The Mass Brewers Guild’s (MBG) Technical Brewing & Business Conference, presented by Allen Craft Beverage Insurance, will return to Jack’s Abby Craft Lagers in Framingham for a day-long series of workshops and lectures.

Held from 8 a.m. to 5 p.m., on Monday, Nov. 4, the focus of the day is to learn best practices from industry experts and create meaningful connections with peers within the craft beer industry.

Choose the track that best suits your skillset in the industry - Technical Brewing or Business.

A continental breakfast, lunch, and happy hour is included in the ticket price - Early bird pricing is $150 for members and $200 for non-members, until Oct. 18, after which, prices will increase to $175 for members and $225 for non-members. If you are unsure of your member status, please reach out to executive director Katie Stinchon at katie@massbrewersguild.org.

MBG Con is presented by Allen Craft Beverage insurance and also made possible thanks to supporting sponsors Aetna Insurance, Amoretti, Barnes Beverage Group, Beerfests.com, Bowditch, East Coast Renewable Energy, Flexible Pack, Hart Print, Hospitality Mutual Insurance Group, Jack's Abby Craft Lagers, MP Wired for HR, Omega Yeast, Pink Boots, RahrBSG, ReVision Energy, Stone-Leigh Brew Cleaners, UCD Law and Zumbiel. These businesses are associate members of the Mass Brewers Guild and help to make our educational programs possible and affordable for member breweries. 

View the full workshop line up and purchase tickets below:

Keynote Address - 9 a.m. to 10:10 a.m.

Keynote address - Beer Hall

Crafting a Lasting Legacy

Ralph D. Crowley Jr. is the President and CEO of Polar Beverages, the largest privately owned sparkling beverage bottler in the country. He has been in this position since 1992. Under Ralph’s leadership, Polar has grown from $18M to over $1B. Key acquisitions of manufacturing facilities that accelerated the grow of the company included Adirondack Beverages in Scotia NY, Polar South of Fitzgerald Georgia, and Polar Texas Bottling in Temple Texas. Ralph and his siblings also own Wachusett Mountain Ski Area in Princeton, Massachusetts. Ralph was President from 1981 till 1982 when he stepped down to become the Treasurer in 1992. Ralph received his BA from Bowdoin College and his MBA from Clark University.

SESSION ONE - 10:20 to 11:20 a.m.

Technical Track - Beer Hall

Yeast Essentials: Crafting Flavor with Expertise

Join us for a discussion featuring industry experts Laura Burns, Director of Research and Development from Omega Yeast, Jacob Hoover, sales development specialist at White Labs, and Bryan Kreiter, sales manager at Fermentis, moderated by Jeremy Cross, QC manager at Jack’s Abby Craft Lagers. This session will explore the fundamental role of yeast in shaping flavor profiles, offering a deep dive into the science and art behind it. We'll discuss how to get back to basics in brewing while also providing an essential overview of cell counting techniques. Whether you're a seasoned brewer or just starting, this panel promises valuable knowledge and practical insights to elevate your craft.

BUSINESS TRACK - FEST HALL

A data dive into key taproom benchmarks

The final presentation in Small Batch Standard’s three-part series, led by Chris Farmand, will bring everything together with an in-depth exploration of data and essential taproom benchmarks. We will examine key taproom benchmarks and the supporting data points. On the distribution front, we will review current benchmarks and introduce new ones to aid breweries in making informed decisions.

Learning Objectives:

• Evaluate whether your retail business is operating at its highest potential and identify changes to enhance performance.

• Assess if your distribution efforts are impeding profitability and explore strategies to overcome these challenges.

• Apply the latest financial benchmarks to your brewery to ensure the development of a sustainable business.

We Recommend Viewing the Previous Two Sessions Before Event Day:

SESSION TWO - 11:30 to 12:30 a.m.

Technical Brewing Track - Beer Hall

Going Clear: How to Brew Hard Seltzer

Hard seltzer is a booming category in the world of lifestyle beverages and many craft brewers are adding an artisanal twist to this refreshing beverage. Hard seltzer is a sparkling alternative for consumers looking for a low-Calorie beverage or a gluten-free option. Learn from author and brewer, Chris Colby as he covers the development of the current market and delves into the intricacies of managing the fermentation a sugar solution. 

