CBP Connects Chicago

June 15-17, 2026

Book Your Hotel

Workshop at Revolution Brewing

Monday, June 15, 2026

7:00-9:00 PM
Welcome Reception at Dovetail Brewery

Tuesday, June 16, 2026

8:00-9:00 AM
Gather + Coffee + Trade Show

9:00-10:00am
Welcome/Get to Know Your Fellow Craft Beer Professionals

Andrew Coplon (Founder, Craft Beer Professionals/Secret Hopper)

The Wild, Wild West: Preparing for the Next Frontier

Panelists: Doug Veliky (BeerCrunchers/Bright Bev), Matt Steinke (Go Brewing), Tracey Ireland (Rhinegeist)

Moderator:

The beer industry is entering uncharted territory. New constraints, emerging technologies, and changing consumer expectations mean breweries can no longer rely on the playbook of the past. This panel will dig into how to plan ahead, innovate with purpose, and recognize the next drivers of success. You’ll hear honest perspectives on doing more with less, building awareness without big budgets, and resourcing for growth. The conversation will also explore innovation beyond beer, why it can be healthy to get smaller, and how to strengthen your community while balancing business expectations in an unpredictable market.

Learning Objectives:

Identify the key shifts reshaping the beer industry and why old growth playbooks no longer apply
Learn how to plan, prioritize, and innovate when resources are limited and uncertainty is high
Understand practical ways breweries can build awareness and momentum without large marketing budgets
Explore when getting smaller, more focused, or more local can be a strategic move that strengthens both the business and the community

Don't Do That! HR Mistakes That Can Tank Your Brewery

Jon Hyman (Wickens Herzer Panza)

Too many breweries are one bad decision away from a costly legal disaster. In this interactive session, employment and craft beer attorney Jon Hyman will dive into the most common HR mistakes that violate the law and put your brewery at risk. From misclassifying employees as exempt or independent contractors, to botching terminations, ignoring harassment complaints, and denying medical accommodation requests—these aren’t just bad practices, they’re lawsuits waiting to happen. With real-world examples and brewery-specific insight, you’ll learn how to spot legal landmines, tighten your compliance, and protect your business before the government or a plaintiff’s lawyer comes knocking.

Learning Objectives:

Identify common HR and employment law violations specific to the craft brewing industry, including wage and hour issues, worker misclassification, and unlawful termination practices.
Understand the legal obligations breweries face under employment laws, and how failing to meet them can lead to government investigations or costly litigation.
Apply practical, brewery-specific strategies to improve compliance, reduce legal risk, and create defensible documentation for hiring, discipline, and terminations.

Jon Hyman is a shareholder at Wickens Herzer Panza, a full-service business law firm in Avon, Ohio, where he chairs both the firm’s Employment & Labor and Craft Beer practice groups. As outside general counsel to breweries and other small and mid-sized businesses, Jon understands the unique challenges craft brewers face: managing people, protecting culture, and staying compliant in a highly regulated industry. A nationally recognized employment lawyer, he’s known for delivering practical, plain-English legal advice that business owners can actually use.

Jon also has a deep passion for the craft beer community—often found speaking at industry events or checking out new breweries in and around Northeast Ohio and wherever his travels take him. He helps breweries build strong, engaged teams, because better culture brews better beer.

12:00-1:00pm
Trade Show + Lunch

Open to Innovation: What We Can Learn from Outside the Beer Industry

Moderator: Jacob Landry (Urban South Brewery)

Panelists: Christa Cotton (El Guapo Bitters), Drew Ramsey (Hubig’s Pies), Howie Kaplan (Howlin’ Wolf Music Club), Mark Romig (New Orleans Saints/New Orleans & Company)

“Creativity is the focused combination of unlikely things. Your mind locks onto a certain element and then searches widely for something unexpected that fits with it. What can scuba diving teach you about agriculture? What can trees teach you about public speaking? There is always some connective tissue between disciplines. If you wish to be more creative, look for the connections between two previously unconnected things.”

That quote, by James Clear from ‘Atomic Habits,’ nails it. If we continuously look to each other as our only source of inspiration, we risk becoming an echo chamber of sameness.

