Speakers discuss confined space permitting, providing a consistent approach for brewers to use when working around confined spaces in the brewery.Read More
Safety professionals from various craft breweries will host this roundtable discussion on brewing safety. Read More
Safety consultant Matt Stinchfield leads a roundtable to discuss practices in breweries that have safety professionals and how to ensure a safe environment in smaller breweries. Read More
What risks does a brewery operation have that are imminent and need prioritization? How can managers, brewers and employees manage these? Which ones need to be insured, which risks can be managed in another ways. All these questions and more …Read More
Brewery tours are often an important element of branding strategy. However, breweries do present significant hazards. How can a brewery protect itself from potential problems?
Your brewery contains a variety of safety hazards. Collectively, these hazards and your existing company culture define your safety culture. How does yours measure up?
Breweries are full of confined spaces, from grain silos to brewhouse vessels. All of them need inspection, cleaning, and repairs at one time or another. What’s a brewer to do?
Common brewing ingredients, in the right (or wrong) conditions, can present a much greater hazard than fire, in the form of a flash fire (fireball) or explosion.
How do nanobreweries develop proper cleaning protocols and safely handle the chemicals needed for the process? Established brewers share their experiences.
For the January/February 2013 The New Brewer, we present our Brewery Safety issue. For this issue, we take a look at how to build a better safety culture at your brewery; how to safely enter a confined space; combustible dust hazards in the brewery; and cleaning regimens and chemical safety for small brewers. In addition, author Horst Dornbusch presents a special pairing menu of courses both cooked and paired with the perfect beer. Read More
This issue is brought to you by Hopunion