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  1. Resource Hub

Beer & Food

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.

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Displaying results 21-30 of 32
  1. Seminar

Brewers Association Craft Beer Server Training Manual

Craft Brewers Conference 2014Denver, Colorado Tom Dargen, Ginger Johnson, Annie Korenjak, Sebastian Wolfrum

The Brewers Association’s brewpub committee presents an introduction to the Craft Beer Server Training Manual and offers best practices for developing a knowledgable staff. Read More

  1. Seminar

Drink Beer, Think Food: Crafting Beer-Inspired Food Pairing Strategies

Craft Brewers Conference 2012San Diego, California Gunther Emathinger and Corey Rapp, Karl Strauss Brewing Company

Today’s craft beer is dynamic and flavor-driven. Big beers deserve more than onion rings! With beer shaping the overall flavor platform, beer and food pairing is quickly evolving into a total sensory experience. Celebrate your craftmanship with the pleasures of …Read More

  1. Seminar

Low Cost Food Options

Craft Brewers Conference 2012San Diego, California Tony Simmons, Pagosa Brewing Co. and others

Food is a crucial component to help build business in any size brewery and can increase customer loyalty. This round-table discussion will examine various ways to add affordable food service options to your brewery or brewpub, from simple to sophisticated …Read More

Industry Updates

Chef + Brewer = Elevated Beer + Food Pairings

Food is a culmination of different ingredients (fruit, vegetables, dairy, proteins, herbs, and spices) mixed with acid, fat, or liquid, served raw or cooked in liquid, or over fire, heat, or smoke. The skillful manipulation of these ingredients can completely …Read More

Industry Updates

Sustainable Uses of Spent Grain

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 Witkiewicz uncovers craft breweries all …Read More

Displaying results 21-30 of 32