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ISPE Brewing, Brettanomyces, and Biotech

Springdale by Jack’s Abby Brewing 
102 Clinton Street, Framingham, MA 01702


What can biotech learn from the brewing industry? It turns out, quite a bit! Join us to learn about the microbiology of beer and the interesting role yeast plays in brewing, as well as what lessons we can take away from the industry. The event will consist of brewery tours, presentations from two accomplished brewers with scientific backgrounds, and networking with food and beer. Please note: this is a 21+ venue


The Taming of the Brew (Ronn Friedlander) - In this increasingly hop-focused world of craft beer, yeast are the unsung heroes of brewing. Beyond just converting sugar into alcohol, yeast are responsible for a large proportion of beer's flavor. By going beyond the boundaries of domesticated brewing yeast, it may be possible to introduce a world of new flavors to beer. At Aeronaut Labs, we are collecting wild yeast to explore these flavors and develop new beers. Taming a wild yeast is no simple task, however, and this talk will focus on methods of collection and ensuring these yeasts are usable on an industrial scale.

When Good Bugs Go Bad: Detection of Beer Spoiling Microorganisms in a Mixed Fermentation Environment (Kate Steblenko) - Sour beer is a growing trend in the craft brewing industry, and many breweries are beginning to establish well respected, long term sour programs. Intentionally souring beers in a facility that also produces clean beer introduces an environment ripe for contamination. Both inoculating beer and preventing cross contamination require an active and evolving microbiology program. How contamination detection and prevention is accomplished in an environment that is intentionally saturated with spoilage microbes in a large brewery space.


This session will provide valuable information to engineering, design, facilities, manufacturing, quality, validation and beer enthusiasts.


Ronn Friedlander, Aeronaut Brewing Company 
Ronn Friedlander is cofounder and Chief Scientific Officer (CSO) of Aeronaut Brewing Company.  Ronn brings a vast academic background with a Biomedical Engineering degree from Rutgers, and a PhD in Medical Engineering and Medical Physics from MIT.  Ronn has taken his knowledge of cell culture to the industrial world heading up Aeronaut’s lab.

Kate Steblenko, Jack’s Abby Crafy Lagers 
Kate Steblenko is Jack Abby’s resident Beer Scientist in charge of maintaining their quality control program. Kate graduated from University of Vermont with a BS in Biochemistry and Molecular Biology and worked in a UMass/Harvard lab studying immunology to tuberculosis prior to joining Jack Abby’s in 2015.


Eric Felz, Shire 
Patrick Govoni, DPS

Before 6/7/2017:
Member $50.00  
Young Professional Members $20.00 
Non-Member $95.00
ISPE Student Members: FREE

After 6/7/2017:
Member: $60.00
Young Professional Members $30.00 
Non-Member: $115.00
ISPE Student Members: FREE


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Event Date: 2017-06-14 17:00:00 — 2017-06-14 21:00:00
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Early-Bird rate available through Wednesday, June 07, 2017

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Cancellation Policy

You may cancel without penalty or receive a refund if your cancellation is made in writing via mail, fax or e-mail to the ISPE Boston Area Chapter Office (465 Waverley Oaks Road, Suite 421, Waltham, MA 02452; office@ispeboston.org; Fax: 781-647-7222) and received prior to one week before the event. Refunds will not be made for cancellations after that date.

Refunds will be processed within 30 days after the written cancellation is received at the ISPE office. Registrations are transferable and may be switched to the name of someone else from your organization that is able to attend. Please call or email the Office with the other attendee's name.

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ISPE Boston Area Chapter
465 Waverley Oaks Road, Suite 421
Waltham, MA 02452
Phone: (781) 647-4773
Email: office@ispeboston.org

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Page last updated: 14 February 2017