true mission is to show that the past wasn't a black and white film; it was incredibly variable and sometimes fantastic. When I first started making beer I got told what I was brewing wasn't "beer."  This showed a total loss of a fantastic heritage of creativity by early brewers. For eight thousand years the role of the brewer has been to take a revolutionary commodity called malt and create something compelling and wonderful from it. We use fruit in addition to malt, but we only use them seasonally as was done for millennia. The fact that we have successfully focused on pre-modern beers going on three years is, we hope, a flag in the ground for American craft brewers."

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Gwen Conley, Director of Production & Quality Assurance
Lost Abbey & Port Brewing Co., San Marcos, CA
"Quality, Consistency, and the House of Funk"
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Lost Abbey & Port Brewing Gwen ConleyGwen will be presenting a Technical Track seminar Saturday afternoon at 12:00pm called "Quality, Consistency and the House of Funk." She will be focusing on QC and Sensory Analysis in the brewery…guaranteed to be of interest to homebrewers as well.

Gwen holds the position of Director of Brewery Production and Quality Assurance at Port Brewing / The Lost Abbey in San Marcos, CA. Gwen’s path to the Craft Beer world included being a Biology Teacher, Environmental Chemist, Microbiologist,  and Flavor Panel Leader at Ball Corporation in Broomfield, CO.  Prior to moving to beautiful San Diego, Gwen was the Quality Assurance / Sensory Director at Flying Dog Brewery in Frederick, MD.  She has a Bachelors in Biology with a minor in Chemistry.  She is a veteran judge at the World Beer Cup and the Great American Beer Festival.  In addition to all this fun, she is also an Instructor for the American Brewer’s Guild and UC San Diego’s Brewing Certificate Program.

Note: Limited to 25 people. Your seat can be guaranteed by donating $10 for a reserved seat on the Purchase Tickets page.

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Ginger Johnson
Founder/Operator
, Women Enjoying Beer, Ashland, OR
"Mmmmm! Ahhhhh! Beer In Food: Cooking With The Best ingredient In Your Kitchen"
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Ginger will be presenting a Sensory Workshop Saturday afternoon at 12:00pm called "Mmmmm! Ahhhhh! Beer In Food: Cooking With The Best ingredient In Your Kitchen." Women Enjoying BeerGinger Johnson

Do you like to eat? Do you like to cook? Whether you said yes to both or only one, Ginger will tempt your tastebuds and brain in a flavorful edutainment session on cooking with beer. We'll start with some more common uses for beer as ingredient and progress from there. As versatile on the table as it is in the kitchen, beer is a superb addition to your cooking ventures.

Ginger Johnson is the founder of Women Enjoying Beer (WEB), the only research driven education company that specializes in studying women and their relationship with beer. She ’s been invited to present for numerous audiences including the Craft Brewers Conference, National Beer Wholesalers Association, Tornot's Festival of Beer, Great American Beer Festival, Cerveza Mexico, and American Hop Convention. She’s been a featured guest on various radio programs such as Beer O’Clock and American Craft Beer Radio, and produces a weekly live radio program, BeerRadio.

Ginger has made appearances on television stations, is included in the award winning documentary The Love Of Beer, and has been featured in a number of web based video pieces. As if this isn't enough to stay busy, she also travels all over attending select beer focused fests to share Beer EduTainment with flavor lovers everywhere! 

She loves beer and food - especially cooking with beer - and will happily share all sorts of ideas, tips and pointers in doing so. Her areas of expertise include qualitative research, presenting, speaking, writing, consulting, marketing and business advisement in the area of women and beer. The mission of WEB is to change and improve culture by way of education based on studying women and beer and proactively working to bust myths, shatter damaging and incorrect stereotypes, help businesses garner increased success, and provide full respect for everyone who wants to engage in the beer community. Ginger is an enthusiastic, energetic and highly knowledgeable educator, researcher, and personality.

