The New Brewer Jan Feb 2013
January/February 2013

Brewery Safety Issue

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.

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About The New Brewer

Cover Story

Brewery Safety Issue

Building a Better Brewery Safety Culture

Building a Better Brewery Safety Culture

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?

Brewery Safety Issue

Featured Stories

Confined Space Entry
The New Brewer: Brewery Safety Issue

Confined Space Entry

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?

Combustible Dust
The New Brewer: Brewery Safety Issue

Combustible Dust Hazards in the Brewery

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.

Cleaning Regimens and Chemical Safety
The New Brewer: Brewery Safety Issue

Cleaning Regimens and Chemical Safety for Nanobreweries

How do nanobreweries develop proper cleaning protocols and safely handle the chemicals needed for the process? Established brewers share their experiences.

Beer Lovers Tasting Menu
The New Brewer: Brewery Safety Issue

Beer Lovers Tasting Menu

Just in time for Valentine’s Day, the author presents a special pairing menu of courses both cooked with and paired with the perfect beer, with a Bavarian flair.

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