We’re excited to be hosting Wyoming’s inaugural technical summit for the brewing industry in Sheridan this October and we hope you’ll join us!  Seminar topics include taproom event management, financial planning for small brewers, brewery operations, yeast management, new hop trends, distribution strategies and more!


Max Shafer – Brewmaster, Roadhouse Brewing Co. | Jackson Hole, WY

Seminars: Advanced Brewing Topics & how to implement them on a small scale (incl. panel discussion) and Achieving Smooth Bitterness w/Mill 95 Hops—– 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 proves his passion for craft beer with an International Diploma in Brewing Science and Technology from Siebel 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 holds a Board Member position on the Hop Research Council. 

William Morrow, Chief Operating Officer of Melvin Brewing

Seminars: Strategic Distribution Pricing and Panel discussion on maximizing distribution possibilities—— In the past, Will has also served as Chief Financial Officer and founding General Partner of the LLC. Mr. Morrow helped establish Melvin brewing in 2014 by collaborating with the Wyoming Business Council and raising private capital from both debt and equity investors. During his time at Melvin he has also developed plans and raised capital for multiple brewpubs and operating entities to improve the efficiency of Melvin operations. Prior to joining Melvin Brewing, Mr. Morrow worked as a consultant to and investor in small and medium sized enterprises, working in a variety of industries, as well as an entrepreneur in Wyoming. Mr. Morrow began his career through financial experiences on Wall Street, Shanghai, and Central Asia.

Chris Farmand, Founder & CEO of Small Batch Standard

Seminar: The Dream—— 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.

Dr. John Paul Maye, Technical Director at S.S. Steiner, Inc.

Seminar: Advanced Hop Products——-With over 25 years of experience in the hop industry, Dr. Maye received his Ph.D. degree in Organic Chemistry at Purdue University in 1994, and started work as a hop chemist in 1993.  Much of his earlier work involved developing new products and applications from hops for the brewing and non-brewing industries. He was instrumental in developing HPLC calibration standards to accurately measuring various hop compounds in hop products and beer and is Secretary of the International Hop Standards Committee.  Over the last few years his research has focused on dry hopping and its effects on bitterness, the IBU test, pH and beer foam as well as hazy IPA’s. He will be talking about Advanced hop products, how they are made, used in the brewery and what properties they can give to your beer.

Corey Marshall, Strategy & Development Officer, Mill 95

Seminar: Achieving Smooth Bitterness: Why Varietal Choice, Hop Composition & Application Matter—– Corey joined the Mill 95 team in July of 2019 and has over 20 years of experience in the beer industry. He has served as the CEO and founder of Tivoli Brewing Company and Tivoli Distributing Company, where he founded the revival of the oldest brewery in Colorado. Corey was also the Principal at Marshall Consulting Company, where he provided executive consulting in strategy, new product development, operations, and manufacturing management. He has also held leadership, strategy, and sales and marketing roles at Molson Coors Brewing Company and Ford Motor Company.

Patrice M. Palmer, Beverage Business Institute & Colorado State University

Seminar: What’s the Deal with Inclusivity?—–Patrice M. Palmer (they/them/their pronouns) calls both the Sea Islands of South Carolina and Detroit, MI home. Patrice is an award-winning diversity, equity and inclusion educator and is an adjunct faculty member in the Department of Management teaching courses in the Beverage Business Institute as well as guest lecturing within the College of Business at Colorado State University.  Patrice also holds a joint appointment as the Director of Social and Cultural Inclusion in the College of Business and the DEI Specialist for New Belgium Brewing Company. In 2020 Hop Culture Magazine recognized Patrice as one of Most Important Voices in Craft Beer, they’ve also been featured in Forbes magazine, Imbibe magazine, Good Beer Hunting and 5280 magazine for their contribution to diversity, equity and inclusion within the industry. As a doctoral student in the School of Education at Baylor University, Patrice’s research centers inclusionary work cultures and systems level leadership praxis. Through teaching and curriculum design Patrice is a sought after DEI expert that has been featured on numerous podcasts, panels and lecture series promoting the inclusion of all within the workplace!

Bob Baile, Owner of Twisted Pine Brewing

Seminar: How the Tap Room Experience Fuels your Brand—–Bob has been an owner of Twisted Pine Brewing since 1996 when he bought the company from renowned Colorado brewer Gordon Knight.  Bob studied biochemistry at the University of Colorado and, before being bitten by the brewing bug, served as a research chemist for an international pharmaceutical company.  While currently enjoying his semi retirement, Bob still spends time almost every day at the brewery ensuring the quality of both product and customer experience. 

Ruth Martin, Quality Director at Black Tooth Brewing Co.

Seminar: Safety in the Brewery – Where Do I Start?—–Ruth has been working at Black Tooth Brewing Company in the role of quality director since September 2015.  She began her career in the brewing industry in 1996 with Sierra Nevada Brewing Company in Chico CA, working in both the Quality and Research and Development departments over the span of 19 years.  Ruth has an M.S. degree in Dietetics and Food Sciences, a B.S. in Nutrition and Food Administration with a minor in Chemistry.  Ruth is a member of both the Master Brewers Association of the Americas and the American Society of Brewing Chemists.

Eymard Freire, Recruitment and Product Manager at Siebel Institute of Technology and Leading Sensory Analysis

Seminar: The Impact of Off-Flavors/Flavor Compounds Across Different Beer Styles—–Eymard has been working his role with Siebel for 4 years.  World Brewing Academy graduate from Siebel Institute and certified Diploma Bier Sommelier from Doemens, studied Brewing Microbiology and Microscopy at the University of Wisconsin, Craft Beer Production at AHK Brasilien, Porte Alegre and Universidade de Fortaleza, Brazil.  With 11 years of experience in the craft brewing sector, packaging facilities, brewpubs, startups and build-out of breweries in the Chicagoland area, Southern Indiana and Dublin Ireland.

Thank you to our incredible sponsors who make this event possible!

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