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Jul
20
SciSoc

2021 Q1 – Yakima Chief Hops and Brew School

Scholarship Recipients
0

Pink Boots Society in partnership with Yakima Chief Hops is excited to announce the recipients for the Yakima Chief Hops and Brew School scholarship, Susie Bennett and Elizabeth Good.

Susie Bennett is the Quality Assurance Analyst and Microbiologist at Motorworks Brewing in Bradenton, FL. She became interested in the complex science behind craft brewing while studying as a biology undergraduate. Susie brought her experience and skills she learned as a biotechnologist and researcher when she made the jump to the brewing industry making herself useful in nearly every aspect of the brewing process. Susie thinks the Yakima Chief Hops and Brew School will allow her to educate and empower underrepresented groups by eliminating barriers by means of making the language and resources accessible. Check out her blog Susie on Tap where she shares what navigating the craft beer world is like through the eyes of a scientist.

Elizabeth “Betsi” Good is the Head Kombucha Brewer at Four Corners Brewing Company in Dallas, TX. As the head brewer, she is responsible for many aspects of the brewing process, including her most recent project of creating a kettle sour recipe for the 2021 Pink Boots Collaboration Brew Day® along with several other collaborations supporting the North Texas Chapter and other local breweries. She enjoys the opportunity to educate others about brewing and believes the Yakima Chief Hops and Brew School will expand her ability to help her do just that. Betsi was recently a guest on the Craft Beer Professionals’ Tuesday Talks focusing on supporting parents in the workplace.

Hops and Brew School® is an annual event offering craft brewers the opportunity to personally experience the thrill of the American hop harvest in Yakima and see exactly where your great beer begins. Led by industry experts, multi-generational hop growers, and our technical solutions specialists, this multi-day event includes technical seminars on product usage, recipe formulation, experimental varieties, brewing practices, and more.

Jul
20
SciSoc

2021 Q1 – Briess Malt and Brew Workshop Scholarship Recipient Announced

Scholarship Recipients
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Pink Boots Society is excited to announce the recipient for the 2021 Briess Malt & Ingredients Co., Malt and Brew School scholarship Kimberly Pollock.

Kimberly Pollock is the Head of Production at Camino Brewing Company in San Jose, CA where she is responsible for all aspects of production including, but not limited to recipe development, ordering ingredients, brewing, cellar work, and packaging. On top of all that, she is also responsible for training two aspiring brewers while developing an educational sensory program and standard operating procedures for all brewing and cellaring tasks. Kimberly believes the knowledge and understanding from the Briess Malt and Brew Workshop will give her the tools needed to create quality beers. She looks forward to sharing this knowledge with her community of women in fermentation. 

 

Briess Malt & Brew Workshop is an onsite course in October 2021 in Chilton and Manitowoc, WI. The Malt & Brew Workshop kicks off with a welcome reception followed by two days of seminars and hands-on learning at various facilities. Attendees can look forward to focused workshops on-base grains, specialty grains, sensory evaluation, malt house tours, and brewery tours. This scholarship is designed for brewhouse production staff wishing to understand further working with malted barley and other grains to create beer.  

Jul
20
SciSoc

2021 Q1 – Road to Cicerone Scholarship Recipient Announced

Scholarship Recipients
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Pink Boots Society in partnership with Cicerone is excited to announce the recipient for the Road to Cicerone® scholarship Isabella Perez.

Isabella “Bella” Perez is a Cellar Person and Canning Line Operator at Device Brewing Company in Sacramento, CA. This year she led their first Pink Boots Collaboration Brew Day® supporting the Sacramento Chapter by brewing a Hazy IPA named The Real Boss released in April. Bella hopes to open a farmhouse brewery with fresh fruits and vegetables that will provide fermentables and fresh produce for patrons as well as local microflora. She dreams to support events such Tap Takeovers by local LGBTQ+ community members, hosting open mic nights, and provide summer internships for females who are interested in learning more about mixed fermentation, hard work, and their own passion for creating new recipes.

