Québec's microbreweries Convention

9 h – 9 h 30

President's speech - Frédérick Tremblay

9 h 30 - 10 h 15

German hops -

Ferme LocherMarie-Pierre and Ludwig Locher grow hops in Tettnang, in the southern part of Germany. Their family has been farming for four generations on 17 hectares where they cultivate eight different varieties of hops. In 2004, at the age of 36, agronomy engineer Ludwig Locher took over the farm and has been specializing in the cultivation of different varieties of aromatic hops and in direct sales to breweries. Direct marketing is a joint effort involving Ludwig and his 33-year-old sister, Marie-Pierre, who works for the private Bavarian brewery "Camba Bavaria". Their clients include some well established medium-sized German breweries and a few renowned craft brewers abroad.

10 h 30 - 10 h 50

Capsules Sensations -

Création de Philippe WoutersEditor of "Bières et Plaisirs", a free publication that is in fact the most important specialist media in the brewing world, Philippe Wouters is also an accredited beer sommelier and a renowned speaker. He is a media resource person, author, tasting workshop leader, beer judge, president of the "Amicale des gros du Québec", keynote speaker and consultant who truly enjoys sharing his philosophy of beer with a public that is keen to learn about the brewing culture in Québec and elsewhere on the planet. Born and raised in beer-loving Belgium, the culture of fine food and fine beers has been an essential part of his life for the last 20 years. Philippe is a joyful epicure and a brilliant, lively speaker.

10 h 50 - 11 h 10

Building gastronomical beers -

Martin Thibault and David Lévesque GendronAs often as possible, Martin Thibault and David Lévesque Gendron, also known as Les Coureurs des Boires, travel the world in search of great beers and places which know how to make them shine. Winners of first prizes from the North American Guild of Beer Writers and from the Canadian Culinary Book Awards, they have now published their second major work, a two-book boxset entitled Les saveurs gastronomiques de la bière. After having traveled to more than twenty beer countries, they are now ready to share their ideas and discoveries with those who live for and within the craft beer industry.

11 h 15 - 11 h 30

PAUSE

11 h 30 - 12 h 15

How to set up an inexpensive lab -

Marylou TrudelMarylou Trudel is head of quality control and research and development at the Le Trou du Diable microbrewery. She earned a Masters degree in biochemistry in 2004, and then went into teaching chemistry, physics and microbiology. In 2010, with the continued expansion of the microbrewery, she was approached to oversee quality control. In 2012, she pursued her quest for knowledge by taking the course in microbiology and yeast management offered by the Siebel Institute. She set up the lab and quality control protocols for Le Trou du Diable microbrewery, where she is now employed full time.

11 h 30 - 12 h 15

Importance of the brand image for a microbrewery -

Carl GrenierEntrepreneur, leader, marketing visionary, Carl first made his mark with a university project that created a whole new approach to advertising: publicity in public restrooms. A final year project that would turn the communications world on its ear. For the first time ever, advertising could be tailored 100% for women and 100% for men and displayed in a place where it would inevitably reach an as-yet-untapped market: the 18-34 age group. Never has such an intrusion been so lucrative! ZOOM MÉDIA grew into the most important poster network in North America. The advertising industry now had an innovative, punchy poster campaign that would reach the target 18-34 age group. The business spread out over the country, from sea to sea, putting down roots in 55 American cities and states including New York, Chicago, Florida, Los Angeles and Puerto Rico. In 2001, Carl was expanding into the European market. He was so successful that ZOOM Média became one of the most prosperous corporations in North America in its sector, interior display. ZOOM was sold in 2004, and Carl, still passionate about communications, decided to take up another challenge by founding a new advertising agency called AMEN. In less than three years, this agency became a world leader in creativity in the advertising world, managing accounts, to name only a few, for Lise Watier, Sleeman, Musée des beaux arts and Hyundai. In 2009 -10, AMEN was sold to the Publicis group and Carl's career was taking another new direction. He became an active investor in a number of corporations, including the Microbrasserie Siboire, which he co-founded with Pierre-Olivier and Jonathan.

12 h 15 - 13 h 45

LUNCH - Pairing beers with foods - Philippe Wouters creation

sponsered by

13 h 45 - 14 h 30

The quality program - Jérôme Denys, Luc Vallée and Michel Gauthier

14 h 45 - 16 h

Rapid growth and expansion – Panel "Answers to your questions" - Jean-François Gravel, André Trudel, Frédérick Tremblay

16 h 15 - 17 h 45

Lambics -

Jean Van RoyJean Van Roy‏ is the fourth generation of brewers at the Brasserie Cantillon. He was officially employed by the company in October, 1989, but, as is the case in many family businesses, he has actually been active at the brewery since he was very young. He inherited his passion for production and blending techniques from his father and his grandfather. He has been a brewer and blender for more than ten years, carrying on his parents' battle to preserve the production of traditional Lambic in Brussels.

