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 - 4:00PM: 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)

1:00PM: LUNCH @ SALT AND SMOKE (ON-SITE AT BURIAL)

5:00PM- 6:30PM: DINNER @ SACKETT STREET BBQ (ON-SITE AT GREEN MAN DIRTY JACK'S - MENU - TEXT 828-280-3156 TO PRE-ORDER 5-10 MINUTES PRIOR TO PICKUP)

7:00PM: 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: The Green Man
  • Schedule:
    • 7:00 - Michael E. and Richard C.
    • 7:10 - Sam M.
    • 7:20 - Simeon G. and Amy R.
    • 7:30 - Jason P.
    • 7:40 - Mark M.
    • 7:50 - Richard C.
    • 8:00 - Neil W.
    • 8:10 - John V.
    • 8:20 - David B.
    • 8:30 - Bob S.
    • 8:40 - Kevin R.
    • 8:50 - Curtis S.
    • 9:00 - Michelle A.
    • 9:10 - Keith D.
    • 9:20 - Jeremy D.
    • 9:30 - Tom C.
  • 8:00PM-10:00PM: BUS OPERATING TO TAKE YOU BACK TO HOTEL

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: Rick Wehner (Founder, Brewery Finance), Doug Reiser (Cofounder/COO, Burial Beer), Mary Brettmann, CPA (Beverage Business Builders), Adam Charnack (Cofounder, Hi-Wire Brewing)

    • 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: 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), Dirk D. Hillegass (Headbrewer, Triple Seven Brewhouse)
    • Location: The AC Hotel Asheville

    1:00PM: LUNCH @ AC HOTEL

    1:40PM: BUS DEPARTS FOR WHITE LABS

    2:00PM: 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: Alex Hazelmyer (New Belgium), Anna Sauls (Quality Manager, Highland Brewing Co.), Erik Fowler (White Labs), Jerica Klinker (Oskar Blues)
    • Location: White Labs

    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: White Labs
    • Instructors: Guy Stewart (New Belgium Brewing), Erik Fowler (White Labs), Pablo Gomez (White Labs), John Parks (Co-Owner/Head Brewer, Zillicoah Beer), Scott Jennings (Brewmaster, Sierra Nevada – Mills River), Veronica Sheehan (Quality Department Supervisor, Sierra Nevada – Mills River)

    5:30PM: TECHNICAL TOUR @ WHITE LABS

    6:30PM: PAIRING DINNER @ WHITE LABS KITCHEN & TAPROOM

    8:00PM-9:00PM: BUS OPERATING TO TAKE YOU BACK TO HOTEL

     

     

    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), Carli Smith (Brewmaster, Bold Missy Brewery), John Stuart (Head Brewer, Green Man Brewery), John McGregor (Oskar Blues),  Richard Simpson (Vice-Chairman, Simpsons Malt)
    • 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: Allen Young (BSG CraftBrewing), Beau Evers (Crosby Hop Farm), Carli Smith (Brewmaster, Bold Missy Brewery), Kevin Sondey (Director of Brewery Operations for the Catawba Brewery)
    • 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 @ AC HOTEL

    2:00 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), Ryan Dunnavant (Brevard QA/QC Director, Oskar Blues), Mark Eurich (QA, New Belgium Brewing)
    • Location: The AC Hotel Asheville

    3:30PM: 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: Tim Gormley (Co-Owner/Head Brewer, Burial Beer), Shawn Johnson (Brewer/Co-Founder, Birds Fly South Ale Project),  TJ Creighton (Owner/Head Brewer, High Branch), Chris Tropeano (Resident Culture)
    • Location: The AC Hotel Asheville

    5:00PM: BUS TO HI-WIRE BREWERY

    5:30PM: TECHNICAL BREWERY TOUR @ HI-WIRE BREWING

    6:30PM: DINNER @ FOOTHILLS LOCAL MEATS (ONSITE AT HI-WIRE BREWING)

    8:00PM-9:00PM: BUS OPERATING TO TAKE YOU BACK TO HOTEL

     

     

    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 through design, equipment/POS selection, operational strategies, retail, guest taps, and more.
      • Instructors: Dustin Hauck (Hauck Architecture), Tim Gormley (Co-Owner/Head Brewer, Burial Beer), Barry Bialik (CEO, Thirsty Monk), Shelton Steele (Wedge Brewing)
      • 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), Brad Johnston (Owner/President, Tryon Distributing), Doug Reiser (Co-Owner/COO, Burial Beer), Adam Charnack (Cofounder, Hi-Wire Brewing)
      • 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 FROM ASHEVILLE SANDWICH COMPANY

      1:15PM: BUS TO SIERRA NEVADA (WILL NOT RETURN TO ASHEVILLE)

      2:00PM: TECHNICAL BREWERY TOUR @ SIERRA NEVADA

      3:30PM: BUS FROM SIERRA NEVADA TO ASHEVILLE AIRPORT

       


      Instructors

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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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      RICHARD SIMPSON, VICE CHAIRMAN, SIMPSONS MALT

      Richard Simpson is Vice Chairman of Simpsons Malt. A 5th Generation family member of the Home of Good Malt, Richard has worked almost 20 years full time at the British malting company – “…and many, many harvests beforehand!”. He has held a number of varied roles – typical of a family business! - but is now responsible for export sales. Richard lives in Berwick-upon-Tweed, Great Britain, is the current chairman of the Maltsters Association of Great Britain, and a member of the Institute of Brewing and Distilling.

