Join us!
Oct 7th-9th
Oct 7th
Everything starts with the Kick-Off Party at Eighty-Eight Brewing Co!
Oct 8th 10:00 AM - 3:00 PM
Pre-Convention Day with Supplementary talks/events at the Westin Calgary, and Partner Site Tours
Oct 8th 5:30 - 7:00 PM
Canada Beer Cup Gala!
Oct 9th 9:00 AM - 4:00 PM
Alberta Craft Brewing Convention
Oct 9th 7:30 - 9:30 PM
Alberta Beer Awards!
Schedule at a Glance
Speakers & Talks
Tim Weaver, UK-based founder of The Brand Weaver, host of the Branding for Breweries podcast, and author of the book by the same name. Chair of Communications for the London Brewers Alliance, an international speaker on brewery branding. Tim specializes in giving breweries simple, actionable tools they can put to work immediately.
Tim presents Beyond the Beer: How to Win Drinkers Who Don’t Think They Want Craft Beer. With 20+ years of marketing experience helping breweries compete with industry giants, Tim delivers a no-nonsense roadmap for tapping into non-craft drinkers. Learn how to use your taproom, community interests, and experience-first marketing to get new customers through the door and discover your beer.
Gregor Brower is the Technical Consultation Manager at Omega Yeast Labs. After earning his degree in biology, Gregor spent a decade working in hands-on production brewing roles before joining Omega Yeast as Director of Quality. Today, he leverages his deep technical expertise to serve as an educational resource for the craft brewing community.
In Yeast Management Best Practices: Managing Dry Hop Creep, Gregor addresses the challenges of yeast repitching and dry hopping by analyzing early versus late dry-hop timing. Brewers will learn two straightforward quality control assays to measure hop diastase activity, predict finishing gravity, and prevent hop creep, enabling teams to shorten cellar residence times, avoid off-flavors, and streamline yeast management.
Don Gordon brings over 28 years of experience across the beverage alcohol sector in Canada, having held executive leadership roles including President of Parallel 49 Brewing Company and SVP at Northam Beverages. A dedicated industry advocate, Don co-founded the Coalition of Canadian Independent Craft Brewers and previously served as Chair of the BC Craft Brewers Guild. Recipient of the 2023 BC Beer Awards’ Legend Award, he now provides fractional executive leadership and strategic consulting to beverage companies with a keen passion on assisting Canadian craft breweries of all sizes.
Dr. Harmonie Bettenhausen teaches brewing, wine, and distillation science at the University of Kentucky’s James B. Beam Institute. Combining academic rigor with practical application, her research spans fermentation chemistry, raw material quality, and terroir-driven flavor profiles. Dr. Bettenhausen previously directed operations at the Center for Craft Food and Beverage and contributes to technical committees across the MBAA, ASBC, and Society of Spirits.
In What Does Rye Actually Taste Like? Connecting Grain, Process, and Flavor, Dr. Bettenhausen moves beyond the simplistic "spicy" descriptor to explore how rye variety, terroir, quality, and processing shape flavor. Relevant to both brewers and distillers, this session examines how raw materials, yeast, enzymes, and maturation interact, equipping attendees with a deeper, technical understanding of how to optimize rye for flavor and texture.
Andrew Coplon, Founder of Secret Hopper and Craft Beer Professionals, helps breweries nationwide build memorable and profitable hospitality experiences. Drawing on data-backed insights from thousands of real taproom visits, Andrew presents:
5 Things Your Taproom Staff Should Be Doing.
While beer brings guests through the door, hospitality turns them into regulars. In this actionable session, Andrew breaks down five high-impact staff habits that directly increase tab size, foster guest loyalty, and drive repeat business. Attendees will leave with practical training strategies and proven techniques to motivate staff and optimize taproom operations.
Alex Ancona is an international beer judge, founder of Beer’s Cool, and co-founder of the Día de Muertos Beer Cup. He’s helped develop the official Brewers Association style guidelines for Mexican Lagers. Having judged 50+ competitions across 14 countries, including the World Beer Cup and GABF.
Alex leads this panel exploring Mexican Lagers: Rediscovering Its Roots & Exploring Its Craft Potential. Attendees will delve into the history, sensory profiles, and practical brewing considerations for Light, Pale, Amber, and Dark Mexican Lagers, walking away with technical insights, ingredient strategies, and market trends to elevate their portfolio
Ignacio "Nacho" Lomelí is a beer professional from Mexico with over 10 years of experience in the ingredients sector for the brewing industry. He is an Advanced Cicerone and a National Beer Judge Certification Program judge. His other experience includes craft beer distribution, beer production, and beer education for service staff.
He joins Mexican Lagers: Rediscovering Its Roots & Exploring Its Craft Potential. Whether you're refining a current recipe or launching a new brand, this session equips you with essential knowledge on raw materials, process considerations, style definitions, and consumer trends shaping the category.
Audra Gaiziunas, owner of DSSOLVR, founder of Brewed For Her Ledger, and Treasurer of the Brewers Association Board of Directors, is a craft beverage finance specialist with deep expertise in brewery accounting, financial modeling, and business planning. Based in Asheville, Audra helps independent breweries slash overhead, eliminate manual inefficiencies, and build resilient financial operations.
In AI on Tap: Eight Workflows Built for Brewery Accounting, Cash Flow, and Inventory, Audra delivers a practical, no-code roadmap to modernize your back office. Skipping broad AI hype, this session details eight specific, buildable workflows designed for inventory, cash management, and accounting, complete with take-home prompts and a tool stack costing under $200 a month.
Richard Preiss is the co-founder and CEO of Escarpment Laboratories, a leading yeast producer based in Guelph, Ontario. Holding a Master of Science in Molecular and Cellular Biology from the University of Guelph, Richard leads Escarpment’s R&D and product development, specializing in yeast innovation, kveik genetics, and fermentation research for craft breweries.
In Optimizing and Maintaining Yeast Health: Practical Tips for Brewers, Richard examines best practices for yeast management with a focus on nutrient optimization. Sharing new data on multiple tank fills, yeast nutrition, and off-flavor prevention, this technical session covers tactics for maintaining cell health across generations, proper storage protocols, and nutrient dosing. Attendees will leave with practical metrics to track yeast quality, avoid common cellar mistakes, and ensure consistent fermentation performance.
Sarah Casorso is the Western Canada and Washington Regional Sales Manager for Yakima Chief Hops. Raised on a farm in Kelowna, BC, Sarah transitioned her passion for agriculture into a brewing career, spending six years in production—notably as Head Brewer and Director of Brewing Operations at Bench Brewing Company in Ontario.
In In My Liquids Era: Harnessing Solubility Principles to Maximize Liquid Hop Aroma and Flavor, Sarah breaks down the expanding world of liquid hop products. Exploring principles of beer and hop solubility, emulsifiers, and data-backed performance metrics, this session helps brewers navigate various liquid hop formats to optimize recipe design, enhance sensory outcomes, and improve brewhouse efficiency.
