Event

WDG April 8th Event

You know it takes quality ingredients to make great spirits, but how do you actually identify quality in grains and botanicals? In this two hour session, industry experts will highlight the key factors to consider when evaluating the quality of raw ingredients for grain based spirits and botanical flavorings. The conversations will include suggestions for best practices and standard methods of analysis. Attendees will receive an annotated reading list of technical books relevant to the topic.

Date: Monday April 8th, 2019
Time: 3-5pm
Location: Fremont Mischief Distillery, 132 N Canal St, Seattle WA
Ticket price: Members - Free
Non-members - $10
Refreshments: Light snacks and beverages will be provided.

Hour 1: Presentation and Q&A from two industry members:

Saul Phillips, QA Lead at Skagit Valley Maltings will focus on malted barley quality

Seth Small, Farmer and owner at Smalls Family Farm will focus on un-malted grain quality

Topics may include:
How to interpret grain certificates of analysis (COAs)
Hot-steep analysis to determine aromas and flavors from small samples of grain
Differences in flavor and specifications based on season, irrigation, and growing conditions.
Agronomic and malthouse requirements for quality malts.

Hour 2: Panel discussion with two gin distillers and a liqueur maker

Panelists:
Kimberly Karrick (Scratch Distilling)
Ben Capdevialle (Captive Spirits)
Sam Desner(Salish Sea Organic Liqueurs)

Moderator: Jason Parker (Copperworks Distilling)

Topics may include:
Certificates of Analysis, and what to look for
Variations in location, variety, processing, and weather conditions
Steep analysis for evaluation of aromas and flavors