All pre-conference educational seminars are add-ons to full conference registration. The price for each seminar is $15 for Brewers Association members and $20 for non-members.
Registration required! Registration opens January 11, 2022.
Safety Bootcamp for Brewers
Monday, May 2 at 8:00 AM – 11:30 AM in Ballroom B
The sixth annual Safety Bootcamp for Brewers is where brewers, managers, and owners come to learn effective, doable safety solutions. This bootcamp is about working safely using good sense, planning, hazard understanding, and the right equipment. Attendees will leave the course with great new tools for preventing workplace accidents and injuries. Many are low- to no-cost solutions.
Our diverse instructional team brings together some of our industry’s most knowledgeable experts. Subjects will range from basic safety principles to the full range of common brewery hazards. We provide hazard prevention and protection strategies for physical, chemical, ergonomic, psychosocial, and biological hazards. Our leaders will keep you focused on your needs with a visually-rich multimedia presentation and live stage demonstrations. Find out what all the buzz is about with Safety Bootcamp for Brewers!
- Describe what safety is and learn what drives a successful safety culture
- Master the art of hazard assessment and creating standard operating procedures
- Take home no-nonsense solutions for common problems, including: electrical and mechanical hazards, walking and working surfaces, manual lifting and forklifts, chemical safety and PPE
- Drill deep into special brewery hazards like boilovers, dry hopping volcanos, pressure and vacuum failures, mental well-being, and emergency action
- Earn a certificate of completion – important compliance documentation
TTB Bootcamp for Brewers
Monday, May 2 at 8:00 AM – 1:00 PM in Auditorium Room 1
The TTB Bootcamp for Brewers is a series of five sessions designed to give both new and established brewers explanations of TTB requirements, as well as tips for how to avoid common pitfalls.
Note: The schedule below is tentative and subject to change.
Introduction to TTB Bootcamp: The Basics – 8:00am – 8:45am
This introductory session will cover three topics:
- An overview of the TTB and the functions we perform that are relevant to brewers
- The TTB laws and regulations that apply to brewers
- The highlights of TTB Brewer’s Notices (brewery permits)
Taxes, Returns, and Operational Reports – 8:45am – 9:30am
In this session, we’ll cover what you need to know about federal beer excise taxes, including calculating how much tax you owe, filing your tax returns, and completing brewery operational reports. We’ll also include some tips on how to avoid problems that might negatively impact how much tax you owe.
Formulas – 10:00am – 10:45am
Some beers require TTB formula approval, and in this session you’ll learn how the ingredients and processes you use to make your beer impact whether or not you’ll need it. We’ll cover how to determine if your product requires a formula (and which kinds have been exempted from formula approval), and how to apply for formula approval. We’ll go over the information and supporting documents you need to include when you apply for formula approval, and tips on how to submit a formula that we can evaluate without having to come back to you for additional information. We’ll also include the latest on using hemp ingredients.
Labeling – 10:45am – 11:30am
The primary purpose of TTB labeling requirements is to make sure consumers get adequate information about what they are purchasing and are not misled about its age, origin, or identity. To that end, beer labels must include certain information based on how they are formulated and where they will be sold. This session will cover all of the mandatory labeling information for beers and malt beverages as outlined in the labeling regulations and the relevant TTB rulings. We’ll also tell you the top label and application errors that we see and give you tips on how to avoid them!
Nontraditional Products: Low and No Alcohol Beers, Malt Beverages, and Hard Seltzers – 12:00pm – 1:00pm
These products are growing in popularity, and it can be confusing to figure out how they are regulated by the TTB. In this session, we’ll cover the basic TTB requirements for producing and labeling low and no alcohol beers, malt beverages, as well as hard seltzers. We’ll also touch on what other TTB regulations may apply, such as formulas, advertising, and trade practices.
Monday, May 2 at 9:00 AM – 2:30 PM in L100A-J
THRIVE is a Brewers Association initiative that takes a proactive and holistic approach to addressing diversity, equity, and inclusion (DEI), human resources (HR), and physical and mental wellness in the craft brewing community. THRIVE recognizes that DEI, human resources, and wellness are intimately related components of the workplace experience that are productively enriched when developed together. Through THRIVE, the Brewers Association seeks to establish “thriving human beings” alongside safety, quality, and sustainably, as cornerstones of a healthy, responsible, and profitable craft brewing industry.
The THRIVE Workshop at the 2022 Craft Brewers Conference is a day-long experience that will provide attendees with an opportunity to take a deep and integrated dive into DEI, HR, and wellness topics tailored for craft brewers of all sizes. Featuring guest speakers, educational seminars, hands-on workshops, networking, and opportunities to connect with experts, the THRIVE workshop is an opportunity to develop a range of people-focused practices that elevate small businesses.
Capacity limited at 200 participants, so please register early! Lunch will be provided.
- Choose from up to six 45-minute break-out sessions on DEI, HR, and wellness topics
- Hear from a featured guest speaker
- Particpate in up to three hands-on workshops
- Sign up for mini-consulting sessions with experts in DEI, HR, and wellness
Download detailed THRIVE Workshop schedule here.
Draught Beer Quality Workshop
Monday, May 2 at 12:00 PM – 3:30 PM in Auditorium Rooms 2 & 3
The Draught Beer Quality Workshop is a collaboration of draught quality related seminars conducted by members of the Brewers Association Draught Beer Quality Subcommittee. The intention of this workshop is to provide education for brewers, retailers, distributors, line cleaners, and draught installation companies on best practices for draught beer.
The workshop will begin with a keynote session in Auditorium Room 2 by Darla Goeres, Research Professor at Montana State University. Darla will discuss how biofilms impact beer quality and show attendees how the latest research can help with prevention and mitigation strategies in draught beer lines.
Additional sessions in this workshop will be broken into two tracks: “Essential” and “Elective.” Essential seminars will contain content essential for draught systems at every bar, restaurant, or brewpub. Elective seminars will have either more specialized or advanced content.
Keynote (Auditorium Room 2)
- 12:00 PM – 12:55 PM | Keynote: Battling Biofilms with Darla Goeres
Essential Sessions (Auditorium Room 2)
- 1:05 PM – 1:50 PM | Line Cleaning and Safety
- 1:55 PM – 2:40 PM | Draught Beer Sensory
- 2:45 PM – 3:30 PM | Equipment and Troubleshooting
Elective Sessions (Auditorium Room 3)
- 1:05 PM – 1:50 PM | Nitro Beer Dispense
- 1:55 PM – 2:40 PM | Dispense Gas Mechanics and System Balance
- 2:45 PM – 3:30 PM | Serving Cask Beer
ASBC Lab in a Fishbowl
Monday, May 2 at 3:45 PM – 5:45 PM in Auditorium Room 1
Session 1: Yeast Cell Counting and Viability
Fermentation control is fundamental to brewing at any scale. Yeast health and concentration have a profound impact on fermentation performance and flavor profile. This presentation will provide an in-depth explanation and demonstration of the simple and low-cost American Society of Brewing Chemists (ASBC) method used to determine cell count, viability, and vitality with a microscope, hemocytometer, and commercially available dyes. This session will include a live demonstration and Q&A.
Session 2: Basic Microbiology on a Budget
Microbiology is an essential tool for all brewers. In fact, we are all microbiologists when working with yeast and cleaning our breweries. Join us as we explore, demonstrate, and explain HLP media and other low-cost micro options that give you scientific know-how and peace of mind in the brewery. Basic aseptic technique will be demonstrated and many ideas on how to have a micro program in a small brewery will be discussed.