Kicking off All Pints North weekend, this conference is put on by the Minnesota Craft Brewers Guild in partnership with Master Brewers (MBAA) District St. Paul-Minneapolis. The event will be packed with national and local speakers, covering technical aspects of brewing to business strategies.
Member price: $50 (Price jumps to $65 on July 17)
Nonmember price: $100
Nonmember + All Pints North ticket: $135 ($145 value)
NEW! Section Themes: We will still have four tracks but are exploring themes for each section to bring ideas together.
Kieran’s journey through building brands is a story that strives to be relevant at the heart of each brand and aims to express distinct and personal points of view. From what loves he’s had in life, originating in his home county in 1960’s Ireland, to the way things looked and meant to him as a curious young Irish fella. The ‘heart and soul’ behind why we build brands is only the beginning. The foundation of Kieran’s marketing strategy is to have brand stories that are original, authentic and memorable. Now, he appreciates that it’s not enough to put your heart and soul into your products… that the ‘breakthroughs’ require much more than that. Devotion and steady work are the backbone, and the journey will reveal exhilaration through the darkness, and surrounding yourself with talented, optimistic, and resilient people help to make both the downs and ups worthwhile.
Featuring: Michael Swanson, Far North Spirits; Joel Vikre, Vikre Distillery; Chris Montana, Du Nord Craft Spirits
Moderated by: Jace Marti, August Schell Brewing Company
Join us for craft cocktails and a panel conversation with some Minnesota craft distilleries. We’ll talk about trends in the distilling industry and what we can learn from each other in the craft beverage space.
|BREWERY CALENDARS||The Ergonomics of Brewing: Avoiding Injury and Staying the Course in the Brewery||
Recognizing and Mitigating Off Flavors from Raw Material to Packaged Product
|Brand Calendar: Promoting in the Taproom and the Market||Hiring & Firing Legally|
|TRENDS||Hidden Secrets of The New England IPA a.k.a. Hazy IPA, Juicy IPA||SOP Development: Creating a Culture of Quality||Stuff We All Get! (SWAG)||Accounting Best Practices|
|LEVEL UP||India Pale Ale: The evolution of one of the world’s most popular beer styles||Who Speaks for You? BA Regulatory Update||Building the Optimal Plan with Your Distributor Partners||Pulling the Curtain Back on Music Licensing|
|BE THE BEST YOU CAN BE||Malt Varietal Free Amino Nitrogen Profiling in Relation to Beer Flavor and Flavor Stability||Developing a Sour Program||Building a More Diverse Consumer Base||Stop “Doing Diversity!” Build an Inclusive, Equitable, and Just Workplace that Drives Success|
|Community Engagement Panel|
|11:00 – 11:45 a.m.||The Ergonomics of Brewing: Avoiding Injury and Staying the Course in the Brewery
Steven Finnie, Little Thistle Brewing Co.
|Sore back? Shoulders hurt? Never enough ibuprofen? Let’s talk. Join Steve Finnie, brewer and owner of Little Thistle Brewing Company and licensed Physical Therapist to talk about what you can do to maintain your physical health and avoid injury in the brewing profession. Attendees will learn how to develop a simple, low cost injury prevention program with techniques to decrease risk of injury, as well as stretches and core strengthening exercises to maintain overall health.|
|11:55 a.m. – 12:40 p.m.||Hidden Secrets of the New England IPA a.k.a. Hazy IPA, Juicy IPA
John Paul Maye, Hopsteiner
|Attendees will learn how to brew an NEIPA, review the analysis of 12 NEIPAs that underwent a High Performance Liquid Chromatography test, and test the haze of the NEIPA.|
|1:45 – 2:30 p.m.||India Pale Ale: The evolution of one of the world’s most popular beer styles
Mitch Steele, New Realm Brewing Co.
