21st Annual
Rocky Mountain
Microbrewing Symposium
February 19, 2016
Welcome!
The Rocky Mountain Microbrewing Symposium (RMMS) was founded by the late Dr. James Mattoon. It is brought to you
today by the wonderful steering committee members listed below! The College of Letters, Arts and Sciences, the
Biotechnology Center, and our sponsors provide support.
The RMMS organizers, listed below, will strive to make your attendance as rewarding as possible. Let them
know how they can help you.
Dr. James Mattoon, Founder (12/9/1930-12/24/2010)
UCCS Biotechnology Center
2015/2016 Steering Committee Members
Ken Andrews
Pinon Ridge Educational Services, LLC
John Carlson
Colorado Brewers Guild
Dana Johnson
BIRKO Corp.
Laura Lodge
Customized Craft Beer Programs
Dr. Tom Wolkow
Associate Professor of Biology, Director of the Biotechnology
Get involved in organizing the 2017 RMMS . . . . . . . .
 Be a sponsor
 Be a speaker
 Help organize the agenda
 Host the Thursday night reception
 Host the Friday night dinner
Send your inquirers to Margie Oldham at moldham@uccs.edu
2
2016 RMMS Agenda
8:00 – 8:50 am . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Check-in and Breakfast
(FREE for all paid attendees, speakers, and sponsors)
9:00 – 9:50 am . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Session 1 / Operations
9:50 – 10:05 am . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Break
10:05 - 10:55 am . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Session 2 / Marketing & History
11:00 – 11:05 am . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Break / BEER OPEN
11:10 – 12:00 pm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Session 3 / Beer Styles
12:05 – 12:15 pm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Dr. Mattoon Award Presentation
12:15 – 12:45 pm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Lunch
(FREE for all paid attendees, speakers, and sponsors)
12:45 - 1:35 PM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . KEYNOTE ADDRESS
1:40 - 2:20 pm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Sponsor Tables, Networking, Beer Sampling
2:20 - 3:10 pm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Session 4 / Craft Malt
3:15 pm. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Break
3:25 - 4:15 pm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Session 5 / Brewing Process
4:20 – 4:30 pm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Break
4:30 – 5:20 pm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Session 6 / Business / Panel
5:20 - 5:30 pm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Raffle and Close
6:30 – 9:30 pm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Phantom Canyon Dinner Party
(Entry with RMMS ticket ONLY)
Location: 2 E. Pikes Peak Ave.
3
Phantom Canyon Dinner Menu
**For all paid attendees, speakers, and sponsors**
--If you wish to purchase extra dinner tickets, you may do so at the check-in table--
4
Session 1
Scaling/Transitioning From a Smaller Manual Brew House
to a Larger Automated Brew House
Fred Rizzo & Riley Finnigan (Avery Brewing Co.)
In the world of craft beer explosive growth and rapid expansion have become
commonplace. Many brewers are seeking to scale-up their brewing operations
and implement more automation into their process. After one year of running operations at a new facility with a new
brew house Avery brewers reflect on lessons learned and share tips for brewers planning their own expansion.
Notes:
5
Session 2
A Geographer's View of the Colorado Brewing Industry: Where Matters When
John Carlson (Colorado Brewers Guild) & Dr. Steve
Gordon (Gordon Geospatial Services, LLC)
Colorado has sustained a brewing industry for over a century, from before the
Civil War to the present day, through boom and bust, Prohibition and Repeal,
and into the current micro/craft/indie explosion. A notable characteristic
throughout this time is the importance of location and pattern to defining,
interpreting, and fostering the Industry and its expression across the state.
Qualitative (maps) and quantitative (spatial statistics) observations of location and pattern create a spatial 'fingerprint' for
various Eras of Colorado brewing history, and contain examples of history repeating itself in space. These observations
are possible for Colorado brewing today, with trends across the industry driving a new landscape of brewing requiring
new lenses of interpretation.
Notes:
6
Session 3
Historical and Obscure Beers
Ben Knutson (AC Golden Brewing Co.)
A brief history on some of the worlds odd and truly fascinating
beer styles.
Notes:
7
Keynote Address
The Future of Craft Beer as seen from an Industry Insider
Finn Knudsen, President - Knudsen Beverage Consulting Co.
During the past years the number of US craft breweries has been growing steadily and it
looks like the 2016 numbers will show positive growth as well. This presentation will
address some personal observations about what can be expected in the future.
One may wonder if the growth of new brands/specialty beers is sustainable, and if there is room for additional specialty
beers, how will the purchase of the successful craft breweries and craft brands impact the craft beer market, how are the
Craft Brewers adjusting to changing consumer demands? Are there any clear paths or solutions one can follow how best
to keep and/or attract existing and new consumers and keep them interested?
The enthusiasm and entrepreneurship of the craft brewers are key to keeping the craft beers segment alive and well for
now, but it will be good for all to have a solid long range plan for the individual businesses. All in all these are personal
observations and options that will be discussed based upon having worked in the brewing industry for 50+ years.
Notes:
8
Session 4
Craft Malt – Navigating the Boom
Jason Cody (Colorado Malting Company)
Craft Malt is going one way, up. The growth of the craft malt industry has been tremendous
going from 3 operational craft malt houses in 2009 to a now overwhelming 91 registered in
2016. Craft Malt is on the rise and maltsters are popping up everywhere. While it is true that
Craft Malting can be done correctly and consistently, how can a brewer navigate all these new
companies and products? What are the pitfalls to watch out for? How can a brewer
understand the benefits of craft malting and the potential dangers? Why should a brewery
work with a craft malt house and if they choose to do so, what information should they be aware of? Colorado Malting
Company's Co-Founder, Corporate President/CEO Jason Cody will help brewers navigate this potential minefield of
companies and promises.
Notes:
9
Session 5
Getting to Know your Lacto: The Effects of Wort Gravity, IBUs, and Percent
Alcohol on Lactic Acid Production
Josh Armagost and Dan Ramos (The Brewing Science Institute)
Sour beers are a growing segment of the craft beer market.
With this trend more breweries are attempting to brew sours
for the first time. A firm knowledge of the bacteria used in
the making of these beers will improve your process and
overall beer quality. We will provide a synopsis on
Lactobacillus, covering its biology and different methods of
using it in the brewing process.
Notes:
10
Session 6
Brewpub and Resort Brewery Panel Discussion
Tommy Thacher (Telluride Brewing Co.), Mark Fitzgerald (Butcherknife Brewing Co.),
Troy Casey (Casey Brewing), Tony Simmons (Pagosa Brewing Co.), & Abby George
(Barrels & Bottles)
Owner/managers of brewpubs and resort-area production breweries discuss challenges common to the industry with a
focus on seasonality, staffing issues, and other topics. Plenty of time for Q and A and an interactive discussion for all types
of brewers.
Notes:
11
Our Sponsors
Platinum Sponsorship
Five tickets to the RMMS, a sponsor table,
plus inclusion on the RMMS website and event program
Titanium Sponsorship
Three tickets to the RMMS, a sponsor table,
plus inclusion on the RMMS website and event program
Gold Sponsorship
Two tickets to the RMMS, a sponsor table,
plus inclusion on the RMMS website and event program
Silver Sponsorship
One ticket to the RMMS, a sponsor table,
plus inclusion on the RMMS website and event program
Bronze Sponsorship
One ticket to the RMMS and inclusion on the RMMS website and event program
PLATINUM SPONSOR
TITANIUM SPONSORS
12
GOLD SPONSORS
SILVER SPONSORS
BRONZE SPONSOR
13