Join Florida Brewers Conference Business Conference 2025
Proper Chemical Storage and Hazard Communication
Proper Chemical Storage and Hazard Communication
Proper Chemical Storage and Hazard Communication
Amanda Milford, Cigar City Brewing
As presented at Craft Brewers Conference by Tony McCrimmon and Amanda Milford: Breweries can be a hazardous place to work. Among the biggest hazards are the numerous chemicals we use, including those that an injure is by contact, inhalation, or absorption through the skin, as well as chemicals that can react with each other and have a negative effect on our health. In 2024, the Occupational Safety and Health Administration (OSHA) updated its Hazard Communication (HazCom) standard regarding chemical storage. In this presentation, Amanda will review this standard and how it affects your brewery. She will show you how to better control chemical hazards, use tools such as Safety Data Sheets (SDSs), and incorporate this information into your existing HazCom program.
Calculating Beer Costs for Success
Proper Chemical Storage and Hazard Communication
Proper Chemical Storage and Hazard Communication
Anthony Stone, Tyler Astl & Major Asselin, Tampa Bay Brewing Company (TBBC) & Angry Chair
In the current market, with inflation and increased costs, it is more important than ever to know how much it costs you to make your beer and to price it appropriately. Learn some basic tools for calculating your costs of goods (COGs), and strategies to improve them. We'll also carry that over to how to price your beer both in your taproom and in distribution so that you are making a profit. Whether you are only selling beer in your own taproom or you're out in distribution, it's imperative to your business that you remain profitable.
Brewery Portfolio Management
Proper Chemical Storage and Hazard Communication
Conducting Advertising & Marketing Activities to Promote Your Brand in a Compliant Manner
Aaron Gore, Beer30
Life, and business, are all about choices. How does an owner decide what products in their portfolio to keep, what to eliminate, and what to introduce? It takes solid process and objective data to eliminate the guesswork and make your company better by not wasting time, energy, and dollars on things that don't earn their place. In this session, attendees will be given a primer on the philosophy of portfolio management, the process of rationalization and innovation, and how to apply it to their own businesses, regardless of scale
Conducting Advertising & Marketing Activities to Promote Your Brand in a Compliant Manner
Leverage your brand or start a new one? Brand Architecture strategies for growing your business
Conducting Advertising & Marketing Activities to Promote Your Brand in a Compliant Manner
Ashley Hanke, Malkin Law, PA
How to advertise in a compliant manner, including social media considerations, use of 3rd parties such as brand ambassadors, FTC and TTB compliance, website compliance, and marketing activities.
Leverage your brand or start a new one? Brand Architecture strategies for growing your business
Leverage your brand or start a new one? Brand Architecture strategies for growing your business
Leverage your brand or start a new one? Brand Architecture strategies for growing your business
Isaac Arthur & Cody Fague, CODO Design
Is your brewery planning to launch a new brand (beer or beyond) in the coming year? Or to open a new location? Or to buy another brewery?
If so, there are important branding considerations at play: Do you position this new offering alongside your current brand, or under a new name? How do you promote it? And what does this move say about your brewery itself?
Brand Architecture provides a framework to answer all of these questions and more. How do all of your brands, current and future, relate or differ? How are they marketed and named? How are they priced, and how does all of this help you build a stronger business?
Join beer branding experts from CODO Design for a step-by-step journey using a field-tested tool designed to determine the best approach for extending your brewery's brand beyond beer.
You will then learn how Brand Extensions, Sub Brands and Endorsed Brands can help your brewery bring new products to market and grow your business—all without threatening the reputation you’ve worked so hard to build.
Exploring the Liquid Paradigm: A Practical Guide to New Hop Formats
Leverage your brand or start a new one? Brand Architecture strategies for growing your business
Leverage your brand or start a new one? Brand Architecture strategies for growing your business
Niko Tonks, Yakima Chief Hops
Join the Yakima Chief Hops R&D team as they discuss recent advancements in the world of liquid hop aroma products. They will specifically focus on demystifying the many formats of liquid products, and offer practical guidance on how brewers can harness the power of liquid formats to increase quality, cost savings, and sustainability.
