2023 WA Craft Beer Summit
Educational Breakout Sessions & Keynote
John Mallett managed all beer production for award-winning Bell’s Brewery, Inc. in Kalamazoo, Mich. since 2001, leading many of its brands to near cult status among beer enthusiasts.
In 2022, he retired from Bell’s and became VP of Brewing and Quality at New Belgium. He is currently taking time away from brewery life and has graciously accepted our invitation to be keynote.
Throughout his professional brewing career, Mallett has been recognized for his expertise and leadership in brewery technical education and training. He serves on many boards and technical committees, including the Master Brewers Association of the Americas, Brewers Association, Hop Quality Group, and American Malting Barley Association.
He has authored more than 40 brewing technical papers and presentations and, since 1995, is a member of the extended faculty of Siebel Institute of Technology. He is the author of Malt: A Practical Guide from Field to Brewhouse (Brewers Publications, 2014). In 2002, Mallett received the Russell Schehrer Award for Innovation in Craft Brewing.
Educational Breakout Sessions – 11:30am
Medal Up Your Lagers
Steve Luke (Cloudburst Brewing)
Nate Crane (Chuckanut Brewery)
John Marti (Lowercase Brewing)
Join these award-winning lager brewers as they talk recipe, ingredients, fermentation, sensory, and packaging. Tips & tricks to be the best lager brewer you can be. So much so, you impress other people…like professional judges…
Baby Steps to Big Steps: Creating a More Sustainable Future in Craft Beer
Layne Carter, Austin Umbinetti-Hutton, and Jess Keller Poole, Aslan Brewing
Chris Chappell, WA Wild
Learn about how your brewery can run on a more sustainable model at every level. We’ll explore how to source sustainable hops and malt, local organizations to partner with, the importance of water, and how it all can be used to work towards a more sustainable brewery.
What the Chit is Going on with Malt Barley: Trends, Challenges and Perspectives from Maltsters Large and Small
Adam Hieronymus and Jon Mendrick, Country Malt Group
Brian Estes, LINC Malt
Crafting the Perfect Palate: Elevating Sensory Skills through Reference Standards
Tessa Schilaty, Yakima Chief Hops
Join us for a deep dive into the pivotal role of sensory analysis in craft brewing, emphasizing the utilization of shelf-stable, repeatable reference standards in sensory training. Attendees will explore the scientific and practical aspects of sensory reference standards through hands-on – or should we say, nose-on – activities and learn their application and integration into brewery sensory programs large and small. The seminar synthesizes theory and practical application to furnish breweries with strategies that promise improved sensory evaluation skills, ensuring product consistency and quality, and ultimately bolstering consumer satisfaction and brand loyalty.
Educational Breakout Sessions – 1:45pm
Brewing Integrity: Unmasking Pandering Trends in the Craft Beer Market
Chanell Williams, Bottleworks
Craft beer’s authenticity and creativity are what set it apart, but there’s a growing issue – pandering in beer marketing. Discover the marketing tricks, from catchy packaging to clever branding, that might not be as authentic as they seem. We’ll dissect real-world examples and discuss their impact on the industry and its loyal community. Learn how consumers, brewers, and enthusiasts can work together to restore the authenticity of craft beer marketing. Whether you’re a seasoned beer connoisseur or new to craft brews, this talk will change the way you appreciate craft beer. “Brewing Integrity” is a call to action that will forever change how you enjoy craft beer.
Resilience & Rejuvenation: Strategies for Mental Well-being in Hospitality *Sponsored by Bickersons Brewhouse, Lucky Envelope Brewing, Obec Brewing, and Stoup Brewing
Jackie St. Louis, D-Fine Concepts Consulting
The seminar will concentrate on mental health and burnout in the hospitality industry, a prevailing concern, especially for non-managerial staff expressing a need for more resources and support.
Draft Systems and You! Maintenance and Effects on Your Beer
Ryan Downey, Draft Punk
Leslie Shore, Pike Brewing
How your beer is dispensed fords that critical last step between your mash tun and customer. Is your draft system up to the challenge of accurately and safely delivering your carefully crafted suds to eager enjoyers? Join Ryan Downey of Draft Punk and Leslie Shore of Pike Brewing as they go over the mechanics, components and sensory abstracts of how beer’s qualities can drift into the danger zone, and how to properly design and maintain a system of delivering those great brews!
