It’s becoming increasingly difficult to open and operate a craft brewery in a saturated environment. Come discover tips and tricks breweries in planning and new breweries use to save time, money, and headaches. This seminar …More
Presentations from past Craft Brewers Conference seminars including brewery and brewpub operations, packaging, brewing ingredients sustainability and more.
There is much to absorb in the new federal regulation for food safety. The Food Safety Management Act, enacted in 2015, is the first general sweeping act for food safety in the U.S. since 1938, …More
Breweries are constantly fighting against microbial threats. This talk will focus on Saccharomyces cerevisiae var. diastaticus, an over-attenuating yeast. This organism makes use of sugars that are left over after fermentation and can wreak havoc, …More
In real estate, they say the three most important things are location, location, location. In branding, the three most important things are consistency, consistency, consistency. Learn what’s behind a strong visual brand and understand why …More
A presentation given by Brewers Association Chief Economist Bart Watson at the Congrès des microbrasseries du Québec.
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
Trademark disputes come in all shapes and sizes. While some disputes are foreseeable and avoidable, others are completely unexpected. This seminar will provide a general overview of trademark disputes and will feature a panel of …More
This seminar will explore non-traditional methods of marketing to increase revenue, improve operations, and build brand loyalty. Industry experts will discuss their ideas including spicing up your brewery tour, partnering with local organizations, and more.
This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. Fermentation control is fundamental …More
This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. Accurately measuring wort gravity/density/sugar …More