W-34/70 Characterization Study
Distilling at Your Brewery: A Smart Expansion Strategy
Distilling at Your Brewery: A Smart Expansion Strategy
Mohsen Saade, Fermentis
A large study conducted to analyze performance and sensory results of W-34/70 fermented at various pitch rates, temps, and gravities. Compelling results that suggest warmer fermentations than traditionally performed in Lager beer are viable and may offer advantages for minimizing off-flavors, speeding up production, as well as some additional applicability in Cold and American IPA. A very popular topic with brewers these days.
Distilling at Your Brewery: A Smart Expansion Strategy
Distilling at Your Brewery: A Smart Expansion Strategy
Distilling at Your Brewery: A Smart Expansion Strategy
Donald Snyder & Jeff Rasmussen, Time & Tasks
Donald Snyder, distilling industry consultant and previous President/Founder of Whiskey Systems Distillery Management Software, has more than 20 years of experience in the alcohol and beverage industry including holding senior management roles at the Buffalo Trace Distillery in Frankfort, KY, and MGPI in Lawrenceburg, IN. After leaving the corporate world, Donald now helps craft distilleries of all sizes in a variety of areas including startup, internal audits and TTB compliance checks, business valuations, merger & acquisition support, team training and development, software utilization, and many others.
Planning and Execution of Beer Events
Distilling at Your Brewery: A Smart Expansion Strategy
Planning and Execution of Beer Events
Chelsea Giblin, Tampa Bay Brewing Company and First Magnitude Brewing
From small taproom events to big beer festivals, this seminar will cover how to set and reach goals, planning processes, maximize efficiency with execution, and how to ensure everything is covered from legal standpoints.
I started in the craft beer industry after graduating from USF in 2020 with my Advertising and Public Relations degree. I've worked in all aspects of the industry, from bartending and back of house operations, to the wide umbrella of marketing. My current marketing position at Tampa Bay Brewing Company covers event coordination, community engagement, social media handling, and working side by side with other departments to maximize efficiency and reach.
Will You Thrive in Chaos?
Mash Mastery: Insights into Barley Starch and the Sugar Composition of Wort
Planning and Execution of Beer Events
Dustin Jeffers, Next Glass
Revenue vs. Profit Strategies for Volatile Markets.
Dustin Jeffers is the Vice President of Brewery Product and Experience at Next Glass. He received his Bachelor’s Degree from the University of Connecticut and his Master’s Degree from Florida Atlantic University. He has been in the beer industry since 2012, working at Saltwater Brewery as the Head Brewer and Chief Operations Officer, and at 3 Sons Brewing Co. as the Director of Operations. Dustin has been a part of multiple aspects of the brewing industry, including brewing, front-of-house, sales, and operations. Dustin now works for Next Glass, Inc as the VP of Brewery Product, focusing on Ollie and all Next Glass has to offer for the beverage alcohol industry.
Mash Mastery: Insights into Barley Starch and the Sugar Composition of Wort
Mash Mastery: Insights into Barley Starch and the Sugar Composition of Wort
Mash Mastery: Insights into Barley Starch and the Sugar Composition of Wort
Galen Smith, Malteurop Malting Co.
This presentation provides a detailed look at the malting process, outlining its key similarities and differences compared to brewing. It examines the structure and behavior of barley starch, focusing on how enzymatic activity during malting and brewing shapes the sugar profile of wort. The presentation also considers how growing conditions and environmental variability impact the quality and consistency of barley and malt, posing challenges for both maltsters and brewers.
Galen Smith serves as the Southeast Technical Sales Manager at Malteurop Malting Company, where he brings valuable expertise and passion to his role. He also is an officer with the District Carolina’s MBAA. With a background of many years as a head production brewer in NC, Galen made a significant career shift to leverage his experience and contribute to the industry as a malt supplier. Guided by his commitment to aiding brewers in utilizing malt effectively, Galen takes great pride in assisting them in optimizing their brewhouses to achieve optimal performance from the malt. His mission is to rekindle the allure of malt, making it captivating and desirable once more.
