• The 2021 Colorado Craft Brewers Summit is presented by Colorado State University's Fermentation Science & Technology Department.

  • Click the link above to register for any of the three options below.

    Brewery Member


    Registration is for current CBG brewery members.

    Includes Monday and Tuesday educational seminars and Tuesday trade show.

    Price is per person, not per brewery.

    Trade Show Booth


    You must be a current CBG Allied Trade Partner to register for a booth.

    Booths are 10' x 10' and include a 6' table and two Summit passes.

    Setup will take place Monday afternoon, with the trade show taking place all day Tuesday.

    Non-Member Brewery


    For the general public or breweries that are not members.

    Includes Monday and Tuesday educational seminars and Tuesday trade show.

    Not a brewery member of the CBG? Contact us to join and get your members'-only discount.


    The Colorado Craft Brewers Summit has returned! You can register here.


    **Per CSU's policy, we will be requiring masks to be worn at the Summit when you are not eating or drinking. Thank you in advance for being good guests, so we can ensure that we are invited back in the future.**


    A conference for independent Colorado craft brewers, by independent Colorado craft brewers. The Summit will focus on the most pressing needs of our craft beer community.


    Lory Student Center, Colorado State University, Fort Collins


    It’s not just beer! At the Summit, Colorado brewers have an opportunity to learn from each other. We've worked hard to design a Summit full of valuable information pertaining to a wide variety of craft brewing topics.


    November 1st & 2nd, 2021

  • Schedule

    Monday, November 1st

    Unless noted, all events take place at the Lory Student Center on CSU's campus.

    Attendee Check-In

    12:30 PM - 2:00 PM

    Foyer of Grand Ballroom

    Check-in when you get the Lory Student Center. This is where you'll get your badge and other shwag items.


    1:30 PM - 3:30 PM

    Various Classrooms

    See workshops under Seminars.

    Voting Member Meeting

    3:45 PM - 4:45 PM

    This is limited to voting brewery members only.

    Happy Hour

    5:30 PM - 7:30 PM

    Odell Brewing, 800 E Lincoln Ave, Fort Collins, CO 80524

    Sponsored by the Brewers Insurance Co-Op of Colorado


    Join us Monday to kick off The Summit! Odell Brewing Co is hosting all Summit attendees for the evening and providing beers! Food will be provided by the Brewers CoOp. Be sure to check in on Monday and head over after our Summit Workshops to visit with other members and kick off another great Summit! This gathering will be held outdoors, please plan accordingly.

    Tuesday, November 2nd

    Attendee Check-In

    7:45 am - 10:00 am

    Foyer of Grand Ballroom

    Check-in when you get the Lory Student Center. This is where you'll get your badge and other shwag items. After 10:00 AM the check-in table will move inside the Grand Ballroom and will be self-serve.

    Breakfast & Trade Show

    7:45 am - 9:15 am

    Grand Ballroom

    Sponsored by Vessel Packaging and On Tap Credit Union


    Grab your breakfast and some coffee in the Grand Ballroom.

    Trade Show

    7:45 am - 5:30 pm

    Grand Ballroom

    The Trade Show will be open all day on Tuesday. While you're eating breakfast and lunch meet new vendors and chat with your current vendors. The Trade Show will also be open during Tuesday's happy hour.
    *Vendor list coming soon.*

    Welcome & Keynote

    8:30 am - 9:45 am

    Speaker: Bart Watson, Brewers Association


    Brewers Association Chief Economist Bart Watson will discuss some of the rapidly evolving trends in the craft brewing marketplace. Colorado has long been at the forefront of craft brewing, and while that has created opportunities, it also brings a more competitive marketplace. Learn about the demographic changes, consumer preferences, and market forces that are shaping the brewing industry today.

    Morning Seminars

    10:00 AM - 12:15 PM

    Various Classrooms

    Lunch & Trade Show

    12:15 pm - 1:30 pm

    Grand Ballroom

    Presented by Colorado State University's Fermentation Science Program

    Afternoon Seminars

    1:45 pm - 4:00 pm

    Various Classrooms

    Happy Hour & Trade Show

    4:00 pm - 5:30 pm

    Grand Ballroom

    Presented by Moye White


    Snacks, beers, and one last chance to visit with our trade show vendors.

