Welcome Reception, 7-9pm, at The Veil – Scott’s Addition thanks to TapWyse
Conference at the Delta Hotel in Downtown Richmond
For session details, click the buttons below.
September 16: Reception, 7-9pm, at Triple Crossing – Fulton thanks to Sovereign Flavors
September 17: Closing State-Wide Bottle Share, 7-9pm, at the Delta Hotel
AI-driven tools like ChatGPT are revolutionizing how breweries market themselves, engage customers, and grow their brand with fewer resources. This session will provide brewery owners, managers, and marketing teams with actionable insights on leveraging AI to enhance content creation, automate customer interactions, and generate fresh ideas to stay competitive in an evolving industry.
During this 45-minute session, attendees will discover:
Whether you’re a small taproom or a growing brewery, this session will leave you with actionable takeaways and AI-powered marketing strategies you can implement immediately.
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Madeline McMahon is a Fractional Marketing Strategist and founder of Madeline Fleehart Consulting, LLC, specializing in organic marketing, branding, and customer engagement for breweries and beverage brands. With years of experience in brewery marketing, influencer engagement, and social media strategy, Madeline has helped craft breweries enhance their brand presence and connect with customers authentically.
A former craft beer influencer, they have a deep understanding of how digital trends impact the industry and how AI can be leveraged to optimize marketing efforts without requiring large budgets or teams. Passionate about education, Madeline breaks down complex marketing strategies into actionable steps that breweries of all sizes can implement successfully.
What does winning in the market look like for your brand? Most breweries never design a real distribution strategy—they aim for growth in all directions and are left scrambling when volume falls short. In this session, you’ll learn a clear, intuitive framework for matching your brand’s positioning to the metrics that actually matter. We’ll break down wholesale performance into four key drivers that will allow you to focus your efforts where they’ll have the most impact. Let’s translate some industry jargon into plain English tools for thinking clearly about strategy, data, and building a business that grows on purpose.
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Ben Lewellyn worked as the Sales Director at Good People Brewing Co. for ten years, managing distributors, national accounts, strategic planning, and a team of salespeople, helping to grow annual sales from 500 to 20k bbls. In 2021, Ben founded Full Count Analytics to offer craft producers the sorts of tools and insights he wishes he’d had along the way. Ben lives in Charlottesville, where he splits his time between Full Count clients and Irresistible Foods Group, home to King’s Hawaiian Bread, Grillo’s Pickles, and Killer Brownie.
The next frontier in craft brewing isn’t found in new technology or trends—it’s hidden in ancient grains and forgotten varieties that once defined American brewing and distilling. This panel will explore how grain artisans in Virginia and beyond are uncovering the potential of lesser known alternative and ancient grain varieties that have the potential to set your beers apart in an increasingly competitive market.
This panel will discuss the untapped potential of alternative grains for brewing. Learn about the brewing possibilities of hulless barley, Tennessee Winter, and ancient varieties like buckwheat, spelt, and einkorn that are generating excitement in the brewing industry. This panel addresses a challenge facing today’s brewers: How can alternative grain varieties give your brewery a competitive edge and create distinctive beers that command premium pricing?
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The Common Grain Alliance (CGA) was established in 2018 by a group of artisan bakers, millers, and grain farmers in Roseland, Virginia. Our mission is to connect grain farmers, processors, and artisans to build a vibrant, regenerative, and integrated regional grain economy in the Mid-Atlantic. Since its inception, CGA has expanded into a network of over 190 members, including farmers, millers, maltsters, bakers, brewers, distillers, and food businesses, spanning from southern Pennsylvania to northern North Carolina.
CGA’s efforts focus on facilitating collaboration among small, regional food and farming businesses to enhance the production, processing, and utilization of high-quality, local grain. We envision an integrated grain economy of local and regional businesses that produce nutritious, flavorful, and consistent regional grain products for the communities they serve. These businesses empower communities by granting control over their supply of staple crops, stewarding the land, creating livable jobs, and producing delicious food.
In this presentation, we will focus on what is considered “real ale” according to CAMRA (Campaign for Real Ale), British brewing techniques, priming calculations, yeast counting, finings, distribution, and serving proper cask ale. There are many challenges that face the American brewer when discussing cask ale production; lack of cellars, distribution concerns, climate, little education throughout the market, and interference with other production demands. This presentation aims to help other brewers in their quest to bring a successful cask ale program to their brewery.
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Chris Richards is the Head Brewer at both MoMac Brewing Company and Nansemond Brewing Station. He began his brewing career in 2009 as an assistant brewer at St. George Brewing Company while earning a diploma in British Brewing Technology from Brewlab in the United Kingdom. He later obtained a General Certificate in Brewing (CASK) through the Institute of Brewing and Distilling.
Chris has also brewed abroad, spending time in Cyprus at a British brewpub before returning to the U.S. to join Starr Hill Brewing Company, where he managed their cask ale program. With a deep foundation in traditional brewing techniques and international experience, Chris brings both technical expertise and a global perspective to his work.
Most brewery owners didn’t start with a passion for managing people, but building and leading a team is key to long-term success. In this panel, industry professionals will explore what truly motivates staff and how to create a culture where your team can thrive.
You’ll learn how to design incentive structures that encourage the right behaviors, avoid common pitfalls in leadership, and build a workplace that supports both performance and satisfaction. Whether you’re looking to improve retention, boost morale, or simply reduce the stress of managing people, this conversation will offer practical tools and fresh perspectives to help you lead more effectively.
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With more than a decade of sales, retail management, and business analytic experience in the craft beverage industry, Aaron MJ Gore loves the opportunities that he has every day to make a difference for small business owners across the country. He is the Vice-President of Sales and Marketing for Beer30, one of the drinks industry’s leading software providers, is a co-founder of the Court Shoes Only charitable collaboration beer, and serves on the Board for the American Craft Beer Hall of Fame. He is an Advanced Cicerone, Certified Pommelier, Certified Cheese Scholar, WSET Level 2 Spirits Certified, and is (AF)(NA) Beer Certified. Additionally, he is an active industry advocate, public speaker, beer and cider educator, and the father of two daughters who are the true passion of his life.
Ryan Mayfield is a leadership coach who helps brewery professional build healthy leaders and high-performing teams.. As a coach with Craft Leadership, he provides brewery professionals with the skills and tools they need to lead effectively, improve communication, and create a thriving workplace culture. Craft Leadership has worked with top craft breweries like Other Half Brewing, Creature Comforts, Lockport Brewery, Scofflaw Brewing Co., and Rhinegeist, helping them navigate the challenges of leadership and teamwork.
