A presentation given by Brewers Association Chief Economist Bart Watson at the Congrès des microbrasseries du Québec.
Only two commercial maltsters in the U.S. operate roasters to produce specialty malt. This seminar will present a basic understanding of the malting process before delving into the differences between producing malt on a kiln …More
Upcoming Food and Drug Administration (FDA) regulations will require chain restaurants to publish the calorie content of all regular menu items. This seminar will provide an update on the latest government guidance and efforts by …More
A summary of key metrics to consider when evaluating the quality of white malts, crystal malts, and hops.
Running a successful brewery is more than just making good beer. Learn the basics of marketing for craft brewers, including preparing for media interviews.
The milling of base and specialty malts has a significant financial and quality impact on your beer. A complete understanding of the milling process, the different types of milling equipment available, and the standard approach …More
The craft brewing world is a world unto itself. It takes some care and understanding of the environment to be successful. The best CFOs are translators between the brewing world and the business world. This …More
Brewers Association quality ambassador Dick Cantwell brings a message to recognize both the quality systems breweries already have in place and the responsibility we all owe to our craft community to make the best beer …More
Three brewery owners with three very different approaches lay out the costs involved in building a brewery. Sean takes you through his experience and the costs of “boot-strapping” his brewery’s path to operations. Scott provides …More
The retailer panel returns to the conference with a new lineup of representatives from various retailer channels.