Thursday, September 12
Opening Session: Beer Pioneers: A Discussion of Foundations, Evolution and Change in the Craft Beer Industry
In commemoration of the California Craft Brewers Association’s 30th anniversary, the founders of both the organization and the craft beer revolution in the Golden State come together to tell their stories. Learning from the past, leaning on community and ever looking to evolve, these brewery owners and industry leaders share more than 30 years of insight with the next generation of craft brewers.
Join the Brewers Association for a critical session addressing competition, market share, sales and volume growth, data and trends in California and nationwide. Learn from the BA's Chief Economist what to keep an eye on and where the industry is headed in 2019 and beyond.
Are you looking for new ways to market your beer? Hear it direct from the source. This session will discuss how to stay compliant while interacting with wholesalers, retailers, and more. This session will also provide insight on the most current and trending ABC regulatory and licensing questions.
How do you approach storytelling? If you are after staying power, a deep connection with your customers and differentiation that matters then join Julia for this relevant talk. Drawing on Brewers Association resources and effective storytelling practices those who attend will walk about with new ideas to put into place right away. This seminar will cover core values associated with beer and brands and the need to share an effective story.
The explosion of canning has created a new canvas for many breweries to extend and build their brand. Many are starting to package beer for the first time, transitioning to other package formats, or finding it a good time to rebrand. In the months leading up to Summit, two professional beer branding and design experts have been working with two breweries to develop a label brand strategy. Follow along in these real life case studies showing the process from start to finish. See how these labels come to life, the process of working with designers, and the final brand solutions.
Answers the questions of “What is Biotransformation?” and “Why should I be paying attention to it?”. A summary of studies, and a deep-dive into public trials, and trials Lallemand has specifically ran.
In this panel seminar, members of the craft malt community will explain flavor differences between various malt styles and how different malting processes relate to those flavor components. Craft Maltsters will walk through their own unique and varying processes for creating Pilsner, Pale, Vienna, Munich and kilned caramel style malts and the key differences between these malt styles on a scientific level. Attendees will increase their knowledge of how popular malt styles are created, learn how farm and malthouse processes create unique characteristics within the same malt style, and become informed about budding conversations and research related to malt flavor.
A focus on quality beer is an essential part of operating a successful brewery. In this session, Master Cicerone® Pat Fahey will guide you through a tasting of several common, production-related off flavors while covering formation, control, and prevention of these flavors. Walk away with more knowledge and experience in tasting and testing the beer you brew. Off flavors covered in this presentation will be different from past CCBA Cicerone tasting seminars.
Taste your way through the history of European styles and their morph into US styles. Walk through the history of the classic saison, take a look at the changes in kolsch through the California beer market, consider the resurgence of pilsner and the continued creativity of the fruited sour beer. Use your taste buds to answer the age-old question: what will we be drinking next?
This seminar will pull the curtain back on music licensing and help you understand the legalities of using music in your bar, restaurant or brewery. We will provide an in-depth look at the Copyright Law and when a taproom needs a public performance license. In addition, the session will focus on how licensing fees are determined & where the money goes and will feature a performance by a hit songwriter. Don't miss this opportunity to gain a greater understanding of music licensing and how it impacts your hospitality business.
The hospitality industry loves an opportunity to create a great guest experience – and so does the craft brewing industry. Craft beer owes part of its success to the fact that it was approachable to the common consumer. It didn’t require learning a whole new language. It didn’t look down on consumers that just liked the beer because they liked the beer. It welcomed newcomers into the family and shared backstories about the brews that humanized the product and the entire experience. Keeping the beer, and all the language surrounding it, friendly, approachable, open and honest in its desire to be INCLUSIVE is a cornerstone of the success of the craft beer movement. Even as we gather massive amounts of data from the successes and challenges of breweries across the state, it is important to remember how we got to this point…sharing, welcoming, tasting and talking story…let’s keep craft beer on a first name basis!
Sit down for a talk with Jamie Floyd of Ninkasi Brewing as he reflects on the history of his brewery, the evolution of the industry and the plans for the growth of craft beer partnerships and collaborations in the years ahead.
Sierra Nevada Brewing Co., founded in 1980, has remained a family owned and operated company for nearly 40 years. In 2018, founder Ken Grossman made the decision to step back from the day-to-day operations leading to the question of what comes next. Join Sierra Grossman, second generation family owner and Vice President, with Jeff White, CEO, as they discuss Sierra Nevada’s journey of a non-family member taking the lead.
