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Brewpub and taproom brewers have different responsibilities compared to production brewers. What value besides making beer are brewers contributing to your on-premise brewery? Could they be doing more? Join Chris LaPierre and Larry Chase to learn why brewers need to …Read More
We all host events at our breweries, but most of us could be doing more. Our panel of brewers are experienced in the art of raising their events to the next level of awesomeness. They’ll bring you insights into the …Read More
This panel, led by Brewers Association executive chef Adam Dulye, will dive into the role of guest service across all types of operations. From tasting rooms to brewpubs, counter service to full service, this panel will address challenges and strategies to …Read More
The number one complaint about a restaurant or bar is almost always about service. As a matter of fact, we know that customers barely notice a small change in product or price, but quickly notice an off moment of service. …Read More
It’s the big one! The May/June 2019 The New Brewer recaps the statistics and highlights for the craft brewing industry in 2018, a year in which craft brewers still posted 4 percent growth despite new challenges and increasing competition. The annual Industry Review includes an overview and analysis of each segment of the U.S. brewing industry (Brewpubs, Micros, Regionals, and Large + Imports), plus brewery barrelage numbers and 2018 openings and closings. We also include photos and a synopsis from the Craft Brewers Conference & BrewExpo America® in Denver. Read More
This issue is brought to you by Atlas Copco
Say it ain’t so, Charlie! The publish date for the January/February 2019 The New Brewer coincides with Charlie Papazian’s exit from the Brewers Association after 40 years. We honor our founding father with a feature on his legacy by Dick Cantwell as well as in the back-page interview. In addition, January/February marks our Taprooms issue as the Brewers Association ushers in a new member category to accommodate the increasingly popular business model. Read More
This issue is brought to you by BSG Handcraft
Taproom sales have become so important to craft beer growth that the Brewers Association, at its board meeting in November, created a new membership category.
Your taproom is your brand, your mothership. Why go through all the trouble of making the best beer possible if you’re not going to present it in the best possible environment?
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