Beer Stability: Haze - Friend or Foe?

In-person seminar by the Great Northern Section

Better understand the fundamentals of flavour and colloidal stability in beer and challenge the myths around naturally hazy beer styles at the Great Northern Section's latest seminar! You will also learn how to measure haze and control the level in your beer.

This event may be particularly useful for GCB and Diploma 2 brewing candidates, but helpful to all brewers and packagers of beer.

After the seminar, we invite all attendees to attend the AGM and quiz night at 6:30pm hosted at the same venue. Click here to register for your free AGM ticket.

Schedule:

• 12:30pm - Start
• 1pm to 1:30pm - Lunch
• 1:30pm to 6pm - The afternoon will cover the following topics: flavour stability, colloidal stability from raw materials through to final package, options to reduce haze by filtration and the different methods of haze measurement, as well as new research on the components of deliberately hazy beer, concluding with a panel Q&A
• 6:30pm - Great Northern Section AGM & Quiz night.

Speakers:

• Professor David Cook, Nottingham University
• Joel Sanderson, PhD student, Heriot Watt University
• Dr Stephanie Brindley, Murphy & Son
• Peter Riddell, Director, IPT
  
  

Why You Should Attend:

• Learn from highly knowledgeable presenters in their specialist field, including a PhD student currently studying the components of an intentionally hazy beer.
• A chance to learn from one of the leading beer flavour stability experts
• Chance to ask questions and strengthen your knowledge around this often-misunderstood topic.
• Network and socialise with industry peers

How to get there:

• Central Manchester location approx. 0.5 miles from Manchester Oxford Road station. Also accessible by tram.
• Selection of hotels nearby if required.

Tickets: £20 to include hot buffet lunch , tea and coffee. Please note your dietary requirements on the booking form on Eventbrite. There are only 40 tickets so book early to avoid disappointment!

Booking deadline: MONDAY, 26 February at midnight