Despite experiencing countless leadership trainings and personality assessments, Ryan never felt like those trainings left a truly lasting impact on himself or his colleagues. Now, he equips brewery leaders with practical, no-nonsense strategies to manage people with confidence, reduce frustrations, and focus on what they love: making great beer.
Besides great beer, Ryan is passionate about good coffee, travel, and helping leaders fight for the highest possible good of their teams. He lives in Tulsa, OK, with his wife, 13-year-old son, and a very opinionated 4-year-old beagle named Rooster.
Matt Splain is the General Manager of the Washington, DC Other Half location. His 15 year career in the craft beverage industry began at a local, family owned package store and bar, where he worked his way up and into the GM role. Matt’s strong work ethic and advanced leadership skills got him recognized and recommended for a management position with Other Half. In the summer of 2020, he was invited to join the Other Half team and happily accepted. During his five years with the company, he has led the front of house team through busy weekends and successfully grand brewery events. His dedication and commitment to the craft beer industry, his team and Other Half continues in the form of education and training through Craft Leadership, and currently the newest program designed specifically for the brewing industry. When Matt isn’t working or in leadership training, he enjoys drinking hazy IPAs and visiting local breweries. He’s excited to be speaking on his first panel and is greatly looking forward to spending a few days in Richmond and attending the Virginia’s Brewers Conference.
Join a panel of seasoned brewers for an engaging session packed with essential tips and tricks learned over 20 years in the industry. Discover simple methods for developing a Congress mash, creating sensory kits, and preparing hop teas for recipe development. Learn proper malt and yeast storage techniques, clever yeast management tricks, and practical ways to fill kegs with adjuncts. Plus, find out how to decarbonate your beer or seltzer if you left the CO2 on overnight. Perfect for brewers of all levels, this session will help you streamline your processes and produce exceptional brews.
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Marcus Raschke spent 26 years as a Navy engineer before trading ship engines for brew kettles. Over the past six years, he’s worked his way from cellarman to head brewer, and now serves as Assistant Brewer at Afterglow Brewing Co. in Norfolk, VA. Whether at sea or in the brewhouse, Marcus believes precision, patience, and a little creativity are the key to smooth sailing—and great beer.
Michele Lowney has been brewing beer for over 25 years, with experience spanning the United States, Scotland, Belgium, and Canada. As a World Beer Cup and Great American Beer Festival judge for 23 years, Michele brings a wealth of expertise and discerning taste to the craft. She is currently the Head Brewer at Makers Craft Brewery in Norfolk, VA, where her extensive knowledge and global experience continue to elevate the brewery’s offerings.
Stefan McFayden is the head brewer at Vasen Brewing Company and has nearly a decade of experience brewing in Richmond. After leading the brewing program at the Three Notch’d Collab House for a couple of years, Stefan connected deeply with Vasen’s brand and vision, where he has continued to produce a wide variety of core and innovative beers. He enjoys spending time with his growing family, outdoor adventures and is currently working towards a Diploma in Brewing from the Chartered Institute of Brewers and Distillers.
9 months ago we purchased an existing brewery from an owner looking to exit. This talk is a collection of lessons learned throughout the process and how those lessons can translate into growth and revival for other existing breweries. From staffing to filling the taproom to dealing with the city and ABC there’s a ton of insights to gain whether you’re considering buying another brewery or just looking to grow the one you already work at.
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Seth Caddell is husband to Bethany, dad to Enosh, and co-owner of Coastal Fermentory & now Rip Rap Brewing. Seth teaches future industry people in the Beer Brewer Professional Program for the University of Richmond. He also sits on the board of the Newport News Green Foundation & Newport News Education Foundation. He’s won “Best Local Leader Making a Difference” from CoVa Biz magazine the last 2 years and was a 2024 winner of the NextGen Award.
Beer might be what brings guests through the door, but hospitality is what keeps them coming back. This session will focus on what it actually takes to create memorable taproom experiences. You’ll walk away with simple, proven ways to build stronger teams, make confident decisions, set clear expectations for guests, and represent your beer the way it deserves. We’ll also talk about the role of online reviews and how to use them to your advantage. Whether you’re running a small taproom or a busy destination, the goal is the same: make hospitality your edge.
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Daniel Chiles is a father of two, a longtime Virginia resident, and a dedicated fan of Volkswagens, pilsners, and traditional stouts. With a degree in sociology and a minor in religious studies, along with a background in construction, he brought a unique perspective to the craft beer world when he joined Fine Creek Brewing Company at its opening in 2017.
Daniel thrives in the setting of a rural farmhouse brewery, enjoying the slower pace and deeper connection to the ingredients used in brewing—despite never having brewed a beer himself. What keeps him passionate about the industry is its constant evolution, the challenges it presents, and the rich history that underpins it all.
Hop in to explore how breweries are embracing sustainable practices and discover how sustainable sips aren’t just good for the environment but can also be good for your business. Join us to recognize Virginia brewers that have successfully implemented strategies to reduce water usage, increase energy efficiency, and reduce hazardous materials usage.
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Erik Filep is the founding/head brewer from Patch Brewing Company in Gordonsville, Virginia. He is a twelve year veteran of the Virginia Brewing Industry having started at Three Notch’d Brewing Company before moving on to Devils Backbone Brewing Company, and finally landing at Patch. His passion is German style lagers with a focus on community, green initiatives, and quality control to make memorable high quality beer.
Keith Boisvert has been with DEQ since early 1999. In that time, he has been involved with many pollution prevention efforts. He coordinated programs like State Agency Pollution Prevention, Businesses for the Bay and EPA’s National Partnership for Environmental Priorities. He was the Virginia Electronic Recycling Coordinator and developed the Virginia Information Source for Energy (VISE) website. He is also a key member of the VEEP implementation team and is the lead on most facility reviews and site visits. Mr. Boisvert has participated in numerous facility site visits focusing on environmental management system development and identification of P2 opportunities. Mr. Boisvert has an undergraduate degree in Natural Science from Worcester State College and a master of science in Biology from the University of Richmond.
Meghann Quinn has managed the Virginia Department of Environmental Quality’s Office of Pollution Prevention for the past 10 years. The Office of Pollution Prevention promotes green practices that go beyond regulatory requirements through programs including the Virginia Environmental Excellence Program, Virginia Green, and the Governor’s Environmental Excellence Awards. Prior to working with DEQ, she gained experience working with industry and municipalities on compliance and environment management systems. Ms. Quinn has a Masters degree in Environmental Studies from Virginia Commonwealth University and a Bachelor of Science in Environmental Science from the University of Mary Washington. She grew up on Long Island. In her free time you can find Meghann running or chasing her 2 young boys around.
