Workshops and Seminars

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Interested in a certain area of education? Check out our subjects:
Accounting/Business Development, Human Resources, Legal, Marketing and Technical

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Tuesday, November 1, 2022

11:30am
Foyer of Grand Ballroom – Check-in opens
12:00pm – 1:45pm – Workshops
Room 322- Inclusive Guide: Building Blocks of Incorporating Authentic Inclusion Practices
Room 324-  Using Yeast To Your Advantage – Presentations by Berkeley Yeast and Inland Island Yeast Lab
Room 312- Brewery Business Bootcamp: Basics of Finance, Insurance, HR, and more
2:00pm – 4:00pm – Legal Update Seminar
Room 312- Check-In with the LED, Compliance Update & FAQs
4:00pm – 5:00pm
Room 312- Annual Brewery Member Meeting
5:30pm –  7:00pm
Odell Brewing CO.- Happy Hour Sponsored by the Brewers Insurance Co-Op of Colorado

Wednesday, November 2, 2022

7:45am Foyer of Ballroom – Check-in opens
7:45am- 9:15am
Ballroom – Breakfast Sponsored By On Tap Credit Union
8:30am – 9:45am
Theater- Keynote: The Current State of Colorado Craft Beer & A Look At the Current Bev Alc Environment
10:00am
Grand Ballroom – Trade Show opens
10:00am – 11:00am-Session 1
Room 308-310 – Attracting (and Keeping) Top Talent: Employee Ownership vs. Profit Sharing 
Room 322 – Mug Clubs, Memberships, Merchandise
Room 324 –Till Death Do Us Pilsner – The Distribution Relationship 
Room 304-306 – Breaking The Silence About A Safe Night Out
Theater – Detection and Ventilation: Standard Equipment Design and Operating Practices for Managing Co2
11:15am – 12:15pm -Session 2
Room 308-310 – Staff Compensation: We Have All Been Doing It Wrong
Room 322 –Social Media Marketing 
Room 324 – The Top Three Legal Trends for Maintaining a Successful Brewery
Room 304-306 – Calculating Production Costs to Drive Financial Results
Theater- Fungi Farming: how to reuse yeast in your brewery
12:15pm – 1:45pm
Ballroom – Lunch Sponsored by Berlin Packaging
1:45pm – 2:45pm – Session 3
Room 308-310 – How to Maximize Your Taproom Profits
Room 322 – Recipe for a Successful Brand
Room 324 – Employment Law Basics: What Managers Need to Know
Room 304-306 – Proper Care and Feeding of Stainless Steel
Theater – Product Withdrawal Wisdom
3:00pm – 4:00pm – Session 4
Room 308-310 – The Journey from Bookkeeping to KPIs & How to get Started
Room 322 – The Art and Science of Media Relations 
Room 324 – Key Compliance & Regulatory Concerns for Interstate Distribution
Room 304-306 – An Overview of Increasing Brewery Efficiency and Beer Quality with Production Data 
Theater – Wood and Beer, A Practical Approach
4:00pm – 5:30pm
Grand Ballroom – Happy Hour sponsored by Berlin Packaging

Colorado Brewers Guild Annual Brewery Member Meeting

Tuesday, Nov. 1
4:00 – 5:00 PM

Room 312

Speaker:
CBG staff and board

Join the CBG staff and board for a discussion on what we’ve been working on and where we’re heading in 2022. Come with questions, concerns, and comments. CBG brewery and brewery in planning members only!

Keynote: The Current State of Colorado Craft Beer & A Look At the Current Bev Alc Environment

Tuesday, Nov. 2
8:30-9:45 AM
Theater

Speaker:
Brian “BK” Krueger
Vice President, Business Development & Portfolio Strategy
Bump Williams Consulting

Track: Accounting/ Business Development

A year to date look at the State of Colorado Craft Beer, National Wine & Spirits Categories, and the Modern Bev Alc Consumer. We will break down the current trends of Colorado Craft Beer Sales (Brewer, Brand, Style, Package, Price, etc…), what’s going on with wine & spirits, RTD’s, and the modern consumer.  We will also provide insight and intelligence into the challenges and successful strategies for Colorado Craft Brewers to continue to compete and lead in one of the most competitive craft beer, and overall Bev Alc, markets in the country.

