Bootcamps are FREE with full conference registration.
Limited capacity—show up early!
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 six 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. Same day walk-up registration available onsite.
The Brewers Association is partnering with the Alcohol and Tobacco Tax and Trade Bureau (TTB) to present this seminar covering the basics of what brewers need to do to comply with TTB requirements.
The seminar will be presented in two sections including the following topics:
- Brewer’s notices, record-keeping, operational reports, and excise taxes
- Formulas and labeling
ASBC Lab-in-a-Fishbowl Session 1: Basic Microbiology on a Budget
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.
ASBC Lab-in-a-Fishbowl Session 2: DO & TPO
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.