Craft Beer Professionals

Craft Beer Professionals
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Craft Beer Professionals is a national network dedicated to the growth and betterment of the craft beer industry. CBP unifies and elevates the industry through educational content, peer to peer dialogue, and unique community events. Educational sessions, interviews, and panel conversations that dive into critical topics in the craft beer industry. [Stay up to date with CBP] www.CraftBeerProfessionals.org

  1. 1D AGO

    Pilot Project’s Playbook for Launching and Scaling Breweries

    Pilot Project was created to support talented brewers in an industry with exceptionally high barriers to entry. Modeled after the music industry, Pilot helps launch and scale start up breweries by supporting recipe development, production scaling, business operations, marketing, distribution, and more. In this live conversation, Pilot Project co-founder Dan Abel will share how this model came to life, how it continues to evolve, and how he is working to change the structure of the brewing industry while offering insight into what’s next for both Pilot and beer more broadly. Since its inception, Pilot Project has helped launch 20 beverage brands, including nationally recognized names like women founded Luna Bay Hard Kombucha and ROVM Hard Kombucha, Black owned Funkytown Brewery, travel inspired Brewer’s Kitchen, Indian led Azadi Brewing, Donna’s Pickle Beer, and others. Pilot has also supported Mash Gang’s expansion to the US from the UK and helped bring Mexico City based Cerveceria Paracaidista stateside. Today, Pilot operates breweries and tasting rooms in Chicago and Milwaukee, including a 70,000 square foot Milwaukee facility acquired following an $8M expansion focused seed round, plus a newly opened second Chicago location in Wrigleyville. Most recently, Pilot’s non alcoholic brand Years announced a partnership with John Mulaney. Stay up to date with CBP: http://update.craftbeerprofessionals.org

    54 min

  2. FEB 4

    Two Food Industry Experts Talk about the Challenges of Starting a Kitchen in your Brewery

    Starting or maintaining a kitchen in your brewery is challenging...and that's an understatement. But a lot of the data is showing that adding or maintaining food options ( beside a small bag of pretzels) is key to longevity and profitability. But many brewers are finding that instead of being in the brewery business, they are now in the hospitality business and they never thought they would have a restaurant or Kitchen. We talk with Alexis & Scott from JBH Advisory about all the things that someone should be looking into before opening their kitchen. Staff, equipment, layout, menu, and more. The good news is that running a restaurant is a well worn business model and there are lot of lessons learned. The bad news, learning those lessons while operating your business can be extremely costly and end up costing you the business if you are not careful. Dan Klasen, Founder of Beverage Federation. Years of experience now in craft beverage space, Dan has been helping breweries with their buying decisions. Dan will be asking our experts the questions he has been getting for years on when and how should I open up a kitchen in my brewery. Scott Swiger, VP of business development and Brian Berger, principal at JBH Advisory Group. With 40 years of restaurant and food service experience between the two of them, they have been helping owners stand up kitchens for years. The JBH Advisory Group is comprised of seasoned professionals with a deep and unique understanding of the hospitality, contract services and support services sectors. Their team experience is broad, ranging from hospital food & nutrition to restaurant transactional due diligence; from restaurant concept development to environmental services. Their specialists in their areas of expertise, including skills such as cost management, labor analysis, operational efficiencies and service excellence. Stay up to date with CBP: http://update.craftbeerprofessionals.org

