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Best Practices

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Beer StylesDraught BeerEngineeringMaintenanceRecord Keeping

Brewing beer is a combination of both art and science, but there are many best practices to help keep your brewery running smoothly, make better quality beer, and maintain a healthy business. Learn best practices for brewing and serving different beer styles, building and maintaining a brewery that is safe and efficient, and keeping records that will protect your brewery and help you grow your business.

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Displaying results 1-10 of 209
IPA Sales Growing, But Decelerating and Changing IPA data
Insights & Analysis

IPA Sales Growing, But Decelerating and Changing

IPA continues to be the most important style for many brewers, but as category growth slows, understanding what is going on with sales in its subcategories is becoming more important.Read More

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Economist

Bart Watson, Chief Economist for the Brewers Association, is a stats geek, beer lover, and Certified Cicerone®. He holds a PhD from the University of California, Berkeley, where in addition to his dissertation, he completed a comprehensive survey of Bay Area brewpubs one pint at a time. You can follow him on Twitter @BrewersStats.

See Bart Watson's Articles
Facts About Draught Beer Carbonation
Educational Publications

Facts About Draught Beer Carbonation

This resource gives brewers and retailers high level guidance for carbonation of draught beer at dispense.Read More

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Brewers Association

The Draught Beer Quality Subcommittee's mission is to improve the quality of draught beer dispensed to customers. They seek to preserve the great flavor and aroma of beer created by the brewer, and to deliver it to the consumer at retail. Great beer must be handled conscientiously to arrive in the glass in perfect condition.

See Draught Beer Quality Subcommittee's Articles
Brewery Traceability: Why, What, and How to Get Started
Industry Updates

Brewery Traceability: Why, What, and How to Get Started

Having a robust tracking program established within the brewery will make any recall process much easier and safer for future beer lovers!Read More

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Brewers Association

The Quality Subcommittee envisions a membership that consistently produces beer of high quality. Quality for this purpose has been defined as: a beer that is responsibly produced using wholesome ingredients, consistent brewing techniques and good manufacturing practices, which exhibits flavor characteristics that are consistently aligned with both the brewer’s and the beer drinker’s expectations.

See Quality Subcommittee's Articles
Brewery Pressure-Rated Vessels FAQ
Industry Updates

Brewery Pressure-Rated Vessels FAQ

The Brewers Association Engineering Subcommittee answers frequently asked questions about pressure rated vessels in the brewery.Read More

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Brewers Association

The Engineering Subcommittee works to facilitate the production and dissemination of guidance materials and industry standards for members to use in designing, constructing, and operating their breweries.

See Engineering Subcommittee's Articles
Engineering White Paper: Brewery Steam Boilers Steam Boilers white paper
Educational Publications

Engineering White Paper: Brewery Steam Boilers

The Brewers Association Engineering Subcommittee published a detailed guide for brewers purchasing, installing, and operating steam boilers.Read More

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Brewers Association

The Engineering Subcommittee works to facilitate the production and dissemination of guidance materials and industry standards for members to use in designing, constructing, and operating their breweries.

See Engineering Subcommittee's Articles
Flagships Flying? Not So Fast
Insights & Analysis

Flagships Flying? Not So Fast

Are flagship beers selling better during the pandemic? This post dives into the data for the definitive answer.Read More

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Economist

Bart Watson, Chief Economist for the Brewers Association, is a stats geek, beer lover, and Certified Cicerone®. He holds a PhD from the University of California, Berkeley, where in addition to his dissertation, he completed a comprehensive survey of Bay Area brewpubs one pint at a time. You can follow him on Twitter @BrewersStats.

See Bart Watson's Articles
Newly Published Tips for Serving Nitrogenated Beer nitro one pager
Association News

Newly Published Tips for Serving Nitrogenated Beer

The Brewers Association Draught Beer Quality Subcommittee recently published a quick guide to help brewers when serving nitro beer. Read More

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Technical Brewing Projects Coordinator

Kaylyn Kirkpatrick is the Technical Brewing Projects Coordinator for the Brewers Association. Before starting at the BA, Kaylyn managed the Cornell University Brewing Extension program which provides analytical lab services, educational content, and brewing resources to the craft beer community in New York state. Kaylyn earned her bachelors degree in biochemistry from Colorado State University and a masters degree in food science from Oregon State University, where she studied in the Brewing Science Lab. She has a brewing and distilling diploma from the Institute of Brewing and Distilling in London and previously worked as a beer chemist at New Belgium Brewing Co. in Fort Collins, Colorado.

See Kaylyn Kirkpatrick's Articles
Displaying results 1-10 of 209