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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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  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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reopening yeast
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.

See Quality Subcommittee's Articles
Are Americans Drinking More
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 Watson'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

Industry Updates

Guidelines for Economical Use of Carbon Dioxide in the Brewery

These tips from the Supply Chain Subcommittee will guide brewers on how to economize their carbon dioxide resources in the event of a supply shortage.Read More

Brewers Association

The Supply Chain Subcommittee is concerned with the ingredients and materials that are used to brew and package craft beers. By monitoring hop and barley harvest, interacting with growers and examining packaging supplies, and monitoring glass and can markets, the Supply Chain Subcommittee works to ensure a stable marketplace and provide educational resources to the brewing community on best practices for sourcing and selecting ingredients and packaging materials to suit their beers.

See Supply Chain Subcommittee's Articles
Insights & Analysis

Brewery Sales Dropping Sharply, Many Set to Close

Last week, the Brewers Association launched a second survey designed to gauge the impact the current crisis on small brewers. Here are the results.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 Watson's Articles
Displaying results 21-30 of 63