Québec's microbreweries Convention

9 am – 9 : 30 am

Welcome attendees

9 : 30 am – 10 am

President’s speech - Frédérick Tremblay, Président, AMBQ

10 am - 11 am

A collaborative, well-articulated marketing strategy! No industry can be any stronger than the weakest of its companies.

Jacques Nantel, Professor, HEC Born in Montréal in 1956, Jacques Nantel obtained a B.Comm from McGill University, a M. Sc. from HEC Montréal and his Ph.D. from Indiana University. He is a full professor at HEC Montréal, where he served as Director of the Marketing Department, Director of Programs and Registrar. He is also Executive Vice-President of Léger Recherche Stratégie Conseil. In the course of his thirty-five year career, he has published over one hundred scientific articles and many books and taught in a number of establishments, including Baylor University in Texas, Northwestern, Uni Strasbourg and the Johannes Kepler Universität in Linz. He has served on the boards of many businesses and organ-izations. He chaired the Omer Deserres Chair of Retailing and founded and was the first chair of the prestigious RBC Financial Group Chair of E-Commerce. Jacques Nantel is an experienced analyst and is often called upon by the media to comment on cur-rent economic conditions.

11 am - 11 : 30 am

Break

11 : 30 am - 12 : 30 pm

The Cicerone Certification Program

Mirella Amato, Master Cicerone® Beer specialist, Mirella Amato, has dedicated herself to promoting local beer and the art of beer appreciation since 2007. She is the first non-US resident to earn the title of Master Cicerone®. Mirella is a National Level BJCP judge and has sat on the jury for the Canadian Brewing Awards, Great American Beer Festival, European Beer Star and World Beer Cup. Mirella is the author of Beerology: Everything You Need to Know to Enjoy Beer…Even More and contributed a number of entries to the Oxford Companion to Beer. She was the recipient of the 2012 OCB Center of Excellence Industry Choice Award in Food & Beer Matching Development. Mirella offers staff training and consulting services to pubs, restaurants and breweries through her company, Beerology®. She is the Canadian Program Co-ordinator for the Cicerone Certification Program.

11 : 30 am - 12 : 30 pm

Beer and the environment - Beer production with no adverse environmental impacts. An overview of the regulatory environment governing industrial production in Québec with specific reference to environmental conditions. The various steps in beer production will then be reviewed in terms of their environmental impact and good environmental practices will be identified with a view to minimizing any damage that might be caused by industrial brewing operations.

Benoit Lamoureux, CEO, Enviro Data inc. Benoit Lamoureux is CEO of Enviro Data inc., a firm that specializes in environmental monitoring. He has a college diploma in Water Treatment Technologies, a BSc in Biology and a Master's degree in Business Development. He has been working in the field of environmental monitoring for more than 25 years. Over the last few years, his job has made him aware of the increasing importance of environmental concerns. He has kept up with Québec's regulatory changes and the increasingly stringent limits that are now imposed on local industries. He has also found that management in Québec industries has evolved in parallel with the regulatory changes, developing a "good corporate citizen" approach.

12 : 30 pm - 2 pm

Lunch

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2 pm - 3 pm

Hiring and training good servers
Panel/Discussion with Étienne Tremblay (Dieu du Ciel!), Frank Martel (Le Cheval Blanc) and Hugues Gagnon (Benelux et Cactus)

Moderator: Isabelle Charbonneau (Dieu du Ciel!)

2 pm - 3 pm

Yeast propagation.

Neva Parker, Head of Laboratory Operations, White Labs. Neva Parker has been with White Labs, Inc. since 2002. She earned her Bachelors Degree in Microbiology from Gonzaga University in Spokane, WA and first became interested in the brewing industry while studying abroad in London. Neva currently manages laboratory operations for headquarters in San Diego and the R&D facility in Davis, California. She is also responsible for developing the White Labs training and consulting program. She has presented at several workshops and conferences and published articles for brewing magazines. She is an active member of the American Society of Brewing Chemists and Master Brewers Association of the Americas.

3 pm - 3 : 30 pm

Break

3 : 30 pm - 4 : 30 pm

Québec hops and Harvest Ales
Profile of the industry. Qualitative characterization of Québec hops. Using fresh hops in the production of a Harvest Ale.

Julien Venne, Agronomist, M.Sc, CREDETAO
A professional agronomist, Julien Venne first got involved in the hops sector in 2009 when he was hired by the Centre de recherche et de développement technologique agricole de l’Outaouais (CREDETAO). This independent, non-profit organization received a three-year mandate from the government to study the agronomic performance of 10 varieties of hops. In 2012, Julien wrote a production guide to provide information for farmers who wanted to start a hop yard, increase productivity or improve the quality of their product. Since 2012, Julien Venne has been providing agronomic consulting services to producers all over eastern Canada. He supports more than 30 farmers located in Ontario, Québec and the Maritimes. In 2013-2014, the CREDETAO developed master plans to guide future developments for two producers' associations. In order to identify the major issues that are involved in this rapidly growing field, Julien made several familiarization trips to the United States and Europe. He also contributed to the growth of the Canadian industry by communicating what he had learned through a series of workshops, training sessions and conferences.

