For the January/February 2012 The New Brewer, we present our Brewpubs issue. In this issue, we take a look at topics such as beer server education, quality assurance, packaging options, and cooking with beer.
Michelin star chef Werner Licht of Haralds Kochschule in Munich, Germany, has taken the concept of beer cuisine into the forbidden realm of reductions.
A Note From the Editor
Jill Redding, Editor-in-Chief
This issue also includes most of our usual informative departments, plus brewery-generated 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 Industry Supplier News. In our back-page interview, we highlight Nebraska Brewing co-founder Kim Kavulak.
Cheers, and we hope you enjoy this issue of The New Brewer.