  • Workshops & Seminars

    Monday, November 1st

    TIPS Training

    11:30 AM - 3:35 PM

    Trainer: Cinzia Wallace


    Do you have staff that needs to be TIPS certified? Do you know that they need to be re-certified every three years? Even if you don't require it, having your staff TIPS certified is not only a good business practice it may reduce your liability insurance rates. This training can be used as an official training.


    Topics include:

    - Program Introduction.
    - Alcohol and its effects. Effective server responses.
    - Skills training. Evaluating Cues.
    - Skills training. Evaluating Responses.


    We have secured this training for cost at $20.00 per person. Attendees will pay the trainer directly at the end of the training. You can pay with Venmo (preferred), cash, or check.


    This is limited to 35 attendees. You must pre-register here. If we fill up, we will secure another trainer.

    Check-in with the LED

    1:15 PM - 2:15 PM


    Michelle Stone-Principato, Director of Liquor Enforcement Division

    Andrea Jones, Deputy Director of Liquor Enforcement Division


    Liquor Enforcement Division Director Michelle Stone-Principato and Deputy Director Andrea Jones will give a brief presentation on hot topics and legislative updates in the Colorado alcohol beverage marketplace landscape. Topics will include Festivals and Special Event parameters, the role of the Division in licensure and investigations, and the distinctions between Rulemaking and Legislative activities. There will be time for a Q&A at the end of the session. Please join us for this important regulatory update.

    Compliance Update & FAQs

    2:30 PM - 3:30 PM

    Speaker: Robert "Chas" Runco, Runco & Proffitt, P.C.


    Join us for a follow-up presentation to the LED update diving into how the updates to the Liquor Code and Rules over the last two years may be utilized by your business. We will then discuss the most common compliance issues for breweries and brew pubs; from licensing multiple locations to brand registrations, formulas, COLAs, contract brewing, and alternating proprietorships. Find out the compliance matters that often trip up brewers followed by a Q&A session to address any additional compliance questions.


    Note: this session is only open to brewery and brewery in planning members.

    Tuesday, November 2nd

    Malt Analysis and Applications in Brewing

    Track A

    10:00 AM - 11:00 AM


    Jeff Biegert, CSU

    Katie Fromuth, CSU


    A co-presentation between Jeff Biegert (FST's Head Brewmaster) and Katie Fromuth (FST's Quality Lab Director) providing transparency around how a malt Certificate of Analysis (CoA) is created, key buckets and indicators on a CoA as it relates to malting and brewing performance, and how the CoA is a powerful tool that can be used to increase efficiency, save money, and maintain high quality beer.

    Ska Fab

    Beyond the Filler: Sensible Packaging Line Automation at Any Scale

    Track B

    10:00 AM - 11:00 AM

    Sponsored by Ska Fab

    Speaker: Jake Kolakowski, Ska Fab


    Adding the right level of automation is the key part of getting the most out of the major investment of any packaging line. Automation in packaging offers much more than just reduced labor costs: The advantages of improved efficiency, reduced waste, and the enhanced quality of your beer are all significant contributors to ROI, and deserving of consideration.


    This seminar will cover:

    • How to determine what line speed is appropriate for a given barrelage, and what a useful top end capacity of that line will be for the future
    • How to determine a simplified ROI on packaging automation equipment including Labor savings, improved efficiency, waste reduction, and a quantitative value of quality improvement.
    • What automation options are available for each step of the packaging process
    • The measurable value of accumulation in line design.
    • Review a few examples of scaled automation at various line speeds, from 12cpm up to 450+cpm.

    Materials presented and available afterward upon request will include a line speed
    calculator, and a simplified ROI Calculator.

