Must have Farm-to-Bar ticket to access this stage
12:30PM: Fruit, Malt, & Sugar: The Fuel of Fermentation - The sugars in fruits and malted grains provide the energy that yeast needs to produce alcohol. Listen to a panel of industry experts discuss the different distinctions of sugars, harvesting your own sugar sources, and how they influence fermentation. Panelists include Justin Siemens of Bees Brothers Brewing, Anthony Caspary of Ventura Spirits, Peter Goldammer of BrewLAB, and Ian Cutler of Cutler's Artisan Spirits, and Trevor Scoggins of Telegraph Brewing Co.
1:30PM: Hops, Herbs & Spice: Flavoring your Brew - Hops and spices have long been used to preserve and flavor different alcoholic beverages. This panel will teach the audience about natural preservatives used in fermented beverages, growing hops, and how they are used in beer, and even cider. Panelists include Brian DeBolt of Pacific Valley Hops, Nole Cossart of The Apiary Ciderworks & Meadery, Justin Crider of Lama Dog, and Andrew Carter of Ventura Independent Beer Enthusiasts [VIBE].
2:30PM: Cultivating Yeast: The Birth of Booze - Whether its vinegar or Viognier, yeast and other microorganisms are the driving force behind fermented beverages. From tending to wild microorganisms to incorporating beer yeast into bread, learn about the intricacies of fermentation from this panel of microbial masters. Panelists include Charles Williams of Broken Clock Vinegarworks, Patrick Ceriale of Telegraph Brewing Co., James Burge of Pure Order Brewing Co., Native Yeast Bread Baker Nancy Oster, and Kevin Ashford of Figueroa Mountain.
3:30PM: Live Music TBA