Opening Session: Collaborations Without Borders
Aug
19
1:00 PM13:00

Opening Session: Collaborations Without Borders

The future of beverage is quality, not category. Our opening session features a panel of former and future BevCon attendees from a wide array of beverage discipline who have collaborated to bring fresh, new product combinations to life. Learn what can come from a conference like BevCon, and taste the results!

Location

The LINE Hotel

Ballroom 1 and 2

Presenters

  • Paul Hletko, Few Spirits, LLC
  • Chris Deapo, Phantom Carriage Brewery
  • Martin Svab, Phantom Carriage Brewery
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Aug
19
2:30 PM14:30

Brewing Beyond Local

Location

The LINE Hotel, Shatto A

 

In a world where "local" is increasingly important, how do breweries compete far from home? Satellite tasting rooms, bars and breweries are popping up like daisies, helping single-location businesses dig roots and creating new homes aboard. Victory is heading to South Carolina, Ballast Point to Chicago, Lagunitas to everywhere. Moreover, bigger breweries like Allagash are tapping into the brewery-only release game by selling limited-edition beers directly from the source.

On the flip side, some breweries rarely sell outside their home market, where their local community keeps them economically afloat. Want to buy their beer? You best pay them a visit.

BevCon brewers looking to expand distribution are highly encouraged to join this session. The tools to reach a remote drinking audience are powerful when used correctly, and they will all be covered here.

Presenters

  • Josh Bernstein,  Author and Journalist (Moderator)
  • Adam Duyle, Brewers Association
  • Henry Nguyen, Monkish Brewing Co.
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Aug
19
2:30 PM14:30

The Internet: You’re Doing It Wrong

Location

The LINE Hotel, Ballroom 1

Presented by WSET

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Face it. The internet isn’t going anywhere, Yelp is here to stay, and trolls will be trolls. Like all consumer-facing businesses, brands and bars have a fundamental choice to make: keep your head in the sand, or participate in the conversation. As it turns out, the latter can actually be fun. This session will center on real-world shortcuts that can make your online presence both authentic and manageable.

Presenters

  • Andre Mack, Maison Noir Wines
  • Julia Weinberg, Mossik Cellars
  • Nico Martini (Moderator)
  • Shanika Hillocks, Colangelo & Partners
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Aug
19
2:30 PM14:30

Taping Into Draft Cocktails

Location

The LINE Hotel, Ballroom 2

Presented by Haus Alpenz

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In the bar business, time is money and consistency is key. Batched cocktails can ensure that consistency, and draft service is as fast as it gets. This session promises an in-depth look at the best practices for batching and tapping cocktails. Attendees will leave with answers to questions like:

1. Is my business is a good candidate for draft cocktails?
2. What are the benefits and challenges to incorporating a draft cocktail program?
3. Does my state and municipality allow draft cocktails, and are there possible loopholes to discuss with my local regulator(s)?
4. What do I need and how much does it cost?

Presenters

  • Aaron Polsky, Harvard & Stone
  • Christine Wiseman, Broken Shaker
  • Paul Taylor, Drink Company
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Aug
19
2:30 PM14:30

Get Up Off the Floor! How Sommeliers Transition into New Careers

Location

The LINE Hotel, Ballroom 3

Presented by United States Association of Cider Makers

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The life of the floor somm is rewarding, but exhausting. After several years of grinding, most are ready to move beyond. But in a wide world of wine options, what are the best ways to get the most out of a sommelier skillset? To help navigate these questions, three ex-somms, who have found prosperity on the other side of the restaurant wine cellar, will speak to the ins and outs of the various post-restaurant wine paths, with regard to importing, production, distribution, marketing, retail, and more. 

Presenters

  • Eric Railsback, Verve Wine
  • Dustin Wilson, Verve Wine
  • Rajat Parr, Domaine de la Cote
  • Jordan Mackacy, Writer (Moderator)
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Aug
19
2:30 PM14:30

Women in Power Empowering Women

Location

The LINE Hotel, Shatto B

Rising in the traditionally male-dominated beverage industry can a challenging path for women. Those that do rise have the unique ability to bring others with them. Join this group of accomplished female beverage leaders to hear the stories of their predecessors, protégés and themselves. Despite their challenges, the future is bright, and made ever brighter by their presence and leadership.