In this conversation, we will hear from guests who do not work in the beer industry. We will learn their stories, hear their challenges, discover similarities, gain outside-the-box ideas, and ask unique questions to inspire you to greater success.

Learning Objectives:

Hear real-world stories and challenges from professionals outside the beer industry, providing practical examples of how overcoming obstacles and applying fresh perspectives can lead to success
Recognize and apply innovative concepts from unrelated fields to the beverage industry.
Break free from conventional thinking patterns by examining how unconventional practices and ideas from other sectors can inspire novel approaches in their work.

A Georgia native, Christa Cotton moved to New Orleans after helping her parents establish Georgia’s first legal distillery since Prohibition. Christa is passionate about all things Southern, from cocktails and entertaining to the strong farming traditions and community essential to Southern culture. Christa became the CEO of El Guapo in 2017. As a certified sommelier, she sources the finest raw ingredients for her bitters, syrups, and mixers and is dedicated to sustainability—using only recycled materials for the labels, glass packaging, and supporting local farmers. When she’s not being a full-time mom or at the office, she also serves on the board of Glass Half Full, a New Orleans non-profit focused on glass recycling. Christa is the recipient of the 2025 Tory Burch Foundation Founder Award as well as Wine Enthusiast’s 2025 Future 40 Tastemaker.

Drew Ramsey is the third generation of his family to own and operate Hubig’s Pies, a beloved New Orleans institution. Famous for their individually wrapped, glazed hand pies, Hubig’s has been a local favorite since 1921. The path hasn’t been without challenges—after a devastating fire destroyed the factory in 2012, Drew’s tenacity resulted in a complete rebuild and a triumphant reopening in 2022. Today, Hubig’s Pies are once again delighting customers in local stores and via Hubigs.com. Beyond the bakery, Drew loves supporting local restaurants, canoeing, playing poker, and spending time with his wife, their teenage daughters, and friends.

Howie Kaplan was the founding Director of the Office of Nighttime Economy for the greatest city in the world, and the birthplace of modern music, New Orleans. Since 2000 he has been the owner and operator of the multi room venue, the Howlin’ Wolf. For over 19 years he has been the manager of the Grammy Award Winning Rebirth Brass Band.

Howie is also a precinct captain for the National Independent Venue Association (NIVA) that was responsible for the $16.25 billion Shuttered Venue Operators Grant (SVOG) and was crucial in saving independent venues, movie theatres, Broadway, Performing Arts Centers and non- profits that were devastated through the pandemic closures.

At the beginning of the covid shutdowns he started Meals for Musicians. This program, in conjunction with the New Orleans Musicians Clinic was responsible for distributing over 60,000 meals and assisting culture bearers and first responders in accessing health care, housing assistance and unemployment payments. Mr. Kaplan also received the SBA Phoenix award for his efforts after Hurricane Ida severed all power to the city. Working with supplies donated from over 100 restaurants and hundreds of volunteers, they created over 20,000 meals in eight days in a makeshift street kitchen.

A native New Orleanian, Mark Romig is Senior Advisor for The Ehrhardt Group, the Gulf South’s leading public relations firm, and New Orleans & Company, New Orleans’ travel industry’s marketing, sales and promotion organization. He also serves as Honorary Consul in Louisiana for the Kingdom of Thailand.

In 2013 Mark became the Stadium Announcer for the NFL’s New Orleans Saints in the Mercedes-Benz Superdome, succeeding his father, Jerry (who served in the same role for 446 consecutive Saints home games over 44 years). In addition, Mark is a member of the Board of Directors of Fidelity Bank(NASDAQ: FBLA).

Active in his community, Mark is Vice-Chair of the Board for the Emeril Lagasse Foundation, Chair of the Board of Trustees for WYES-TV, Chair of the Board of Fore!Kids Foundation, and a member of the Board of Directors of Methodist Health System Foundation and YouthForce NOLA. He recently completed a fifteen-year term of service at the Federal Reserve Bank of Atlanta’s Travel and Tourism Advisory Council. In addition, he serves as an advisor to the Louisiana Hospitality Foundation and St. Andrew’s Village.