BUsiness Track - Fest hall

Diversifying Taproom Products

In today's ever-evolving beverage landscape, taprooms are embracing innovative offerings to meet diverse consumer preferences. This panel discussion will explore the growing trends of mocktails, hop water, non-alcoholic beer, and coffee programs, providing insights into how you can diversify your taproom menu to attract a wider audience. Discover strategies for expanding your beverage options while maintaining brand identity, and learn from industry experts about the challenges and opportunities of these emerging products. Additionally, we will address the critical FDA compliance issues associated with these offerings, ensuring your taproom remains both innovative and compliant. *Panelists to be announced soon

Lunch, Vendor Exhibition, Hop Education
12:30 to 2 p.m.

SESSION THREE - 2 p.m. to 3 p.m.

Technical Brewing Track - Beer Hall

Czech Brewing: Learn the rules like a pro, so you can break them like an artist 

Czech brewing is steeped in history, culture, tradition and necessity, and one must come at Czech brewing with a wholistic approach to achieve results that pays homage to its origins. Learn from Chris Lohring, founder and head brewer at Notch Brewing Co., as he reviews the basics of Czech brewing (wort production, fermentation, conditioning, and raw ingredients), dispense (taps, glassware, approach), and Czech beer culture (styles, strengths, and customs).. Participants should walk away with an understanding of their current capabilities to produce and serve Czech lager, methods and processes to address equipment limitations, and resources to continue the journey in making great Czech lager.

Business Track - FEST HALL

Demystifying Brewery Regulations: Expert Insights from the MBG’s Most FAQs

Navigating the complex landscape of brewery regulations can be challenging, but understanding these rules is crucial for success in the brewing industry. Join our panel of legal experts, Shauna Barnes from Barnes Beverage Group, John Connell From UCD Law, Joe Duquette from Bowditch in a discussion led by MBG President Adam Romanow, CEO & President of Castle Island Brewing Co., as they address the association’s most frequently asked questions, providing clarity and guidance on essential regulatory topics. Key discussion points will include:

• An overview of the state’s licensing structures, highlighting what you can and can’t do as a manufacturer, farmer brewer, or brewpub license holder.

• A detailed breakdown of the 19H combined licenses and the process of adding a winery license.

• Licensing requirements and best practices for contracting your brand at another brewery.

• Key regulations and considerations for transporting beer across state lines.

SESSION FOUR - 3:10 to 4:10 p.m.

TECHNICAL BREWING TRack - Beer Hall

Maximizing Hop Flavor: Exploring New Age Hop Products

Unlock the full potential of hops in your brewing process with this dynamic panel discussion featuring leading hop experts, led by Liz L’Etoile, co-owner of Four Star Farms. Discover innovative techniques to enhance hop flavors in your beer and delve into the latest advancements in hop products, including extracts and other cutting-edge options. This session is designed for brewers looking to elevate their hop game and stay ahead of industry trends. Whether you're curious about new products or seeking to refine your hop utilization, this discussion offers valuable insights and practical tips. *Panelists to be announced soon

BUSINESS TRACK - Fest Hall

Distribution Agreements: Process is your friend

This workshop will focus on how to build internal systems and processes to make your next engagement with a new or current distribution partner collaborative instead of combative. Key Objectives & Topics Covered:

1. Understand the key components of the documents you need with your distributor, and when you might need a new contract

2. Know what key decisions to make before approaching a distributor about entering into a relationship

3. Know what terms are worth fighting for and are “must haves” for your agreements

4. Know and be ready to respond to common objections to contractual asks

5. Leave ready to create a process tailored to your brewery and its needs so that you never have half-executed contracts again

*Panelists to be announced soon

Happy Hour, Vendor Exhibition + Hop Education - 4:10 to 5 p.m.

**SPEAKERS AND WORKSHOPS SUBJECT TO CHANGE WITHOUT NOTICE**

Thank you to our generous sponsors!

COVID SAFETY PROTOCOLS: 

*** If you are feeling unwell please stay home ***