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

Underwritten by The Quinquina Collective

 

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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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Aug
21
1:30 PM13:30

Going to the Dark Side: When Somms Become Reps

Location

The LINE Hotel, Ballroom 3

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

Location

The LINE Hotel, Ballroom 1

Underwritten 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, Sake Samurai, WSET
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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

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
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
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

Underwritten by The Quinquina Collective

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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

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

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

Wine without Border Walls: History of Baja Wines

Location

The LINE Hotel, Ballroom 3

Underwritten 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
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Aug
21
11:30 AM11:30

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

Location

The LINE Hotel, Ballroom 1

Underwritten 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, MW, DipWSET
  • Rob McCaughey, WSET
  • David Wrigley, MW, DipWSET
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Aug
21
10:00 AM10:00

Trouble in the Vineyard: Climate Change and Winemaking

Location

The LINE Hotel, Ballroom 3

Underwritten 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
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

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

Location

The LINE Hotel, Ballroom 1

Underwritten 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?

*The content of this presentation, and the expressed opinions of the presenters, do not necessarily reflect the views of Wine & Spirit Education Trust (WSET).

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
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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

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

Location

The LINE Hotel, Ballroom 2

Underwritten by The Quinquina Collective

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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
20
3:45 PM15:45

Spreadsheets

Location

The LINE Hotel, 8A Business Room

 

Spreadsheets are no longer just a static document to hold things in little boxes - they can be a powerful tool to help you with your bar! Whether helping you determine how much product you should order, tracking and forecasting your sales & budget, or just automating a lot of boring math, spreadsheets can make your life easier and give you more time behind the stick with your guests. (where you'd want to be, anyways, am I right?)

Presenters

  • Donny Clutterbuck, Cure Bar/Pour Cost
  • Jared Sadoian, The Hawthorne
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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

Underwritten 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.

*The content of this presentation, and the expressed opinions of the presenters, do not necessarily reflect the views of Wine & Spirit Education Trust (WSET).

Presenters

  • Jordan Felix, Westward American Single Malt (Moderator)
  • Robin Nance, Beam Suntory
  • Johnnie Mundell, Suntory Whisky
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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

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

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

Just Breathe: The Vice and Virtue of Oxidation in Wine

Location

The LINE Hotel, Ballroom 2

Underwritten by The Quinquina Collective

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Jon 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, Henriques & Henriques-Vinhos, S.A.
  • Jon Bonne, PUNCH
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Aug
20
3:00 PM15:00

Mezcal Mechanics: The Role of the Still

Location

The LINE Hotel, Ballroom 3

Underwritten by United States Association of Cider Makers

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Mezcal fans love to ponder how agave varietals can influence their favorite spirit, but rarely do they discuss the role of the still. Join William Scanlan of Heavy Métl Premium Imports, LLC (Rey Campero, Mezcal Real Minero,Mezcalosfera de Mezcaloteca,  Uruapan Charanda, Mezcal Palomas Mensajeras, Chacolo, Caballito Cerrero, and Clande Sotol) for a deep dive into the array of different stills and distillation methods used in the world of Mezcal, and how those stills and methods achieve different effects in the finished product. Taste through some single agave varietals applied to everything from copper pots, to clay tops, to wooden topped pots. This session is for all levels of knowledge, from newbie to wanna-be-Mezcalero.

Presenters

  • William Scanlan, Heavy Metl Premium Imports
  • Rob Crabtree, Heavy Metl Premium Imports
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Aug
20
2:45 PM14:45

Menu Development

Location

The LINE Hotel, 8A Business Room

 

Menus can be overwhelming - but there are methods to break through the madness and make every element work for your location.

Presenters

  • Yan Agaev, Wellwork
  • Jesse Carr, Balise and La Petite Grocery
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Aug
20
1:30 PM13:30

Making Cider Work for You

Location

The LINE Hotel, Ballroom 3

Underwritten 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
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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