Accelerate Your Brewery in Asheville, North Carolina

The Brewery Workshop helps brewery entrepreneurs build and grow great businesses. 

There are only 40 spots total for this intimate opportunity for new and in-planning breweries to spend multiple days with the best minds in brewing. Move beyond the guesswork and spend four days in Asheville, North Carolina, connecting with the experts who have built successful breweries. By learning from the experiences of brewers and owners who have been there before, you’ll save yourself the money and time lost in missteps. At this workshop, we'll navigate the ins and outs of establishing and growing a brewery through hands-on seminars and interactive technical brewery tours where you’ll have the opportunity to engage directly with the pros and your peers. You’ll gain the skills to improve the efficiency of your brewery, create invaluable connections with others in the industry, and accomplish in days what usually would take months. 

 

The ticket price includes local transportation, lodging (locals ticket w/o lodging available), meals, seminars, brew day, technical brewery tours, lab analysis of your beer ($180 value for Brew2 and Brew4), chance to win advertising + yeast at pitch event ($3,000+ value), and networking events.

 

The next Brewery Workshop will run from March 4-7, 2018, in Asheville, North Carolina. The hotel is the AC Hotel Asheville Downtown.

 

 

Testimonials:

"The Brewery Workshop should be a requirement for anyone (business partners too) thinking about going from garage brewing to taproom." -Larry B.

 

"This was awesome. We spent four days in craft beer paradise surrounded by people as passionate as ourselves. The presenters were amazing and helpful. The craft beer industry is remarkable. This was the time of my life. Afterwards, I felt like I knew how to start my own brewery." - Steve B.

 

"Whether you are an experienced home brewer, current start up brewery that's recently opened or a restaurant owner thinking about opening a brewery at any level this workshop is a must! " -Cam S.

 

"If you're considering opening a brewery or brew pub, I HIGHLY recommend this workshop. The information that you can learn during this event is invaluable." -Rob D.

 

"If you are thinking of starting a brewery, do yourself a solid and attend one of these events." -Erik J.

 

Some of the amazing presenters:

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Photos from the San Diego Workshop


Itinerary

DAY 1 (MARCH 4, 2018)

Noon - 6:00PM: PRODUCTION BREW DAY

  • Burial Beer Co. Brew Day Description: This small, industrial space was once solely home to Burial’s one barrel pilot system – where they crafted over 200 batches from June 2013 to November 2014. Nowadays, they brew on a  10 barrel brewhouse (first brew 11/19/14), cranking their favorites from 18 months of meticulous research and feedback.  Burial has now completed its second expansion to an additional location, called Forestry Camp, and 20 barrel production brewery, urban farm, locally purveyed restaurant and two-story tasting room in South Asheville. 

  • Location: Burial Beer Co. (40 Collier Avenue, Asheville NC 28801)

6:30PM: DINNER

7:30PM: LIGHTING PITCHES

  • Description: Pitch your brewery idea (distribution, taproom, growth, brewery, etc.) in less than 5 minutes to the best minds in brewing to get feedback on your strategy. The winner of the lightning talks will receive a free full-page ad in Craft Beer & Brewing Magazine® ($2,495 value) and a White Labs 10BBL Yeast Pitch.

  • Location: TBA

DAY 2 (MARCH 5, 2018)

    8:30AM: SEMINAR: FINANCING/GROWING YOUR BREWERY

    • Description: How much capital do you need to survive? What’s the best corporate structure to protect you from liability while attracting investors? What are reasonable growth goals for a new brewery? How do you manage cash flow in a new business? What are some of the places to find loans and financing that aren’t immediately apparent? This seminar tackles the nuts and bolts of financing and starting up a new brewery, from partnership structure to attracting investors to managing cash flow over the critical first six months of operation.
    • Instructors: TBA

    • Location: The AC Hotel Asheville

    10:00AM: SEMINAR: BUILDING A SUCCESSFUL BRAND, AND MARKETING IT

    • Description: Branding is more than just logo design. This seminar will explore the foundations and fundamentals of branding, review case studies of successful small brewery brands, consider authenticity and growth potential in brand development, and help you build a brand framework that you can extend to every consumer touch point.