Navigating A Changing Beverage Landscape: A SWOT Analysis

Pulkit K. Agrawal (Beer30 by The 5th Ingredient)

This interactive session is broken into three parts: a short presentation, group work, and open discussion. Attendees will split into five groups based on their primary role at the brewery—owner, production, sales, taproom, or marketing. If someone wears multiple hats, they’ll choose the group that fits best.

Each group will work through a SWOT exercise, identifying strengths, weaknesses, opportunities, and threats for their area of the business in today’s evolving beverage landscape. After brainstorming, we’ll come back together to share insights and explore potential solutions. Everyone will leave with a personal game plan: one item from each quadrant to act on—lean into strengths, improve a weakness, pursue an opportunity, and address a major threat. We’ll also encourage cross-department sharing to bring fresh ideas back to the team.

Learning Objectives:

Identify key strengths, weaknesses, opportunities, and threats within your role at the brewery.
Collaborate with peers to explore solutions and actionable next steps.
Create a focused plan with one takeaway from each SWOT category to bring back to your team.

Pulkit K. Agrawal (PKA) is the Founder and CEO of Beer30 by The 5th Ingredient®, a leading brewery operations management software aimed at enhancing beer quality and consistency. After graduating from Harvard College, PKA worked as a Process Engineer at Ballast Point Brewing, where he focused on packaging lines and nitrogen beer. In January 2018, PKA launched Beer30®, a brewery data management system that offers grain-to-glass process and quality data tracking, while expanding beyond the standard inventory tracking of other systems. Beer30 focuses on real-time brewing data input, raw material inventory, cost of goods analysis, quality and sensory tracking, sales and distribution, and accounting integration. Beer30 is in over 450 breweries globally, helping to #BrewMoreBeer and #BrewBetterBeer. In December 2022, PKA was selected to the Forbes 30 Under 30, Class of 2023, in the Food and Drink category. In his free time, PKA enjoys traveling, scuba diving, and entrepreneurship coaching.

3:00-4:00pm
Trade Show + Beers

Surviving Seasonality: How Smart Taprooms Beat the Slow Months

Panelists: Abby Leonard (Parish Brewing Co.), Bobbi Keyes (Skydance Brewing), Heidi Guerra (Abita Brewing)

Moderator: Dan Watson (Arryved)

The holidays are finally behind you. The gift card promos ran, mug club renewals came through, and now the taproom is quiet. Welcome to Q1. This panel explores what every brewery is thinking: how to keep things moving when guest traffic slows to a crawl. You’ll hear from experienced operators who have figured out how to turn gift card redemptions into foot traffic, build out smart programming in January and February, and keep guests engaged with seasonal menus and beer releases. We’ll also dig into how you can use this downtime to dial in staffing, inventory, and training, and get creative with campaigns like Dry January alternatives, winter events, and loyalty perks built for the slow season.

Learning Objectives:

Understand how to strategically leverage holiday gift cards, memberships, and seasonal offers to boost Q1 visits and spending.
Discover effective off-season programming and marketing tactics to drive guest engagement during historically slow months.
Learn how to use winter downtime, or slower seasons, to strengthen operations—from staffing and training to inventory management and event planning.

Abby Leonard is an inside sales manager at Parish Brewing Company, where her passion for business and craft beer come together. With a strong focus on building relationships and driving growth, Abby plays a key role in connecting the brewery’s exceptional products with partners and customers across the region. Her dedication to quality, communication, and collaboration reflects Parish’s commitment to excellence and innovation in craft brewing.

Bobbi Keyes is the Director of Operations at Skydance Brewing Company, Oklahoma’s first Native American-owned craft brewery in Oklahoma City. She’s been with Skydance since day one, helping shape the brewery’s growth and the heart of its taproom experience. With over 20 years in customer service, Bobbi’s passion is creating spaces where people feel welcome, connected, and part of something bigger. Whether it’s a pint, a plate, or a friendly smile, Bobbi’s mission is to make every guest feel at home and part of the Skydance story. For her, a great taproom is more than great beer; It’s about the memories made, the community built, and the good times shared around the table.

