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3rd Annual Indiana Craft Brewers Conference presented by POS Merchant Card Services

March 24 - March 26

Indiana Craft Brewers Conference logo

presented by

POS Merchant Card Services logo

The Brewers of Indiana Guild presents our third annual conference on Friday, March 24 – Sunday, March 26 at the Indianapolis Marriott East.

The conference features a Friday night social gathering; educational sessions focused on technical brewing, business operations, and regulatory concerns on Saturday; and the annual Guild brewery members’ meeting and board elections on Sunday.

Registration

Current member breweriesbreweries in planning, and affiliate members are invited to attend the conference.

Ticket, hotel info, and the schedule is available in the Brewers’ Forum.

Session Speakers and Topics

Breakfast Keynote: Brewery Safety
presented by Advantage Engineering

Emerging safety resources for brewers in three parts: 1) Current trends in brewery safety; 2) helpful safety resources for brewers with an emphasis on BA-developed tools such as Best Management Practices, video education, Forum interaction, and presentations; and 3) a rundown of some commonplace safety concerns for brewers. Since each state has known peculiarities having to with safety laws, OSHA, etc., Matt will mention Indiana-specific programs.

Matt Stinchfield, Safety Ambassador – Brewers Association

Matt Stinchfield has been actively creating safer workplaces for over three decades, focusing on brewery safety for the last 20 years. He is a safety and loss control consultant to mid-sized and regional craft breweries and distilleries in addition to founding his own brewery in Lincoln, Nebraska in 2014. He is currently Co-Chair of the Brewers Association’s Safety Subcommittee and sits on the Master Brewers Association of America’s Food Safety committee. As Safety Ambassador for the BA, Matt travels nationwide educating craft brewers on ways to improve brewery safety through conscientious and affordable prevention and protection strategies.

 

Chemicals and You: What You Need to Know as You Grow

Chemical recommendations for a growing brewery. Chemical Storage within the brewery. CIP cleaning suggestions vs. Manual Cleaning.

Emily Lovato, Sales – Five Star Chemicals & Supply Inc.

 

Shock Value: Is Provocative Beer Branding Worth It?

In this panel session, industry experts will discuss the importance of beer branding; the impact that wholesalers, retailers, and consumers have on what ends up on store shelves; and how the face of the average craft beer consumer is rapidly changing–and why you should care.

Tristan Schmid (moderator), Communications Director – Brewers of Indiana Guild

Tristan has specialized in branding strategy and content marketing for nonprofits and breweries for more than ten years. At the Brewers of Indiana Guild, he has led the development and launch of the Drink Indiana Beer campaign, including merchandising, the associated smartphone app, and DrinkIN magazine. Most recently, he has overseen branding and membership for the IN Beer Brigade. Tristan holds a M.S. in Media Arts and Science from Indiana University.

Isaac Arthur, Partner & Designer – CODO Design

Isaac cofounded Indianapolis branding and web design firm CODO on the belief that they can create better design by including their clients in the creative process. Clients include Big Lug Canteen, 450 North Brewing Co., and Centerpoint Brewing.

Jim Schembre, Cicerone Certified Beer Guy – Craftroads Beverage

Jim comes from a beer wholesale family which started right after prohibition, all here in Indiana. So it was his first and only job. In 1995, he sold his distribution rights to Monarch Beverage here in Indianapolis and stayed there for 20 years. During his tenure at Monarch, he developed a specialty beer division called World Class Beverage that not only worked here in Indiana, but spread across other wholesalers in the U.S. World Class Beverage quickly received recognition by winning the first Craft Distributor of the year award in 2006. He has been very active in the craft beer world both in the state of Indiana and on the national scene. He worked with the BA in regards to the CBC and in the specialty wholesaler conference which helped give direction to wholesalers on the pros and cons of craft distribution. He Has done several presentations over the years for the NBWA and BA. Some of those lively debates included Steve Hindy from Brooklyn Brewery and Dale Katechis from Oscar Blues Brewery about selling beer by styles to Larry Bell about the three tier system. His passion for the Category and Segment has fueled this desire to help develop another distribution option here in Indiana to focus on Craft Beverage access to market and continued share growth. His other interest are all things outdoors and watching his grandchildren grow.

