Presented by Escarpment Laboratories and Paradise Grapevine, the Holy Waters Symposium is a two day program of technical, scientific and sensorial seminars that explore some of the most relevant and least understood topics facing producers and consumers of wine and beer today. Leading professionals from around the world will gather in Toronto to address challenges and present ideas and solutions in the pursuit of creating better wine and beer. See the full list of presenters and topics below

Hidden Secrets of The New England IPA

Dr. John Paul Maye - Technical Directorat Hopsteiner

The New England IPA (NEIPA) or Hazy IPA is a unique beer style that continues to climb in popularity. More and more breweries are starting to emulate the phenomenon known as the “haze craze,” giving way to opaque, cloudy glasses with intense tropical fruit notes. Most would suspect that the haze comes from the yeast, but NEIPAs typically contain less than 1 million cells/ml. The haze actually comes from the use of high protein adjuncts, primarily in the grain bill of wheat or oats. This makes incredibly hazy beers with turbidity measurements ranging from 80 – 900 NTU!

In this seminar Dr. John Paul Maye, Technical Director at Hopsteiner and passionate home brewer, helps explain in detail his latest research on this wildly popular phenomenon that few properly understand. Dr. Maye reveals the “Hidden Secrets of the NEIPA” and discusses results from the HPLC analysis of haze of a dozen NEIPAs in comparison to West Coast IPAs.

Wild Production with Mikkeller Baghaven

Ehren Schmidt - Master Blender and Brewer at Mikkeller Baghaven

Join Ehren Schmidt, Master Brewer/Blender/Yeast Scientist at Mikkeller Baghaven, for an overview of the fermentation and production of their spontaneous and wild ales. Topics include the use of indigenous yeast, fruiting techniques, spontaneous fermentation, maintaining wild cultures, blending and more.

THP, the mouse in the room

Richard Preiss, MSc - Microbiologist at Escarpment Laboratories

"Mouse taint" is widely considered a flavour defect which can impact the flavour of both sour beers and natural wines. This flavour is a result of the production of tetrahydropyridines (THPs) by lactic acid bacteria and/or Brettanomyces. In this presentation, the current state of scientific knowledge surrounding THP ("mouse taint") will be presented and discussed. Practical suggestions for mitigating THP in mixed microbial beverages will also be presented.

Open Top Fermentation

Mary Beth Keefe - Head Brewer at Granite Brewery

Join Mary Beth Keefe, Head Brewer at Toronto’s iconic Granite Brewery, as she presents the history of the Ringwood yeast system and it’s journey to North America. Learn why Granite decided to utilize this system and the techniques involved including sanitation requirements, yeast cropping and pitching, fermentation time and profiles and how to troubleshoot open fermentations.

The Path to Lacto 2.0

Iz Netto - R&D Biologist at Escarpment Laboratories

In this presentation we’ll discuss the path to the development of Escarpment Labs’ Lacto 2.0 blend. We’ll share the research on how we decided on the Lactobacillus strains for the new blend, from why there was need for a second blend product, to interpreting test results, and all the twists and turns in between.

Evolution of Dry Hopping

Luke Pestl of Bellwoods Brewery

There’s no question that Bellwoods Brewery has shaped the landscape of hop forward styles in Ontario since their genesis in 2012. Stylistically Bellwoods has managed to stay ahead of the curve, predicting and creating new fashions in beer that consequently define the market trends in Ontario and Canada. Key to the success of Bellwoods’ relevance has been their creative and adventurous mindset, the relationships that its core team has forged all over the world, and their insatiable appetite for quality and product development. During this seminar Luke Pestl will take us through the evolution of dry hopping techniques at Bellwoods Brewery and tell us his experience of what works, what doesn’t and what is next.

Modern Piquette

Todd Cavallo - Owner and Winemaker at Wild Arc Farms

A discussion of the history, economic significance, and chemistry of piquette, a low alcohol wine product made from spent grape must. We'll take a look at piquette's historical role in the vineyards of 19th century Europe, and how it's resurgence makes sense in the current marketplace. There will also be a dive into the roles of pH, alcohol, yeast, and Lactic Acid Bacteria in the production of modern Piquette.

Lager Stars

Luc 'Bim' Lafontaine - Owner and Brewmaster at Godspeed Brewery

Michael Fava - Head Brewer at Oxbow Brewing Company

Olivier Dupras - Head Brewer at Isle de Garde Brasserie

Lagers are in, and they’re still hard to brew. These frothy gems are touted as the toughest styles to perfect and for good reasons. So, we’ve assembled a panel of some of the most admired lager brewers in North America to answer your questions and discuss their tricks and techniques. Our panelists differ substantially in their approach, but they all have one thing in common, each of them knows how to brew a crisp frosty! If you’re a brewer that’s living in 2019, this seminar is not to be missed. A follow up event celebrating some of the best lagers available in the province will be held at WVRST the night after the symposium (Thursday, 25th July).