Dan Watson is an Account Executive at Arryved, a leading provider of software solutions for craft beverage makers. With over 14 years in the industry, Dan spent nine years working at breweries including Echo Brewing Company, Renegade Brewing Company, and Good River Beer, where he held roles ranging from bartender to sales and operations. Based in Leadville, Colorado, Dan particularly loves Belgian styles of beer and is also passionate about snowboarding, fly fishing, his wife and dog, flannel/plaid shirts and has a mustache. He is pretty much the stereotype of the craft beer/tech/outdoorsy broski you’d expect to meet in Colorado.

7:00-9:00pm
Reception at Pilot Project - Logan Square thanks to

Join Others Just Like You

Wednesday, June 17, 2026

8:00-9:00 AM
Trade Show + Coffee

Crafting the Big Picture: Building Impactful Marketing

Warren Bondi (Beer Marketeers/ Wood Foot Beer Co.)

In today’s crowded beer market, quick promotions and one-off campaigns only take you so far. If you want to grow in a meaningful way, you need more than just social posts and special releases. Long-term success comes from knowing who you are, what you stand for, and how to share that in a way that connects with the right people.

This session is a chance to take a step back from the daily hustle and think bigger about your marketing strategy. We’ll walk through practical ways to define what makes your brand stand out, create a plan that’s actually useful, and make smarter decisions about where you’re putting your time and money. It’s about doing less guessing and more building with intention.

Learning Objectives:

Learn how to define what sets your brand apart and build a marketing foundation that supports long-term growth.
Gain tools to evaluate your current efforts, spot missed opportunities, and make smarter, more strategic marketing decisions.
Walk away with a clear, practical framework to align your brand, goals, and team so that your marketing actually drives results.

Warren Bondi is a digital marketer, brand strategist, beverage sales guy, and father of three—all before turning 30. Talk about an overachiever. After dabbling in distribution and surviving the chaos of agency life, Warren realized he was after something more. He’s still figuring out exactly what that is, but co-founding Beer Marketeers with one of his best friends and opening his own brewpub, Wood Foot Beer Co., feels like the right path.

When he’s not obsessing over strategy or dropping buzzwords like “Nielsen data,” you’ll find him mastering the art of fire-cooked cuisine on his outrageously expensive Breeo fire pit. Picture a dad-sized audition for Chef’s Table: Over The Fire Cooking—while three kids launch a coordinated attack from all sides.

Don’t be fooled by the chaos. Warren thrives in it. He’s the chaos whisperer, the strategy guy with a plan—except when his wife leaves him alone with the kids. Then it’s all survival mode.

With a sprinkle of dad jokes, a dash of marketing expertise, and an obsession with craft beverages, Warren is here to shake up the beverage industry one well-targeted campaign at a time.

Multiculturalism on Tap: New Orleans as a Model for Community Engagement

Angi Thomas (Being Black in Craft), Ari Ballard (Collective Vibration), Jon Renthrope (Cajun Fire Brewing Company), Shalanda Jackson (Urban South Brewery)

This panel will explore the vibrant cultural tapestry of New Orleans and how it serves as a visionary blueprint for impactful community engagement in the craft brewing industry. Led by the Being Black in Craft’s Angi Thomas, and local cultural ambassadors from Cajun Fire Brewing Company, Bywater Brew Pub, and the New Orleans Tourism and Cultural Fund, this conversation will delve into the essence of culture, the vital distinctions between cultural appreciation and appropriation, and the profound ways to genuinely connect with diverse communities. This session will illuminate the power of culturally aware marketing, inclusive event planning, and community outreach as essential tools for fostering deep and meaningful relationships within local neighborhoods.

