$225 – $500

Down East Brew Conference 2020

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Fredericton Convention Centre

670 Queen Street

Fredericton, NB E3B 1C2


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Event description
The Fredericton Craft Beer Festival is pleased to be launching the Down East Brew Conference for 2020!

About this Event

The Down East Brew Conference is entirely focused on the business of brewing and distilling.

Heading into our first year, we are excited to bring together brewers, distillers, and owners together with legal experts, technical experts, maltsters, and industry professionals. We are expecting an attendance of 125+ brewers/distillers/owners/ industry professionals. Down East Brew Conference is anticipated to be the biggest craft beer and alcohol industry conference in the Maritimes.

Join the Down East Brewing Awards

sign up HERE

Join us as a brewer/distillers/owner/industry professional

The Down East Brew Conference is aimed at industry professionals. If you are a member of a provincial brewery/alcohol association or from the US , register and save $30 with the code DEBC20

Exhibiting at the Down East Brew Conference Tradeshow

Don't miss out on this fantastic opportunity to be one of the limited exhibitors at the Down East Brew Conference. Located near all conference sessions, the tradeshow will showcase your business to brewers/distillers, owners, industry professional and key decision makers throughout the day.

Email us at frederictonbeer@gmail.com for the 2020 Exhibitors package.

Support the Down East Brew Conference as a Sponsor

We are looking forward to welcoming all of the businesses that are supporting us and growing the craft brewing 7 distilling industry.

Sponsor levels:

Presenting Sponsor

Premier Sponsor

  • TBC

Supporting Sponsors

Additional Sponsor Opportunities are available

  • $1000 - Beer Glass Sponsor
  • $750 - Breakfast Sponsor (1)
  • $500 - Coffee Sponsor (3)- Fredericton Dumpster Service
  • $500 - Lunch Sponsor (2)
  • $500 - Beer Station Sponsor (4)
  • $500 - Down East Brewing Awards Sponsor (4)

Email us at frederictonbeer@gmail.com for more details and to see how we can tailor the sponsorship to suit your needs and brand. Ask us how was can expand your sponsorship to include the Fredericton Craft Beer Festival.

What's included Beer School & Alcohol School:

  1. 2 day pass to the conference
  2. 1 pass to Down East Brewing Awards (Thursday Night) @ Picaroons
  3. 2 lunches (Thursday and Friday)
  4. Breakfast (Friday)
  5. Cocktail & Beer samples
  6. Tradeshow access & beer samples

What's included as a Tradeshow Vendor:

  1. Two passes for the tradeshow
  2. 8 by 10 booth area
  3. Lunch
  4. Cocktails / beer samples
  5. Tickets to the Down East Brewing Awards dinner

Hotel Options

Hilton Garden Inn Downtown Fredericton Room Rate

Crowne Plaza Fredericton Lord Beaverbrook Hotel

The Alcohol School Agenda, Thursday March 5th, Crowne Plaza Fredericton

8:00-8:30 Registration & Welcome coffee

8:30-9:00 Annick Mercier Welcome & Introductions

9:00-9:40 Annick Mercier Raw Materials: Grains & Mashing for Vodka, Gin, and Whisky making

9:40-10:20 Dick Barba Raw Materials: Molasses and Raw Sugar for Rum making, liquors or RTDs

10:20 10:50 Coffee break

10:50-11:30 Annick Mercier Yeast physiology & Fermentation Management

11:30-12:30 Mike Doucette Distillation 101

12:30-14:00 Lunch (Tradeshow Open 12:00-3:00 )

14:00-15:00 Graeme Macaloney "Technical & Entrepreneurial Considerations for Starting Up a Whisky Business"

15:00-15:30 Maryse Bolzon Theory on Sensory, how does it work?

15:30-16:00 Coffee Break

16:00-17:00 Maryse Bolzon Sensory Session, faults and/or unique flavor development

17:00 18:00 Tradeshow and beer/cocktails with the Beer School.

