Accelerate Your Brewery

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

There are only 39 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 Fort Collins, Colorado, 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 available), meals, seminars, brew day, technical brewery tours, lab analysis of your beer ($180 value for Brew2 and Brew4), chance to win advertising at pitch event ($3,000+ value), and networking events.


The Brewery Workshop will run from August 6-9, 2017, in Fort Collins, Colorado.



Some of the amazing presenters:

Photos from the San Diego Workshop


DAY 1 (AUGUST 6, 2017)


  • Production Brew Day Information: This an optional portion of the event. Throughout the day, you will brew with one of commercial breweries listed here. All of the breweries are founded by former homebrewers with limited production experience. There will be 10 spots per brewery and they will be first come first served.

  • WeldWerks Brew Day Description: In the two short years since launch, Weldwerks is in the top 25 of Untappd, has won 10 Best New Breweries on USA Today, and has launched highly regarded brands such as Juicy Bits, Medianoche, Achromatic, and Climacteric. During the brew day, you'll work with Neil Fisher (Cofounder/Brewmaster) 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.

  • Cerebral Brew Day Description: Cerebral has become a Denver darling in the short couple of years they have been around, with a focus on hazy IPAs, barrel-aged stouts, and some of the best saisons in the country (GABF Silver in Brett Beer Category). You'll spend the day learning from Sean Buchan (Cofounder/Brewmaster) about their recipes, space, taproom operations, and more.

  • Location: WeldWerks Brewing or Cerebral Brewing


  • Description: Geared towards new and experienced brewers, we cover sourcing, logistics, basic cooperage tools, what to look out for, and some minor on-the-fly repairs. This is done lecture style along with Q&A.
  • Instructor: Matt Albrecht (Founder/Owner, River Drive Cooperage)
  • Location: Cerebral Brewing Taproom


  • Description: Geared towards new and experienced brewers, we cover sourcing, logistics, basic cooperage tools, what to look out for, and some minor on-the-fly repairs. This is done lecture style along with Q&A.
  • Instructor: Matt Albrecht (Founder/Owner, River Drive Cooperage)
  • Location: WeldWerks Brewing Taproom



  • Description: Guiding a new brewery from its infancy into a productive, well-rounded, and functional business is no easy feat. Here, successful craft-beer entrepreneurs will share their key strategies and guiding principles for realizing sustainable and satisfying growth. They will also cover the timeline and necessary activities to go from idea to multi-state production and distribution.
  • Instructors:  Tim Cochran (Founder, Horse & Dragon), Neil Fisher (Cofounder/Brewmaster, WeldWerks), Tim Myers (Owner/Brewmaster, Strange Craft Beer), Kyle Carbaugh (CEO/Brewmaster, Wiley Roots Brewing)
  • Location: Armstrong Hotel


  • Location: Tap & Handle


  • Description: Pitch your business of brewing 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).

  • Location: Tap and Handle

  • Schedule:

    • 8:30: Patty A.

    • 8:40: Brenda S.

    • 8:50: David M.

    • 9:00: Bradley K.

    • 9:10: Cam S.

DAY 2 (AUGUST 7, 2017)


    • 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: Rick Wehner (Founder, Brewery Finance), Michelle Reding (Cofounder, Dry Dock Brewing), Ryan Evans (Cofounder, Bruz Beer), Mike Madden (Senior Manager, EKS&H)

    • Location: The Armstrong Hotel


    • 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), Kirk Lombardi (Founder/Brewmaster, Zwei Brewing), Zach Baitinger (Brewing Materials Buyer & Planner, New Belgium), Chris Schooley (Cofounder, Troubadour Malting)
    • Location: The Armstrong Hotel


    • 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 Armstrong Hotel
    • Instructors: Joanne Carilli-Stevenson (White Labs), Erik Fowler  (Education & Engagement Curator, White Labs), Kirk Lombardi (Brewmaster/Cofounder, Zwei Brewing), Jeff Griffith (Head Brewer, FATE Brewing Co.)