Learning Objectives

Engagement Strategies: Ignite creativity by developing and implementing authentic engagement strategies with diverse cultures, creating meaningful partnerships with local artists and community leaders, and incorporating community feedback sessions to ensure initiatives resonate passionately with local populations.
Celebrate Diversity through Events: Inspire unity by organizing inclusive events that honor the rich tapestry of cultures in New Orleans, focusing on fermentation as a powerful theme. Consider planning culturally themed beer releases or hosting events that spotlight local traditions and culinary practices.
Community Involvement: Harness the spirit of goodwill by leveraging business resources to nurture community relations through volunteering, sharing space for community events, or sponsoring local cultural celebrations. This not only enhances brand visibility but positions the brewery as a supportive neighbor, actively invested in the vibrancy and welfare of the community.

A proud Dallas native, Angi Thomas brings over 11 years of experience as a Brand Ambassador and a passionate advocate for diversity in craft beer. As Moderator of Being Black in Craft, Angi amplifies voices and fosters conversations that celebrate inclusion. She has served as Co-chair for Diversity, Equity, Inclusion, and Justice (DEIJ) with the Pink Boots Society, where she also holds the national role of Communications Director. In addition, she contributes to industry growth and representation as Social Curator for Lifting Lucy. Her work reflects a dedication to building community, elevating equity, and shaping a more inclusive craft culture.

Ari Ballard is a hospitality professional and Certified Distiller based in New Orleans, LA. After completing the Turning Tables NOLA program, she shifted her focus to distillation, supported by a scholarship from the Michael James Jackson Foundation. Driven by a commitment to community empowerment and continued learning, Ari launched Collective Vibration—a business that champions hospitality professionals through education and curated events, while also supporting producers such as farmers and suppliers.

Jon Renthrope, a beverage manufacturer, exporter, and brewmaster (Beer expert) by trade profession. Renthrope is an entrepreneur, native to New Orleans, majority of businesses are headquartered in Louisiana, and is a tribal member of the United Houma Nation. Renthrope serves on the Louisiana District Export Council that he was appointed to by the U.S. Secretary of Commerce, the New Orleans Regional Business Park, 100 Black Men of Metro New Orleans, and is President of the National Black Brewers Association. Renthrope is also recognized as a cultural ambassador of the historic Treme neighborhood. He is the founder and CEO of his family owned beer brand Cajun Fire Brewing Company. Historically, the company is federally recognized as the first Native American owned beer brand in U.S. history, the first Black American owned beer brand in the U.S. South history, and internationally the second longest continuously operating Black owned beer brand in the world (13th year of operation). My company is even featured in the Smithsonian Museum of D.C. The company’s most awarded beverage is the flagship Honey Ale that is distributed in more than 300+ retail locations. Renthrope also has site control of the largest privately owned commercial development in Eastern New Orleans, the New Orlean East Cultural Hub that will serve as a 14 acreage food/beverage manufacturing campus and distribution hub. Notably Renthrope is one of the first Black American to sell his alcohol products to the countries of Japan, Spain, Canada, and Peru. Renthrope’s efforts have attracted the #1 Beer Festival in America, Barrel & Flow Fest, to host an inaugural sister city version in New Orlean April 17-19th 2026 dubbed Barrels on the Bayou. It is estimated the festival will attract 2,000 attendees and contribute to more than half a million dollars in revenues for the City of New Orleans and small businesses in the community.

Shalanda Jackon is a brewer who is originally from New Jersey. She started her brewing career in 2019 at a brewpub in Princeton NJ after her career change from a K 8 music teacher. In her brewing career she started out as an apprentice, worked her way to become an assistant brewer and is now on a brewing team at Urban South in New Orleans LA. She has her bachelor’s degree in music education from Westminster Choir College which is a performing arts conservatory in Princeton NJ and is a certified teacher for K 12 in New Jersey.

She is a Michael James Jackson Foundation recipient which funded her two brewing science certifications. Those certifications are from Siebel Institute of Technology in Chicago IL and from Saint Joseph’s University in Philadelphia PA.

Since moving to New Orleans in 2023, Shalanda has joined four different dance and social groups. These groups are Nola Chorus Girls, WoW (Woman of Wakanda), The Nola Lolas and TAP Dat. You may find her dancing and participating in parades quite often due to the variety of her memberships.

