Register online by November 15
In our next Technical Power Hour, Ian Ward of BSG Select Ingredients will present the latest information about the barley crop, both domestic and international, covering yield volume and quality of the current year’s crop. Ian will also discuss malt issues and malt economics.
This Power Hour will be about more than raw numbers and data, because Ian also will share his expert insights on developing trends and key issues that all craft brewers need to be aware of in 2016 and beyond. As always, attendees will have the chance to ask questions.
About our Speaker
Ian Ward holds a degree in chemistry from the University of Birmingham, England and a Ph.D. from the Carbohydrate Chemistry School at the same institution. Among many accomplishments, Ian holds a patent for a novel wort clarification procedure.
In December 2000, Ian joined Brewers Wholesale Supply as technical director. Following the acquisition of Brewers Wholesale by Rahr Malting in June 2004, Ian moved into commercial management as vice president for sales and marketing, and was promoted to president in September 2006. Ian continues to serve as president of the company, which was renamed BSG in spring 2013.
What is Power Hour?
Power Hour is an on-line, interactive teleconference series. Invited guests present on selected topics of interest to the brewing community, followed by a question and answer session. Power Hours are presented on a general monthly to bi-monthly schedule, but frequency may vary.
If a Power Hour has been scheduled, you will find additional information listed in the events calendar.
- Participating and accessing the archives is free to Brewers Association members.
To participate, you'll need the following
- Internet access on a computer with audio capability (phone access option available if your computer is not audio capable)
Participants Must Pre-register!
All pre-registered participants will be notified in advance via email with a link and instructions on how to participate. Teleconferences are approximately every six weeks and last for approximately one hour.