Ohio Craft Brewers Conference 2022 – Day 1

Duke Energy Convention Center, 525 Elm St., Cincinnati OH 45202

6  –  9 a.m.: Trade show set-up in Ballroom B at the Duke Energy Center, 525 Elm St., Cincinnati, OH 453202

7:30 – 9 a.m.: Breakfast and registration/badge pickup outside Ballrooms A & B

8 – 11 a.m.: Breakfast Beverage Bar at the Proforma booth (#177-178 in Ballroom B)

8 a.m. – 6 p.m.:  Trade show hours (Ballroom B)

8:30 – 10 a.m.:

Main Room (264): Welcome address with Mary MacDonald, OCBA Executive Director and Alan Szuter, Wolf’s Ridge Brewing, OCBA Board President

Keynote Speaker: Your Service Sucks: That Guy on Yelp with Tim Brady of Whetstone Craft Beers

10 – 10:45 a.m.:

Main Room (264): Promoting Your Brand for Maximum Success with Chris Davison of Wolf’s Ridge Brewing and Casey Sudzina of Geben Communication
We’ll discuss utilizing social media, PR, beer reviews, magazines and podcasts, Untappd and competitions to help promote your brand, stand apart from the crowd and optimize success.

Fundamentals Room (252): Brewery Energy Management & Best Practices with Janae Chaney of Rhinegeist, Adam Hickernell of Wolf’s Ridge Brewing and Noah Schierenbeck of The Utilities Group
This discussion will go through how to navigate the Ohio energy market, provide options for clean energy, share examples of brewery energy efficiency projects, as well as best practices for mitigating gas and electric usage.

Business of Beer Room (260-261): The Dos and Don’ts of Wholesale Distribution Contracts with James Niekamp of Niekamp Law
A deep dive into the legal complexities of beer distribution contracts in Ohio, specifically focusing on termination issues governed by the Ohio Alcoholic Beverages Franchise Act.

Fermentation Room (262): Yeast Biotransformation Bringing out Thiols and Dialing in Haze with Laura Burns of Omega Yeast

Biotransformation is the development of new flavors that results from yeast interactions with raw materials during fermentation. One class of compounds that has been the buzz in brewing for several years are the highly odorant thiol compounds naturally found in hops, but also tropical fruits and wine grapes. These compounds evoke strong tropical aromas such as passion fruit, grapefruit and guava. Yeast have a b-lyase enzyme that can release these precursors, but unfortunately the enzyme is not produced by yeast in beer fermentations. We will talk about which raw materials work best (malt, hops, wine grape skins) as well as new brewing practices such as mash hopping that can really promote the development of thiol aromas in beer.

What’s worse than a scheduled product launch for a Hazy NEIPA that is no longer hazy or stubborn haze in your flagship West Coast IPA? Surprisingly, a simple choice in the right yeast strain can help to avoid these problems. We now know that certain yeast strains are better suited for hazy beer styles and are in fact a major contributor to stable colloidal haze. We will provide our best recommendations for the most haze-positive yeast strains (not supplier specific) and also brewhouse and cellar tips to dial in the level of haze. To expand upon this, we will cover methods for haze measurement and new research directions into understanding yeast contributions to haze.

11 – 11:45 a.m.:

Main Room (264): Panel: Retail Beer Sales in the Aftermath of the Pandemic moderated by Mary MacDonald, with Mike Burke of Zip’s Café, Eric Dunaway of DEP’s Fine Wine & Spirits and Dana Murray of Giant Eagle

Fundamentals Room (252): Leveraging Your Accounting Software with Kayla Emanuelson and Judy Sees of SSB CPA’s
Has your accounting software ever left you wishing for more? Do you know how to use your data to identify Key Performance Indicators (KPIs)? What are some best practices to make your data more user friendly and your month-end and year-end closes more efficient? Join us for a candid discussion about how to make your software work for you.

Business of Beer Room (260-261): The Value of Creating a Positive Environment That Promotes Employee Engagement with Kevin Henry and Lori Brown of Ohio Society of CPAs
Create a dynamic, engaged culture to leverage employee success. Hear from The Ohio Society of CPAs on their One Team culture and how that promotes engagement across staff which leads to increased employee satisfaction, productivity and retention. Leave with a strategy that can be used both virtually and as employees are returning to a physical workspace. Best practices framework includes: Social Activities, Volunteerism, Staff Recognition and Employee Wellness.