Presenters

  • Sharon Bronstein, The 86 Company
  • Lynette Marerro
  • Jayne Portnoy, JP Consulting (Moderator)
  • Taylor Grant, Scopa Italian Roots, Old Lightning, Dama
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Aug
19
2:30 PM14:30

Bang for your Buck: Getting the best ROI on Events

Location

The LINE Hotel, Shatto C

Events are essential to driving traffic, raising awareness, and building your brand. But how do you choose the events to participate in when there are so many out there? And how do you make a splash without breaking the bank? This presentation will go through the three main phases of event planning for small brands: event selection & sponsorship negotiation, planning & preparation, and activation & ROI. Get a better sense of how to activate events and stand out in a cluttered environment.

Presenters

  • Claire Bertin-Lang, CBL Liquid Consulting (Moderator)
  • John Gakuru, Sweet&Chilli LLC
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Aug
19
3:45 PM15:45

Moving Your Brand to the Big Leagues

Location

The LINE Hotel, Ballroom 2

Presented by Haus Alpenz

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Your spirits are in every local bar and liquor store, but you have national ambitions. How do you go from a regional brand to a national best-seller? This is one of the toughest transitions a spirits company can go through, and what’s worse; it’s not always the right move. This panel of industry veterans will offer advice and cite real world examples of how brands have made the jump successfully, while spelling out potential pitfalls along the way. If you own a spirits brand, or even aspire to to, you can’t afford to miss this session.

Presenters

  • Christian Krogstad
  • Noah Rothbaum,Half Full/Daily Beast (Moderator)
  • Clyde Davis, Pacific Edge Wine and Spirits
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Aug
19
3:45 PM15:45

Addressing and Preventing Sexual Harassment in the Workplace

Location

The LINE Hotel, Ballroom 1

Presented by WSET

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Sexual harassment is unfortunately commonplace in our industry. In the current climate, there are no excuses and zero margin for error. Everyone in the industry must be aware of how to help their co-workers address these serious issues in a way that does not hurt the individuals involved or the business. ALL Bevcon attendees will benefit from this topic - owners, managers and employees alike.

Presenters

  • Diane Simpson, Folio Fine Wine Partners
  • Mike Laszlo, LaszloLaw (Moderator)
  • Neal McCarthy, Miller Union
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Aug
19
3:45 PM15:45

Fostering a Local Wine Culture

Location

The LINE Hotel, Shatto A

 

A successful beverage business cannot succeed on supply alone. It takes a knowledgeable and curious customer base to demand your product. This is not a given, especially in small markets. However, there are success stories out there – communities where influential, local, beverage industry leaders have planted and sowed seeds of interest that have sprouted real financial results. Hear from a group of leaders with a unique perspective on how to make this happen in your home town.

Presenters

  • Sarah Simmons (Moderator)
  • Valerie Masten, Skurnik Wines
  • Jill Roberts, The Hawthorn Bottle Shop & Tasting Room
  • Vajra Stratigos, Fifthgroup Restaurants    
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Aug
19
3:45 PM15:45

Survey Says: How Your Salary Stacks Up in the Drinks Business

Location

The LINE Hotel, Shatto B

In SevenFifty and SevenFifty Daily’s first-ever, cross-tier salary survey, we asked several thousand professionals what they make. Find out how your salary compares, and take a look at how the industry compensates its members by gender, formal and wine education levels, company size, location, and more. We’ll discuss the good, the bad, and the ugly of salaries, wages, and earning potential. Also, do we pay a price for working in an industry we love? We examine how beverage industry pay stacks up to other industries.

Presenters

  • Erica Duecy, SevenFifty Daily (Moderator)
  • Adam Van Fossen, SevenFifty
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Aug
19
3:45 PM15:45

Gin Methodology: Single vs. Multi-Shot

Location

The LINE Hotel, Ballroom 3

Presented by United States Association of Cider Makers

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Gin production can involve a variety of methods. This session promises a deep dive into the working ideas of single-shot vs. multi-shot distillation. Enjoy the opportunity to taste the results of the not only same botanical recipe applied in single- and multi-shot methods, but also different cuts of the same heart. Attendees will leave understanding, fully, what "craft" distilling means when it comes to the wonderful, botanical world of gin.

