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
Presentations from past Craft Brewers Conference seminars including brewery and brewpub operations, packaging, brewing ingredients sustainability and more.
Running a successful brewery is more than just making good beer. Learn the basics of marketing for craft brewers, including preparing for media interviews.
Your servers and bartenders are your beer’s best friends, representing your brand and driving sales. Keep them motivated, increase your sales, and reduce employee turnover with effective staff training. Join Rich Higgins, Master Cicerone®, brewmaster, …More
Craft brewers use many hopping techniques to create aromatic and flavorful hop-forward beers. This presentation shares results from several studies in the Shellhammer lab at Oregon State University examining factors that affect aroma and bitterness …More
The retailer panel returns to the conference with a new lineup of representatives from various retailer channels.
Properly sampling and ventilating the air in confined spaces in breweries is critical for worker safety. This seminar will demonstrate the use of gas detectors, discuss effective ventilation techniques, and explain how to correctly document …More
This seminar will outline some of the benefits and drawbacks of self distribution beyond a brewery’s initial opening. Should you distribute your own brand, and possibly other brands as well? Explore different scenarios in this …More
A discussion of export opportunities in Norway through the AS VINMONOPOLET, the government-owned alcoholic beverage retailer and the only company allowed to sell beverages containing an alcohol content higher than 4.75 percent in Norway.
The presentation will cover the process, equipment, science, and philosophy behind making 100-percent spontaneously fermented beer in a production brewery. Highlights will include the history of spontaneous fermentation, brewing and inoculation, fermentation and blending, fruit …More
Results and insights from the Brewers Association’s sustainability benchmarking project will be summarized and presented. A preliminary look at 2015 data will be reviewed along with a request for additional member participation. Potential expansion of …More