Register now for the third annual Colorado Craft Brewers Summit, the Colorado Brewers Guild's conference and trade show, November 4 and 5, 2019.
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.
Colorado State University Fort Collins, Colorado
It’s not just beer! At the Summit, Colorado brewers have an opportunity to learn from each other and discuss their needs. We’ve designed the Summit to be relevant to everyone at a brewery – whether you’re in sales, a brewer, or a politics junkie.
Colorado Craft Brewers Summit
November 4 and 5, 2019
Lory Student Center - Colorado State University - Fort Collins, CO
Monday, November 4, 2019
12:30 p.m. - 2:00 p.m.
Trade Show Vendor Load-In
2:00 - 5:00 p.m.
Please see the logistics emails for full parking and load-in information.
1:00 - 3:30 p.m., Room 386
CSU OSHA Consultation Services, Brewery Safety Consulting, and Fisher Phillips
This presentation will identify the most common safety issues in breweries and explain all aspects of addressing these issues including compliance, safety that exceeds compliance, and dealing with OSHA enforcement. Bevin will use her compliance knowledge from auditing over 100 breweries. Tony will discuss safety practices that he has consistently and successfully implemented. Ben will contribute what to do when OSHA acts on these hazards and inspects or cites a brewery.
D System Keg Valves – Safety and Quality Assurance for your Draft Beer
1:00 - 3:30 p.m., Room 312
Jon Graber - Micro Matic - Packaging Division
What's going on in your kegs? Learn how to solve the mystery! In this presentation you will learn all about the D System, A.K.A. "American Sankey" keg valve—from guidance on safe repair and maintenance techniques, to tips on keg washer interface with D System valves, to overall quality assurance and customer satisfaction for your draft beer. Draft beer quality and customer satisfaction begins with your kegs. Every brewery that owns its kegs should have properly trained staff who know how to safely and effectively inspect and maintain them; kegs are a safe and robust container for beer—until they are not. Kegs require attention and service to keep providing top quality draft beer for your customers. Limited to the first 20 conference attendees, first come, first served.
Brewery FAQ and Regulatory Update
1:00 - 3:30 p.m., Room 376-378
Chas Runco - Runco & Proffitt, P.C.
This workshop will address frequently asked questions asked by Colorado Brewers Guild members. We will discuss everything from licensing and permits, to special events, and even hard seltzer! The group will also discuss regulatory changes set to take effect in early 2020. The floor will be open, so come prepared to ask the questions currently floating around your brewery.
Colorado Brewers Guild Members Only Town Hall Meeting
3:45 - 4:45 p.m., Room 386
CBG will host a “town hall” with its members to discuss issues on your mind and what else the CBG should be doing for membership. Come with questions, concerns, and comments. CBG Members only!
5:00 - 7:00 p.m., Troubadour Maltings, 1716 E Lincoln Ave, Fort Collins, CO 80524
Sponsored by Runco & Proffitt, P.C.
Bring beers to share (not required, though) and enjoy mingling with your fellow brewery members.
Tuesday, November 5, 2019
Check In and Breakfast
7:45 - 9:15 a.m., Grand Ballroom
9:00 a.m. - 6:00 p.m., Grand Ballroom
The finest suppliers in all of the land. From packaging to raw materials, they will be here to give you what you need to make the finest beers in the nation.
Welcome and Opening Keynote: "The State of Craft in the State of Craft"
8:30 - 9:45 a.m., Lory Student Center Theatre
Bart Watson, Chief Economist – 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.
Press Releases and Digital Marketing Tips
10:00 - 11:00 a.m., Room 372-374
Andy Sparhawk - Brewers Association; Sydney Schalit - FootSteps Marketing
Press releases, social marketing, and time management - oh my! That workload can feel daunting, especially if you're wearing multiple hats at your brewery, like so many do. In this seminar, Andy and Sydney will highlight the benefits of a press release (on PR, on morale and on your marketing efforts year-round) and how to create social marketing fodder using your press release calendar and vice versa.
Don't Grow Yourself Broke
10:00 - 11:00 a.m., Room 322
Ed Flores - On Tap Credit Union
So you have hit or passed the five year success mark, but are you financially set to continue to grow? Building a strong and financially sound business requires skill, knowledge, and a little bit of luck. Unfortunately, we often see many owners making financial mistakes as they grow that can eventually jeopardize their businesses. In many cases, if the owner had received good advice at the appropriate time, most restructures could have been avoided. We will shine some light on mistakes many small business owners make and how to recover from those mistakes if they have already been made.
