Day 1 | Tuesday, January 24th, 2023
6:00 - 8:30pm
David Yarrington (Chapel + Main Restaurant and Brewery) & Ken Jennings (Brewery Science Services LLC)
- 6:00-6:15pm – Welcome, Intros, Housekeeping
- 6:15-6:45pm – Introductions, Goals and Assignments
- 6:45-7:00pm – QA/QC, Brewhouse Safety & OSHA
- 7:00-8:30pm – Planning a Brewery: More Than Recipes
Day 2 | Thursday, January 26th, 2023
6:00 - 8:30pm
John Moran (Bernstein Shur) + Dane Nielsen (Liars Bench Beer Co.)
- 6:00-6:15pm – Welcome, Intros, Housekeeping
- 6:15-7:15pm – The TTB + NHLC – Taxes and Compliance
- 7:15-7:30pm – Break
- 7:30-8:30pm – Equipment, Space, and Materials
Day 2 | Tuesday, January 31st, 2023
6:00 - 8:30pm
Cheryl Parker (UNH Brewery)
- 6:00-6:15pm – Welcome, Intros, Housekeeping
- 6:15-7:15pm – QA/QC, Brewhouse Safety & OSHA
- 7:15-7:30pm – Break
- 7:30-8:30pm – FDA, Waste Streams & Regulations
Day 4 | Thursday, February 2nd, 2023
6:00 - 8:30pm
Nicole Carrier (Throwback Brewery)
- 6:00-6:15pm – Welcome, Intros, Housekeeping
- 6:15-7:15pm – Business Structure + Business Plan
- 7:15-7:30pm – Break
- 7:30-8:30pm – Branding, Marketing + Sales
(Optional) Day 5 | Friday, February 3rd, 2023
6:00 - 8:30pm
Cheryl Parker (UNH Brewery)
Beer Sensory Training: A good sensory program is critical to every brewery. In this session you will learn how to evaluate beer on a professional level, experience a series of off flavors and discuss their causes, as well as gain a framework for how to set up your own record keeping and product evaluation program.