How advanced technology and sensory are creating a pathway for more flavorful, more sustainable hops for the future. An incredible panel talking about all things hops: From hop breeding, hop sensory impacts, brewing considerations, and exploration of new hop technologies!
Educational Breakout Session – 3:00pm
Cutting Through The Marketing Fog: Clearing up Grey Areas to See How Marketing Really Does Lead to Sales
Julie Rhodes, Not Your Hobby Marketing Solutions
Madeline Corn and Donovan Stewart, E9 Brewing
Email marketing is dead. Should we be on TikTok? We just use Facebook as our website. What hashtags do I use? Influencers are useless. Does video content work? All common statements and questions that seem to be floating around in the minds of craft beer owners and operators these days. It doesn’t matter if you’re DIY-ing your own marketing efforts or if you have a full-time Director of Marketing for your particular brand, marketing efficiencies are hard to measure and even harder to connect the dots to actual sales. In this session, we will explore the true benefits of marketing for your craft brand, how it directly impacts sales, and how to improve your own marketing efforts on a tight budget.
Employer Guide to Workers’ Rights
Brenda Fay, Department of Labor and Industries
The Employer Guide to Workers’ Rights presentation provides information on the workplace rules and regulations enforced by the L&I Employment Standards program.
Auditing Your Brand
Oceania Eagan, Blind Tiger Design
Your brand is complicated. The more you grow, the more decisions you must make with how your brand lives out in the world, and the more difficult it is to have clarity on the perception the world has of your brand. On shelves, on tap, in your taproom and online, customers, accounts – and yes, distributors – have thoughts about your brand. Critically looking at every brand touch point, we will walk you through our brand audit process to give you the steps to self-analyze your brand experiences in the market and the opportunities to strengthen your brand across all fronts.
WBG Diversity, Equity, Inclusion, & Accessibility Committee: Q&A and Open House
WBG DEIA Committee
Learn more about your WBG DEIA Committee and their past accomplishments, current projects, and participate in an open-house format conversation with different members of the committee in smaller groups & conversations. The committee would love to hear your feedback on how they can better support Guild membership.
Educational Breakout Session – 4:15pm
Outlook Hazy or Bright? – Yeast Strains to Dial in Haze
Laura Burns, PhD, Omega Yeast
Matt Edwards, Georgetown Brewing
Our recent investigations into yeast-dependent haze have uncovered that specific brewing yeast strains promote the formation of haze in heavily dry hopped beer styles. We termed these yeast “haze positive” and furthermore found that the timing of dry hop additions is another key factor in producing this stable haze. Using classic genetics and next generation sequencing, we have identified the HZY1 gene as a major driver for haze. We will walk through this research, and share some fun takeaways for brewers looking for new yeast to make Hazy (or not hazy) IPAs.
Your Neurodiverse Brewery Staff and You: Supporting a Diverse Workplace
Stacey O’Connor, Headless Mumby Brewing
This talk is focused on how to support and better train a neurodivergent workforce. Neurodivergent staff may need support and accommodations that go against standardized workflow. We go over what it means to be neurodivergent, how to best support staff, and pitfalls in the industry.
Where did the cash go? How to sell more beer without draining your bank account
Adam Robbings, Co-Founder and Brewmaster, Reuben’s Brews
Derek Smith, Lead Brewery Consultant, Small Batch Standard
It isn’t 2015 anymore. As the craft industry has plateaued, running a profitable brewery has become more and more challenging each year. Join Small Batch Standard’s Lead Brewery Consultant, Derek Smith, and Reuben’s Brews Co-Founder and Brewmaster, Adam Robbings as they dig deep to understand why this is and, more importantly, the strategic changes owners need to make in order to sell the right beer, to the right consumers, at the right margins, to generate cash and finally get ahead.
A Conversation with Rep. Waters: From the Brewery to the Legislature *Sponsored by Columbia Distributing
Steve Gibbs, Columbia Distributing
Join Steve and Rep. Waters in a casual conversation about how brewers, brewery owners, and other industry professionals can become more involved in their local governments.