Accelerate Your Brewery in San Diego, California

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 San Diego, California, 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, one-on-one sessions with industry pros, 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.

 

This Brewery Workshop will run from August 5-8, 2018, in San Diego, California. The event will be hosted at the The Lafayette Hotel.

 

 

 

All 4 of the previous workshops have sold out months prior to the event. Get your ticket early if you're interested.

 


 

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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There will be more than 30 amazing presenters!


Photos from the 2017 San Diego Workshop


Itinerary

DAY 1 (AUGUST 5, 2018)

1:00PM - 3:00PM: PRODUCTION BREW DAY @ REFUGE BREWING

  • Description: In 2015, Refuge grew nearly 300% and became the second fastest growing brewery in California. For 2016 they added their Grapefruit IPA to the distribution portfolio and challenged ourselves through experimentation at the brewery.  During the brew day, you'll work with their brewmasters throughout the day to learn everything you need to know about building a brew house, scaling recipes, designing recipes for your market, and so much more.
  • Location: Refuge Brewing (We will provide transportation from San Diego)
  • Transportation: We will provide round trip transportation from the Lafayette Hotel to Refuge and Back. The bus will leave The Lafayette Hotel at 12 noon.

3:00PM: BUS FROM REFUGE TO WILD BARREL BREWING

3:30PM: TECHNICAL BREWERY TOUR @ WILD BARREL BREWING

  • Description: Wild Barrel will produce traditional craft beer, as well as approximately 1,000 barrels of sour style beer and 800 bourbon barrels of aged non-sour beer.  Wild Barrel’s focus on the customer experience, quality products and ingredients and unique product mix will establish the Company as a leader in the Craft beer market and establish Wild Barrel as one of the most exciting new breweries in the country. Enjoy a tour with the founder, Dr. Bill Sysak, who  is respected around the world for his encyclopedic knowledge of beer styles, flavor profiles, and his expertise at pairing beer with food.
  • Location: Wild Barrel Brewing Company (692 Rancheros Dr, San Marcos, CA 92069)

5:00PM: TECHNICAL BREWERY TOUR @ THE LOST ABBEY

  • Description: The Lost Abbey Brewing Company is a brewery in San Marcos, run by Director of Brewery Operations Tomme Arthur. The Lost Abbey specializes in producing Belgian-inspired beers, barrel-aged beers, and sours. The Lost Abbey is co-located with Port Brewing Company in a facility that previously housed Stone Brewing Co.
  • Location: The Lost Abbey (155 Mata Way #104, San Marcos, CA 92069)

6:00PM: DINNER AT THE LOST ABBEY

6:40PM: BUS FROM THE LOST ABBEY TO THE LAFAYETTE HOTEL

8:00PM: 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: TBD

DAY 2 (AUGUST 6, 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: Chris Sarette (COO, Modern Times), Rick Wehner (Founder, Brewery Finance), William E. Camacho (Principal, CLTVT), Mary Brettmann, CPA (Beverage Business Builders), Doug Constantiner (CEO/Cofounder, Societe Brewing), Andrew Schwarz (VP & Senior Commercial Lender, Torrey Pines Bank)

    • Location: The Lafayette Hotel

    9:55AM: 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®), Brandon Hernandez (Chief Marketing Officer, Societe Brewing)

    • Location: The Lafayette Hotel

    11:20AM: 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:  William E. Camacho (Principal, CLTVT),  Dustin Hauck (Hauck Architecture), Brian Mollohan (Ruby Street Brewing)
    • Location: The Lafayette Hotel

    12:50PM: LUNCH + ONE ON ONE 20-MINUTE BREAKOUT SESSIONS

    • Description: The 20-Minute Sessions are designed to help connect you with innovative brewing companies, build valuable business relationships, and get feedback on your plans. Availability will be first come first served for attendees for your preference of expert.
    • Instructors:
      • Mary Brettmann (Beverage Business Builders)
      • Dustin Hauck (Hauck Architecture)

      • Rick Wehner (Brewery Finance)

      • Erik Fowler (White Labs)

