Authored by Jack Curtain. Reprinted with permission. Jan/Feb 2014 The New Brewer There are ceramic growlers that are works of art and there are growlers that support the planet. It would be way beyond hyperbolic to refer …More
Authored by Tom Hennessy. Reprinted with permission. Jan/Feb 2014 The New Brewer Warm and flat is where it’s at.” So said my friend Erik Jefferts back in 1996 when he was head brewer at Phantom Canyon …More
CraftBeer.com – 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. Author Kay …More
Authored by Larry Chase. Reprinted with permission. Jan/Feb 2012 The New Brewer 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 …More
So many choices from glass to stainless steel growlers. Jack Curtain interviews several brewers who have chosen different paths when it comes to packaging.
Scott Metzger of Freetail Brewing Co in San Antonio, TX offers advise on how to "Establishing an effective beer costing program in the Brewpub".