Kaylyn Kirkpatrick is the Technical Brewing Projects Coordinator for the Brewers Association (BA). Before starting at the BA, Kaylyn managed the Cornell University Brewing Extension program, which provides analytical lab services, educational content, and brewing resources to the craft beer community in New York State. Kaylyn earned her Bachelor’s degree in biochemistry from Colorado State University and a Master’s degree in food science from Oregon State University, where she studied in the Brewing Science Lab. She has a brewing and distilling diploma from the Institute of Brewing and Distilling in London and previously worked as a beer chemist at New Belgium Brewing Co. in Fort Collins, Colorado.
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Event Overview
Grain, hops, yeast, and water: That’s beer. It’s a product of our natural environment.
While the quality of beer is dependent on good agricultural practices, beer drinkers don’t often consider terroir — the soil, topography, and climate — when appreciating it. Terroir is typically a wine term, and though there are exceptions, beer people may be averse or disinterested in the concept altogether.
If terroir really is an “expression of a sense of place,” why isn’t the term used more often in brewing? Is it because beer involves more processing? And given the variety of additional ingredients and processes to make beer, how many ingredients need to come from a singular geographic area for the beer to express a sense of that place?
When we look at beer as an agricultural product through the lens of terroir, we can further appreciate the ingredients and care that go into making great beer. Crack one open and join us for a thought-provoking, interactive discussion on terroir and beer.
RESOURCES / NEXT STEPS
Brewers’ Association
CRAFT BREWING: Cornell Certificate Program
Homebrewers’ Association
State Craft Beer Sales & Production Statistics, 2020
Industrial Arts Brewing
Stodgy Brewing Company
While the quality of beer is dependent on good agricultural practices, beer drinkers don’t often consider terroir — the soil, topography, and climate — when appreciating it. Terroir is typically a wine term, and though there are exceptions, beer people may be averse or disinterested in the concept altogether.
If terroir really is an “expression of a sense of place,” why isn’t the term used more often in brewing? Is it because beer involves more processing? And given the variety of additional ingredients and processes to make beer, how many ingredients need to come from a singular geographic area for the beer to express a sense of that place?
When we look at beer as an agricultural product through the lens of terroir, we can further appreciate the ingredients and care that go into making great beer. Crack one open and join us for a thought-provoking, interactive discussion on terroir and beer.
RESOURCES / NEXT STEPS
Brewers’ Association
CRAFT BREWING: Cornell Certificate Program
Homebrewers’ Association
State Craft Beer Sales & Production Statistics, 2020
Industrial Arts Brewing
Stodgy Brewing Company
What You'll Learn
- How different growing regions offer particular complexities, challenges, and opportunities to express terroir in beer
- The ways in which hops and malt may contribute to beer flavor and a sense of regional identity
- How brewers and beer drinkers alike can think creatively and critically about what they make and drink
Speaker
Kaylyn Kirkpatrick
Visiting Lecturer
Cornell University
Visiting Lecturer, Cornell University
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Mar02
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2022-03-02 13:002022-03-02 14:00Terroir or TechniqueAdd to CalendarGrain, hops, yeast, and water: That’s beer. It’s a product of our natural environment.
While the quality of beer is dependent on good agricultural practices, beer drinkers don’t often consider terroir — the soil, topography, and climate — when appreciating it. Terroir is typically a wine term, and though there are exceptions, beer people may be averse or disinterested in the concept altogether.
If terroir really is an “expression of a sense of place,” why isn’t the term used more often in brewing? Is it because beer involves more processing? And given the variety of additional ingredients and processes to make beer, how many ingredients need to come from a singular geographic area for the beer to express a sense of that place?
When we look at beer as an agricultural product through the lens of terroir, we can further appreciate the ingredients and care that go into making great beer. Crack one open and join us for a thought-provoking, interactive discussion on terroir and beer.
RESOURCES / NEXT STEPS
Brewers’ Association
CRAFT BREWING: Cornell Certificate Program
Homebrewers’ Association
State Craft Beer Sales & Production Statistics, 2020
Industrial Arts Brewing
Stodgy Brewing Companyhttps://ecornell.cornell.edu/keynotes/view/K030222/primaryAmerica/New_YorkeCornell
While the quality of beer is dependent on good agricultural practices, beer drinkers don’t often consider terroir — the soil, topography, and climate — when appreciating it. Terroir is typically a wine term, and though there are exceptions, beer people may be averse or disinterested in the concept altogether.
If terroir really is an “expression of a sense of place,” why isn’t the term used more often in brewing? Is it because beer involves more processing? And given the variety of additional ingredients and processes to make beer, how many ingredients need to come from a singular geographic area for the beer to express a sense of that place?
When we look at beer as an agricultural product through the lens of terroir, we can further appreciate the ingredients and care that go into making great beer. Crack one open and join us for a thought-provoking, interactive discussion on terroir and beer.
RESOURCES / NEXT STEPS
Brewers’ Association
CRAFT BREWING: Cornell Certificate Program
Homebrewers’ Association
State Craft Beer Sales & Production Statistics, 2020
Industrial Arts Brewing
Stodgy Brewing Companyhttps://ecornell.cornell.edu/keynotes/view/K030222/primaryAmerica/New_YorkeCornell
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