      • Brian Mollohan (Ruby Street Brewing)

      • Candace Moon (Craft Beer Attorney)

      • More coming soon

    • Session Times: 12:50pm, 1:15p, 1:40pm, 2:05pm
       

    2:30PM: SEMINAR & HANDS ON: SENSORY TRAINING

    • 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. FlavorActiV kits provided by BSG CraftBrewing.
    • Instructors: Kelly Schiabor (Taste Endeavors), Erik Fowler (White Labs), George Thornton (Home Beer Co. & The Brewer: Resource Center), Morgan Tenwick (Modern Times)
    • Location: The Lafayette Hotel

    4:00PM: 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 Lafayette Hotel
    • Instructors: Erik Fowler (White Labs), Nathan Stephens (Principal Brewer, Eppig Brewing)

    5:30PM: TECHNICAL TOUR @ LOCAL CRAFT BREWERY

    6:30PM: DINNER

     

     

    DAY 3 (AUGUST 7, 2018)

     

    8:30AM: 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 Lafayette Hotel

    9:55AM: 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: Patricia Aron (Senior Brewing and Raw Materials Scientist, BSG), Eric March (Star B Ranch & Hop Farm, San Diego Hop Growers Association)
    • Location: The Lafayette Hotel

    11:20AM: 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 Lafayette Hotel

    12:50PM: LUNCH + ONE ON ONE 20-MINUTE BREAKOUT SESSIONS

    • Description: The 20-Minute Sessions are designed to help connect you with innovative brewing companies, build valuable business relationships, and get feedback on your plans. Availability will be first come first served for attendees for your preference of expert.
    • Instructors:
      • Candace Moon (Craft Beer Attorney)
      • Jon Carpenter (Kathinka Engineering)
      • Dustin Hauck (Hauck Architecture)

      • Rick Wehner (Brewery Finance)

      • Erik Fowler (White Labs)

      • Brian Mollohan (Ruby Street Brewing)

      • Susie Baggs (Brown Bagg Beverage)

      • More coming soon

    • Session Times: 12:50pm, 1:15p, 1:40pm, 2:05pm

    2:30 PM: KATHINKA LAB ANALYSIS REVIEW & QA/QC

    • 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. 
    • Instructors: Jon Carpenter (Kathinka Labs), Mark Eurich (QA, New Belgium Brewing), Lauren Zeidler (Director of Quality, Ballast Point), Morgan Tenwick (Modern Times)
    • Location: The Lafayette Hotel

     

    4:00PM: TECHNICAL APPROACHES TO TRENDY STYLES

    • Description: We take a look at how the nations hottest breweries are putting out small batch barrel-aged stouts, sours, wild ales, saisons, fruited beers, and New England-Style IPAs. 
    • Instructors: Andrew Schwartz (Modern Times), Tim Kamolz (Modern Times)
    • Location: The Lafayette Hotel

    5:30PM: TECHNICAL BREWERY TOUR

    6:30PM: DINNER

     

     

    DAY 4 (AUGUST 8, 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 through design, equipment/POS selection, operational strategies, retail, guest taps, and more.
      • Instructors: Dustin Hauck (Hauck Architecture), Doug Constantiner (CEO/Cofounder, Societe Brewing), Stacy Drayne (Half Door Brewing Co.)
      • Location: The Lafayette Hotel

      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), Susie Baggs (Founder & Chief Beverage Officer, Brown Bag Beverage, Inc.), Rachael Akin (Brand Czar & Co Founder, Benchmark Brewing Company)
      • Location: The Lafayette Hotel

      11:30AM: 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), More Coming Soon
      • Location: The Lafayette Hotel

      1:00PM: LUNCH

      2:00PM: TECHNICAL BREWERY TOUR

      3:30PM: BUS FROM BREWERY TO AIRPORT

       


      Instructors - More Coming Soon (30+ Presenters Planned)

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      DOUG CONSTANTINER, COFOUNDER/CEO, SOCIETE BREWING COMPANY

      Doug Constantiner began homebrewing in 2005 and moved into professional brewing in 2009.  Before starting Societe Brewing Company, he worked as a brewer for The Bruery (Placentia, CA) and had short stints at Oggi's Pizza and Brewing Co. and Green Flash Brewing Co.  Doug opened Societe Brewing Company in 2012 with his business partner, Travis Smith.  Currently, Doug serves as the CEO for Societe, which will produce 5,000bbl of draft-only, San Diego-only beer in 2017.  Societe operates out of a centrally located, single location in the Kearny Mesa area of San Diego.

