The Business Of Craft Beer The Business Of Craft Beer

Social media today offers everybody a platform for communicating to the world. This can be positive yet also disastrous for any business. This is especially the case for a brewery that is diligent at building and maintaining their brand. One substantial misstep can lead to a torrent of bad publicity, especially if this situation is not managed effectively.

In our 3/12 podcast we’ll talk with Mat Medeiros from Revival Brewing located in Cranston, RI and Marcus Ohanesian from Timberyard Brewing located in East Brookfield, MA.

We examine the need for a social media plan to efficiently manage a brewery’s online presence and also what to do when navigating any negative social media experiences.

Mat will be teaching a course next fall in the University of Vermont’s new Beer School, which offers online continuing education training for staff in the beer industry. This course, “Social Media: Handling Difficult Situations (& and How to Avoid a Social Media Blow-up)” will be a 4-week online course.

Please call us with your questions at 929-477-1757, or if you are unable to attend the live podcast, send us your questions ahead of time. Email me at gregory.dunkling@uvm.edu.

Today, breweries are hyper-focused on their taprooms. Serving beer directly to customers offers not only a financial advantage but also a strong connection to customers.

Increasingly, taprooms are beginning to look a lot more like brewpubs with partial or full-food service. If you started out planning to run a brewery but now find yourself running a restaurant and brewery, what are the risks and rewards of operating two very different businesses?

This fall UVM’s new Beer School, offers online continuing education courses aimed at serving operating breweries. We will offer two courses: Brewpub/Taproom and Restaurant Planning and Maximizing Taproom Sales and Profits and the focus of today’s podcast.

How do you hire and build a team? How does the food menu reflect your brand and community needs? How is menu development and pricing accomplished to avoid financial losses? How can you grow or scale for the long run?

Operating an on-premise retail business also involves far more than making good beer. Brewery owners must set-up taproom financial reporting systems and understand how to maximize taproom sales and track key financial numbers.

Please join Kary Shumawy and David Nyhan for a discussion of how to successfully turn a taproom into a strong business asset.

Please call us with your questions at 929-477-1757, or if you are unable to attend the live podcast, send us your questions ahead of time. Email me at gregory.dunkling@uvm.edu.

Ready to take next steps in your career in craft beer, but wondering how to proceed? 

Let us provide some guidance.

Join us on December 11, at 6:00pm (EST) for a live, call-in, Q&A podcast featuring UVM Business of Craft Beer program director Gregory Dunkling.

Call in with your questions at 929-477-1757, or listen in to learn more about how our incredible and transformative program can assist you in launching a brewery or make a career change into the world of craft beer.

Join us for a conversation about UVM's Business of Craft Beer Professional Certificate program, featuring Program Director Gregory Dunkling. Please call us with your questions at 9294771757, or if you are unable to attend the live podcast, send us your questions ahead of time. You can email us at gregory.dunkling@uvm.edu.

Today's episode will feature Stone Corral Brewery, located in Richmond, Vermont. Stone Corral is a family operated artisanal brewery that was started on their horse ranch in Huntington, Vermont.  In 2016 the brewery moved to its current location adding a taproom and music venue. Stone Corral offers well-balanced brews featuring local, seasonal flavors and borrowing from the German, Belgian and British brewing traditions. Owners Bret and Melissa Hamilton will join us.

Please call us with your questions at 929-477-1757, or if you can’t attend the live podcast, send us your questions ahead of time. Email us at Gregory.dunkling@uvm.edu

We'll be joined by Jeff Nowicki from Bump Williams Consulting to help us separate fact from fiction when it comes to the state of the craft beer industry.

This will be Part One in a series of discussions this fall and winter examining trends, consumer attitudes about beer, opportunities and potential pitfalls for current and start-up breweries.

Join us at noon with your questions, or if you are unable to attend the live podcast, send your questions ahead of time to gregory.dunkling@uvm.edu.

The phone lines will be open and you are welcome to call in at (929) 477-1757 to join the conversation.