What I Learned During My Rookie Year
Jamil leads a panel of recent start-up brewers to discuss some of the trials and battle scars in the models of packaging brewery, alternating proprietorship and contract. Read More
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Cask Ale: Expanding Your Beer Offerings
“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 Brewing Co. in Colorado Springs. He was right, of course, but it’s not a great description …Read More
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
Ramping Up Server Training
When you have a well-trained staff, you will see an increase in profits as they help increase revenue while lowering costs. As someone who was born and raised in the restaurant industry, I learned a valuable lesson very early on while …Read More
Hear, Hear! Shift Meetings for Beer
By: Larry Chase, head brewer at Standing Stone Brewing Co. Knowledge is the queen and king of sales. In other words, the more your staff knows about the beer they are selling, the better they will be at selling it. And that’s …Read More
Our House is a Very, Very Fine House
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
Shift Reports and Managing the Front of House
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
Creating the Perfect Atmosphere for Your Brewpub or Tasting Room
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
The Brewers Association’s Guide to Starting Your Own Brewery
The BA's Guide to Starting Your Own Brewery delivers essential industry knowledge to brewers aspiring to chart their own course.Read More
Brewpubs Issue
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
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