    • Instructors: Jamie Bogner (Chief Content Officer, Craft Beer & Brewing Magazine®)

    • Location: The AC Hotel Asheville

    11:30AM: SEMINAR & HANDS ON: YEAST MANAGEMENT IN THE STARTUP BREWERY

    • Description: From cell counts to yeast sanitation to propagation and storage, this seminar will present cost-effective strategies for managing yeast to maintain the highest quality standards.
    • Location: The AC Hotel Asheville
    • Instructors: Guy Stewart (New Belgium Brewing)

    1:00PM: LUNCH

    2:00PM: SEMINAR: DESIGNING YOUR BREWERY & SELECTING EQUIPMENT FOR STARTUP AND GROWTH

    • Description: Equipment is the single biggest capital cost of building or expanding your brewery. Learn from, then work one-on-one with experts to help you size, source, and place your equipment for day one and expansion.
    • Instructors: Dustin Hauck (Hauck Architecture), Alexis Foreman (Wild Goose/Meheen), Brian Mollohan (Ruby Street Brewing)
    • Location: The AC Hotel Asheville

    4:00PM: TECHNICAL BREWERY TOUR @ LOCAL CRAFT BREWERY

    6:00PM: DINNER

     

     

    DAY 3 (MARCH 6, 2018)

     

    8:30AM: SEMINAR & HANDS ON: CREATIVE MALT HANDLING & MATERIAL SOURCING

    • Description: From building a safe, effective malt workflow to the creative potential of craft malt, we’ll explore this unsexy but vitally important component to craft brewing. 
    • Instructors: Chad Hatlestad (BSG), Bob Sutton (Rahr Malting Canada Ltd)
    • Location: The AC Hotel Asheville

    10:00AM: SEMINAR & HANDS ON: HOPS

    • Description: It takes great ingredients to make great beer. This seminar, led by hops experts from well-known breweries and suppliers, will teach you how to identify great hops, handle them correctly in the brewhouse to maintain the highest quality, smell and test hops blends, make smart substitutions in hops as a result of year to year harvest differences or batch variation, and more.
    • Instructors: Alan Young (BSG CraftBrewing), Beau Evers (Crosby Hop Farm)
    • Location: The AC Hotel Asheville

    11:30AM: SEMINAR: INTELLECTUAL PROPERTY, TRADEMARKS, AND NAVIGATING MUNICIPALITIES

    • Description: Few startups have the money to defend lawsuits, and this seminar will help you proactively avoid costly legal issues that could delay your growth.
    • Instructors: Candace Moon, Esq. (The Craft Beer Attorney), Dustin Hauck (Hauck Architecture)
    • Location: The AC Hotel Asheville

    1:00PM: LUNCH + KATHINKA LAB ANALYSIS REVIEW

    • Description: Every attendee will have the opportunity to send two of their beers to the lab for an analysis prior to the event. Learn about oxygen, ABV, ABW, Real Extract, pH, CO2 Concentration, and a whole lot more from one of the best labs in the country. At the lunch, Floris will discuss the results of the beers, what you should be looking for, and why you care. The analysis done will be one Brew2 and one Brew4 on a beer you send in. 
    • Location: The AC Hotel Asheville

     

    2:00PM: SEMINAR & HANDS ON: SENSORY TRAINING & QUALITY ASSURANCE/CONTROL

    • Description: Whether you’re a 1 bbl nano or a 100k bbl regional powerhouse, being able to taste the variety of attributes in your beer is vital to making the consistent and delicious product your customer expects. Additionally, the job of training staff to identify these attributes typically falls to you. This seminar covers the basics of sensory analysis through hands-on tasting, and will give you a fundamental curriculum to train your own staff with. You may not be able to afford a full-time lab staff, but that doesn’t mean you can’t use techniques that the big guys use.
    • Instructors: Ryan Dunnavant (Brevard QA/QC Director, Oskar Blues), Anna Sauls (Quality Manager, Highland Brewing Co.), Mark Eurich (QA, New Belgium Brewing)
    • Location: The AC Hotel Asheville

