In the January/February 2016 The New Brewer, we turn our focus to brewpubs, diving into topics such as brewpub menus, marketing, quality, and extreme brewing. You’ll also find a wealth of information and news you can use for your brewpub or packaging brewery in our departments.
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Limited Space, Unlimited Creativity
The nation’s brewpubs are keeping pace with production breweries in sheer diversity of styles and audacity in pushing the envelope, brewing up sours and barrel-aged beers.
By Greg Kitsock
Elevating the Brewpub Menu
The explosive growth of craft beer has brought massive changes to beer cuisine. As craft brewers continue to gain market share, it’s time to see food menus play their part as well.
By Adam Dulye
Getting Quality-Conscious in the Brewpub
Not all brewers are conscientious and competent stewards of our collective brand of craft beer, but brewpubs can be incubators for the quality-conscious phenomenon.
By Dick Cantwell
A Pint Above: Differentiating Your Brewpub
As total breweries surpassed 4,100 in the United States, both existing and in-planning craft beer entities will be forced to find new ways to keep themselves relevant.
By Audra Gaiziunas
Ongoing Beer Training for Servers
Keeping your staff interested and involved with the training process can be a challenge, so refreshing frequently with new training concepts can be the key to success.
Excerpt from Beer Server Training for Brewpubs
This big, delicious sipping beer with a warming and lingering alcohol glow can be thought of as a dark, “imperialized” version of a hefeweizen.
By Horst Dornbusch
You’ll also find news about the craft brewing community in the Brewery Updates, Distribution News, and Beer Releases sections; and new products and services from the allied trade in our Industry Supplier News section. In our back page interview, we highlight The Pike Brewing Company’s Charles Finkel, who is in the midst of an expansion at his Seattle brewpub.
Cheers, and we hope you enjoy this issue of The New Brewer.
- Jill Redding
- The New Brewer