Workshop Presentations

2017 Draught Beer Quality Summit

  • Draught Has Never Been More Important– Bart Watson, Brewers Association – Delivering high-quality draught beer is integral to attracting and keeping customers, especially as more beer is sold via taprooms.
  • Sensory Flavor Training – Identifying Draught Off-Flavors – Pat Fahey, Cicerone Certification Program – Diacetyl, acetic acid, and lactic acid are common off-flavors related to poorly maintained draught lines. Learn to detect these off-flavors and how to prevent them from occurring.
  • Growlers: Best Practices and New Technologies – Charles Kyle, Sierra Nevada Brewing Co. – The popularity of growlers is increasing dramatically, so, it’s important to understand filling options, growler safety, new technologies, and best practices for filling and cleaning.
  • Upgrading a Draught System with Ideal Materials and Maintenance – Ernie Jimenez, MillerCoors and Rob Gerrity, Armadillo Insights – Learn to clean and maintain draught dispense parts, upgrade existing components, and troubleshoot common problems that affect pouring efficiency and quality.
  • Nitro Beers – Ken Smith, Boston Beer – Explore the differences between nitrogenized beer and force-carbonated beer and what you need to know when putting nitro beers on tap.
  • Understanding and Optimizing your Current or Future Draught System – Jeff Bell, MillerCoors – Learn the importance of having a balanced system, effects of an unbalanced system, how to determine the state of a system, and ways to correct an unbalanced system.
  • Selling Draught Beer Quality – Matt Meadows, New Belgium Brewing Co. – Delivering high-quality products to customers means more profits for brewers, wholesalers and retailers. Learn how to provide profitable, consultant-level service to your customers.
  • The Basics of Cask Ale – David Munro, Bell’s Brewery and Neil Witte, Craft Quality Solutions – Covers how a brewer should prepare case ale at the brewery, as well as the basics of handling cask at retail, including how to assess condition, spiling, tapping, and pouring.

2014 Draught Quality Workshop at the Great American Beer Festival®

  • Draught Quality – Jeff Bell & Todd Blondis, On Premise Quality Specialists, MillerCoors – Maximizing your draught beer sales and profits.
  • Draught System Cleaning – Ben Geisthardt, Brewery Team Member, New Glarus Brewing Company – This presentation was built to equip you with the best practices in draught line cleaning. Leading industry professionals’ best practices and techniques are reviewed to maintain brewery fresh flavor at the point of dispense.
  • Draught System Design – Jamie Jurado, Abita Brewing Company – System component choices, balance and design calculations and how to make sense of your draught beer system.
  • Economics of Line Cleaning – Dr. Bart Watson, Chief Economist, Brewers Association – Overall draught beer trends and case studies illustrating how proper draught line cleaning and maintenance creates more sales and profits.
  • Growlers – Charles Kyle, Sierra Nevada Brewing Company – Best practices for retailers, brewers and consumers, including growler filling methods, container types, safety issues, hygiene and post filling parctices.
  • Managing Draught at Retail – David Lujan, BJ’s Restaurant and Brewhouse & Kevin Reed, Rock Bottom Restaurant and Breweries – Key elements of quality draught dispense and service for retailers.
  • Sensory Analysis – Rob Gerrity, Sierra Nevada Brewing Company & Matt Meadows, New Belgium Brewing Company – Detecting, preventing and resolving off flavors in draught beer.
  • Draught Components and Troubleshooting – Ernie Jiminez, MillerCoors & Ken Smith, Boston Beer – A look at the operation of draught components along with basic troubleshooting ideas.
  • Understanding Dispense Gas – Neil Witte, Training and Technical Support Manager, Duvel USA, Boulevard Brewing Co., Brewery Ommegang – A top to bottom view of dispense gas, including the basics of carbonation, balancing carbonation in the keg, using blended gas and working with multiple carbonation levels.