Tom Griffin is the owner of RVA Green Management Services and has served as the Executive Director of the Virginia Green Travel Alliance since 2014. Mr. Griffin is inspired to help businesses and organizations make incremental changes that are sustainable and profitable. Through RVA Green Management, he has focused on waste stream auditing services and sustainability services in the hospitality industry. Through the Virginia Green Travel Alliance, Mr. Griffin has administered the Virginia Green Travel certification program and provided technical assistance and recognition opportunities for all sectors of Virginia’s hospitality industry. Mr. Griffin has an undergraduate degree in Economics from the University of Virginia and a master of science in Urban and Regional Planning & Environmental Management from Virginia Commonwealth University.
Fermentation is the heart of brewing, where science meets craft. This presentation is designed for both novice and seasoned brewers, offering practical insights to optimize all that yeast cultures have to offer. We will show that you can keep costs low without having to compromise quality. We will touch on the essentials of fermentation and talk about how temperature, pitch rate, nutrients, oxygen levels and other factors shape yeast performance and beer flavor. Guidance on monitoring and how to adjust will be given. Next, we will explore lagering and yeast reuse—techniques that save money and elevate consistency. We will share easy methods to harvest and feed yeast for reuse in multiple batches. Quality control is key and we will cover simple, cost-effective ways to do this.
The focus throughout is fermenting economically without cutting corners. Expect actionable tips backed up by science. Regardless of whether you are a novice, intermediate, or seasoned brewer, this presentation will offer valuable insights for all skill levels.
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Jasper Akerboom received his PhD in microbiology and food technology from Wageningen University in the Netherlands. He joined Lost Rhino Brewing Co. in 2013 as a Brewing Scientist, where he managed the QA/QC lab, yeast propagation, and barrel-aged beer programs, isolating unique yeast strains for commercial use. Jasper Yeast was co-founded by Jasper Akerboom and Travis Tedrow to provide craft brewers with affordable, high-quality liquid yeast strains. Together, they built Jasper Yeast to prioritize cost-effective fermentation, offering tailored yeast cultures and guidance on yeast reuse, fermentation optimization, and quality control. Supporting brewers of all levels, Jasper Yeast blends Akerboom’s microbiology background and Tedrow’s extensive brewing experience to deliver science-backed, actionable solutions.
The loyal customer is more valuable today than at any point in the history of craft beer. Let’s take a look at how to turn your casual guests into raving fans. Strap on your SCUBA gear and get ready for a deep dive into the data and taproom execution of 3 highly successful modern loyalty and membership programs. These programs go beyond the 20oz pour to bring in recurring revenue and put more buts on barstools!
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Ross Stensrud accidentally graduated from UC San Diego while studying lacrosse and spending plenty of time at O’Brien’s Pub. After a short-lived attempt to put his engineering degree to use designing pool cleaners, he pivoted to programming—first building websites, then mobile apps. Since then, he’s co-founded several small businesses focused on bringing top-tier mobile technology to small businesses across various industries.
A San Diego native who grew up during the heart of the craft beer boom, Ross jumped at the opportunity to launch TapWyse and support the industry he’s long admired. He now lives in Carlsbad with his wife, Laurel, and their two boys, Roscoe (9) and Mason (7). When he’s not working, you’ll likely find him shuttling between basketball courts, golf courses, music lessons, and skate parks.
This session offers a comprehensive overview of pivotal regulatory changes from the Alcohol and Tobacco Tax and Trade Bureau (TTB) and the Virginia Alcoholic Beverage Control Authority (ABC) that impact craft breweries in 2025. Attendees will gain insights into federal and state-level updates, including labeling requirements, excise tax modifications, and event licensing constraints. The discussion will also cover the implications of these changes on daily operations, distribution strategies, and compliance obligations. By understanding these developments, brewery professionals can proactively adapt their business practices to maintain compliance and leverage new opportunities.
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Kevin Anderson has spent over a decade helping breweries, distilleries, wineries, retailers and importers navigate the ins and outs of alcohol regulations. Before stepping into consulting, he served as a Special Agent with the Virginia ABC. Today, he’s the Executive Director of the Loudoun County Brewers Association and a senior consultant with ABC Consulting and BreweryCompliance.com. Kevin has worked with hundreds of clients in over 30 states, making complex rules a lot easier to understand and follow. Named one of Virginia Business’s “100 People to Meet in 2020,” Kevin brings a practical, approachable perspective to compliance, because running your beverage business shouldn’t be harder than it has to be.
Part 1: Maximizing Your Event Space
Your event space can be just as impactful to your bottom line as the beer you’re pouring. In this session, we’ll talk about how to make the most of it—whether you’re hosting private parties, community gatherings, or full-on festivals.
We’ll cover things like:
Plus, we’ll talk about building consistency with recurring events like trivia, game nights, or live music. If you’re trying to bring more people into your space without adding more stress to your team, this session will give you ideas you can actually use.
Part 2: Using Live Music to Drive Traffic
It isn’t 2015 anymore. As the craft industry has plateaued, running a profitable brewery has become more and more challenging each year. This presentation will provide craft business owners a deep dive to understand why this is and, more importantly, the strategic changes owners need to make in order to sell the right beer, to the right consumers, at the right margins, to generate cash and finally get ahead.
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Michele Hanson has been part of the craft beer scene for over a decade. She currently serves as the Taproom and Events Manager at Tradition Brewing in Newport News, where she’s been for nearly five years. With more than 20 years of experience in event planning—including catering, weddings, and now craft beer—Michele has developed a deep understanding of how to adapt to the unique needs of each customer and venue. During her time at Tradition, she has successfully tripled the brewery’s event revenue through thoughtful planning, creativity, and a focus on delivering great guest experiences.
Dan Spears is the Vice President of Industry Relations and Licensing at Broadcast Music, Inc. (BMI). In his capacity as Vice President, Mr. Spears works closely with BMI’s Licensing management team to create strategic, value-driven sponsorships and customer events. He serves as a pivotal bridge between the company’s Licensing, Creative, and Business Affairs teams. In this role, Mr. Spears continues to develop new customer initiatives and strategic partnerships that feature BMI songwriter performances and help educate key accounts, while providing new sources of revenue for affiliates and licensees.
The business of brewing is incredibly complex, with each department executing its core functions in support of the overall goal of selling beer at a profit. Production, marketing, TR, outside sales – every unit and team member is responsible for adding value to the broader enterprise.
But today, already slim margins are being challenged by a variety of headwinds – rising costs, supply chain issues, and macro trends in alcohol consumption, to name just a few. In a time when breweries are feeling the pinch, even minor inefficiencies can move a company from the black to the red.