Catch up with Vinnie and Natalie Cilurzo, owners of Russian River Brewing Company, as they discuss their inspiration behind building their dream brewery, remodeling their dream home, and maintaining a thriving business - all while continuing to stay happily married!
Amazon, the National Beer Wholesalers and other successful businesses and associations have at least one thing in common, they are engaged in legislation and politics at the state and local level. Learn from the Brewers Association Government Affairs team about ways that you and your business can be active participants in the political process and what key policies or issues to watch on a federal level that could impact your brewing business or the larger alcohol beverage industry.
What is the difference between a brewery owner, a brewery manager and an industry leader? Attend this panel discussion to learn how leaderships figures from across the beer industry continue to adapt and evolve, the core values they impart to their team on a daily basis to inspire the next generation of brewers and how they prioritize these values in a time of industry change.
Whether you've brewed a few batches or are a seasoned homebrewer, the quest for growth and learning is never ending. Join us as we discuss more advanced topics including equipment upgrades, mashing techniques, mastering ingredients, recipe formulation and more.
This seminar will offer guidance on how to brew the highest quality beers in a manner that strengthens the value of your businesses, increases the resiliency of the natural environment and agricultural systems that provide brewing ingredients, and enhances the lives of our workforce and communities.
Friday, September 13
CCBA Members Meeting: 9am-9:50am
Draught System Operations: A Primer on the Design, Installation, Operation and Maintenance of Your Taproom Draught System
Join Master Cicerone® and Brewers Association Draught Quality Ambassador Neil Witte for a thorough and engaging workshop on draught beer. Neil will cover the elements of carbonation, dispense gas and draught beer equipment to guide you through the process of designing and installing the correct system for your taproom. From there he will guide you through standard operations, including pouring high-carbonated beers and troubleshooting. Finally, he’ll cover everything necessary to maintain the system so it can deliver the highest quality beer every time.
Does your brewery staff and leadership reflect the diversity of your community? If not, you're not alone. You're also leaving a world of opportunity for organizational success unexplored. In this interactive talk, Dr. J. will share some of the latest research on the advantages that organizations that lead in workplace diversity experience. Though there are no one-size-fits-all tactics that are appropriate for all breweries, this talk will cover a range of practical recruitment and retention strategies that will help attendees working to diversify their workplace.
At Summit ‘18, Modern Times tackled how to plan your finances in the early days of a brewery's life. This included start-up capital, addressing cost of goods, how to price your product and some early lessons learned with traditional bank lenders. During this year’s seminar, we'll turn our attention to Modern Times' experience after the first three years of start-up and growth, and the variety of opportunities out there for cash flowing a brewery that is facing a crossroads on how to finance and manage growth from a microbrewery to a regional brewery.
Are you so small that you cannot justify hiring a dedicated Marketing Manager? Do you ever worry about how to promote your next beer release while on the brew deck watching for a boil over? This seminar is for small breweries with high ambitions for their business within this competitive market.
The real work starts after you partner with a distributor. In an industry where distributors don’t take as many chances on unproven brands, the desires of the customer changes daily and out-of-market retail is more competitive than ever, suppliers have a chance to discuss how to set and maintain distribution goals. Learn from three distributors how your brewery can work to grow “attention share,” stay fun, remain competitive and build the right internal infrastructure to be successful in today’s marketplace.
Despite being an old style of beer, sour and wild beer have been changing rapidly among American breweries who are innovating this style. Join us for a panel discussion with some of the best producers in California to discover current best practices and the future of what can be accomplished with these beers.
Yeast strains of Norwegian farmhouse origin (known as "kveik" in a Norwegian dialect) have been getting increased attention in the brewing world due to their unusual characteristics. Fermentation temperatures up to 100°F result in extremely fast turnaround and help save energy by lowering cooling demand during fermentation. Alcohol tolerances exceeding 15% allow brewers to produce styles such as imperial stouts and barleywines with ease. The ester profiles of kveik also complement modern fruity hops in the production of American-style IPAs. This seminar will address the origins of Norwegian kveik and their application in modern brewing styles.
Have you ever experienced a true blind tasting? In this interactive, entertaining, and very educational seminar, Dr. Hoby Wedler will walk you through some history of beer, beer aromas from hand-crafted aroma samples and a variety of beer tastings while you are under blindfold! We will begin with a discussion of how beer is a true art form, some fun beer history, and lively discussion about beer. We will then move into a discussion of some of the aromas we typically find in beer and enhance our aromatic vocabularies by smelling a few samples which will be passed around. Finally, we will lead a detailed aroma and flavor analysis of a variety of beer styles all under blindfold! Come check out what truly blind tasting is all about.