    4:00PM: TECHNICAL BREWERY TOUR @ LOCAL CRAFT BREWERY

    • Location: TBA

    6:00PM: DINNER

     

     

    DAY 4 (MARCH 7, 2018)

      8:30AM: SEMINAR: MAXIMIZING TAPROOM REVENUE

      • Description: There are no better margins on your beer than those you get from selling it directly to consumers. This seminar focuses on how to create an environment that maximizes revenue while remaining authentic and on-brand.
      • Instructors: TBA
      • Location: The AC Hotel Asheville

      10:00AM: SEMINAR: STRATEGIZING FOR GROWTH & DISTRIBUTION

      • Description: While craft beer’s heyday was marked by a “if you package it, they will buy it” mentality, today’s competitive retail market makes selling beer profitably through the retail channel more and more difficult. In this seminar, we’ll discuss common issues such as distributor contracts, format challenges, SKU management, and more.
      • Instructors: Laura Lodge (Author, Distribution Insight for the Craft Brewer), More Coming Soon
      • Location: The AC Hotel Asheville

      11:30AM: THE BREWERY CFO - ACCOUNTING, INVENTORY, AND PRICING YOUR BEER

      • Description: So you brew great beer? Do you know what it costs to produce, how to manage/order ingredients, and price for different distribution channels. Join our experts in selecting the best tools, practices, and equations for running a profitable brewery.
      • Instructors: Mary Brettmann, CPA (Beverage Business Builders)
      • Location: The AC Hotel Asheville

      1:00PM: LUNCH

      1:30PM: TECHNICAL BREWERY TOUR @ LOCAL CRAFT BREWERY

      • Location:  TBA

       


      Instructors - More Announced Every Day

      There will be more than 30 presenters from breweries, suppliers, and industry partners.

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      RYAN DUNNAVANT, QA/QC DIRECTOR, OSKAR BLUES (BREVARD LOCATION)

      Ryan is the QA/QC Director for the Brevard location of Oskar Blues Brewery, where he is responsible for all things beer. Ryan joined the Oskar Blues team in 2014, and led the quality lab and sensory program before stepping into his current role. He holds a Bachelor of Science in Chemical Engineering from Rice University and a General Certificate in Brewing from the Institute of Brewing and Distilling, and previously worked at Southern Appalachian Brewery in Hendersonville, NC. Ryan developed a passion for fermentation science while living in Asia and learning to make kimchi and airag (fermented mare’s milk). Fortunately, his palate is still intact.

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      MARK EURICH, QUALITY ASSURANCE MANAGER, NEW BELGIUM BREWING
      Mark Eurich is the Asheville Quality Assurance Manager for New Belgium Brewing Company.  He started with New Belgium in 2014 and was involved in the brewery buildout and setup of the Quality Assurance team which includes chemistry, sensory, microbiology and packaging.


      Prior to New Belgium, Mark held quality and analytical research roles at Coors and MillerCoors for over 23 years. Those included several managerial and technical roles including chemistry laboratory manager, process improvement manager, and research and development for beer flavor stability.


      He has been an active member of the American Society of Brewing Chemists since 2007 and has served on the Board of Directors of the American Society of Brewing Chemists as Publications Chair and currently serves as the Technical Committee Chair.  

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      ANNA SAULS, QUALITY MANAGER, HIGHLAND BREWING COMPANY

      Anna is currently the Quality Manager at Highland Brewing Company. She got her start in the fermentation science industry in 2012 as a Harvest Lab Intern for Robert Mondavi Winery, moving on to become a Process Chemist and Sensory Scientist for Dogfish Head Craft Brewery. Anna joined with Highland Brewing Company in 2014 as a QA/QC Specialist, planning and executing every aspect of Highland’s quality regimen. She created Highland’s sensory program as it stands, and worked as full-time Sensory Scientist to bring her expertise to all aspects of production from R&D through final package. She is an ASBC sensory subcommittee member and active participant in malt and hop sensory method development. She has an Applied Sensory and Consumer Science Certificate from U.C. Davis and a Bachelor of Science in Plant Molecular Biology and Horticultural Science from North Carolina State University.

