2024 Speakers
Keynote: Marcus Baskerville - President of the National Black Brewers Association
Keynote: Marcus Baskerville - President of the National Black Brewers Association
Keynote: Marcus Baskerville - President of the National Black Brewers Association
Marcus Baskerville is the co-founder and former director of Brewing for Weathered Souls Brewing Company in San Antonio, Texas. Marcus also serves as President of the National Black Brewers association. Renowned for his innovative brewing techniques and exceptional beers, Baskerville has led the brewery to national acclaim. His standou
Marcus Baskerville is the co-founder and former director of Brewing for Weathered Souls Brewing Company in San Antonio, Texas. Marcus also serves as President of the National Black Brewers association. Renowned for his innovative brewing techniques and exceptional beers, Baskerville has led the brewery to national acclaim. His standout creations include award-winning barrel-aged stouts and diverse IPAs. Baskerville is also the creator of the Black is Beautiful initiative, a global collaboration among breweries to support racial justice causes. His dedication to quality and community activism has positioned him as a leading figure in the craft beer industry, earning nominations and accolades, including a James Beard Award nomination.
Options - Non Beer Programs for Breweries
Keynote: Marcus Baskerville - President of the National Black Brewers Association
Keynote: Marcus Baskerville - President of the National Black Brewers Association
AARON MJ GORE, Arryved
As "we make beer" continues to fail as a differentiator in today's marketplace, it is more important than ever to have a complete beverage program. Not only do non-beer options help to attract new customers, but they provide avenues of exploration, and the opportunity to capture business that would otherwise go to mo
AARON MJ GORE, Arryved
As "we make beer" continues to fail as a differentiator in today's marketplace, it is more important than ever to have a complete beverage program. Not only do non-beer options help to attract new customers, but they provide avenues of exploration, and the opportunity to capture business that would otherwise go to more traditional bars and restaurants. In this seminar, attendees will learn about the different varieties of non-beer fermented beverages from a consumer-facing standpoint. They will also learn how to apply this knowledge in building their own non-beer programs, whether internal or through wholesale, to expand their business and their opportunities for success.
AARON MJ GORE is the Director of Partnerships and Community for Arryved, helping to connect craft breweries with the tools and resources that they need to succeed. With a decade of sales, retail management, and business analytic experience in the craft beverage industry, he loves the opportunities that he has every day to make a difference for small business owners across the country. He is an Advanced Cicerone, Certified Pommelier, Certified Cheese Scholar, WSET Level 2 Spirits Certified, and is (AF)(NA) Beer Certified. Additionally, he is an active industry advocate, public speaker, beer educator, and the father of two daughters who are the true passion of his life.
Thrive in 2025: How Strong Leadership Can Make or Break Your Brewery
Keynote: Marcus Baskerville - President of the National Black Brewers Association
Thrive in 2025: How Strong Leadership Can Make or Break Your Brewery
PULKIT K. AGRAWAL, Founder & CEO, Beer30 by The 5th Ingredient
In the presentation "Thrive in 2025: How Strong Leadership Can Make or Break Your Brewery”, Pulkit K. Agrawal (PKA), Founder & CEO of Beer30 by The 5th Ingredient, will dive in on the critical role that the executive team at a brewery has at successively navigating this difficu
PULKIT K. AGRAWAL, Founder & CEO, Beer30 by The 5th Ingredient
In the presentation "Thrive in 2025: How Strong Leadership Can Make or Break Your Brewery”, Pulkit K. Agrawal (PKA), Founder & CEO of Beer30 by The 5th Ingredient, will dive in on the critical role that the executive team at a brewery has at successively navigating this difficult industry downturn. It is during these times that strong and effective leadership becomes paramount to pivot and thrive.
As breweries make their business plans to optimize operations in 2025, it is essential for leadership to focus on adapting a mindset shift of empowering their team through the art of delegation. Pulkit will explain how attendees can equip managers with the necessary tools to drive success with OKRs and KPIs, navigate heavy investment projects by assessing ROI and metrics of success, and focus on operational and financial growth. He will also address the inevitability of setbacks and the importance of managing failure as an integral component of the growth journey.
Become a Better Beer Taster
Where's the Profit: How to (actually) make money selling your beer in 2024
Thrive in 2025: How Strong Leadership Can Make or Break Your Brewery
JASON PRATT, Cicerone®
RSVP for the Become a Better Beer Taster seminar to reserve your samples. Click here!
