Spring Virtual Conference 2025
Get Excited for the CBP Spring 2025 virtual conference
Not everyone has the opportunity to attend an in-person beer industry event, which is why we are proud to host two virtual conferences and make the content accessible to all. Pour yourself a cold one and enjoy our free educational sessions from the comfort of your own home, taproom, or brewhouse.
Thank you to our community of Craft Beer Professionals for your excitement, encouragement, and enjoyment of our event.
Huge thanks to Small Batch Standard + InTouch Labels
Full Schedule
For session details, click the buttons below.
All times ET. All sessions 45 minutes.
Monday, March 24
presented by Small Batch Standard
Time (ET)
Monday, March 24
presented by Small Batch Standard
11am
Session details…
In this unique era of crossover drinking, new beverage concepts, reinventing the tap room experience, and a whacky economy, what’s the best way to find your course?
Join Start A Brewery Contributors and craft beer industry veterans Jeff Mendel of Left Hand Brewing Company, Tim Myers of Strange Craft Beer Company, Laura Bruns of Craft Beer Uncovered, and Charlie Gottenkieny of Bruz Beers for an in depth exploration of opportunities, inspirations, personal small business development strategies, and other inside/outside of the box looks at the tools successful breweries have used to chart (and continue to chart) their course.
Laura Bruns, Founder, Craft Beer Uncovered: Founder and former owner of Factotum Brewhouse in Denver, Colorado, with an MA in Curriculum and Instructional design, Laura employs her Regis Certificate in Applied Craft Brewing, her Cicerone certification, and status as a BJCP judge to create Craft Beer Uncovered. Her overall focus is building the confidence of craft beer consumers, while also working with aspiring brewery owners as a Mentor in the BA Mentorship Program.
Jeff Mendel, Partner/Director, Left Hand Brewing Co.: Co-founder of Tabernash Brewing Company and the Colorado Brewers Guild, Jeff has been a partner/director at Left Hand Brewing Company, leads Beer Appreciation classes, hosts beer and food pairing classes, and has led personalized tours of GABF. His previous leadership roles in the industry include Director of the Institute of Brewing Studies, and Director of the National Microbrewers Conference and Trade Show.
Charlie Gottenkieny, Co-Founder/ Brewmaster, Bruz Beers: Charlie Gottenkieny has been brewing since 1988 and is a co-founder and brewmaster at Bruz Beers – a Belgian-style brewery in Denver, Colorado. Charlie’s extensive international travel started his passion for Belgian beer styles. Charlie has authored more than a dozen beer education programs and regularly teaches beer classes at Bruz Beers. His background includes marketing, radio broadcasting and advertising.
Tim Myers, Founder/Head Brewer, Strange Craft Beer Company: Tim Myers is a father, husband, and brewer, in that order. He started Strange Craft Beer Company in May 2010, brewing one barrel at a time in Denver’s first taproom brewery. In the past 11 years, Tim has helped over a dozen breweries open, taught brewing classes at Metro State University, and served on the board of the Colorado Brewers Guild.
12pm
Most breweries face challenges when it comes to succeeding in distribution. From understanding how the numbers impact the business as a whole to managing distributor relationships, running a sales team, and coordinating logistics, distribution is no easy feat. In this rigged game, wins can happen, though they often feel fleeting. Some breweries distribute out of necessity, while others seek the validation of seeing their beer on store shelves. Whatever your motivation, there are a few essential concepts you must embrace to find success in distribution. In this session, we’ll share these key concepts along with benchmarks to help you unlock the path to distribution success.
It all started in 2010 when Chris 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!
12:30pm
When you ask most professional brewers about what they do the most, the vast majority will answer cleaning. Despite this fact, during my many years of working with breweries of all sizes I frequently come across the phenomena where a baseline of clean for some brewers reveals that they have only ever known a dirty tank or other equipment as their baseline and call it clean. But if we have never seen the equipment or tank truly clean, how do we establish a true baseline? How do we define what clean is? When and how do we know our equipment is truly clean? How do we identify the first indications that our equipment is not clean? What should we consider before problems develop? What are the possible implications if we ignore the problems or simply do not have the expertise or training to identify them? This presentation will answer those questions and more.