Variety Trends (Public vs. Proprietary) and Sensory Showcase
Mash Mastery: Insights into Barley Starch and the Sugar Composition of Wort
Mash Mastery: Insights into Barley Starch and the Sugar Composition of Wort
Garett Lockhart, Crosby Hops
We'll discuss hop variety trends and highlight what we're seeing with an emphasis on Public vs Proprietary varieties. We'll finish with a Sensory Showcase featuring 6 Crosby Estate Grown hop varieties.
Garett brings over 15 years of experience in the craft brewing industry. After completing the Concise Course in Brewing Technology at Siebel, he joined Red Brick Brewing (now Atlanta Brewing Co.), rising from production roles to Brewmaster in 2013 and President in 2015. In 2021, he joined Twin Monkeys Beverage Systems, overseeing East Coast and Canadian sales before transitioning to Southeast sales under the Lotus Beverage Alliance. Garett joined Crosby Hops in April 2024 as Southeast Key Account Manager. A former customer and hop enthusiast, he's excited to share his passion and expertise with the brewing community.
Leverage your brand or start a new one? Brand Architecture strategies for growing your business
Leverage your brand or start a new one? Brand Architecture strategies for growing your business
Leverage your brand or start a new one? Brand Architecture strategies for growing your business
Isaac Arthur & Cody Fague, CODO Design
Is your brewery planning to launch a new brand (beer or beyond) in the coming year? Or to open a new location? Or to buy another brewery?
If so, there are important branding considerations at play: Do you position this new offering alongside your current brand, or under a new name? How do you promote it? And what does this move say about your brewery itself?
Brand Architecture provides a framework to answer all of these questions and more. How do all of your brands, current and future, relate or differ? How are they marketed and named? How are they priced, and how does all of this help you build a stronger business?
Join beer branding experts from CODO Design for a step-by-step journey using a field-tested tool designed to determine the best approach for extending your brewery's brand beyond beer.
You will then learn how Brand Extensions, Sub Brands and Endorsed Brands can help your brewery bring new products to market and grow your business—all without threatening the reputation you’ve worked so hard to build.Isaac Arthur is a co-founder & CMO at CODO Design, an Indianapolis, Indiana-based beer & beverage branding firm founded in 2009 on the belief that they can create better work by directly including clients in the creative process. CODO has branded, or rebranded, more than 95 breweries to date. He’s written three books, including the Craft Beer Branding Guide (2017), Craft Beer, Rebranded (2020) and The Beyond Beer Handbook (2022). He enjoys writing the Beer Branding Trends Newsletter each month for more than 9,500 subscribers, and also co-hosts a podcast by the same name where he dives into the art and science of building stronger beverage brands. Outside of CODO, he spends his time outside with his daughters fishing, hiking and staying as far away from screens as possible.
Setting up Successful Fermentations - Yeast Attenuation and Wort Fermentability
Leverage your brand or start a new one? Brand Architecture strategies for growing your business
Leverage your brand or start a new one? Brand Architecture strategies for growing your business
Laura Burns, Omega Yeast Labs
The attenuation of a given yeast strain is a relative range because it can be heavily influenced by the wort fermentability or the composition of sugars extracted during the mash. On the hot side, we’ll overview how the brewer can manipulate wort fermentability in the mash and “set up the dinner plate” for a given yeast strain. On the cold side, we’ll dive into how different yeast strains can be used to consume more or less of the wort sugars and best practices to avoid attenuation problems stemming from poor yeast performance. We’ll apply this baseline knowledge and tackle more advanced technical challenges such as limiting ABV in NABLABs and targeting attenuation in dry-hopped beers.Laura Burns, Ph.D. is the Director of Research and Development at Omega Yeast. After studying stress responses in Saccharomyces cerevisiae for her graduate thesis at Vanderbilt University, she decided the best place to apply this knowledge was in brewing. She worked in production brewing for five years as Head Brewer and Director of Quality Assurance before heading back to the bench at Omega Yeast. Her undeniable curiosity drives her to tackle difficult questions that brewers face daily.
