Colorado Craft Brewers Summit

Brought to you by the Colorado Brewers Guild

Speakers:

Randy Howell - Colorado Craft Beer Hall of Fame

Jake Minturn - Downhill Brewing

Presented by Colorado Craft Beer Hall of Fame

Fast paced presentation to give Colorado Craft Brewers basic and intermediate retail merchandise management tools and ideas. Focus on easy to implement suggestions to improve Micro Brewery Merchandise Management including multi channel marketing, financial and efficiency metrics, in store display, assortment and sizing, seasonal & event merchandise, coordination with overall brand, image marketing. Lots of pictures of do and do not.

Speakers:

Bart Watson - Brewers Association
Presented by Colorado State University's Field to Foam Institute

Brewers Association Chief Economist Bart Watson will discuss the long term trends in the craft brewing marketplace and how much those trends have been disrupted in 2020. Learn about the economic and consumer changes in the marketplace that are affecting breweries right now, and those that are likely to be important in the coming years.

Speakers:

Marketing & Events Committee Members

Presented by Turn It Up

COVID has really changed the way breweries put on and handle events. Have you put on successful events during COVID? Have you had some things not work? Haven't had an event yet but want to learn more about what your peers have done? Join the CBG marketing and events committee for a discussion with other members of what works and what doesn't during COVID.

Speakers:

Robert "Chas" Runco - Runco & Proffitt

Laura Long - Weist Capitol​

Presented by Runco & Proffitt

Join the CBG's lobbyist and counsel for updates on 2020 legislative and regulatory changes. They will also discuss the CBG's legislative process and the Colorado legislative climate as it relates to the craft beer industry.

Speakers:

Amanda Oberbroekling - 4 Noses Brewing

Charlie Hoxmeier - Gilded Goat Brewing

Alan Windhausen - Holidaily Brewing

Presented by Birko

In today's brewing environment, a quality program takes on many forms, each unique to the brewery's needs and capabilities. Any brewery of any size can begin a quality program by focusing on collecting, analyzing, and utilizing information important to their individual brewing processes. Learning to collect, analyze and utilize actionable data gives breweries the power to correct quality issues, influence the course of their beer throughout the process, and look toward the future of their brand. This panel presentation will provide insight into the quality programs of breweries at varying sizes, to give real world examples of how breweries are working with quality-focused practices.

Speakers:

Andrew Brewer, Technical Director - Petainer

Presented by Petainer

A discussion on one way kegs, how they are constructed, their advantages and disadvantages and how they work in the market place. What test and procedure are really necessary to make sure your kegs are being washed, sterilized and filled correctly.

Speakers:

Brewpub Advisory Committee Members

"Adapting Food Menus & Planning" Don't miss Tuesday's virtual Happy Hour with the CBG's Brewpub Committee! You'll have the opportunity to have a beer and hang with your colleagues while discussing food menus and best practices for brewpubs in the time of COVID. Come with examples of what's working or not working for your brewpub, or just come to listen! Either way, don't miss this fun hour during the Summit.

Speakers:

Jeffery Callaway - CSU

Dr. Joshua Berning - CSU

Marco Costanigro - CSU

Joe Cannon - CSU

Nathan Palardy - CSU

Updates on the beer in grocery store study conducted by CSU researchers and updates on the next round of brewing specific research that will be conducted by CSU faculty and industry representatives (Field to Foam Research Institute).

Speakers:

Erin Glass, Technical Sales - Lallemand Brewing

Molly Browning, Technical Sales - Lallemand Brewing

Presented by Big Beers, Belgians & Barleywines Festival

Lallemand Brewing will present on brewing with Sourvisiae®, a bioengineered ale yeast strain (Saccharomyces cerevisiae) capable of producing lactic acid during fermentation to provide brewers with an easy, reproducible, and mono-culture product for sour-style beer production.

Speakers:
Michelle Stone-Principato - Liquor Enforcement Division

Andrea Jones - Liquor Enforcement Division​​

Director and Deputy Director of Liquor Enforcement Division will be covering impacts of COVID on the craft beer industry and LED relief measures. They will also leave ample time to hear directly from you on how they can help stabilize the industry for future growth and expansion. Come with your feedback and questions.

Speakers:

Emily Wang - Fermly
Danny Wang - Fermly
Kelsey Pobanz - Bristol Brewing

Presented by Fermly

Join Emily and Danny Wang from Fermly and Bristol Brewing Company's Quality Manager, Kelsey Pobanz, for a discussion about best practices to reduce oxygen in to-go and packaged beer. We'll be covering practical tips that smaller breweries and taprooms can adopt to ensure that the highest quality beer is getting to their customers while avoiding the expensive investment into analytical equipment. Another key quality component that will be discussed is the development of oxidation flavors beyond cardboard in a variety of beer styles and how this may help determine a shelf life for a beer.

Speakers:

Billy Jones - Moye White

Jessica Hunter - Moye White

Presented by Moye White

Brewers across the country have faced a tough year. Yet, preliminary numbers indicate positive trends for breweries who altered business models and adapted to our changing environment. But what does that mean for the future? How have breweries weathered the storm? When COVID becomes a memory, what will the brewing industry look like? What changes are temporary, and which might be permanent? How can breweries learn from the volatility faced in 2020 to incorporate into business practices going forward?
Join us as we delve into our (foggy) crystal ball and share insights and predictions, business and legal, on various topics including distribution issues, employment issues, general corporate, leasing, trademark, and litigation/liability.

