Mitch Steele is the former brewmaster for Stone Brewing Co., and now serves as Brewmaster and COO at New Realm Brewing Company in Atlanta.
A household name in both the homebrewing and craft beer community, Mitch quite literally wrote the book that defined a style, IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale and will be giving the keynote speech at BrewCon talking all about IPA, pale ales and everything hoppy!
Editor-in-Chief of Zymurgy
Dave’s passion for lager was born soon after he started homebrewing in 2009, when US craft brewers and homebrewers were preoccupied with high-alcohol ales, barrel-aged beers, and bitterness bombs.
His most recent book, Lager: The Definitive Guide to Tasting and Brewing the World’s Most Popular Beer Styles celebrates the joys of cold-fermented beer, combining history, a style guide, and brewing tips into one volume.
Fergus grew up in Limerick and studied Biotechnology in Waterford. A summer job in a dairy laboratory convinced him that testing cheese wasn’t for him, while a move to England for a temporary lab job at Fullers in London convinced him that brewing was.
A short stint at Murphys was then followed by 7 more years at Fullers and a move from the lab into the brewing side. Then in 2004 he moved to Adnams as assistant brewer and latterly as their Head brewer.
Fergus aims to marry traditional brewing techniques with new innovations, styles and hop varieties and will be at BrewCon to discuss how to craft modern English ales at home.
Richard Kilcullen, upstate New York native and Sagittarius, has moved on from establishing Wicked Weed’s sour program in North Carolina to the North East of Scotland, where he has built his house of alternative fermentation: BrewDog OverWorks.
With a decade of brewing experience, including establishing one of the most popular mixed fermentation brands in the USA, he has arrived in the UK to redefine wild and sour beer.
The wealth of mixed culture knowledge he brings to this side of the pond is doubled by his passion for his craft. Hear about the processes employed at OverWorks in crafting these balanced beers with brettanomyces fermentations, wood ageing and American flare.
Peter has been homebrewing for about 12 years, developing a special affection for mixed fermentation sours, German lagers and Tesco water products.
In his spare time he likes to make sense of water treatment, judge at competitions and take part in Capital Brewer barrel projects. More recently, Peter has consulted on recipe development for a number of breweries and has joined the fledgling Trevo da Caparica brewery in Portugal to dip his toes in the commercial game