    Turn It Up

    Ask the experts! Effective strategies for growing your brand with media relations

    Track C

    10:00 AM - 11:00 AM

    Sponsored by Turn It Up Media


    Jonathan Shikes, Westword

    Ed Sealover, Denver Business Journal

    Tristan Chan, Porchdrinking.com

    Sarah Kuta, Freelance Writer


    Hear from four Colorado journalists (who also love beer) on a variety of media related topics. Learn best practices for telling your story, how social media plays into traditional media, strategies for effectively communicating with media, and examples of what helps and what hurts media relations. This is meant to be a chance for you to ask questions, so come prepared!

    Did You Forget Something? Maximizing the Employee Retention Tax Credits for 2020 and 2021

    Track D

    10:00 AM - 11:00 AM


    Paul Mueller, Mueller Pye & Associates

    Robyn Pye, Mueller Pye & Associates


    Among the most generous, yet the most complex, Covid relief programs has to be the Employee Retention Tax Credit (ERTC). Congress and IRS did their best to tinker and change the rules numerous times, such that business owners had a tough time keeping up.

    CPAs Paul Mueller and Robyn Pye, of Mueller Pye & Associates will sift through all the noise and serve it up straight. Their clients have filed refund claims of nearly $3 million and keeps climbing. At up to $33,000 per employee, the ERTC can add up to real money, real fast!

    The Traumatic Life Of Your Beer After Leaving The Brewery

    Track A

    11:15 AM - 12:15 PM


    Danny Wang, Fermly


    A discussion about shelf life - real talk about presenting the best product in a crowded marketplace. We’ll go over how to set up a sensory SOP that you can stick to in your brewery, whether you employ just a few or hundreds of people. From learning best practices on properly defining True To Brand to setting up a sensory panel in your operations, this presentation will help you extend the shelf life of your beers and achieve better consistency.

    Demystifying the Secrets of Financial Analysis

    Track B

    11:15 AM - 12:15 PM


    Randal Stinson, Equitable Advisors
    Alex Osmond, Equitable Advisors

    Chad Daedlow, Equitable Advisors


    This presentation covers the importance of financial planning for individuals, families, and small businesses. It starts with developing a strategy for the future, whether it's short term, intermediate or long term. This presentation strives to reduce confusion around the financial services industry, and present some basic concepts that can help people be more confident in their decision making going forward.

    The Effect of Expanded Beer Sales on Liquor Stores: Implications for Colorado Craft Breweries

    Track C

    11:15 AM - 12:15 PM


    Dawn Thilmany, Colorado State University

    Nathan Palardy, Colorado State University

    Jeff Callaway, Colorado State University


    Our presentation describes the implications for Colorado Craft Breweries of beer sales expanding to grocery and convenience stores. Our goal is to help breweries adapt to the new regulatory environment by identifying the estimated change in buying patterns and considering how that may influence tradeoffs across the distribution strategies brewers consider (with a particular focus on differences across the scale of brewer). Approximately 1,580 small, independent liquor stores operated in Colorado before a policy change that allowed an additional 1,700 grocery and convenience stores to sell full-strength beer, more than doubling the number of beer-selling retail establishments and increasing the competitive pressure faced by stores. We find that expanding beer retail had a moderate negative impact on liquor stores, a historically important outlet for off-premise beer sales. Foot traffic to liquor stores declined by ~5%, corresponding to an average of 65 fewer monthly visits to a representative store. Larger breweries may be able to offset a drop in liquor store sales by selling in grocery stores, however, as brewery size declines, so does the ability to spread the higher costs of reaching consumers through grocery stores across a higher volume of units. Rural liquor stores appear substantially less impacted compared to their urban counterparts, good news for small breweries in rural areas with few off-premise retailers. Contracts with distributors may facilitate access to the new market channels but the use of distributors comes with its own set of trade-offs. Preliminary results using Nielsen sales data from a panel of Colorado consumers largely confirm our foot traffic analysis. As we find only a moderate negative effect on liquor stores, these retailers are likely to remain an important outlet for reaching consumers and distributors represent one option.