Shalanda is also a part of PBS, Pink Boots Society, which is a society that aims to assist, inspire and encourage women and non binary individuals in the fermented and alcoholic beverage industry to advance their careers through education. She is a part of NB2A, the National Black Brewers Association, which is a nonprofit organization dedicated to creating a more inclusive and vibrant beer industry by providing Black brewers access to the resources, mentorships and networks needed to thrive.

She has most recently participated in the Yakima hop selection in Yakima Valley Washington in September 2025 and taught the Yeast and Fermentation class for Turning Tables which is a bar training program.

Taproom Revenue Lab: New Models Beyond Pint Sales

Panelists: Cory Smith (Twin Oast Brewing), Leah Jensen (Parleaux Beer Lab), Tom Paynter (No Label Brewing Co.)

A few years ago, it was arguably just about the beer. Today, taprooms have grown into something much bigger: restaurants, community gathering spaces, event venues, and producers of far more than one product. The breweries seeing real stability aren’t relying on one revenue source, they’re stacking them. From memberships and mug clubs to run clubs, collabs, sold out merch programs, and taproom experiences that create true regulars, these operators have turned ideas into repeatable revenue they can count on. This panel digs into the systems behind those wins including how they structure offers, price them, and decide what’s worth continuing. If you’re looking to build a stronger business model and get more out of the relationships you’re already creating, this panel will give you real examples, fresh ideas, and approaches you can test the moment you get home.

Learning Objectives:

Learn how to identify and test new revenue ideas without overextending your team or drifting from your core taproom experience.
Understand how successful breweries price, package, and promote programs like memberships, events, partnerships, and limited releases so they generate repeatable results.
Walk away with a simple framework to measure performance and decide which revenue streams should scale, which need refining, and which aren’t worth continuing.

Cory Smith is a Co-Founder of Twin Oast Brewing, located on Catawba Island, Ohio. What began as a small dream on his family’s 60-acre farm has grown into a destination brewery known for great beer, beautiful views, and authentic experiences. Cory brings a mix of creativity and practicality to his work, always focused on crafting memorable moments that keep guests coming back.

Leah Jensen is the Founder & Owner of Parleaux Beer Lab, a small neighborhood-based brewery & taproom in Bywater New Orleans, overseeing the taproom and business aspects. Parleaux’s ethos is equal parts quality, innovative beer program and customer experience, creating a welcoming space for all to gather and exchange social capital. Leah previously had a 15 year career in public health, and serves as past vice-president and board member of the Louisiana Craft Brewers Guild. She’s lived in New Orleans for 20+ years, and when not in the brewery their family enjoys the rich and vibrant culture on NOLA streets.

Tom Paynter is the co-owner and marketing director of No Label Brewing Co. in Katy, Texas, where he has helped redefine what a taproom can be. A former co-host of ESPN’s Drink of Ages radio show, Tom brings storytelling and culture to the forefront of craft beer. Under his leadership, No Label earned back-to-back Platinum Craft Beer Marketing Awards in 2024 and 2025 for Coolest Taproom. Through mug clubs, run clubs, high-demand merchandise programs, and deep community partnerships—all anchored by marketing moments that drive traffic, such as the statewide Month of Murkey beer collaboration. He speaks on taproom strategy and modern revenue models.

12:00-1:00pm
Trade Show + Lunch

Tap Talks: 3 18-minute sessions on critical topics

Ales over Algorithms!

Ross Stensrud (TapWyse)

Thousands of years ago, the taproom gave birth to modern society! Today the taproom is absolutely critical to the future of humankind. In a world riddled with algorithms and artificial intelligence, people need human to human connection now more than at any point in our short history on this planet. How can the taproom co-exist with technology, compete with mega-corps and win with our backs against the wall? Here’s why Craft Beer will come out on top and how to take part in the greatest underdog story ever told.

New NA Opportunities, New Audiences

Dawn Kirchner (Full Circle Brewgarden)

Craft beer, the reason we’re here! It’s our love and the foundation of our businesses. But how can we adapt to changing trends without sacrificing the passion that brought us to the industry? Find out how to expand your menus, minus the alcohol, to include new tastes, preferences, and dietary restrictions, and perhaps gain a few new fans in the process.