4 : 30 pm - 5 pm

Break

5 pm - 6 : 30 pm

The history of The Alchemist The history of The Alchemist brewery. The owners’ approach and convictions. The Alchemist, a state-of-the-art, constantly evolving brewery.

John Kimmich, owner and master brewer, The Alchemist. John Kimmich’s love for home-brewing began during his college years at Penn State in the early 90’s. In 1995 John was hired on as Head Brewer at The Vermont Pub and Brewery where he was mentored by craft brewing pioneer Greg Noonan. In 2003, John co-founded The Alchemist Pub and Brewery with his wife Jen in Waterbury, Vermont. For eight years their 7-barrel brew pub saw great success; John quickly created a reputation for making a large variety of high-quality craft beer that included both traditional and innovative styles. John first brewed Heady Topper, their flagship IPA, at the pub in 2004. This beer was an immediate success and grew in such popularity that in 2010 the Kimmiches started planning a small production brewery for the sole purpose of brewing, packaging and distributing Heady Topper. The Alchemist Cannery opened in 2011; the first cans of Heady Topper rolled off the canning line the morning after their brew pub was destroyed in Tropical Storm Irene.
Since opening 3 years ago, The Alchemist Cannery has grown over 600%. Today, John and the talented Alchemist staff produce over 9000 barrels of Heady Topper per year. As co-owner and Head Brewer of The Alchemist, John oversees all brewery operations and is involved with all creative input. A second production brewery and Visitor’s Center are being planned for Stowe, Vermont, and is slated to open in late 2015. This 30-barrel brewery will produce an additional 9000 barrels of beer per year including Focal Banger, John’s hop forward, American IPA.

6 : 30 pm - 9 pm

Cocktail
sponsored by

9 am - 10 : 15 am

AMBQ Issues
Alcohol in our society : Education or coercion?
Even though alcohol and tobacco do not produce exactly the same effects, it is more and more common, in certain circles, to speak of dealing with both in the same way: increased taxes, reduced accessibility, warning labels on products, tougher legislation, increased restrictions on the industry. Is all this inevitable? Must we resign ourselves to living with oppression and restrictions? What are our social responsibilities? How do we ensure a fair balance between health concerns and the joie de vivre that accompanies the use of our products?

Hubert Sacy, Executive Director at Éduc’alcoolHubert Sacy has been the executive director at Éduc’alcool since 1990. He has more than 44 years' experience in prevention, education and communication. Since he took on management of this organization, he has been responsible for the creation of its behavioural, social marketing, prevention, education and information campaigns. He has earned degrees in law (LL.L.), political science, (L. Sc. pol.) and French Literature (D.U.E.L.) as well as a Diploma in Advertising from the École des Hautes études commerciales de Montréal. He is also accredited in public relations (APR). He is treasurer of the International Council on Alcoholism and Addictions and head of its Alcohol Education division; he sits on the National Alcohol Strategy Committee, is a member of Educalchol Costa Rica and of the Fondation québécoise du cancer, member of the Comité scientifique de la Cité des civilisations du vin in Bordeaux and Chairman of the Board for "Bet on Yourself". As guest speaker at scientific conventions in Québec and in many different countries all over the planet, he has delivered numerous speeches on ethics and on the prevention of alcohol abuse. He has been called in to Québec courts to serve as an expert witness on a wide variety of issues related to alcohol and its consumption. In 2010, he was awarded the Ordre national du Québec (2010), the highest honour bestowed by the Québec government. He was also awarded the Queen Elizabeth II Diamond Jubilee Medal. He was named Marketing Personality of the Year in 2005 by the Association Marketing du Québec and, in 2006, in Paris, he was awarded the Trophée de l’Esprit alimentaire Catégorie Science.

10 : 15 am - 10 : 45 am

Break

10 : 45 am - noon

AMBQ  Issues (ctd.)
Modernizing the compositional standards for beer
Presentation and exchange of ideas in the context of the ongoing consultation process with the brewing industry on the modernization of the compositional standards for beer in Canada.

Mira Robitaille, Senior Program Officer, Consumer Protection and Market Fairness Division - Canadian Food Inspection Agency

noon - 1 : 30 pm

Lunch

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1 : 30 pm - 2 : 30 pm

Dry hopping
Various methods tested by brewpubs and small and larger microbreweries. Panel/discussion with Éloi Deit (Brasserie Dunham), Dominique Gosselin (Les Brasseurs du Temps) and Benoit Mercier (Benelux).