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      CHRIS SARETTE, COO, MODERN TIMES

      Chris Sarette grew up in the beer business, which his father spent 25 years in as an executive at a leading distribution house. After finishing a dual BA/MA program at the University of Southern California, Chris spent seven years managing a San Diego-based non-profit, in charge of operations during a period of intense growth. Since joining Modern Times, Chris has expanded his responsibilities dramatically. He now oversees the brewery's leadership team as well as key business relationships, such as its lending partners and financial advisories. Chris is also in charge of project management for the brewery's capacity and retail expansions. Managing double to triple digit growth annually, Chris splits his time between overseeing the day-to-day operation and ensuring the brewery stays on its detailed growth plan.

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      BRANDON HERNÁNDEZ, CHIEF MARKETING OFFICER, SOCIETE BREWING COMPANY

      As Chief Marketing Officer for San Diego-based Societe Brewing, Hernández is responsible for the company's social media, graphic design, copy-writing, marketing communications, public relations, brand development and more. A marketing professional of 20 years, he previously worked as Marketing Manager for AleSmith Brewing and Senior Communications Specialist for Stone Brewing. In the latter role, Hernández grew the company's social-media audience into the most-engaged of any brewery in the world and was integrally involved with numerous marketing campaigns including Stone Groundbreaking Collaborations, the most lucrative brewery crowdfunding campaign in Indiegogo history at the time of its conclusion. In addition to his role at Societe, Hernández is a freelance journalist focusing primarily on craft beer and the brewing industry. He is Editor at Large for San Diego-based West Coaster Magazine, the San Diego columnist for Celebrator Beer News, an on-air beer correspondent for CW6 San Diego, and has had his work featured in USA TODAYAll About BeerImbibeThe San Diego Union-TribuneSan Diego MagazinePacific San Diego MagazineSan Diego ReaderBeer Paper LA, and numerous other publications and online outlets. He is a member of the California Craft Brewers Association's Social Media Advisory Committee, the author of San Diego Beer News: Complete Guide to San Diego Breweries as well as the founder of the Beer to the Rescue charity campaign benefiting the Lupus Foundation of Southern California.

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      GEORGE THORNTON, THE HOMEBREWER AND HOME BREWING CO.

      George Thornton is the co-founder of The Homebrewer, a supply store and resource center for homebrewers (2012), and Home Brewing Co. (2014), a craft brewery and tasting room.

       

      George began brewing beer as a hobby in 2002, at the behest of his older sister. The path from hobby to career began in grad school, while working at a local supply store.

       

      George is an instructor for the SDSU Business of Craft Beer Certificate Program, a Certified Cicerone® and a Certified Beer Judge.

       

      He has a BA in History from UCSD, and a MA in History from SDSU. 

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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.

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      LAUREN ZEIDLER, DIRECTOR OF QUALITY, BALLAST POINT

      Lauren Zeidler joined Ballast Point in 2012 and has been fortunate enough to grow with the company alongside a stellar team since then.  Now Director of Quality, she is oversees all operations within Ballast’s multiple labs and Field Quality team; she also gets to be continually amazed by what yeast can do to create interesting, complex beers.  Prior to entering the craft beer scene, she studied Evolution and Gender & Women’s studies at UC Berkeley.  Lauren is passionate about Quality in the brewing industry and loves to talk with people about it.  She enjoys trying new beers, travel, being a nerd, and trying new things.

