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COVID-19

We understand concerns about COVID-19 (Novel Coronavirus) are top of mind for our members and the brewing community. Below is an evolving collection of resources to consider related to your brewery business.

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Displaying results 21-30 of 57

Industry Review Issue

For the May/June 2020 The New Brewer, we provide both a current look at the ways the pandemic has affected craft breweries and a look back at 2019.Read More

This issue is brought to you by Atlas Copco

  1. Seminar

2020 TTB Bootcamp Introduction

CBC Online 2020 Susan Evans

This introductory session kicks off the TTB’s 2020 four-part bootcamp for brewers, a series designed to give both new and established brewers explanations, tips, and reminders on how to stay compliant with TTB regulations. This session covers three topics: An overview …Read More

Insights & Analysis

The On-Premise Is Reopening. Now What?

On-premise business is beginning to reopen. This post explores some of the new data points showing what things might look like over the next few months.Read More

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's Articles
  1. Seminar

Safety Bootcamp Part 3: Heat and Pressure Hazards, Confined Spaces and Lockout/Tagout, and Operating During COVID-19

CBC Online 2020 Matt Stinchfield, Andy Clearwaters, Chris Bogdanoff, Rachel Bell, Andrew Dagnan

The Brewers Association Safety Bootcamp is designed for brewers, cellar workers, packagers, managers, and owners. This bootcamp is focused on identifying and reducing hazards in the brewery. In this session, our final installment, a hand-picked team of brewing industry safety …Read More

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Industry Updates

Restarting Yeast After a Prolonged Shutdown

As brewers restart brewing operations after prolonged shutdown, one of the first considerations will be procuring pitchable quantities of viable yeast. Read More

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.

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Insights & Analysis

Are Americans Drinking More? Probably Not.

Are Americans really drinking more? The answer: possibly a tiny bit, but these answers are much less clear than many articles have made them out to be.Read More

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's Articles
  1. Seminar

Crafting a Contactless Hospitality Program

CBC Online 2020 Kailey Partin

In this seminar, we discuss how to convert your once-bustling hospitality program to a virtual and contact-free experience that your customers appreciate and continue to return to during this unprecedented time. You’ll be guided through how to pivot to a new business …Read More

Displaying results 21-30 of 57