    59 min

  3. JAN 28

    Better Together: Strategic Collaboration for Brewery Success

    In a rapidly changing craft beer landscape, many breweries are rediscovering what made this industry thrive in the first place: connection, creativity, and community. This session explores how breweries are adapting to tighter margins, shifting consumer habits, and increased competition by leaning into collaboration rather than competition. Drawing from Brew Ninja’s behind-the-scenes perspective working with breweries across North America, we’ll look at real examples of how teams are partnering with other producers, diversifying their offerings, and re-imagining their taprooms. Brew Ninja is the complete, affordable and easy to use brewery management software. With Brew Ninja your team gets time back to focus on what they do best. Brewers are on top of production schedules and inventory, ensuring you never run dry or overproduce. Sales teams have real time access to accurate inventory, meaning they can close deals faster without endless back and forth. Owners see margins and profitability with just a few clicks, and your whole team communicates seamlessly. Bronwyn Lloyd, Brew Ninja’s Onboarding & Marketing Specialist, has worked with breweries across North America for the past three years — helping teams improve operational efficiency through better access to information and simpler workflows, while learning firsthand from the brewers shaping the future of the craft beer industry. Stay up to date with CBP: http://update.craftbeerprofessionals.org Register for The Brewery Profit Workshop by Small Batch Standard: https://luma.com/SBSprofitworkshop

    37 min

  4. JAN 21

    When Things Get Messy: Handling Tricky Employee Situations Without Losing Your Cool

    Every brewery has them — the late arrivals, the heated arguments, the performance dips that make you wonder what to do next. In this session, we’ll walk through common “oh no” employee situations and show you how to address them in a fair, consistent way. You’ll also learn simple documentation practices that protect your business from costly legal headaches, without adding piles of paperwork. Bailey Borzecki is the founder of Golden Hour Consulting, an Austin-based firm specializing in leadership development and HR strategy for craft beverage and hospitality brands. With 15 years in the industry, including HR and leadership roles at Dogfish Head Craft Brewery and Boston Beer Company, Bailey has guided breweries through growth, culture shifts, and organizational change. Bailey is one half of a beer power couple and would love for you to ask her about her other half, the Buffalo Bills or her golden retriever, Murphy. Stay up to date with CBP: http://update.craftbeerprofessionals.org/

    40 min

  5. JAN 14

    Working with Writers: Sharing Stories, Not Just News

    Your brewery has a story to tell; actually, it probably has quite a few of them. Those stories are what hook potential fans and help them and your established followers buy into what makes your brewery unique, but how do you get those stories in front of the people who will connect to them? Maintaining a list of news outlets and reporters to send your press releases about new beers, upcoming events, and other timely news pieces is an important part of your media strategy, but it shouldn’t be the only part. Many writers who cover craft beer and the artisan food and beverage world don’t necessarily cover these news pieces, but might want to dive into the deeper stories of what your brewery is all about. But how do you identify what those stories are, and how do you build relationships with these writers? In this talk, North American Guild of Beer Writers and British Guild of Beer Writers award-winner David Nilsen will talk about what catches his attention when seeking out stories, how breweries can identify the stories that already exist within their company, and how they can communicate these stories to writers efficiently and effectively. David Nilsen (he/him) is a full-time beer writer and educator living near Dayton, Ohio. He's an Advanced Cicerone© and an award-winning member of the North American Guild of Beer Writers and British Guild of Beer Writers. He hosts the Bean to Barstool podcast, and is the author of the book Pairing Beer & Chocolate. He’s the co-founder and editor of Final Gravity, a print zine telling personal, human-centered stories from the world of beer. You can find him online at davidnilsenbeer.com and on Bluesky and Instagram as @davidnilsenbeer. Stay up to date with CBP: http://update.craftbeerprofessionals.org