Canned Success: Strategies for Beverage Brand Launches
Leverage your brand or start a new one? Brand Architecture strategies for growing your business
Canned Success: Strategies for Beverage Brand Launches
Major Asselin and Steve Scrimscher, Tampa Bay Brewing
In the presentation "Canned Success: Strategies for Beverage Brand Launches," attendees will learn the essential steps for successfully launching a new beer brand in cans, specifically tailored for local breweries. Major Asselin & Steve Scrimscher – Tampa Bay Brewing Company will guide participants through the process, from creating a unique brand identity and designing eye-catching packaging to navigating regulatory requirements and selecting the packaging. We will look at costs and price break downs, retail and distributor involvement of the new package. Attendees will also explore marketing strategies for standing out in a competitive market, building a loyal customer base, and leveraging local connections to grow their brand at local chains. Whether you're a small brewery or just starting out, this seminar will provide the practical knowledge and insider tips needed to launch a successful canned beer product.Major D. Asselin has a 20+ year background in alcohol, beverage, beer sales and marketing. Working hand in hand on the retail, supplier and distribution parts of the business in both On and Off premise environments, Major has coupled his extensive technology and data integrated catalog of experience to create new business and marketing strategies at multiple companies in varying roles across Florida. "I’ve been a fan of the craft beer scene since it started, grew up in it, and have been lucky enough to work directly on the business with some real legends in the local beer communites across the country. It's been a real joy creating and managing sales and marketing teams doing what I love." Learn about my experience, skills, and more at https://majorasselin.blogspot.com/
Fresh From Florida
DTC Ecommerce 2.0: Unlocking Growth and Maximizing Potential in the Spirits Market
Canned Success: Strategies for Beverage Brand Launches
Melissa A. Hunt, Fresh From Florida / Florida Department of Agriculture & Consumer Services
Marketing With Fresh From Florida Ingredients and understanding seasonality of Florida produce. Fresh From Florida membership program for the Florida Brewers Guild and for individual Florida breweries.
DTC Ecommerce 2.0: Unlocking Growth and Maximizing Potential in the Spirits Market
DTC Ecommerce 2.0: Unlocking Growth and Maximizing Potential in the Spirits Market
DTC Ecommerce 2.0: Unlocking Growth and Maximizing Potential in the Spirits Market
Michael Jefferies, Mash Networks
In the highly regulated and competitive world of spirits, Direct-to-Consumer (DTC) ecommerce presents both unique challenges and significant opportunities. Join Mash Networks, experts in ecommerce strategy and the spirits industry, for an insightful session on DTC Ecommerce 2.0. This presentation will focus on the evolving landscape of spirits ecommerce, offering actionable strategies for navigating the complexities of regulations while driving growth and consumer engagement.
Mash Networks will explore the critical elements of building a compliant and effective ecommerce strategy for spirits brands, including overcoming distribution hurdles, leveraging digital marketing to increase visibility, and optimizing customer experiences across digital platforms. Drawing from real-world examples and extensive experience, Mash will show how brands can successfully grow their online presence, expand sales, and maintain compliance in this tightly regulated market.
Whether you're a spirits brand just starting to explore DTC or looking to refine your current strategy, this session will provide you with the tools and insights needed to thrive in DTC Ecommerce 2.0.Michael Jefferies is an experienced sales and marketing professional with a strong focus on the beverage alcohol industry, specializing in the ecommerce channel. With a proven track record of driving growth and building brand presence, Michael has developed innovative strategies to navigate the rapidly evolving, highly regulated, digital landscape. His expertise spans across key areas such as digital marketing, online sales strategies, and ecommerce platform optimization. Through his work, he has successfully enhanced the online visibility and sales performance of beverage alcohol brands from start-ups to established craft distilleries, helping them connect with consumers in new and impactful ways.
Potential Tax Reform in 2025
DTC Ecommerce 2.0: Unlocking Growth and Maximizing Potential in the Spirits Market
DTC Ecommerce 2.0: Unlocking Growth and Maximizing Potential in the Spirits Market
Patrick Brown, Blue and Co
As the dust settles from the 2024 election, the distilling industry must prepare for the potential tax reforms that lie ahead. Our presentation will provide a comprehensive and non-partisan analysis of the incoming administration’s tax policies and their implications for distilleries.