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      ALEX DWOINEN, BREWING MANAGER, NEW BELGIUM BREWING COMPANY
      Alex Dwoinen has worked in all areas of production since he started with New Belgium in 1993. From hand bottling and kegging to operating New Belgium’s first semi-automated bottling line, brewing, cellaring, production scheduling, and assisting in process controls and automation, Alex has been an integral player in New Belgium’s growth.

      He led the team of brewers as Brewhouse Manager in Fort Collins from 2001-2013, while helping New Belgium navigate through fast paced growth and expansions. In 2014, Alex was selected as New Belgium’s Asheville Brewery Manager, where he was part of team who built New Belgium’s 500,000 barrel east coast brewery to support the company’s national expansion. He hired and leads the company’s Asheville brewing team and develops strategies and systems to streamline the brewing process.

      He has served on the American Malting Barley Association (AMBA) Technical Committee as well as the Brewing and Malting Barley Research Institute (BMBRI) Board of Directors and as a member of the Master Brewers Association of Americas (MBAA) since 1996.

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      T. DUSTIN HAUCK, HAUCK ARCHITECTURE

      With over twenty years experience in the profession, T. Dustin Hauck has participated in all aspects of architectural practice. As principal of the firm, Mr. Hauck is the driving force behind all of the firm’s projects and designs, responsible for project management and document production. His combination of thorough analysis, client considerations, and attention to detail constitute the foundation of Hauck Architecture’s approach to every project. Since their first brewery project for San Diego's 71st brewery, Benchmark Brewing Co. in 2012, Hauck Architecture has established themselves as the go-to architectural firm for breweries, working with over 75 craft breweries to date. Mr. Hauck, an avid home brewer and craft beer enthusiast, possesses the skill, experience, passion and reputation for planning and executing a successful project, while coordinating with all engineering consultants, contractors and governmental authorities.

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      ALEXIS FOREMAN, EXECUTIVE VP OF BUSINESS DEVELOPMENT, WILD GOOSE/MEHEEN
      Alexis Foreman is a skilled technical engineering leader with more than 16 years of creation and collaboration in the machine and mechanical design industry. He is known for his vision and leadership in design, technical sales, service and manufacturing operations. He has more than five patents and has been published in 4 scientific publications for innovative machine design including rope descent devices, custom scientific instrumentation, control systems, and geothermal heating and cooling systems.  After developing the prototypes and overseeing the design, implementation, and manufacturing of the first production canning systems, he has focused on providing complete packaging systems and solving complex design challenges. As co-founder of Wild Goose, Alexis is an expert in the craft beer industry, beverage packaging, and mechanical design for growing businesses.

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      GUY STEWART, BREWING MICROBIOLOGY ANALYST AND EMPLOYEE-OWNER, NEW BELGIUM BREWING COMPANY

      Guy Stewart, Brewing Microbiology Analyst and Yeast Handler at New Belgium Brewery Asheville and Microbiology Tech Committee Chair for the American Society of Brewing Chemists, was raised in Springfield, IL as an avid mushroom hunter. He moved to Colorado to receive his Bachelor’s Degree in Microbiology/Yeast Genetics from Colorado State University. He was hired in Fort Collins, CO to help with the development of New Belgium Asheville’s Yeast Propagation, Brewing and Microbiology Departments, giving him a unique understanding of the critical equipment, instrumentation and systems needed at startup. Before his time at New Belgium, Guy was Co-Owner/Head Distiller of Old Town Distilling CO., as well as genetically engineered yeast strains for brewery, distillery and biofuel applications. This included modifying brewing yeast to break down gluten during fermentation and creating non-flocculent high-ethanol-resistant bioethanol strains.

