As the first brewery and brewpub to open in San Diego in 1989—and having since opened its ninth and 10th locations—the team at Karl Strauss Brewing Co. has learned a thing or two about hiring …More
A discussion of the export opportunities in France for American breweries.
Join a panel led by BA executive chef Adam Dulye for an open conversation about planning, building, opening, and expanding your brand. From the guest experience to the employee experience, this panel will dive into …More
Craft brewers need malting barley varieties with lower overall protein and enzyme content, and that contribute acceptable, positive flavors to finished beer. Finding such varieties in the current suite of public U.S. offerings remains a …More
A presentation given by Brewers Association Chief Economist Bart Watson at the Congrès des microbrasseries du Québec.
Equipment maintenance in breweries often can be poorly managed and reactionary. This seminar will present simple maintenance management tactics useful to breweries of all sizes. These tactics will help prevent unnecessary loss and costly shutdowns …More
A discussion of the export opportunities in Australia for American breweries.
Dealing with complaints isn’t a sexy topic, but addressing customer feedback correctly is critical to improving operations and avoiding future complaints. This seminar is designed to help breweries respond to feedback and improve processes at …More
Your sales reps are on the front line, face-to-face with distributors, retailers, and consumers. Learn the most effective ways to successfully train your sales reps, whether for your home market or across the country.
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