Born and raised in Cologne, Germany, Dirk graduated in Cologne with a degree in business administration. After working several years for a BASF subsidiary, he joined the Loeffler family business, where he worked in sales, technical services and research and development. In 1992, Dirk came to the United States to lay the groundwork for the US operations of Loeffler which led to the incorporation of Loeffler Chemical Corporation in 1994. Until 2019, Dirk served as the CEO and Technical Director for Loeffler Chemical Corporation. After the company merged in 2019, Dirk took a sabbatical and focused on teaching and enjoying some time with his family. In 2024, Dirk founded SEKA Chemicals together with his wife Alexis. As the Executive Vice President of Technical Operations and Sales he continues to develop new products and process technologies for breweries and distilleries. Dirk lives in Atlanta, Georgia with his wife Alexis and their twin boys Kai and Sebastian. Dirk has been an active member of the Master Brewers Association since 1992 and currently serves as the President for the MBAA Districts Mid-South and Georgia. Dirk is also an active member of the Brewers Association since 1993 and serves on the Board of the German School of Atlanta as Vice President and Safety Officer.
1pm
The next wave of beer drinkers is here, and spoiler alert—they’re not like the last lot. Gen Z is all about connection, inclusivity, and creating new rituals, which means the old “pint in the pub” experience might need a bit of a shake-up. In this session, I’ll walk you through how to connect with this fresh generation of drinkers. We will cover branding, marketing, taproom vibes, and everything in between. It’s not just about making great beer anymore (though that still helps); it’s about creating experiences that bring people together in a modern and meaningful way. If you’re ready to turn your brewery into a magnet for the next-gen, grab a seat and let’s chat about how you can stand out, stay relevant, and make your mark.
Tim Weaver is the guy who makes brands brilliant. As the owner of The Brand Weaver, he’s spent over 15 years helping brands craft identities that not only look cracking but actually work—bringing in punters, growing sales, and making a splash in the industry. Whether it’s giving a startup its first big break or breathing new life into a well-loved brewery, Tim’s all about making sure your brand stands out, turns heads, and keeps people coming back for more. He’s got a knack for spotting what makes a brand special and turning that into something unforgettable. When he’s not brewing up brand magic, you’ll find him sharing stories, cracking jokes, or enjoying a pint (strictly for research purposes, of course).
1:30pm
Better software, new apps, sensors supervising the facility, AI recipe development and many more. The list of emerging technologies is long, but when does it make sense to invest, and when does it not? Is there a point between the homebrewer, the nanobrewery and the craft brewery where technology is a requirement for success, versus just a “nice to have”? We want to explore this topic, and some of the reasoning for when it makes sense to invest, and when it doesn’t. The old saying of “if it ain’t broke don’t fix it” can apply in many cases, but there is also the risk of loosing out on effieciencies and improvements that your peers are taking advantage of. Let’s get together to discuss, explore and see what frameworks are out there to make smart decisions for your brewery.
Magnus has 15 years of experience as an Engineer, Consultant and Entrepreneur, and has supported a range of companies with implementing technologies to help improve productivity and efficiency across the US, Europe and the Middle East. He leads PLAATO Technologies as CEO, and is today 100% focused on building technologies and solutions that help breweries operate with higher efficiency.
2pm
The THC beverage market is a “wild wild west” of regulatory enforcement. What’s legal? What’s illegal? What’s hemp derived THC? What about Delta-8? What do I have to do to make a beverage? How do I sell it? Can I ship it? There are way more questions than answers for beverage producers right now. But, with uncertainty there is opportunity. The market is growing and the margins are good. Now’s the time to get in. Or is it? This presentation will talk about all things that worry me, as a lawyer, about things that can go wrong. Even badly wrong. We’ll talk through the “points to consider” before (or after) you make the leap into THC beverages.
Since founding Beer Law Center, John’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.
2:30pm
Breweries don’t need more data – they need better insights. Every day, breweries collect data on production, ingredient usage, brewing yields, equipment utilization, and more, but the challenge lies in making sense of it all. This session will demonstrate how data visualization can cut through the noise, helping breweries uncover hidden opportunities, reduce inefficiencies, and improve profitability. We’ll begin by addressing the common pain points breweries face: siloed data, lack of actionable insights, and the frustration of unseen problems compounding. Using real-world examples, we’ll showcase how data visualization turns complex data into clear, actionable insights – empowering brewery leaders to quick identify and address key issues like high production losses, rising costs, and underutilized equipment.