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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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      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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      ERIK FOWLER, CERTIFIED CICERONE, WHITE LABS

      Erik joined White Labs in 2014. Before working with the fermentation company, he worked for a prominent international beer company, a San Diego-based nano-brewery and several beer and wine centric retail outlets. For more than four years, Erik has led beverage education classes on sensory evaluation, history, pairings and proper serving techniques. He is Cicerone® Certified and holds a Business of Craft Beer Certificate from San Diego State University Extended Studies. Through his various endeavors, Erik use his knowledge and expertise to make fermentation and service education informative, accessible and engaging to professionals and hobbyists alike.

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      JON CARPENTER, SENIOR ARTISANAL BEVERAGE CONSULTANT, KATHINKA LABS

      Jon’s career in beer began as a summer brewing intern at Drakes Brewing Co in the early 2000’s while attending UC Davis, studying Brewing Science. After graduating with a BS in Food Science Technology (Brewing Emphasis) and a BA in Political Science, he went on to work for Anheuser-Busch in their Research Pilot Brewery. The 18bbl brewing system there cranked out over 1,000 brews per year with a small devoted staff helping to evaluate brewing processes, raw materials, and new product development. He then moved on to manage brewing process and reliability at another Anheuser-Busch brewery in Merrimack, NH where he remained until 2010, leaving to return to the craft beer side of the industry.

       

      Jon’s next post in the beer world came as the Assistant Brewmaster for Dogfish Head Craft Brewery, overseeing day-to-day operations at the production brewery in Milton as well as recipe development and operations at the DFH brewpub in Rehoboth Beach, DE.

       

      In 2011, Jon left Dogfish Head to return to his home state of California taking a role as one of the founding partners of and Brewmaster for Golden Road Brewing in Los Angeles, CA. He oversaw all brewery engineering and design, new product development and operations, staffing, training, and construction/installation of both a 15bbl pilot system and 50bbl production brewery there within the first 18 months of operations. In 2013, Carpenter left his partnership with Golden Road.

       

      Shortly thereafter, Jon signed on with Alchemy and Science Brewing Collaborative as Brewmaster. Over the next 4 years, he oversaw the 5 companies making up the collective – Angel City Brewery in Los Angeles, Concrete Beach Brewery in Miami, Coney Island Brewery in Brooklyn, Traveler Beer Company, and The Just Beer Project, including contract brewing operations in Cincinnati, OH and Breinigsville, PA. During that time, he was also able to design and oversee construction of two ground-up brewery builds – a 10bbl pilot brewery in Brooklyn and 20bbl small production brewery in Miami, as well as the expansion and buildout of Angel City Brewery in LA. In early 2017, Jon left his role as Brewmaster for Alchemy and Science. He currently lives in Los Angeles, CA.

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      ERIC MARCH, STAR B BISON RANCH & HOPS FARM

      Eric March is the Foreman for the Star B Bison Ranch & Hop Farm, a 1270 acre Bison Ranch with 2 acres of hops in production and 1 acre expansion coming this year.  Star B has been growing hops commercially for 7 years in eastern San Diego county. Eric is the Co-founder of the San Diego Hop Growers Association, the Southern California Representative for the USAHops Small Grower Council, and is Vice-President of the new California Hop Growers Association. In addition to his responsibilities at the ranch and involvement with hop growing, Eric is a Homebrewer and Beer Enthusiast.

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      PATTIE ARON, PhD, BSG

      Pattie Aron obtained a B.S. in Biochemistry from Elmira College and both her M.S. and Ph.D degrees in Food Science and Technology from Oregon State University. Pattie’s passion for fermentation led her to conduct graduate research in wine chemistry and brewing science. From 2011- 2017 Pattie was the Senior Hop Chemist in the Applied Brewing and Research team at MillerCoors. In this role she researched and innovated hopping products and technology, directed brewing trials related to hop variety development, and developed a hop sensory program.  Her research also focused on off flavor troubleshooting as well as beer flavor and flavor stability pertaining to hops and other raw materials.  In her current role, Pattie is the Senior Brewing and Raw Materials Scientist for Rahr Malting.  She currently conducts research and development and manages the technical research and brewing laboratories in the Brewing Research and Innovation group at the Shakopee, MN headquarters.

