The landscape for small and independent craft breweries is always evolving. Brewers Association Director Paul Gatza and Chief Economist Bart Watson address the changing industry in the annual State of the Craft Brewing Industry presentation at …More
Brewers strive to reduce brewing cycle time and increase the number of quality brews per day. Graham will demonstrate how to identify pinch points in your brewing process and address them with process adjustments, equipment …More
This panel of human resources experts will answer questions on best practices for breweries of all sizes, including those without a full-time HR department.
Bump Williams returns with a panel of retailers representing various channels.
The Brewers Association is partnering with the U.S. Tax and Trade Bureau (TTB) to present a series of talks aimed at how brewers can most efficiently interact with the TTB. The TTB is based a …More
The National Museum of American History has a new initiative, funded by the Brewers Association, to document the history of beer and brewing in America. Come meet the historian and learn about the work ahead. …More
Many craft brewers have noticed their IBUs go up after dry hopping, yet their beers taste less bitter than before. Dry hopping can cause a significant change in hop acid composition, resulting in higher IBUs …More
OSHA recordkeeping requirements can be confusing. These records are some of the first documents that OSHA will request in the event of a serious injury or inspection. Learn about the new OSHA requirements for electronic …More
Contracting: whose brand does it help? There are many factors to consider before agreeing to brew for someone else. We will dive into the pros and cons of deciding whether or not to keep your …More
The brewmaster and quality manager at Allagash Brewing outlines the risks of package over-pressurization and the quality measures that can be put in place to help brewers mitigate this risk.