Shmaltz Brewing Presents “The Cost of Opening a Brewery” at Craft Brewers Conference

Tuesday, May 3, 2016
Shangy’s Trade Show
World Cafe Live
3025 Walnut Street, Philadelphia, PA 19104
12pm – 2:30pm/ 3:30pm – 6:00pm

*Shmaltz celebrates the national release of the Hops in He’brew Variety Pack® with a special Philly tasting of all four beers included in the pack: Genesis Dry-Hopped Session Ale® (Silver Medal, World Beer Championships), Hop Manna IPA® (95 Rating, Ratebeer.com and Gold Medal, World Beer Championships),Slingshot American Craft Lager® (97 Rating, RateBeer.com), and Wishbone Session Double IPA®. Shmaltz will also pour two big beauties, RIPA on Rye® (rye double IPA aged in Jim Beam whiskey barrels) and She’brew Triple IPA (National Grand Champion, US Beer Tasting Championship), which was just brewed for International Women’s Collaboration Brew Day.

Wednesday, May 4, 2016
New York State Brewers Association Happy Hour
Pennsylvania 6 Philly
114 S 12th Street
5pm – 7pm

*Shmaltz represents the Empire State with tastings of Slingshot American Craft Lager® at the NYS Brewers Association’s happy hour celebrating the finest New York State craft beer. An array of showcase beers will be on tap, and appetizers will be served thanks to DWS — a leader in beer label printing. Wristbands are required for entrance and can be found at the DWS booth #3001.

Thursday, May 5, 2016
The Cost of Opening a Brewery
Pennsylvania Convention Center (103 ABC)
1101 Arch Street, Philadelphia, PA 19107
1:20pm – 2:20pm

*The Cost of Opening a Brewery: 3 Perspectives features Jeremy Cowan (Founder/Owner of Shmaltz Brewing Co.), Sean Lawson (Brewer/Owner of Lawson’s Finest Liquids) and Scott Metzger (Founder/CEO of Freetail Brewing Co.).

Three brewery owners with three very different approaches lay out the costs involved in building a brewery. Jeremy dives into taking Shmaltz Brewing from a contact brewer of 17 years into their own 30,000 barrel brewery in Upstate New York. Sean takes attendees through his experience and the costs of "boot-strapping" his brewery’s path to operations. Scott provides details of expanding from a single-unit brewpub to a production brewery with initial capacity of 5,000 barrels with eventual expansion capability up to 40,000 barrels.