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CBC 2015 by the Numbers
590+ Number of exhibitors. Have a look at our link. Booth 2346
10,000+ Total attendees expected. Have you registered yet? Early bird pricing ends March 5! Register now. Remember hotel and travel details too!
1 First Timers Meet and Greet hosted by the Brewers Association Event Committee.
80 Seminars offered. Plan your days with the official CBC app!
19½ Hours of BrewExpo America®—now a half-day longer! View the complete schedule here.
10 Seminar tracks to choose from: brewery operations, brewpubs, export development, government affairs, packaging breweries, quality, selling craft beer, start-ups, sustainability, technical brewing.
150 Number of speakers. Check out the online planner for seminar details, speaker bios and more.
Six Symposium/collaboration beers from Oregon breweries. Each attendee gets one randomly pre-selected bottle in their registration goody bag. Bottle trading among attendees is encouraged!
13 Number of hospitality suites. Five on Wednesday and Thursday, three on Friday.
21,000 Oysters provided at Welcome Reception (among other locally and regionally sourced seafood and meat).
Source: Brewers Association
Is the craft beer bubble about to burst?
EVERYONE in the beer industry is talking about the damn bubble.
They’re either worried that it’s going to burst, or vowing that it will continue to grow.
Like the earlier dot-com and housing bubbles, the craft-beer bubble is the product of what pessimists say is unsustainable growth, with about eight new breweries opening nationwide every week.
The bubble can’t help but explode, they say. Here are three reasons we’re all gonna get soaked:
1. There are too many breweries
There are about 2,800 breweries nationwide, with as many as 1,000 more on the horizon.
Meanwhile, BudMillerCoors are glomming onto the sector, either with specialty brands ( Shock Top, Leinenkugel, Blue Moon) or acquisitions (Goose Island, Blue Point). Other established operations, including Stone, Victory, New Belgium, Sierra Nevada and Lagunitas, are in the midst of aggressive expansions that will increase capacity.
There are not enough slices of the pie to go around.
2. There are too many brands
Wholesalers gripe that there are too many SKUs, or stock-keeping units, the unique ID for every brand and packaging type. Consider: Most breweries produce at least 10 separate brands – that’s nearly 30,000 separate SKUs, and that doesn’t even count imports or the variety of 12-packs, 30-packs, bombers, cans, etc.
Even if stores could cram it all onto their shelves, wholesalers can’t possibly devote sufficient sales effort to promote every one of those brands.
3. There aren’t enough craft-beer drinkers
Craft beer’s economic model is based on premium pricing, which by definition is affordable by only a small percentage of consumers. Craft beer accounts for barely 10 percent of all beer sales.
The portion won’t grow unless craft brewers drop prices and begin advertising during the Super Bowl, and that’s never going to happen.
Pop goes the bubble!
Source: Philly.com
Minimum Recommendations for Effective Draught Beer Line Cleaning
Clean beer lines every 14 days (2 weeks). Clearly posted documentation of line cleaning and servicing records is recommended in all keg coolers.
• Turn off your glycol system if possible, and push beer from lines with cold water.
• Clean lines with caustic solution at 2% or greater concentration for routine cleaning of well maintained lines, or at 3% for older
or more problematic lines. Contact your chemical manufacturer to determine how much chemical is needed to achieve these recommended concentrations. If you use non-caustic based cleaners such as acid based or silicate based cleaners, be sure to use the cleaning concentrations recommended by the manufacturer. For best results, maintain a solution temperature of 80o – 110oF during the cleaning process.
• Using an electric pump, caustic solution should be circulated through the lines at a minimum of 15 minutes at a flow rate of up to 2 gallons per minute. If a static or pressure pot is used (though not recommended) the solution needs to be left standing in the lines for no less than 20 minutes before purging with clean water.
• Disassemble, service and hand clean faucets; hand clean couplers. Clean and inspect any FOBs and beer pumps; disassemble and hand clean as needed.
• After cleaning flush lines with cold water until pH matches that of tap water and no visible debris is being carried from the lines.
• *Every 3 months (Quarterly), after normal caustic line cleaning, clean lines with acid, using the cleaning Brewers Association concentrations recommended by the chemical manufacturer.
Source: Brewers Association
BA US Brewery Update
The Brewer’s Association has updated their semi-annual brewery update on September 4, 2013. Our distributors have access to it at our website in the Distributor Only section.
Craft Brewers Conference
Join us in the nation’s capital. March 26-29, 2013
We’re already looking forward to the 2013 edition of Craft Brewers Conference and BrewExpo America in Washington, D.C. Are you ready? We’ve got some changes in store this year that we think will make the event even better. We hope to see you in March!
New mid-week schedule. This year’s conference runs from Tuesday, March 26-Friday, March 29.
Special Hill Climb event. The BA is organizing a lobbying day for brewery principals to give you a chance to interact with your elected representatives. Make your voice heard!
Welcome reception at the Air and Space Museum. Always a crowd-pleaser, this year’s opening event will be held at an iconic D.C. museum. (Also new for 2013: Due to growth of this event, a separate ticket will be required.)
The biggest BrewExpo America ever with longer hours—9:00 a.m.-6:00 p.m. on Wednesday and Thursday. The 2013 tradeshow has over twice as many exhibitors as last year.
Registration opens December 6. Don’t miss out on the brewing industry’s annual gathering.
Link to CBC 2013
Fizz Dispense Optimization Group 