    Crafting a Plan for Your Brewery Exit or Next Acquisition: What you need to know about M&A

    Track D

    11:15 AM - 12:15 PM


    Craig Knobbe, Moye White

    Jessica Hunter, Moye White


    Over the last eighteen months, we’ve had a unique and unprecedented opportunity to reflect on our lives – both business and personal. COVID helped many realize that maybe we need a change. That change could mean increasing sales channels to grow and expand your existing business. For some, it meant a personal pivot altogether.

    If you have decided that you’re ready to sell off assets or move toward an exit strategy, you will need to do some legal tidying up. If you’re ready to acquire another brewery or other assets, you’ll need to be prepared for the process. Either way, this is a presentation you do not want to miss!

    Join us to learn about the basics of mergers and acquisitions, get comfortable with vernacular, and collect tips on how to do some corporate hygiene.

    Practical Examples of Sustainability in Craft Breweries

    Track A

    1:45 PM - 2:45 PM


    Charlie Hoxmeier, Gilded Goat

    Lizzy Waters, Upslope Brewing


    Charlie and Lizzy recently published papers in the MBAA Technical Quarterly journal about sustainability in the craft brewing industry at various production sizes. The speakers will provide examples of interventions that are suitable for various sized craft breweries, focusing on water and electrical use, tools for monitoring use, how to evaluate the ROI and impact of interventions, and how to begin a sustainability program in a craft brewery.


    Deciphering Pictograms on Labels and SDSs. Chemical knowledge for the non-chemist

    Track B

    1:45 PM - 2:45 PM

    Sponsored by Birko

    Speaker: Tony McCrimmon, Brewery Safety Consulting


    This is an interactive discussion of the GHS pictograms that are used in the Hazardous Communication Standard to quantify the severity of the hazard present. We will correct misstated information found in typical hazcom training in order to provide useful knowledge. Attendees will receive and use a “Rosetta Stone” to interpret the hieroglyphics and reveal true meaning of SDS information.

    Product manufacturers evaluate and quantify the hazards of their chemicals. Then they are compared to the hazard categories and classified, which identifies the Pictograms to use on labeling and safety data sheets.
    The GHS charts will be reviewed to learn their simple meanings and understand how pictograms tell us the effect of a chemical on us, our equipment and our businesses.
    A handful of typical brewery chemicals will be evaluated to emphasize how easy and important this is, especially for non-chemists like me. I use this content in my HAZWOPER 8 hour spill response class so attendees know how to protect themselves.

    A Practical Approach to Trademark Defense

    Track C

    1:45 PM - 2:45 PM


    Dan Christopherson, Christopherson Brew Law


    As more and more breweries open each year, fewer and fewer quality beer names remain available. Craft brewers (as well as macro brewers, distilleries, wineries, and bars) are inevitably getting into more and more battles over the brewery and beer names, logos, and slogans they use to market themselves and define their identity. This presentation will provide guidelines for brewers to refer to when deciding how to enforce their trademark rights, as well as providing an overview of what a trademark owner should expect after obtaining a trademark registration.

    Considerations presented will include:
    1. The scope of protection for an unregistered common law trademark;
    2. The scope of protection for a US registered trademark;
    3. Factors that change the scope of protection;
    4. International trademarks; and
    5. Strategies for enforcing trademarks.


    Track D

    1:45 PM - 2:45 PM

    Speakers: TBD



    Effects of Dry Hopping on Yeast Viability, Fermentation Performance and Repitching

    Track A

    3:00 PM - 4:00 PM


    John Giarratano, Inland Island Yeast Laboratories

    Brynn Keenan, Grist Analytics


    With the overwhelming popularity of IPAs in a craft brewery's portfolio, brewers have had to adapt their brewing practices to deal with increasing hop additions, mid fermentation dry hopping, increased VDKs, refermentation and insufficient yeast harvests. All of this is a huge added expense to the brewery when compared with more traditional styles. Using analytical brewing data and publications from all around the country, John Giarratano from Inland Island Yeast Laboratories and Brynn Keenan from Grist Analytics will answer questions about fermentation performance in heavily hopped beers and provide advice for avoiding pitfalls like fermentation lags, increased diacetyl, and under attenuation due to poor yeast viability. By increasing brewer's knowledge of what is actually happening to the yeast during fermentation, John and Brynn will help brewer's decrease fermentation time, troubleshoot fermentation issues as they're happening, decrease costs and improve the overall quality of their most expensive and high profile brand.

