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Brewers Association (BA) members have online access to all recorded seminars, webinars, and presentations hosted by the BA. This archive includes seminars from the Craft Brewers Conference dating back to 2012, Collab Hours and Power Hours dating back to 2005, and other presentations such as member town halls, presentations to state brewers' guilds, and those presented at the Great American Beer Festival®.
Collab Hours are presented every Thursday at 1:00 PM Eastern (12:00 PM Central, 11:00 AM Mountain, 10:00 AM Pacific) and are FREE to Brewers Association members.
Charitable giving is a part of the tradition of craft beer and a driving force for its future. In this panel, we’ll share ways that we’ve engaged our fans, inspired each other, and mobilized to share the purpose behind our …Read More
Your beers are dialed in. You’ve carved out a successful niche. But the stress of running a brewery is getting the best of you…and likely your staff. This session is led by someone who’s been there. In this mini-bootcamp, we’ll …Read More
Cleaning and sanitation within a brewery are critical to good beers; but these activities use a lot of water in the process. Speakers in this session have an incredibly amount of experience and knowledge that you won’t want to miss. …Read More
What a combination HR and craft beer can be! Working in this industry offers unique challenges and opportunities when it comes to working with and taking care of our humans. Maintaining the fun we have in craft brewing can be …Read More
Sanitation in a brewery of any size involves more than just good CIP practices. Numerous items are all working for (or against) your success in producing clean, consistent beer. This seminar will lexamine the brewery as a whole and explore …Read More
This seminar explores how to ensure that your standards, best practices, and company culture carry beyond the training program. Utilize engagement, empowerment, and effective corrective action to maintain and retain a better team. Read More
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 and retention. You will hear …Read 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, from out-of-ABV-compliance beer to bottle …Read More
The material in this Members-Only page is made possible by BA membership dues. It is the property of the Brewers Association and is not intended to be shared, in this, or any altered form, outside of our network of member companies. This information should be considered private and not public.
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