Attendees will see how tracking metrics like cost per barrel, beer loss trends, and brew-to-pack timelines can drive smarter decisions. We’ll also explore how these capabilities align teams, foster accountability, and provide clarity on targets and next steps. Attendees will leave with practices to implement immediately in their breweries, whether it’s aligning their data, visualizing data, refining processes, or identifying areas of cost savings. This session will empower breweries to operate smarter, faster, and more effectively – giving them a competitive edge in today’s tough market.
As the Founder of Central Coast Analytics, Jeremy is revolutionizing how craft breweries interact with data. With 20 years of experience in analytics, he develops cutting-edge solutions that provide breweries and other industry partners with critical performance insights at their fingertips. His work enables clients to quickly see a holistic overview of their business and effortlessly drill in to uncover actionable insights. Jeremy’s passion lies in helping breweries transform data from a headache into a strategic advantage, empowering breweries to make smarter, data-driven decisions.
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 began working as a Process Engineer for 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 currently in over 450 breweries globally, helping to #BrewMoreBeer and #BrewBetterBeer across the world. In December 2022, PKA was selected into the Forbes 30 Under 30, Class of 2023, in the Food and Drink category. In his free time, PKA enjoys traveling, scuba diving, and doing entrepreneurship coaching.
3pm
Is your marketing copy lacking that special spark? Ever wondered how you can drive more engagement overall? Whether you’re releasing a new bold brew or getting folks hyped about exciting events in the taproom, great words are the secret ingredient to holding your audience’s attention and generating the hype.
In this presentation we will explore the do’s and don’ts of marketing copy for craft beer brands. From writing irresistible headlines to hitting the right tone, you’ll discover easily applicable tactics to upgrade your messaging across social media, email campaigns, menus, and more. Learn how to tell your brewery’s unique story, emotionally connect with your audience, and channel simple creative writing tactics that inspire action. We’ll also look at mindset shifts that will give you the freedom to write with clarity, creativity, and confidence. Walk away with fast, actionable tips you can use right away, and new ideas to whip up excitement for every piece of collateral you create.
Natalie Cross is the lead digital strategist at Get Hoptimized, a digital marketing agency focused on delivering measurable results for breweries through innovative online marketing strategies. With years of experience working with both large and small brands, Natalie excels in crafting tailored solutions that enhance online visibility, foster community engagement and valuable customer relationships. Driven by a strong passion for the craft beer industry, she is dedicated to helping breweries succeed and flourish in the digital world by utilizing a spectrum of digital tools, analyzing trends, and applying tactics to maximize their marketing initiatives and achieve long-term growth.
3:30pm
Data is the secret ingredient to growing a successful brewing business. While brewing is a craft rooted in tradition, data offers actionable insights that can reduce costs, manage risks, boost revenue, and enhance efficiency. This webinar bridges the gap between recognizing the value of data and practically using it, even if you’re not a high- tech organization.
We start with how to ask the right questions: What problem am I trying to solve? What story does my data tell? How can I gain clarity into what I should look at?
From there, you’ll learn how to gather and prepare data effectively, from multiple sources like spreadsheets and ERPs to ensure clean, actionable datasets.
We’ll discuss building a data culture within your organization, emphasizing collaboration and ownership to drive the data quality needed for accurate insights.
Through demos, we’ll explore data visualization tools like Power BI and Tableau Public to organize and visualize your data for meaningful insights.
Finally, we’ll dive into targeted analysis and the future of brewing analytics. Whether it’s understanding customer behavior, optimizing product offerings, driving predictive insights or leveraging AI tools like GPTs, data helps align the art and science of brewing. Start small, think big, and let data be your guide to success. From crafting the perfect brew to optimizing your business and growing a data culture that will invigorate your organization, this webinar equips you with the tips and tools to tap into your data’s potential.
Michele Doyle is an innovative leader with over 25 years of experience driving business value through data-driven transformation. As Vice President of Data at Sennos, she advances the company’s data platform and capabilities, delivering actionable insights that empower customers across industries. In her previous roles, Michele has established analytics platforms, managed data operations, set architectural strategy and led cross-functional teams that united product owners, business leaders, and technical experts to drive measurable improvements.
A champion of building successful data cultures, she emphasizes collaboration and accessibility to extend data’s value across entire organizations. With expertise spanning machine learning, AI, and data governance, Michele bridges gaps between Operations, Product, and Technology to deliver innovative solutions. She believes the best data strategies combine creativity, teamwork, and really strong coffee.