2020 Beer School Agenda, Thursday March 5th, Fredericton Convention Centre

8:15 - 8:30 Introduction

8:30 - 9:30 Dr. John Isenhour - Hop Terpenes and Flavours

9:30 -10:30 Aaron Macleod - Craft Malt and Malt Sensory

10:30 -10.45 Coffee Break

10:45 -11:45 Eric Abbot - Sours and Souring

11:45 -12:30 Dr. Aaron Mills - Wild Hops Project Update

12:30 - 1:30 Lunch (Tradeshow Open 12:00-3:00 )

1:30 - 2:30 Mike Doucette - Oxidation…a Dirty Word

2:30 - 3:30 Coffee and Sensory set-up

Sensory Session in the afternoon

3:00 - 3:30 Dr. John Isenhour on hop terpenes

3:30 - 4:00 Aaron MacLeod on malt sensory

4:00 - 4:30 Mike Doucette oxidized beer experiment

4:00 - 6:00 Tradeshow and beer/cocktails

2020 Conference agenda, Friday March 6th, Fredericton Convention Centre

*** To Be Confirmed but will include the following***

  • Breakfast
  • Marketing
  • Tap Room Operations
  • Health and Safety
  • Trade Mark
  • Lunch
  • Craft Beer discussion

Beer School Speakers

Dr. John Isenhour



Aaron Macleod

Aaron MacLeod has been involved with malting and brewing quality testing and research for 14 years and is currently the Director of the Hartwick College Center for Craft Food and Beverage. The Center provides quality testing for beer and brewing raw materials including barley, malt and hops. Aaron was previously a chemist in the Canadian Grain Commission’s Grain Research Laboratory where he provided quality assurance for malting barley grown in western Canada and conducted research on factors affecting malting barley quality and quality measurement methods. Aaron is also a member of the Technical Committee of the American Society of Brewing Chemists and presents frequently on topics related to malting and brewing science and quality testing methods.



Dr. Aaron Mills (coming soon)

Mike Doucette (coming soon)


Alcohol School Speakers

Annick MercierTechnical Sales Manager LBDS

Annick is a microbiologist with a specialization in molecular biology. At the start of her career she was involved in microarray projects studying E. coli O157:H7. At St-Justine Hospital, she later studied HIV virus’s epidemiological patterns. In May 2007, she was recruited by the Lallemand Genetic Identification Laboratory and worked on yeast production quality control and R&D projects such as developing screening tools crucial to the selection of better performing yeast strains.Annick joined the La llemand Biofuels & Distilled Spirits (LBDS) team as a research associate in January 2013 and was in charge of a wide range of projects based on LBDS customers’ needs such as assessing the fermentation performance of newly developed strains and participating in advances in quality control methods.Since February 2017, she is the LBDS Technical Sales Manager for the Distilled Spirits Industry for the Canadian territory. Her role is to offer technical guidance and fermentation solutions to the Craft Distilling industry as well as to major distilleries across the country.

Dick Barba

Technical Sales Manager LBDS

Dick is a Chemical Engineer that started his career in distillation in Nicaragua in 2002, when hejoined SER Corp, a holding of companies producing rum and fuel ethanol. He started as a process engineer and in time moved to a role as Fermentation Manager in the rum distillery. In 2009, Dick accepted the role of Production Manager in a 50 klpd new distillery in Dominican Republic that crushed their own sugar cane, fermented the juice directly and produced steam and electricity from bagasse. From 2013 through 2017, Dick lived in Panamá while working as Distillation Specialist for Latin America for DIAGEO. There he was responsible for spirits sourcing and innovation projects in rum, tequila and neutral spirits throughout the region. Since 2017 Dick has been working for Lallemand as Technical Manager and is currently in charge of sales and providing technical support to craft distillers in the north east coast of the US.

Maryse Bolzon

Global Craft Distilling Manager LBDS

Maryse has her (Masters) degree in oenology and a Masters degree in marketing from the University of Bordeaux (France). She began her career in wine production then moved into technical sales to the wine industry in various areas of the world, South of France, Spain, Portugal, South America where she introduced new products and new technologies such as new selected yeast, selected bacteria for the wine, complex nutrients to get better fermentation and improve the aromatic profile.

In 2012 she moved to Lallemand Biofuels & Distilled Spirits as Business area manager – Europe where she was in charge of the development of the European market.

At the same time, she graduated from distilling getting her General Certificate of Distilling in 2015.

Since February 2018, she is the Global Craft Distilling Manager within LBDS in charge of the development of partnerships all over the world and provide new solutions to the Craft Distillers to create distinctive and unique Spirits .

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Fredericton Convention Centre

670 Queen Street

Fredericton, NB E3B 1C2


View Map

Refund Policy

Contact the organizer to request a refund.

Eventbrite's fee is nonrefundable.

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