    1:00PM: LUNCH

    • Location: Mainline



    • 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), Matt Osterman (President, Sleeping Giant Brewing), Brian Mollohan (Founder, Ruby Street Brewing)
    • Location: The Armstrong Hotel


    • Description: Enjoy a technical tour of the 2012 GABF Small Brewery of the Year!
    • Location: Funkwerks Brewing

    6:00PM: DINNER

    • Location: Ace Gilletts


    • Description: Pitch your business of brewing 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: Tap and Handle
    • Schedule
      • 8:30: Robert P.
      • 8:40: Christopher T.
      • 8:50: Kai K.
      • 9:00: Eric J.
      • 9:10: Jeff D.
      • 9:20: Dustin B.



    DAY 3 (AUGUST 8, 2017)



    • 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 Armstrong Hotel


    • 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: Danny Oberle (Production Coordinator, Crooked Stave),  Jamie Dobos (BSG), Brian Crosby (Global Account Manager, Crosby Hop Farm)
    • Location: The Armstrong Hotel


    • 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 Armstrong Hotel


    • 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: Mary Burge (Lab Director & QA Consultant, Kathinka Engineering Inc.)
    • Location: The Armstrong Hotel


      • 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: Mary Burge (Lab Director & QA Consultant, Kathinka Engineering Inc.), Lindsay Barr (New Belgium), Dan Driscoll (Quality Assurance Manager, Avery Brewing)
      • Location: The Armstrong Hotel


      • Description: The goal of Three Four Beer Company is to promote a one-of-a-kind brewpub experience that only the Road 34 family can offer. The brewpub has 49 tap handles featuring some of the best beers on the planet, including several offerings produced onsite on our small but powerful 3 barrel brewhouse. 
      • Location: Three Four Beer Co

      6:00PM: DINNER

      • Location: Three Four Beer Co
      • Caterer: La Luz Tacos



      DAY 4 (AUGUST 9, 2017)


        • 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: Ray Decker (Hospitality Director, Avery Brewing), Cinzia Wallace (Tasting Room GM, Left Hand Brewing Co.), Sara Paxston (General Manager – Bar Ops, Great Divide Brewing Company), Kipp Powell (Taproom Manager, Funkwerks)
        • Location: The Armstrong Hotel


        • 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), Terry Cekola (Founder, Elite Brands of Colorado), Gary Bray (President/Founder, Vertical Beverage), Eric Wallace (President, Left Hand Brewing Co. & Past Founder/President, Indian Peaks Distribution Co.)
        • Location: The Armstrong Hotel


        • Description: As competition increases and the growth of craft slows, more small and mid-tier breweries are being impacted by the pressure—not because their beer is a problem but because everything else is.
        • Instructors: Steve Jones (Owner/Head of Brewing Operations, Pateros Creek Brewing)
        • Location: The Armstrong Hotel

        1:00PM: BOXED LUNCH TO GO



        • Description: Bierstadt are ones for tradition. They have brewed a lot of beer over the years, and it is their belief that traditionally brewed lagers are classics for a reason. They have stood the test of time. So when it came time to tell common sense to stick its foot up its ass, mortgage everything and go all in, they resurrected an eighty-four-year-old brew kettle from Germany and a strict Reinheitsgebot process.
        • Location: Bierstadt Lagerhaus





        Doctor of Physical Therapy turned Head Brewer, Sean latched onto brewing as a way out of the eternal emptiness that is American health care. After receiving a homebrew kit from good friends PJ and Jess, Sean fell headlong into this incredibly addicting “hobby”. Numerous awards and experience brewing alongside friends at professional breweries prompted Sean to make the best career move one could possibly make. If you see a tall, awkwardish guy lumbering around the brewery, that’s probably him. Take caution, as he’s easily startled.


