The Art of Selflessness in Hospitality, Part 2
In an industry built on profit, how do we give without expecting anything in return? To do this, we have to go beyond the basic tenets of good customer service. Read More
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The Art of Selflessness in Hospitality, Part 1
We work in a business where everything hinges on the customer’s expectation of receiving a quality product and exceptional customer service in exchange for money. But what if there is something more? Read More
Operational Efficiency Issue
For the September/October 2026 The New Brewer, we present our Operational Efficiency issue. Craft brewers share their own operational tips for saving time and money, while the issue also takes a look at root cause problem solving, clean-in-place practices, and improving the shelf life of beer. Read More
This issue is brought to you by Pentair
Happy Staff, Better Craft: Brewing a Better Workplace
This session highlights how investing in employee satisfaction and workplace culture leads to better beer, lower turnover, and stronger business performance, offering practical strategies to build a happier, more engaged team.Read More
How To Do an Inexpensive In-House Staff Development Program
Learn to build low-cost, scaffolded staff development using Brewers Association resources—set goals, tailor training, and incentivize ongoing team growth.Read More
Triple Bottom Line Strategies for Tough Times: Why the “Three Ps” Still Matter
This seminar explores implementing the Triple Bottom Line framework—People, Planet, Profit—to enhance sustainability in small breweries.Read More
Assessing Candidate ABV: Aptitude, Behaviors and Values
This seminar will serve as a crash course in evidence-based, repeatable best practices for selecting employees with the right traits, skills, attitudes, and competencies to help you meet your business objectives.Read More
Mental Wellness for Leaders and Teams
Learn practical strategies to manage stress, support team wellbeing, and create a personalized workplace mental wellness action plan.Read More
Opening New Locations Successfully
Learn how to successfully open new brewery locations, from site selection to team building and consistent guest experience.Read More
Zero to 100,000 Barrels in 10 Years: What Worked for Schilling Cider
Colin Schilling and Mark Kornei share the growth journey of Schilling Cider, highlighting key drivers in six categories. From a startup to the nation's largest fresh-pressed hard cider producer, they offer insights into successes and failures, providing valuable ideas and tools for craft producers aiming to scale up in a dynamic market.Read More
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