Timothy presents examples of how Excel spreadsheets can be used throughout the brewery, from business proforma, beer formulation and brew sheets to brewery inventory and cost analysis.
Safety consultant Matt Stinchfield leads a roundtable to discuss practices in breweries that have safety professionals and how to ensure a safe environment in smaller breweries.
Packaging manager of Summit Brewing Company Kenny Gunderman advises breweries on setting their production schedules.
Craft brewers are seeking out organic malt, malts produced with fewer water and fertilizer inputs, locally produced malts and those with distinctive flavors. Speakers describe the basics of barley growing practices and variety development past, …More
This presentation provides training on how to utilize pump curves, understand NPSH, velocities and gpm required for proper cleaning, and more.
This seminar illustrates how to maintain current operations while expanding the brewery and building a sufficiently skilled, affordable staff. Sebastian shows how to work within a budget based on current revenue by establishing checklists and …More
Food Safety programs are a well-established practice in most of the food industry yet they have only recently come to the attention of many craft brewers. The Master Brewers Association of the Americas has …More
Chris pinpoints and addresses the various factors influencing keg cleaning, disinfection and filling, and offers remedies for common problems.
Ruth presents the case study How the UK has Initiated Minimum Standard Keg (and Cask) Specifications.
A survey and discussion of theories, skills, information and material resources for process engineering in the small brewery.