Presenters: Juice Drapeau and Tim Matthews, Oskar Blues Brewery

Oskar Blues Brewery was the first brewer to put craft beer in a can and has continued to grow exponentially since. While it has added a brewery in North Carolina and has one in the works in Texas, Oskar Blues has never forgotten its roots and the place that started it all. Oskar Blues Grill & Brew is the original OB location and now focuses on brewing specialty and collaboration beers. Come taste some of their latest releases and hear how a growing brewery can still manage to keep that small-town feel.

Music is provided by the

no_bird" rel="noopener noreferrer">PK Jazz Collective on the Free Music Archive and is used under the Creative Commons License.

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Presenters: New York hop farmers; Eric Van Schoick, Brewery Ommegang; officials from the Cornell Cooperative Program

Brewery Ommegang is helping to reenergize the New York State hop farming industry. By partnering with local farmers, Ommegang developed Hopstate NY, an American pale ale using only state-grown hops. Ommegang brewer Eric Van Schoick discusses the collaboration with hop farmers and Cornell College to craft beers with hops from the brewery's own back yard. Attendees will sample Hopstate NY and Fleur de Houblon.

Music is provided by the

no_bird" rel="noopener noreferrer">PK Jazz Collective on the Free Music Archive and is used under the Creative Commons License.

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Presenters: Dan Kopman, Schlafly Beer; Brian Nelson, Hardywood Park Craft Brewery

A fruit beer is defined as a beer fermented with fruit. A fruit-flavored beer has been flavored after fermentation with a fruit concentrate or extract. One is not better than the other; they are simply different. In this salon, Schlafly Beer and Hardywood Park Craft Brewery will share examples of both and provide suggested food pairings.

Music is provided by the

no_bird" rel="noopener noreferrer">PK Jazz Collective on the Free Music Archive and is used under the Creative Commons License.

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Presenters: Phil Wymore, Perennial Artisan Ales; Nathan Zeender, Right Proper Brewing Co.; Tim Lake, Right Proper Brewing Co.

Perennial Artisan Ales of St. Louis and Right Proper Brewing Co. of Washington, DC both use large oak foeders as a conduit for the expression of their house mixed-fermentation cultures. The goal is characterful beers with layers of complexity and charm. For the vast majority of the human endeavor of fermentation, wood vessels were the medium-these current-day foeder beers are really more revivalist than innovative. Taste the results of their experimentation with four unique beers.

Music is provided by the

no_bird" rel="noopener noreferrer">PK Jazz Collective on the Free Music Archive and is used under the Creative Commons License.

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Presenters: Adam Dulye, Brewers Association; Steve Wildy, Vetri Family; Kyle Mendenhall; Steve Bradt of Free State Brewing Company

Ever wondered what goes into creating the SAVOR menu and trying to pair food with 176 different beers? Here's your chance to find out from the chefs behind SAVOR: An American Craft Beer and Food Experience. Brewers Association executive chef Adam Dulye, Steve Bradt of Free State Brewing Company, Chef Kyle Mendenhall, and Steve Wildy of the Vetri Family provide insight into the trials and tribulations of crafting the SAVOR menu. Taste some of the pairings offered at this year's event and hear the stories behind their creation.

Music is provided by the

no_bird" rel="noopener noreferrer">PK Jazz Collective on the Free Music Archive and is used under the Creative Commons License.

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Presenters: Matt Brophy, Flying Dog Brewery; Ed Currie, PuckerButt Pepper Company; Thom Toth, Voodoo Chile Sauces

Flying Dog brewmaster Matt Brophy is a hothead. He's always been fascinated by the distinct types of heat that individual peppers impart on food. Naturally, that fascination (and now expertise) found its way into beer. Flying Dog has two heat-centric projects in the works for 2016. Matt will walk through the recipe development process and what ingredients their brewers look for to balance each pepper. He'll answer questions such as, "Why is the process different with a mild pepper vs. an intense pepper?" and "What constitutes true balance and the ideal flavor outcome?" Matt will be joined by Ed Currie, CEO and mad scientist behind PuckerButt Pepper Company, and Thom Toth, founder, president, and chief sauceologist at Voodoo Chile Sauces, who will speak to the dynamics of peppers, spice, and the relative scale of heat.

Music is provided by the

no_bird" rel="noopener noreferrer">PK Jazz Collective on the Free Music Archive and is used under the Creative Commons License.

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Presenters: Ilan Klages-Mundt, Insight Brewing; Mark Reith, Atwater Brewery; Dan Sartin, Big Storm Brewery

Decadent. Velvety. Rich. These are words often used to describe some of our favorite desserts. But these are also some of the terms you'll think of when tasting four unique beers that may remind you more of a dessert than a beer. Join Atwater Brewery, Big Storm Brewing Company and Insight Brewing Company as they present beers sure to satisfy your sweet tooth.

Music is provided by the

no_bird" rel="noopener noreferrer">PK Jazz Collective on the Free Music Archive and is used under the Creative Commons License.

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Presenters: Ilan Klages-Mundt, Insight Brewing; Mark Reith, Atwater Brewery; Dan Sartin, Big Storm Brewery

Decadent. Velvety. Rich. These are words often used to describe some of our favorite desserts. But these are also some of the terms you'll think of when tasting four unique beers that may remind you more of a dessert than a beer. Join Atwater Brewery, Big Storm Brewing Company and Insight Brewing Company as they present beers sure to satisfy your sweet tooth.

Music is provided by the

no_bird" rel="noopener noreferrer">PK Jazz Collective on the Free Music Archive and is used under the Creative Commons License.

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Presenter: Jim Koch, Boston Beer

Join Samuel Adams founder and brewer Jim Koch as he discusses the Sam Adams Nitro Project. Attendees will have the chance to learn about the science behind nitrogenated beers (and the widget in cans) and sample three distinct beers: a coffee stout, an IPA, and an experimental brew from the Boston Brewery.

Music is provided by the

no_bird" rel="noopener noreferrer">PK Jazz Collective on the Free Music Archive and is used under the Creative Commons License.

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Presenters: Rob Tod, Allagash Brewing Co.; Gary Fish, Deschutes Brewery; Jason Perkins, Allagash Brewing Co.; Veronica Vega, Deschutes Brewery; and Robin Johnson, Deschutes Brewery

Join Allagash and Deschutes for an intimate session to introduce the special, one-time-only SAVOR symposium collaboration beer, showcasing local ingredients from both regions. They will discuss sustainable agriculture practices and pour additional specialty beers that speak to their respective local terroir.

Music is provided by the

no_bird" rel="noopener noreferrer">PK Jazz Collective on the Free Music Archive and is used under the Creative Commons License.

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