Ginger travels all over and currently makes her home in Oregon, USA. She’s always up for getting together over a beer, cooking up a fresh meal for friends and visitors, and adores her Fine Husband (a pro brewer to boot!) and two canines, Hops & Belle. Call on her to buy the first one over great conversation.

Note: Limited to 25 people. Your seat can be guaranteed by donating $10 for a reserved seat on the Purchase Tickets page.

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Chad Yakobson, Founder/Brewmaster
Crooked Stave Artisan Beer Project, Denver, CO

"Brewing with Brettanomyces"
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Crooked StaveChad YakobsonChad will be presenting a Technical Track seminar Saturday afternoon at 1:15pm entitled "Brewing With Brettanomyces."

Chad Yakobson is the Owner and Brewer of Crooked Stave Artisan Beer Project located in Denver, Colorado. He obtained a BSc in Horticulture Science before going on to study Viticulture and Oenology in New Zealand. He then switched his focus to the brewing industry concentrating on various micro-organisms present during barrel-aging of sour beer.

In 2010 Chad completed his master’s thesis, titled: Primary Fermentation Characteristics of Brettanomyces Yeast Species and Their Use in the Brewing Industry, and was awarded a Master of Science in Brewing and Distilling from Heriot-Watt University and the International Centre for Brewing and Distilling in Edinburgh, Scotland.

Note: Limited to 25 people. Your seat can be guaranteed by donating $10 for a reserved seat on the Purchase Tickets page.


John Holl
Editor, All About Beer Magazine

"Exploring Malt: Color, Aroma & Flavor"
All About Beer MagazineJohn Holl---------------------------------------
Join John Holl as he moderates an intriguing interactive workshop designed to guide you through the world of craft beer. This workshop is part of the Sensory Workshop track and will be presented Saturday at 1:15pm.

John Holl is an award-winning journalist covering beer and the culture of drinking. 
He is the editor of All About Beer Magazine, author of the American Craft Beer Cookbook, host of the Beer Briefing on iHeartRadio, and a syndicated newspaper columnist. John has written for the New York Times, Wall Street Journal, Beverage World, CraftBeer.com and many other publications. He's judged beer competitions around the globe, regularly lectures on craft beer, and appears often on television. He lives in New Jersey. 

Note: Limited to 25 people. Your seat can be guaranteed by donating $10 for a reserved seat on the Purchase Tickets page.

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Get tickets to Saturday’s Commercial Tasting and Seminars for the entire Festival Weekend.


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Our historical “Seminar Treasury” includes the following speakers and topics:

2013
“Experimental Brewing: Brewers Gone Wild!”
Speaking on the 2013 theme: “Smoke” moderated by David Edgar:
Ro Guenzel, Brewmaster, Left Hand Brewing Co., Longmont, CO
Geoff Larson, Brewmaster/Owner, Alaskan Brewing Co., Juneau, AK, Co-Author, “Smoked Beers: History, Brewing Techniques, Recipes
Ray Daniels, Co-Author, “Smoked Beers: History, Brewing Techniques, Recipes” & Creator, Cicerone Certification Program

“All About Barleywines”
Kevin DeLange, Brewmaster/Owner, Dry Dock Brewing Co., Aurora, CO

“Oak Three Ways: Fermented, Aged & Wild”
Matt Brynildson, Brewmaster, Firestone Walker Brewing Co., Paso Robles, CA

"Creating Flavor - The Art of Blending Hops"
Daniel Bradford, Publisher, All About Beer Magazine, Durham, NC

“Brewing Belgian Styles”
Steven Pauwels, Brewmaster, Boulevard Brewing Co., Kansas City, MO

“The Beer in My Cheese”
Bill Graham, Brewmaster, Ska Brewing Co., Durango, CO

“CraftBeer.com’s Beer & Food Pairing Taste-Off”
Moderated by Julia Herz, Brewers Association



 

Victor:

 Shawn DeWitt, Coronado Brewing Co., Coronado, CA

 

Challengers:

Scott Witsoe of Wit's End Brewing Co.,Denver, CO
Nathan Venner of the Altitude Chophouse & Brewery, Laramie, WY
Geoff Larson of Alaskan Brewing Co., Juneau, AK

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2012
“Colorado Double IPAs”
Todd Usry, Brewmaster/Director of Brewing Operations, Breckenridge Brewery, Denver, CO with special guests Doug Odell of Odell Brewing Co. & Dave Thibodeau of Ska Brewing Co., and moderated by Steve Kurowski of the Colorado Brewers Guild.