Accounting/Business Development

Inclusive Guide: Building Blocks for Incorporating Authentic Inclusion Practices

Tuesday, Nov. 1
12:00-1:45 PM
Room 322

Speakers:
Crystal Egli and
Parker McMullen Bushman, 
Inclusive Journeys

Track: Accounting/ Business Development

Diversity, Equity, and Inclusion (DEI) shouldn’t start when someone has an issue with your business. Join us to learn the building blocks of incorporating authentic inclusion into your business; both with your employees and with your customers. We’ll be covering DEI essentials, a portion on establishing DEI practices in the workplace, and effective allyship. Being proactive with DEI can help you retain employees, and grow a customer base that feels safe, welcomed, and celebrated when they spend money at your business.

Brewery Business Bootcamp: Financing, Insurance, HR and more 

Tuesday, Nov. 1
12:00-1:45 PM
Room 312

Speakers:
On Tap Credit Union:
Tony Nieto, VP of Lending,  On Tap Credit Union
&

Michael Shepherd
Director of Business Development

Brewers Insurance Cooperative of Colorado LLC
Myles Potter
Select Account Sales Specialist
&
Matt Olson, CIC, CRIS
Vice President

Fisher & Phillips LLP:
Todd Fredrickson
Attorney at Law

Track: Accounting/ Business Development

Just starting out, or working on getting your brewery to the next level? This three-part business bootcamp is for you.

On Tap Credit Union presents “Beer Money: Business and Commercial Lending Bootcamp. Brewery Financing 101”. Whether you run an established craft brewery or are just starting out, there are times when you might need “beer money” – outside funding to pursue new opportunities or endure a period of uncertainty. On Tap Credit Union is here to help you understand the ins and outs of your financial options when it comes to financing that perfect brew.

The Brewers Insurance CoOp will explore what insurance coverages are required to be carried as a brewery. Thinking about your benefits plan too? Health insurance is complex and can sometimes be scary. In this workshop they will cover a brief overview of options available for new and established businesses.

Fisher Phillips will cover a variety of basic labor & employment law topics, such as wage & hour obligations under COMPS Order No. 38, as well as other recent developments and challenges under Colorado law.

Calculating Production Costs to Drive Financial Results

Wednesday, Nov. 2 11:15am – 12:15pm
Room 304-306

Speaker:
Mark Boelman, Triple Bottomline Brewery Consulting

Track: Accounting, Business Development

The impact inflation has had upon raw material costs amid an ever-changing supply chain, in addition to the very tight Colorado labor market, breweries small and large are feeling pinched. Gaining a grasp on the cost of beer production will be key to steering through these market conditions and beyond. We will walk through manufacturing beer math, look at some simple models for calculating costs, and provide direction for reaching profitability outcomes. This is a class for brewers and brewery owners, no Excel wizardry or CPA certification required.

How to Maximize Your Taproom Profits

Wednesday, Nov. 2
1:45pm – 2:45pm
Room 308-310

Speakers:
 Mel Smith,
Perkins Accounting

Maria Pearman,
GHJ Advisors

Rachel Kesley,
Arryved

Track: Accounting, Business Development

The industry is facing historic challenges emerging from the pandemic with rising inflation, raw materials shortages and significant increases in fuel cost. Breweries need to make sure they are taking full advantage of their taproom profit. Beer sold out of the taproom has the highest margin and there are a number of considerations to ensure you are getting the most profit from every sale. Here’s what we’ll be talking through to help maximize your taproom efforts:

  • Leverage your current loyal customers— including turning irregular customers loyal
  • Ensure your chart of accounts is set up correctly to analyze the margin of each profit center
  • Evaluate the way you are pricing your beers and be confident in your pricing strategy.
  • Understand key metrics to drive profitability
  • Forecasting production schedules and distribution based off sales data

The Journey from Bookkeeping to KPIs & How to get Started

Wednesday, Nov. 2 3:00pm – 4:00pm
Room 308-310

Speaker:
Drew Kearns
Fractional Controller & Founder
That’s Delicious Financials

Track: Accounting, Business Development

This session will dive into the steps you can take to start your journey from bookkeeping to defining and tracking your key performance indicators (KPIs). Bookkeeping is the base of financial analysis and no useful financial analysis can be done without it. But there’s little decision-making value that comes from it.

 Establishing and frequently reviewing key performance indicators (KPIs) are the results of analyzing the financial statements that your accountant hands over. They are specific to your business and setting targets and tracking them is the end goal of accounting.

