Proposals were due by December 7. Once all proposals are received, they will be reviewed and considered by several groups, which will take a few weeks. Staff and Committees will also work to develop sessions to fill any major gaps in programming. We will begin to add session details in January, and the full session list should be ready in late February, before the early-bird registration deadline ends.
We accept presentations from Allied Trade Members and other organizations in the fall. Proposals are reviewed and selected by the MBAA, MNCBG staff, MNCBG committees, and MNCBG Board members. Our Committees of volunteer industry staff also coordinate sessions they think will be most beneficial to the industry. In 2025, 8 of 15 sessions were developed or coordinated by Committee members.
Yes. Make sure you get Early Bird Discounts by registering by the deadline, even if you don’t know which staff will attend. When you purchase, include your information as the Ticket Purchaser. Then, when asked to input information for each registration, you can write, “Attendee 1 (or 2, 3, 4) TBD,” in the First and Last Name section, and input your own email.
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Lance Shaner, Head of Chicago Plant Operations, Omega Yeast
The attenuation of a given yeast strain is a relative range because it can be heavily influenced by the wort fermentability or the composition of sugars extracted during the mash. On the hot side, we’ll overview how the brewer can manipulate wort fermentability in the mash and “set up the dinner plate” for a given yeast strain. On the cold side, we’ll dive into how different yeast strains can be used to consume more or less of the wort sugars and best practices to avoid attenuation problems stemming from poor yeast performance. We’ll apply this baseline knowledge and tackle more advanced technical challenges such as limiting ABV in NABLABs and targeting attenuation in dry-hopped beers. Selected by the MBAA.
3 Key Takeaways:

About the Presenter: Lance is the Co-Founder and Head of Chicago Plant Operations at Omega Yeast Labs in Chicago, IL, operating since 2013. Lance received a Ph.D. in Microbiology and Molecular Genetics from the University of Texas – Houston. He has 11 years of laboratory experience, including 5 years of original research on the stress response of Saccharomyces cerevisiae (a.k.a. brewer’s yeast).