Build Confidence in Your Palate: We will engage in a series of exercises designed to help you identify the flavors found in brewing ingredients, as well as in finished beers. This hands-on approach will refine your tasting skills and
JASON PRATT, Cicerone®
RSVP for the Become a Better Beer Taster seminar to reserve your samples. Click here!
Build Confidence in Your Palate: We will engage in a series of exercises designed to help you identify the flavors found in brewing ingredients, as well as in finished beers. This hands-on approach will refine your tasting skills and bolster your confidence in providing accurate descriptions of complex flavor profiles. Enhance Descriptors: We will sample beers while using evocative descriptors to expand your flavor vocabulary beyond basic terminology. You will learn to paint more vivid sensory pictures, leading to improved communication and a deeper understanding of beer flavors. Improve Communication: You will learn how to use your enhanced flavor descriptor vocabulary to more effectively discuss your products with employees, guests, and external accounts. You will better understand the art of conveying intricate flavor profiles, making your descriptions more engaging and informative, and ultimately be better able to describe what differentiates your products.
JASON PRATT is a Master Cicerone®, and the President/ Owner of the Cicerone® Certification Program. He is a recognized business leader and innovator whose career in beer spans 17+ years, with roles in both the technical and commercial sides of the industry. After passing the Master Cicerone® exam in 2015, he was recognized on the Crain’s Chicago Business 40 under 40 list. Jason then transitioned from leading beer education efforts for MolsonCoors to the marketing team, where he was Director of Beverage Innovation for North America. In that role, he developed several successful brands that launched both domestically and internationally. Following his career at MolsonCoors, he worked for an alcohol e-commerce startup as the Chief Partnership Officer. The Cicerone® Certification Program was founded in 2007 with a mission of empowering beer professionals around the world through the development and recognition of beer skill and knowledge. The program has become the industry standard, and a global organization with members in over 90 different countries.
Outlook Hazy or Bright? - Yeast Strains to Dial in Haze
Where's the Profit: How to (actually) make money selling your beer in 2024
Where's the Profit: How to (actually) make money selling your beer in 2024
LANCE SHANER, Omega Yeast Labs
Our recent investigations into yeast-dependent haze have uncovered that specific brewing yeast strains promote the formation of haze in heavily dry hopped beer styles. We termed these yeast “haze-positive” and furthermore found that the timing of dry hop additions is another key factor in producing this stabl
LANCE SHANER, Omega Yeast Labs
Our recent investigations into yeast-dependent haze have uncovered that specific brewing yeast strains promote the formation of haze in heavily dry hopped beer styles. We termed these yeast “haze-positive” and furthermore found that the timing of dry hop additions is another key factor in producing this stable haze. Using classic genetics and next generation sequencing, we have identified the HZY1 gene as a major driver for haze. We will walk through this research, and share some fun takeaways for brewers looking for new yeast to make hazy (or not hazy) IPAs.
LANCE SHANER is the Co-Founder and Co-Owner of Omega Yeast Labs in Chicago, IL, operating since 2013. Lance received a Ph.D. in Microbiology and Molecular Genetics from the University of Texas – Houston. He has 11 years of laboratory experience, including 5 years of original research on the stress response of Saccharomyces cerevisiae (a.k.a. brewer’s yeast).
Where's the Profit: How to (actually) make money selling your beer in 2024
Where's the Profit: How to (actually) make money selling your beer in 2024
Where's the Profit: How to (actually) make money selling your beer in 2024
JULIA GRUBBS , Small Batch Standard
It isn’t 2015 anymore. As the craft industry has plateaued, running a profitable brewery has become more and more challenging each year. This presentation will provide craft business owners a deep dive to understand why this is and, more importantly, the strategic changes owners need to make in order to
JULIA GRUBBS , Small Batch Standard
It isn’t 2015 anymore. As the craft industry has plateaued, running a profitable brewery has become more and more challenging each year. This presentation will provide craft business owners a deep dive to understand why this is and, more importantly, the strategic changes owners need to make in order to sell the right beer, to the right consumers, at the right margins, to generate cash and finally get ahead.