 If you don’t know your KPIs and spend time on bookkeeping, then you need to find more time in your week to stop bookkeeping and define and review your KPIs. I’ll show you how.

 

Human Resources:

Attracting (and Keeping) Top Talent: Employee Ownership vs. Profit Sharing

Wednesday, Nov. 2
10:00am – 11:00am
Room 308-310

Speaker:
Brandon Selinsky,
Beer Law HQ

Track: Human Resources

Good employees can be difficult to keep around. Never has this been more true than in the Great Resignation. So how do you stay competitive as a workplace? We all know that, in the short-term, you can increase paychecks, bump up benefits, etc. But the smartest workers are looking long-term. They want to invest in their own futures and participate in the success of the business. The advantage, obviously, is that an employee with an ownership interest has an incentive to work harder and better. How do you know if employee ownership is an advantage for your brewery? In this introduction to employee stock ownership, we will address the following:

  • Why should I share profits or ownership with my employees at all?
  • What is an ESOP? Why is it worth my time?
  • Are there any disadvantages?
  • How do I create one and what do I do with it?
  • Are there better alternatives for my brewery?

 

Breaking The Silence About A Safe Night Out

Wednesday, Nov. 2
10:00am – 11:00am
Room 304-306

Speakers:
Alli Meyerhardt
Executive Director Breaking Silence

Akilah Iyare
Marketing Director
SAFE Bar Network

Track: Human Resources

SAFE Bar Network and Breaking Silence will share details on the vital programming and training that each organization provides to alcohol serving venues. Both organization’s focal point is to help staff and leaders learn how to create safe and thriving environments for staff and patrons while building a sense of community. In this session you will get an understanding of the work they provide, be immersed in an engaging dialogue and leave with an understanding of how to facilitate conversations and use empathy as a tool for creating safe environments.

Staff Compensation: We Have All Been Doing It Wrong

Wednesday, Nov. 2
11:15am – 12:15pm
Room 308-310

Speakers:
Chris Rippee
Co-Owner
Bierstadt Lagerhaus

Todd Fredrickson
Attorney at Law
Fisher & Phillips LLP

Track: Human Resources

Learn about the benefits of shifting from a traditional tip model to a service charge model and how it can be used to rethink service, kitchen and production staff compensation, provide benefits and hopefully decrease turnover. Chris will be going over the management challenges, tax repercussions, HR and PR impacts and Todd will discuss the legal ins and outs of both tip pool and service charge models from a labor & employment law perspective.

Employment Law Basics: What Managers Need to Know

Wednesday, Nov. 2
1:45pm – 2:45pm
Room 324

Speaker:
George Russo,
Director,
Employers Council

Track: Human Resources

An overview of important employment law topics including harassment prevention, performance documentation, and medical issues. Specifically, what is harassment and how to deal with it in the workplace; how to create effective performance documentation; and what managers need to know when their employee is dealing with a medical issue. The goal is to make managers aware of difficult issues and how to prevent or mitigate risk in these areas. Managers should walk away knowing how to spot issues and practical guidance for dealing with these issues.

Check-In with the LED

Tuesday, Nov. 1
2:00-3:00 PM
Room 312

Speakers:
Michelle Stone-Principato, Liquor Enforcement Division Director

Andrea Jones, Liquor Enforcement Division Deputy Director 

Track: Legal

This will be a presentation of hot topics in the Colorado alcohol beverage marketplace. Specific topics will include Festivals, Special Event parameters, the role of the Division in licensure, inspections and investigations, and the distinctions between Rulemaking and Legislative activities. There will be time for a Q&A at the end of the session.

Compliance Update & FAQs

Tuesday, Nov. 1
3:00 – 4:00 PM

Room 312

Speaker:
Chas Runco, Runco & Proffitt, P.C.

Track: Legal

Join us for a follow-up presentation to the LED update diving into how the updates to the Liquor Code and Rules over the last two years may be utilized by your business. We will then discuss the most common compliance issues for breweries and brew pubs; from licensing multiple locations to brand registrations, formulas, COLAs, contract brewing, the new festival permits, and alternating proprietorships. Find out the compliance matters that often trip up brewers followed by a Q&A session to address any additional compliance questions.

Till Death Do Us Pilsner- The Distribution Relationship

Wednesday, Nov. 2
10:00am – 11:00am
Room 324

Speakers:
Mike Drumm, BeerAttorney.com

Chas Runco,
Runco & Proffitt, P.C. 

