Category: Sponsored Content
Sponsored Brewery HR 101
Crafting great beer is an art, but managing the human side of your brewery is equally essential for success. “Brewery HR 101” is designed to provide brewery owners, managers, and HR professionals with the foundational knowledge and tools necessary to build a strong and productive workforce in the craft beer industry. From hiring and training brewery staff to fostering a positive work culture and complying with industry-specific regulations, our guests will share insight on how to foster a thriving workforce.
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Sponsored WTF, Data?! Numbers = Profits! w/ Pulkit K. Agrawal
Almost every brewery is tracking their data – whether it’s in a spreadsheet, paper logs, or an electronic brewery management system. As breweries start scaling, there are two key areas that brewers and owners start looking at for their products — (1) making consistent quality beer and (2) improving costs over time.
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Sponsored “This is Native.” – Collaboration & the Art of Storytelling
Skydance Brewing Co opened their downtown Oklahoma City brewery and taproom in fall 2021 with a lot of local buzz as a Native-owned craft brewery, but owner Jake Keyes felt his full story was not yet being told in their brand and sought to elevate the packaging of their core beers for stronger shelf appeal as they grew distribution.
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Sponsored Tap Room Playbook – From Lines to Food Trends, Get Tips to Run Your Brewery Better
The taproom! The epicenter of your brand. We’re excited to have a conversation today on how you can make the most of your guests’ time at your brewery. We hope that you leave with greater strategies for success and inspiration to further maximize your brewery’s taproom experience. After all, it’s not just about making great beer, but also putting out world class hospitality.
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Sponsored The Art of Collaboration: How to Successfully Partner with a Non-Profit with Chris Geib
The Brewing Industry has always been entrenched in the community, supporting causes by what they do best – bringing people together and making great beer! But is it always beneficial for the brewery and industry partners?
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Sponsored Fermentation Analysis – Understanding Free Amino Nitrogen (FAN)
Free Amino Nitrogen (FAN) is a critical parameter in beer analysis that leads to a healthy fermentation, and thus better beer quality. It is a measure of the concentration of amino acids and small peptides that are essential for yeast metabolism. In simpler terms, it is an indicator of the amount of food that is available for yeast, helping them convert sugar into alcohol during the brewing process more effectively.
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Sponsored Diversification 101: Can a Brewery Make Hard Seltzer?
As the demand for “healthy” alcoholic beverages grows, breweries are looking to diversify their product offerings. Many have their eyes on low-calorie, light-tasting drinks like hard seltzer. But can a brewery make hard seltzer? As it turns out, yes! Most breweries are in an excellent position to add hard seltzer to their existing product line. Learn from Jim Weatherwax at Oskar Blues Brewing Co. how the company built on their long history of innovation to launch the first national craft hard seltzer with Wild Basin Boozy Sparkling Water. Case Study: How Oskar Blues Brewing Co. Started Making Hard Seltzer
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Sponsored Add Wine Making Equipment to Your Beer Brewing Business – A Case Study: Odell Brewing Adds Wine Making Equipment to their Brewery
Odell Brewing is now the 23rd largest independent craft brewery in the country, distributing beer to 19 states. The company is 100% employee-owned. Odell has its roots in innovation and creativity that meets balance, consistency, and quality in each brew. This balance is not just a philosophy for the beers Odell Brewing crafts. It’s a foundation for the company as a whole. Odell Brewing recently announced the introduction of a winery in 2020 to its portfolio. Learn why they decided to diversify the brewery and find out about some of their challenges and opportunities in the process of adding wine making equipment to their beer brewing business.
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Sponsored QC, Scheduling & Flexibility: Software Strategies for Success with Randy Smith of Vicinity Software
In the beginning of a brewery’s life span, the ownership and employees juggle several tasks and responsibilities across departments. Using the proper tool to store your data will take you a long way in your growth. But what you started using in the beginning may be missing the mark now.
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Sponsored Increasing Brewery Efficiency and Beer Quality with Production Data with Brynn Keenan of Grist Analytics
Production data is one of the most under-utilized assets in craft brewing. With a relatively minor amount of work, this data can be used to increase throughput, efficiency, raw material extraction, and beer quality. Learn how to utilize your production data through statistical process control, and turn it into something valuable.
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Sponsored Diversify Where You Pour With Pop-Up Bars with Chris Musil of Coldbreak + Justin Lynch of Arryved POS
Pop-up bars are a growing trend for modern breweries, and taking your taproom to-go is easy with today’s savvy jockey box and tech stack selection. But what’s the value of a taproom on wheels? Join Chris and Justin as they discuss how mobilizing your taproom is good for business:
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Sponsored Little Changes: Actionable Strategies to Elevate the Customer Experience with Dan Hornbrook
I will dive into the importance of elevating the consumer experience from a product and location standpoint. What are things that consumers are seeking that some breweries might be missing out on that could be super easy to connect with.
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Sponsored Documenting Beer Flavor for the Professional Brewer
No matter how often we drink a beer, it’s not often we actually taste it. Our palates are the most critical instrument at our disposal, yet they are often underutilized or misused. How can you use lab techniques and instrumentation in conjunction with your senses to develop a quality assurance program for your brewery?
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Sponsored Thirty-Three Questions on Taste Rich Distilling… Answered.
It provides you with answers to some of the most important questions surrounding distilling. In an easy and concise way. It may take away some of the “magic” other teachers have thrown at you, but I’ll replace that with real and tested answers and solutions you can use in your day to day distilling operation. It’s the questions I had when I started out in this industry. And this article is about sharing the answers I found with you.
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Sponsored What is Brix level and why does it matter to brewers and distillers?
Why do we crave sweetness?
In his classic book Sweetness and Power, anthropologist Sidney Mintz speculated that every human culture has a word for “sweet.” You might even say the “sweet tooth” is a universal human trait. Why do we crave sweetness? Scientists suggest it’s because our most energy-rich food sources, especially fruits, vegetables, and milk, are also rich in natural sugars. In other words, your sweet tooth is a survival mechanism.
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Sponsored Tales From the Work floor: How Loki Distillery Works Magic on Stale Beer
The Covid crisis has had a big impact on businesses all around the world. The hospitality industry, in many countries, has been hit especially hard. At Loki Distillery we have been fortunate enough to see our business grow during the pandemic. The reason we were able to switch gears and change production is due to the adaptability of iStill technology. We’ve gotten similar reports from iStill colleagues all over the world; they easily switched to distilling hand sanitizer when there was a shortage or turned to different products when sales dropped, or demand changed.
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Sponsored Robust Centrifuge System Improves Speed and Efficiency for Cincinnati Brewery – Flottweg Separation Technology Case Study
With the need for increased efficiency, and capacity, the historic Rhinegeist Brewery made a critical switch in 2016 from lenticular filtration and a small centrifuge to a larger, more robust Flottweg centrifuge. The switch in separation technologies immediately helped the brewery run faster and smoother and with larger quantities.
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