01/21/2020
Brew to Moo
When - Thursday April 16, 2020 from 3:30 pm – 6:30 pm
Where - BrewDog Brewery Museum, 96 Gender Rd Canal Winchester, OH
What: You will follow the science of fermentation through the beer and cheese making process with guided experts. Meet a local dairy farmer who uses the spent grain from BrewDog Brewery to feed his cows and ultimately turns the grain into nutritious and delicious dairy foods. In celebration of Earth Day (April 23, 2020) you will learn how upcycling, recycling and caring for the environment are critical to Ohio dairy farmers. We will conclude with a guided opportunity to experience the synergy between beer and Ohio made cheese, from Black Radish Creamery, for the ultimate taste experience.
You will also have time to learn more about dairy farming through a virtual reality experience, play sustainability trivia (for prizes), explore the brewery museum and sensory rooms and network with colleagues. Includes a ticket for one drink token. Come join us for this fun, interactive late afternoon CEU opportunity!
Cost - $15.00 (registration deadline April 8, 2020) CEU’s – 2 hours
**Limited Space, register early **Shuttle opportunity between OAND hotel and BrewDog
BrewDog was started by two men and a dog in 2007 in Scotland; in 2017 they opened their first brewery in the US in Columbus, OH and the current brewery/museum/hotel opened in 2018 https://www.brewdog.com/usa/locations/brewery/columbus
Hosted by: the American Dairy Association Mideast
Agenda/Topics -
- Guided Brewery Tour and the art of fermentation
- Panel of Experts:
- BrewDog Brew Master/Head of Productions - Tamar Banner
- Dairy Farmer Lee Kohler, Marodore Farm – Baltimore, OH
- Artisan Cheesemaker John Reese, Black Raddish Creamery – Alexandria, OH
- Guided Beer and Cheese Pairing – impact on taste and the synergy between foods
Panelist Biographies:
Tamar Banner is a veteran of the craft beer industry, having started brewing professionally in 2001. In 19 years of brewing, she has worked in the brewhouse, cellar, packaging, quality, and management. She started in May 2018 as the production manager at BrewDog Brewing Company LLC. Prior to BrewDog, she worked for Harpoon Brewery in both Boston and Vermont, and New Belgium Brewery in Fort Collins, Colorado. She makes her own cheese at home and has a passion for beer and food pairing and speaks regularly on this subject at beer dinners and events. She holds a bachelor’s degree from Yale University and is finishing her master’s degree in Brewing and Distilling Science at Heriot Watt University in Scotland this summer. She is a Certified Cicerone and a member of the Master Brewers Association of the Americas, the Ohio Craft Brewers Association, and the Pink Boots Society. She currently sits on the board of the local chapter of the Master Brewers Association.
Lee Kohler is a 5th generation dairy farmer from Baltimore, Ohio. Together with his son Jeremy, they care for 80 Guernsey and Holstein cows and farm 350 acres of crops at Marodore Farm. The Kohlers are proud to work as a team to produce safe, wholesome milk and provide excellent care to their cows.
John Reese, a graduate of the Culinary Institute of America, is the owner and operator of Black Radish Creamery in Alexandria, Ohio. He and his wife Anne have been producing artisan cheeses and small-batch fruit preserves since 2017 and together, they sell their products in their shop in the North Market of downtown Columbus.