|A review of the history of IPA, from its origins in 1700s London and its massive popularity in the 1800s, through its decline in the 1900s and subsequent re-emergence as craft beer’s most popular style. Brewing techniques, analytical specifications and ingredient selection will be covered for all periods of IPA. brewing.|
|2:45 – 3:30 p.m.||Malt Varietal Free Amino Nitrogen Profiling in Relation to Beer Flavor and Flavor Stability
Sean Tynan, Rahr Corporation
|Malt free amino nitrogen (FAN) provides one of the main sources of nitrogen for yeast metabolism during wort fermentation. FAN comprises individual amino acids and small peptides (di- and tri-peptides). Of the 20 essential amino acids, wort contains 19 amino acids that yeast assimilate in preferential order at varying rates depending on yeast strain. Brewers look to FAN to determine yeast potential growth and fermentation efficiency; insufficient yeast nutrient leads to difficult fermentation and possible sulfur and other off-flavor formation. Although healthy fermentations require adequate FAN, excessive FAN levels contribute to negative flavor attribute formation, lowering overall beer quality and, hence, flavor stability.|
|11:00 – 11:45 a.m.||Recognizing and Mitigating Off Flavors from Raw Material to Packaged Product
Pattie Aron, Rahr Corporation; Bob Galligan, Surly Brewing Company
|This talk will provide a look at basic beer off flavors that originate from raw materials as well as from brewing, fermentation and finishing. The talk will focus on off flavor formation as well as mitigation and prevention. Participants will learn about the origins of common off flavors such as diacetyl, DMS, papery, smoky and other common off flavor issues found in finished beer. During the talk participants will have the opportunity to taste through samples with single off flavor attributes.|
|11:55 a.m. – 12:40 p.m.||SOP Development: Creating a Culture of Quality
Gary Nicholas, Nicholas Brewing Projects; Riley Seitz, Surly Brewing Company
|This seminar will cover the art & science of developing Standard Operating Procedures that stand the test of time and drive a culture of quality within the brewery. We’ll identify the sweet spot between vague instructions and the endless lists that get bogged down by details, followed by addressing the most common reasons that the SOP writing process gets put off until an eternal “tomorrow,” aka It Takes Too Long and Who Is Going to Do It? You’ll also learn how to develop a version management system in order to regularly adapt the SOPs to current operational needs as the brewery grows. Finally, we will discuss how to create a culture of accountability and trust through a robust training program, leading to empowerment & confidence throughout the brewery staff. By the end of the session, you will have the tools to build a set of SOPs that you’ll actually use.|
|1:45 – 2:30 p.m.||Who Speaks for You?
Katie Marisic, Brewers Association
|An update on the Brewers Association’s federal legislative activities including: the Craft Beverage Modernization and Tax Reform Act, Trade and Tariffs, Agricultural Supply Chain and more. The importance of small and independent brewery’s participation in legislative, grassroots and political action and the impact it has state and federal issues.|
|2:45 – 3:30 p.m.||Developing a Sour Program
Allyson Rolph, Earth Rider Brewery; Marc Buttera, O’so Brewing; Joe Katchever,
Pearl Street Brewery
|Developing a sour beer program: A panel discussion with brewers from Earth Rider Brewery, Pearl Street Brewery, and O’so Brewing Company focusing on starting a sour program at your brewery.|
|FRONT OF HOUSE/SALE/MARKETING TRACK|
|11:00 – 11:45 a.m.||Brand Calendars–Promoting Beers for the Taproom & In the Market
Bill Manley, Surly Brewing
|In today’s ultra-competitive market, making great beer alone isn’t enough. There are tens-of-thousands of brands all competing for shelf-space and share-of-mind from consumers. How will yours stand out? In order to succeed today, brewers need to rely on the combined efforts of Sales, Marketing, and Production to create a winning formula. Great brands, compelling packaging, and world-class flavor can’t outweigh poor execution. Let’s leverage the resources we have to deliver the best brands on time, and on schedule, to get a fighting chance at retail.|
|11:55 a.m. – 12:40 p.m.||Stuff We All Get! (SWAG)|
|1:45 – 2:30 p.m.||Building the Optimal Plan with Your Distributors Partners
Jack McCraine, Baker Tilly
