2nd Annual Philadelphia Grain and Malt Symposium

Friday-Saturday, March 2-3, 2018

University of the Sciences
McNeil Science and Technology Center
600 S. 43rd St.
Philadelphia, PA 19103
Map and Directions

Please join us for an opportunity to collaborate, to network, to educate, and to strengthen the local grain and malt supply chain.  The Philadelphia Grain and Malt Symposium is open to all farmers, brewers, distillers, bakers, restaurateurs, and consumers who are interested in learning more or making connections in the local supply chain.

Presented By

  • USciences Brewing Science Program
  • Deer Creek Malthouse
  • Kitchen Table Consultants
  • Philly Loves Beer

Major Sponsors

  • PA Preferred
  • Eight Oaks Craft Distilling
  • Dish, LLC
  • Philadelphia Society for Promoting Agriculture
  • McNees Wallace & Nurick, LLC
  • Brewers of PA

Sponsorships are available. Contact Matt Farber at m.farber@usciences.edu for more information.


Friday, March 2, 2018

6pm Friday Night Networking
Location: New Liberty Distilling

Saturday, March 3, 2018

8–8:45am Registration and Local Pastries

Supply Chain—Keynote

Malting Barley: Isn't it Just Another Cereal Grain?
Joe Hertrich, Retired Group Director, Brewing Raw Materials, Anheuser-Busch, Inc.


Let’s Start From the Beginning—Breakout Mini-Lectures

Get a refresher on essential concepts or learn something new (grain & malt applications)! Mini-lecture format with industry experts. Coffee Break at mid-point allows attendees to switch rooms if interested.

Breakout Room 1 (45min each)
Malting 101: Mary Jane Maurice, Director of Technical Services, Malteurop
Farming for Malting 101: Alyssa Collins Ph.D., Director, Southeast Agricultural Research & Extension Center, PSU

Breakout Room 2 (45min each)
Brewing 101: Amaey Mundkur, Brewer and Sensory Scientist
Distilling 101 - Chad Butters, Eight Oaks Craft Distilling                                

Breakout Room 3 (45min each)
Milling 101: Mark Fisher, Owner, Castle Valley Mill
Baking 101: Alex Bois, Owner & Head Baker, Lost Bread Co.


Local Lunch


Quality and Safety Considerations for the Grain & Malt Value Chain
Tatiana Lorca Ph.D., Food Safety & Quality Program Leader, ECOLAB


Coffee Break


Invited Talks with Q & A

Invited talks from subject matter experts presenting research topics that relate to grain and/or malt quality (both food/beverage).

2:15–2:40pm:  Nature or Nurture? Genetic and environmental influence on grain/malt quality. An agronomists perspective
Mark E. Sorrells Ph.D., Professor of Plant Breeding and Genetics, Cornell University

2:40–3:05pm  Analytical control strategies for success in the craft food and beverage industry
Aaron MacLeod, Director of the Center for Craft Food and Beverages, Hartwick College

3:05–3:30pm  Quality and the consumer. Why “good” just isn't good enough
June Russell, Manager of Farm Inspections & Strategic Development at Greenmarket, GrowNYC

3:30-4:00pm  Speaker Questions and Answers


Local Product Showcase

Sample, sip, socialize and enjoy a selection of food and beverages made with local grain and malt.  If interested in participating in the Local Product Showcase, please contact Ann Karlen at annkarlen65@gmail.com.

Hotel Accommodations

For our out of town guests, a block of hotel rooms has been reserved at the Homewood Suites by Hilton University City Philadelphia, PA.  Please see http://group.homewood-suites.com/PhiladelphiaGrainMaltSymposium for more information.  The special conference rate is only available until February 19th or until the block is sold out.


Advance Tickets: $50; At the Door: $70

Registration closes February 28. 2018

Ticket includes Friday Night Networking, full admission to all Saturday programming, coffee, a locally-sourced, boxed lunch, and food and beverage showcase.

You must be 21 years old or over to attend this event.


Matthew J. Farber, PhD
Brewing Science Program Director


Office Location: McNeil Science and Technology Center (STC), Room 374 
University of the Sciences
600 South 43rd Street
Philadelphia, PA 19104-4495