Speakers:

Membership Committee Members

Presented by Root Shoot Malting

Join the Membership Committee for a discussion on how we can better serve our members across the state. We'd love to hear your thoughts on building community within the industry during COVID.

Speakers:

Tricia Petteys - Payroll Vault
Laura Long - Weist Capitol

Join us to learn more about how employers can take advantage of the Families First Coronavirus Response Act (there's still time). We will also go over the new Paid Family Leave program that recently passed in Colorado and what this means for you as an employer.

Speakers:

Graeme Hirstwood - McClellan's Brewery

There is a lot of myths, misconceptions, and misunderstanding gs about cask conditioned ales. I propose to do a quick presentation on how to prepare beer and serve it. Several things will be touched upon - nomenclature, equipment, stillage, racking, tapping, serving, where to spend extra attention and where you can cheat.

Speakers:

Technical & Education Committee Members

Presented by Micro Matic

Bring your most technical beer questions to this happy hour. Hear about the resources the committee has already compiled for our membership, as well as future topics you're most curious about.

Speakers:

Battle Martin - (Retired) Labeling Specialist at TTB

Presented by Beverage Business Institute

Do you know when you need formula approval from the TTB? Join Battle Martin, retired TTB Label Specialist now a consultant to craft brewers and Penny Gill-Stuart, the Director of CSU’s Beverage Business Institute to review the TTB’s Ruling 2015-1 and associated attachments 1 & 2. We’ll dig into the ruling on ingredients and processes that no longer require formula submission to the TTB and take your questions along the way. The goal is for you to leave this session feeling confident about how to proceed with labeling.

Speakers:

John Olechea - OSHA

Bevin Luna - CSU

Presented by Pinnacol

Are you prepared for an OSHA inspection? If you haven't gone through CSU's OSHA consultation program or had an OSHA inspection yet, we strongly encourage you to attend this seminar. We'll have speakers from OSHA and CSU's OSHA consultation program discussing the most common hazards found in breweries and how best to prepare for an upcoming OSHA inspection. Bring your questions!

Speakers:

Matthew Peetz - Propagate Lab

Ethan Tsai - Tivoli Brewing

Presented by Propagate Lab

Presentation on what Kveik Yeast is, what is can do, and its potential brewing applications.

Speakers:

Government Affairs Committee Members

TBD

Speakers:

Chad Bratt, General Manager/Sales Manager - Jagged Mountain Brewing

Sean Buchan, Owner/Head Brewer - Cerebral Brewing

Travis Fields - FH Beerworks

When the pandemic hit, one of the many things that changed was that breweries were allowed to deliver direct to consumers for the first time. You may be taking advantage of this new opportunity, but have you been doing as efficiently as possible? And are you doing all the small things that are legally required of you? Join this roundtable discussion from fellow brewers and boost your delivery game!

Speakers:

CBG Board of Directors and Staff

It’s been awhile since we’ve all been able to get together, and we wanted to provide a virtual venue where we can give CBG updates, talk about the year that was, and more. The CBG Board of Directors and staff will be leading this session and invite you to bring questions, comments, and constructive criticism so we can continue to have a successful Guild in 2021 and beyond.

***Only open to brewery members.***

Speakers:

Katie Nierling - Ska Street Brewstillery

Presented by Vessel Packaging Co

Opening any new business is a challenge. We were attempting to open a brew pub and distillery pub under the same roof, was not going to be easy to begin with and then add in COVID to get the worst case scenario. But now at least in the middle (not quite the other side yet) I can say we are making it work. We've learned a lot about training your staff, rethinking operations, gorilla marketing and establishing systems and utilizing what's in front of you to innovate and become a break even business. There are a lot of technology tools out there from your point of sale system, social media, training programs and integrating as many of these as possible to make the day to day easier and reaching more potential consumers. How do you pivot your business to meet needs of guests but also exceed expectations? What lines can you reasonably cut in a P&L, what payment plans can you negotiate and what is your reasonable break even to open the doors? What is your service model currently and does it work now? How are you empowering employees to not only learn and be challenged professionally but making the money they need to to pay bills and remain motivated? All of this matters when running a business but gets lost in the daily operations and stress - no brewery or brew pub has the same day to day - it can feel like a constant fire drill but it does not have to be. How are you forecasting sales in the taproom vs any wholesale package or draft against production schedules and what makes sense to remain efficient in the business operations. Be nimble but operate with purpose to be proactive and constantly working on the business WHILE working in it.

Speakers:

Alex Koral - Sovos ShipCompliant​​

Presented by Sovos ShipCompliant

Direct-to-consumer (DtC) shipping of alcohol is on everyone’s minds these days, as consumers and suppliers alike look for better and easier ways to interact. DtC shipping of wine, for example, is now available in almost every state and regularly brings in annual revenue in excess of $3 billion. As more brewers look to enter the DtC shipping market, what lessons can be learned from wine’s success? These lessons range from a basic understanding of out-of-state DtC shipping laws to the importance of compliance in creating a sustainable DtC marketplace.

Please join us for a look at how DtC shipping can work for brewers. Topics will include:
-The current state of shipping beverage alcohol direct-to-consumer, including where shipping is and is not permitted
-The rules that govern DtC shipping, from licensing requirements to tax remittances
-How breweries can create effective and compliant DtC shipping programs

Speakers:

Finance Committee Members

Presented by On Tap Credit Union

Join the members of the Finance Committee to talk about how is your brewery navigating the customer experience and your financials with the impending impact winter will have upon us all and also talk about rad beer.