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Brewpubs face the unique challenge of brewing quality beer while also running and operating a successful restaurant. Explore these resources, including our Beer Server Training Manual, to help your brewpub make great beer that pairs well with the food you serve. Learn best practices for training and retaining your staff, strategies for properly pairing beer and food, and ways to attract, excite and keep your customers coming back for more.
By: Tom Dargen, Director of Brewing Operations, Gordon Biersch Brewery Restaurants/CraftWorks Restaurants and Breweries Inc. For as long as there have been restaurants—probably the world’s second oldest profession—there has been occasional conflict between the “back of the house” where the food is …Read More
The 80/20 Rule essentially says that on the average you’ll spend 80 percent of your time dealing with 20 percent of the problems on a day-to-day basis. This is generally true at each level of an organization, whether you’re the …Read More
The Oyster Have you ever walked into a restaurant and immediately felt comfortable? Sort of like an old AM radio that tunes into a clear station and the static fades away. It’s hard to put a finger on it, but the …Read More
For the January/February 2014 The New Brewer, we present our Brewpubs issue. For this issue, we take a look at the importance of server training; elevated food and beer pairings; and growlers. We also delve into the art of cask ale, and discuss how breweries can act to combat underage drinking. Read More
This issue is brought to you by BSG CraftBrewing
The six cutting-edge craft brewery/restaurants featured here are taking care of the environment, their communities, and their employees. The difference is palpable.
Brewpubs produced 7.2% more beer in 2012 than in 2011, the fourth straight year of increases—and the largest.
Chief Economist Bart Watson and Jeff Schaefer demonstrate the importance of draught quality and it's relation to your bottom line.Read More
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.”
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.
Craft brewpubs turned out 768,536 barrels of beer in 2011, a 5.6% increase over the 727,547 barrels produced in 2010.
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