        Neil has been homebrewing for more than five years and since his first batch, he dreamed of opening his own brewery. WeldWerks Brewing is the culmination of that dream. Less than a year into brewing, WeldWerks picked up a silver medal at the Great American Beer Festival in 2015. Neil joined us for the Brewers Retreat at Devil's Thumb Ranch in 2015 and is coming back as an instructor to share all of his knowledge about opening an operating a brewery.

        WeldWerks was just voted the #1 new brewery in the country by the USA TODAY® contest.


        Ray Decker is the Hospitality Director for Avery Brewing Co. and oversees the operations for the brewery’s Restaurant and Tap Room, which opened in February of 2015. 


        His career began when he was five years old while living over his family-run seafood house, The Holy Mackerel. He remembers vividly peeking into the dining room wearing only his pajamas and witnessing the joy and electricity that was created through great food and inviting hospitality. Since moving to Colorado in 2002 Ray has been heavily involved in the craft beer movement and developed the beer program for The Kitchen in Boulder where he served as the Executive GM and Beer Director for all of their restaurants. 


        It’s at Avery, though, where Ray gets to combine his passion for Craft Beer with his deep love for Hospitality. He believes that serving amazing beer and food is essenrytial for attracting the potential first time guest, but it’s the Hospitality that will bring the guest back and where the relationship begins. He guides his team to treat each guest as if they were in their own home and to create an experience that is unique to the moment and to the individual. 

        When Ray is not at Avery he is most likely spending his time with his son Duke going on adventures and embracing all the wonder that Colorado has to offer. 


        Michelle Reding is an Iowa native and numbers girl. She has a Bachelor of Science in Business with Minors in Math and Statistics from Iowa State University.  She moved to Colorado in 1998 to work as a pension actuary on corporate and public defined benefit plans in Human Resource consulting firms.

        Michelle assisted on nights and weekends at The Brew Hut homebrew supply shop that she and her business partner Kevin DeLange purchased in 2002. Three years later, they launched a small brewery, Aurora’s first brewery, in the back of the shop.

        Michelle left the corporate world in 2011 to be at the brewery full-time as the Numbers Girl in charge of HR and Finance. Michelle sits on the City of Aurora’s Group Employees Retirement Plan board.


        Tim Cochran is co-founder/co-owner of Horse & Dragon Brewing Company in Fort Collins, Colorado.  He and his wife Carol started the company in early 2013 and opened the brewery in May of 2014 after dreaming about and researching craft beer around the US and the world for the past 20 years.


        Before opening Horse & Dragon Tim worked across Asia and Latin America managing international brand businesses for Miller Brewing Company/SABMiller.    He has sold beer in more than 35 countries and has sampled beers in another 20.  Tim and his family lived in 5 different countries and territories, most recently in Bogotá, Colombia prior to moving to Fort Collins.


        While living overseas Tim and Carol always enjoyed returning to the States to experience the craft beer revolution that started in the 1990s.  Tim is from Oregon while Carol is from Colorado, so visiting family always included brewery tours and enjoying the growth of interesting, great tasting beers that was occurring in both of these craft-heavy beer markets.


        A New England native, Matt was raised by a family of woodworkers and craftsman. Starting his company in 2008, River Drive was amongst the pioneers of the Craft Beverage revolution. Using a consultative approach, Matt and his crew work closely with beer, wine, and spirit makers to customize and fine tune their aging programs. Matt combines the art of old fashioned coopering with industry leading technology, all built upon a foundation of Quality, Consistency, and Control.


        Jon Eric Wallace is the President and co-founder of Indian Peaks Brewing Company, parent company of Left Hand Brewing Company.  Eric grew up around the world as the son of an Air Force officer, and was exposed to good beer at a precocious age in Germany. He graduated from the U.S. Air Force Academy in 1984 with a degree in international affairs, and spent 8 years in the Air Force as a communications officer in Italy and Turkey before moving back to the U.S. in 1993. Upon his return, he was inspired by the renaissance in craft brewing developing here in the U.S. and, along with co-founder Dick Doore, decided to jump headfirst into the craft beer business.