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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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      DOUG REISER, COFOUNDER/COO, BURIAL BEER

      Doug is co-founder and Head of Operations at Burial Beer Co, an Asheville-based brewery. Burial operates a clean production facility, mixed culture brewery and sour barrel facility. The brewery distributes intermittently across 10 states and is gearing up to open its second and third retail outlets this year. Doug previously owned and operated Reiser Legal PLLC, a law practice solely representing microbreweries, which was absorbed by Miller Nash Graham & Dunn LLP in 2016. He currently sits on the board of the Asheville Brewers Alliance. Doug also co-founded ClaimKit, Inc., an insurance technology firm based out of Kansas, and continues to serve on its Board of Directors. 

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      DIRK HILLEGASS, HEADBREWER, TRIPLE SEVEN BREWHOUSE

      Dirk Hillegass was born and raised in southern Pennsylvania. After receiving an Associates of Applied Science Degree from Allegany College of Maryland he continued his education in biological studies, successfully completing his bachelors degree at West Virginia University in Forestry and Wildlife Fisheries. Working for the WVU Department of Biology and later serving as a Forester for the Virginia Dept of Forestry allowed for personal and professional growth in the science field. Moving to the Asheville NC area he quickly became involved in the field of fermentation science. A biologist at heart, he worked with Dr. Caldwell at Carolina Heritage Winery and Vineyard, long standing Brewer for Highland Brewing Company, and is now currently Headbrewer and partner at Triple Seven Brewhouse in Asheville.

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      TJ CREIGHTON, OWNER/HEAD BREWER, HIGH BRANCH BREWING

      TJ discovered his love for beer while teaching himself to homebrew. He started homebrewing in 2009, living in New Hampshire at the time. The hobby turned obsession and TJ knew he wanted to turn his love for the craft into a career and family business. After relocating to North Carolina, TJ and his wife opened High Branch Brewing in Concord in 2015.

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      CARLI SMITH, BREWMASTER, BOLD MISSY BREWING COMPANY

      Carli Smith Brewmaster for Bold Missy Brewing Company in Charlotte, NC. Born and raised in San Diego, Carli attended University of San Diego and got her Bachelors of Business Administration in Finance. While attending USD she worked at Gordon Biersch Brewery Restaurant in Mission Valley, starting as a hostess and then progressing through many jobs finally becoming the brewing assistant. Carli worked with the Head Brewer at Gordon Biersch San Diego, Doug Hasker, until October 2013 when she left Gordon Biersch to work with Marty Mendiola at Rock Bottom Restaurant and Brewery La Jolla. She worked with Marty for 2 years before he left to open Second Chance Beer Co. and she was promoted to Head Brewer. Carli was the Head Brewer for 3 years before leaving to take over the Brewmaster position at Bold Missy Brewing Company.

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      JERICA KLINKER, OSKAR BLUES

      Jerica been a Laboratory Technician at Oskar Blues since 2016. Originally from Colorado, she got her degree in Biology at Colorado State University, and became interested in the brewing industry giving tours at the Anheuser Busch brewery in Ft. Collins. From there, Jerica did fermentation research for a couple startup biofuel companies in Denver, and then had the opportunity to help start a yeast propagation and beer quality company for the smaller breweries in the Denver area. After that, she moved to Florida to be the Lab Manager for Big Storm Brewery.

       

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      JOHN STUART, DIRECTOR OF BREWING, GREEN MAN BREWERY
      John has worked in every facet of brewery operations since the late 1980’s.  Starting in Packaging at a distributing brewery, he moved to brewhouse and cellar operations before entering the Brewpub industry, where he spent 15 years.

       

      Joining Green Man in 2007, John is involved daily with brewing, production scheduling, and assisting in process control and management software.  He leads Green Man’s brewing team, directs raw material selection, and heads up the QC/QA and sensory departments. An integral player in Green Man’s explosive growth, designing systems and setting standards, while the company grew from 1000 bbls in 2007 to 12,000 bbls last year.


