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We all know that bringing beer and food together can offer valuable expriences to consumers and eleveate both the beer and food. The resources in this section, including the CraftBeer.com Beer & Food Course, cover everything you need to know about beer and food, from beer and food pairing, to menu development and pricing strategy, to the logistics of hosting a beer dinner.
For the September/October 2018 The New Brewer, we present our annual Sales & Marketing issue. Differentiation is becoming key as the number of craft breweries continues to grow, so we discuss ways that breweries can set themselves apart both in experiences they offer and in distribution. Read More
This issue is brought to you by Milne
The explosive growth of craft beer has brought massive changes to beer cuisine. As craft brewers continue to gain market share, it’s time to see food menus play their part as well.
The Beer Server Training Manual shows brewpub owners, managers and trainers how to pass along content, training and concepts to staff.Read More
There are fundamental similarities between the chef and brewer, and the use of ingredients and strategies can act as a canvas for elevated food and beer pairings.
The Brewers Association American Craft Beer and Food Guide is the definitive publication on pairing American craft beer and food. Written for those in the beer and restaurant trade, the Brewers Association Guide to American Craft Beer and Food answers many …Read More
Just in time for Valentine’s Day, the author presents a special pairing menu of courses both cooked with and paired with the perfect beer, with a Bavarian flair.
Michelin star chef Werner Licht of Haralds Kochschule in Munich, Germany, has taken the concept of beer cuisine into the forbidden realm of reductions.
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