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      MARY BRETTMANN, CPA, BEVERAGE BUSINESS BUILDERS

      As president of Beverage Business Builders, Mary Brettmann is helping companies grow to the next level. She has 30+ years of experience in the corporate world.  In that journey, she has been a state auditor, a sales controller, an international treasury professional, a business owner and finally a craft brewing CFO for a fast growing regional craft brewery.  She has six years of experience in the craft brewing industry, including two years as a CFO for a regional craft brewery and four years as a business consultant.

      CANDACE L. MOON, THE CRAFT BEER ATTORNEY

      Candace L. Moon discovered the need for specialized craft-beer counsel while working as a bartender at Hamilton’s during law school. While she met countless brewers, there were no attorneys catering to the legally complicated industry. Accordingly, Candace opened a practice serving San Diego’s suds. She has since worked with more than 200 craft breweries and craft breweries-in-planning nationwide, handling business entity formation, alcoholic beverage law, contract review, trademark law, as well as other legal needs. Candace’s undergraduate degree is from the University of Virginia, and her juris doctorate is from Thomas Jefferson School of Law in San Diego, Calif.

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      ALEX HAZELMYER, SENSORY ANALYST, NEW BELGIUM BREWING COMPANY

      Alex focused her undergraduate studies in organic chemistry at Coe College in Cedar Rapids, Iowa, but got her start in food science from a summer research program at Cornell University smelling stink bugs. The bugs didn’t stop her from pursuing sensory and she found her way to MillerCoors in Golden, Colorado in 2012 as a sensory technician. She says it was love at first sight when she met the New Belgium sensoristas at an ASBC event, lept at the opportunity to join the team in 2014, and hasn’t looked back since. Alex recently relocated from Fort Collins to Asheville, and is now a Sensory Analyst growing and improving both the program and herself in any way she can.

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      CHAD HATLESTAD, DIRECTOR OF SALES, BSG CRAFT BREWING

      Chad Hatlestad is the Director of Sales for BSG Craft Brewing. He joined BSG in 2004 as Technical Sales Manager of the Mountain West territory where he continues to manage and expand sales, as well as directing sales in the territories South and South East. Prior to joining BSG, Chad spent 10 years thriving at different breweries and wineries throughout the West, and served as Brewmaster at Lindens Brewing Co., Fort Collins, CO. He is also co-owner of C Squared Ciders, a Denver based craft cidery. Chad earned a B.S. in Industrial Technology from the University of WI, and his Brewing Certification from the Institute of Brewing and Distilling, London, UK. He is a long time member of the Master Brewers Association of America, Institute of Brewing and Distilling, Brewers Association, too many Brewers Guilds to mention, Rocky Mountain Cidermakers Association, and the U.S. Association of Cidermakers.

      JAMIE BOGNER, CHIEF CONTENT OFFICER, CRAFT BEER & BREWING MAGAZINE®

      Jamie’s focus is on content and product, developing big picture vision while serving as Editorial and Creative Director for Craft Beer & Brewing Magazine®, working with creative contributors (writers, editors, photographers, illustrators, videographers) across media. He’s served in roles as diverse as Art Director, Editorial Director, VP of Content, and VP/Group Publisher for a variety of media companies, and is equally at home evaluating P&Ls or designing magazine pages.

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      ALLEN YOUNG, TECHNICAL SALES MANAGER, BSG

      Allen Young has been involved in the craft brewing industry for over 30 years, and worked as a regional sales manger for the Gordon Biersch Brewery in the Southern region before joining BSG in 2013 as Southeast Sales Manager. He is currently President of the Master Brewers Association Southeast District, and a member of the Institute of Brewing & Distilling with a certificate in Cereal Distilling. He resides in Florida and works with brewers from North Carolina, South Carolina, Georgia, and Florida to support technical and supply needs from malt, hops, and various brewing ingredients.

      BRIAN MOLLOHAN, OWNER, RUBY STREET BREWING, LLC

      Brian Mollohan, a Colorado native, is co-founder and owner of Ruby Street Brewing.  Ruby Street Brewing is a manufacturer of hand-crafted small batch pilot brewing equipment located in Fort Collins, Colorado.