|Distributors are faced with a combination of competitive threats: SKU proliferation, disengaged decision makers, higher sales team turnover, shifting consumer preferences and pressures of a quality compensation package to recruit and retain employees. Brewers are innovating to find avenues to rectify slower growth and entice distributors to drive additional retail distribution for their brands. Consumer and industry trends are shifting into new innovation and occasions. Learn what questions to ask before signing with a distributor and create an optimal plan to interact with them regarding inventory management and accurate forecasting. Clear up sales support expectations and manage the balance between growing distribution and increasing sales velocity. In addition, you will learn what to look for when partnering with a distributor, what plan to implement and how to operate to succeed long term with your distributor partners. Lastly, find out what your peers are doing to succeed in a challenging market.|
|2:45 – 3:30 p.m.||Fans, Hands, and Brands: Strategies and Tactics for Being Inclusive and Building Diversity in Craft Beer|
|What do a black belt in Jiu Jitsu, a colony of ants, and a recipe for a brown ale have in common? In the real world, very little. But in Dr. J.’s talk, this eclectic list of common objects will inspire attendees to rethink how we approach diversity and inclusion in the craft beer industry. In this interacve talk, Dr. J. will open the door for an honest and judgement-free conversation about the realities of authentically reaching populations that are underrepresented among beers drinkers and brewery employees. Though there are no one-size-fits-all solutions to the many different challenges organizations face when seeking to diversify, this talk will use established best practices, craft brewing industry data, insights from social-science, and consumer research to help attendees begin to craft individualized plans for aligning inclusive practices and diversity outcomes with their overall organizational goals.|
|11:00 – 11:30 a.m.||Hiring & Firing Legally
Maryjo Vickers, Bubbly Stapler; Elliot Ginsburg, Hop Law; Erin Johnsen, Hop Law
|Discussion about all things hiring, firing, on-boarding, job descriptions, owner separation, and more!|
|11:35 a.m. – 12:05 p.m.||Accounting Best Practices
Nick Swedberg, Boyum Barenscheer
|12:10 – 12:40 p.m.||Pulling back the Curtain on Music Licensing
Dan Spears, BMI
|This educational seminar will pull the curtain back on music licensing and help you understand the legalities of using music in your brewery. We will provide an in-depth look at the copyright law and when a brewpub or taproom needs a public performance license. In addition, the session will focus on how licensing fees are determined & where the money goes. Don’t miss this opportunity to gain a greater understanding of music licensing and how it impacts your business.|
|1:45 – 2:30 p.m.||Stop “Doing Diversity!” Build an Inclusive, Equitable, and Just Workplace that Drives Success
Dr. J. Jackson-Beckham, Brewers Association
|Does your brewery staff and leadership reflect the diversity of your community? If not, you’re not alone. You’re also leaving a world of opportunity for organizational success unexplored. In this interactive talk, Dr. J. will share some of the latest research on the advantages that organizations that lead in workplace diversity experience. Though there are no one-size-fits-all tactics that are appropriate for all breweries, this talk will cover a range of practical recruitment and retention strategies that will help attendees working to diversify their workplace.|
|2:40 – 3:00 p.m.||Community Engagement Panel
Hilary Hazzard, Dangerous Man Brewing Co.; Laura Mullen, Bent Paddle Brewing Co.; Mary Sellke, Surly Gives A Damn (SGAD)
|Join us to discuss the good, the bad and betterment of having a community engagement program at your brewery. With 3 leaders in this area, we will talk about how to create programming that reflects your brewery’s ideals and fits the needs of your community, big or small.|
|3:00 – 3:30 p.m.||Roundtable Open Discussion Q&A|
Pattie Aron obtained a B.S. in Biochemistry from Elmira College and M.S. and Ph.D degrees in Food Science and Technology from Oregon State University. From 2011- 2016 Pattie was the Senior Hop Chemist in the Applied Brewing and Research team at MillerCoors. She currently manages the technical research and brewing laboratories in the Brewing Research and Innovation group at the Rahr Malting at the Shakopee, MN headquarters.