Learning Objectives: 1. Learn why the 2015 playbook (more beer, more equipment, more space, etc.) for successfully growing and running a profitable brewery no longer works like it used to. 2. Understand the different implications for profit, cost structure, and finance for the three main Brewery Business Units (e.g., taproom, distribution, contract). 3. Understand how to use this information to create an action plan for what needs to change in your brewery to produce profit regardless of size or revenue mix.
JULIA GRUBBS is a Brewery Consultant with Small Batch Standard, who has also previously held positions in accounting, tax, and compliance over her 4 years with the agency. Originally from Kentucky, she's about as far from a one-dimensional bean counter as you can get, as a professional dancer and CPA living in New York City. Her love for small businesses and the relationships they enable combined with her uncanny knowledge of numbers led her to advising the brewing industry, acting as a trusted, specialized advisor for SBS' wide range of clients across the country. She has had the pleasure of presenting at a variety of craft brewery conferences around the nation in Georgia, New York, Iowa, North Carolina, and Oklahoma.
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Cultivating Competitive Edge: Unveiling the Power of Data Insights
Tapping into Florida's Craft Beer Market: A Guide to Consumer Purchasing and Consumption Habits in the Sunshine State
Cultivating Competitive Edge: Unveiling the Power of Data Insights
ALEC JOHNSON, Ekos
In today's hyper-connected landscape, data has emerged as the cornerstone of competitive advantage, offering invaluable insights to businesses across industries. Our presentation, "Cultivating Competitive Edge: Unveiling the Power of Data Insights," navigates the transformative journey from raw data to actionable intelli
ALEC JOHNSON, Ekos
In today's hyper-connected landscape, data has emerged as the cornerstone of competitive advantage, offering invaluable insights to businesses across industries. Our presentation, "Cultivating Competitive Edge: Unveiling the Power of Data Insights," navigates the transformative journey from raw data to actionable intelligence.
Throughout the session, we delve into the intricacies of data analytics, showcasing how organizations can leverage cutting-edge techniques to extract meaningful insights from vast datasets. From predictive modeling to sentiment analysis, we explore the diverse methodologies that unlock hidden patterns and trends, empowering businesses to make informed decisions and drive growth. Real-world case studies serve as compelling illustrations of the tangible impact of data insights. Whether optimizing supply chain operations, enhancing customer experiences, or identifying emerging market trends, data-driven strategies have become indispensable in today's dynamic business landscape. Moreover, we illuminate the role of advanced visualization tools in communicating insights effectively, empowering stakeholders to grasp complex data narratives effortlessly. By equipping attendees with practical knowledge and actionable strategies, our presentation empowers organizations to harness the full potential of their data and gain a competitive edge in an increasingly data-driven world.
ALEC JOHNSON is the Solutions Engineer, Head of Industry - Beer at Ekos, the leading business management software for craft producers. Ekos was just under a year old when Alec joined the team in 2015. As one might imagine, the team was small and the software was still in its early stages of development. Fast forward to present day and Alec knows the ins and outs of the software like the back of his hand. This unique asset has helped over 1,500 customers around the world see the benefits that Ekos provides to help makers manage their day to day operations in inventory, production, sales & accounting. A University of Iowa graduate and Iowa native, Alec lives in the Charlotte, NC area with his wife and 2 sons. Alec likes to play golf, run, travel with his family and visit craft breweries.
Florida hops: Brewing values, terroir, and local supply potential
Tapping into Florida's Craft Beer Market: A Guide to Consumer Purchasing and Consumption Habits in the Sunshine State
Cultivating Competitive Edge: Unveiling the Power of Data Insights
SHUNSUKE AGEHARA, University of Florida
This presentation will provide an overview of the hops research program at University of Florida, focusing on the brewing values, terroir, and local supply potential of Florida hops.
SHUNSUKE AGEHARA is an associate professor in Horticultural Sciences at University of Florida. He studies how plants ac
SHUNSUKE AGEHARA, University of Florida
This presentation will provide an overview of the hops research program at University of Florida, focusing on the brewing values, terroir, and local supply potential of Florida hops.
SHUNSUKE AGEHARA is an associate professor in Horticultural Sciences at University of Florida. He studies how plants acclimate to adverse environmental conditions and develops innovative agronomic strategies. His research team has found ways to grow hops successfully in Florida’s tropical climate with two harvests a year.