Moderator: Alain Geoffroy (Les Brasseurs du Temps)

1 : 30 pm - 2 : 30 pm

Everything you think you know or should know and don’t dare ask about. Québec laws and regulations concerning beer.
“ASK THE DOCTOR” FORMAT: Antoine Geloso, President, Groupe Geloso.

Moderator: Isabelle Charbonneau

2 : 30 pm - 3 pm

Break

3 pm - 4 pm

Export: Between dream and reality
Factors to consider when you are considering exporting your
product. Things you should know but no one has ever told you.

Stéphane Ostiguy, Chief Ideological Officer (CIO), Brasserie Dieu du Ciel!In 1995, after completing his master's degree in applied microbiology and molecular biology, Stéphane Ostiguy undertook studies for a Ph.D. in molecular biology. Three years later, in 1998, he abandoned his doctoral studies to join Jean-François Gravel and Patricia Lirette in opening la Brasserie Dieu du Ciel! on Laurier St. in Montréal. In 2007, Jean-François and Stéphane joined forces with Luc Boivin and Isabelle Charbonneau to open a second brewery in St-Jérôme for bottling their beers. Stéphane did a little of everything at Dieu du ciel!, including brewing. Now, as Chief Ideology Officer (CIO), his main task is general management of the business and ensuring that it stays true to its original core values. In particular, he is responsible for exports, events, special projects and the company image.

3 pm - 4 pm

Canning
Techniques and essential knowledge.

Véronique Paradis, Junior Engineer, Food Projects, Laporte Experts Conseils Véronique Paradis is a junior engineer with a degree in biotechnological engineering from the Université de Sherbrooke. She developed a passion for beer during her very first practical training period with Labatt Breweries in 2008, and was soon specializing in the brewing sector. Véronique earned a Diploma in Brewing from the Institute of Brewing and Distilling in 2012, and has gained in-depth knowledge of brewing and packaging processes. She was responsible for setting up the packaging department in a new plant, in complete charge of all aspects of the process, from design to start-up. Véronique came to Laporte Experts Conseils in 2012. Laporte is a Québec firm that has developed into an international business, specializing in food, pharmaceutical and biotechnological engineering. Laporte has managed over 400 projects in the field of brewing, both for microbreweries and for multinational companies. Thanks to this wide-ranging experience, Laporte has acquired a deep understanding of brewery issues, needs and current technologies.

4 pm - 4 : 30 pm

Break

4 : 30 pm - 6 pm

Reinheitsgebot: myths and reality

With Laurent Mousson, Beer polemicist & Ex-vice president of the European Beer Consumers Union (EBCU) Born in Pompaples, Switzerland, Laurent Mousson the "beer polemicist" dropped accidentally into beer nearly twenty-five years ago while appreciating some excellent British “cask best bitters". Starting out as an untrained amateur, he made his way in the world of beer as a self-educated expert who prized his independence above all. Officially, he began as the Swiss delegate to the European Beer Consumers Union (EBCU), and moved on, from 2003 to 2011, to the vice-presidency of that organization, where he made good use of his multilingual, multicultural Swiss background. In France, he is the co-founder of the Front Hexagonal de Libièration (FHL); he has officiated as a judge at competitions, been a lecturer and contributed articles for Bières et Plaisirs. He is an enthusiastic Québécophile with a thorough knowledge of the European brewing scene.

6 pm - 6 : 30 pm

Break (Shower, getting ready for the Gala, etc.)

6 : 30 pm and +

Appreciation Gala

9 am - 10 : 15 am

AMBQ Issues
A certification process

Francis Foley, coordinator, AMBQ Certification Committee
Presenting the guidelines of the certification program

10 : 15 am - 10 : 45 am

Break

10 : 45 am - 12 : 30 pm

AMBQ Issues
AMBQ’s Annual General Meeting
*** Only AMBQ members in good standing will be 
admitted to the AGM.

12 : 30 pm - 1 : 30 pm

Lunch

sponsored by

1 : 30 pm – 2 : 15 pm

MBAA (Master Brewers Association of Americas District Eastern Canada)

Welcome

2:15 pm – 3 pm

The Niagara College teaching brewery, the brewmaster and brewery operations management diploma (English)

Jonathan Downing, Brewmaster professor at Niagara College teaching brewery

3 pm – 3:45 pm

The Canadian Food & Wine Institute innovation centre (English)

Nigel Corrish, Research Project Manager, Food & Beverage Innovation at Niagara College

3:45 pm – 4 pm

Break

4 pm – 4:45 pm

Production and use of dry yeast (French)

Tobias Fishborn, Senior research scientist at Lallemand

4:45 pm – 5:15 pm

One way Kegs (English)

Andy Brewer, VP Sales at Petainer Keg

5 : 30 pm - 8 pm

Supper

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