Before becoming technical brewing projects director for the Brewers Association, Chuck opened Boscos, Tennessee’s first brewpub, in 1992. Following that success, he opened Ghost River Brewing in Memphis and a second Boscos location in Nashville. Chuck’s expertise and dedication to the craft brewing community earned him the Brewers Association Recognition Award in 2006. He’s also bagged several Great American Beer Festival competition awards along the way.
Bottom line: Chuck knows his stuff. Here are a few of his top picks for the 2023 Craft Brewers Conference & BrewExpo America.
The Picks
- Draught Beer Quality Workshop: “When Brewers Association Mentor of the Year Annette May talks, people listen! Annette will deliver the keynote speech that will introduce a variety of robust presentations on draught beer quality with a focus on profitability. Draught beer sales have been slow to recover from the pandemic. To boost their recovery, quality becomes more important than ever.” Note: Pre-conference workshop; additional fee required.
- Water: The Ultimate Supply Chain Challenge: “In a changing climate, the most ubiquitous beer ingredient could become the most troublesome. Learn how to use the new Brewers Association Water Risk Assessment resources (coming soon!) to understand your brewery’s risk in water quality and quantity, now and in 2030 and 2040.”
- Aluminum Beverage Can Corrosion in Sour Beers and Other “Hard-to-Hold” Styles: “As craft brewers continue to push boundaries and explore new possibilities, are can liners up to the challenge? This is one of eight researcher presentations that will be discussed during a special session. The researchers will present brief summaries of their work followed by the opportunity to view research posters and interact with these industry leaders.”
- Explosive Growth in Non-Alcohol Beer: Understanding Safety and Best Practices in Non-Alcohol Beer Production: “This is a must-see presentation for brewers interested in producing non-alcohol beverages. The focus will be on complying with the different regulatory environment that comes with brewing non-alcohol beers with a strong emphasis on food safety requirements when working without the inherent safety net that traditional beer provides.”
- Reducing CO2 Consumption in Times of Scarcity: “Those in the know think that CO2 shortages will continue to plague the brewing industry and may even get worse in the coming years. Short of installing CO2 capture, learn how to make the best and most economical use of this resource that is viewed as beer’s ‘fifth ingredient’.”
Want to bend Chuck’s ear while you’re in Nashville? Catch him at one of the technical committee meet-ups on Monday, May 8, from 4:00 pm to 5:30 pm.
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