        On the personal side, Eric has been married to his wife, Cinzia, since 1991 and has three beautiful children, Naomi, Noel and Nicolas.  He’s an avid foodie (his business card says “Beer is Food”), loves good espresso, and seeks out the world-class and unusual beers that are being produced in this country and beyond.  He is convinced that the US is the most interesting and creative craft brewing scene in the world today.

        One of Eric’s focuses is giving back to the local community where he works, lives and plays. He serves on the Brewers Association Board of Directors as Vice Chair, the Colorado Shakespeare Festival Advisory Board, the Colorado Brewers Guild Government Affairs Committee, The Longmont Economic Development Partnership Board and he is a member of Longmont Odd Fellows Lodge No. 29 and Skyline Kiwanis.  Left Hand Brewing Company has been named both small and large Business of the Year by the Longmont Area Chamber of Commerce.  In 2015, Left Hand generated over $687K in donations to many different non-profits through its various fundraising efforts.

        Eric received the F.X. Matt Defense of the Industry Award at the Brewers Association’s annual Craft Brewers Conference in April 2009 for successfully leading the charge to preserve beer drinker choice and selection in defeating damaging legislation in Colorado as chair of the Colorado Brewers Guild Legislative Committee and for two years as president of the Guild.   He was inducted into the Boulder County Business Hall of Fame in 2012. Eric received both the Tom Brock Award for business leadership in the Longmont community and was named an Ernst and Young Entrepreneur of the Year in the Mountain Desert Region in 2014.

        Left Hand Brewing was founded by Eric Wallace and Dick Doore on September 21, 1993, and has been crafting a well-balanced portfolio of award-winning beers that are now available in 36 states and 10 countries.  We believe in balance in beers, that beer is food, and we won’t make a beer that we don’t drink.

         We’ve been fortunate enough garner many accolades over the years:

        • 9 medals at the World Beer Cup
        • 27 medals at the Great American Beer Festival
        • 9 European Beer Star Awards
        •   Sawtooth Ale: “Our #1 Bitter” – New York Times
        • Milk Stout: “Malty, Roasty Goodness” – TIME Magazine
        • Best Stout in America, Milk Stout – Draft Magazine
        • Best Beer Ever Brewed, Oak Aged Imperial Stout – Modern Brewery Age
        • Best and Most Drinkable Lager brewed in the US today: Polestar Pilsner – Beer Advocate

         For more info, visit

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        Danny Oberle is the Production Coordinator at Crooked Stave Artisan Beer Project. He has been with the company for 5 years, starting as the original bartender and working his way up through many departments & positions, including Packaging, Cellar, Brewer, and Head Brewer.  As Production Coordinator Oberle deals with supply chain management (malt, hops, adjuncts, fruit, etc.) and working with CS suppliers. As a proud Colorado Native, he enjoys fly fishing, backpacking, backcountry snowboarding and finds solace in our beautiful Colorado mountains.


        Mike has more than 15 years of public accounting experience with EKS&H and another national public accounting firm. A leader in the craft brewery and distillery client industry group and a member of our manufacturing niche. He provides clients extensive expertise on financial reporting, including private company and SEC audits, reviews, and compilations, employee benefit plan audits, agreed upon procedures, Sarbanes-Oxley Section 404, and due diligence. Mike has over 12 years of experience working directly with craft breweries and distilleries.

        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.


        Zach Baitinger is the Brewing Raw Materials Buyer & Planner at New Belgium Brewing Company.  In his career, Zach has spent time in the fields of education and pharmaceuticals, he also worked at A-B in their Quality Assurance lab in Fort Collins.  He has spent the last eight years at New Belgium focused on brewing materials, namely malt and hops.  In addition to his Supply Chain responsibilities, he is the NBB kosher lead, a taste panelist and is active in process of new brand development.  Zach has a B.S. in Biology from Ripon College in Wisconsin and an MBA from Colorado State University.