Putting the Quality in QA/QC Analysis: How to Ensure Your Laboratory is Producing Good Data
10:00 - 11:00 a.m., Room 386
Katie Strain - MSU Denver
Quality analysis in the brewery is becoming more critical in order to compete in today’s market. Many breweries have in-house laboratories but may not have the necessary method validation steps in place to ensure accurate and precise results. Even official methods from the ASBC, TTB, or AOAC should be validated in-house to check for accuracy and precision whenever possible. This presentation will cover basic methods and steps to assess these essential analytical parameters and will include examples of how each can affect data interpretation for commonly used tests and equipment in a small brewery laboratory. There are simple and inexpensive ways to ensure your laboratory is putting out consistent and accurate data, no matter who is doing the analysis.
Protecting the IP in Your IPA (aka Free Legal Advice)
10:00 - 11:00 a.m., Room 382
Mike Drumm - beerattorney.com; Brandon M. Selinsky - Whitcomb, Selinsky, McAuliffe, PC
Lawyers and trademarks can be expensive. This presentation will provide practical trademark tips from two amazing beer trademark attorneys. Learn how to wield your trademarks to create value in your brewery and protect your beers. Also, bring your legal questions for the Q and A to take advantage of the ability to talk to a lawyer without receiving a bill!
The System that Operates Your Brewery
11:15 a.m. - 12:15 p.m., Room 372-374
Tom Hennessy - Colorado Boy Pizzeria & Brewery
Whether you have a small brewpub, packaging brewery, brewery in a bowling alley, separate tap room, movie theater/brewery—really anything—what actually operates your business consistently and profitably is the business system. In this seminar I will cover all aspects of it, and you can plug it into your brewery right away. You will notice a difference. There is a reason big companies survive and small independents crash and burn in five years. The big guys have a business system and the independents just run it day to day in full reaction mode.
Make Your Beer Stand Out: The Key to Yeast Fermentation
11:15 a.m. - 12:15 p.m., Room 322
Karen Fortmann - White Labs
All alcoholic beverages, including beer, wine, and liquor, share a common attribute: They are all the products of yeast fermentation. Fermentation contributes over 500 flavor active compounds to alcoholic beverages, some of which include: ethanol, carbon dioxide, esters, phenolic compounds, and aldehydes/ketones. All of these compounds can be attributed to the metabolic processes of Saccharomyces cerevisiae, or common brewer’s yeast. When brewers begin to understand the basic underpinnings of fermentation, they begin to make better beer!
Pulling the Curtain Back on Music Licensing
11:15 a.m. - 12:15 p.m., Room 386
Dan Spears - BMI
This seminar will pull the curtain back on music licensing and help you understand the legalities of using music in your brewery. We will provide an in-depth look at the copyright law and when a brewpub or taproom needs a public performance license. In addition, the session will focus on how licensing fees are determined and where the money goes. Don't miss this opportunity to gain a greater understanding of music licensing and how it impacts your business.
Brewers' Brand Rights and Values in a Consolidating Middle Tier
11:15 a.m. - 12:15 p.m., Room 382
Chas Runco - Runco & Proffitt, P.C.
Jessica Hunter - Moye White
Dave Cole - Epic Brewing Company
Joe Davis - New Belgium
Dave Thibodeau - Ska Brewing
With the continued consolidation in the middle tier of the alcohol beverage industry, protection of brand rights becomes increasingly more important. This panel will discuss issues that frequently arise in negotiating distribution agreements, the applicability of franchise laws, and steps breweries can take to guard themselves.
Lunch and Trade Show
12:15 - 1:45 p.m., Grand Ballroom
Sponsored by Colorado State University
Retail Distribution Strategies of Colorado Breweries After Senate Bill 243
1:45 - 2:45 p.m., Room 372-374
Colorado State University:
Jeffrey R. Callaway; Nathan Palardy, Graduate Student; Marco Costanigro, Associate Professor; Joshua Berning, Associate Professor; Joe Cannon, Professor
As of January 1st, 2019, the passage of Senate Bill 243 allows breweries in Colorado to sell full-strength beer to grocery and convenience stores. The purpose of our study is to assess how breweries altered their retail distribution strategy in response to this change. To this end, we conducted a survey of breweries in Colorado. Using the survey responses, we determine the characteristics of breweries that tend to adopt the same distribution strategy. Then, we evaluate how these different groups of breweries alter their distribution strategy in response to the policy shift. We will highlight the shared characteristics of breweries that tend to adopt the same strategy. The results of our study can be informative to other breweries interested in changing their retail distribution.
How to be Strategic with Your Events
1:45 - 2:45 p.m., Room 322
Ryan Evans - Bruz Beers/Belgian Brew Fest; Kaitlyn Gipple - Holidaily Brewing Company
In 2017 alone, there were over 100 beer-centric events held in just Colorado. It’s no surprise that the festival market is expanding just as quickly as the brewing market itself, which has grown over 900 new breweries in just the US during 2017.