4pm
In this session, we’ll dive into the complexities of handling the endless stream of donation requests while simultaneously positioning your brewery to effectively market itself in a crowded, competitive space. Craft breweries often face the challenge of balancing community involvement with smart marketing efforts, and the session will provide strategies for navigating both with confidence and efficiency.
Key topics include:
+ How setting your annual marketing calendar is a critical component of being able to source materials/decorating/merch in cost effective ways
+ How to leverage your taproom and assets that are underutilized to drive profit when it matters most
+ Techniques to determine when the right times are to make a donation, discount your products, and when/where to us Artificial Intelligence to help you
+ The power of strategic partnerships amongst other businesses
+ Overcoming the fear of failure which holds many of our bold ideas back
Tracy is the co-owner of Southern Tail Brewing – she’s spend her life prior to that with over 25 years of experience in technology – specifically analytics. She uses the power of AI to help guide her team, simplify processes, and drive significant programming for the 12,000+ square foot venue. Tracy has had the honor of leading some of the world’s largest organizations to get a leg up on the competition and now at the forefront of making really big changes in the Little Rock, Arkansas market. She’s the vice president of The Pink Boots Society for Arkansas.
5pm
While beer is the foundation of our industry, a great pint alone isn’t always enough to capture and keep attention. A thriving taproom requires exceptional hospitality and compelling reasons for guests to return. Some taprooms double as coffee shops, others build strong event programs, and many find creative ways to become true third spaces—community hubs where people gather, connect, and feel at home. In this conversation, taproom managers, owners, and industry experts from across the country will share how they’re going beyond beer to create profitable, engaging destinations.
Tuesday, March 25
presented by InTouch Labels
Time (ET)
Tuesday, March 25
presented by InTouch Labels
11am
As if brewery owners needed another thing to worry about, Tariffs could be another thing added to the list for 2025. Rather than shrug shoulders or worse yet, have it keep you up at night – we wanted to share some tips on ways that you can address Tariffs for your brewery.
We’ll go over the biggest thing to avoid, and that is spending to much time trying to negotiate or avoid their impact. The fact is, that there is little a small business can do to avoid impacts completely, either short or long term, from tariffs. But once you stop wasting energy on trying to figure out ways to avoid them completely, you can work on ways to lessen the impact to your business if they do show up in your operating costs.
We’ll go over 3 areas to lessen the impact:
1. If you have the space/storage – you can acquire extra inventory. Make sure to work with your suppliers if you chose this option.
2.Identify any line items that you know are being imported today ( i.e. perhaps your Malt provider) and reach out to US based providers. With some discussions, you may want to switch now and then avoid any worry later in the year.
3. Spot check pricing compared to 2024. When you see an increase ( i.e. 10% or higher) reach out and ask about the reason. Be ready to switch providers to alternatives that are not seeing an impact from tariffs in the same category. Also talk to your supply partners about how they are handling tariff prep in 2025.
This isn’t about avoiding risk all together, but figuring out a plan on how to deal with it as it comes so you are not caught off guard. Cheers.
My name is Dan Klasen and I’m the Founder and President of the Beverage Federation. The Federation is a Group Purchasing Organization (GPO) that provides procurement services to its craft members, focused heavily on cost savings measures. Starting the Federation has combined my passion for meeting new small business owners, negotiation, and cost-saving programs. I have worked with every size organization in my career, from small family-run companies to fortune 500 businesses. While I learned a lot from working with larger organizations, I truly enjoy working with fellow entrepreneurs on running and improving their business. The Federation now works with over 300 breweries to help educate and implement smart buying programs designed to help them run leaner and be around longer.
12pm
Brewery owners wear many hats. Let’s face it… At some point in your journey, you have worn ALL the hats of your business. While this is overwhelming at times, being able to create a quality label for your array of brews can be a daunting task. Using all of the proper file configurations ensure the quality of the result is worthy of the effort you put into brewing it. This presentation provides a fool-proof checklist to confidently send your label files to the printer on the first attempt without the costly and time-consuming back & forth.
Jason Foss is the Digital Marketing Specialist at InTouch Labels & Packaging. He has a diverse background in food, beverage, and cannabis product marketing. As part of the Avery Products family, InTouch Labels is a premium choice for high-quality custom label printing. InTouch specializes in short-run label printing and offers a swift 3-day turnaround, volume pricing, and no rush fees or minimum orders.
12:30pm
Failing to prepare is preparing to fail.