Fermentation Room (262): Annual Hops Report with Nolan Russell of Crosby Hops

12 – 2 p.m.: TRADE SHOW TIME (Ballroom B)

Stop by the Origin Malt booth and try HighGrain Brewing Co.’s Czech Pilsner (made with Origin Malt), and grab a HighGrain token for a $1 pint at HighGrain Brewing’s taproom in Silverton, Cincinnati.

12:45 – 2 p.m.: Lunch in Ballroom A

2 – 2:45 p.m.:

Main Room (264): Keeping Tabs on Gender-Based Violence in Craft Brewing with Savannah Slaby and Riley Head of Women Helping Women
Over the last 5 years, and certainly since the reemergence of the #MeToo movement, we have witnessed the impact of sexual harassment and assault on the craft brewing industry. During this workshop, professional educators from Women Helping Women, a domestic violence and rape crisis center serving all survivors, will help build your skills for bystander intervention in hopes of preventing gender-based harm from happening in the industry.

Fundamentals Room (252): Hiring and Retaining Employees in the Worst Employment Market Ever with Jonathan Hyman of Wickens Herzer Panza
The ongoing Covid-19 pandemic has brought myriad challenges for breweries. It started with shelter-in-place orders, closures and layoffs. With the world reopen for business, however, new challenges have arisen. Most critically for anyone in the manufacturing and service industries, including breweries and brewpubs, is how to hire and retain enough employees to keep production at an optimal level. This session will teach strategies on how to attract and retain talent in the most difficult job market we have ever experienced.

Business of Beer Room (260-261): The Pitfalls of Social Media: Legal Ramifications that Could Affect Your Brewery with April Besl of Dinsmore & Shohl LLP
Advertising on social media can be free, highly effective and a major tool for any brewery.  But it doesn’t come risk-free. Dinsmore IP attorney April Besl takes you through some of the major legal pitfalls of social media marketing.

Fermentation Room (262): Pitching Rates: Creating Foolproof Fermentations with Pablo Gomez of White Labs
Good fermentation is one of the most important aspects of brewing. Optimal pitch rates of healthy yeast protect your beer from spoilers, ensuring beer remains consistent and free of off-flavors. Pitch rates make a dramatic difference in the final flavor and aroma profile of any beer.  Ester production is directly related to yeast growth as are most other flavor and aroma compounds. If you want to brew consistent beers, it’s critical to maintain a standard pitch rate each time you make the same beer. And as we know, yeast is temperamental. It needs just the right conditions to do its work.

3 – 3:45 p.m.:

Main Room (264): Brewery Safety & Compliance with Keith Robinson of Civil & Environmental Consultants, Inc.
Many breweries start in garages and basements of home brewers, who are told that their beer is delicious and should be shared. As the industry grows, brewers must recognize that good risk management, as well as good safety practices must play an integral role.

Fundamentals Room (252): Sanitation 101 with Rudy Othmer of Enerco
TACT WINS: T – Time ; A – Action; C – Chemical/Concentration; T – Temperature; W – Water; I – Individual Doing the Cleaning; N – Nature of the Soil;  S – Surface to be Cleaned. How flavor and fermentation can be affected by poor sanitation and how to sanitize correctly.

Business of Beer Room (260-261): Panel: Contracts, Sourcing, and Logistics for Breweries in an Uncertain Climate moderated by Chris Davison of Wolf’s Ridge Brewing with Grant McDonough of BSG Craft Brewing, Michael Brooks of LD Carlson, Andy Tveekrem of Market Garden Brewery and Kevin Walke of Rhinegeist

4 – 6 p.m.: Trade Show Time and Happy Hour in Ballroom B sponsored by BSG Craft Brewing, Dinsmore & Shohl, Flottweg Separation Technology, Hunter Consulting, Millcraft, Ohio Beer Counsel

6:30 – 8 p.m.: Trade Show tear down time

Evening Activities

6:30 – 9 p.m.: OCBA reception at Northern Row Brewery & Distillery, 111 W. McMicken, 45202 (all attendees of the Ohio Craft Brewers Conference invited – please wear your badge for entry). Enjoy a free pint and complimentary small bites including local pretzels from Tuba Pretzels, live music from 7-9 p.m. and two limited tour opportunities! Register for a tour here.

