From Field to Glass: Innovations in Brewing and Distilling

The LAB

Learn about innovation in the brewing and distilling industry and hear about the important role ingredients and technologies play in creating innovative products in this burgeoning space across the state. Experts and creators who are crafting diverse beverages using locally sourced agricultural products and ingredients will share their stories. In conjunction with Food I Ag I Ideas Week, this event will take place from 11 a.m. to 3 p.m. followed by a cash bar happy hour from 3 to 4 p.m. The event will celebrate the diversity of grain to bottle and identify opportunities for continued growth, networking and innovation. You'll hear from Assistant Professor of Cereal Chemistry George Annor, Ph.D. from the Department of Food Science and Nutrition, along with a multitude of other keynote speakers. Get more details here.