You’ve spent years researching, developing, sourcing, and finally crafting your spirit, however, without proper attention paid to the most basic aspects of the governance of your entity, regardless of how good the liquid is, all the blood, sweat, and tears can be for naught.
This presentation will (1) walk through basic considerations when forming your entity or taking in early investment dollars to avoid issues with co-founders, or early investors, (2) provide insight into common pitfalls that can and will cause additional expense and delay when dealing with potential investors or acquirers (or in the worst scenarios cause companies to lose investment or exit possibilities), and (3) discuss what types of diligence investors and acquirers will focus on during the course of a transaction and how companies can not only be prepared for those requests, but differentiate themselves from other potential target companies in their preparedness for diligence.
Drew was raised in a family-owned fine dining restaurant and catering company, which was an outgrowth of his grandparents’ local burger joint and watering hole. He counsels companies of all sizes from formation through early-stage fundraising, day-to-day corporate formalities and contracting, and transformative M&A and beyond. He also focuses on distribution agreements, complex alcohol beverage regulatory issues, and commercial contracting. Drew joined BBG from Reyes Beverage Group, where he served as Senior Counsel. Before entering the alcohol beverage industry, Drew was in the M&A and Emerging Companies group at Latham & Watkins in Chicago. Originally from New Jersey, Drew is a double Wolverine, having earned both his undergraduate and law degrees from the University of Michigan. He spends his time cooking, baking, and barbecuing, fishing (not catching), exploring the local food and beverage scene in his new home town of Grand Rapids, and being outside with his family.
1pm
In today’s ever-changing craft beer landscape, many breweries are facing increased pressures to stay profitable. One area that has become a lifeline for many breweries is the taproom. But how can you optimize your taproom’s financial performance, maximize revenue, and keep costs in check? In this session, you’ll get an accountant’s perspective on how to create a sustainable and profitable taproom model.
You’ll learn practical, actionable strategies for increasing taproom revenue, managing costs, and ensuring that your taproom operations are financially sound, all while focusing on creating a great customer experience.
Sean is a manager with Draffin Tucker, a full-service CPA firm with offices in Atlanta and Albany, Georgia, providing outsourced finance and accounting services to a number of industries. His 27 years of experience includes working for a regional CPA firm providing consulting and auditing services and financial leadership roles for companies in numerous industries varying in size from $1 million to $650 million. Prior to returning to Draffin Tucker, he most recently served as the CFO for a craft brewery in South Georgia where he found a passion for craft beer and helping others. Now he works with craft beverage clients to assist them with their finance and accounting needs. He graduated from Georgia Southern University in 1997 where he earned a BBA with a major in accounting and minor in finance. He is also a certified Lean Six Sigma black belt.
1:30pm
The appearance of off-flavors and the decline of fresh flavor/aroma characteristics are often linked to oxygen and transition metal ions (e.g. iron, copper) present in packaged beers. In many oxidative reactions, radicals are formed as intermediates, reacting with beer components and greatly catalyzing beer deterioration. Iron and copper play a key role in the oxidative degradation of wort and beer, as they drive the formation of these radicals. In addition to reducing oxygen ingress throughout the brewing process, the chelation and removal of these transition metals has a major impact on the shelf life of your beer! We will discuss the chemistry behind this removal process and what brewing methods and products can be used to achieve better beer freshness for longer.
Alan is a Technical Sales Manager with Murphy & Son, and also a member of both the Colorado Brewer’s Guild’s Technical and Education committee and the Brewers Association’s Quality Subcommittee. He has most recently worked in the craft beer industry as the Head Brewer at Holidaily Brewing Company (a dedicated gluten-free brewery). He has also been a brewing science educator for eCornell, a brewing consultant, a technical editor for a book on gluten-free brewing, and a Quality Trainer for the Brewers Association, where he taught QA/QC and laboratory techniques to craft brewers in person before later building an online QA/QC education program.
Erict Drost is a Technical Sales Manager at Murphy & Son. Eric brings over a decade of hands-on industry experience, where he’s been pivotal in building strong, mutually beneficial customer relationships and driving business growth. His impressive track record includes roles as Director of Sales for WHC Lab, Regional Sales Manager for Southern California Brewers Supply Group, and Vice President of Sales at Hangar 24 Craft Brewery.
