Learning Experiences

Learning Experiences

10:00-11:15 AM

Substance and Style Meet (at a bar)

Glassware Selection: It’s Not Just What’s on the Inside the Counts
The Vulnerable Bartender: Finding Authenticity Behind the Bar
How to Break Into the Market: From Creation to Distribution to Sales
Eclectic Varieties for California

11:45-12:45 PM

Mastering the Menu

The Art of Service

So, You Want to Write a Book About Booze?: Navigating the Publishing Process, from Concept to Publication and Beyond

The Retail Experience

A journey through the intricate world of Rum

12:30 AM-2:30 PM: Artisan Product Marketplace

Time to shop! Fill your suitcase with some of the industry’s best beverage related products, including books by several of the BevCon presenters.

12:45-1:45 PM: Lunch by Verde and Rebel Taqueria

1:45-2:45 PM

Ditching the Bags: Why Upgraded Tea Service Can Make for Better Restaurants

The Case for Cans: A Case Study in Craft Beer

Havana Heritage – Then & Now

Creating Beverage Programs for Restaurant Groups

Cider House Rules: A Comprehensive Tasting of World Cider Styles

2:45-3:15 PM: Snack Time by Craftsman Kitchen & Tap House

3:15-4:15 PM

Top 10 Mistakes Beverage Companies Make

Can’t We All Get Along: How to Build Professional Relationships with the Media

Still Life: A short history of artisan distillation in the US

The Modern Cooper

It is a revolution! – comparing the similarities of the revolutionary wines coming out of California, France, South Africa, Australia, etc

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