$125 – $175

Mass Brewers Conference

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Jack's Abby Craft Lagers

100 Clinton Street

Framingham, MA 01702

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Refunds up to 7 days before event

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The Mass Brewers Guild’s (MBG) Technical Brewing & Business Conference will return to Jack’s Abby Craft Lagers in Framingham for a day-long series of workshops and lectures. Held from 8 a.m. to 6 p.m., the focus of the day is to learn best practices from industry experts and create meaningful connections with peers within the beer industry.

It is the mission of the MBG to ensure that the brewing community is armed with the knowledge and skills it needs to remain successful, independent, small businesses that continue to stimulate the economy, revitalize downtown communities and employ locals. The two-track event will focus on quality and technical brewing and business and marketing practices. Proceeds from ticket sales will provide critical funds to aid in the MBG’s government affairs efforts and help to provide marketing tools and resources to its member brewers.

This event is made possible thanks to leading sponsor Bernstein Shur, and supporting sponsors, ABS Commercial, Acadia Insurance, Amoretti, BeerFests.com, Bowditch & Dewey, BrewWizz, Click Insurance, Craft'd Company, DWS Associates, Fat Basset Design, Four Star Farms, Hub International Insurance, In Touch Labels, Jack's Abby Craft Lagers, Micromatic, Patriot Energy, Rochester Midland Corp. and Theilmann.

The Program:

Registration, Breakfast & Vendor Exhibition
8 to 9 a.m.

President Welcome
Rob Burns, co-founder of Night Shift and MBG President
9 to 9:10 a.m.

KEYNOTE ADDRESS
9 to 10 a.m.
“For the Love of Beer”

Peter Bouckaert is a 30-year craft beer industry veteran, who literally wrote the book on barrel aging, "Wood and Beer, a brewers guide," with Dick Cantwell. After a 10-year stint as Brewmaster at Rodenbach and some other breweries like Zulte, De Gouden Boom, he started a brewpub De Zwingel, before moving in 1996 to Colorado to become Brewmaster at New Belgium Brewing Co. That small brewery became one of the largest craft breweries in the US. At the end of 2017, Peter left New Belgium and started to focus on Purpose Brewing and Cellars, a Colorado brewery that he opened with his wife. Lean in and listen as Peter shares his intimate knowledge of the marriage between wood and beer, his perspective on shared influences from the old and new world, and all that drives him for the love of beer.

SESSION ONE
10:10 to 11:10 a.m.

TECHNICAL BREWING TRACK
“So You’re a food plant: Now what?”

Breweries are now considered a food plant under federal law. One of the major challenges that breweries face when diving into the FDA Food Safety Modernization Act (FSMA) is understanding it and the rules that implement it. Noah Hershey, a veteran brewer and cider-maker, who turned his unhealthy obsession with sanitation into his new career as the brewery specialist at Alpha Chemical, will unravel the regulatory mysteries that surround FSMA to spell out what business owners need to know and do to comply. Takeaways include:handling cleaners and sanitizers safely and getting the person with the clipboard out of your brewery as fast as possible.

BUSINESS TRACK
“Tips and Wages and Employment Law, Oh My!”

Who can dip their hands into the tip jar? Can I pay people in pints? Does everyone have access to the new family medical leave act in Massachusetts? Learn from industry experts, Bob Young, partner at Bowditch & Dewey and Paul Carelis, VP of HR Services at MassPay to get up to date information on the regulations that surround Massachusetts employment laws. Attendees will also learn from Dani Babineau, CEO of Redemption Rock Brewing Co., to hear about their unique approach to tips at their brewery. Discussion moderated by Rob Burns, co-founder of Night Shift Brewing Co. Ample time for Q&A.

SESSION TWO
11:30 a.m. to 12:30 p.m.

TECHINICAL BREWING TRACK
“Putting Your Hops to Work: Modern Practices in the New Age of Hops”

From how to choose, to aroma categorization, to modern dry hopping practices, to the ever evolving science of hops, learn from local hop heads, Megan Parisi from Boston Beer, Lawrence George from Brick & Feather and Jodi Andrews from the Isle Brewers Guild best practices on how to put your hops to work. Moderator Jeremy Cross from Jack’s Abby Craft Lagers will guide the conversation and leave plenty of time to ask questions.