      As a founding member of the Asheville Brewer’s Alliance, he has experienced firsthand the growth of the region’s amazing Beer Culture. John is also a member of the Master Brewers Association of Americas (MBAA) and American Society of Brewing Chemists. (ASBC)

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      ADAM CHARNACK, COFOUNDER, HI-WIRE BREWING

      Adam Charnack moved to Asheville full-time four years ago for, what was at the time, a dream job of building affordable housing. However, over the course of several nights of craft beer pints with his college roommate and, now business partner Chris, they both decided it was time to write their own version of the increasingly classic millennial story. They decided to switch gears and "walk the tightrope of life" to pursue the American dream of starting their own business. Both passionate about craft brewing and seeing the right opportunity at the right time, they dove in and worked towards opening Hi-Wire in Fall 2012. Hi-Wire has since won a Gold Medal at GABF, the most prestigious beer contest in the US. In 2017, Hi-Wire sold approximately 15,000 barrels through its two taprooms and distribution in five states.

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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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      BRAD JOHNSTON, PRESIDENT, TRYON DISTRIBUTING COMPANY

      Brad Johnston is President, Co-Founder & Co-Owner of Tryon Distributing Company, LLC, a specialty wine and craft beer wholesaler serving all of North Carolina. 

       

      Established in 1985 with 3 employees, Tryon now has 330 employees. There are 2 distribution centers both in Charlotte and Durham.  There are branch warehouses in Asheville, Greensboro, Wilmington and the Outer Banks.

       

      With over 130 suppliers from around the world, 500 brands and 4,000 SKU’s the company’s sales dollars are fairly evenly split between wine and beer. Tryon is the largest craft beer wholesaler in the state. The company’s rapid growth has been generated by an outstanding sales organization of 120 salespeople and sales managers. In 2002 Tryon purchased 4 wholesalers around the state to become a state wide distributor.

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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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      CHRIS TROPEANO, CO-FOUNDER & HEAD BREWER, RESIDENT CULTURE BREWING

      After graduating from Wake Forest University in Winston Salem, NC, Chris moved to Austin, TX where he got his start in the brewing industry at Independence Brewing Company on a 4-head Meheen bottling line. After working the bottling line for about a year he moved into a cellar position. During his time in the cellar at Independence Chris helped to transition them from a 15BBL pub brewery to a 50BBL production brewery. In September of 2014 Chris moved on to a cellar position at Russian River Brewing in Santa Rosa, CA and was quickly promoted to one of the pub brewers, brewing a variety of the specialty beers and year round beers. As a brewer at Russian River Chris was involved in all aspects of the brewing process from cellar and brewing to packaging and barrel work. After just under 2 years at Russian River, Chris was presented with the opportunity to move back to NC to help start a new brewery in Charlotte, NC. Resident Culture Brewing opened in September of 2017 and focuses on brewing both East Coast and West Coast style IPAs and session beers, Lagers, and mixed culture beers and is the first brewery in Charlotte to utilize a coolship to brew 100% spontaneously fermented ales.

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      SHELTON STEELE, GENERAL MANAGER, WEDGE BREWING

      An eight generation North Carolinian, Shelton Steele got his start in Asheville’s craft beer business in 2002, working on the packaging line at Highland Brewing Company. In 2014, he was hired by Billy and Scott Pyatt to establish Catawba Brewing Company’s presence in Asheville. As Catawba’s Director of Retail Operations, he opened their Biltmore Village location in 2014, their Banks Avenue location 2015, and also helped Catawba find and lease their Charlotte, NC location in 2016. A shift to Wedge Brewing in 2017 Shelton worked with the Wedge crew to open their Foundation location. Shelton has been on the Asheville Beer Week Committee since 2015, and currently serves as the head of ABW Committee. Outside the brewery, Shelton is a father of two, and lifelong kayaker. 

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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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      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.

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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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      TIM GORMLEY, CO-OWNER/HEAD BREWER, BURIAL BEER

      A native of  Philadelphia, Tim has a business degree from Penn State and previously brewed at Lazy Boy Brewing in Everett, WA and Sound Brewery in Poulsbo, WA. While living in Seattle, he met Doug & Jess and then moved to Asheville in Fall of 2012. Together, they opened Burial in Summer of 2013. 

      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.

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      KEVIN SONDEY, DIRECTOR OF BREWERY OPERATIONS, CATAWABA BREWERY

      Kevin is a North Carolina native who started his brewing career in 1994 at a small 3 BBL brewpub in Portland, OR. He attended the Siebel Institute of Technology and landed at Stoudt’s Brewing Company learning to brew German style lagers. He returned to his hometown of Wilmington, NC in 1996 to run Wilmington Brewing Company as their brewmaster, overseeing production at three locations.  He then spent time at Dogfish Head as packaging manager, brewer, and quality assurance manager. North Carolina called him home and he had a short stint at Highland Brewing Company before taking his current position as director of brewing operations at Catawba Brewing Company overseeing production at four locations in North Carolina and South Carolina. Kevin is an avid whitewater paddler and you can likely find him on the Green River Narrows when not overseeing the production of the Carolina’s finest craft beers.


      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.