Brewing CO2-- a 'supercritical' ingredient, utility, and byproduct | Master Brewers Webinar​​​​​​​​​​​​​​​

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Broadcast Date​​

December 3, 2020​​
12:0​​0-1:00 pm CENTRAL



Program Summary​

Brewers stand united amidst myriad challenges during the COVID-19 pandemic. In this conversational webcast, hear from industry leaders as they discuss their response to the current instability in the United States CO2 supply chain.
Has the CO2 shortage impacted your brewery? Led by industry experts, this session will examine how the CO2 shortage is affecting the different facets of brewing and how your brewery can survive the challenges this poses. Join us for this interactive session as we find answers to the following questions: 
1: Given the impacts of the CO2 shortage, what can be done to support your operations?
2: How can you assess the safety and quality of your new CO2 source? 
3: How can the conservation of CO2 help mitigate issues for your business? 
4. How the source of CO2 can impact your production?

About the Presenters

Gabriel Domínguez


Gabriel has degrees in chemical engineering and an MBA. In 2002, he earn his certification as a blackbelt in Six Sigma Plus Manufacturing. He provides technical support and guidance regarding beverage grade carbon dioxide topics for those current and potential customers of Pentair from the food & beverages sector.​

Ken Grossman
Sierra Nevada Brewing Co.

Ken Grossman founded Sierra Nevada Brewing Co. in 1980, with the goal of providing his customers with the kind of beer he likes to drink.  He is known throughout the beer industry for his uncompromising approach to quality, financial savviness, and firm belief that a rising tide lifts all boats.  Sierra Nevada Brewing Co. is a steadfastly family owned and operated business, run on Grossman’s philosophy of environmental, social and economic health, and is considered one of the premier craft breweries in the United States.

Tony McCrimmon
Brewery Safety Consulting​

As an OSHA trainer, Tony has managed lockout programs for many tasks and has gained experience to help identify various lockout hazards. He is a member of the Brewers Association Safety Subcommittee, a GABF and WBC Team member for 25 years, a BJCP Judge, homebrewer, and has visited 100's of breweries throughout the 50 states and Washington, D.C.
McCrimmon served as the Western North America Regional Manager for a gas monitoring equipment manufacturer and managed the CO2 and hazardous gas monitoring equipment program for the largest U.S. brewing chain. He has guided gas detection and monitoring programs and confined space entry across many industries, including oil and gas and brewing. 

Tony is a member of the BA Safety Subcommittee, MBAA Safety Committee, and the Colorado Brewers Guild. He has provided safety topic training for these organizations at Conferences and meetings, including many Craft Brewer Conferences. He has helped many home brewing friends with their safety programs as they turned professional, and coached many brewers across all 50 states and Washington, D.C. during visits.

Mike McManus
​Industrial Arts Brewing Company 

Mike began his professional brewing career with Brewery Ommegang, where during his ten-year tenure he held numerous production positions including leadership of New Beer development and Innovation. 

As the first employee hired at Industrial Arts Brewing Company, Mike has developed a diverse portfolio of outstanding Hop forward Ales and Drinkable Lagers while leading an ever-expanding production team to sustain the company’s rapid growth. Industrial Arts Brewing Company has focused on state-of-the-art production practices since opening, including reduction of C02 usage by employing Nitrogen generation onsite as well as natural carbonation of cellared beer.

Walker Modic
Bell's Brewery, Inc.

Walker Modic is the Environmental and Social Sustainability Manager at Bell’s Brewery where he oversees environmental engineering, environmental compliance, byproduct utilization, and natural resource utilization. Before joining Bell’s in 2013, he was the head brewer at a small regional brewpub in Cambridge, Massachusetts. Prior to starting a career in beer he worked at the U.S. Environmental Protection Agency’s National Health and Environmental Effects Research Laboratory and received the EPA’s award for Scientific and Technological Achievement for his research on the effects of Atrazine. He holds a MA in Sustainability and Environmental Management from Harvard University and an​ MS in Molecular and Structural Biochemistry from North Carolina State University.

About the Moderator

John Mallett
​​Bell's Brewery


John Mallett has directed a production at Bell’s Brewery in Kalamazoo MI since 2001. John serves on many brewing Technical Committees and Boards including the Brewer’s Association, Master Brewers Association of the Americas, the American Malting Barley Association, and the Hop Quality Group. He is the current president of the Master Brewers Association and previously served on the board of directors for the Brewers Association. He has lectured and written extensively on beer and brewing over his 30+ years in the industry. In 2002, John was the recipient of the Institute for Brewing Studies Russell Schehrer Award for brewing innovation. He is the author of Malt; A Practical Guide from Field to Brewhouse. 

This web event is a collaborative effort by three major brewing organizations including the Master Brewers Association of the Americas​, ​American Society of Brewing Chemists, and Brewers Association. A more in-depth seminar covering specific CO2 related issues will be offered as a companion event in early 2021.​​

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