2pm
Being a successful, and profitable, craft brewery is more than just offering good beer and a fun experience. As we all know, having the right people and business plan matter a bunch. But have you spent enough time considering how critically important maximizing efficiencies is in the key processes that are involved in making your beer?
Today we’re going to have a dialogue around a few ways that craft breweries of all sizes can make improve their bottom line with process equipment that drives efficiency and productivity without sacrificing quality. We will focus on three technology areas, discuss how they work, and share how some of the most advanced versions of this equipment can deliver high value when implemented. These technologies are:
• Next-level tank cleaning that can dramatically reduce usage of water and chemicals as well as the time required to clean a tank
• Utilizing flash pasteurization to improve quality, shelf stability, and sometimes your brand
• Finally, how modern centrifuge technology can deliver not only more yield and quality but also higher levels of product consistency and improve reliability of production scheduling
In this discussion we will have Alfa Laval industry and Product experts sharing their experience and knowledge with the attendees as well as taking questions to help the audience improve their efficiency and profits.
Sheldon Young and Vince Polino work with Alfa Laval’s Food and Water Division in the US. Vince has 10 years with the organization solving brewery challenges and Sheldon has spent over 15 years working in a number of areas of the organization with his current role supporting customers on their sustainability journeys. Alfa Laval is one of the world’s largest suppliers of heat transfer, separations, and fluid handling equipment. They support breweries of all size around the globe in making the highest quality beer in the most efficient way possible.
2:30pm
The 2025 tax year is shaping up to be a detrimental one for craft brewers. Between the current research and development capitalization requirements, the phaseout of accelerated depreciation on equipment purchases, and other brewery tax credits that are generally overlooked, the opportunity for breweries to plan, save, and grow is now. We will cover a brief legislative update, including the current situation on the house bill that has stalled in congress, as well as low-hanging tax credits that are ripe for the taking.
T.j. O’Neill is a senior manager in Wipfli’s tax practice, specializing food & beverage manufacturing, retail, and distribution. Tim leads Wipfli’s Craft Brewery Services team and has over 11 years of experience assisting craft breweries ranging from large, multistate breweries to breweries in planning with their tax and business compliance & planning needs. Brewery owners appreciate his tailored business solutions, commitment to excellence, and ability to build strong relationships with their team. Tim lives in St. Louis with his wife and three young children and loves any English-style brown ale just as much as he loves a beautifully formatted spreadsheet.
3pm
Our market is shrinking and a lot of both smaller and larger breweries are going under (much to everyone’s chagrin). While the craft beer market MAY be shrinking, it will never go away and, like a lot of other niche products, will always ebb and flow. We’ve done a lot to, are actively doing, and have solid plans to be growing our on premises business as well as distribution with little to no resources by focusing on what our industry does right, minimizing what our industry as a whole does not the best job at, and side-stepping the “rtd’s” that are eating craft beer’s lunch! We don’t want the small, neighborhood brewery to go away in a downward market, and we want to share our success and best practices!
Brian, with his business partner and childhood best friend Mike Rushford, opened Rushford & Sons Brewhouse in December 2020; right during the height of covid. Brian and Mike put together the business with scotch tape and bubblegum and got it off the ground during a difficult time. Despite the shrinking market, Rushford & Sons is growing it’s distribution network in Central Massachusetts as well as opening a second taproom location while hosting “beer fest” events to grow the local craft beer scene as a whole.
3:30pm
There are a lot of factors to consider when distributing your product. In this talk Matt Hon talks about the pros and cons of different distribution options and offers tips on several important topics from customer relationship management, to getting paid on time, keg tracking to route planning, and working through the challenges that come with distributing across state borders. Whether you have been distributing for years or are just getting started, this talk will provide valuable insight on how to get your product out there and increase revenue for your business.
Matt Hon is Co-Founder and COO of Brew Ninja.
4pm
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!
I accidentally graduated from UCSD while studying lacrosse and frequenting O’Brien’s Pub. After a brief attempt to justify the cost of my engineering degree by designing pool cleaners (true story) I quit and started programming instead, first websites and then mobile applications. Since then, I have started a few small businesses with friends to bring best-in-class mobile tech to small businesses in other industries. After growing up in San Diego during the craft boom, I jumped at the chance to start TapWyse and serve this incredible industry. I now live in Carlsbad with my wife Laurel and two boys; Roscoe 9 and Mason 7. When not working you will find me shuttling them between basketball, golf, music, and skateboarding. Cheers!
5pm