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Empire State Barley & Malt Summit - The Value in Local

Preliminary Agenda

Monday, December 16th:

12:00 - 1:00 pm Registration opens; Exhibitor set-up
1:00 - 5:00 pm

Session I.  New York Brewing Value Chain

  Cheryl Thayer, Cornell Cooperative Extension, Harvest New York Program: Convene Summit, Welcome
  Paul Leone, Executive Director, New York Brewers Association, Overview of the NYS Brewing Industry

Panel Discussion: NY Brewing Value Chain from Grower to Consumer (Paul Leone, moderator) 'Opportunities/needs of each value chain partner to advance the industry'

Francis Domoy, Domoy Farms, Oakfield, NY
Ted Hawley, New York Craft Malt, Batavia, NY
Dan Palladino, Heritage Hill Brewhouse, Pompey, NY
Dan Chapman & Joe Ori, All Who Wander, Manilus, NY

  Stefan Fleming, Empire State Development, Current State of Brewing Licenses,
  Barry Labendz, Kent Falls Brewing, Kent, CT, Success using 'local' as a brand identifier
  Viewing of video: The Science of Spirits, American Malt, Part 1
3:00 - 3:30 pm Break
  What’s the Malt Got to Do with It? An exploration of malt flavor in beer. Beer sensory exercise for all attendees led by Aaron MacLeod, Hartwick College. Malt provided by New York Craft Malt, Hudson Valley Malt, and Murmuration Malts
  Comments from Kevin King, Deputy Commissioner of Agriculture & Markets
5:00 - 9:00 pm Brewers tasting, with hors d’ouerves. Featured breweries include: Fleur De Lis, 5&20 Spirits & Brewing, Heritage Hill Brewhouse, Hudson Valley Malt, Philly Brewing, Seneca Street Brewery, Strong Rope Brewery, Stout Ridge Distillery, Indian Ladder Farms Cidery & Brewery
6:30 - 8:00 pm Dinner (buffet)
9:00 pm Brewers tasting formally concludes


Tuesday, December 17th:

7:30 - 8:30 am Breakfast & Registration and exhibit set-up
8:30 - 9:40 am

Session II.  Value in the ‘Local’ Narrative to Beer Retailers and Consumers

  Gary Bergstrom, Professor, Cornell University, Welcome from Cornell University and Cornell Cooperative Extension
  Keynote by Christopher Shepard, Senior Editor of Craft Brew News, ‘The latest on ‘local’ in the craft beverage world’
9:40 - 10:30 am Exhibitor introductions and extended networking at exhibits
10:30 - 11:45 am

Session III: Barley and Malt Technical Updates for 2020

  Attendee discussion with Cornell Extension Agronomy Team Members (Gary Bergstrom, Aaron Gabriel, Kevin Ganoe, Christian Malsatzki, and Mike Stanyard)
  Are the ‘Ten Keys to Success’ leading to success for malting barley growers?’
  Aaron MacLeod, Hartwick College Center for Craft Food & Beverage, Malting technical update
11:45 - 12:00 pm Corey Mosher, Mosher Farms, Bouckville, NY, First steps toward a barley growers association
  Andrea Stanley, Valley Malt, Hadley, MA, The four square feet campaign
12:00 - 1:00 pm Lunch, exhibits, and networking
1:00 - 3:15 pm

Session IV. More Barley Technical Updates

1:00 - 2:00 pm Varieties & Seed
  Mark Sorrells, Small Grains Breeder, Cornell University, Progress on barley breeding, variety evaluation, and New York Born, Bred, and Brewed Initiative
  James Gillum, Wheat Product Manager, KWS Cereals USA, Vision for marketing malting barley varieties in the Northeastern U.S.
  Phil Atkins, New York Seed Improvement, Cornell University, Seed certification
  Discussion (Kevin Ganoe, facilitator)
2:00 - 2:30 pm Break, exhibits, and networking
2:30 - 3:15 pm Post-Harvest Handling
  Chuck Kyle, Preferred Grain, Grain cleaning and drying
  Mike Stanyard, Cornell Cooperative Extension, Northwest New York Dairy, Livestock & Field Crops Team, Grain storage and insect management
  Discussion (Mike Stanyard, facilitator)
3:15 - 4:15 pm

Session V: Opportunities to Grow the Malting Grains Industry in New York

  Introduction and presentation of discussion questions (John Hanchar; Extension Economics Educator; Corey Mosher, grower; Jeff Trout, grower)
  ‘Two thousand acres and 20 growers: Where do we go from here? ‘  Roundtable discussion and report (John Hanchar, facilitator)
4:15 pm Adjourn