BB402 Craft Beverage Business Management

Certificate Track: Business of Craft Brewing

From employee management to sustainability implementation, you will learn how to align your operation with your mission. This non-credit course covers the specific aspects of the craft beverage business from an operation and supply chain perspective. You will be introduced to brewery and distillery production and operations, as well as the interface between brewery/brew-pub and brewery/distributor. By the end of the course you will understand the role of distributors and how to manage product in the supply chain, including the 3-tier distribution system, franchise law and regulations, and contracts. We will discuss the implication of these topics in
relation to self-distribution, pub and distillery issues, and internet and direct sales.Register now button

What You Cover

  • The appropriate capacity plan for a brewery along with fixed and variable costs of operation
  • Develop a forecast and production plan for weekly operation of a brewery or distillery
  • Determine the ROI for various capital investments such as energy conservation improvements, bulk-grain storage, water and/or effluent treatment
  • Implement a basic quality control program
  • Develop a strategy for purchasing and storing materials, and managing packaging
  • Recognize the key interactions with pub, food, and direct sales
  • Create an operations and distribution plan

Cost: $699

Note

BB401 must be successfully completed before students take BB402. This course is entirely online, and students receive emails prior to the start date with login instructions. 
 

Instructor: Shannon Kaylee Wolcott Mosley
 Shannon Kaylee Wolcott Mosley grew up in a cider-making family, home-brewed cider, and went through PSU CEPE’s Business of Craft Brewing Certificate courses before starting ^5 (“Hi Five”) Cider—a business that distributes cider in Oregon, Washington, and as far as Japan. In addition to making and selling cider, Shannon is also a distiller at McMenamins’ Edgefield location, working to perfect the art of whiskey, rum, brandy, and gin production.

 

 

Instructor: Jeff Alworth
Jeff Alworth writes about beer, cider, and occasionally, politics. His books include The Beer Bible (Workman), The Secrets of Master Brewers (Storey), and Cider Made Simple (Chronicle). In 2019, Ooligan Press will release his forthcoming book, The Widmer Way. His books have twice been cited by the North American Guild of Beer Writers as Best Book, and in 2016 The Beer Bible was named best wine, spirits, or beer book by the International Association of Culinary Professionals (IACP). He also co-hosts the Beervana Podcast, where he and Oregon State University economics professor Patrick Emerson discuss beer and the economics of beer. Jeff regularly gives educational speeches, guided tastings, and corporate presentations, and teaches courses about cider and beer. In the past two years, he has been a consultant for a number of breweries, including Ninkasi, Deschutes, and Fort George.
 

Instructor: Mellie Pullman
Instructor Mellie PullmanMadeleine (Mellie) Pullman is an associate professor of operations management in the PSU School of Business. She earned her PhD at the University of Utah in 1997. She has previously taught in the Graduate and Executive programs at Cornell University, London Business School, Southern Methodist University, CSU, CU, and University of Utah. Prior to academia, Mellie worked at Pyramid Brewing Co. (Kalama, WA), was the brewmaster at Hops Brewpub (Phoenix, AZ) and brewmaster/co-owner of Wasatch Brewery (Park City, UT).


Questions  Questions about this program or course?  Contact us.
 

 
Custom Training  Interested in bringing this program to your organization? Contact us.