These workshops are available for purchase as add-ons to full conference registration.
Limited capacity—register early!
Add-on workshops are additional educational opportunities for attendees at the Craft Brewers Conference to gain more in-depth knowledge on focused topics, including Certified Cicerone® curriculum, draught beer quality, human resources, and beer and food. These unique learning experiences will provide attendees with actionable information that they can bring back to their breweries.
Cicerone® Beer Styles Workshop
Sunday, April 19
8:30 am – 11:30 am
The Brewers Association is teaming up with the Cicerone® Certification Program for another pre-conference educational workshop. This 3-hour immersive course will be held before the educational sessions begin on Sunday morning.
Cicerone Program content director and Master Cicerone® Pat Fahey will cover several approaches to mastering beer styles, perfect for anyone studying for a Cicerone or BJCP exam, or just hoping to brush up on their beer style knowledge. Attendees will also have an opportunity to hone their palates through guided style discrimination tastings. If you’re looking to take your beer knowledge to the next level, this is a can’t-miss opportunity!
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Members $100 |
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Non-Members $120 |
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Draught Beer Quality Workshop
Sunday, April 19
1:00 pm – 5:00 pm
Developed by the BA Draught Beer Quality Subcommittee, the summit will benefit anyone in the beer industry with a stake in delivering high quality draught beer—whether you’re a brewer, retailer, or distributor. This daylong workshop features industry-leading speakers, interactive seminars and demonstrations, and networking opportunities.
Sessions include:
- Draught Beer Quality Manual: Calculating Proper Balance and Pours – Jaime Jurado, Ennoble Beverage
- Line Cleaning Best Practices in Today’s Market – Ben Geisthardt, New Glarus Brewing Co.
- Demystifying Dispense Gas – Bridget Gauntner, Bell’s Brewery & Ken Smith, Boston Beer Co.
- Draught Quality at Retail: Pouring a Great Beer Every Time – Neil Witte, Craft Quality Solutions
- Growlers & Crowlers: Safety, Best Practices, and Legal Considerations – Matthew Laibson, Ballast Point Brewing Co. & Charlie Kyle, Sierra Nevada Brewing Co.
- Draught Quality at Retail: Aging, Delivery, Storage and Take-Home Options – Ryan Wagner, Guinness Open Gate Brewery & David Munro, Bell’s Brewery
- Presenting Draught Beer – Matt Meadows, New Belgium Brewing Co. & Rob Gerrity, Armadillo Insight
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BA Member $20 |
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Non Member $30 |
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Human Resources Workshop for Non-HR People
Sunday, April 19
9:00 am – 4:00 pm
If you are too small to justify having a full-time human resources person, but you still want to focus on attracting, keeping and taking care of your great people, this workshop is for you. You will have the opportunity to learn both from HR experts from inside the craft beer community and from those who bring outside perspective from beyond the craft beer world. You can expect to walk away from this one-day workshop with concrete plans for how to tackle some of the people-focused challenges that all breweries should be thinking about, even those
Topics include:
- How to run a great hiring process
- How to define, build and maintain company culture, including using Employee Committees
- Addressing Mental Health and Alcohol Consumption – How to navigate challenges specific to our industry
- Addressing Sexual Harassment – How to navigate situations specific to our industry
- How to Train and Develop Your Staff
*Registration is limited to Brewers Association members only.
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Early Bird $100 |
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Regular $125 |
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On-site $200 |
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Yakima Chief Hops Workshop
Sunday, April 19
10:30 am-12 pm and 2:00 – 3:30 pm
Yakima Chief Hops invites you to attend an interactive sensory training. During a tasting led by Tessa Schilaty (Sensory Coordinator), participants will have the opportunity to taste dosed samples featuring six common off flavors found in beer: Diacetyl, Oxidation, Dimethyl Sulfide, Isovaleric Acid, Acetaldehyde, and Lactic Acid. After tasting beer samples, Tommy Yancone (Technical Brewer) will discuss basic techniques to prevent these off flavors from forming in your beer. Come prepared to train your palate, and join the conversation about beer quality!
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BA Member $40 |
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Non Member $50 |
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Beer & Food Pairing Workshop – SOLD OUT
Tuesday, April 21
3:00 pm – 4:30 pm
Join Brewers Association executive chef Adam Dulye and three James Beard award-winning chefs for a Beer and Food Pairing Workshop, Happy Hour, and Tasting.
The workshop will begin with an educational session on the many different culinary options for pairing great food and great beer available to breweries with and without a kitchen. Moderated by Adam Dulye, the session will include speaker insights from brewers and James Beard award-winning chefs. After the educational portion, join the chefs for happy hour, where you will be able to network with other attendees while tasting the pairings discussed in the educational session. This workshop is available as an optional add-on event to conference attendees.
Off-site location TBD. Space is limited—register early!
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Members $15 |
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Non-Members $30 |
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