The New Brewer is the Journal of the Brewers Association.
January/February 2012
Mails January 19
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
More than 2,200 members - owners, CEOs, brewers, marketers, distributors and managers have made the investment. 
