These seminars offer valuable insights for craft beverage producers. They cover non- and low-alcohol beer development, addressing recipe challenges, safety, and pasteurization techniques. Brewers also learn the basics of alcohol distillation from fermented substrates. For those exploring the cider market, discussions include production models, market trends, and tax implications. Finally, Schilling Cider’s growth journey provides practical advice for scaling up, sharing successes, and lessons learned to help craft producers navigate a dynamic market.
A Brewer’s Tale of Non- and Low-Alcohol Product Development
This seminar explores challenges and strategies in crafting non- and low-alcohol malt beverages amidst their surging popularity in the American craft beer scene. A regional brewery shares insights on recipe development, ingredient selection, and essential considerations like food safety. The goal is to aid brewers in navigating this specialized brewing realm effectively.
Foundations of Pasteurization for Regular and Non-Alcohol Beers
This seminar addresses concerns about bacterial survival in low or non-alcohol and low-hopped beers during pasteurization. Learn about the basics of microbial death through heating and the impact of pasteurization on beers, including those with reduced alcohol and hops. Demonstrations of thermal-bacteriological calculations using Microsoft Excel are provided.
An Introduction to Distilling for Brewers
Many craft breweries have added distillation systems to their existing plants. For those interested in pursuing this related industry, this seminar will serve to familiarize craft beer brewers with the basics of the distillation of alcohol from fermented substrates, including beer.
Business Models for Growing Your Cider Program
This session explores the expanding cider market and strategies for breweries to tap into it. Panelists discuss business models like in-house cider production, partnering with a cidery, or sharing production space. Topics discussed include market trends, tax implications, and collaboration considerations, offering insights for breweries looking to diversify their offerings.
Zero to 100,000 Barrels in 10 Years: What Worked for Schilling Cider
Colin Schilling and Mark Kornei share the growth journey of Schilling Cider, highlighting key drivers in six categories. From a startup to the nation’s largest fresh-pressed hard cider producer, they offer insights into successes and failures, providing valuable ideas and tools for craft producers aiming to scale up in a dynamic market.
Want to Explore More Learning Opportunities?
The Brewers Association offers online courses to members via our online training center.
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