Fred Scheer; Day to Day Brewing Calculations
Friday, February 28th - Saturday, March 1st, 2014
Friday Social and Dinner:
Boscos Restaurant and Brewing Co.
1805 21st Ave S, Nashville, TN 37212
Phone: (615) 385-0050
Tennessee Brew Works
809 Ewing Avenue
Nashville, TN 37203
Phone: (615) 200-8786
*** If you are a non-member, but sign up for a MBAA Mid-South membership day of, then the meeting and lunch is free. ***
There are a limited number of discounted room reservations for $89/night at:
1501 Demonbreun Street
Nashville, TN 37203
We strongly encourage you to make your hotel reservations ASAP and refer to the MBAA Group and Eric Baumann for reservations. Cut-off date for discounted room reservations ENDS FEBRUARY 1st. Nashville is a busy town so best to reserve ASAP before all rooms fill up! The Comfort Inn and Hyatt Place are within a few miles of Tennessee Brew Works.
Alternative Lodging Option (no group rate available):
Hyatt Place Nashville Downtown
301 3rd Ave S, Nashville, TN 37201
(615) 687 9995
** Both lodging options are within a few miles from Friday’s and Saturday’s events. **
Schedule of events:
Friday 6:00 – 9:00 PM: Social and dinner at Boscos Restaurant and Brewing Co.
Saturday 10: 00 AM: Meeting commences at the Tennessee Brew Works.
10:30 AM: Membership meeting. Open to all event attendees.
11:30 AM: Lunch. Peg Leg Porker BBQ.
1:00 PM: Presentation by Fred Scheer.
**Samples of participating fellow member’s favorite beers will be available throughout the meeting as a donation by their breweries. All brewers/attendees are encouraged to bring brews from your facilities. A cooler and ice will be onsite for packaged products. There will be nothing provided to pour draft beer. However, if one wishes to bring draft, will need to bring all associated with doing so.**
Notes on Saturday’s lunch catering: Lunch catered by Peg Leg Porker BBQ for Saturday’s meeting. If anyone has any dietary restrictions, please let Eric Baumann know.
Please RSVP, if possible, Eric Baumann at: EricB@Oskarblues.com. Any further questions feel free to contact Eric.
Author: Day to Day Brewery Calculations
Abstract: With the steady increase of NEW BREWERS entering our Industry, it is important to have the basic Brewing – calculation on hand to improve the day to day operations.
C.V.—Brief: Fred graduated with a Master’s Degree in Brewing and Malting from the Doemens Brewing Academy in Munich Germany. Currently Fred is Director of Brewing and Process Technology for KRONES Inc. in Franklin, WI.