The Wyoming Craft Brewers Guild and Idaho Brewers United are teaming up to present an online virtual brewers summit October 21st – 23rd, 2020! Join us for 3 days of dynamic presentations from some of the most influential professionals in the industry! Tickets are $20 for members ($30 for non-members)
10:00am – 11:00am: Brewery Safety and BA Resources | Matt Stinchfield, BA Safety Ambassador
11:15am – 12:15pm: Beer Distribution Strategies in a Post-Pandemic World | Kary Shumway, Craft Brewery Financial Training
This presentation will cover the financial and operational considerations of getting your beer to market in a post-pandemic world. We’ll review how to build a successful relationship with a beer wholesaler to grow sales and expand distribution. We’ll share tools to determine if self-distribution makes financial sense for your brewery. And we’ll review beer pricing and margin considerations to help you make the best distribution decisions for your business.
12:30pm – 1:30pm: Let’s Talk Triumph | Mill95 Hops
From farm to pint with Brock Obendorf, Owner, Obendorf Hops; Corey Marshall, Strategy & Development Officer, Mill 95; Patrick Fowler, Raw Materials Manager and Kyle Matthias, Assistant Brewmaster, Pilot Plant, Deschutes Brewery.
2:00pm – 3:30pm: Draft System Managment | Jon Graber, Micro Matic
4:00pm – 5:00pm: Virtual Happy Hour sponsored by Mill 95
In lieu of ending the day by throwing a few back at our local watering hole, grab a few of your favorite WY brews and join the gang at Mill95 and your colleagues from both states for an excellent virtual social hour!
10:00am – 11:00am: Yeast Management Strategies | Max Shafer, Roadhouse Brewery
Learn about proper yeast management for both a production and brew pub setting. Points of discussion will include propagation, storage of yeast, production schedules built around brewing and lab practices that are focused on proper yeast management.
11:15 am – 12:15pm: Sensory Analysis: Origin and Thresholds of Flavor and Off-Flavor Compounds During Beer Production | Eymard Freire, Siebel Institute
*Introduction by Dan Burick & Michael Forncrook of Briess Malting Co. (GOLD Sponsor)
During this presentation participants will learn about the fundamentals of Sensory Analysis and creation of flavor and off-flavor compounds during beer production, topics such flavor compounds sources and origins (raw-ingredients, brewhouse, fermentation, contamination, etc.), concentrations and human detection threshold will be discussed, led by Eymard Freire (Product Manager and Sensory Analyst at Siebel Institute of Technology)
12:30pm – 1:30pm: Navigating Uncertainty With Numbers | Chris Farmand, Small Batch Standard
How To Manage Cash, Maximize To-Go, and Make Intelligent Decisions in an Uncertain Craft Market
2:00pm – 3:00pm: TTB Roundup| Robert C. Runco, Esq., Runco & Proffitt, P.C.
This seminar will provide an overview of the changes and concessions made at the federal level this year, mostly in response to COVID-19. We will also cover a brief update on federal trade practice enforcement and spend time on a Q&A session answering your TTB related questions.
4:00pm – 5:00pm: Virtual Happy Hour
10:00am – 11:00am: State of the Industry and Mountain West Region | Bart Watson, Chief Economist, Brewers Association
11:15am – 12:15pm: Outside the box marketing solutions | Jennie Myers & Brad Weigle, Against Creative
Against is a creative company for rebel brands. Our capabilities focus on creating things for our clients that go against the status quo. Our work represents the many unique creative challenges our clients, who range in industry and size, hire us to help them solve. The center of the universe for us is Boise but our work takes us around the world.
12:30pm – 1:30pm: Hop Report 2020 | Michelle & Diane Gooding, Gooding Hop Farms
4:00pm – 5:00pm: Virtual Wrap-Party
Matt Stinchfield, Safety Ambassador — Brewers Assocation
Matt Stinchfield has been actively creating safer workplaces for over three decades. He has focused on brewery safety for the last 20 years as a safety and loss control consultant to mid-sized and regional craft breweries and distilleries. Matt is a member of the Brewers Association safety subcommittee and sits on the Master Brewers Association of America’s food safety committee. Matt founded his own brewery, Ploughshare Brewing Company, in Lincoln, Nebraska in 2014.
Kary Shumway, Craft Brewery Financial Training
Kary Shumway is the founder of Craft Brewery Financial Training.com, an online resource 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. He currently serves as CFO for Wormtown Brewery in Worcester, Massachusetts. Craft Brewery Financial Training publishes a weekly beer industry finance newsletter, offers online training courses on topics such as cash flow planning, financial forecasting, and brewery metrics. For more information visit www.CraftBreweryFinancialTraining.com.
Jon Graber, Micro Matic
Jon Graber has been active in the Craft Brewing community for over 29 years; first as brewer in Oregon and for the past 17 years as supplier rep. As Micro Matic’s North America Sales Manager – Packaging Division since 2015, he has become expert at all aspects of the D System, aka “American Sankey” keg valve.
Robert “Chas” Runco, Esq., Runco & Proffit, P.C.