        Terry Cekola started Elite Brands of Colorado in 2003 after spending her life working in a family run business, and she credits her father for inspiring her to venture out on her own. When Elite opened its doors there were only two employees, and under Terry’s leadership it has grown to 85 people strong. Terry has a passion for craft beer and Elite prides itself on being a 100 percent craft brand house. Terry is also proud to represent a portfolio of over 40 Wine and Spirits suppliers from around the world.

        Terry has infused her positive thinking and can-do attitude into every aspect of her life and business. Elite Brand’s primary goal is helping their people and brands achieve success and giving back to the local community.


        Terry serves on the board of the Colorado Beer Wholesalers Association. Terry and Elite Brands have received many awards over the years including 2012 Colorado Companies to Watch Winner, 2014 Top 250 Private Companies, 2015 Top Woman Owned Businesses, 2016 Top 50 Family Owned Businesses among others.


        Kyle’s brewing endeavors started similarly to many others: at home, on a stovetop, while working a corporate day job.


         In 2013, he and his wife/business partner, Miranda, opened Wiley Roots Brewing Company in Greeley, Colorado. Wiley Roots opened with a lineup of classic American styles, and within the first three months of brewing professionally won a bronze medal at the 2013 Great American Beer Festival for their American-style Wheat, Super 77. The bronze was then followed up with a gold medal at the 2015 Great American Beer Festival.


         Since embarking on his professional brewing career in 2013, Kyle’s passions (along with the passions of the rest of the Wiley Roots family) have taken over at Wiley Roots resulting in adapting the brewery to a more categorically farmhouse-style brewery, interweaving some of the classic American styles, with new and innovative styles, along with creative interpretations of traditional Belgian and French saisons and barrel aged sour beers.


        Strange Craft is the realization of a dream by an out-of-work IT Tech. Suddenly unemployed, he needed a Plan B. So with his retirement savings, home brew recipes, and 20-gallon home brew equipment, he set out to open Strange. The love of brewery began with Tim’s first batch for his wedding in 1997. After his third batch boiled over and flooded the kitchen, he was moved to the back deck. A chance encounter with a CraigsList ad in December 2005 for a professional brew sculpture lit the flame that eventually became Strange Brewing Company, now Strange Craft Beer Company.


        Strange opened on May 19th, 2010, as a one-barrel microbrewery. Starting out small allowed him to focus more on the recipes than on running and building a small business. Brewing one barrel at a time allowed Tim to experiment and tweak, refining recipes for the day when a larger brew system would be employed.

        Ryan is a co-founder of Bruz and is responsible for brewery operations. A Colorado native, Ryan has an MBA from the University of Denver and has extensive business experience - having held executive positions in several industries. Also a homebrewer, Ryan discovered Belgian beer while backpacking through Europe and couldn’t get them out of his mind. He returned from his travels with a thirst for Belgian beer and a love for Belgian culture.

        An avid outdoor sports enthusiast, Ryan has climbed nearly all of Colorado’s “fourteeners”, Denali in Alaska three times, and is a lover of hiking, camping and backcountry skiing. Last summer, Ryan climbed Mount Kilimanjaro in Africa, adding it to the list of famous mountains he has summited.



        Gary Bray is the Founder/President of Vertical Beverage, offering distribution consulting for the craft beer industry. Gary has a 40 year history in the industry, starting at the bottom working breakage, progressing as forklift driver, keg driver, draft manager, GM of Sales and VP of Beer Sales and management for various larger and smaller distributors. He has worked with domestic brands, imports, and craft.


        Steve Jones is the co-founder of Pateros Creek Brewing Company which opened its doors in 2011. It was the 8th brewery in Fort Collins marking the beginning of the Craft Beer explosion over the past 7 years, growing to over 20 breweries now. Throughout its existence, more than 200 unique recipes were brewed and packaged into kegs and cans for both on premise consumption in their taproom located in Downtown Fort Collins, as well as distributed across Colorado, parts of Georgia, and Minnesota. The ups and downs of owning a brewery are all too fresh for Steve as he had to close Pateros Creek in April 2017 due to a raise in rent and tight competition in the market. He is now doing some consulting while he spends time with his two young boys, Dillon and Porter, on his way to his next adventure in the world of brewing.


