CIFBM: The New Norm for Breweries - Safety, Quality, and Fresh Opportunities

Like the rest of society, the brewing industry is in the midst of a difficult time of change. As we move into summer and the easing of lockdown measures, many of us would like nothing better than to return to our favorite watering holes to enjoy a beer or two in good company. But reopening breweries will require taking into consideration varied social restrictions, evolving consumer preferences, and the challenges of restarting after a prolonged shutdown. After all, beer is a delicate beverage with specific needs regarding storage and freshness.

For brewers, it’s never been more important to remain calm, commit to the basics of beer quality, and keep an open mind about the new opportunities that will emerge from this crisis. The challenge will be in finding ways to maintain and elevate a high standard of quality and service in a climate where demand is unpredictable and purchasing habits have shifted from inside the taproom to mail order, curbside pickup, and grocery store shelves.

What You’ll Learn

• How to ensure the quality of your beer
• Best practices regarding the shelf life of tapped beer, when and how to dump beer, and how to reopen under new conditions
• How to enforce physical distancing, not social distancing
• How to navigate the new norms for service in the taproom and safety in production areas
• Tips for leveraging sales when you only sell beer on tap

Featuring Doug Miller, Lecturer, Cornell School of Hotel Administration