Amanda Wishin, National President & Indianapolis Chapter Head – Girls Pint Out

Amanda Wishin took over running Indianapolis Girls Pint Out in March 2013. The summer of 2014, Amanda also began running the national organization of Girls Pint Out. Soon after assuming the role of national president, Amanda made Girls Pint Out a 501(c)(3), rebranded the organization, and relaunched the website. Under her leadership, Girls Pint Out has grown to over 100 chapters in almost 40 states.

Girls Pint Out originated in Indianapolis, Indiana in early 2010. Girls Pint Out is now a national craft beer organization for women with the mission to build a community of women who love craft beer and who are an active, contributing part of the greater craft beer community. Through social media, blog posts, and local events hosted by chapters, Girls Pint Out offers a forum for discussion, education, and fun. Events are educational, charitable, and/or social. The majority of events are women-only, but sometimes men are invited. There is no membership process.

 

TTB Expectations: Label & Formula Approval Process

Paul C. Freeland, TTB Investigator – Alcohol and Tobacco Tax and Trade Bureau

Paul C. Freeland has worked for the government for over 37 years, with 16 years’ experience working with ATF and TTB.

 

Barrel Aged Beers

This seminar will be a short presentation by Pete Batule at Upland Brewing company regarding barrel aging beers followed by a panel discussion with brewers from the Midwest.

Pete Batule (moderator), V.P. of Brewing Operations – Upland Brewing Company

Pete oversees brewing operations at Upland’s production brewery, as well as the Wood Shop, their new brewery dedicated to cellaring and packaging wood-aged sours. Upland has produced award-winning sour beers since 2006, and this year they will brew and blend 30 unique beers, with ingredients ranging from locally foraged persimmons to non-traditional spice and botanical blends.

Drew Fox, President/Head Brewer – 18th Street Brewery

Learn more about Drew and how 18th Street got started here.

Andrew Hood, Wood Handler – Sun King Brewery

Andrew Hood has been in the industry for 10+ years exploring exotic ways to brew beer. In the last seven years he has focused on classic barrel aging techniques along with wild fermentation, seeking rare wild mix cultures to bring into the brewing scene.

Austin Smythe, Head Brewer/Production Manager – Against the Grain Brewery

Austin currently brews on a 30bbl 3 vessel sprinkman brewhouse and manages Against the Grain’s production and distribution schedule.

Formerly brewing on a 20bbl (actual capacity 27bbl) system with a focus primarily on Belgian style beers as well as tracking and maintaining a sour program of 300 oak barrels, Austin has been an avid home-brewer since 2006 and was able to go professional in 2012. Austin’s background is in a variety of food service settings as well as being a freelance/independent cinematographer with documentary/still/music/audio editing experience. Austin is interested in the DIY movement, bicycle repair, alternative fuels, and renewable energy.

 

Draft Beer Quality: Does it Matter?

Draft beer quality discussion focusing on beer line cleaning. Q&A after the discussion.

David Green, Trainer – Micro Matic USA

David Green has been a trainer for six of his 11 years with Micro Matic and Area
Sales Representative responsible for six Midwest states. David joined the Training
Group in 2006 as a course instructor, facilitating both three day Dispense Institute
programs and on-site training. During his tenure as a Micro Matic Area Sales
Representative Dave consulted with wholesalers, retailers and system installers
with a simple goal of accomplishing a perfect glass of beer.

 

Excise Q & A

Scott Bedwell, Consult/Senior Policy Advisor – Bose, McKinney & Evans LLP

Retired – Indiana State Excise Police (25 years) Industry Liaison/Trade Relations; Indiana State University graduate (Criminology)

David Rothenberg, Executive Secretary/Hearing Judge – Alcohol and Tobacco Commission

David has served as the Executive Secretary with the Alcohol and Tobacco Commission for three years, fulfilling many roles, including that of Hearing Judge. His goal is to visit every Indiana brewery, hopefully visiting a few donut shops on the way. He has made some significant in-roads on both fronts.