In this session, Virginia SBDC Craft Bev Manager Chris Van Orden will ask a panel of brewery owners and industry experts to share strategies for sharpening up operations different departments with an eye on the bottom line. Attendees will walk away with real-world best practices from their industry peers and practical, industry-tested tips for improving efficiency across their operations.
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While pursuing his B.S. in Computer Science, Brian Faivre continued his true passion of making beer as a homebrewer. After 5 years of working as a software engineer, Brian took his first professional brewing job at a small pub in San Francisco. Two years later, Brian attended the UC Davis Master Brewers Program and earned his Diploma in Brewing from the Institute of Brewing and Distilling, then joined Deschutes Brewery in Bend, Oregon, where he spent nearly 17 years and his final 10 as Brewmaster. In 2021, Brian joined New Realm in Virginia Beach, VA, where he currently serves as COO.
Chris Van Orden is the Manager of the Craft Beverage Assistance program at the Virginia Small Business Development Center, where he provides confidential, no-cost, sector-specific guidance to the Commonwealth’s breweries, wineries, cideries, & distilleries. With over thirteen years of varied industry experience, Chris has valuable insights into the inner workings of craft beverage businesses.
Grace Wheeler is the Marketing Director at Lark Brewing Co.,located in Aldie, Virginia, where she brings the brand’s story to life through creative campaigns, dynamic events, and community engagement. She is known for blending strategy with imagination, building a recognizable identity that resonates both locally and beyond. From large-scale festivals like Larktoberfest to intimate dinners and community events, Grace ensures every experience reflects the brewery’s signature voice and vision. Her expertise spans brand development, content creation, and event management, all rooted in a passion for connecting people through craft beer and memorable moments at Lark Brewing Co.
Massie Wallace has enthusiastically dedicated eight years to Hardywood Park Craft Brewery, stepping into the role of Taproom Director just ten days before the onset of the Coronavirus Pandemic in March 2020. With extensive hospitality experience spanning from Las Vegas to Virginia, Massie brings a passion for fostering community through memorable experiences. For over two decades, Massie has made the hospitality industry a core focus of life and career. Cheers!
Since 2013, Nassim Sultan has been deep in brewery operations, from hauling grain to leading production. He’s brewed everything from classic German lagers to experimental small-batch recipes, always with an eye on quality, consistency, and efficiency. As head brewer at Gordon Biersch, Nassim oversaw all things production—raw material procurement, managing schedules, running quality checks, and getting front-of-house and production staff genuinely excited about why the details matter. Now, through his consultancy, BarrelVision, he helps craft beverage producers streamline their processes and cut costs without sacrificing flavor. Equal parts brewer and problem-solver, Nassim’s all about making operations smoother, smarter, and more sustainable.
Everyone wants to make a THC beverage. But, it’s not beer. Or is it? Can I make a THC beer? What do I have to do – legally – to make a THC beverage? Come to the talk to find out! This presentation will provide an up-to-date overview of federal and state hemp and cannabis regulations, with a focus on the potential to produce THC beverages in breweries or other licensed alcohol production facilities. It will explore key topics including federal hemp laws, state-level cannabis rules, production and formulation considerations, packaging and labeling requirements, product approvals, distribution challenges, and industry best practices.
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Since founding Beer Law Center, John Szymankiewicz ’s practice has centered on the craft beverage industry. John works with clients to help them achieve their personal and business goals. With a background in chemical engineering and homebrewing, John loves the industry and has dedicated his career to making a difference for artisanal beverage businesses everywhere. John is a BJCP Judge, holds a certification in WSET Level II – Wine and in Beer, and is the US’s only Certified Cicerone Alcohol Attorney. John’s book “Beer Law: What Brewers Need to Know” is also a great reference for anyone in the industry.
We all know the craft beer landscape is changing. With five generations actively being of drinking age, we may currently have the widest audience available to us in modern craft beer history. Despite this, a lot of attention is focused on how drinking preferences are moving away from beer and into other markets. So, how do we thrive? It may not be up to us. Keynote speakers Betsy Lay and Alison Wisneski of Lady Justice Brewing in Englewood, CO will talk about how your greatest product might not be beer at all. Learning from their own brewery’s successes and failures, they will discuss how your own local community can become your greatest asset.
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Alison Wisneski wears many hats, but most of them fall under sales and marketing, including content creation, management, and strategy, along with authentic social media. She is the co-owner of Lady Justice Brewing alongside her wife, and is the owner of Alison Wisneski Strategy, LLC. In her free time, you can find her sipping a local pale ale or Negroni on a patio no matter the season (a true Wisconsinite to the core), preferably surrounded by dogs.
Betsy Lay is the co-founder and owner of the social enterprise Lady Justice Brewing in Englewood, CO. She knows a little bit about birds and lot about how to use craft beer to build communities that make the world a better place. In her time off from the brewery, Betsy can be found with a good whiskey, a good book, and a good dog.
This engaging session will focus on the current state of commercial real estate for craft beverage businesses. Key topics include tenant and buyer priorities, buildout costs, and the pros and cons of leasing versus buying. The discussion will also cover common challenges in acquiring commercial buildings, such as lease negotiations and tenant improvement expenses. Whether you own, lease, or are looking to secure a space for your craft beverage business, this session offers valuable insights you won’t want to miss.
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Tom Hudock’s journey into craft brewing began more than a decade ago, fueled by a deep appreciation for the movement and its evolving trends across Minnesota, Wisconsin, and Ohio. This passion led him to launch My Beer Brand in 2015, a company that blends his love for brewing with his extensive background in branding and marketing. In 2019, Tom expanded his impact by launching Craft Buildings, a sister company that serves clients nationwide. Craft Buildings specializes in the acquisition and negotiation of commercial real estate for craft beverage businesses, offering services to help clients evaluate properties suitable for new or existing ventures.
Jeffrey O’Brien began his legal career at a firm that focused on both real estate and traditional corporate transactions, and he quickly discovered that he thrived on closing deals. Almost a quarter century later, he still finds it exciting and rewarding to get a client’s deal across the finish line, and he loves seeing the business growth that results—especially when it’s tangible real property that can be visited in real life.
Primarily a business attorney with a focus on corporate transactions, Jeffrey regularly oversees mergers, acquisitions, joint ventures, and private securities offerings. He also frequently handles ancillary real estate deals, including commercial leasing, land acquisition, loan documentation, purchase and sale of residential and commercial property, and resolution of title matters. While Jeffrey supports clients in a variety of industries, he has built a strong niche practice in the hospitality realm, often representing restaurants, bars, and breweries. After cannabis was legalized in Minnesota in 2023, he began representing businesses in the burgeoning industrial hemp and cannabis industries as well and has become a leading attorney in the Minnesota cannabis world.
