10:00 – Registration
After registration, please take time to stroll the Great Hall sensory warm-up kiosks and get your senses “stretched out.” There will be kiosks featuring smelling, tasting and food affinities for the three main components of beer…yeast, hops, and malt…along with an aromatic flaws station that will thoroughly prepare your senses for the rest of the educational sessions. So, hop to it! We’ve barley gotten started.
10:30-11:45 – Welcome & Keynote
CHRIS WHITE, PH.D.
Chris White serves as the president and CEO of White Labs Inc., which manufacturers yeast cultures and provides fermentation services to the brewing, wine and distilling industries. Dr. White has a Ph.D. in Biochemistry from the University of California and a B.S. in Biochemistry from University of California, Davis. White is a coauthor of Yeast: The Practical Guide to Beer Fermentation, has authored numerous peer-reviewed articles on beer, yeast, and fermentation and was a co-designer of BrewMaster: The Craft Beer Game.
LUC “BOBO” VAN MECHELEN
President of the US Sector of Manneken-Brussels Imports, Van Mechelen is the face and brand ambassador for Chimay beers. A Belgium native, the energetic Van Mechelen has spearheaded the growth of the Belgian Trappist beer brand in the US. He has also been knighted by Le Chevalerie du Fourquet des Brasseurs for his work in beer.
12:00-1:30 – Luncheons
PREMIUM LUNCHEON
THE GOLDEN GOBLET
THIS LUNCHEON IS SOLD OUT
It’s a Cicerone vs. Sommelier showdown! Delight your palette as Certified Master Chef Jonathan Moosmiller, Executive Chef at Tulsa’s Southern Hills Country Club challenges a beer expert and a wine expert in the ultimate pairing experience. Guests will enjoy voting on the food and beverage pairings, culminating with a People’s Choice Champion. This lunch is a premium interactive session in the Hal Smith Demonstration Classroom.
PREMIUM LUNCHEON
A TANKARD AT TAYLOR’S
THIS LUNCHEON IS SOLD OUT
Relax and refresh in Taylor’s with a meal prepared especially for you by Certified Master Chef Jonathan Moosmiller, Executive Chef at Tulsa’s Southern Hills Country Club and our staff of students. Gather with your friends before you head to your selection of sessions and enjoy the atmosphere and delicious dishes.
GRAB & GO LUNCH
STEIN-N-SNACK
A tasty barbecue lunch will be available for purchase.
2:00-3:15 – Concurrent Seminars
BEGINNER
TASTING BEER
JORNS HALL
Craft beer doesn’t have to be fussy, but a few key tips can enhance the flavorful experience. Learn the basic elements of tasting beer and development terminology to understand the flavor profile the brewer is trying to convey to the drinker in a variety of beer styles. This presentation aims to get craft beer novices ready to taste a wide variety of craft beer from brewers throughout the US at the Pint-N-Bite Tasting.
INTERMEDIATE
WHEN BEER GOES WRONG
THE GALLERY
This seminar will focus on off-flavor tasting. Attendees will be presented with samples of common defects and learn to identify the defect as well as have a basic understanding of what could have caused the beer to be less than tasty.
INTERMEDIATE
COOKING WITH CRAFT BEER
THIS SESSION IS SOLD OUT
HAL SMITH DEMONSTRATION CLASSROOM
In this seminar, we focus on using beer as a direct replacement for ingredients such as water in bread, and stock in braising. Home cooking enthusiasts will leave with a firm understanding of preparing a meal with beer as an ingredient as well as advanced knowledge in food and beer pairing.
ADVANCED
SPONTANEOUS FERMENTATION
HIRST CENTER FOR BEVERAGE EDUCATION
How was beer discovered? Spontaneous Fermentation. This seminar presents the science behind spontaneous fermentation and the resulting flavor in the final beer.
3:45-5:00 – Concurrent Seminars
BEGINNER
CRAFT BEER MIXOLOGY
HIRST CENTER FOR BEVERAGE EDUCATION
This seminar will look at the incorporation of craft beer into the art of mixology. With craft cocktails on the rise, this session will provide foundations of which beer styles mix with which liquors for a memorable event.
INTERMEDIATE
CRAFT BEER HISTORY & INTERNATIONAL BEER STYLES
JORNS HALL
This seminar will take attendees back a few short decades to the humble beginnings of American Craft Beer in the 1970’s in California and bring them to the present state of a Craft Beer Revolution. Find out why craft beer is here to stay. This session provides a historic look at English, Belgian and German beer styles. Attendees will learn the difference between ales and lagers and leave with an understanding of Bitters, IPA, Pilsner, Hefeweizen, Wit and Trappist beer.
INTERMEDIATE
BEER & FOOD PAIRING
THIS SESSION IS SOLD OUT
HAL SMITH DEMONSTRATION CLASSROOM
This seminar will take a look at regional and historic beer pairings as well as offer insight into creating pairing based on beer styles and ingredients.
ADVANCED
HOP TALK
THE GALLERY
An in-depth look at one of the more flavorful ingredients in beer. Attendees will learn about different varieties of hops and the delicate role hops play in providing bitterness, flavor and aroma to beer.
6:00-8:00 – Pint-N-Bite Tasting
Experience the Pint-n-Bite Grand Tasting! Inaugural event, innovative name! The student executive team chose a casual, creative name for this fun tasting! Please join us to interact with a broad community of 30-35 brewers from Oklahoma and beyond. Chefs will make tasty treats that complement the craft beers. Prepare your palette as you will travel booth to booth sampling an array of flavors. You won’t want to miss it!
OKLAHOMA STATE
UNIVERSITY