Marc was a Mechanical Engineer prior to opening O’so Brewing in 2007 and is past president of the Wisconsin Brewers Guild. He is passionate about learning everything there is to know about crafting beers using brettanomyces and souring organisms. O’so has about 300 casks they use to create blends including lots of refermentation on fruit. Marc is an outdoor guy that enjoys fishing, hunting and hiking.
Steve is the founder and head brewer at Little Thistle Brewing Company in Rochester, Minnesota. Hailing from Scotland, Steve immigrated to the U.S. to pursue a Masters Degree in Sports Psychology & Counseling. After a fellowship at Mayo Clinic, he earned his Doctorate in Physical Therapy and practiced in brain and spinal cord rehab as well as sports medicine. Steve has over 20 years experience working in the health/wellness and rehabilitation profession, which he left to brew professionally in 2015. Steve has a special interest in helping the brewing industry, especially the non-insured, maintain their physical health and avoid injury.
Kieran Folliard grew up in the West of Ireland and came to the United States with the hopes of building on his vision, which he had yet to discover. It turned out that bringing the familiar environments, beverages and food to a different audience than he had been surrounded by, became a drive and a passion. After having created four thriving pubs he happened on an opportunity. He was inspired to found his own 2 GINGERS Irish Whiskey. Never to rest on his laurels, Kieran is now in the ongoing development of Northeast Minneapolis’s FOOD BUILDING, establishing passionate craft food producers Red Table Meat Co., Baker’s Field stone milled Flour and Bread, and partnering with Alemar Cheese Co.. Most recently, Food Building has launched an all day cafe/deli counter aptly named Kieran’s Kitchen Northeast.
Bob Galligan earned his B.F.A. in Acting from the University of Minnesota/ Guthrie Theater in 2010. Wanting to experience something new, he moved to Austin, TX in 2011. He ended up with 5 jobs including managing a food trailer, writing comedy, and being the first Beer Sherpa for the Austin Brew Bus. But, in May of 2012, he got a job as a packager/ canning line operator at Hops & Grain Brewing, as the 2nd person hired. Over the course of 5.5 years he was a cellar person, Brewer, Head Brewer (and Zagat 30 Under 30 recipient of 2013), Brand Ambassador, Sales Person, Tap Room Manager, QA/QC Manager, Director of Education, Sensory Science and coffee (he’s also a certified barista). Deciding to move home in late 2017 to be with family, he ended up as Quality Sensory Coordinator at Surly Brewing since he (surprisingly) knew how!
Elliot has been practicing law since 2010. He has been representing breweries, distilleries, and wineries since 2013, and has helped clients navigate everything from financing, to lease negotiations, employment litigation, acquisitions, trademark matters, and regulatory issues. Elliot wants to work with businesses to find creative solutions to complex business problems, provide clients with guidance and assistance in starting and operating their businesses successfully. Whatever stage of life your business is in, Elliot wants to join you for a pint and a conversation about how he can help.
Manager of marketing & events at Dangerous Man Brewing Co. Also, garden manager at the SNO Community Garden, in collaboration with the Dangerous Man Community Volunteer garden. Lover of all things gardening, nature, and my little city family and urban farm we are cultivating.
Erin Johnsen is an attorney who works with breweries and distilleries to help grow and sustain their businesses, both locally and across the country.
A professor of Communication Studies at Randolph College, Dr. J. Jackson-Beckham has dedicated her career to the study of American beer. She has published social commentary, journal arcles, and book chapters; delivered keynote addresses and guest lectures; and provided expertise as a guest on radio shows, podcasts, and in news and entertainment media on the culture and inclusiveness of craft beer. Dr. J. works to provide industry members with strategies for aligning inclusive organizational practices with overall organizational goals and tactics for diagnosing and removing barriers to access for populations that are underrepresented among craft beer drinkers and producers.
