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JFTNB12 coverThe New Brewer is the Journal of the Brewers Association.

January/February 2012

Mails January 19

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Online Extra

The Future of Brewing Barley: An Editorial

By Horst Dornbusch

Features

Beer Server Education

Your bartenders and servers are on the front lines of communication and interaction with customers.They need the tools, information, and education to be your “beer liaisons.”

By Tony Simmons

Quality Assurance in the Brewpub

Even without the latest lab equipment for quality control, you can still focus on quality assurance—the proactive side—and do the work correctly in the first place.

By Larry Chase

What Does Your Beer Really Cost?

If you don’t have a clear view of the cost of your beer, you may be pouring dollars down the drain. A well-established cost analysis will provide invaluable data.

By Scott Metzger

Packaging Options for Brewpubs and Small Breweries

Packaging beers for off-premise sales is clearly an attractive option for brewpubs that want or need to create an additional revenue flow in today’s economy.

By Jack Curtin

Bold Beer Reductions from a Munich Cooking School

Michelin star chef Werner Licht of Haralds Kochschule in Munich, Germany, has taken the concept of beer cuisine into the forbidden realm of reductions.

By Horst Dornbusch

Insights

Commentary

Helping Make Craft Brewing Tick

By Charlie Papazian

BA News and Views

BA Forums Brewpubs Committee

By Paul Gatza

Style Spotlight

Munich-Style Helles

By Eric Toft

A Toast To…

Nebraska Brewing's Kim Kavulak

By Jill Redding

Business

Brewers Association News

Guilds Update

Government Affairs Update

Brew News

Industry Supplier News

Calendar

Trade Directory

Classifieds

Advertisers Index

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