Jeffrey works with clients who have branches, offices, and restaurants across the country, and he joined Husch Blackwell in 2024 to ensure nationwide coverage for the organizations he represents. He’s now the leader of the firm’s Alcohol Beverage practice group. Jeffrey handles deals with values in the low millions.
Jack Brown’s started with a simple idea: burgers, peanuts, and beer. No plans to grow, just a place to meet some people and make a memory. Sixteen years later, they’re nearing 25 locations, built on a strong culture, clear values, and a deep love for craft beer.
Founder Aaron Ludwig will share the pillars that make Jack Brown’s what it is today. He’ll talk about building the Notch Club into a family of beer-loving ambassadors, the power of collaboration, and how to stay grounded as things scale. When it starts to feel more like business than beer, structure and values can keep you focused. This session is a reminder that with the right foundation, craft beer continues to bring people together in powerful ways.
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Aaron Ludwig is the Co-Founder of Jack Brown’s Joint. He and his wife, Patrice, have three daughters—Lucy (18), Molly (17), and Frankie (14). Originally from Alexandria, VA, Aaron moved to Harrisonburg after graduating from Radford University to open a ski shop with a friend. He finds the most joy in skiing, hiking, boating, and fly fishing.
In 2008, after a tough day at work, Aaron called his best friend, Mike. He shared that after 15 years running the ski shop, he and his business partner wanted different things, and he found himself stuck in a windowless office, unhappy behind a desk. After some conversation, Mike said, “Screw it, let’s open a bar together.” That moment marked the beginning of their journey.
Join us for an insightful presentation on “Fermenting Great Lagers” led by Pablo Gomez, Technical Account Manager at White Labs. This session will delve into the rich history of lagers and light beers, exploring their evolution since the development of pure yeast cultures by Emil Christian Hansen in the 1880s. Learn about the diverse array of lager styles recognized by the Brewers Association, and the reasons behind the remarkable resurgence of these beers in today’s market.
Pablo will highlight the challenges brewers face when crafting lagers, including temperature control, yeast management, and the necessity for patience throughout the fermentation process. He will share innovative fermentation techniques, including warm pitching, pressure fermentation, and alternative yeast strains, while providing analytical data that illustrates successful lager production.
Drawing on real-world examples, this presentation will empower both novice and experienced brewers to elevate their lager-making skills. Discover how advancements in fermentation practices can enhance flavors and characteristics.
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Pablo Gomez is the Technical Account Manager at White Labs. His knowledge of yeast and fermentation enables him to travel to breweries, educating on topics ranging from setting up a small system to troubleshooting process issues and developing a successful yeast management program. Pablo worked as the Spanish translation editor for the AHA’s Zymurgy magazine and the Cicerone Program, and currently hosts a podcast for The Brewing Network.
A truly great taproom offers more than just drinks; it provides an environment where everyone feels comfortable, respected, and secure. This isn’t just about preventing negative incidents, but actively cultivating an inclusive and positive experience for all patrons and staff. Creating safe and welcoming spaces in bars is paramount for fostering a positive atmosphere, ensuring customer retention, and upholding a venue’s reputation. It’s a holistic endeavor that involves proactive measures, clear policies, and consistent enforcement. In this talk, you’ll hear from Pink Boots Society members from across the Commonwealth and gain actionable strategies on how you can strengthen your team, set clear expectations, and create a space where everyone thrives.
Jenna Weinstein has spent 15 years in the service industry, with the last four dedicated to the brewing world. She began her brewing career by helping at beer festivals and quickly fell in love with the craft beer community. From there, she started pouring beers, moved into management as a taproom manager, and then became a district manager overseeing four brewery locations. Today, she serves as Taproom Manager for both Alewerks Taprooms in Williamsburg, VA. Jenna is passionate about creating welcoming spaces, building community, and beer.
Lindsay Adkins is the Head Brewer at Dragon Run Brewing in Shacklefords, VA, which she co-founded with her brother Tommy after 10 years of home brewing. A chemist and forensic toxicologist with 20 years of experience, she now shares her passion as a chemistry and forensic science teacher. Off the clock, she enjoys time with her beloved dog, Tessa.
Michele Hanson has been part of the craft beer scene for over a decade. She currently serves as the Taproom and Events Manager at Tradition Brewing in Newport News, where she’s been for nearly five years. With more than 20 years of experience in event planning—including catering, weddings, and now craft beer—Michele has developed a deep understanding of how to adapt to the unique needs of each customer and venue. During her time at Tradition, she has successfully tripled the brewery’s event revenue through thoughtful planning, creativity, and a focus on delivering great guest experiences.
Michelle Venzke is a people-first professional with a passion for pints. Her career reflects a consistent dedication to working with and empowering others, whether supporting vulnerable populations, serving the military, or engaging with beer enthusiasts. She has been immersed in the craft beer world since 2016, taking on roles as Brand Ambassador, Sales Representative, and Beertender.
Michelle has visited breweries in all 50 states and 22 countries. Her beloved dogs, Jasper Park and Dunkel Bock, are named in homage to her passions for travel and beer. She currently serves as the chapter leader for the Hampton Roads chapter of the Pink Boots Society.
Tasha Dixon has worked in the craft beer industry for over 11 years, taking on roles ranging from bartending and taproom and operations management to events. The focus has always been on the community beer creates and the connections it fosters. As co-leader of the Richmond chapter of the Pink Boots Society, Tasha helps support and celebrate women and non-binary professionals in the industry. Beer, for Tasha, is as much about people and stories as it is about what’s in the glass.
Originally from Western New York, Tina Luers now lives in Yorktown, VA. Living just two miles from the St. George Brewing Company (STG), Tina and her husband, Scott found themselves frequent visitors. Interested in becoming owners of a brewery themselves, they have become investors in STG and remain involved in many aspects of the business. Their latest brewery adjacent adventure involved buying and running a food truck which provides delicious and economical food options to the patrons of STG. Married for almost 25 years, Tina and Scott have two adult children, Aiden and Keira, two dogs, Juniper and Locust, and two cats, May and April. In her spare time Tina is the Command Archivist for Air Combat Command, Dept. of the Air Force. She also enjoys being with her closest family and friends, running, travelling, and remains ever hopeful that the Bills will finally win a Super Bowl.
In a competitive market, great beer alone is no longer enough to attract and retain customers. This session explores the motivations of Virginia craft beer consumers, from taproom visit drivers to beer and food preferences and return-visit motivators. Insights are drawn from thousands of brewery experiences and survey research, offering actionable tactics to connect with customer segments and craft resonating messages. Attendees will leave with a deeper understanding of their customer base and strategies to enhance the full taproom experience.