    There and Beer Again: the Journey of Developing QA/QC

    Track B

    3:00 PM - 4:00 PM


    Amanda Oberbroeckling, 4 Noses Brewing

    Shaye Holdaway, Upslope Brewing

    Frank Novak, Cerebral Brewing
    Patrick Combs, Stem Ciders (formerly of WeldWerks Brewing)

    Emily Wang, Fermly


    The delivery method for beer continues to vary from draft to can to bottle to crowler, but quality remains a necessity regardless. In this guided panel, learn from experts that know the story of a beer from brewhouse to glass and how some found a happy ending and others met a different end. Sensory, plating, technology, and more will be covered as well as an opportunity for open Q and A!

    The Practicality of Inclusivity?​

    Track C

    3:00 PM - 4:00 PM

    Sponsored by: CSU's Beverage Business Institute

    Speaker: Patrice Palmer (they/them/their pronouns), Colorado State University


    This session will challenge, enlighten, and expand the perspectives of entry, mid-level and C-suite professionals as they learn how to center inclusion in their organization’s culture and interactions.

    In this presentation, participants will:

    • Understand the definition of inclusivity
    • Begin thinking about how to create an inclusive workplace
    • Put practical techniques into action that helps to move participants from ‘ONE day’ to ‘Day ONE’

    Expanding Colorado and Federal Labor & Employment Law Developments for Brewers and Brewpubs

    Track D

    3:00 PM - 4:30 PM*

    Speaker: Todd Fredrickson, Fisher Phillips


    Attendees will get up to speed on tip sharing/pooling and other wage and hour issues under Federal law and COMPS Order No. 37; paid sick and emergency leave under the Healthy Families and Workplaces Act; pay and posting requirements under the Equal Pay for Equal Work Act; FAMLI Act paid leave starting in 2023; and, other new requirements for Colorado employers.

    *Note: this session is 1.5 hours due to the amount of information included.

  • Lodging

    Hilton Fort Collins

    Hilton Fort Collins

    A short walk to Lory Student Center

    Hilton Fort Collins (425 W Prospect Rd, Fort Collins, CO 80526) has reserved a block of rooms for Summit attendees for $135.00 per night.


    To book your room, please use this link.

    Best Western University Inn

    Best Western University Inn

    A short walk to Lory Student Center

    Hilton Fort Collins (914 S. College Ave, Fort Collins, CO 80524) has reserved a block of rooms for Summit attendees for $105.00 per night. You must book by October 29, 2021.


    To reserve by phone call 970-484-2984 and let them know you are with the Colorado Brewers Guild to receive the group rate, or make your reservation online.


  • Trade Show Vendors

    Antigo Zeon
    Arryved POS
    Berlin Packaging
    Beyers Chemical
    Billy Goat Hop Farm
    Birko Corporation
    Brew Movers

    Brewers Insurance CoOp of Colorado with Friday Health Plans, CWG, and Pinnacol
    Brewers Supply Group
    Brewery Finance
    Codi Manufacturing
    Crafted ERP
    Colorado State University Fermentation Science Program
    Equitable Advisors
    Foss Analytics
    General Air
    Inland Island Yeast Laboratories
    John Fearless
    Keg Logistics
    Moye White
    MSU Denver
    Northwestern Extract
    On Tap Credit Union
    Payroll Vault
    Proximity Malt
    Runco & Proffitt
    Ska Fabricating
    Vessel Packaging Co
    Whitcomb Selinsky
    ZA Hops, LLC


    Want to stay in the loop? Interested in sponsorships?

    Enter your name and email and we will get back to you.