Track: Legal

This presentation will cover the ins and outs of working with a distributor. From self-distribution to selecting the right distributor, the distribution agreement, working with the distributor, and terminating the distributor.  This presentation answers the following questions: 

  • Is distribution right for you?
  • Which distributor is right for you?
  • What to do before you sign the contract?
  • How to have a successful relationship with your distributor?
  • This isn’t working -can you get out of that contract?

Wednesday, Nov. 2
11:15am – 12:15pm
Room 324

Speaker:
Garrett Graff,
Partner,
Moye White

Track: Legal

As an owner or manager of a brewery, you often wear many hats spending your days being one part entrepreneur, one part HR, one part brewer, and one part marketer. But that’s what makes you successful; you thrive on the day-to-day challenges of running a brewery.
Throughout the day, you are likely faced with many requests and compelled to make decisions on the fly. However, laws and regulations are constantly changing and there are a number of legal pain points that entrepreneurs often battle that you should be aware of and should seek advice on before finalizing a decision. In this session, we’ll discuss:

 – Data Privacy: We’ll discuss the Colorado Privacy Act and other similar laws in other states and the important policy changes you should implement to stay ahead of this wave of data privacy legislation.

 – Marketing Trends: Being an owner/manager often allows you to be creative; however, we’ll discuss how to protect your business while still maintaining your creative touch. We’ll talk about unique marketing trends like NFTs, marketing compliance in a digital age, truth-in-advertising, website ADA compliance, and intellectual property management.

 – Keeping your House in Order: There are many agreements and financial decisions that need to be managed in order to avoid litigation or disputes. We’ll discuss maintaining your cap table, negotiating leases, and managing distribution agreements.

Key Compliance & Regulatory Concerns for Interstate Distribution

Wednesday, Nov. 2
3:00pm – 4:00pm
Room 324

Speaker:
Alex Koral,
Sovos ShipCompliant

Track: Legal

Any craft brewer who wants to have their products sold and consumed across state lines must understand and comply with the many regulatory requirements of the three-tier system. There is a long list of complicated and evolving requirements to meet before beer can be distributed and sold in any state. Licensing, state and federal brand registrations, price postings, and required follow-up reports make compliance a time-consuming and expensive process.

This presentation will spotlight the most pressing regulatory issues facing today’s craft brewers involved in interstate distribution. Attendees will learn how to effectively, and cost-effectively, navigate regulatory and compliance risks.

  • Get ahead of regulatory compliance to avoid delays in bringing new products to market
  • Know the regulatory barriers that exist when entering new markets so you can expand your presence with minimal holdup
  • Stay up to date on key regulatory issues impacting your business


Craft brewers of all sizes who are distributing beyond the taproom can benefit from this overview of the key compliance and regulatory challenges facing craft brewers and how to effectively manage them.

Marketing:

Mug Clubs, Memberships, Merchandise

Wednesday, Nov. 2
10:00am – 11:00am
Room 322

Panel:
Chris Bell,
Owner/Co-Founder
Call to Arms Brewing Co. 

Eric Larkin,
Co-Founder/Brewer,
Cohesion Brewing

Nick Nunns,
Founder and CEO,
TRVE Brewing Co.

Track: Marketing

Looking for more ways to market your brand and engage your customers? Promotions like mug clubs, memberships, and creative merchandise sales can be an effective way to create regulars and entice new patrons. Cohesion Brewing, TRVE Brewing, and Call to Arms Brewing will discuss what has made their campaigns successful.

Social Media Marketing

Wednesday, Nov. 2
11:15am – 12:15pm
Room 322

Panel:
Tristan Chan,
Founder
The Porch Collective PR & Marketing

Chris Bell,
Owner/Co-Founder
Call to Arms Brewing Co. 

Lauren Kayl
Digital Brand Manager Weldwerks Brewing Co

Michelle Baldwin
Events and Marketing Manager
Colorado Brewers Guild

Track: Marketing

A panel of social media experts from the Colorado beer community will dive into the most effective ways to use social media to promote your business, and how to use data to create more effective campaigns. The talk will also go over what a social media audit looks like and how it can be beneficial for your marketing plan.