Pairing craft beers with everything from the rarest delicacies to your favorite junk foods is an adventure worth exploring. Join “Dr. Bill” as he takes you to a place you never thought you would go, pairing great hand- crafted beers with items you can find at your local convenience store.
Opening or expanding your taproom? Trying to attract and retain guest? What trends in food and alcohol service, consumer behavior, and employee training have made other breweries, bars and restaurants successful? How can you create those experiences at your facility? As a designer, developer and operator of two of Northern California’s most successful bars and taprooms, Marvin Maldonado will dig into the principles of storytelling, architectural design, service style and guest interaction that will increase the hospitality experience for your guests.
While operating a taproom allows for direct interaction with your customers, taproom staff can face unique challenges when customers have too much to drink, become flirtatious or aggressive, fail to play nicely with others, or just seem outright suspicious. This solutions-focused session will highlight policies and practices you should implement to ensure your taproom staff is well-equipped to deal with challenges that can arise when serving the drinking public without running afoul of the law.
Take a seat with Garrett Oliver as he talks about the American transition between real food and drink (19th century) to food and drink simulacra (20th century) and back to “reality” in the 21st century. Craft beer, far from being unique, is part of the same social movements that drove us from handmade sourdough bread to Wonder Bread and back again. This is the arc of the American food culture and it was shaped by societal and technological forces. This talk will give you an understanding of those forces and open a window on the past and the future of brewing.
Join Firestone Walker’s co-founder, David Walker, for a candid discussion on the last 30 year of the CCBA and the next 30 years of change, innovation and growth for his brewery and the greater beer industry.
Sit down with Kim Jordan to talk through what she has learned about craftsmanship, community, and change while growing a progressive business from the basement to beyond.
Most fermentation problems are difficult to resolve retroactively. Understanding how to mitigate these issues will save headaches and making beer that’s not up to your standards. We’ll cover how monitoring lag phase, peak cell counts, gravity drops and more can show signs of fermentation issues ranging from yeast health to off-flavor production.
The world of cookie-cutter menus featuring big, national brands is changing. In a new era of on-premise sales, national chains are looking to feature local, smaller craft brands, often creating distinct menus at each location to accommodate local offerings. In this seminar, learn how to fine-tune your toolkit to give your brand the best chance to stand out in the new era of on-premise, through effective lineup balance, retailer education, and brand positioning.
This discussion will provide an overview of California's cannabis state regulatory system and provide an update on the latest developments impacting the California cannabis industry. The next steps in this process for regulations, licensing and enforcement will be highlighted, including implementation issues from the regulator’s point of view.
Learn from three leaders in the industry the fundamentals of inclusivity, values of leadership and the importance of encouraging diversity in the beer industry. From three different backgrounds with three different journeys, these women will share insight on culture building and positioning for everyone from the aspiring leader to the executive looking to build a more inclusive community at their brewery. This panel is a collaboration between CCBA and Pink Boots Society.
Fermentation is not done until maturation is done, and there might be some hop creep waiting in the wings to surprise you. Join John Palmer to learn how yeast works and how you can manage them to manage your beer.
Brewery staff are continually challenged to stay knowledgeable on a zillion regulatory requirements - and Safety is one of the most important regulatory categories. Chances are you don’t know all of the safety requirements necessary to operate your business, or you’ve heard certain things and wonder what you’re supposed to do. Here’s your chance to get answers to those burning safety questions. Safety Dan will provide his discussion of things you probably should know, but probably don’t. Your job is to bring questions and try to “Stump the Safety Guy.”
The beer media landscape is growing and diversifying as rapidly as the industry itself. From daily newspapers to hyperlocal blogs to Instagram accounts to brewspapers, there is no shortage of places offering beer news and information. Join this seminar for a candid conversation with the writers actively covering the changing craft-beer communities about their process, the challenges they face and how you can help them tell your story.
Breaking down Barriers: Inspiring Women in Leadership RolesLeadership Track2:00 pm - 3:00 pm
Homebrewing and Beyond: Fermentation, Maturation, and CreepHomebrew Track2:00 pm - 3:00 pm
Stump the Safety GuySafety Track2:00 pm - 3:00 pm
Meet the Beer Press: Covering a Changing Industry2:00 pm - 3:00 pm