Brian Stewart, Industry Liaison – Indiana State Excise Police

B.S. – Criminology, Indiana State University 1995
Indiana Law Enforcement Academy – Class 95-122
Indiana State Excise Police Officer – 1995 to present
ISEP Statewide Officer of the Year – 2003
ISEP Local Board Officer – 2001 to present
ATC Industry Liaison – January 2017

 

Lunch Keynote:

FDA Requirements: Menu Labeling & Good Manufacturing Practices
presented by Prestige Glassware

The Food Safety Modernization Act (FSMA) has garnered much attention regarding spent grain handling, but FSMA affects craft brewers in other ways, as well. We’ll take a look at how brewers can improve their operations while ensuring compliance.

Damon Scott, Technical Brewing Projects Coordinator – Brewers Association

Damon Scott started homebrewing while finishing a degree in chemistry at Hanover College, IN. That unofficial ‘independent research’ led to a lightbulb moment and a move to Colorado. In the following ten years, he managed brewing operations ranging from 200 to nearly 10,000 bbls/year and experienced first-hand the challenges craft brewers face. In 2010, he attended Heriot-Watt University and received an MSc in Brewing and Distilling. As Technical Brewing Projects Coordinator for the Brewers Association, Damon works with the technical committee to facilitate the development of best practice guidance for craft brewers.

Brewers Make Wort, Yeast Makes Beer

Learn about published and ongoing research into bottle conditioning, focusing on a method to “prime” yeast for the task, resulting in faster and tastier results. Learn about yeast handling for small breweries and processes anyone can employ to ensure reliable fermentations. Topics: Building up a population, harvesting, counting, viability testing, pitching, forced Diacetyl testing. 

Matt Bochman, Assistant Professor – Indiana University & Wild Pitch Yeast

Matt Bochman is an Assistant Professor in the Biochemistry Department at IU-Bloomington, as well as one of the co-founders of Wild Pitch Yeast. He has been working on yeast for 15 years in research labs to answer questions about basic biology and, more recently, fermentation. He trained at the University of Pittsburgh and Princeton University prior to joining IU and has homebrewed beer and hard cider along the way.

Adam Covey, Quality Manager – Upland Brewing Company

Valarie Pickard, Senior Account Manager – Pall Food and Beverage

Valarie Pickard is a Senior Account Manager with Pall Food & Beverage. She has been supporting filtration and separation technologies for 18+ years. Valarie joined the Pall laboratory team in 1999 as a technical consultant and in 2002 she moved into the Global Marketing supporting Water Systems. Since 2007 Valarie has been supporting the North American Food & Beverage Division.

Valarie has supported hundreds of manufacturers across the United States, helping reduce overall filtration costs, improving product stability and helping protect brand recognition. She graduated from University of WI – Green Bay with a BA in Food and Environmental Biochemistry. She now resides outside Ann Arbor, proudly wearing a cheesehead for every occasion. In her spare time, you will find her listening to Jimmy Buffet and riding roller coasters with her two daughters and husband of 15 years.

 

‘Expand or Die’ or ‘Expand and Die’

Learn about types of financing, business plan analysis, and loan case studies in this general overview of the business of brewing.

Dirk T. Ahlbeck, Principal – Sassetti LLC CPAs

Dirk T. Ahlbeck, CPA, has joined Sassetti LLC as director, primarily focusing on tax, accounting and advisory services. Dirk has over 20 years of public accounting experience, including a top 10 firm and a family run practice. He has experience in serving nonprofits, construction contractors, distributors, employee benefit plans and professionals in the service sector.

In recent years, Dirk has also focused on the restaurant and brewery industries, helping clients improve profitability and performance by utilizing benchmarking and related metrics, developing more streamlined accounting systems, applying best practices, and identifying unique tax‐saving opportunities.

Dirk is a graduate of Michigan State University and is an adjunct professor at Roosevelt University.

Doug Dayhoff, President – Upland Brewing Company

Doug has been president of Upland since 2006. Since then, he has made every mistake in the book, but he has been saved by hiring some of the best people in the business.

Kate Smith, Loan Officer – Live Oak Bank

Kate Smith is a Loan Officer on the Craft Beverage team at Live Oak Bank, which specializes in financing breweries nationwide.

