10:30 AM-12:30 PM

Off-Site Workshop: Bourbon County Stout and Other Tales from Goose Island Brewery + Bull City Solera and Taproom (Beer Tasting Included)

📍: Bull City Brewery/and Bull City Solera and Taproom (4120 University Dr, Durham, NC 27707)

Seth Gross got his start as assistant brewer to Greg Hall at Goose Island in the mid-1990s. Hear his tales of brewing the first batch of Bourbon County Stout (and hiding it from the ATF), launching the first U.S. CAMRA festival, brewing the first batch of Sahti, accidentally creating Hexnut Brown Ale (their second best seller), and more. With nearly 30 years in craft beer, Seth brings the same passion today at Bull City Burger & Brewery with wild projects like a 14-year Solera ale. His mission: inspire brewers to keep pushing boundaries without losing sight of great-tasting beer.

Set in front of Bull City’s 14-year Solera barrel system, this off-site session includes a curated beer tasting and is part history, part inspiration, and 100% passion for craft. Expect four samples, including the legendary Solera Ale, Cuvee #1, and Durhamer Old Fashioned Ale. Breakfast burritos will be available for purchase before the kitchen opens fully at 11:15 AM.

1:00 PM-1:50 PM

  • Brew & Moo: A Beer & Cheese Pairing

    📍: Junior Ballroom 1

    "Brew & Moo" is a lively, flavor-packed presentation that explores the art (and joy) of pairing craft beers with artisan cheeses. Equal parts educational and entertaining, this event brings together suds and curds in perfect harmony — with a few laughs and lactose along the way.

    Presented by Cat Pearce and Aaron Gore

  • Tariffs, Recession, and Sobriety... oh my!

    📍: Junior Ballroom 2

    The go-go years are gone, and the slow go is getting slower. What steps should you take to ensure your brewery survives the uncertainties of changing economic, political, and social changes. We explore the financial challenges of rising costs and slowing demand, and offer strategies for overcoming them.

    Presented by Rich Greene

  • Higher Learning: The Science of Cannabinoids and their Effects

    📍: Meeting Room

    This session will explore the fundamentals of cannabinoids, and how they interact with the human body. Attendees will gain insight into the science of intoxication, how cannabinoid effects differ from alcohol, and what happens when these substances combine.

    Presented by Brett Taubman, PhD

2:00 PM-2:50 PM

  • Intermediate Off-Flavor Sensory Training

    📍: Junior Ballroom 1

    This hands-on course is designed for brewing professionals who already have a foundation in sensory evaluation and want to sharpen their skills. Using Lallemand Brewing's Intermediate Off-Flavor Sensory Kit, participants will learn to detect, identify, and describe a wide range of off-flavors that can impact beer quality. ($25 Add on. Limited Seating.)

    Presented by Cicerones Chris Creech and Whit Baker

  • Unlikely Pairings: Discovering Innovation for Your Brewery

    📍: Junior Ballroom 2

    Innovation doesn’t always come from within the walls of your brewery. Sometimes, the most impactful ideas are sparked by things that seem completely unrelated. In this interactive session, teams will be challenged to combine two unexpected elements to create something new. You’ll build connection with fellow brewers and push the boundaries of your creativity.

    Presented by Andrew Coplon

  • Serving Knowledge: Empowering Staff for a Successful Taproom Experience

    📍: Meeting Room

    Taproom staff often have the most direct line of communication with your customer base and have the ability to be highly effective brand ambassadors for your business. In this session, we'll learn how to drive customer engagement and increase sales through building an excited, personable, and knowledgeable staff. Translating the nuances of beer production, ingredient selection, and style definitions are crucial to igniting interest and passion in a new generation of consumers.

    Presented by Alex Leonard and Brent Manning

3:00 PM-3:50 PM

  • Biotransformation: Theory and Practical Tips (3-4:50 PM)*

    📍: Junior Ballroom 1

    We’ll cover the definition of biotransformation, with a focus on key players like thiols and terpenes, and explore current trends and the latest research shaping this evolving area of brewing. You’ll participate in a sensory training exercise to better understand how biotransformation impacts flavor and aroma, followed by practical tips for optimizing biotransformation, managing flavor outcomes, and controlling haze.

    Presented by Alex Titov

  • Communicating Your Brewery's Experience Through Social Media

    📍: Junior Ballroom 2

    This session will be a crash course in social media basics for a micro brewery. Lexi’s personal philosophy is that you're doing your brewery justice when you're able to capture that slice of life that is a day in your brewery. Guests go to breweries to for an experience. You’ll learn to identifying the leading qualities of your brewery to showcase and the basics to help you accomplish the necessary content creation.

    Presented by Lexi Zielke

  • Theory of Enzymes and Special Applications

    📍: Meeting Room

    In the case of brewing beer, the brewer relies on a number of enzymes to convert high molecular sugar into fermentable sugar and during fermentation converting fermentable sugars into ethanol and carbon dioxide. Next to the most important enzymes, such as beta- and alpha-amylase there are several specialty enzymes helping to improve the process and beer quality. The second part of the presentation will describe a few specialty enzymes. ALDC (alpha acetolactate decarboxylase to avoid diacetyl formation, beta-glucosidase to increase the yield during dry hopping, or lysozyme to break down the cell wall of gram(+) bacteria for example lactic acid bacteria which is considered as a beer spoilage.

    Presented by Oliver Meinhold

4:00 PM-4:50 PM

  • Biotransformation: Theory and Practical Tips (Cont.) (3-4:50 PM)*

    📍: Junior Ballroom 1

    We’ll cover the definition of biotransformation, with a focus on key players like thiols and terpenes, and explore current trends and the latest research shaping this evolving area of brewing. You’ll participate in a sensory training exercise to better understand how biotransformation impacts flavor and aroma, followed by practical tips for optimizing biotransformation, managing flavor outcomes, and controlling haze.

    Presented by Alex Titov

  • Storytelling through Content Creation

    📍: OFF-SITE SESSION (Clouds Brewing Durham Brewcade + Kitchen)

    Compelling content starts with a clear story. This off-site session explores how to visually express your brand’s personality, values, and voice through intentional photography and video. Learn how to craft consistent, authentic content that connects with your audience — using the tools you already have in your pocket.

    Presented by Felicia Perry Trujillo

  • Tunes On Tap: Boost Your Vibe, Stay Legal

    📍: Meeting Room

    BMIMusic is an essential ingredient in crafting the perfect ambiance for your taproom, but it's vital to understand the legalities surrounding its use. Join us for an enlightening session where we will explore how music can elevate the customer experience and create lasting memories for your patrons, while ensuring that songwriters are fairly compensated when their creations are performed publicly.

    Presented by Jessica Frost

Next

Monday