We will explore the anticipated tax policies of the new president and how these might interact with the expiring provisions of the Tax Cuts and Jobs Act. This session is designed to equip distillery owners and accountants with the knowledge they need to navigate the evolving tax landscape.
Key Takeaways:
Gain a clear, non-partisan understanding of the political landscape in Washington and its impact on tax reform.
Review the expiring provisions of the Tax Cuts and Jobs Act and their potential effects on your business.
Understand the new administration’s tax policies and how they will impact distilleries and their owners.
Brewing and Cellaring Techniques for the Production of Lager Beers
Understanding the True Costs Associated with Building a Beverage Facility
Brewing and Cellaring Techniques for the Production of Lager Beers
Sean Sasscer from Cigar City, Khris Johnson from Green Bench, Jordar from Point Ybel and Brett from Alga
Sean Sasscer, Khris Johnson and TBD will present 3 lager beers and discuss the processes and techniques that were used to make them
Brewery Financing in a Tight Market: What’s Still on Tap?
Understanding the True Costs Associated with Building a Beverage Facility
Brewing and Cellaring Techniques for the Production of Lager Beers
Tom Williams, ELEASE
Overview: A realistic look at the current lending landscape. Explore which funding options remain viable as SBA and traditional lenders pull back. Includes new trends in alternative lending, vendor financing, and credit line optimization.
Time: 30 min presentation + 10–15 min Q&A
Target Audience: Brewery owners, operators, CFOs, and GMs navigating financing for equipment, expansion, or cash flow.
Session Summary:
With SBA loans tightening and most traditional lenders hitting pause, how can breweries secure the funding they need to survive, or smartly grow? This session dives into what’s still working in the 2025 lending landscape, highlighting relevant funding options, the pros/cons of alternative lenders, and how breweries can position themselves for approval. Real-world examples and financing tactics will be shared.
Key Topics:
The state of lending: SBA, banks, and the current slowdown
Leveraging Friends and Family for Debt or Equity
Alternative lenders: Questions to ask so you can figure out who’s legit, who to avoid, and how to vet your options
Funding equipment vs. working capital: Structuring for success
Building lender confidence: Credit, documentation, and signals that matter
Quick wins: Credit line optimization, asset-backed lending, recolaterlizing owned-outright assets, and more.J. Thomas “Tom” Williams is a born entrepreneur with a passion for building businesses that make an impact. As the owner of St. Pete Brewing Co. and ELEASE, which includes Keg Connect which provides kegs to over 1200 breweries across the US. Tom has helped over 15,000 companies across the U.S. secure the tools and funding they need to thrive—through keg leasing, equipment financing, and working capital solutions. A proud graduate of Boston University (B.A. in Economics, Class of ’94), Tom’s sharp business instincts were evident early in his career. He was involved with the Ernst & Young “Ernie” Project and has launched multiple successful ventures. Among them: Tom has been an entrepreneur for over 30 years. His passion to innovate and support small business growth earned him a place in the Leasing Hall of Fame. Driven by a belief in the power of self-employment and entrepreneurship, Tom continues to champion founders, creators, and small business owners across the country.
Understanding the True Costs Associated with Building a Beverage Facility
Understanding the True Costs Associated with Building a Beverage Facility
Understanding the True Costs Associated with Building a Beverage Facility
Vernon J. Spaulding, Providence Process Solutions, LLC
This presentation will define the cost buckets associated with building a new beverage facility along with dozens of cost overrun preemptive mitigation strategies. A Excel spreadsheet covering all such items will be provided at no charge along with key topic notes so that all audience members can focus on the multiple real life stories that will be covered during this enlightening presentation.37 Years designing and building beverage process facilities.
Become a speaker at this year's florida brewers conference
The Florida Brewers Conference is the premier event for brewing professionals across the state of Florida. Attendees will have the opportunity to network with industry leaders, attend informative sessions, and explore the latest trends in brewing.
If you are an industry professional and are interested in being a speaker for one of our seminars, please submit your presentation topic here.
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.