Presenters

  • Keli Rivers (Moderator)
  • Simon Ford, The 86 Company
  • Dave Smith, St. George Spirits
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General Session: Celebrate, Motivate, and Simplify: A Session with Bobby Stuckey
Aug
20
10:00 AM10:00

General Session: Celebrate, Motivate, and Simplify: A Session with Bobby Stuckey

As a BevCon attendee, you’ve already consumed the proverbial Kool-Aid. You love this industry, and you’ve taken the plunge. Join veteran Bobby Stuckey for a celebration of our collective chosen path, and a fresh perspective on its difficulty level. Basically – strip away the glamour, and the “rock stars,” and you’ll find this gig may not be as hard as you think. Learn about reality, and balance, from a consummate professional.

Location

The LINE Hotel, Shatto Ballroom

Presenters

  • Bobby Stuckey, Frasca Food and Wine | Pizzeria Locale | Scarpetta Wine Company
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Aug
20
11:30 AM11:30

Open Up: Making the Case for Aperitif Service

Location

The LINE Hotel, Ballroom 2

Presented by Haus Alpenz

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The modern drinker’s renewed interest in aperitif wines and spirits presents both opportunities and challenges to industry professionals. This panels discussion will focus on the benefits and drawbacks of aperitif menus and service requirements. Get a sense of what's worked and failed in the domestic market and how this contrasts with service in Europe. Topics will include the economics, staffing requirements, consumer benefits, impact to table turn times, and more!

Presenters

  • Eric Seed, Haus Alpenz, LLC (Moderator)
  • Kellie Thorn, Empire State South/Hugh Acheson
  • Talia Baiocchi, PUNCH
  • Roberto Bava
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Aug
20
11:30 AM11:30

An Organized Approach to Tasting Beer Blind

Location

The LINE Hotel, Ballroom 3

presented by United States Association of Cider Makers

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It’s one thing to understand how beer is made. It’s an entirely different thing to understand all of the flavors and aromas that can arise from the brewing process. It’s yet another thing to be able to pick those characteristics out blind. Presenters at this session will offer a novel, grid-based approach to blind beer tasting, helping attendees to better contrast styles and evaluate the ingredients and processes that lead to the end product.

Presenters

  • Maurice DiMarino,Cohn Restaurant Group (Moderator)
  • Ryan Bailey, The NoMad
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Aug
20
11:30 AM11:30

The Worst Case Scenario: Dealing with Disasters

Location

The LINE Hotel, Shatto A

 

It’s human nature to avoid considering the worst case scenario. Unfortunately, the worst case is sometimes reality. Presenters at this session have all faced truly detrimental events that affected their businesses – fires, natural disaster, and more. But, they are all here at BevCon having survived, and strengthened their resolve and their businesses in the aftermath. Learn the importance of persistence, when to pivot, and their experience with both timing and minimalism in dealing with tragedy. Don’t shy.

Presenters

  • Clint Gaskins
  • Shannon Evans, Studio No. 7 (Moderator)
  • Pax Mahle, Pax Mahle Wines & Wind Gap Wines
  • Alba Huerta
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Aug
20
11:30 AM11:30

Creating Dynamic Programming for Beverage Retail

Location

The LINE Hotel, Shatto C

In the ever-competitive marketplace for beverage retail, it’s imperative to create dynamic programming that sets your store apart. There are a variety of ways to tackle this, from engaging social media content, to serious in-store education, to original events. These days it takes more than a great beverage selection to win over potential customers, and this panel discussion promises great tips to skin this proverbial cat without third party help. Join a group of top tier retailers as they discuss how they drive traffic and differentiate themselves in highly competitive markets.

Presenters

  • Dustin Wilson, Verve Wine
  • Helen Johannesen, helen's wines
  • Sarah O’Kelley, Edmund's Oast Exchange (Moderator)
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Aug
20
11:30 AM11:30

Make Your Mark: Trademarking 101

Location

The LINE Hotel, Shatto B

What's a trademark? How do you choose a strong one? How do you protect the branding you’ve worked hard to create and sustain?

Building a successful brand can be derailed by sloppy business practices and a failure to regularly look over your shoulder. Brand protection starts day-one, from choosing your partners, to formulating a recipe, to designing a logo, and it continues for the life of your business. BevCon attendees who own or manage brands or businesses, along with those planning to launch or buy a brand or business, will benefit immensely from this session.

Presenters

  • Mike Laszlo, LaszloLaw
  • Rebecca Crandall, McGuire Wood & Bissette
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Aug
20
11:30 AM11:30

California 3.0?

Location

The LINE Hotel, Ballroom 1

Presented by WSET

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California, the state, is all about progress. And if the New California built on the principles of classic California wines to give the state's wines a new direction and energy, things need to keep moving forward. Where will the next generation of great wines come from, and who will make them? Meet some of the winemakers now building on the progress of New California, propelling California wine into the future, and find out how the wines are being received by young, curious consumers.

Presenters

  • Jon Bonne (Moderator)
  • Megan Glaab, RYME CELLARS
  • Tegan Passalacqua
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Aug
20
1:30 PM13:30

Beyond Porto: Portugal's New Wines of Relevance

Location

The LINE Hotel, Ballroom 2

Presented by Haus Alpenz

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Portugal has recently exploded as a tourist destination, but the country’s many contemporary wines remain relatively obscure here in the United States (beyond its standard, fizzy Vinho Verde and fortified wines). This session will provide insight on modern Portugeuse wines from both sommeliers and importers, including an overview of grape varietals and Portuguese pronunciation, both of which often present obstacles newcomers.

Presenters

  • Steve Grubbs (Moderator)
  • Bartholomew Broadbent, Broadbent Selections, Inc.
  • David Kimmerer
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Aug
20
1:30 PM13:30

The World of Sugarcane Distillates

Location

The LINE Hotel, Ballroom 1

Presented by WSET

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Rum’s diversity is unrivaled in the spirits world, with divergent approaches and stories behind each style. This session will dive into the history and techniques traditional to rum, rhum, and ron, from the spirit’s ancestors and origins to modern-day models. A guided tasting will further explore today’s world of rum, matching long-established production procedures and traditions with contemporary approaches to this most global of spirits.

Presenters

  • Paul Clarke, Imbibe
  • Kiowa Bryan, Spiribam (Moderator)
  • Erin Hayes, House Spirits Distillery
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Aug
20
1:30 PM13:30

The Other Half of the Battle: Moving from Knowledge to Mastery

Location

The LINE Hotel, Shatto A

Presented by WSET

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Certain pieces of knowledge mark a milestone for folks learning about a specific topic. For wine, this may be the knowledge that grapes used to make Champagne are chardonnay, pinot noir, and pinot meunier. Facts like this are true, and important. Yet, it's insufficient to stop here, or to continue merely memorizing and restating facts about Champagne, be they names of sub-regions, vineyards, processes, etc. What does this information tell you about Champagnes at market, what they will taste like, what implications there are for food pairing, cocktail usage, how might they vary from year to year, how combinations of grapes determine specific styles, and the implications of these combinations for the marketing of the brands using them?

Similarly, it's en vogue for enthusiasts to memorize as many mash bills as they can for popular spirit brands. But what portion of the style of the resulting whisk(e)y comes from the mash bill? What about quality? What is each grain's role in the process, and what effect does it have on the final product? What are the implications for various cocktails using the spirit?
 
This multi-topic session covers the transition from simply knowing facts to confident understanding and showing “mastery," including a tasting of and deep dive into a few products.

Presenters

  • David Rudman, WSET
  • Antony Moss, WSET
  • Rob McCaughey, WSET
  • David Wrigley, WSET
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Aug
20
1:30 PM13:30

Show Them the Money: How to Attract Financing

Location

The LINE Hotel, Shatto B

Dreams are great, but making them a reality requires cold, hard cash. There was a time when entrepreneurs could only turn to banking institutions or private investors for help, but with the modern age comes new options like crowd funding. Learn how to package your dream in a presentable way, communicate it to potential financiers, and determine the best place to start. This session is a must-attend for folks looking to take the plunge into business ownership.

Presenters

View Event →
Aug
20
1:30 PM13:30

Craft Tourism: Turning Visits into Victory

Location

The LINE Hotel, Shatto C

Most brands start small, focusing on their local market and moving out from there. Success generally means expansion into new markets, where your product makes its way into the lives of folks that have never visited your home base. Keeping a sharp eye on home, while you grow into new markets, is key. We live in an age where customers want to visit the facilities that make their favorite beverages, and may even plan travel around those visits. A welcoming and impressive facility can help you win lifelong customers. Learn how some large brands have made their home base into a home run.

Presenters

  • Kathleen Purvis, The Charlotte Observer (Moderator)
  • Jordan Salcito, RAMONA
  • Rob Samuels
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Aug
20
1:30 PM13:30

Making Cider Work for You

Location

The LINE Hotel, Ballroom 3

presented by United States Association of Cider Makers

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Cider is a beverage category unto itself, deserving of our attention, knowledge, and proper service. Adding it to your menu carelessly might tack on a few pint sales, but with a little TLC, it can do a lot more for your bar program. Make shims (cocktails) with your ciders to move product and engage your customers. Cider is the largest growing segment of the beverage industry and every bar and restaurant should be offering it. In this session, learn how to bring customers to cider rather than waiting for them to choose it on a whim. Taste through a very ciders, and a few shims, to help complete the picture.

Presenters

  • Mattie Beason, Black Twig Cider House (Moderator)
  • Eric Foster, Stem Ciders
  • Angry Orchard
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Aug
20
3:00 PM15:00

Just Breath: The Vice and Virtue of Oxidation in Wine

Location

The LINE Hotel, Ballroom 2

Presented by Haus Alpenz

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To age, or not to age. This session presents an in-depth look at how oxidation can help, or hurts, along the lifespan of wine. Learn about its effects on everything from contemporary table wines to historic (and some long lost) styles that rely upon long oxidation for development.

Presenters

  • Eric Seed,Haus Alpenz, LLC  (Moderator)
  • J Henahan, Haus Alpenz/Sotolon Selections
  • Humberto Jardim
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Aug
20
3:00 PM15:00

Where You Hang Your Hat: Creating and Marketing Pop-Up Bars

Location

The LINE Hotel, Shatto A

 

Pop-up dinners, while popular, have become commonplace. Pop-up bars are on trend, and still relatively rare. Turns out, you don’t need a permanent space to showcase killer cocktails, or a killer concept. You do need an idea that will draw crowds quickly and with relatively short notice. Hear from some of the most successful roaming barkeeps in the country about what works, and what doesn’t work, in the bold new world of pop-up bar service.

Presenters

  • Paul Taylor, Drink Company
  • Sother Teague, Amor Y Amargo
  • Jorge Saldarriaga, Emporium Pop Ups & Emporium Arcade
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Aug
20
3:00 PM15:00

Judging a Brand by Its Cover

Location

The LINE Hotel, Shatto C

If you can get folks to imbibe, you’ll surely win them over. But how do you get them to take the initial plunge? One strategy for beverage brands is innovative packaging. More than just an attention-getter, novel packaging can minimize loss and in-turn improve profitability. This session will offer suggestions gleaned from real-world beverage packaging experience, promising a quick and easily-measurable ROI for your brand.

Presenters

  • Connor Drexler, Lost Generation
  • Dieter Cartwright, Dutch East Design + Warren Red (Moderator)
  • Josh Rosenstein, Hoxie Spritzer
  • Kristin Olszewski, Nomadica
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Aug
20
3:00 PM15:00

The Vulnerable Bartender: Authenticity Behind the Bar

Location

The LINE Hotel, Shatto B

Vulnerability is not weakness – far from it. Vulnerability is authenticity. Patrons become regulars when their bartender is a human they can relate to and share with, not a robotic “mixologist.” Attendees of this session will learn the importance of being authentic through exposing vulnerabilities and using the power of those vulnerabilities to create connections with guests. These personal connections will create an overall guest experience while allowing bartenders to be authentic.

Presenters

  • Gary Crunkleton, The Crunkleton (Moderator)
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Aug
20
3:00 PM15:00

Malt Momentum: The Modern World of Single Malt Whisk(e)y

Location

The LINE Hotel, Ballroom 1

Presented by WSET

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Join a lively and important discussion about the common threads and differences of three established Single Malts from three separate countries. Learn about each country's Single Malt history (in the frame of a respective brand), its current landscape and the future, touching on regulations and culture.

Scotland is the definitive homeland of Single Malt whisky. Its culture, and most especially the Scotch Whisky Association, has set the tone for worldwide Single Malt expansion.

The United States finds its single malt building blocks in the craft beer movement, distilling a great beer to concentrate and capture flavor.

In Japan, single malt whiskies are creating new identity without any regulations.
Each distillery's approach will be shown in a blind tasting of American Oak-matured whiskies.

Presenters

  • Jordan Felix, Westward American Single Malt (Moderator)
  • Robin Nance, Beam Suntory
  • Johnnie Mundell, Suntory Whisky
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Aug
21
10:00 AM10:00

Hip Hop's Influence on the World of Wine & Spirits

Location

The LINE Hotel, Ballroom 2

Presented by Haus Alpenz

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The impact of hip-hop culture on the beverage industry cannot be denied. For example, Cognac sales increased following its appearance in various lyrics and music videos. How does this dynamic work? Why do artists, and subsequently their fans, become attached to certain brands? This session will span from early mentions of beverage brands in hip-hop to today’s hip-hop-influenced drinking trends. Attendees can expect a greater understanding and appreciation for consumer buying and drinking habits as they relate to music culture, and how brands can better position themselves for this market.

Presenters

  • Tanisha Townsend, Girl Meets Glass
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Aug
21
10:00 AM10:00

Using Beverage to Foster a Culture of Hospitality

Location

The LINE Hotel, Shatto B

Product is important, but service is essential. The chances that your business is the only place a customer can get a product is slim to none. Service is how you get them to buy the product from you. But, service and hospitality only end with the customer interaction -- they being internally. Treating your staff with an eye on service and hospitality is how you imbue your company with great service culture, one your guests will ultimately experience. Get rid of preconceived notions about bartenders and somms. Get rid of intimidation. Learn from experienced leaders how to create a company culture that will shine through to every customer that walks in your door.

Presenters

  • Thomas Pastuszak,  The NoMad
  • Sabato Sagria,bartaco  (Moderator)
  • Vajra Stratigos, Fifthgroup Restaurants
  • Greg Best
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Aug
21
10:00 AM10:00

Is this American Brandy’s Moment? What about Now?

Location

The LINE Hotel, Ballroom 1

Presented by WSET

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As American whiskey goes supernova and craft-distilled gin and rum become back-bar mainstays, American brandy is priming itself for its time in the spotlight. This session will look how American producers are shifting brandy's direction and the obstacles they still face. What opportunities are out there for American distillers? How are distillers from California to Kentucky making their own imprint on the category? What will it take to persuade consumers that American brandy deserves a turn in their glass?

Presenters

  • Paul Clarke, Imbibe(Moderator)
  • Joe Heron, Copper & Kings American Brandy Co.
  • Dan Farber, Osocalis Distillery
  • Dave Smith, St. George Spirits
  • Rita Hansen, Argonaut Brandy
View Event →
Aug
21
10:00 AM10:00

Finding Hidden Gems to Maximize Value and Profit

Location

The LINE Hotel, Shatto C

Quality and value don’t have to be mutually exclusive. Join this session and acquire new tools help you to find amazing wines at a lower price point, often from regions just outside the contemporary mainstream. Take a tasting tour through major regions including Burgundy, Russian River Valley, Willamette Valley, Rhone Valley and more to find and compare values around the world. Spirit hunting will also be discussed.

Presenters

  • Will Costello, Bien Nacido and Solomon Hills Estate Wines (Moderator)
  • Wes Hagen, J. Wilkes Wines, Wine Lecturer and Historian
  • Cristie Norman, Spago Beverly Hills
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Aug
21
10:00 AM10:00

Trouble in the Vineyard: Climate Change and Winemaking

Location

The LINE Hotel, Ballroom 3

presented by United States Association of Cider Makers

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Climate change has the potential to affect nearly every aspect of life on Earth, but agriculture is an especially vulnerable and important victim. The climate’s effect on winemaking is already being felt in some regions, while others worriedly brace for its creeping impact. The traditional character of wine associated with some of these regions is shifting even now. Taste through a number of wines and hear directly from affected winemakers in this intriguing session.

Presenters

  • Jordan Salcito, RAMONA (Moderator)
  • Randall Graham, Bonny Doon Vineyard
  • Devon Broglie
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Aug
21
11:30 AM11:30

Wine without Border Walls: History of Baja Wines

Location

The LINE Hotel, Ballroom 3

presented by United States Association of Cider Makers

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Experience Baja California's winemaking history, evolution and wines directly alongside Mexican winemaker, importers, and sommeliers. If you cannot cross the border, or are afraid to, this is your chance to experience the magic of Valle de Guadalupe in the United States.

Presenters

  • Maurice Di Marino, Cohn Restaurant Group
  • Michelle Martain, La Mision Associates (Moderator)
  • Fernando Martain, Cavas Valmar
  • Alvaro Alvarez, Alximia Winery
  • Santiago Cosio, Bodegas de Santo Tomas
View Event →
Aug
21
11:30 AM11:30

Sink or Swim: Tales of Successful Beverage Entrepreneurship

Location

The LINE Hotel, Shatto A

 

Beverage companies all start in the same place – someone’s head. A few folks are crazy enough to try and bring an idea of life, and even fewer see their idea live to victory. The biggest success stories are still fraught with challenges, tragedies, roadblocks, and near-misses. This session puts it all on the table. Hear real, unromantic tales of beverage industry success from people that put everything on the line to make their dream reality. Learn about partnership strategy, product launching, how to plan, and how to execute.

Presenters

  • Alice Cheng,Culinary Agents  (Moderator)
  • Bobby Stuckey, Frasca Food and Wine | Pizzeria Locale | Scarpetta Wine Company
  • Jordan Salcito, RAMONA
  • Baron Ziegler, Banshee Wines, AVERÆN Wines, Valkyrie Selections
  • Daniel Singer, Filthy Food
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Aug
21
11:30 AM11:30

Open up Amsterdam!

Location

The LINE Hotel, Shatto C

The Netherlands has a rich history in the world of cocktails and spirits. If you don’t know, it’s time to learn! This session focuses on everything from opening a bar in Amsterdam, to tea trade history and tea cocktails, to incorporating Dutch spices into cocktails, to native distilling from Genever to Soju. Proost!

Presenters

  • Marlijin Berendzen, Simon Lévelt
  • Timo Janse, Flying Dutchmen Cocktails (Moderator)
  • Philip Duff,  Old Duff Genever
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Aug
21
11:30 AM11:30

There’s an App for That: How Technology is Improving Life for Restaurants and Bars

Location

The LINE Hotel, Ballroom 2

Presented by Haus Alpenz

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Technology continues to drive its way into all aspects of restaurant and bar service. From POS, to reservations, to weight-based inventory, to touch-free payment systems, we’re all living in the future. Hear from a number of tech entrepreneurs that have developed novel, successful solutions that are making both staff and customer experiences more seamless and efficient. Learn how tech can decrease employee workload while keeping guests happy, and what’s coming down the pike this year.

Presenters

  • Aaron Sherman, SevenFifty
  • Nathan Adamson, RadTab (Moderator)
  • Isabelle Hong, BinWise
  • Sabato Sagria, bartaco  
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Aug
21
11:30 AM11:30

Bartending While Black: John Dabney's Life and Legacy

Location

The LINE Hotel, Shatto B

"The Hail-Storm: John Dabney in Virginia," is a new, short-subject documentary about the renowned 19th century bartender and caterer. Dabney spent the first 41 years of his life enslaved, and yet managed to gain fame throughout Virginia for his mint juleps and terrapin stew. He innovated in the form, using the newly-introduced technology of ice to create extravagant sculptural drinks that offered boozy refreshment to white customers.

Though Dabney's life is exceptional in many ways, this session will focus on the tradition of black innovation behind the bar. Dabney was one of many black bartenders who navigated a society controlled by white elites, and their contributions to the cocktail are only now being recognized. The film will serve as a starting point for a deeper conversation on this history.