Lovin’ on Local: Keeping Consumers Close

Kate Conway (Pickett Brewing)

This Tap Talk will use Maryland as a case study for emphasizing the choice and impact of drinking local products in restaurants, bottle shops, events and beyond. Key takeaways will include data points that support choosing local products, possibilities for funding to grow initiatives that promote local craft and working with state guilds to strengthen the power of this message.

Building Strong Brewery Teams and Future Leaders

Panelists: Brittany Waiss (KettleHouse Brewing Co.), Courtney Landry (Urban South Brewery), Jake Keyes (Skydance Brewing)

Moderator: Amy Mast (Craft Leadership)

Your beer is only as strong as the team behind it. Every role in the brewery matters, and success comes from people doing their jobs well while also helping others succeed. In this session, we’ll talk about how to break down walls between departments so everyone is pulling in the same direction. We’ll cover the importance of accountability, setting clear expectations, and giving your staff the tools they need to thrive. You’ll also learn how to recognize future leaders, create opportunities to promote from within, and build a culture that keeps talented people engaged for the long haul.

Learning Objectives:

Balance individual performance with supporting your team
Improve communication and cooperation across roles in the brewery
Build accountability into daily work
Identify and grow future leaders from within your staff
Strengthen retention by setting expectations and keeping people engaged

Amy Mast is an Ohio-based consultant specializing in building high-functioning teams and fostering collaboration within the brewery industry. With a passion for the good-hearted nature of brewery professionals, their entrepreneurial spirit, and their commitment to local communities, Amy brings a unique blend of expertise to enhance brewery operations. She is dedicated to contributing to the success and growth of each brewery by elevating team strengths and exposing and improving blindspots.

Brittany Waiss, ACC, SHRM-SCP, PHR, has embraced being an HR and organizational development nerd. She has a depth of experience across various industries. In 2017, she joined KettleHouse Brewing Co. merging her passion for beer and HR strategy, and following in the footsteps of her grandfather and father as a third generation “beerman.” Brittany has led the charge to develop and optimize HR strategy as the company grows. In addition, she offers leadership coaching and consulting through her company, Expedition Coaching and Consulting. When not practicing HR or talking beer, you can usually find her playing in the mountains.Building Strong Brewery Teams and Future Leaders

Courtney Landry is part owner and the Director of Human Resources at Urban South Brewery, Louisiana’s second largest craft brewery, as well as Perfect Plain Brewery in Pensacola, FL. Between the two cities, Courtney oversees a staff of 90. Prior to joining her husband in the family business, Courtney was a Teach For America corps member, staff member, and public school administrator for more than a decade. She is most proud of bringing a continual focus on staff culture and retention to Urban South and Perfect Plain. She is the mother of 4 children.

Jake Keyes graduated from the University of Oklahoma with a degree in journalism and spent ten years working in tribal gaming before founding Skydance Brewing in 2018. The brewery began in a co-op space and opened its own location in October 2021. In 2023, Keyes was elected Chairman of the Iowa Tribe of Oklahoma for a three-year term. His recent honors include being named one of Native Business Magazine’s Top 50 Native Entrepreneurs, recognized among the OKC Metro’s Most Influential by 405 Business Magazine, and Skydance being selected as one of Hop Culture Magazine’s Top 12 New Breweries in America in 2021.

Crowdsourced: A Collaborative Hour of Problem Solving

CBP Connects attendees continually list the ability to connect and learn from others as a highlight from our workshops. We are excited to host a session dedicated to learning from your peers. In this session, we will field questions from you and then develop the best solutions together. Plan to walk away with strategies to problems many of us are facing and best practices to improve brewery operations. Together, we can grow stronger.

Learning Objectives:

Collaborate with your peers to solve problems faced by other Craft Beer Professionals
Discover new strategies and solutions to help you see greater success at your brewery
Build new relationships that you can reach out to with future questions

6:00-8:00pm
Closing Reception at Hop Butcher for the World

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