After beginning his career in beer, working at various breweries in Colorado, Joe Katchever moved back to his home state of Wisconsin in 1999 and founded Pearl Street Brewery in La Crosse. Over the years, Joe took the brewery from Pearl Street in the heart of La Crosse’s downtown, to a new location and he grew the brewery’s influence from just local, to a footprint that covers Wisconsin, and parts of Minnesota and Iowa. Being a hands-on brewer, Joe has done just about everything in the small brewer’s world and the small business world. Joe began barrel aging beer in 2004 but couldn’t find a market for these eclectic beer styles in the early years of craft. Many years later, he started brewing and ageing mixed-ferment beers again and found a small, but enthusiastic crowd that sought after these styles and Pearl Street Brewery’s new sour beer program was born!
Bill Manley is the VP of Marketing at Surly Brewing Co. in Minneapolis. He’s a craft beer industry veteran specializing in new product development, brand management, and systems building to create successful products in-market. Manley started his craft beer career in 2008 at Sierra Nevada Brewing Co., where he worked to develop the brand voice, and spearheaded the creation and promotion of dozens of influential brands for a national and international audience. In 2018, Manley joined the team at Surly, and continues to work to strengthen and build compelling brands and brand strategy to help navigate the complex and crowded waters of the modern craft beer market.
Katie Marisic is federal affairs manager at the Brewers Association (BA). Based in Washington, D.C. she plans and executes legislative, regulatory and political strategies to drive the associations federal affairs presence on Capitol Hill. Prior to working for the BA, Katie was vice president of political affairs at the National Association of Federal Credit Unions. She got her start in politics working on congressional campaigns during the ’06 and ’08 elections. In 2013 she helped to open Atlas Brew Works in Washington, D.C. When she is not advocating for the craft brewing community on Capitol Hill she is probably hiking, camping and enjoying a beer.
Dr. John Paul Maye is Technical Director at Hopsteiner. He received his PhD in organic chemistry at Purdue University in 1994, and started work as a hop chemist in 1993. He is a founding member of the International Hop Standard Committee and has published many papers related to HPLC calibration standards for hop acids, analysis, and most recently, dry hopping and its effects on bitterness and the IBU test. He is a home brewer and winemaker.
Jack McCraine is the Firm Beverage Director with Baker Tilly and leader of craft beverage services team. He has more than 28 years of sales, marketing, consulting, training, revenue management/pricing, sales/services strategy, routing and training experience in the beverage industry. Jack specializes in accelerating client performance with sales and revenue growth, utilizing proven strategies and tactics to achieve business plans for wholesalers and brewers across the country. He has extensive experience with wholesaler distribution system, compensation and inventive programs to motivate sales organizations.
Duluth, MN born former Event Designer now Brewery Owner + Chief Empath of Bent Paddle Brewing Co. Volunteer for numerous non-profit organizations and leadership boards including appointment as 1st female president of the Minnesota Craft Brewer’s Guild. Lover of cats, all things food, lady friends who like to dance, boutique hotel travel, husband Colin and daughter Adella born 2012.
Gary Nicholas is the founder of Nicholas Brewing Projects, providing consulting & audit services to the beverage industry. Since beginning his brewing career in 1997 with Goose Island Beer Company, he has worked in every facet of the brewing industry. He joined Bell’s Brewery as the Quality Manager in 2001 and spent 13 years working in a variety of leadership roles, including managing safety operations and leading a team of training & professional development specialists. Prior to opening his own firm, Gary spent two years as Special Projects Manager for Surly Brewing Company, focusing on expansion management initiatives. Gary has delivered numerous presentations at Craft Brewers Conferences, the World Brewing Congress, and the Master Brewers Association of the Americas. He is a member of the MBAA Safety Committee and teaches at the annual MBAA Packaging Technology course. Locally, he serves on the Minnesota Craft Brewers Guild Education Committee.
