Technical Category | Category Relevance |
|---|
Brewery Safety
| The guidelines, methods, expectations, and measurements of working safely, developing a safety focused facility, engineering in operational safety aspects, and safety programs |
| Brewery Brewhouse (Hot Side) Operations | Operational and measurement aspects that take place in this process area of a brewery and the equipment utilized |
| Brewing Grains Handling & Crushing | Operational and measurement aspects that take place in this named process area of a brewery and the equipment utilized. For grains handling associated with a malting facility, refer to category "Barley, Grains, Adjuncts" |
| Brewery Fermenting/Aging Cellar Operations | Operational and measurement aspects that take place in this process area of a brewery and the equipment utilized |
| Brewery Finishing Cellar Operations | Operational and measurement aspects that take place in this process area of a brewery and the equipment utilized |
| Brewery Packaging General Overall Operations | Overall packaging area operations, efficiencies, manpower, organization, and quality |
| Brewery Bottling & Handling Operations | Operational and measurement aspects that take place in this process area of a brewery and the equipment utilized |
| Brewery Canning & Handling Operations | Operational and measurement aspects that take place in this process area of a brewery and the equipment utilized |
| Brewery Kegging & Handling Operations | Operational and measurement aspects that take place in this process area of a brewery and the equipment utilized |
| Brewery Systems Cleaning & Sanitation | Operational and measurement aspects that take place in this cleaning and sanitation processes of a brewery and the equipment and methods utilized. Links into category "Brewery Quality Assurance & Production Focused Micro" |
| Brewery Utilities Operations & Facilities | Operational and measurement aspects that take place in the utility processes of a brewery, the equipment technologies utilized, and methods of operation. Includes topics associated with electricity, solar, steam, compressed air, NH3, CO2, N2, waste and waste treatment, and spent grains. For the topic of water, refer to category "Process Water" |
| Brewery Maintenance | Methods, approaches, and programs associated with maintaining a brewery and its many systems. Includes spare parts, storeroom, and financial correlations impacting the bottom line |
Brewery Quality Assurance & Production Focused Micro
| Aspects of safe food production, production-quality-focused details, methods, quality assurance programs, best practices, and handling recalls. Includes benchtop analyzers utilized and their analytical methods. The bridge between ASBC and Master Brewers. Includes brewing QA, packaging QA, and post-brewery product QA. Can be linked with category "Food Safety, HACCP, SQF, GMP" as in the agencies that require the programs, reports managed and maintained by a brewery's QA department |
| Brewery Engineering, Project Management | The engineering, integration, and planning aspects of the many breweries' systems. Includes the factors that need to be included in a brewery's projects from Greenfield, upgrades, and expansions |
| Production Automations & Inline Instrumentation | The use and considerations of production and equipment automation and the integration of inline instrumentation that provide the measurements and indices of the success of production, packaging, and utilities. Leveraging technology as a means of process efficiency and quality improvements. |
| Brewery Establishment, Management | Strategies, methods, programs, and indicators utilized in the establishment of a brewery, managing a brewery, and its personnel resources |
| Diversity, Equality, and Inclusion | Topics relating to the support and best practices for the cultural climate and psychological safety of people working within the brewing industry. These specifically reference promoting the brewing industry's opportunity to build resilient businesses through widening its reach to marginalized and or minority communities. Useful topic engines also include evaluating systems within the brewing industry, such as leadership pipelines, training and development, hiring and retention, and maintaining and attracting new customers through the lens of equity, inclusion and belonging. |
| Barley, Grains, Adjuncts | The science, growing, and the farming aspects that take place in this named category. Includes the science and microbiology associated with these. For grains handling associated with a brewery facility, refer to category "Brewery Grains Handling & Crushing" |
| Barley Malting & Roasting | The science and operational aspects that take place in this named category. Includes the science and microbiology associated with these processes. |
| Hops, Hops Processing & Handling | The science and microbiology associated with hops, including growing, creation, production, measurement, and handling aspects. For the use of hops in the brewing process refer to categories "Brewery Brewhouse (Hot Side) Operations," "Brewery Fermenting / Aging Cellar Operations," or "Brewery Packaging General Overall Operations" depending on the point of addition in beer production |
| Yeast, Fermentation Science, Microbiology | The science and microbiology associated with yeast, including culturing, creation, production, and measurement aspects. For the use of introduction of yeast into the brewing process, refer to category "Brewery Fermenting / Aging Cellar Operations" |
| Process Water | The science and microbiology associated with water, including analyzing, filtration, chemical adjustment, measurement aspects. For the use of introduction/use of water in the brewing process, refer to appropriate category for that process area |
| LAB/Sour Beer Production | The methods, considerations, and equipment utilized in the production of sour beer. Includes the science and microbiology associated with analyzing and production of sour beers utilized by the laboratory |
| Barrel Aging & Barrel Maintenance | The methods, considerations, and equipment utilized in barrel aging. Includes the science, microbiology, and taste profiles associated with analyzing and production of barrel-aged beers. Includes the methods and considerations associated with barrel manufacturing, material types, shapes, and maintenance |
| Draught Systems Technologies, Quality, Cleaning | The methods, considerations, cleaning and sanitation, and equipment utilized in the dispensing of beers through the use of a draught system. Includes the science and methods utilized to ensure product quality is not impacted. For beer kegging operation, refer to category "Brewery Packaging General Overall Operations" |
| Enzymes, Extracts, General Ingredients | The science and microbiology associated with enzymes, extracts, and general ingredients, from their creation, uses in production, measurement and analysis aspects, and resulting attributes. For the use of enzymes, extracts, and general ingredients in the brewing process, refer to categories "Brewery Brewhouse (Hot Side) Operations," "Brewery Fermenting / Aging Cellar Operations," or "Brewery Finishing Cellar Operations" depending on the point of addition. |
| Packaging Materials | The methods, considerations, and equipment utilized in the production and handling of packaging containers, i.e., kegs, cans, and bottles. Includes the science and microbiology associated with analysis and production of sour beers utilized by the laboratory. |
| Sensory | The science and methods of product sensory including training, programs, and industry trends |
Food Safety, HACCP, SQF, GMP
| Quality and safe food production methods, records, programs, and oversight organizations such as HACCP, SQF, GMP |
| Nutrition/Health | The science and methods of analysis associated with nutrition and health-related attributes. Includes industry-related trends and labeling aspects of products |
| Sustainability | Topic related to the impacts a brewery has on its surroundings, community, and environment. May have a correlation with brewery process categories as related to the brewery and the production of products. Can also have relevance to the production of the raw materials utilized in the production of beer and the materials utilized in the handling and delivery and distribution of products to the consumer |
| Vendor Development / Relationship | The topic is intended to cover the importance and fundamental value of developing vendors who provide materials, equipment, methods, and products utilized within a brewery and the production of raw materials, ingredients, and packaging materials |
| Brewing Industry Related Topics & Legal | Intended to be a general category associated with the brewing industry topics that don't have a category from the list provided as of this conference. Includes items such as government affairs, TTB, marketing, advertising, brewing industry trends, and new products. |
| Wine & Spirits Related Topics | Intended to be a general category associated with the wine and spirits industry topics that don't have a category from the list provided as of this conference. May include categories listed within that cross-over into the brewing industry that are or may be relevant to the brewing industry. Also may include items such as government affairs, marketing, advertising, wine and spirits industry trends, and new products that impact the brewing and adult beverage industry |
| Cider & Mead Related Topics | The methods, considerations, and equipment utilized in the production of ciders and mead-related products. Includes the science and microbiology associated with analyzing and production of ciders and mead-related products as utilized by the laboratory |
| Alternative Beverage Manufacturing | In the growing brewing world, it is important to recognize other methods of fermentation that can expand beyond the barley/malt world. This topic broadly covers fermented malt beverages, hard kombucha, and hard tea beverages that expand the brewing and fermentation portfolio of a brewery. |
Hard Seltzer
| The methods, considerations, and equipment utilized in the production of hard seltzer beverages. Includes the science and microbiology associated with analyzing and production of these beverages as utilized by the laboratory |
| Non-alcoholic/low-alcoholic Beer | The methods, considerations, and equipment utilized in the production of non-alcoholic/low-alcoholic beverages. Includes the science and microbiology associated with analyzing and production of these beverages as utilized by the laboratory |
| World Class Management/Education | Strategies, methods, programs, and indicators utilized in the establishment of a brewery, managing a brewery, and developing and education personnel |