Sponsored by BSG Craft Brewing, Dinsmore & Shohl, Flottweg Separation Technology, Hunter Consulting, Millcraft, Ohio Beer Counsel

6:30 – 9 p.m.: OCBA reception at Rhinegeist, 1910 Elm St., 45202 (all attendees of the Ohio Craft Brewers Conference invited – please wear your badge for entry). Coney dog bar, games, tours, special beers on draft and MORE!

Sponsored by BSG Craft Brewing, Dinsmore & Shohl, Flottweg Separation Technology, Hunter Consulting, Millcraft, Ohio Beer Counsel

12 – 10 p.m.: Streetside Brewery welcomes conference badge holders with the following offers: first two beers courtesy of the brewery, 50% off additional beers and carryout beer. 4003 Eastern Ave., Cincinnati, OH 45226

4:00 – 10 p.m.: MPH Brewing get 2 pints and a pie (2 beers and a wood-fired pizza) for $22 plus an MPH pint glass with purchase of this deal for credential-wearing conference attendees. 7880 Remington Rd., 45242

6:00 – 10 p.m.: Listermann Brewing Company will be curating a special tap list comprised of medal-winning beers from the US Open Beer Championship, FOBAB, and GABF in addition to discounted pours of our lagers and pilsners.  We’ll have live music from our house band, and food served via our in-house vendor. 1621 Dana Avenue, 45207

6:00 – 7:30PM: Moerlein Lager House Restaurant & Brewery will be celebrating their 10th anniversary with a special Moerlein Lager House Heller Bock keg tapping. Keg tapping at 6 p.m. with Roxanne Westendorf, board member of the Brewers Association. $3 Heller Bock anniversary brews. 115 Joe Nuxhall Way, 45202

More events TBA

Ohio Craft Brewers Conference 2022 – Day 2

Duke Energy Convention Center, 525 Elm St., Cincinnati OH 45202

7 a.m. – 3p.m.: Trade show tear down time

7:30 – 9 a.m.: Breakfast and registration/badge outside Ballrooms A & B

9 – 9:45 a.m.:

Main Room (264): Keynote Speaker: Jim Canepa, Superintendent of Ohio Division of Liquor Control

10 – 10:45 a.m.:

Main Room (264): Yo! Black and Brown People Drink Beer Too! with Marvin Abrinica of Esoteric Brewing
Less than 3% of breweries across the nation are Black owned, Asian owned or Women owned. But why is that? Consider that all nations and peoples have a relationship with fermented drinks. There’s a business case to include people of color and women consumers in our industry. How we do so comes down to understanding our consumers and building the brewery around their needs.

Fundamentals Room (252): Get the Most From Your OCBA Membership with Justin Hemminger of Ohio Craft Brewers Association
Make your dues work for you! Get a rundown of the many benefits that OCBA offers to member breweries and learn how to maximize your investment. Cost-saving programs, promotional opportunities, educational resources and so much more.

Business of Beer Room (260-261): Panel: The Present and Future of Packaging moderated by Jimmy Stockwell of Little Fish Brewing with Chris Bregger of Millcraft, Roger Kissling of Iron Heart Canning, Bret Kollmann-Baker of Urban Artifact

Fermentation Room (262): CO2 & You: What You and Your Employees Need to Know with Dave Rice of Rubicon EHS and Chandler Cottrell of MadTree Brewing
Whether you are conditioning a beer, adding it to containers or using it in your onsite refrigeration system, carbon dioxide and its management can have significant impact on your operations and employee health and safety. In this presentation we will present the occupation health and safety compliance requirements brewers should be aware of as well as present some lessons learned, from the brewer’s perspective, on how to best manage onsite carbon dioxide.

11 – 11:45 a.m.:

Main Room (264): Panel: Self-Distribution Best Practices moderated by Alan Szuter of Wolf’s Ridge Brewing with Eric Butler and Adam Hickernell of Wolf’s Ridge Brewing, Martin French of Streetside Brewery, Dustin Stanley of Warped Wing and Shawn Combs of Yellow Springs Brewery

Fundamentals Room (252): Equitable and Inclusive Hiring with Betty Bollas of Fibonacci Brewing Company
Hiring managers and brewery owners will learn about best practices and resources for an inclusive hiring process. Inclusive hiring practices provide principles of equity for all applicants in order to fight against recruitment bias and any form of discrimination.