       

      Brian got the brewing “bug” over 15 years ago and avidly studied the brewing and fermentation process. In addition to creating many of his own beers, he designed and built multiple home-brew systems.   After assisting friends with creating their own small batch brewing systems, Brian found a passion for designing and building intuitive and practical brewing equipment.  Brian and his family, decided to start a family owned and operated business called Ruby Street Brewing in 2011.  To date Brian has assisted hundreds of start-up breweries with their small batch pilot equipment and the business considerations for commercial application of these systems.   With a major focus on customer service and quality, Brian has become well acquainted with the brewing equipment industry in the last 6 years.  Brian has 25+ years of business experience in retail marketing and marketing analysis.  He is also an avid wind-surfer, sailor, fisherman, and hunter.   While Brian has many hobbies, he has turned his passion for beer brewing and brewing equipment into a great business.

      LAURA LODGE, AUTHOR

      Laura Lodge learned about the distribution tier working with a small, independent distribution company in the mountains of Colorado. Job? Everything, including entering orders, loading/routing trucks, delivering product, all aspects of accounting and managing the office, and more. She shares her experience to benefit the artisanal/craft business owner in Distribution Insight for the Craft Brewer, designed specifically for the brewer learning about distribution.

       

      Lodge consults with brewers and distributors as an element of her consulting business, Customized Craft Beer Programs, and is also the coordinator of the well-known Big Beers, Belgians & Barleywines Festival held in the mountains of Colorado each year. She consults for the resort industry with regard to craft beer integration with food & beverage programs, including clients such as the Vail Cascade Resort, Gateway Canyons Resort, and Beaver Run Resort.

       

      Creating and assisting with craft beer events is another facet of her business, including working with Craft Beer & Brewing Magazine® to create their Brewers Retreats, with Destination Services of Colorado for client events, with Brush Creek Ranch & Spa for their guests, and with the Brewers Association for both SAVOR: An American Craft Beer & Food Experience and the Great American Beer Festival Paired Pavilion.

       

      Laura lives in Vail, Colorado, and enjoys the outdoor lifestyle of the mountains.

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      BEAU EVERS, ACCOUNT MANAGER - SOUTHEAST & ROCKY MOUNTAIN, CROSBY HOP FARM

      Having lived in Portland, Oregon, the past six years where he completed a graduate certificate from Portland State University for the Business of Craft Brewing, Beau is excited to move cross-country to return to his southern hospitality roots in Asheville, North Carolina, after this year’s harvest. There he will continue to fulfill the wide-ranging hop needs of CHF clients in the Southeast and Rocky Mountain regions while enjoying whitewater kayaking and attending music festivals. If you’re looking to connect, he can be reached at: Beau.Evers@crosbyhops.com or 615-419-7594.


      Location

      There’s an undeniable creative magnetism to Asheville—from George Vanderbilt’s visit in the 1880s that convinced him to build one of America’s greatest estates (Biltmore House) to the 1933 founding of the seminal Black Mountain College (home to luminaries in the world of art, architecture, music, and dance), the mountains of western North Carolina have been a draw for those in search of space to do something a bit different.

       

      It’s no surprise, then, that Rolling Stone Magazine named Asheville the “new freak capital of the U.S.” in 2000. A haven for art galleries, independent bookstores, musicians, locavore restaurants, farmer’s markets, and the like, it’s equally no surprise that craft beer took hold of the city in a serious way in the 2000s and is poised to play an even larger role in the city’s future.

       

      For 'Solo Room' ticket holders, you will be staying at the brand new AC Hotel Asheville Downtown:


      Sponsors

       

      BSG CRAFTBREWING

      In 2004, BSG recognized that the craft brewing and homebrewing community needed a dependable source for diverse ingredients from around the world. Since then, we have earned the trust of our customers by delivering the finest brewing ingredients at competitive values, all backed by outstanding customer service and depth of industry experience.

      We continue to search the globe for new and interesting brewing ingredients that we can bring to our customers. Consequently, our product list continues to grow as we strive to better meet the needs of both professional brewers and homebrewers. Additionally, our knowledgeable and friendly sales and management staff comes from the professional brewing & homebrewing communities, so we can assist you in everything from recipe formulation to troubleshooting.