        Hey everyone! My name is Sara Paxston and I am the General Manager of Bar Operations with Great Divide for our two taprooms. I have been in the hospitality industry for 15 years and was introduced to craft beer about 4 years ago when I was helping open a restaurant in Frederick, CO. It was an eye opening experience tasting all of the different styles of beer and even offered me the opportunity to get my Certified Beer Server accolade. This industry is fun and ever-growing which makes it such an amazing experience every day. If you don’t catch me in the taprooms you might see me out tasting beers at other breweries or out on the golf course, either way I’d love to say cheers!


        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.


        Whether a brewer is looking for the next experimental or legacy hop, Brian presents a wide range of hop products available to craft brewers along the West Coast and overseas. A fourth generation Crosby Hop family member, Brian uses his expertise in management and engineering to lead the ongoing expansion and innovation of Crosby Hop Farm. Prior to Crosby Hop Farm, Brian worked in commercial construction management then later as a financial planner for a wealth management firm. Brian served in the U.S. Navy, and following his time in the military obtained a Bachelor of Science degree in Civil Engineering from Oregon State University. Affectionately known among the staff as ‘Uncle B’, Brian is an engaging storyteller and the family hop heritage expert.   


        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.


        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.


        Chris Schooley's coffee odyssey began in 1997 at Margie’s Java Joint in Greeley, CO. In 1999, he was hired by Intelligentsia Coffee and Tea in Chicago, IL where he managed their first retail location, eventually working his way into production and roasting. He then moved on to Metropolis Coffee in Chicago where he became the Director of Coffee Purchasing and Roasting. Chris was elected to the Roasters Guild Executive Council in 2008 and served as Chair for 2011-2012. Chris has also been a regular contributor to Roast Magazine and the Specialty Coffee Chronicle. In 2009, Chris moved his family to Fort Collins where he worked with Sweet Maria's on creating a service for small roasters who were excited about roasting amazing coffees but didn’t necessarily have the access to them called Coffee Shrub. 

        After doing some collaborations with craft brewers he realized that there was an opportunity to in that industry to be a conduit between Colorado farmers and brewers, and started Troubadour Maltings with Steve Clark here in Fort Collins. Troubadour has been in production now for just about a year and a half and has provided Colorado grown grains to a number of brewers throughout the  country.


        Kipp has worked in the service industry for over 13 years. He has been with Funkwerks for over 4 years now, starting as a beertender, he quickly moved to the role of Taproom Manager. Before working at Funkwerks, Kipp enjoyed visiting breweries of all shapes and sizes. This hobby drove him to gain more knowledge of all things beer and eventually getting his foot in the door at Funkwerks. His favorite part of working in a brewery is sharing delicious beer with really awesome people. The job is especially gratifying to him when he is able to find a beer that someone who doesn’t like beer will drink. He always says, “Not every beer is for everyone, but there is a beer for everyone!”


        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.


        Here is a list of Dustin's impressive client list.


        Kirk is passionate about Craft beer in general and loves a good Craft Lager.

        After receiving his Brewing Certificate from The American Brewers Guild in 1999, Kirk began his brewing career at CB Potts 1997 where he worked as Assistant & Head Brewer at the Fort Collins Brewery and as Regional Brew Master until 2013, Overseeing six brewing locations in the Colorado & Wyoming region he gained many a brewing experience.


        Kirk and his brother have garnered several Medals for their German-Style Lagers and Weissbier over the years. Winning GABF Gold’s for German-Style Pils, Weiss & Helles, GABF Silver for Helles, World Beer Cup Silver for Maibock and GABF Bronze for their Dunkel Lager.


        Kirk opened Zwei Brewing Co in 2014 with his Brother and Co-brewer and three other Northern Colorado Natives.


