When: WEDNESDAY Date: 4 September 2019 Time: 1.30pm Room: COURTYARD ROOM Rapidly increase your brewery’s output without additional capital outlay or compromising on quality! With peak season production sure to welcome...
When: WEDNESDAY Date: 4 September 2019 Time: 12.30pm Room: Bintani Room - Brewery Overview of IBASafe program to date with numbers around how members are progressing with making their breweries safer...
If there’s one brewery team in Australia that knows hospitality better than anyone, it’s Stomping Ground. The crew there are responsible for the Local Taphouse, Stomping Ground in Collingwood – plus it’s numerous pop ups around Melbourne and two tap rooms in planning.
The aim of this presentation is to give an overview and practical advise on using fruit in beer. While the focus would mainly be on mixed culture beer, I will also touch on clean saccharomyces fermentations and aseptic fruit. Through travel and personal experience, I have witnessed a number of ways to work with fruit and beer and would lay out a number of paths for best practice that could be employed easily and effectively in working breweries
Richard will introduce the new Certificate IV in Artisan Fermented Products (Brewing) to the independent brewing community. This is the first qualification within the Australian vocational education system that aims to provide people with the skills to become a successful craft brewer. After extensive consultation with brewers across the country, this qualification will become available as a new standard in training in 2020.
The evolution of craft beer around the world and makes the case that the way forward is not aping the Americans, as so many cultures have done and are doing, but rather finding your own direction and following it. Case studies of this strategy being successfully implemented in various countries are included.
In this presentation, we will look at distribution option, warehousing considerations, representation on the ground and the cost of logistics. We will discuss the growing pain of investing into equipment ahead of the curve and how being a bigger brewery may affect the niche market position previously held by the brewery.
Selling beer should be an easy business, right? People want beer, and you sell it to them. We all know there is a lot more at stake though, and we hear from two of the industries best: Jon Ward from Brick Lane, and Dan Hampton from Young Henry’s.
In today’s competitive market environment it is critical to have accurate data about the cost of beer that you sell. Maria will discuss best practices for determining what should go into your costs and how to leverage technology to get the sharpest data possible.
This panel will discuss some of the most important issues brewers need to consider as part of a successful crowdfunding campaign, with some real life insights from recent Australian crowdfunding campaigns.
The presentation that introduces the idea of mental health across the continuum from illness to wellness/fitness. It includes an interactive activity that introduces people to the idea of a wellbeing workout (practical, evidence based ideas for taking care of our mental health). It is a fun, practical and means everyone walks away with a wellbeing plan they can share with friends/family/colleagues.
In November 2018, Stone & Wood conducted a Life-Cycle Analysis (LCA) on Pacific Ale, which looked at the environmental footprint of the beer through the entire supply chain; from production of ingredients and materials right through to distribution, sales, and disposal. The findings provided insight into carbon emissions, water use, and land use in different packaging formats.
Popularized by the sports business but increasingly permeating into every industry, fan engagement and fan first thinking is about creative and authentic storytelling, personalised experiences as well as keeping it simple through a human approach and is vital to every business when it comes to customer acquisition.
When: Thursday Date: 5 September 2019 Time: 3.15pm Room: Bintani Room - Plenary Join esteemed beer writers and authors Pete Brown and Stephen Beaumont, interviewed by Luke Robertson, about the global...
In your brewery, do you test your beer? If so, how do you know that it is done accurately? BIRA is a volunteer-run non-profit laboratory proficiency program established to help you learn just that! It is pertinent to breweries of every size.
Over the last three years Binary Beer has developed a keg sensor that detects temperature, location and movement. This device is built on IoT (Internet of Things) technology running over existing networks. IoT enables technology specialists to deliver accurate data about assets, enabling clever decisions and significant logistics network efficiencies.
Seamus will give an overview of the global brewing by-product market, then show how companies use sustainability to create a competitive advantage. He will then dive into the by-product market for independent breweries in Australia and provide ongoing recommendations.
Having a strong brand for your brewery is standard in today’s marketplace, those that don’t, will fail. Having an understanding of how branding works, is something that many small breweries still struggle with, and this lack of understanding has the potential to make or break a business. For many, branding and marketing is a hazy, untangable world.
In an interactive presentation, shaped by the audience using live polling technology, Anthony and Beth from Indie Beer Hub will uncover trends among breweries and their customers in their biggest problems around sales and customer relationships, and share tips on how to solve them. We’ll go through insights over five areas of brewery business operations covering everything except the beer making itself.
When: Thursday Date: 5 September 2019 Time: 1.15pm Room: IBA Trade Hub Fermentis will share a recent study of various Saccharomyces sp in New England IPA style beer, highlighting results regarding the development...
Gas supply is an integral part of any craft brewery. If there is no gas, there is no beer! Learn about some of the key areas you should consider to achieve an optimal, almost set-and-forget gas supply solution that will help get your business ahead. This includes an investigation of various gas supply options, how to achieve increased safety, the importance of quality considerations in your gas supply solution and what these actually mean for your business.
A properly designed refrigeration system, sized and installed by a specialised refrigeration contractor with extensive experience in the brewing industry, will significantly reduce the cost per HL of beer produced. It protects brewers from the frustration, heartache and financial strains caused by an unreliable and inefficient refrigeration system down the line
Every brewer knows about the negative effects of Dissolved Oxygen (DO) in beer. They also know that it can cost tens of thousands of dollars to buy a DO meter. If your brewery can’t afford a low-range Dissolved Oxygen (DO) Meter, this presentation will transform the way you think about DO in your brewery operations.
When: Wednesday Date: 4 September 2019 Time: 11.45am Room: Courtyard Room Panel discussion regarding key legal and operational aspects of establishing a new brewery focusing on financing, structuring for legal risk...
For most small and medium businesses, the idea of getting legal advice only arises when you get a nasty letter from a competitor, regulator, customer, or supplier, or maybe when you think about selling.
Pink Boots Society Australia recaps another year empowering women in the brewing industry through education with our annual general meeting. Our President Allison MacDonald will chair our meeting reviewing our annual activity, financial position and elect our board for 2020.
Each hop cultivar has an underlying chemistry that defines its flavour (or aroma) potential in beer. Grown under different conditions, or in different regions, that potential may be expressed a little differently.