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      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.

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      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 over 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.

      WILLIAM CAMACHO, PRINCIPAL, CLTVT, Inc.

      William Camacho has been servicing the technical construction market prevalent in the Southern California arena for the past 15+ years. William’s main focus has been Brewery, Distillery, and Life Science markets. Prior to founding CLTVT, William had been an integral part of Serbia Consulting Group, a Corporate Real Estate Consulting firm servicing technical clients in owner's representation, pre-construction planning and construction management. With a foundation of experience stemming from 6 years in the Naval Nuclear Power program and 12 years on facility planning, facility management, procuring institutional and private financial vehicles, site and tenant improvement pre-construction planning, authoring regulatory protocol compliance documents for cGMP Biotech Manufacturing facilities, plus 10 years of craft brewery production efficiency optimization, planning, procuring, and commissioning, William has been directing and managing the process from concept to completion for technical and production Companies, establishing a reputation of solid work ethic and smart project management reliability.

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      RICK WEHNER, FOUNDER, BREWERY FINANCE

      Rick Wehner founded Brewery Finance in 2005 after thumbing through the Brewers Resource Directory that was sitting on the bar at the soon to be opened Dry Dock Brewing Company.  After realizing that there weren’t any finance companies listed in the BRD, he formed Brewery Finance the next day as an offshoot of 5280 Financial, a general equipment finance company he owned with his brother and partner.  Like many, he was a homebrewer that was fascinated with great beer and wanted to contribute to the community.  With a background in equipment finance and a passion for beer, Brewery Finance was born.   Rick has been focusing on helping new and expanding craft breweries finance their equipment purchases ever since. 

      Rick is a Colorado native and despite Brewery Finance being acquired by Tacoma, WA based Pinnacle Capital Partners, still resides and works in Colorado.

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      KELLY SCHIABOR, FOUNDER, TASTE ENDEAVORS

      Kelly Schiabor has economics and biology degrees from Duke, and a PhD in molecular & cell biology from UC Berkeley. She has focused on understanding behavior, human genetics, & yeast fermentation flavor development, and has a keen sense of consumer sensory perception.

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      CHRISTINE MANSOUR, FOUNDER, TASTE ENDEAVORS

      Christine Mansour has psychology & economic degrees from Harvard College. She understands consumer behaviors in terms of preferences, marketing, & sales strategies. Her mission is to bring the power and accessibility of consumer insights to craft beer to help companies be more strategic in an oversaturated market. 

      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.

      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.

      SUSIE BAGS, FOUNDER, BROWN BAG BEVERAGE

      Susie Baggs founded Brown Bag Beverage with a passion for customer service and craft beer and the desire to shake up the craft beer distribution segment in San Diego.  Her passion for craft beer started long before while she was in college, but her focus on distribution came after a stint in the restaurant industry. 

       

      In 2010, Susie started an adventure that would take over her days and nights for 2 ½ years… Susie and a friend opened a restaurant in Hillcrest, San Diego. During these years, in addition to all the hard work, Susie learned a ton about hospitality and the food and beverage industry. It was here that it became apparent that customer service in the beer distribution channels was hard to come by if not totally non-existent. Once Susie decided to sell her half of the restaurant, it was clear that she needed to find a way to fill this gap. California has close to 400 craft breweries, and Susie is confident that many of them are as passionate about great service as they are about craft beer. Susie created Brown Bag Beverage in 2013 to guarantee quality throughout the entire process… from Malting to Drinking.


      Location

      With more than 100 breweries, San Diego is one of the top beer cities in the world. From national favorites Stone, Lost Abbey, and Ballast Point to lesser known but still delicious Toolbox, Belching Beaver, and Societe breweries, there is something for any beer lover. What better place to collaborate with some of the best minds in brewing than the hot spot that is San Diego.

       

      For 'Solo Room' ticket holders, you will be staying in the newly redesigned Lafayette Hotel in San Diego:


      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 workshop 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 (August 5) until the final brewery tour (August 8).

       

      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 The Lafayette Hotel. For any events offsite, we will provide transportation.