“Maltilicious – the Building Blocks of Flavor”
John Mallett, Production Manager for Bell’s Brewing Co., Kalamazoo, MI

“The Marriage of Good Beer & Good Music”

Sam Calagione, President/Founder of Dogfish Head Craft Brewery, Milton, DE

“The Elements of Flavor”

Daniel Bradford, Publisher, All About Beer Magazine, Durham, North Carolina

“Craft Beer & Cigar Pairing”

Paul Gatza, Director of the Brewers Association, Boulder, CO
Jeremy Weiner, Smoker Friendly International, Denver, CO
Travis Pappenheim, Altadis USA, Ft. Lauderdale, FL

“Experimental Brewing: Brewers Gone Wild!”
Speaking on the 2012 theme: “The Evolution of a Barrel” moderated by David Edgar:

  • Yuri DeLeon, Cooperages 1912, Napa, CA
  • Andy Causey & Mitch Abate of Downslope Distilling, Centennial, CO
  • Matt Brynildson, Brewmaster for Firestone Walker Brewing Co., Paso Robles, CA
  • Joe Mohrfeld, Head Brewer for Odell Brewing Co., Ft. Collins, CO

“CraftBeer.com’s Beer & Food Pairing Taste-Off”
Moderated by Julia Herz, Brewers Association


 

Victor:

 Rick Chapman, Coronado Brewing Co., Coronado, CA

 

Challengers:

Steven Pauwels, Boulevard Brewing Co., Kansas City, MO
Kevin Bolen, Grand Teton Brewing Co., Victor, ID
John Mallett, Bell’s Brewing Co., Kalamazoo, MI

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2011
“SlowBrew Tour of Belgium”
Chris Bauweraerts, Co-Founder of Brasserie d’Achouffe, Ardennes, Belgium

“Belgian Yeast”

Steven Pauwels, Brewmaster for Boulevard Brewing Co., Kansas City, MO

“Regional Brewing Traditions Around the World”

Sam Calagione, President/Founder of Dogfish Head Craft Brewery, Milton, DE

“Hops, Hops & More Hops”

Daniel Bradford, Publisher, All About Beer Magazine, Durham, North Carolina

“Experimental Brewing: Brewers Gone Wild!”
Speaking on the 2010 theme: “The World of Sours” & Moderated by David Edgar:

  • Sean Knoll, Vice President of Artisanal Imports, Denver, CO
  • Adam Avery, Brewmaster/Founder of Avery Brewing Co., Boulder, CO
  • Tomme Arthur, Brewmaster/Director of Operations for Lost Abbey/Port Brewing Co., San Marcos, CA

“CraftBeer.com’s Beer & Food Pairing Taste-Off”
Moderated by Julia Herz, Brewers Association

 

Victor:

Steven Pauwels, Boulevard Brewing Co., Kansas City, MO

 

Challengers:

Matt Brophy, Flying Dog Brewing Co., Frederick, MD
Todd Usury, Breckenridge Brewing Co., Denver, CO
Kevin Selvy, Crazy Mountain Brewing Co., Edwards, CO


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2010

“Brewing with Monks”
Lodewijk Swinkels, Brewmaster for LaTrappe at Bierbrouwerij Koningshoeven, Berkel-Enschot, The Netherlands

“La Folie: Wood Aged Sour Beers”
Peter Bouckaert, Brewmaster for New Belgium Brewing Co., Ft. Collins, CO

“Experimental Brewing: Brewers Gone Wild!” sponsored by White Labs Yeast Co. Speaking on the 2010 theme: “Generations of Brewing” & Moderated by David Edgar:

  • John Mallett,  Production Manager, Bells Brewing Co., Kalamazoo, MI
  • Sam Calagione, President/Founder, Dogfish Head Craft Brewery, Milton, DE
  • Steven Pauwels, Brewmaster for Boulevard Brewing Co., Kansas City, MO
  • Kevin DeLange, Owner/Operator of Dry Dock Brewing Co., Aurora, CO

“Food & Beer Pairing Challenge: A Global Big Beers Competition”
Moderated by Julia Herz, Brewers Association

  Victor: Steven Pauwels, Boulevard Brewing Co., Kansas City, MO
  Challengers: Peter Bouckaert, New Belgium Brewing Co, Ft. Collins, CO
Ron Kloth, Papago Brewing Co., Scottsdale, AZ
Rob Tod, Allagash Brewing Co., Portland, ME
Nick Ison, Sierra Nevada Brewing Co., Chico, CA

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2009

Glasses“Funkification: Funky Beers from Wine Country”
Vinnie Cilurzo, Brewmaster/Owner, Russian River Brewing Co., Santa Rosa, CO

“Recipe Development: A Practical Approach”
Matt Brophy, Director of Brewing Operations, Flying Dog Brewery, Fredericktown, MD

“Experimental Brewing: Brewers Gone Wild!” sponsored by White Labs Yeast Co. Speaking on the 2009 theme: “Micro to Macro” & Moderated by JoAnne Carilli-Stevenson:

  • C. Andy Brown, Brewmaster, Wynkoop Brewing Co., Denver, CO
  • Casey Hughes, Brewmaster, Flying Fish Brewing Co., Cherry Hill, NJ
  • Nick Ison, Brewer & Cellarman, Sierra Nevada Brewing Co., Chico, CA
  • Kristin Zantop, Brewmaster, Anheuser-Busch/ Michelob, St. Louis, MO

“Food & Beer Pairing Challenge: A Global Big Beers Competition”
Moderated by Julia Herz, Brewers Association

  Victor: Will Meyers, Cambridge Brewing Co., Cambridge, MA
  Challengers: Adam Avery, Avery Brewing Co, Boulder, CO
Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
Tony Simmons, Pagosa Brewing Co., Pagosa Springs, CO
Kate Stamps, Duval USA, Cooperstown, NY

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2008
“The Veritas Series”

Tomme Arthur, Director of Operations for Port Brewing & The Lost Abbey, San Diego, CA
“Malt & Hops: Aromas & Flavors”
Doug Odell, Brewmaster/Owner, Odell Brewing, Ft. Collins, CO

“Experimental Brewing: Brewers Gone Wild!” sponsored by White Labs Yeast Co
Moderated by JoAnne Carilli-Stevenson
“Ancient Ales”
Sam Calagione, Founder, President, Dogfish head Craft Brewery, Milton, DE
“Brett and Microbiology”
Peter Bouckaert, Brewmaster, New Belgium Brewing Co., Ft. Collins, CO “Creating New Styles”
Will Meyers, Brewmaster, Cambridge Brewing Co, Cambridge, MA
“Cellaring – Why, When & How”
Adam Avery, Founder/Brewmaster, Avery Brewing Co., Boulder, CO


“Cheese & Chocolate Challenge: A Global Big Beers Competition”

Moderated by Julia Herz, Brewers Association
                Victor:                  Peter Bouckaert, New Belgium Brewing Co., Ft. Collins, CO
                Challengers:      Will Meyers, Cambridge Brewing Co., Cambridge, MA
                                                Adam Avery, Avery Brewing Co, Boulder, CO
                                                Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
                                                Jay Baum, Manneken-Brussels Imports
                                                Sean Knoll, Artisanal Imports

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2007
"Belgian Beer: The New Generation”
Hildegard Van Ostaden, Owner/Brewmaster, and Bas Van Ostaden, Owner/Astist/& Storyteller,  Brouwerij de Leyerth, West Flanders, Belgium
“Beer & Cheese”
Brian Dunn, Founder/Brewmaster, Great Divide Brewing, Denver, CO