      Whether it's exclusive specialty malts, in-demand hop varieties, or premium brewing aids we have you covered; great beers are made from select ingredients. BSG is committed to being your partner, and shares your passion for creating outstanding beers.

      RUBY STREET BREWING

      Ruby Street Brewing, LLC specializes in building top quality all grain beer brewing systems and equipment. Ultimate home brewery, pilot brewery, or nano brewery, we have brewing equipment to meet your needs. Short lead times, innovative products, and outstanding customer service make Ruby Street Brewing your best option for professional grade equipment.

      Ss BREWING TECHNOLOGIES

      At Ss Brewtech, we are all about innovation, usable features, quality, affordable prices, and top-notch customer service. We have only just begun to fundamentally change the landscape of brewing equipment for the better. We launched our business in 2013 with the Brew Bucket—the world’s first conical-bottomed stackable stainless steel fermenting bucket. We followed this up with a solid line-up of conical fermentors ranging from 7 gallons to the ever-popular half barrel. Then came the world’s first homebrewing kettles with a built-in trub dam. And then the world’s first fully integrated homebrewing temperature control add-on system with immersion chiller coils, digital controller, and custom-tailored neoprene insulating jackets. Then we launched the world’s first all stainless infusion mash tun with a pro-style 5° sloped floor, center drain, silicone gasket seal for the false bottom, and digital thermometer. As we look toward 2018 and beyond, we plan take our business beyond home-scale gear to nano and commercial-size systems.

      KATHINKA LABS

      Kathinka Labs is a TTB certified lab offering high-quality, accurate, and precise lab analysis for craft brewers to help ensure you are consistently producing the best beer for your customers. Our staff of lab professionals, brewers, and consultants have many years combined experience in both craft brewing and big beer. We perform tests according to industry standards and our staff are proud members of the American Society of Brewing Chemists (ASBC), the Brewers

      Association (BA), the Institute of Brewing & Distilling (IBD), and the Master Brewers Association of the Americas (MBAA). To learn more please visit www.kathinkalabs.com.

       

      Kathinka Labs is the brainchild of Belgian Brewmaster Floris Delée, principal of Kathinka Engineering. As consultants for the brewing, malting, kombucha, and distilling industry, Kathinka Engineering designs sustainable, innovative breweries and brewing processes that allow owners and brewers to make the best beers possible based on European traditions and technology mixed with the inspiration and energy of the fast growing U.S. craft brewing industry. The Kathinka team, led by Floris, consults and designs for breweries throughout the Caribbean, North and Central America, and Belgium. Recent Kathinka projects include the new Avery brewery in Boulder, Colorado, the second New Belgium brewery in Asheville, North Carolina, the new Russian River brewery in Windsor, California, and the Karbach Brewery in Houston, Texas. To learn more about Kathinka Engineering please visit www.kathinka-assoc.com. 

      CRAFT BEER & BREWING MAGAZINE®

      Craft Beer & Brewing Magazine® is the magazine for those who make and drink great beer. We are committed to providing exceptional content to the craft-beer community. From the latest recipes, tips and techniques, features on beer styles, interviews with top brewers, beer reviews, and industry perspectives, we are the resource for all that is craft beer. 

       


      Frequently Asked Questions (FAQ)

      How many tickets are available to purchase?
      The retreat will have no more than 40 attendees total.


      When is the last day I’m able to purchase tickets?
      The last day you can purchase a ticket is when we sell out.


      Will transportation be provided?

      Yes, all transportation will be provided from the time the brew day starts (March 4) until the final brewery tour (March 7).

       

      How many drinks will I get during the meals?
      We will provide at least 1 drink coupon per meal. Anything above that can be purchased on-site.

       

      Are discounts offered for breakfast or purchased drinks?
      There are no discounts available to our group for breakfast or for individual beers purchased on-site.

       

      Where are seminars being held?
      Unless otherwise indicated in the itinerary, all seminars and hands-on workshops will be held at the AC Hotel. For any events offsite, we will provide transportation.