Presenters

  • Hannah Ayers, Field Studio (Moderator)
  • Lance Warren, Field Studio
  • Tiffanie Barriere, The Drinking Coach
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Aug
21
1:30 PM13:30

Introduce Yourself to the World

Location

The LINE Hotel, Shatto B

Some areas of the world are starved for cocktail culture, and not all of them are rural. Metro areas like Mexico City, with over 20 million inhabitants had no place for cocktails as recently as ten years ago.
How do you bring real cocktails to your locale, and help make it globally relevant? Join this session to hear directly from entrepreneurs that have made it happen. Learn how to start from scratch, build a globally diverse team, gain attention from other markets, and make financial sense of it all.
 

Presenters

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Aug
21
1:30 PM13:30

A Zero-Waste Bar Program (or, How to Get Close)

Location

The LINE Hotel, Shatto C

Every man, woman, child, and company, has a role to play in decreasing waste and increasing sustainability in everyday life. Bars are no exception. Learn how to incorporate prep and recipe techniques that can move your bar in the right direction. Going to zero-waste on day-one may not be feasible, but this session will give you real-world, a la carte options to get you moving in the right direction. (Hint: this will also save you money!)

Presenters

  • Aaron Polsky, Harvard & Stone
  • Kim Stodel, Providence Restaurant
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Aug
21
1:30 PM13:30

A Case for Sake – Why this Traditional Japanese Beverage Could Be the Key to a Healthier Bottom Line

Location

The LINE Hotel, Ballroom 1

presented by WSET

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Sake is a beverage category unto itself. There are myriad styles, production methods, and products ranging in appearance, texture, flavor, and suggested serving temperatures. This session provides an intro and quick dive into this beverage’s amazing variety, and how you can use it to improve your bottom line. Introducing sake into cocktails can maintain integrity and flavor profile while reducing alcohol content, leading to the elusive incremental cocktail. If you’re looking to broaden your horizons and your bar program, do not miss this session

Presenters

  • Paul Englert, SakeOne
  • Rob McCaughey, WSET
  • Antony Moss, WSET 
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Aug
21
1:30 PM13:30

Going to the Dark Side: When Somms Become Reps

Location

The LINE Hotel, Ballroom 3

presented by United States Association of Cider Makers

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Many beverage professionals find themselves at a crossroads. Whether for personal reasons, or plain old burnout, it can make sense to look at joining the supplier side of the industry. In this session, a number of former sommeliers will share their paths, war stories, successes, and failures, in crossing over to the “dark side.” Learn about expectations, job hunting, travel, and becoming a sales person. BevCon attendees that have even considered this path are encouraged to join this session and see if it feels right.

Presenters

  • Clint Sloan (Moderator)
  • Jason Carlen, Scarpetta Wine
  • Ted Glennon
  • Gillian Balance
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Aug
21
1:30 PM13:30

A Roadmap for Diversity in the Three-Tier System

Location

The LINE Hotel, Shatto A

 

The face of the beverage industry in the U.S. is mostly white, and mostly male. This session will discuss strategies for making that face more diverse across gender, ethnicity, and sexual orientation. Learn from experts what is working, and what is not. Other topics include immigration status and its effect on our industry, and gender pay gaps. All BevCon attendees can benefit from attendance.

Presenters

  • Erica Deucy, SevenFifty Daily (Moderator)
  • Teresa De Flitch, Wigle Whiskey
  • Andre Mack, Maison Noir Wines
  • Lynette Marerro
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Drinking 2020: The Future is Now
Aug
21
1:30 PM13:30

Drinking 2020: The Future is Now

Location

The LINE Hotel, Ballroom 2

presented by Haus Alpenz

 

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Wrap up your BevCon experience by peering into the future with a panel of trend-watchers. Media experts focused on wine, beer and spirits/cocktails will run down a Top 10 list that unveils predictions about what we’ll be drinking, how we’ll be drinking – and what’s behind some of the changes ahead. What will cocktails look like? How are the wine and spirits industries evolving? Are beer styles going retro? Will all the bartenders be replaced by robots? Attendees will walk away with a deeper understanding of what's likely to transpire in the year ahead – and beyond.  

Presenters

● Kara Newman, Wine Enthusiast (Moderator)
● Robert Simonson, New York Times
● Jordan Mackay, Writer
● Brad Thomas Parsons, Writer
● Joshua M. Bernstein, Author and Journalist

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