Join the CCBA for an update on all association efforts, activities, legislative priorities and leadership for 2021 and beyond. We will also be joined by Director Dee Dee Myers of the Governor’s Office of Business and Economic Development (GO-Biz).

Join us for a seminar discussing hands on tools for managing and modeling cash flow while your brewery experiences the ups and downs of the current business environment, from weathering the downs to being in position to capitalize on the ups.

Quality content leads to quality engagement. The goal of a marketing plan is to create customer touchpoints that lead to action which is why content marketing is the current standard. Focusing on “what’s in it for the customer” helps creates a community of evangelists who help push your brand. We’ll explore the right balance of incorporating personality and information into your marketing channels, which channels are most effective, and the best ways of engaging with your customers.

Sour beers are rather complex and trendy; and they belong to a large number of flavorful beer styles. Nowadays brewers are looking for flavor diversification achieved by mix fermentations, but as well within shorter period of time and with high reproducibility, which can represent a big challenge for craft brewers. Kettle souring process is an easy way to produce them. In this case, acidity in beers is achieved then by two wort boiling steps. The first one contributes to sterilize the non-hopped wort produced through the mashing step. Then wort acidification is performed by a Lacid Acid Bacteria (LAB) addition in order to trigger lactic acid fermentation in a controlled manner. Annihilation of the living LAB cells is ensured by the following second boiling along with hop additions. Alcoholic fermentation is then performed as for a regular beer production. Various fermentation combinations between LAB strains (homo or hetero-fermentative strains) and Saccharomyces yeast strains (neutral, fruity, POF+) were designed to produce different sour beers. Biochemical analysis (fermentation kinetics, organic acid production, …) and sensorial evaluation were both performed on the final sour beers. The combination study shows LAB strains impact clearly flavor profile of the final beers.

Matt Johnson will be presenting a brief history of South African Hops, discussing the varietals, and their quality. Chris Anderson will be discussing applications, typical usage, and which beverages can benefit from incorporating the Stoak line of products. These include Brewshield and the WLT-150 lineup.

An overview of California ABC’s new online Beer Price Posting system. We will discuss laws, regulations, and procedures surrounding the new system

Tips and tricks for fine tuning brewing and cellaring processes to capture small gains that result in savings of both time and money.

Come with your ABC questions and get ready to talk through the basics, the FAQs and the nuances of tied-house law at this seminar!

Join this seminar for an overview of accounting issues and best practices for COVID-relief grants and credits, including: Paycheck Protection Loans, Employee Retention Tax Credits, FFCRA Sick leave and FMLA COVID-leave, EIDL Advance Grants, State and Local community grants and more!

What tools are you using to run your business? Join us to take a look at how top breweries are leveraging systems to maintain compliance, control inventory costs, expand margins, increase sales, and more.

Taking the plunge to brewery owner is very exciting and is within reach. We will help you build your brewery from the ground up. This talk will discuss budget, location selection, building a safety minded culture, driving efficiency, building a quality driven approach and choosing the right vendors for you.

Craft Brewing in 2020 looked nothing like previous years. As the pandemic recedes, what will the craft market look like in 2021 and beyond? What has changed long-term and which trends might soon get back to “normal?”

You spend a lot of time, effort, and money to produce an incredible batch of beer, now it is time to package it. Once you start the packaging run, how do you test and check for quality in your packaging operations? In this presentation, Taylor Lane and Vinnie Cilurzo will walk you through Russian River Brewing Company’s packaging QC/QA program including DO/TPO measurements, Co2 validation, bottle crown checks, can seam checks, as well as confirming bottle, can, and keg sanitation effectiveness. In addition, Taylor and Vinnie hope that you will walk away with a better understanding of the widely misunderstood differences between DO, shaken DO, and TPO.

Spring is in the air and with higher temperatures comes higher beer consumption. Whether you’re located in a touristy destination or are a local favorite, summer is one of the busiest times for breweries in California. But what can you do now to make sure you’re set up for success? In this session, Ekos will moderate a discussion of California brewers to talk about how they streamline processes, what they do to attract customers and sell more beer, and their plan for the upcoming season.

This presentation will be on the interaction between enzymes naturally present in yeast, and how they interact with compounds naturally present in hops in order to make them flavor active. With this understanding will come another tool for brewers to create interesting hop forward beers, and to make efficient use of the aromatics present in their hops.

Hear from your peers as a panel of small brewery leaders react and respond to the major trends affecting the US and California alcohol beverage and beer industries. Featuring folks who lead some of the largest and smallest breweries in the state, the discussion will offer varying views of critical industry topics, from exploration beyond beer and disruptive distribution changes to key business and policy considerations for a post-pandemic world. Moderator Christopher Shepard, senior editor of Craft Brew News, will offer insight from a national perspective and share additional commentary from other California voices.

From waste management to brew days, sit down with Firestone Walker’s Brewery Operations Director to discuss where to start as you build out brewery-specific goals for sustainability.

Join this panel discussion to identify how you can improve your brewery's brand through supplier, wholesaler & retail relationships. Topics include: managing your expectations in the market, understanding your customers, and engaging with your wholesaler. Some tactical skills will be discussed, including how to work with production to appropriately forecast and ensure adequate inventory for your market footprint and how to use this data to support your brewery's growth. Key Takeaways: Developing your brand identity, wholesaler and retail relationship building best practices and the power of data & language.

Join CCBA allied trade members, Fisher Phillips, as they discuss some of the compliance concerns and best practices in HR law as the state starts to reopen and businesses bring their teams back to work.

Craft brewers understand that quality, consistency and efficiency are of the most importance in the increasingly competitive craft beer market. GEA technologies have allowed craft brewers to produce better beer while growing their businesses’. Join us to discuss cutting-edge technologies including wet conditioned milling, artisanal brewhouses, yeast propagation and innovative flexible packaging that can change the way you brew.

If there's anything COVID-19 has taught us, it's that focusing on how you're going to package your beer is as important as how you brew it. If you've been considering canning your own beer, there are some things you should know about the process and about the equipment you choose to help you do it. Focusing on how you package your product is essential to ensure you get the best beer possible into the hands of your customers who love it. In this session, we'll share the expertise we've gained through more than a century of canning, and most recently, the best practices we've witnessed and developed from working with brewers like you. Come with your questions - we're ready to answer!