If you ask established brewpub operators, “What’s the hardest part of your job?” many respond unequivocally with “managing staff.” By paying attention to a few guiding principles, you can take the stress out of managing …More
The BA Sustainability Manual and Tools were introduced at CBC 2013. This year’s sustainability manual seminars aim to provide details of how breweries can leverage these resources. This session covers a pilot completed with six …More
How does wastewater management impact brewery operations? Jeff Vanvoorhis explores basic wastewater terminology, types of treatment options, operations and maintenance considerations and how a basic understanding of wastewater will help you plan for brewery expansions …More
This presentation covers the existing techniques for measuring beer bitterness such as the Bitterness Unit, HPLC and other methods. They are compared in terms of advantages, disadvantages, costs, precision, repeatability and operational expertise required. Deviations …More
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.