BUSINESS TRACK
“There’s a Crisis Brewing”

Just like ABV, crises come in at all different levels. How do you manage a crisis? It starts before the problems begin. Skip Perham, a veteran integrated marketing professional with experience managing crisis communications in the beer and sports industries, provides a hands-on workshop on how to prepare for a crisis and how to manage it once the wort hits the fan.

LUNCH
12:30 to 1:15 p.m.

SESSION THREE
1:20 to 2:20 p.m.

TECHNICAL BREWING TRACK
“The Magic of Malt: A Local, Regional & Global Perspective”

What can brewers expect from their maltster and how is supply and demand changing as breweries continue to emerge across the US? Learn from Maureen Fabry from CraftRoots Brewing, Patricia Aron from Rahr Malting, Andrea Stanley from Valley Malt and Bryan Taylor from Stone Path, as moderator Chris Sellers from The People’s Pint guides the discussion from these four different perspectives.

BUSINESS TRACK
“Be Our Guest”

Your tap room or restaurant is the home and heart of your operation. It serves as an extension of your brand and is the ultimate way to encourage brand loyalty and have consumers experience your beer exactly the way you intended. But, how do you balance all guests - being both a family-friendly establishment and a bar? How can you ensure that your staff is as knowledgeable and passionate about your beer as you are? How can your tap room become a vital part of your community and encourage regulars? Learn best practices from industry experts Megan Parker-Gray, hospitality director at Jack’s Abby Craft Lagers and Springdale Barrel Room, Suzanne Hays, beer director at Row 34 and Adam Cupples general manager Boston Brewery & Tap Room. Discussion moderated by Keith Sullivan, co-founder of Medusa Brewing Co. and MBG VP.

SESSION FOUR
2:40 to 3:40 p.m.

TECHNICAL BREWING TRACK
“Beer Flavor Analysis Part II”

Following up on the sensory training presentation from MBG Con 2018, sensory practice leader, Roy Desrochers, will facilitate an interactive presentation with a deeper dive into beer flavor by covering a range of important sensory issues including: Common defects in beer, sensory effects of microbiological contamination, packing effects on beer aroma and flavor, The “Good”, the “Bad”, and the “Ugly” sensory components in beer from a consumer point of view. The presentation will include limited slides and robust hands on activities with reference standards and spiked beer.

BUSINESS TRACK
“Beer Gardens & Pop Ups: Navigating Municipalities and Mother Nature”

Building an outdoor taproom has its special challenges. Set up and breakdown each day, working with cities and towns, managing crowds, and dealing with Mother Nature can take a considerable amount of planning and time, not to mention a bite out of your profit margins. Hear the risks and rewards, and the trials and triumphs of launching beer gardens from Michael Oxton, co-founder of Night Shift Brewing Co., Adam Romanow from Castle Island Brewing Co., Caitlin Jewell from Somerville Brewing Co. and James Sanborn from GHM Insurance. Discussion moderated by Kelsey Roth, manager at Exhibit ‘A’ Brewing Co.

HAPPY HOUR & SESSION FIVE
“Wood'nt You Like to Know? The Art and Alchemy of Aging Beer in Wood”
4 to 6 p.m.

Procuring it, inspecting it, treating and cleaning it – there’s a lot that goes into the wood used for your barrel aging program. It’s also a considerable expense to build a program, sustain experiments gone wrong and hold beer inventory that won’t be ready for at least a year. Learn from experts Peter Bouckaert from Purpose Brewing, Jay Sullivan from Honest Weight Artisan Beer, Matt Walters from Foeder Crafters of America, and Jack Hendler from Jack’s Abby Craft Lagers as they share their best practices on building, growing and maintaining their barrel aging program. Discussion moderated by Russ Heissner, founder of Barrel House Z.

**SPEAKERS AND WORKSHOPS SUBJECT TO CHANGE**

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Date and Time

Location

Jack's Abby Craft Lagers

100 Clinton Street

Framingham, MA 01702

View Map

Refund Policy

Refunds up to 7 days before event

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