The Science Behind the Craft

A Workshop for Craft Brewers

Purpose of Workshop

The demand for craft beer is rapidly growing.  Craft breweries and local brew pubs are popping up in every community.   Whether you are a seasoned brewer or just getting started this workshop will help you understand the science of beer production so you can improve the beer you are producing or create new offerings.  This workshop combines theory from industry experts and University of Nebraska faculty, along with laboratory exercises and of course, beer tasting!

Benefits of Attending

This professional development and educational opportunity will allow attendees to:

  • Learn from experts
  • Network with peers and industry experts
  • Participate in laboratory exercises
  • Participate in beer sensory session

Intended Audience

This workshop is intended for owners and employees of craft beer breweries interested in understanding the science of beer brewing and utilizing the information to improve their craft beer production.

Session Topics

  • What’s Growing? Fermentation & Micro 101
  • Getting to Know your Brewer’s Yeast
  • Controlling Your Yeast - Isolation, Propagation & Management
  • TLC - Care & Feeding of Yeast
  • Identification of Spoilage Organisms
  • The Challenge of Gluten Free – Understanding the Regulations & Requirements
  • Flavors in Beer: A Sensory Exploration of Modern Brewing Trends

All sessions subject to change

Expert Presenters


Neil Witte - Training and Technical Support Manager for Duvel USA, Boulevard Brewing Co. and Brewery Ommegang.  Neal began his career in the Kansas City brewpub industry, moving to Boulevard Brewing Co. in 1997 as a brewer.  In 2001, he took over field quality and training responsibilities and continues that role today with the new Duvel family of beers.  With quality and education as a main focus, he works closely with the national sales and marketing teams on all technical and training matters.  He also does extensive distributor and retailer training on all manner of beer related topics, including the brewing process, beer styles, draught systems and beer and food.  He is certified through the Beer Judge Certification Program and is currently one of 10 Master Cicerones.  He is co-author of the Brewers Association Draught Quality Manual, Draught Beer Quality for Retailers and a contributing author to the MBAA Beer Steward Handbook. Neil was also recently featured as a beer expert on a recent episode of Spike TV’s Bar Rescue.

Dr. Joe Baumert

Associate Professor, University of Nebraska-Lincoln, Department of Food Science and Technology & Co-Director Food Allergen & Resource Program


Dr. Heather Hallen-Adams
Assistant Professor – University of Nebraska – Lincoln, Food Science and Technology Department


Kara Taylor

Analytical Manager - White Labs, San Diego, CA


Dr. Robert Hutkins
Professor - University of Nebraska-Lincoln, Food Science and Technology Department


All speakers subject to change

Date & Location

July 25, 2016 - Lincoln, Nebraska, 8AM – 6PM

The workshop will be conducted on the University of Nebraska – Lincoln Nebraska Innovation Campus.

Attendees are responsible for their own hotel reservations. A limited number of rooms at the Holiday Inn-Downtown, 141 North 9th Street, 402-475-4011 402-475-4011, Craft Brewers Workshop  have been reserved at a discounted price of $109 + tax per night. This rate is for 1-4 people per room and includes a hot breakfast buffet in the hotel restaurant each morning. This special pricing will be available until July 1 or until the room block is full. To obtain the discounted pricing for the UNL Craft Brewers Workshop please reference "CRB" when making your reservation.

In addition, the hotel has a parking garage and offers free shuttle service to and from the Lincoln airport. Attendees can make arrangements with the hotel for free shuttle service to and from the campus each day. On Monday, Tuesday and Wednesday evenings the hotel hosts a Managers Reception for all hotel guests in the hotel lounge. This hotel is located in the Hay Market area with many restaurants and shops within walking distance.


Attendees must be at least 21 years of age to participate.  All attendees must bring proof of age ID to workshop

The fee for this 1 day workshop, which includes lunch, break refreshments, notebook and materials is $300 per person. 

Nebraska companies may be eligible for funding assistance through Nebraska Workforce Development. Please visit the following website for additional information:


Click the button to register. For questions or to register by phone please contact Jill Gifford at 402-472-2819 402-472-2819 or

Registration Deadline is July 1, 2016

Space is limited - early registration is encouraged

All participants must pre-register. Walk-ins cannot be accommodated!

Refunds will not be offered for cancelled registrations