These educational events are FREE with full conference registration.
Limited capacity—show up early!
Draught Beer Quality Workshop
Draught beer sales dropped 40% in 2020 due to the pandemic. Listen to the experts discuss the relevance of draught beer to craft, communities, and culture. Learn who to get customers, retailers, distributors, and suppliers back into the swing of the draught world from a quality point of view. Hear what’s new and review what’s old that is now new again.
Key topics we will cover:
- Promoting draught beer sales in a post-pandemic world
- Employing field quality to ensure brand success
- Best practices for draught beer “to go”
- Economics of draught line cleaning
- Panel discussion and Q&A – “Bring Draught Back”
The Brewers Association Safety Bootcamp is designed for brewers, cellar workers, packagers, managers and owners. This bootcamp is focused on identifying and reducing hazards in the brewery. A hand-picked team of brewing industry safety instructors will inform and entertain while they cover such vital topics as hazard assessment, working surfaces and elevated working; electrical, mechanical, and noise hazards; material handling, chemical safety, and confined spaces. Special segments will address dry hopping practices, kettle boil-overs, and pressure/vacuum failures in the cellar. Attendees will receive a certificate of completion for your safety records.
TTB Bootcamp for Brewers
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.
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)
Low and No Alcohol Beers and Malt Beverages – 8:45am – 9:30am
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 brewery products. We’ll also touch on what other TTB regulations may apply, such as formulas, advertising, and trade practices.
Taxes, Returns, and Operational Reports – 10:00am – 10:45am
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 – 10:45am – 11:30am
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 CBD, hemp, or hemp derivatives.
Labeling – 12:00pm – 1:00pm
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, including hard seltzers, 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!
Session 1: Basic Microbiology on a Budget – 3:00pm – 4:00pm
Basic Microbiology on a Budget: HLP Media, Basic Techniques and Other Tools for Success
This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. 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.
Session 2: DO & TPO – 4:30pm – 5:30pm
Dissolved Oxygen and Total Package Oxygen Basics: Defining and Testing for a Phenomenon that has a Profound Effect on Beer Quality
This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. Oxygen can be a great help in brewing and can also bring a quick a death to your finished product. Dissolved oxygen and total package oxygen are often misunderstood parts of the process and can be difficult to measure, but managing these are essential to maintaining your world-class beer in finished product and package. Join our experts as they explain the differences between the two measurements and an in-depth explanation of what they mean to your beer. Demonstrations of measurements, including the can shake method, types of meters, and how to calculate TPO will be explored.