3 Key Takeaways:
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Michael Varda is the Founder of Craft Beer Advisory Services, a market research and analytics firm dedicated to craft beverage companies. Craft Beer Advisory Services was born after a career in market research and brand consulting for universities and major Tech companies. His research has been used by breweries nationwide to understand their customers and differentiate from competitors within their market.
Join us for a dynamic panel exploring the evolving landscape of hops, with a spotlight on innovation, research, and regional growth in Virginia. As the brewing industry continues to diversify, so do the hop products available to brewers. This discussion will delve into emerging alternatives to traditional hop formats—such as hop oils, extracts, and other advanced applications—that are reshaping flavor, efficiency, and sustainability in brewing.
We’ll also highlight the cutting-edge research happening at Virginia State University, where researchers are studying hop cultivation, disease resistance, and varietal development tailored to Virginia’s climate. Learn how this research is influencing the future of local hop farming and expanding possibilities for brewers across the Mid-Atlantic.
In addition, this session will feature one of Virginia’s up-and-coming hop growers, offering firsthand insights into the challenges and successes of growing hops in the region. Panelists will share stories of innovation, community collaboration, and what it takes to build a viable hop operation in today’s market.
Whether you’re a brewer, grower, or simply curious about the next chapter in craft beer ingredients, this panel will provide valuable perspectives and practical knowledge on where the field of hops is headed—both literally and figuratively. Come with questions and leave with fresh ideas and new connections.
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Dan Jablow serves as Director of Brewing Education at University of Richmond’s School of Professional and Continuing Studies. A serial entrepreneur at heart, he owns his own custom print-on-demand t-shirt business, serves as CFO for Wayfinders Collective and is also Founder and CEO of Small Batch Brewing, based right here in Richmond, working directly with customers to provide unique brews and experiences, all while always managing to stay hydrated.
Josh Evans, founder of Afterglow Brewing, transitioned from a 15-year career in physical therapy to pursue his passion for brewing, transforming a personal hobby into a community hub. His innovative spirit drives us to create unique beverages in an atmosphere where families and friends feel welcome.
Located in Norfolk’s Rail Yard, Afterglow Brewing offers a cozy indoor setting and an inviting outdoor area, perfect for relaxation and socializing. Founded in 2023, this family- and pet-friendly brewery is committed to crafting a diverse range of beers and seltzers. Josh won the 757 Battle of the Beers in year 1 and recently won 2 Gold Medals from the US Open Beer Championship.
Ross Hunsinger is a Siebel Institute alum, former owner of Atlas Sodaworks, and terpene beverage specialist for the last 6 years. Ross has overseen the development, implementation, and scaling of Abstrax’s growth in the brewing industry backed by world-beating technology and good vibes.
Russ Sabbag turned his hobby into a career in 2017, beginning at the South Florida staple Funky Buddha Brewery, known for its culinary-inspired ales and sought-after barrel-aged stouts. In 2019, he relocated to Northern Virginia, where he continued pushing the boundaries of what we call “beer” at Adroit Theory Brewing and later at Juicy Brewing Co. With hops often being both the most hyped and most costly ingredient, Russ constantly focuses on when and how to use them to maximize impact.
Ready to bring in new business? Learn how to activate the visitor economy with Virginia is for Lovers/Virginia is for Craft Beer Lovers. Virginia Tourism Corporation (VTC) offers a variety of marketing grants, merchandise programs, digital marketing opportunities, and advisory services to help you grow revenue. You’ll learn about upcoming marketing grants, how to create a targeted marketing plan, and how to engage with VTC’s partnership marketing team.
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Staci Martin has spent over ten years working at Virginia Tourism Corporation as a Destination Development Manager, Grants Manager, and Grants Director. She also spent ten years with the Virginia State Park service marketing ecotourism and outdoor recreation opportunities.
It isn’t 2015 anymore. As the craft industry has plateaued, running a profitable brewery has become more and more challenging each year. This presentation will provide craft business owners a deep dive to understand why this is and, more importantly, the strategic changes owners need to make in order to sell the right beer, to the right consumers, at the right margins, to generate cash and finally get ahead.
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It all started in 2010 when Chris Farmand was fortunate enough to assist a start-up brewery with establishing back-office processes. This gave him a firsthand glimpse into the complications of running a brewery. Shortly thereafter, he founded Small Batch Standard, which has become the premier financial agency for craft over the past decade. Everyday, Chris and the SBS team are seeking the opportunity to assist an industry full of entrepreneurs who have proven to create amazing, local products. Small Batch Standard helps breweries uncover profit through outsourced accounting, tax compliance, and benchmark consulting. Chris has worked with over 200 breweries and is driven by building long-lasting deep relationships.
Chris graduated from the University of Florida with a Bachelor of Science in Business Finance in 2002. Then in 2006, he received his Master of Business Administration from the University of North Florida. He is an active member of the American Institute of Certified Public Accountants and the Florida Institute of Certified Public Accountants. Chris’s crew is made up of his wife and 3 children…They rock!
As breweries face increasing financial pressures, optimizing production efficiency and reducing costs have never been more critical. With ongoing global economic challenges, breweries are seeing significant increases in the costs of raw materials such as hops, malt, and aluminium for cans, all of which are impacted by tariffs and supply shortages. These rising costs directly affect profitability, making it essential for breweries to have a data-driven approach to cost management. However, breweries don’t need more data, they need better insights. In this presentation, we will begin by looking at how we can transform siloed data into clear visuals, to start showing a better trend analysis.
We will explore how aggregating real-time production data can provide critical insights into Key Performance Indicators (KPIs) and Cost of Goods Sold (COGS). We’ll then use real-world examples to provide tools for breweries to generate data visualizations for their breweries in the areas of Tank Utilization, Batch Efficiency, Beer Loss, COGS per BBL, Ingredient Usage, and Sales Summaries. Attendees will walk away with actionable strategies to track, analyze, and utilize real-time metrics to make smarter business decisions and drive long-term success.
Attendees will be able to explain the meetings that they need to have on a weekly and fortnightly basis to keep their team on track for their goals, and the real-time updates that need to happen on their objectives. The learning objective is to look at the production data from a new lens to find areas of improvement to optimize inventory, reduce costs, streamline operations, and generate increased profit. This presentation is not just about data — it’s about applying data to navigate today’s economic challenges.
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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.
For years, you have heard that people are your most important asset, but how exactly do you attract the type of people who will help propel the success of your brewery?
During this workshop, Executive Coach Dorian Cunion of Your Path Coaching and Consulting will share tips, best practices, and processes that he has successfully used to help hundreds of small business owners over his more than 20 years as a business consultant, attracting employees, reducing turnover, and improving business operations.