    55 min

  6. JAN 7

    Avoiding Five Wage-and-Hour Mistakes That Can Sour Your Brew

    Navigating wage-and-hour laws can sometimes feel like running a brewery during Oktoberfest—busy, complex, and full of moving parts. With local, state, and federal rules often foaming over into each other, it’s easy for even the most diligent employers to find themselves with a compliance hangover. As your business grows, whether you’re just tapping your first keg or you’ve been pouring for years, wage-and-hour issues can sneak up like an unexpected aftertaste. Compensation structures, pay practices, and employee policies that once seemed straightforward can become muddled, especially when expansion brings new faces and new challenges. What starts as a small spill can quickly turn into a bigger mess, affecting more employees and opening the door to costly claims. This session will highlight five common wage-and-hour mistakes that can leave employers feeling flat and offer practical ways to keep your operations crisp and compliant. We’ll cover timekeeping best practices, how to handle bonuses and commissions for hourly staff, the tricky business of classifying employees, managing work hours and breaks, and the use of independent contractors and temporary help. Along the way, we’ll share real-life examples and tips for keeping your workforce happy and your business out of hot water—so you can focus on brewing success, not legal headaches. After being exposed to Fair Labor Standards Act cases while clerking for a federal appellate court, A.J. began his legal career with a focus on developing an expertise in wage-and-hour compliance and litigation. That has led A.J. to a practice that spans the laws and courts of the country but centers on California’s uniquely challenging compliance and litigation landscape. A.J. takes a creative, pragmatic, and business-first approach to managing the defense of complex wage-and-hour class and collective actions, working with clients not only to identify the best path to an efficient and effective resolution but also to adjust problematic practices and policies in a way that accomplishes the client’s business goals while mitigating the risk of future claims. As a member of Husch Blackwell’s Food Systems industry unit, A.J. regularly advises food and beverage producers on employment law compliance. Stay up to date with CBP: http://update.craftbeerprofessionals.org/

    1h 2m

  7. JAN 5

    Taproom Payment Processing 101

    Payment processing shouldn’t be a mystery. This session offers a straightforward look at merchant services for taprooms of all sizes. Whether you’re launching your first location or reevaluating your current setup, you’ll learn what to consider when choosing a payment partner that fits your business goals. We’ll cover the basics of how merchant services work, compliant pricing programs, and the importance of clear, transparent fees. You’ll also explore omni-channel solutions that connect your taproom, web store, and events, and understand what quality service and support should look like when you need it most. You’ll leave with practical tools to make informed decisions that save money, reduce stress, and keep your taproom running smoothly. Stay up to date with CBP: http://update.craftbeerprofessionals.org/

    31 min

  8. JAN 3

    Selling Coin Toss Brewing: The Honest Version

    Tim Hohl founded Coin Toss Brewing in Oregon City, Oregon in March 2015 and ran it for almost nine years before selling in February 2024. The decision to sell started informally in May 2022 — a mix of burnout, financial pressure, and changing market conditions. After hiring a broker later that year, interest was slow. Tim also reached out directly to other brewery owners in the Northwest and had conversations with wholesale partners and a few loyal customers who wanted to keep the brand going. None of those discussions went anywhere. In late 2023, a serious buyer showed up. After weeks of negotiating, they shook hands before Thanksgiving and closed the deal three months later. What We'll Talk About: Why I decided to sell: When the idea first came up and what pushed me to actually do it. The real reasons: running low on cash, staffing problems after COVID, customers drinking less and spending differently, and just feeling stretched too thin.Getting ready to sell: What I wish I'd known going in. When to tell people (and when not to). Why selling to friends or regular customers gets complicated fast. Keeping expectations realistic without burning bridges.-The negotiation process: The emotional roller coaster of actually making a deal. What I learned about trust, timing, and when to walk away. How things change once it gets serious.Letting go: What it felt like the day it became real. The mix of relief, pride, and loss. How I made peace with it.What comes next: Figuring out who you are when you're not "the brewery owner" anymore. Staying connected to the community without being in it the same way. What success looks like now.Lessons for other owners: The practical stuff and the emotional stuff. What I'd do differently. What I'm glad I did. Stay up to date with CBP: http://update.craftbeerprofessionals.org/

    58 min
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About

Craft Beer Professionals is a national network dedicated to the growth and betterment of the craft beer industry. CBP unifies and elevates the industry through educational content, peer to peer dialogue, and unique community events. Educational sessions, interviews, and panel conversations that dive into critical topics in the craft beer industry. [Stay up to date with CBP] www.CraftBeerProfessionals.org

Information

  • Creator
    Craft Beer Professionals
  • Years Active
    2020 - 2026
  • Episodes
    461
  • Rating
    Clean
  • Copyright
    © Craft Beer Professionals
  • Show Website
    Craft Beer Professionals

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