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Currently sitting in the Redmond, Oregon airport waiting for a flight to Portland that will connect me with a flight to Washington D.C. It’s 4am, I slept about 3 1/2 hours, but damn I’m excited. That’s because my partners at Good Earth Brewing and Smith Rock Hop Farm believe in what we’re doing and trust enough in me to see value in sending me to the Craft Brewers Conference.

Craft Brewers ConferenceFrom the conference’s website: “The Craft Brewers Conference (CBC) is the only industry event that serves both brewpubs and packaging breweries. This is an annual show that travels to different cities each year.

For professional brewers, CBC is the number one environment in North America for concentrated, affordable brewing education and idea sharing to improve brewery quality and performance.”

I have packed my week full of interesting and informative seminars, meet-n-greets, lectures, and brewery tours. Here’s what it looks like:
– Wood & Beer Seminar with Peter Bouckaert, the brewer from New Belgium

– 5 brewery tour in the Virginia countryside (7am to 5pm)
– Welcome reception at the Natural History Museum
– Sierra Nevada Beer Camp @ Union Market

– General Session I (Keynote Address)
– Brewing History
– Staying relevant in the brewing industry
– Hospitality Suite: Economic Developement Partnership of North Carolina
– Starting with Quality: Planning a lab and quality program
– Brewers Association Quality Subcommittee/Glass Quality Group Open House
– Official Nightly Event: Ball Presents Oskar Blues 20th Anniversary Party

– Historical Beers Roundtable
– The Truth About Diacetyl
– When Yeast Attack: The Story of Bell’s and Saccharomyces cerevisiae var. diastaticus
– Brewers Association Brewpub Committee Open House

– Harnessing Brettanomyces for Flavor Development
– Dry Hopping and its Effects on Beer Bitterness, the IBU Test, and Beer Foam
– Pilsen-Style Lager Beer Production: Secrets and Variations