Brewers Association


Sustainable Uses of Spent Grain |

Kay Witkiewicz

Spent grain, the leftover malt and adjuncts after the mash has extracted most of the sugars, proteins, and nutrients, can constitute as much as 85 percent of a brewery’s total by-product. Craft breweries all over the country have devised innovative ways to prevent their spent grain from going to waste.

The Draught Beer Circle of Life |

Andy Sparhawk

The craft beer industry is losing kegs at a rate 5-6 % per year. Andy explores the impact this has on the brewing community and introduces the Brewers Association's website to help reconnect kegs to their owners.

Packaging Options for Brewpubs and Small Brewers | The New Brewer Jan/Feb 2012

Jack Curtain

Packaging Options for Brewpubs and Small Breweries

So many choices from glass to stainless steel growlers. Jack Curtain interviews several brewers who have chosen different paths when it comes to packaging.

How Much Does Your Beer Really Cost? | The New Brewer Jan/Feb 2012

Scott Metzger

A well-established cost analysis will not only provide valuable data on the real cost of selling your suds, but may also identify areas of opportunity such as purchasing, labor and compensation analysis, and reducing waste. Many different methods exist for calculating beer cost, and in this article I’ll describe the ones I find valuable, in addition to a few I don’t (and why).

Quality Assurance in the Brewpub | The New Brewer Jan/Feb 2012

Larry Chase

Many brewpubs—and small breweries in general—fail to institute a quality control program because they don’t have the financial resources—or necessary space—for a lot of sophisticated lab equipment. But even without the latest equipment, you can still focus on quality assurance—the proactive side— and do the work correctly in the first place.

Craft Brewers Thrive as Beer Industry Approaches Tipping Point |

Paul Gatza, Director of the Brewers Association

Paul Gatza, director of the Brewers Association, discusses the trends seen in today's craft beer industry as it directly relates to craft beer enthusiasts.

Brewpubs Gaining Ground | (Members-Only)

Jack Curtain, The New Brewer May/June 2011

While it took a while to become evident, having a brewery attached to your restaurant is clearly a solid buffer against the decrease in dining-and-drinking-out that comes with hard times. The brewpub segment has weathered the storm and come back strong.

This is a great resource for draught installers, wholesalers and retailers and covers topics that include line cleaning, draught system components and design, gas dispense and balance, and proper pouring and sanitation. For a quick reference and easy to print pages visit the wiki-format website or order printed copies.