Food is a crucial component to help build business in any size brewery and can increase customer loyalty. This round-table discussion will examine various ways to add affordable food service options to your brewery or …More
This Seminar will discuss how to develop a post-brewery quality program. As the craft beer industry grows, craft brewers are spreading their wings and distributing their products further from their brewery than ever before. They …More
Learn the secrets to connecting with this highly influential generation as an employer seeking to attract and retain this sector of the workforce and as a company looking to sell products and services to this …More
Ron Ryan discusses malt analysis line items and specifications to assist in determination of characteristics for beer flaovrs and malt selection.
What risks does a brewery operation have that are imminent and need prioritization? How can managers, brewers and employees manage these? Which ones need to be insured, which risks can be managed in another ways. …More
As the popularity of craft beer grows, it is important for businesses to understand all target markets. Stella and Ginger will examine two markets that will continue to become more important to the craft segment.
Speakers will outline the work of New Belgium Brewing employess to develop a cross-functional, team-oriented approach to manage day-to-day consumption of natural resources. Learn tips and ideas to create your own Natural Resource Management team.
Rudi Gheguire discusses Flemish wood-aged beers’ history and current brewing techniques.
It is believed that 50 percent of beer contaminations occur on packaging lines. New Glarus Brewing’s Scott Knoll will explain how to make cleanliness a top priority when making quality beer. Scott will reveal the …More