Outlook Hazy or Bright? Let the Yeast Decide
Dr. Allison Lange
R+D Molecular Biologist, omega yeast
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.
Double Seam Evaluation and Troubleshooting
Elden Rowland, Pneumatic Scale Angelus
Fundamentals of Double Seaming, Tooling Adjustments, and Can and End Inspection.
Sustainability Strategies for Craft Breweries: How to Reduce Costs, Risks, and Improve Brand Recognition
Vesela Veleva (UMass Boston) OR Luke Truman (University of Southern Maine)
In an ever more competitive market where the impacts of burning fossil fuels are evident and raw materials and utility prices are rising, no brewery can afford to ignore sustainability. This presentation will discuss the benefits of adopting sustainability strategies by craft breweries, such as: reducing business costs and risk, improving brand reputation and market share, and staying true to their missions while avoiding greenwashing. Based on work with craft breweries in New England and the recently launched BetterBev recognition program, the presenter will provide specific examples and advice on how to get started and leverage existing resources, including state and federal programs, Brewers Association tools and resources, and local colleges. Participants will have an opportunity to learn how to assess their performance and identify areas for improvement in one or more of the following 8 sustainability categories: raw materials sourcing, water conservation, wastewater reduction, energy use and emissions, cleaning & sanitizing chemicals, solid waste prevention, packaging format and materials, and sustainability culture.
Mastering CIP: Cleaning Smarter, Not Harder
Matt Stinchfield
Clean-in-place systems are used for chemical cleaning, passivation, and sanitizing in a variety of brewery vessels and packaging systems. Hazards include corrosive chemicals, scalding liquids, pressurized fluids, confined spaces, and slips, trips, and falls. Take a fresh look at your CIP protocols from the perspective of hazard assessment and create reliable, repeatable CIP safe operating procedures that are right for your equipment. Refresh your understanding of preventative and protective strategies as the two cornerstones of workplace safety. Helpful references are also provided.
Don’t Kill your Golden Goose: Protect & Perpetuate your Brewery
Larry Oxenham, American Society for Asset Protection
Is your financial house in order? Discover the tools independent brewers can use to become invincible to lawsuits, save thousands in taxes, and achieve financial peace of mind. By the end of the presentation you will know how to:
1) Protect 100% of your assets from lawsuits. You will learn how to make yourself so unattractive to a plaintiff attorney that they will never pursue a lawsuit against you.
2) Save thousands of dollars each year in taxes. You will learn five tax reduction strategies most people fail to utilize, which could save you more than $10,000 each year in taxes.
3) Avoid probate and eliminate all estate taxes. You will be taken through a checklist of items that are important to every estate and business succession plan. You will learn what you should be doing now to prepare for successful business and estate succession.
“It takes a lifetime to accumulate your assets. Take the time to protect them.”
SB11 101 : The 10x10 Taproom
Kelly Hieronymus and Tim Buckingham, West Sixth Brewing
Learn the 101 ropes of the elusive SB11 Fairs & Festivals designation for Kentucky breweries – how it’s beyond beer festivals, the impact of selling beer at external events on your company, how to hire and train a seasonal staff, and the decision making process of the investments made in the program. Join Kelly Hieronymus, Creative & Marketing Director, and Tim Buckingham, Events Coordinator, as they discuss how their events program before and after Senate Bill 11 passing have positively impacted the brewery’s revenue and visibility throughout Kentucky.
Brewing Results: Marketing Beyond Social Media
Chris Overlay
CEO & FOUNDER, GET HOPTIMIZED
In today's rapidly evolving digital landscape, relying solely on social media for marketing is risky and just not effective enough to grow your craft beer business. This presentation will guide you in improving performance by building a robust marketing strategy centered around your owned channels, and how to evaluate virtually any marketing platform for your business.
5 things you need to know about social media for 2025 + open Q+A/round-table
Katie Molck
MARKETING DIRECTOR, KENTUCKY GUILD OF BREWERS