During the workshop, we will discuss the role that organizational mission, vision, and values play in determining what types of employees will thrive within your brewery.
Then we will discuss how to craft and communicate roles, compensation plans, and organizational environment so that applicants are excited to join your organization.
Finally, we will discuss how to refine your selection process so that you can increase the likelihood of identifying individuals who possess the character, skills, and potential to help you achieve your organizational goals.
Participants will walk away from this presentation with practical steps that they can implement immediately to attract the right talent. As a bonus, we will discuss low-cost best practices for raising awareness of job postings, so that you have a large pool of candidates to pick from.
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Dorian Cunion is an executive coach and small business consultant with over two decades of experience, primarily from a 21-year career at 7-Eleven. He held various leadership roles there, including Vice President of Operations, where he managed a $2.5 billion operating zone with over 1,000 stores and 10,000 employees.
He is the co-owner of Your Path Coaching and Consulting, a company that offers executive coaching and small business consulting services. Dorian focuses on helping leaders clarify goals, improve communication, and develop strategic thinking. He has a Bachelor of Arts from Randolph-Macon College and an MBA from the University of Maryland Global Campus, and is an ICF certified coach.
In this presentation, we’ll show brewery owners and managers how to make more money from their food program by focusing on profitability, not just sales. You’ll learn how to optimize your menu, truly understand your food costs, price for profit, and use software tools to dynamically track ingredient cost changes. We’ll also cover the key performance metrics that drive a successful and sustainable food operation in your taproom.
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Kary Shumway is the founder of Beer Business Finance which offers online financial training resources for beer industry professionals. He has worked in the beer industry for more than 20 years as a certified public accountant and a chief financial officer for a beer distributor and a brewery.
This panel discussion will explore the evolving role of the Virginia Beer Distribution Company (VBDC) from the perspective of Virginia breweries, highlighting both the challenges and successes experienced since the VBDC’s operational changes took effect on July 1, 2024. As the craft beer market in Virginia continues to expand rapidly, distribution strategies have become a critical factor in brewery growth and market competitiveness. The session will be moderated to facilitate an open dialogue among brewery owners and operators who utilize VBDC for their product distribution, providing firsthand insights into how the company’s model supports or complicates their business operations.
Two board members of the VBDC will join the panel to share key accomplishments and ongoing challenges faced by the organization, offering transparency and a strategic outlook on distribution within the state. Their perspectives will shed light on how VBDC is adapting to the needs of craft brewers and the broader market environment. Additionally, a retail buyer will participate to provide the retailer’s viewpoint on working with VBDC-distributed products, addressing how distribution impacts product availability, selection, and consumer demand at the retail level.
Attendees will gain a comprehensive understanding of the current distribution landscape in Virginia, practical lessons learned by breweries partnering with VBDC, and actionable strategies to optimize distribution relationships. This session is ideal for brewers seeking to navigate Virginia’s unique distribution environment effectively.
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The Virginia Beer Distribution Company is a non-stock, non-profit corporation housed within the Virginia Department of Agriculture and Consumer Services. VBDC is modeled off the Virginia Winery Distribution Company which has been in operation since 2007. This company provides a path for Virginia breweries to self-distribute up to 500 barrels of their product each calendar year. The VBDC is comprised of a 5-member Board of Directors, an operations manager, and a financial analyst.
Dakota Rust is the Operations Manager for Virginia Beer Distribution Company. He started with (VDACS) in February 2024 and has been working tirelessly with his team on getting VBDC setup for success. Dakota came to VDACS with a little more than three years of experience at Virginia ABC where he worked in the Bureau of Law Enforcement. His unit was responsible for many things including helping businesses apply for ABC licenses and staying licensed.
A hospitality veteran with over two decades of experience, Tommy Adkins spent a career immersed in the world of hotels, specializing in sales and events management. His passion for creating memorable guest experiences extends beyond the corporate world and into his personal life as an avid homebrewer of over 10 years. This hobby led to his latest venture as the Co-Owner of Dragon Run Brewing with sister Lindsay, where he blended his business acumen with his love for craft beer.
Food and beverage waste represents one of the largest contributors to landfill volume and greenhouse gas emissions. As regulations tighten and sustainability expectations grow, businesses are increasingly pursuing zero waste to landfill solutions to reduce environmental impact and operational costs.
This presentation will explore the spectrum of waste diversion options available to the food and beverage industry. We’ll explore how different waste streams, from packaging materials to organic byproducts, can be redirected from landfills through different disposal solutions according to the EPA’s Wasted Food Scale.
Successful zero waste programs require understanding waste composition, identifying appropriate diversion pathways, and implementing systems that work within existing operations. We’ll discuss how breweries and other industries can assess their waste streams and develop tailored approaches that maximize diversion rates while maintaining operational efficiency.
The benefits extend beyond environmental impact: reduced waste disposal costs, improved regulatory compliance, enhanced brand reputation, and alignment with sustainability commitments that appeal to consumers and investors. Risk mitigation also becomes important as landfill capacity decreases and disposal costs continue rising.
Through case studies from various food and beverage sectors, we’ll demonstrate how different organizations have achieved landfill diversion. Join us to discover how comprehensive waste diversion strategies can transform your operations, turning waste management from a cost center into an opportunity for environmental leadership and operational efficiency.
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Erin Kane is the Director of Client Success at Vanguard Renewables, where she partners with leading food and beverage companies to implement sustainable food waste recycling solutions and advance the circular economy. With more than 20 years of experience in marketing, operations, and client strategy, Erin brings a unique blend of business acumen and environmental stewardship to her work.
She holds dual degrees in Geology and Psychology, an MBA, and is a certified life coach and Level 1 Sommelier—giving her a well-rounded perspective that bridges science, sustainability, and the culinary world. Erin is passionate about helping brands turn waste into a force for good and is a frequent speaker on sustainability, client engagement, and leadership.
She resides in Denver, Colorado with her husband and two beloved Siberian cats, and can often be found outdoors—hiking, skiing, or exploring nature with her camera in hand.
Think Gen Z doesn’t drink beer? Think again. While the headlines love to focus on “less alcohol” and “shorter attention spans,” the real story is that Gen Z isn’t checked out—they’re just expecting more.
Join brewery tech veterans from GoTab and Gen Z marketing expert Evan Blum (BrewedAt) for a candid, interactive conversation about how taprooms and brewpubs can evolve to meet the expectations of a new generation of guests—without abandoning the heart of what makes them special.