Recipe for a Successful Brand

Wednesday, Nov. 2
1:45pm – 2:45pm
Room 322

Speakers:
Karyn Savory,
Creative Director
Sweet & Savory Designs

Kristine Carey,
Founder & Brand Strategist,
Brand Guide

 

Track: Marketing

Brand positioning creates clarity and guidance around what you do and for who you serve. It also defines to your target consumer why you are the best brewery for them and gives them reasons to believe in you and your products. Creating a consistent brand personality will help you connect with your customers and this connection builds engagement, conversion, loyalty, and ultimately advocacy. This workshop will help you learn how to connect the vision of your business with smart messaging and key visual cues that will help your brand stand out, cut through the clutter, amplify your brand promise and establish brand recall.

Seminar Highlights

  • Understanding the key components to great storytelling and connecting to your target audience
  • Vision: Create and share your company inspiration, commitment, and purpose with a strong roadmap
  • Mission: Define the driving force of your business, what you do, and your target audience
  • Reasons to Believe: Understand and develop business proof points that build trust
  • Brand Character: Discover a tone of voice and detail out the personality of your company
  • Design Psychology: Embrace your brand personality through the use of color, typography, and symbolism

The Art and Science of Media Relations

Wednesday, Nov. 2
3:00pm – 4:00pm
Room 322

Speaker:
Chad Melis,
Soul Founder & CEO,
Turn it Up Media

Track: Marketing

Led by experienced brewery brand builder Chad Melis, who spent over a decade elevating the Oskar Blues Brewery brand and now runs the marketing collective Turn It Up Media, this presentation will provide a roadmap for breweries to execute an effective media relations strategy.

Over the course of the presentation, marketers and brewery owners will learn about the fundamentals of media relations and explore the proactive media relations process. Chad will share the most important takeaways that have helped him secure placements for breweries in local press, industry leading publications, and national news outlets like Forbes, Men’s Journal, and the Wall Street Journal. Mentions in these trusted publications drive brand awareness, build credibility, and will help position your brewery alongside narratives that support your business goals.

Chad’s presentation will be the jumpstart your brewery needs to strengthen your media relations processes. He will outline everything you need to know, from the structure for building meaningful relationships with reporters to how to leverage earned placements to create ongoing value, and share personal and proven tactics to gain share of mind with your target audiences through media relations. And with Chad’s experience in beer, these tactics are designed for breweries with teams of all sizes. Whether you have a background in media relations and marketing, or you’re coming in with no experience and an open mind, you’ll find this knowledge useful and insightful and leave with a refreshed approach to PR.

Technical:

Using Yeast To Your Advantage
Presentations by Berkeley Yeast and Inland Island Yeast Lab

Tuesday, Nov. 1
12:00-1:45 PM
Room 324

Speakers:
Nick Harris,
Co-founder,
Berkeley Yeast

John Giarratano,
Founder / Lead Engineer, Inland Island Yeast Labs

Track: Technical

All About Thiols: Practical Ways to Maximize Tropical Thiol Potential
Nick Harris, Berkeley Yeast
This presentation will provide background information on what thiols are, where they come from, and how brewers can control and maximize their production during the brewing process. Easy to interpret data will be presented to cover thiol precursor content in common brewing ingredients, biotransformation by yeast, and process variables that influence the final concentration of thiols. Brewers will walk away with a solid understanding of how to control and push more tropical thiol character in their beer.Know Your Nutrients!

Know Your Nutrients!
John Giarratano, Inland Island Yeast Labs
Most craft brewers rely on malted barley to provide yeast with all the essential nutrients needed for yeast health and fermentation performance. Additionally, most brewers have an idea of some of the nutrients provided by malt, and required by yeast, but don’t know how much is needed and what to do if their Malt COA is telling them something might be missing. In this presentation, John Giarratano of Inland Island Yeast Laboratories will dive into the essential nutrients necessary for multi-generational yeast health and what brewers can do to ensure their beer is not only consistent from batch to batch, but brand to brand and across crop years.

Detection and Ventilation: Standard Equipment Design and Operating Practices for Managing CO2

Wednesday, Nov. 2
10:00am – 11:00am
Theater

Speaker:
 Tony McCrimmon, OHST, Brewery Safety Consulting

Track: Technical 

Elevated CO2 and other gas and vapors found in brewery buildings, rooms and equipment have effects on the health and safety of the people who use and occupy them. MBAA President Andy Tveekrem stated that we know carbon dioxide is a bigger health hazard for the brewing industry than we accept.

This seminar will be split into two parts.

