Avery Brewing Co. discusses the recent integratation of a mass flow meter into a mobile yeast pitching skid. By incorporating this technology they achieve precise yeast pitch mass and volume resulting in accurate target cell …More
This talk explores the interaction of water and malt chemistry in the mash, as discussed in the recent book from Brewers Publications, “Water: A Comprehensive Guide for Brewers”, by John Palmer and Colin Kaminski.
The craft renaissance includes an empowered consumer and an abundance of quality choices, making today the greatest time for food and drink in the history of the world. No matter how great, these choices can …More
Steve Malcolmson discusses effective sales presentations and what works for retailers as they make decisions about brands, packages, displays and other retail matters.
This seminar focuses on QA/QC root-cause analysis from the point of view of three breweries of different sizes. The speakers demonstrate real quality issues encountered in each of their breweries and how they went about …More
This panel includes five production managers from breweries of various sizes discussing different aspects of day-to-day production. This seminar is a great opportunity to share best practices.
This seminar identifies the major areas where start-up breweries may encounter legal issues if they aren’t aware of the hazards.
Economic benefits, job creation, sustainability, charity, community involvement, health benefits, specific occasions and intangibles like food pairings and the simple enjoyment of life–your customers should know about beer’s postive aspects. This presentation gives you tools …More
This seminar intends to raise awareness of intellectual property issues commonly faced in the brewing industry. It provides helpful tips to address issues up front to avoid costly legal problems. This seminar is designed for …More
Breweries are opening up at a rate of more than one per day. In this session, author and brewery owner Dick Cantwell delivers his extensive industry experience to breweries starting up in an increasingly crowded …More