17 h 45 - 20 h

COCKTAIL

sponsered by

9 h – 11 h

AMBQ issues - Progress report on legal and regulatory framework issues

11 h 15 - 12 h

Cask-conditioned beer -

Alex BarlowAlex's passion for beer started with his first job, as cellar-man at his local pub. With 30 years' international brewing and retail experience, he's a qualified Master Brewer, experienced brewing consultant, lecturer, sommelier and judge. He is Director of ALL BEER which is committed to enhancing peoples' enjoyment of beer through effective communication: Flavour > Discovery > Choice, and author of the award-winning ALL BEER Experience (Le guide de dégustation All Beer (translated by Serge Noël). Trained in brewing by Bass, he was responsible for trade quality in the pubs, clubs and bars of Northern England from '92 – '96 and has educated hundreds to keep and serve cask ales perfectly.

12 h - 13 h 30

LUNCH

sponsered by

13 h 30 - 14 h 15

Interprovincial trade agreements -

Françoise BoivinFrançoise Boivin is the NDP member for Gatineau in the Parliament of Canada. She is a lawyer by training and practised in the Outaouais region for more than twenty years. From 1998 to 2002, she hosted an open-line radio show called "Le choc des idées" on CJRC-1150, then, in 2003 and 2004, a current affairs program called "Dossier Boivin" on Canal Vox. From 2009 to 2011, she hosted "Le témoin est à vous" and served as co-host in a program called "La Vérité Choc" on Canal Vox Outaouais. She also collaborated in the Denis Lévesque show on LCN.

13 h 30 - 14 h 15

Safety in the brewery -

Manon OuelletteManon Ouellette is a member of the Québec Order of Professional Human Resources Counsellors (CRHA) with nearly twenty years' experience in HR, including fifteen years as a human resources manager. Ms. Ouellette was Manager of Human Resources at Brasseurs RJ for nine years, and has recently moved to that same position at the Brasserie McAuslan. Her experience covers a wide range of environments including unionized and non-union, small, medium and large businesses. Her general human resources skills and her specialization in human relations therapy make her valuable colleague in the workplace.

14 h 30 - 15 h 15

Malts -

Andreas RichterA Munich native, Andreas is a 1996 graduate of the Technical University Munich-Weihenstephan, where he earned a degree in brew engineering from the department of food science and technology. His thesis dealt with Strecker aldehydes. A year later, he joined the Weyermann® Malting Company of Bamberg, in Bavaria, as the Company's QA/QC Manager. At Weyermann®, his key responsibilities include the company's quality management systems, product and recipe development, and customer consulting. He also serves as the liaison with universities and scientific institutions; and he is a Doemens Academy-certified beer sommelier. Since 2005 he is a beer judge a the GABF and the WBC.

15 h 30 - 16 h 15

Efficient production -

Jean-Michel DegrauxJean-Michel Degraux is a Belgian brewing engineer who was trained at the IMC in Brussels. He has worked mostly in production, spending over twenty-five years in a group of breweries which, in 1986, formed the Interbrew association that evolved into the number one: AB InBev. He then took a position as production manager with Chimay, where he remained for six years. Of course, he discovered other types of beers and another approach to human relations management in which the human occupies the pivot position. He is currently in pre-retirement, and since he has no desire to leave the brewing environment behind, he has been in Québec for a year or more as a microbrewery consultant. Not only does he provide useful theoretical and practical advice, he has also been collaborating with Bières et Plaisirs in developing a training program designed for all types of microbrewers.

16 h 30 - 17 h 30

Sour beers -

Chad YakobsonChad Yakobson is the Owner and Brewer of Crooked Stave Artisan Beer Project located in Denver, Colorado. He obtained a BSc in Horticulture Science before going on to study Viticulture and Oenology in New Zealand. He then switched his focus to the brewing industry concentrating on various micro-organisms present during barrel-aging of sour beer. In 2010 Chad completed his master's thesis, titled: Primary Fermentation Characteristics of Brettanomyces Yeast Species and Their Use in the Brewing Industry, and was awarded a Master of Science in Brewing and Distilling from Heriot-Watt University and the International Centre for Brewing and Distilling in Edinburgh, Scotland.

18 h 30 and +

APPRECIATION GALA

9 h - 10 h 15

AMBQ issues - Microbreweries and refillable containers - problems and perspectives

10 h 30 - 12 h

AMBQ issues - Quality program

12 h - 13 h 30

LUNCH

sponsered by

13 h 30 - 17 h 15

MBAA TECHNICAL PRESENTATIONS

13 h 30 - 14 h 15: Carbon dioxide solubility in wort and beer - Alex Speers from ICBD-Heriot-Watt University (ENG)

14 h 30 - 15 h 15: Hop breeding program and new variety development - Tim Kostelecky from Houblons John I. Haas, Inc. (ENG)

15 h 30: Manufacturing beverage cans - Daniel L'Heureux from Crown

16 h 30: Quality validation and the main routine tests used on the different elements of a can production line - Maxime Boisvert from ABI

14 h - 17 h

Salle : Mansfield 3 - Table des microbrasseries coop – Réseau de la coopération du travail du Québec (Rencontre s'adressant spécifiquement aux microbrasseries coopératives).

17 h 30 - 19 h 00

DINNER

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