January February 2021 The New Brewer
January/February 2012

Brewpubs Issue

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.

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Cover Story

Brewpubs Issue

beer server education

Beer Server Education

Your bartenders and servers are on the front lines of communication and interaction with customers. They need the tools, information, and education to be your “beer liaisons.”

Brewpubs Issue

Featured Stories

quality assurance
The New Brewer: Brewpubs Issue

Quality Assurance in the Brewpub

Even without the latest lab equipment for quality control, you can still focus on quality assurance—the proactive side—and do the work correctly in the first place.

beer cost
The New Brewer: Brewpubs Issue

What Does Your Beer Really Cost?

If you don’t have a clear view of the cost of your beer, you may be pouring dollars down the drain. A well-established cost analysis will provide invaluable data.

packaging options
The New Brewer: Brewpubs Issue

Packaging Options for Brewpubs and Small Breweries

Packaging beers for off-premise sales is clearly an attractive option for brewpubs that want or need to create an additional revenue flow in today’s economy.

beer reductions
The New Brewer: Brewpubs Issue

Bold Beer Reductions from a Munich Cooking School

Michelin star chef Werner Licht of Haralds Kochschule in Munich, Germany, has taken the concept of beer cuisine into the forbidden realm of reductions.

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