2006
“Barrel-Aging Beer”

Rob Tod, Founder/Brewmaster, Allagash Brewing Co., Portland, ME
“Aging Barleywines”
Eric Wallace, Co-Founder/Brewmaster, Left Hand Brewing Co., Longmont, CO

2005
“Hops and Randalling” and “High Alcohol Brewing”

Sam Calagione, Founder/Pres., Dogfish Head Craft Brewery, Milton, DE
Adam Avery, Founder/Brewmaster, Avery Brewing Co., Boulder, CO


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2004
"Cooking with Beer"

Rick Kangas, Executive Chef, Grouse Mountain Grill, Beaver Creek, CO
“Transatlantic Kriek: The Story"
Shawn Hines, New Belgium Brewing, Ft. Collins, CO
“The Effects of Aging on Belgian Beers/ Vertical Tasting”
Adam Avery, Founder/ Brewmaster, Avery Brewing Co., Boulder, CO

2003
“Aging & Vintages of Specialty Beers”

Adam Avery, Founder/Brewmaster, Avery Brewing Co., Boulder, CO
“Beer & Cheese Pairings”
Brian Dunn, Founder/Brewmaster, Great Divide Brewing, Denver, CO
Eric Wallace, Co-Founder/Brewmaster, Left Hand Brewing Co.,
Longmont, CO
Sean Knoll, Owner, Paragon Importers (Chimay), Denver, CO
Adam Avery, Founder/Brewmaster, Avery Brewing Co, Boulder, CO


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Vail China Bowl
Vail's China Bowl

2002
“Aging and Vintages of Specialty Beers”

Adam Avery, Founder/Brewmaster, Avery Brewing Co., Boulder, CO
“All About Belgians”
Sean Knoll, Owner, Paragon Imports, Denver, CO

2001
“Aging and Vintages of Specialty Beers”

Adam Avery, Founder/Brewmaster, Avery Brewing Co., Boulder, CO
“All About Belgians”
New Belgium Brewing Staff, Ft. Collins, CO

“You’ve got to see the Randall in action to appreciate Sam’s creativity. He calls it an ‘aromatic hydrocarbon dispersion matrix’ – fancy lingo for pushing beer through a hop-infested pool filter – but it works. Most interesting seminar I’ve ever been to!” [“Hops and Randalling”, Adam Avery/Sam Calagione]
– Rick Matsumoto, Rocky Mtn Brewing News

2013 CraftBeer.com's Beer & Food Pairing Taste-Off Winner
Shawn DeWitt (Owner, Coronado Brewing Company) has won this challenge two years in a row!  Cypress Grove Purple Haze on Trader Joe’s Raisin Rosemary Crisps with Coronado’s Hoppy Daze Belgian IPA. It was a glorious pairing.

2012 CraftBeer.com's Beer & Food Pairing Taste-Off Winners
Rick Chapman (Owner, Coronado Brewing) and Daniel Jensen (Brewmaster, Coronado Brewing)
Idiot IPA & Red Dragon Welsh Cheese


2011 CraftBeer.com's Beer & Food Pairing Taste-Off Winners
Steven Pauwels (Boulevard Brewing Company)
Boulevard Tank 7 Saison paired with Grafton Aged Cheddar Reserve

2010 CraftBeer.com's Beer & Food Pairing Taste-Off Winners
Steven Pauwels (Boulevard Brewing Company)
Bourbon Barrel Aged Quadrupel paired with Crème Brulée Ice Cream

2009 CraftBeer.com's Beer & Food Pairing Taste-Off Winners
Will Myers (Cambridge Brewing Company)
Barleywine paired with Point Reyes Original Blue

2008 CraftBeer.com's Beer & Food Pairing Taste-Off Winners
Peter Bouckaert (New Belgium Brewing Company)
Le Fleur paired with Grafton Two Year-Aged Cheddar


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