        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 Dobos works in sales development for BSG Craftbrewing, focusing on new customer outreach and ingredient contracts. Jamie came to BSG in 2013 with a background in wine and quickly became interested in the vibrant Rocky Mountain beer scene. Along with her various certifications in wine studies, she completed the Siebel Institute Concise Course in Brewing Technology in 2016. She is a 2008 graduate of the University of Wisconsin with a degree in Communications. She lives in Denver with her husband and daughter.


        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.


        Mary is a University of Illinois at Urbana-Champaign graduate with her Bachelors of Science in Food Science.  Mary began her career as a group manager in the Quality Department at Anheuser Busch in 2003, and was fortunate to transition into many disciplines, roles, and breweries throughout her 10-year career at Anheuser-Busch. Mary’s work at Anheuser-Busch included brewing, brewing engineering, and work in the Quality Departments in New York, Missouri, Virginia, and Ohio.  In 2014, Mary moved to Colorado to work with Leprino Foods as a Quality Supervisor, overseeing the Nutrition Quality Analysis Lab and Micro Lab. In this position, Mary focused on laboratory process improvements, implementation of new analytical equipment, and statistical process control.  In 2016, Mary joined Kathinka Engineering to start Kathinka Labs, a high-quality analytical laboratory for brewers, maltsters and distillers.  Her primary goal is to provide accurate results and quality insight for the craft and local industries so they can build and improve the quality assurance of their products. Mary is married to Travis Burge and they live with their three children in Fort Collins, Colorado.

        • TTB Certified Chemist
        • American Society of Brewing Chemists – Member
        • Master Brewers Association of the Americas – Member

        To reach Mary directly please email


        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 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.


        JoAnne has 28 years of experience in business development and strategic marketing. She is a creative, influential leader who has always sought out novel solutions to corporate challenges. The majority of her career has been spent in brewing and bio-tech industries. JoAnne has spoken at numerous conferences including The Craft Brewers Conference, American Distillers Coference, American Homebrewers Conference, Big Beers, Belgians and Barleywines Festival, BIOWorld Industrial Congress, Society of Industrial Microbiology, RAMC, and The Climbing Wall Summit. She currently is the International Sales Manager for White Labs Yeast Co.and is the co-owner of Sapere Aude, an artisan food and beverage experiential education company. In addition, she is the founder of the Colorado Distillers Guild. JoAnne has a BA in Economics from the University of Vermont and an MBA from University of New Haven in Management and Organization. 


        JoAnne is passionate about giving back to the community and offers her time pro-bono to numerous local non-profits including USA Climbing, Urban Peaks and Forward Steps. When not talking fermentation or drinking a beer you can find her in crags across the world climbing with her son, Cody. 


        Cinzia Wallace has been an integral part of the Tasting Room at Left Hand Brewing Co. in Longmont since it opened, and served as the Tap Room Manager beginning in 2006. She is also the founder of the Ales 4 FemAles group, widely recognized as one of the leading Colorado opportunities for women to gather and learn/share about beer. Today she oversees all of the members programs (Ales 4 FemAles, VIP and Left Hand Members) at Left Hand, and also trains their team for TIPS certification.


        They don't call Fort Collins, Colorado, Choice City for nothing! With more than twenty breweries, a couple of the nation’s top-100 beer bars, and the fastest growing national beer magazine, this sleepy college town is among the top destinations in the country for any beer lover! Throughout the event we will be visiting the best breweries, restaurants, and beer bars that Fort Collins has to offer. No need to worry. Transportation will be provided throughout the three-day event.


        For 'Solo Room' ticket holders, you will be staying at the beautiful Armstrong Hotel in Old Town, Fort Collins:




        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, 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.


        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 2017 and beyond, we plan take our business beyond home-scale gear to nano and commercial-size systems.


        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


        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 


        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 39 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 6) until the final brewery tour (August 9).


        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 Armstrong Hotel. For any events offsite, we will provide transportation.