The first joint symposium on Yeast and Fermented Beverage Flavor is only weeks away! The two-and-half-day symposium, co-hosted by American Society of Brewing Chemists (ASBC) and American Society for Enology and Viticulture (ASEV), is set to take place on April 24-26 at the Oxford Suites Sonoma County Hotel in Rohnert Park, California.

The symposium will investigate yeast’s impact on beer, wine and other fermented beverage flavors through topics like the effect of terroir, genetics, nutrient input, and funky co-fermentations with yeast interspecies and yeast hybrids on fermented beverage flavors. Welcoming the attendees is a Tuesday night reception and tasting. Bookend keynote presentations will provide a historical perspective on all yeast – where it’s been and where it’s going. The opening keynote presentation on Wednesday will cover industrial fermentation and aroma control while the closing keynote presentation on Friday will address how the yeast genome is being written. In addition to the keynotes, there will be several sessions and workshops as well as opportunities to taste wine, beer and cider in the context of yeast strain and the species’ impact on the production of fermentation secondary metabolites. For the full program schedule and detailed information, click here.  Registration includes a dinner and tour of the Russian River Brewing Company.

For more information about the symposium and registration, click here.