Tapping into Florida's Craft Beer Market: A Guide to Consumer Purchasing and Consumption Habits in the Sunshine State
Tapping into Florida's Craft Beer Market: A Guide to Consumer Purchasing and Consumption Habits in the Sunshine State
Tapping into Florida's Craft Beer Market: A Guide to Consumer Purchasing and Consumption Habits in the Sunshine State
NATHAN PALARDY, University of Florida
Florida’s craft beer industry recently underwent explosive growth, expanding from just 66 to 396 breweries over the past decade, a sixfold increase, with an estimated economic impact of over $4 billion dollars in 2022. Hundreds of recent entrants means that the craft beer sector is composed primarily o
NATHAN PALARDY, University of Florida
Florida’s craft beer industry recently underwent explosive growth, expanding from just 66 to 396 breweries over the past decade, a sixfold increase, with an estimated economic impact of over $4 billion dollars in 2022. Hundreds of recent entrants means that the craft beer sector is composed primarily of small businesses that may lack the resources and expertise to conduct in-house market research like large domestic breweries (Budweiser, Coors, etc.) while also seeking exciting market differentiation opportunities to standout from peers. Trade groups for craft breweries like the Brewers Association publish market research at the national level but, due to their national audience, often do not emphasize localized consumer nuances within individual states. This presentation will provide data-driven marketing information
NATHAN PALARDY is an assistant professor and extension economist in the Food and Resource Economics Department at the University of Florida. He specializes in state and local policy and community economic development related to alcohol and agriculture value chains, providing research and outreach related to consumer trends, market access, community impacts, and the economic implications of policy and regulation.
From Milling to glass consistency checkpoints and best practices. What to look for and why
Improving quality and consistency while reducing costs with raw material contracts and LTAs
Tapping into Florida's Craft Beer Market: A Guide to Consumer Purchasing and Consumption Habits in the Sunshine State
BEN PLANT & SCOTT SHOW, TBBC
BEN PLANT is the Lead brewer for TBBC's production brewery. He is the vice president for the MBAA Southeastern District, and graduated from the MBAA Brewing and Malting Science Program.
SCOTT SHOW is a production brewer for Tampa Bay Brewing Company and has been for almost 5 years. Scott has been a craft brewe
BEN PLANT & SCOTT SHOW, TBBC
BEN PLANT is the Lead brewer for TBBC's production brewery. He is the vice president for the MBAA Southeastern District, and graduated from the MBAA Brewing and Malting Science Program.
SCOTT SHOW is a production brewer for Tampa Bay Brewing Company and has been for almost 5 years. Scott has been a craft brewer in the Tampa Bay area for 9 years, brewing for multiple breweries on multiple systems, with consistency being a main focus on each brew house. Scott loves intertwining his passion for art and music with brewing.
Improving quality and consistency while reducing costs with raw material contracts and LTAs
Improving quality and consistency while reducing costs with raw material contracts and LTAs
Improving quality and consistency while reducing costs with raw material contracts and LTAs
ANTHONY STONE, TBBC
You might think your brewery is too small to do contracts or don't see what value it can bring to your business. Anthony will share some basic information about contracting for hops, malt, cans and other raw materials as well as share some other strategies. Getting consistent, quality ingredients is crucial to the qua
ANTHONY STONE, TBBC
You might think your brewery is too small to do contracts or don't see what value it can bring to your business. Anthony will share some basic information about contracting for hops, malt, cans and other raw materials as well as share some other strategies. Getting consistent, quality ingredients is crucial to the quality of your beer and controlling costs is essential to your business.
ANTHONY STONE started homebrewing in 2001 which mutated into a brewing career at Boundary Bay Brewery in his hometown of Bellingham, WA in 2005. During his over 8 years there, Boundary Bay grew to be the largest brewpub in the country for several years. In 2013 he was the recipient of the Glen Hay Falconer Scholarship to the American Brewers Guild Intensive Brewing Science and Engineering Course. In 2015 he moved to Bend, OR where he was a brewer at Deschutes. During his over four years there he oversaw the cask program and helped with the barrel aged beer program. In 2019 he moved to Florida with his family. He is currently the head brewer of TBBC and director of brewing operations. He is very proud to lead a very talented team at the largest continually independent, family owned brewery in Florida. He is a member of the Master Brewers Association Safety Committee and the Brewers Association Supply Chain Subcommittee. He loves brewing but his favorite job is being the father of two sons.