The first will consider CO2 health hazard effects and provide ways to eliminate them. Participants will discuss fresh clean air and how it can be supplied into buildings. Guidance from ASHRAE, NFPA, AIHA and OSHA will support planning to create a healthy environment in brewery enclosed and confined spaces. It will include the taproom and effects on patrons and front of house staff, and the rest of the brewery.

Content:

  • Physical effects of carbon dioxide on workers and the public.
  • Examples of poor ventilation found in Denver Metro schools during testing in the late 1900s.
  • Review case study that refutes accepted carbon dioxide behavior and myths
  • General behavior of CO2
  • Discuss effects of room contents and equipment and on ventilation air flow

The second part is a hands-on workshop that explains how detectors function, their capabilities and limitations, and how an operator can introduce error and cause malfunction of the equipment. Improper operation may prevent detection of gas that is actually present.

To do this, we will locate a CO2 gas leak. Participants should bring their own detectors and probes. The instructor will have two detectors; a typical “4 gas confined space monitor” and a brewery specific version of a carbon dioxide and an oxygen sensor.

Content:

  • How O2 and CO2 sensors work, what keeps them from working correctly, and how to ruin them.
  • How to keep them working at their best.
  • Successful operation to check for gas and be confident in your results.
  • Practice using detectors to locate the edge of a carbon dioxide vapor plume in a room.

Fungi Farming: how to reuse yeast in your brewery

Wednesday, Nov. 2
11:15am – 12:15pm
Theater

Speaker:
Matthew Peetz, CEO, Founder
&
Brittany Portman, Lab Manager,
Propagate Lab

Track: Technical

The cost of grains, hops, yeast and labor continually increase for brewers, but what if you could reuse one of those ingredients? Yeast can be easily and successfully reused in brewing, drastically diminishing its cost per barrel of beer produced. Matthew Peetz with Propagate Lab will present how to harvest, test, store, and reuse yeast in your brewery. We will cover methods that can be used with minimal equipment and how to perfect those methods if you are working at a larger brewery with more resources. This presentation is targeted at anyone who would like to reuse yeast in their brewery or who has questions about how to take those practices to the next level.

Proper Care and Feeding of Stainless Steel

Wednesday, Nov. 2
1:45pm – 2:45pm

Room 304-306

Speaker:
Dana Johnson, 
Technical Director, Craft Brewing, 
Birko-A Diversey Company

Track: Technical 

Stainless steel used in the brewing industry needs to be properly cared for in order to make the best and most consistent beer, batch after batch. What are the best ways to passivate new equipment prior to being put into service and then keep it in good condition once the brewery is operating? This presentation will discuss the different approaches and chemicals used to passivate stainless steel and keep it in pristine condition, now and for years to come.

Product Withdrawal Wisdom

Wednesday, Nov. 2
1:45pm – 2:45pm
Theater

Speakers:
Emily Wang, Founder/Lead Scientist , Fermly

Tom Jasko,
Owner/CEO,
Colorado Craft Distributors

Christopher Hill,
President,
Odyssey Beerwerks

Track: Technical

As breweries transitioned to packaging for better market penetration, we have seen instances of products being recalled due to quality issues that have varied from off-flavors to explosions. Navigating the world of addressing the situation internally and externally, confirmation of issue, distributor, and insurance is no easy feat and involves consideration on multiple fronts. Situations like this have become more common due to a push in packaging practices from the recent pandemic and can seem an uncomfortable conversation, but this panel will answer many questions so drinking away fears is not longer a necessity, just optional.

Wood and Beer, A Practical Approach

Wednesday, Nov. 2
3:00pm – 4:00pm

Theater

Speaker:
Peter Bouckaert
Brewmaster and Co-owner
Purpose Brewing and Cellars

 

Track: Technical

Everything you need to know when working with wood, barrels and foeders.  Peter will address wood structure and how it impacts your job, cleaning, filling, flavor extraction, refurbishment etc. 

An Overview of Increasing Brewery Efficiency and Beer Quality with Production Data

Wednesday, Nov. 2
3:00pm – 4:00pm

Room 304-306

Speaker:
Brynn Keenan
Founder,
Grist Analytics

Track: Technical

Production data is one of the most under-utilized assets in craft brewing. With a relatively minor amount of work, this data can be used to increase throughput, efficiency, raw material extraction, and beer quality. Learn how to utilize your production data through statistical process control, and turn it into something valuable.