 

How to Implement GMP (Good Manufacturing Practice)

The FDA Food Safety Modernization Act (FSMA), the most sweeping reform of our food safety laws in more than 70 years, was signed into law by President Obama on January 4, 2011. It aims to ensure the U.S. food supply is safe by shifting the focus from responding to contamination to preventing it. Manufacturers of alcoholic beverages are required to follow the regulation for Current Good Manufacturing Practices (cGMPs). This presentation will provide an overview of cGMPs and how they can be implemented in your manufacturing operation.

Jeremy Daugherty, Industry Consultant – Food and Beverage – Purdue University MEP

Jeremy Daugherty is an Industry Consultant for the Purdue Manufacturing Extension Partnership, focusing primarily on the Food and Beverage industry. He is a lead instructor of the Food Safety Preventative Controls Alliance (FSPCA) Preventative Controls for Human Foods course that is the “standardized curriculum” recognized by the FDA. Jeremy has over 13 years of experience in the Food and Beverage Industry with expertise in Food Safety and Quality Assurance. His background includes roles as a Quality Control Lab Technician, Quality Assurance and Food Safety Manager, and Plant Manager. Jeremy served these roles at Prairie Farms Dairy, Tipton Mills, and PacMoore Process Technologies. Throughout his career, he has successfully led food manufacturing plants to achieve and maintain top ratings for Global Food Safety Initiative (GFSI) audits.

Jeremy graduated from Purdue University with a Bachelor of Science degree in Food Science. Jeremy joined the Purdue Manufacturing Extension Partnership in 2015.

Chad Miller, Food and Beverage – Miller Insurance

Chad Miller is the fourth generation in his family to be part of Miller Insurance. He specializes in providing insurance solutions for restaurants and craft breweries. A former educator, Chad also helps to protect the assets of schools and not-for-profits who are doing great things for children in Marion county and surrounding counties.

 

Sensory Analysis in Every Brewery

Believe it or not, there is a right and wrong way to conduct sensory. This session is for breweries of any size that want to use sensory analysis as a quality tool. Kaitlyn will cover proper evaluations techniques, training, avoiding biases, and running a sensory program.

Kaitlyn Hendricks
Sensory Manager/Public Relations – 3 Floyds Brewing Co.

Kaitlyn started working at Crown Brewing before she graduated college and never left the beer business. Now, seven years later, she has developed and runs the sensory program at 3 Floyds. Most days you will find her with her nose in a beer.

 

Packaging: Is It Worth It?

Learn about choosing proper packaging, the financial perspectives, and more.

Jon Lang (moderator), Director of Brewing/Founding Partner – Triton Brewing Co.

Colin McCloy, Co-Owner/Chief Production Officer – Taxman Brewing Company

Terence Shackleford – Sun King Brewery

 

Sustainability: Water Quality

Learn about effective wastewater treatment strategies for small and mid-sized breweries.

Rob Conover, Quality Analyst – Upland Brewing Company

Rob has a biology and environmental science background that he applies to all steps of Upland’s brewing operations–from grain to glass and all the drips, drops, and effluent in between.

Jason Hoffman, Operations Manager – Tin Man Brewing Co.

Jason has been Tin Man Brewery Operations Manager for four years.

 

Trade Show Participants

Advantage Engineering
Amoretti Flavors
Aqua Systems
Blue Label Digital Printing
Boelter Beverage
Brewers Professional Alliance
Brewers Supply Group
Briess Malt & Ingredients
Clark, Quinn Law
The Country Malt Group
Craftroads Beverage
Deutsche Beverage
Distinct Images
Five Star Chemical & Supply, Inc.
Fry Tech Edible Oils
Indiana Mobile Canning
INSCO – A BASCO Company
IUPUI Certificate in Essentials of Brewery Operations
JBT Bottling
Kitto Insurance
Live Oak Bank
Malteurop
Mossberg Beverage Marketing
NDL Keg
Pall Food and Beverage
Palmer Canning Solutions
POS Merchant Card Services
Pratt Industries
Prestige Glassware
Rhoades Beverage
Sahm Glass Separators Inc.
Sherwin Williams
Sprinkman Corporation

Sun King Brewery Sensory Station

Sponsorship

Learn about sponsorship opportunities.

Details

Start:
March 24
End:
March 26
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Organizer

Brewers of Indiana Guild