Brewers Association of Maryland Technical Summit
In an effort to provide educational support to its members, the Technical Committee of the Brewers Association of Maryland is hosting its inaugural Technical Summit. The Summit will take place on Wednesday, June 12, 2019 at Hood College in Frederick, MD. Topics covered are intended to provide brewery owners, operators, and staff with specific education related to technical brewing and quality assurance. The tracks that attendees can follow include Brewing and Fermentation Quality and Brand Quality. Matt Stinchfield, Safety Ambassador at the Brewers Association, will deliver the keynote address. Conference Itinerary 08:30 - Breakfast 09:00 - Welcome from the Brewers Association of Maryland 09:05-10:15 - Keynote Address "Exciting Safety Resources for Breweries", Matt Stinchfield, (Safety Ambassador , Brewers Association) The content is in four parts: 1) BA’s commitment to safety; 2) a discussion of helpful safety resources for brewers with an emphasis on including free, valuable brewer resources, such as BA-developed Best Management Practices, video education, Forum interaction, and presentations; 3) an overview of the hazard assessment process; and 4) a rundown of some commonplace safety concerns for brewers. Since each state has known peculiarities having to with safety laws, OSHA, etc., Matt will also address state-specific programs. Brewing & Fermentation Quality Track 10:30 - Sensory Methods and Evaluation 11:15 - Reliable Fermentations, Knowing the Future, Jasper Akerboom, PhD (Akerboom Yeast)Yeast is often seen as a "black box" ingredient turning your sugary wort into the beer that everyone craves, but no one understands. It is a living organism, in a symbiotic relationship with you as a brewer. It receives sugars and nutrients, and delivers alcohol, CO2 and aroma/flavor to you in return. It has needs, demands, can be temperamental and uncooperative, but it can perform an incredible biological feat and produce truly wonderful beer. It’s your most important employee, and it needs to be treated as such.Here we will discuss how to understand yeast better, to get reliable fermentations, and to reduce the one thing a brewer does not want to get, which is surprises. 12:15 - Lunch 13:15 - Emerging Brewing Techniques, Michael Tonsmeire (Mad Fermentationist / Sapwood Cellars) 14:15 - Preparing a Lab in Your Brewery Panel Discussion, Michelle McHugh (Union Craft Brewing) 15:15 - Mitigating Oxidation Brand Quality Track 10:30 - Trademarks! Do I Need Them? Panel Discussion, Hank Abromson, Esq. (Henry Martin Law) | Julie Verratti (Co-Founder, Denizens Brewing Co.) | Bill Butcher (Founder, Port City Brewing Company) We've all read the articles and heard the chatter. Confusion in the marketplace, infringement on intellectual properties, and unrestricted use of another company's branding have all been cited in trademark disputes in the industry. This panel will discuss why a brewery should protect it's identity, build strategies to ensure the brand remains strong, and how to succeed and overcome potential disputes. 11:15 - TTB Updates, Greg Parnas, Esq. Learn about updates in the world of the TTB. From licensing to COLA application submissions, this talk is a great introduction, or refresher, course for anyone submitting applications and requests to the TTB. 12:15 - Lunch 13:15 - Identifying Your Brand, Kat Feuerstein (Gilah Press + Design) 14:15 - Giving Your Brand a Voice Panel Discussion, Liz Murphy (Naptown Pint) | Richard Fawal (Publisher, DCBeer and Junto Media) You've developed the perfect brand identity and you're being noticed! Be sure that your brand's voice is heard–loud and clear. Explore ways ensure that the tone is set for success and learn about being heard by an engaging audience. 15:15 - Distribution: A Self-Guided Business Model, Julie Verratti (Co-Founder, Denizens Brewing Co.) | Dan Kennedy, (Founder, Free State Craft Beer Delivery) Entering the marketplace and selling beer beyond the taproom is not an insurmountable
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