Registration for the Joint Yeast Symposium is now open! If you are an ASEV member, please contact us for the member discount promotional code.

The Joint Symposium on Yeast and Fermented Beverage Flavor will be held on April 24-26, 2019, at the Oxford Suites Sonoma County, Rohnert Park, California. The two-and-a-half-day conference will feature KU Leuven Genetics Professor Kevin Verstrepen, who will be presenting his keynote address, “A Systems Approach to Understanding and Improving Fermentation Aromas.” Dr. Verstrepen serves as the director of the VIB Center for Microbiology, director of the Leuven Institute for Beer Research and Honorary Professor at Nottingham University. For more information on Dr. Verstrepen, click here.

Additionally, three workshops have been added to the program. For more detailed information, click on each link:

• Flavor and Aroma Generation in Beer and Wine Fermentations: A Comparison and Contrast Perspective with Bill Maca of HWM Yeast Solution, LLC, USA, and Tom Pugh of E&J Gallo Winery, USA
• Yeast Selection for Flavor Impact with Kara Taylor of White Labs, USA
• Crafting Sour Beer Is a Good Thing, Finishing Strong is Epic with Rob Christiansen and Lindsay Barr of New Belguim, USA

Sponsorship opportunities are still available. For more information, contact ASBC or Christine Benz, sponsorship chair.