Idaho Brewers United and The Wyoming Brewers Guild have come together for the Wydaho Beer Summit, a three-day virtual conference for brewers October 21 - 23. We have lined up great presentations that every brewery can learn something from. The Summit will take place entirely online so you can soak up the knowledge from your own brewery, office, or home! No travel needed, just the internet.
Wednesday, October 21, 2020
All times listed are Mountain Standard Time
10:00 am - 11:00 am: Brewery Safety and BA Resources | Matt Stinchfield, BA Safety Ambassador
11:15 am – 12:15 pm: Beer Distribution Strategies in a Post-Pandemic World | Kary Shumway, Craft Brewery Financial Training
This presentation will cover the financial and operational considerations of getting your beer to market in a post-pandemic world. We’ll review how to build a successful relationship with a beer wholesaler to grow sales and expand distribution. We’ll share tools to determine if self-distribution makes financial sense for your brewery. And we’ll review beer pricing and margin considerations to help you make the best distribution decisions for your business.
12:30pm – 1:30pm: Let’s Talk Triumph | Mill95 Hops
From farm to pint with Brock Obendorf, Owner, Obendorf Hops; Corey Marshall, Strategy & Development Officer, Mill 95; Patrick Fowler, Raw Materials Manager and Kyle Matthias, Assistant Brewmaster, Pilot Plant, Deschutes Brewery.
2:00pm – 3:30pm: D System Keg Valves Workshop – Safety and Quality Assurance for your Draft Beer | Jon Graber, Micro Matic
What's going on in your kegs? Learn how to solve the mystery! In this presentation you will learn all about the D System, aka "American Sankey" keg valve - from guidance on safe repair and maintenance techniques, to tips on keg washer interface with D System valves, to overall quality assurance and customer satisfaction for your draft beer. Draft beer quality and customer satisfaction begins with your kegs. Every brewery that owns its kegs should have properly trained staff who know how to safely and effectively inspect and maintain them; kegs are a safe and robust container for beer – until they are not.
This workshop includes 90+ minutes on-screen including Q&A, followed by 60-90 minutes of VIRTUAL work with specialized tools for keg spear removal/repair/replacement.
4:00pm – 5:00pm: Virtual Happy Hour sponsored by Mill 95
In lieu of ending the day by throwing a few back at our local watering hole, grab a few of your favorite WYID brews and join the gang at Mill95 and your colleagues from both states for an excellent virtual social hour!
Thursday, October 22, 2020
All times listed are Mountain Standard Time
10:00am – 11:00am: Yeast Management Strategies | Max Shafer, Roadhouse Brewery
Learn about proper yeast management for both a production and brew pub setting. Points of discussion will include propagation, storage of yeast, production schedules built around brewing and lab practices that are focused on proper yeast management.
11:15 am – 12:15pm: Sensory Analysis: Origin and Thresholds of Flavor and Off-Flavor Compounds During Beer Production | Eymard Freire, Siebel Institute
During this presentation participants will learn about the fundamentals of Sensory Analysis and creation of flavor and off-flavor compounds during beer production, topics such flavor compounds sources and origins (raw-ingredients, brewhouse, fermentation, contamination, etc.), concentrations and human detection threshold will be discussed, led by Eymard Freire (Product Manager and Sensory Analyst at Siebel Institute of Technology)
12:30pm – 1:30pm: Navigating Uncertainty With Numbers | Chris Farmand, Small Batch Standard
How To Manage Cash, Maximize To-Go, and Make Intelligent Decisions in an Uncertain Craft Market
2:00pm – 3:00pm: TTB Roundup| Robert C. Runco, Esq., Runco & Proffitt, P.C.
This seminar will provide an overview of the changes and concessions made at the federal level this year, mostly in response to COVID-19. We will also cover a brief update on federal trade practice enforcement and spend time on a Q&A session answering your TTB related questions.
4:00pm – 5:00pm: Virtual Happy Hour
Friday, October 23, 2020
All times listed are Mountain Standard Time
10:00am – 11:00am: State of the Industry and Mountain West Region | Bart Watson, Chief Economist, Brewers Association
11:15am – 12:15pm: Outside the box marketing solutions | Jennie Myers & Brad Weigle, Against Creative
Against is a creative company for rebel brands. Our capabilities focus on creating things for our clients that go against the status quo. Our work represents the many unique creative challenges our clients, who range in industry and size, hire us to help them solve. The center of the universe for us is Boise but our work takes us around the world.
12:30pm – 1:30pm: Hop Report 2020 | Michelle & Diane Gooding, Gooding Hop Farms
4:00pm – 5:00pm: Virtual Wrap-Party
Special thanks to: