9:30 AM-10:20 AM

  • Craft Beer Under Pressure: Strategic Marketing to Survive and Scale

    📍: Junior Ballroom 1

    Tired promotions and liquid social posts aren’t going to save craft. Throwing more resources and budget at the problem doesn’t make it go away. Festivals and retail demos are drying up. It’s time to start thinking more strategically about sales growth, starting with your marketing plan.

    Presented by Scott Kolbe

  • Befriending Your Banker

    📍: Junior Ballroom 2

    Description coming soon

    Presented by First Citizens Bank

  • Panel: Malted Barley and Your Purveyors

    📍: Meeting Room

    Description coming soon

    Presented by John Davidson, Henry Richardson, Matt Sprinkle

10:30 AM-11:20 AM

  • Risks and Learnings: Making Clean Non-Alcoholic and Low-Alcohol Beer

    📍: Junior Ballroom 1

    Global trends are clear: alcohol consumption is declining. In this presentation, we will review the primary methods used to produce and stabilize non-alcoholic and low-alcoholic beverages (NABLABs), discuss recent food safety research, examine pasteurization techniques employed by both small and large breweries, and conclude with practical tips for producing NABLABs using maltose-negative yeast in combination with high-temperature mashing.

    Presented by Aaron Hyde

  • Maximizing Your Merch Program

    📍: Junior Ballroom 2

    Description coming soon

    Presented by Grandstand

  • NC Craft Cider: A Pathway to Increasing Your Profits

    📍: Meeting Room

    Description coming soon

    Sponsored by Flat Rock Cider Co.

    Presented by Jeff Schenk, Robby Pitt, and Jeremiah Tracy

11:30 AM-12:20 PM

  • From Skeleton Key to Strategy: Forecasting Cash Flow and Predicting Profitability

    📍: Junior Ballroom 1

    As our industry continues to rapidly evolve, the necessity of understanding cost of goods sold as our entity's skeleton key outside of blind reliance on our inventory management systems has become paramount. In order to be prepared to weather economic downtowns or conversely, scale our operations, we need to implement tools and processes emphasizing efficiency for rapid, data-driven decision making and what-if scenario planning. We must carefully manage and optimize our product pricing strategies to maximize profitability, and this can only be accomplished by truly understanding our cost of goods sold.

    Presented by Audra Gaiziunas

  • Panel: Modern Lagers

    📍: Junior Ballroom 2

    Description coming soon

  • What’s on the Menu? Food Strategies for Successful Taprooms

    📍: Meeting Room

    Panel Discussion

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