The Road to Cicerone® course is a collection of beer styles and processes that will help the reader prepare for the Certified Cicerone® exam. The course is a mixture of books and quizzes. The course books will teach and lend insight into reasons and processes. For example, the brewing process of the course book will help brewers to better understand the brewing process and how brewers come to their decisions. The keeping and serving beer course will help with the front of house, ensuring nothing is being improperly handled between the brewery and the taproom.

Jul
20
SciSoc

2021 Q1 – White Labs Scholarship Recipients Announced

Scholarship Recipients
0

Pink Boots Society is proud to announce the recipients for the White Labs scholarships: Annamaria Deganutti, Jodi Hunter, and Ann Sandbrook!

After attending a Women In Beer panel in 2019, Annamaria Deganutti, Assistant Brewer at Brasserie BLEUE, was inspired to organize a special International Women’s Collaboration Brew Day in 2020. Unfortunately, the co-organized International Women’s Day event was canceled due to COVID-19 and local restrictions, but the delicious beer, Les Parleuses, remains a headliner to this day. Annamaria also organized the 2020 Home Brewing Competition in Alpes-Maritimes, France, and is excited to have been selected to organize the 2021 competition by the local brewers’ association, Brasseurs Indépendants des Alpes-Maritimes. She believes the White Labs – Sour Beer: Alternative Microbes and Fermentation Techniques course will provide her with the knowledge of wild and non-traditional yeast so she could eventually brew her own sour beers. 

Since October 2019, Jodi Hunter has been the Assistant Brewer at CCVK – Compañia de Cervezas Valle del Kahs in Madrid, Spain where she has faced several challenges since the beginning with a language barrier, but that hasn’t stopped her from learning the many aspects of brewing Spanish style craft beers. She feels that identifying and communicating fermentation is invaluable and essential, and is very excited about the White Labs – Many Flavors of Fermentation course. Jodi hopes to bring this knowledge and apply these principles within the American craft beer industry upon her return to the United States. She believes the key to success is through education and knowledge.

 

Ann Sandbrook, currently a Lab Specialist, has been working at Virginia Tech Analytical Services Lab in Blacksburg, Virginia since 2011. In addition to using TTB and AOAC testing methods on fermented beverages and working daily to troubleshoot quality problems with members, Ann also supports educational workshops both independently and in partnership with MBAA and ASBC. While she is familiar with analytical and sensory testing, she is looking forward to expanding her knowledge to brewing production. She plans to use her experience from White Labs – Reusing Yeast: Getting the Most from Your Culture course to elevate within the brewing industry and continue to provide educational opportunities by sharing her knowledge through industry workshops and events.

White Labs – Sour Beer: Alternative Microbes and Fermentation Techniques: From traditional spontaneous fermentation to inoculation techniques and overviews of the major organisms used and found in sour beer we’ll review the behavior of select organisms and how to best utilize them in a sour program.

White Labs – The Many Flavors of Fermentation: The ability to effectively communicate fermentation attributes is crucial in brewing business. Through the use of video, slides, narration, and quizzes, this online class will explore ways to describe yeast-influenced flavor/aroma compounds, how yeast can manipulate other ingredients, and ways to establish brand identity through sensory. Students will develop a comprehensive vocabulary and the ability to clearly communicate fermentation profiles to staff and customers alike.

White Labs – Reusing Yeast: Getting the Most from Your Culture: Consistent fermentations and high-quality beer begin with healthy yeast and consistent pitch-rates. Join Joe Kurowski, White Labs head of brewing operations, in this course, which offers an in-depth look at how to best harvest and store yeast for optimal performance. Explore various fermentation-related topics such as pitch rates, best practices when looking at yeast health and ideal conditions for yeast storage. Ideal for staff who works in the cellar, this course also provides content that everyone working in a brewery setting should understand.