Allyson Rolph is the Lead Brewer at Earth Rider Brewery and former Head Brewer at Thirsty Pagan, both in Superior, WI. While at Thirsty Pagan, she developed a sour program that included 3 full time mixed culture brands, 20 different bottled offerings, and many seasonal mixed culture and kettle sours. Earth Rider is currently developing their sour program beyond the kettle soured -Crush series. Their first mixed culture offering, Cedar Sour Red, has been released at Funk Junction, Mixed Culture, and will be at All Pints North on Saturday.
Riley received her B.S. in Microbiology from the University of Minnesota in 2014. She joined Surly in 2015 as a server in the beer hall, and has since grown within the company to the position of Quality Assurance and Quality Control Manager. She oversees Surly’s quality program as well as the quality control laboratory functions at both production brewery locations. She is passionate about brewing high quality beer, and loves to nerd-out over beer production and science from grain to glass.
Mary is the Executive Director of Surly Brewing Company’s nonprofit, Surly Gives A Damn (SGAD). Through SGAD, she engages the craft beer community to lean in, lend a hand and give back to a multitude of nonprofits. Mary has garnered a wealth of knowledge creating partnerships and working directly in the trenches with organizations that have a direct impact on the environment, health and human services, education and the arts.
Dan Spears is the Vice President of Industry Relations and Licensing at Broadcast Music, Inc. (BMI). In his capacity as Vice President, Mr. Spears works closely with BMI’s Licensing management team to create strategic, value-driven sponsorships and customer events. He serves as a pivotal bridge between the company’s Licensing, Writer/Publisher and Business Affairs teams. In this role, Mr. Spears continues to develop new customer initiatives and strategic partnerships that feature BMI songwriter performances and help educate key accounts, while providing new sources of revenue for affiliates and licensees.
Mitch Steele is the Brewmaster and COO for New Realm Brewing Co. in Atlanta, GA and Virginia Beach, VA. A 31 year veteran of the brewing industry, Mitch has brewed at breweries of all sizes, including Anheuser-Busch and most recently running the brewing operation at Stone Brewing, as volume increased from 40,000 bbls per year to 400,000 bbls per year during his 10 year tenure. Mitch authored the 2012 book: IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale. In 2014 Mitch was awarded the prestigious Russell Scherer Award for Innovation in craft brewing , and currently manages the brewing operations for New Realm Brewing Co.
In the time since Nick Swedberg joined Boyum Barenscheer in 2008, he has become a firm leader in client service. His tax planning and preparation work along with CFO services for clients led him to play a large part in the firm’s business advisory services department. Being a sought-after Certified Advanced QuickBooks ProAdvisor brings added value to the services he provides when working with small businesses to streamline their accounting processes. Clients reach out to Nick for his patient assistance and support when needed. A significant portion of Nick’s client service work is in the restaurant and brewery industries.
Sean Tynan obtained a B.S. degree in chemistry from Michigan State University. He formerly ran the sensory program and the beer analytical lab at the Technical Center for Rahr Malting in Shakopee, MN. Currently he is an assistant brewery in Rahr’s research brewery. Sean is also working toward obtaining his M.S. degree in Brewing and Distilling from Heriot-Watt University in Edinburgh, Scotland.
Maryjo Vickers founded Bubbly Stapler, an HR consulting firm with a focus on small business, in January 2018 where she enjoys being able to connect with her clients and relay their culture in all aspects of their company. Creating HR plans that speak to her clients values, protect them and their employees, and set them on a pathway of continued growth through increased efficiency are her specialty. Maryjo has delivered presentations at the Minnesota Craft Brewers Guild Business & Technical Conference and is a member of their Allied Trades group. Prior to the inception of Bubbly Stapler, Maryjo spent years in the hospitality industry as the Director of Administration at Chowgirls Killer Catering.