A Happy hour About
unhappy beer
We’re talking beer, spoilage, and QC with our friends at Sketchbook Brewing. Join us for good beer and a crash course on what ruins it.
Come for a beer. Stay for the spoilage.
Sample Sketchbook’s incredible line up, meet the Acorn team and get to know other brewers from the Chicago area.
Hear from Acorn’s COO, Max Derbyshire, on how SENTRI helps craft brewers affordably level up their QC and significantly cut time spent chasing contamination.
We’re putting your palate to the test. We’ve inoculated beer with varying degrees of L. brevis to test if you can detect early contamination and see what it turns into on the shelf.
See what makes SENTRI different. We’ll do a full QC run from sample to result using Sketchbook’s own beer.
Meet SENTRI: Molecular spoilage detection.
On your brewery floor.
SENTRI brings lab-grade spoilage testing directly to your production floor. Detect beer spoilers across lactic acid producing bacteria, diastatic and Brettanomyces yeasts, and hop-resistant strains. No lab, no send-outs.
Hop-resistance genes
Wild yeast (STA1+, Brett)
What SENTRI tests for.
28+ species across Lactobacillus, Pediococcus, Megasphaera, and Pectinatus. The usual sources of sour, buttery, or hazy beer.
HorA, HorC, and HitA. These mark the strains that survive hopped beer and are the ones most likely to cause trouble post packaging.
21 diastatic S. cerevisiae (STA1+) strains and 5 Brettanomyces (Dekkra). Off flavors, over-attenuation, and gushing after packaging.
Skokie’s neighborhood brewery.
Sketchbook has been brewing in Evanston since 2014. The Skokie taproom opened in 2020 and is home to their 20-barrel production brewery. There are over a dozen beers on tap and a spacious beer garden, so bring the whole team.
See you Oct 15.
RSVP is optional but helps us plan!