GoTab brings nearly a decade of experience working directly with taprooms across the country to optimize their operations. Evan represents the next wave: a Gen Z drinker and co-founder of BrewedAt, a Philly-based agency helping breweries like Other Half engage younger guests through creative events and campaigns.
Together, they’ll unpack:
Expect practical takeaways, real-life examples, and a lot of honest talk—plus plenty of laughs along the way.
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Adam Howe is an established operator, trainer, and problem solver. He currently serves as a Solutions Engineer with GoTab, implementing high-end, user-friendly technology in various concepts, including breweries, eatertainment, and multi-vendor setups. Adam brings a wealth of operations knowledge gained from his background in brewery and eatertainment spaces including operating multi-unit brands with Pyramid Brewing (Seattle, WA, Berkeley, CA, Portland, OR), Plank (Oakland, CA), Drake’s Brewing (San Leandro, CA, Oakland, CA), Upland Brewing (Bloomington, IN, Indianapolis, IN, Columbus, IN), Taxman Brewing (Bargersville, IN, Fortville, IN, Indianapolis, IN). Between training staff on the importance of guest experience and product knowledge, Adam developed and nurtured his relationships with his staff and guests alike, providing the tools and resources for success. Now with GoTab, that passion has been able to be applied to even more operations in providing the guidance and tools to help them succeed in an ever-changing guest experience landscape.
BrewedAt is a Gen Z-led experiential events marketing company that partners with breweries to create unforgettable, data-driven campaigns and in-person events to connect with our generation. From custom taprooms pop-ups such as gaming tournaments and watch-parties to passport programs and brand collaborations, BrewedAt specializes in building both real-world and digital connections that convert unaware locals into casual visitors and ultimately, loyal brand fans.
Evan Blum brings over six years of experience in the beverage industry. He began his career in supply chain at Nestlé Waters North America, where he spent three years learning the inner workings of large-scale beverage operations. He later shifted into creative marketing for local craft breweries and bars, combining his operational background with a passion for local business, brand building, storytelling & Gen Z.
Remember when people lined up for hazies? Those days feel like a lifetime ago. In this panel, we’ll talk with brewers across production, marketing, and hospitality about how they’ve adapted to keep hazy beers relevant. We’ll dig into brewing techniques, industry trends, and what’s changed when it comes to selling and promoting hazies today. Hear what brewers are actually doing right now to keep these beers moving and profitable.
Panelists: Ben Butler (Top Hat), Matthew Poselwait (Stone Brewing), Savannah Roberts (Triple Crossing Brewing)
Moderator: Elinor Reina (The Veil Brewing)
Ben Butler, APR is an accredited communications professional and the founder of Top Hat: one of the nation’s leading creative, web, and marketing agencies. In his past life, he owned a craft brewery focusing on resurrecting dead beers. Ben has been inducted into the PRSSA National Hall of Fame, invited to serve on the Forbes Agency Council, and has been named: Pittsburgh Business Times 30 Under 30, and North Allegheny Under 40 Distinguished Alumni.
Elinor Reina’s craft beer career began with Trillium Brewing Company in Boston as a server and Merchandise Coordinator, where she was also the Secretary for the Boston chapter of Pink Boots Society for women and non-binary individuals in the industry. She moved to Richmond in 2019 to begin working as a server and packaging technician with The Veil Brewing Co., and is now General Manager for both Richmond tasting rooms. She is currently the co-chapter leader for Pink Boots Society RVA, assists with planning/social media for the Scott’s Addition Beverage District group, and is a trainer with Safe Bars RVA (an organization dedicated to violence prevention in the hospitality field), is pursuing her Cicerone – Level 2 certification, and trying to find time to sleep.
Matthew Poselwait is the Head Brewer of Sapporo-Stone Brewing in Richmond, VA, producing 250,000+ bbls annually with a team of 24 brewers. Matthew holds degrees in Chemistry and Industrial Management with certificates in Brewing, Pharmaceutical Science, and is a certified Six Sigma Black Belt. Matthew also serves on the education committee for the MBAA. His professional experience ranges from R&D, Quality, and Operations in various industries. Before beer, Matthew worked for Campari and Sazerac, distilling bourbon and various spirits in KY. Matthew’s passion is to drive enhanced community engagement in the VA beer scene while promoting education within the alcoholic beverage industry.
Savannah Roberts is the Production Manager at Triple Crossing in Richmond, VA, where she’s been making beer and managing chaos for the past 7 years. A former co-chair of the RVA Pink Boots chapter and proud partner of the VA Department of Wildlife Resources (raising $21K+ in 2025), she’s passionate about her community, thoughtful brewing, and building a team that’s excited to show up. She’ll be speaking on surviving the ever-shifting beer industry, from evolving trends to rethinking ingredients year after year.
Join three Virginia Beer Trailblazers for an intimate conversation about their careers, the impact they’ve made, and the challenges they’ve faced along the way. We’ll dive into the strategies that have helped them grow, how they’ve stayed relevant after 12, 14, and 17 years, and where they see things heading next. They’ll also take questions from the audience.
It’s a chance to learn from the people who helped pave the way for where Virginia beer is today.
Dave Warwick, a Salisbury, MD native, has spent the past 30 years in the food and beverage world. After a short stint in beer sales with Molson Coors, he quickly realized the brewery floor—not the boardroom—is where he belonged.
Dave’s brewing journey kicked off in 2006 with the Rock Bottom Brewpub chain in Pittsburgh, PA. Over the next seven years, he brewed at four different locations before making the jump to production brewing. In 2013, he co-founded Three Notch’d Brewing Co. and stepped into the role of Brewmaster.
A graduate of Davidson College, Eric McKay began his beverage industry career as a brewer’s apprentice in 2002, then worked the bulk of the next decade for what became one of America’s leading craft beer wholesalers. In 2011, Eric co-founded Hardywood Park Craft Brewery, and shortly thereafter, lobbied for the passage of SB 604, the law allowing taprooms in Virginia. A Certified Cicerone and past GABF judge, Eric serves on the James River Association board. Outside of work, Eric most enjoys spending his time with his family and pursuing outdoor adventures.
Geoff Logan serves as Managing Member and Brewmaster at Alewerks Brewing Company in Williamsburg, Virginia. The Delaware native and West Virginia University graduate began his professional career as a touring musician before discovering his passion for brewing when he joined Alewerks in 2007. During his tenure, Logan pursued formal brewing education, earning his Diploma in Intensive Brewing Science and Engineering from the American Brewer’s Guild and achieving Certified Cicerone certification. Promoted to Managing Member in 2016, Logan has guided Alewerks to prominence within Virginia’s craft beer landscape through innovative barrel-aging programs and specialty beer development. Outside the brewery, Logan cherishes time with his wife and two children.