Robert “Chas” Runco is the founding partner of Runco & Proffitt, P.C. Mr. Runco provides licensing, regulatory, and commercial transaction advice to clients of all sizes, from bars, restaurants, and liquor stores to brewers, wineries, and distillers. Chas focuses, particularly, on the manufacturing tier of the alcohol industry, and he works tirelessly to resolve all of the accompanying licensing and contractual issues. Mr. Runco also represents trade organizations in their regulatory and legislative capacities. By working with state regulators and legislators on behalf of trade associations Chas advances the interests of the liquor industry at the rule-making and legislative levels.
Dan Burick, Division Manager/Brew Mountain, Briess Malting Co.
Dan comes to Briess with 26 years of professional craft brewing knowledge in both pub and production brewing. Dan started brewing beer at Squatters Pub Brewery six weeks after it opened in 1989. He brewed for about a year before attending brewing school at the Siebel Institute of Technology. In 1997, in partnership with the Doemens Brewing Academy in Munich, Germany and Siebel Institute of Technology, Dan completed a course in Bavarian Brewing Technology. Soon after, he became Director of Brewing for the Utah Brewers Cooperative, which operates two brewpubs and one packaging facility for the Squatters and Wasatch brands.
Michael Forncrook, Division Manager-Brew West, Briess Malting Co.
Prior to joining Briess, Michael spent 5 and a half years internationally helping PBCraft Brewing Ingredients build their sales team and e-commerce marketplace in East Asia. Prior to helping PBCraft, Michael worked for 15 years in Software development in Silicon Valley where he combined his passion for Homebrewing and Technology.
Chris Farmand, Founder and CEO of Small Batch Standard
SBS is the leading financial, tax, and growth consulting option for the Head of The Class breweries. Chris and the SBS team have spent the better part of the past decade working with 100+ craft breweries across the U.S., all with one singular aim: helping craft breweries grow profits. For a short introduction to the firm, visit sbstandard.com.
Max Shafer, Head Brewer, Roadhouse Brewing Co. Jackson Hole, WY
Max Shafer has been producing creatively artful and scientifically sound beers for Roadhouse since the production facility opened its doors in 2017, moving the company forward from its brewpub origins into a full scale line of packaged products. Max proved his passion for craft beer with an International Diploma in Brewing Science and Technology from the Siebel Institute and over ten years of experience in the professional brewing environment. He currently oversees Roadhouse’s experimental brewpub located on Jackson Hole’s famed Town Square and a 10,000 BBL production facility with both clean and sour brews. Max also sits on numerous Industry Technical Committees, he is a member of the Hop Research Council, and an associate member of the American Malting Barley Association.
Bart Watson, Chief Economist for the Brewers Association
A stats geek, beer lover, and Certified Cicerone®, Bart holds a PhD from the University of California, Berkeley, where in addition to his dissertation, he completed a comprehensive survey of Bay Area brewpubs one pint at a time. You can follow him on Twitter @BrewersStats.
Jennie Myers, AGAINST Creative
Humans are the sum of their life experiences and Jennie has been collecting adventures like kids collect special rocks. She’s branded cattle on a remote ranch in Wyoming, studied visual communication in Switzerland, trekked to the top of China, lobbied for human rights in Washington, competed in national fitness competitions, jumped out of perfectly good airplanes, and earned her way to the top of mountains and org charts. She is always game for a new adventure and loves testing the elasticity of her comfort zone. She sees an educational opportunity in every failure and always opts to see the opportunity side of a problem. She is a creative constructionista, hardcore optimist, problem ponderer, bushy-tailed-wild-eyed-workaholic, nosher of new, left brain/right brain mixologist, endlessly-curious attempting curiously-endless, “what-if” wielder. By day, Jennie spins creative strategies for Against, a creative agency in ‘exotic’ Boise, Idaho. As Co-Founder she balances the business and creative output of the company, spending her days translating business strategy into human insight and human insight into creative storytelling. When she’s not at the agency you can find her harassing students at Boise State. As the Co-Creator of the Certificate of Innovation and Design, she builds learning ladders for students to reach their full creative potential and find creative confidence. Jennie has 15+ years advertising and marketing experience, a BFA and MBA.
Brad Weigle, AGAINST Creative
Brad has spent his 10-year career in marketing and technology working with some of the largest brands in the Northwest. In 2019, he co-founded Against, a creative company for rebel brands where he helps companies better define their purpose and go against the grain. Brad spends most of his time building marketing and creative strategies that help companies disrupt and innovate within their space. Along with his strategic work, he acts as a “creative coach” where he helps leadership teams build more creative cultures. Outside of Against, you’ll find Brad on campus at Boise State as the director of the Certificate of Innovation and Design program where he teaches students modern creative and technical skills. Along with the certificate program, he serves as an adjunct professor at the College of Business and Economics for the National Student Advertising Competition where students get to pitch to a national brand and compete against other schools from around the country. In his spare time, you’ll find Brad improving his golf game, learning to kickflip, or trying to keep up with his wife at the airport.