BUSINESS OF BEER
This is a professional development course designed to give you the skills, knowledge and support to start your own successful craft beer business. Students will receive a unique and in-depth education of craft beer through hands-on instruction from the best brewers in the Bay Area, providing practitioner skills as well as personal details about their businesses taught in their actual breweries and taprooms.
Classes take place throughout the Bay Area.
As a student of our Beer Industry Intensive you become part of a growing network of Food Craft Institute students and alumni who share knowledge and resources and have on-going access to Food Craft and Eat Real Festival contacts, marketing and connections. Students will gain valuable contacts in the beer business and become part of an extensive network of industry leaders. Your success is our success so we will do everything we can to prepare you for your next beer venture!
This course is a four-day intensive: Sunday-Wednesday, October 22nd – 25th.
Course days are typically held between 9am-5pm each day.
Our 2017 lineup was bubbling over with these inspiring and innovative master instructors.
Day 1, Sunday October 22
Craft Beer Attorney, Eugene Pak
– Legal Issues for Startup Breweries
– Naming, Trademarks and Labeling
Master Cicerone, Nicole Erny
– Introduction to sensory analysis
– Taste workshop: how to identify ingredients in beer
Day 2, Monday October 23
Magnolia Brewing, Dave McLean, Brewmaster & Founder
– Brewery investment and raising capital
– Expansion milestones and challenges for growth
– The brewpub model: the pros and cons of food service
– Getting value out of your state and local brewing guilds
Admiral Maltings, Dave McLean, Ron Silberstein & Curtis Davenport, Co-Founders
– Malting 101
– Malthouse facility tour
– Ingredient sourcing & local supply chains
Temescal Brewing, Sam Gilbert, Co-Founder
– Brewery operations and planning
– Roadmap: from FCI course to launch
– Brewery buildout: process and timeline
Day 3, Tuesday October 24
Fort Point Brewing, Mike Schnebeck, Head Brewer
– Hands-on brew day with the Fort Point team
– Cellaring and packaging
– Mechanics and operations of brewing equipment
– Recipe development and brewing techniques
Woods Beer Co, Matt Coelho, Co-founder
– Permit and design considerations in the brewing industry
– Zoning, architectural and structural implications for your brewery buildout
Day 4, Wednesday October 25
Drake’s Brewery, John Gillooly, Brewmaster
– Marketing and brand development
– Staffing, training and management of cellar operations
– Growth and value of a barrel program
21st Amendment Brewing, Nico Freccia, Co-Founder
– Growing your brewery from 5 barrel to 100
– Contract brewing vs in-house production
– Navigating distribution channels and selling nationally
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““[This course] was critical to starting the business and eliminated a lot of the unknowns. It gave us exposure to a lot of breweries who were really helpful and made it seem like this was doable. More than anything, it introduced us to a community that I’ve never seen in any other business – everyone was open and willing to help. You have to know people in the community and get a little help. For the money, it was the best that I could have imagined. ” – Eddie Gobbo, Co-Founder, Harmonic Brewing