With so many events happening, how does a small festival stand out? How can the little guys compete for the best breweries when there are a half dozen competing events on the same weekend?
Tip Pools, Other Wage and Hour Headaches, and Recent Colorado Employment Law Changes
1:45 - 2:45 p.m., Room 386
Todd Fredrickson - Fisher & Phillips LLP
Todd will provide practical solutions for implementing tip pools and handling other wage and hour issues, like overtime, that keep brewers and brewpub owners up at night. He’ll also address recent developments in Colorado employment law, including one law you may not be aware of that went into effect on September 1, 2019.
Panel: How to Start a Quality Control Program in Your Brewery
1:45 - 2:45 p.m., Room 382
Kelley Freeman and Evan Beyers - Beyers Analytical Brewing Sciences, LLC; Danny and Emily Wang - Fermly
Most brewers want to implement some kind of quality control program but think it's too expensive, or they don't know enough to get started. This talk will go over where brewers should be sampling their products for testing, what the data gathered means, and how to implement a low cost QA/QC program. Different methods and instruments, giving even the newest breweries the ability to set up a lab. This talk will also cover chemical and microbial measurements.
Best Practices for Controlling DO in Canning
3:00 - 4:00 p.m., Room 372-374
Andrew Ferguson - Wild Goose and Meheen
You found exceptional water, sourced the highest quality ingredients, and perfected your recipes. Now you need to share that extraordinary flavor with your customers! Determining your best packaging format, process, supplies and equipment doesn’t have to be difficult. Whether you are buying your first canning or bottling machine or trying to maximize your current packaging line’s capabilities, we’ll cover the tips, tricks and resources to keep you moving forward. How do you achieve the lowest dissolved oxygen pickup in your filling process? Does a can seamer, manual filler, inline system, or rotary machine best suit your current and long-term business strategy? What are the pros and cons of all the packaging line equipment and quality control systems on the market? Where do you source cans, bottles, labels, and packing materials, and what does the future hold for supply availability? Find out answers to all these questions and more to guarantee that customers enjoy your products exactly as you crafted them.
Strengthen the People Ingredient
3:00 - 4:00 p.m., Room 322
Jason Gladfelter - OvalOptions for Conflict Management
A brewery is a fun place to work, yet it's also a business. Teamwork is important and difficult to obtain and sustain. Turnover is costly in multiple ways. A solid foundation in dispute management can help your team stay strong, cohesive, and productive.
Effectively Using the Independent Craft Brewer Seal
3:00 - 4:00 p.m., Room 386
Julia Herz - Brewers Association
For years, small and independent U.S. craft breweries have been turning the beer world upside down. Your ability to take risks, innovate flavors and build better communities has made the U.S. the craft beer capital of the world. To proudly display that independent spirit, the Brewers Association created a symbol to unify U.S. craft breweries and those who want to support them. This certified mark gives beer lovers an easy way to identify independent craft beer. Please join Julia as she takes you on an insider look behind the movement and momentum of the independent craft brewer seal.
Things We Don't Say
3:00 - 4:00 p.m., Room 382
Meghan Shank - Hope for the Day
The Things We Don’t Say workshop is a program designed to teach individuals how to understand self-care and be supportive to proactive mental health care for others. We press the discussion about stigma, its impact on individuals and communities, and teach practical skills for early recognition of mental health challenges that often go unaddressed due to the silence of stigma, building to a crisis stage. Through Peer-to-peer Proactive Prevention, we can disrupt the highest risk factors before the crisis stage.
Trade Show and Happy Hour
4:00 - 6:00 p.m., Grand Ballroom
A reward for all of your hard work and another opportunity to source great products from great partners and suppliers.
The Official Summit After-Party
5:30 - 7:30 p.m., Red Truck Beer Company (1020 E Lincoln Ave, Fort Collins, CO 80524)
Thank you to our sponsors for supporting independent Colorado beer and for making this event possible.
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 $119.00 per night.
To reserve by phone call 970-482-2626 and use code MCR to receive the group rate, or make your reservation online.
More coming soon!
Atlas Labels & Packaging
BSG Craft Brewing
Colorado Craft Beer Hall of Fame
Colorado State University
G&D Chillers, Inc
Grandstand Glassware + Apparel
Hankscraft AJS Tap Handles
Inland Island Yeast Laboratories
Innovative Labeling Solutions
Live Oak Bank
Not Your Hobby Marketing Solutions
On Tap Credit Union
Propagate Lab, LLC
Proximity Malt/Hop Head Farms
Runco & Proffitt
ShipCompliant by Sovos
Twin Monkeys Beverage Systems, Inc.
Virtual Bookkeeping USA
Wild Goose Canning - Meheen Manufacturing
ZA Hops, LLC