Business of Beer Room (260-261): Get Rich in your Niche with Bret Kollmann-Baker and Scotty Hunter of Urban Artifact
Gone are the heady days of good beer alone being enough to grow and sustain your business. In this seminar we will discuss the importance of going deeper rather than wide for new breweries, those looking to redefine themselves, or those still struggling to find their brand voice.

Fermentation Room (262): A Tale of Two Hazes with Ashton Lewis of BSG Craft Brewing

12 – 12:45 p.m.:

Main Room (264): Panel: “Is This Thing On?”: Social Media Marketing for Breweries moderated by Justin Hemminger of Ohio Craft Brewers Association with Marvin Abrinica of Esoteric Brewing, Devon Hoffman of Site-Seeker, Chloe Kay of New York State Brewers Association and Trevor Self of MadTree Brewing
Our panel of brewery social media managers and marketing experts will discuss winning strategies across platforms, pitfalls to avoid and messages that turn followers into customers.

Fundamentals Room (252): Managing The Workers’ Comp Claim Process with Jeff Price and Tammy Purcell of Hunter Consulting
What options do you have when a workers’ comp claim occurs?  What are the affects on my premium and safety rating when the unfortunate happens?  In conjunction with a claims management professional, we will walk through specific claim examples and the options that a business owner has but may not know (15K program, salary continuation. etc.)

Business of Beer Room (260-261): Legal Fermentation: The Problems with IP Protection and Legal Agreements with Grant Steyer of Wickens Herzer Panza
It doesn’t always make business sense to file trademarks and patent applications. Similarly, legal agreements don’t always offer the protection you expect. The first half of this presentation focuses on how to decide if it makes business and legal sense to protect IP (i.e., by filing trademark and/or patent applications), including a summary of how to freely protect IP. The second half of this presentation focuses on real-life issues with enforcing non-disclosure and confidentiality agreements and how it’s often possible to avoid these issues without resorting to lawyers.

Fermentation Room (262): Brewing Hefeweizen: The Ins and Outs of Making World-Class Wheat Beer moderated by Chris Davison of Wolf’s Ridge Brewing with Chris Alltmont of Fat Head’s Brewery, Andy Tveekrem of Market Garden Brewery and Paul Fryman of JAFB Wooster Brewery
Ohio brewers have brought home multiple medals in the German Wheat Beer category in the last several years. We’ll hear from the brewers about what makes an award-winning wheat beer.

12:45 – 2 p.m.: Lunch in Ballroom A

2 – 2:45 p.m.:

Main Room (264): Panel: Sustainability, Marketing and Quality using Ohio grown hops and malt: Achieving Success in Hyperlocal Beer moderated by Dave Volkman of Ohio Valley Hops with Matt Cunningham of Rustic Brew Farm, Jason McKibben of North High Brewing, Jenny Napier of Barn Talk Hops, Randy Thatcher of West Branch Malts and Mallory Zachrich of Zachrich Hop Yard

Fundamentals Room (252): Disability Etiquette with Cynthia Crews of Opportunities for Ohioans with Disabilities
Disability Etiquette is an interactive training program designed to enhance awareness of cultural diversity. Attendees will learn about disability etiquette and proper language usage, along with practical examples for how to have respectful interactions with people with disabilities.

Business of Beer Room (260-261): Panel: Direct to Consumer Shipping moderated by Mike Rutter of Rhinegeist with John Joyce of Branch & Bone Artisan Ales, Scotty Hunter of Urban Artifact   and Jimmy Stockwell of Little Fish Brewing

Fermentation Room (262): Quality Control: A Stepwise Approach for Small Breweries with Andy Tveekrem of Market Garden Brewery

Evening Activities

12 – 10 p.m.: Streetside Brewery welcomes conference badge holders with the following offers: first two beers courtesy of the brewery, 50% off additional beers and carryout beer. 4003 Eastern Ave., Cincinnati, OH 45226