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January/February 2014

Brewpubs Issue

For the January/February 2014 The New Brewer, we present our Brewpubs issue. For this issue, we take a look at the importance of server training; elevated food and beer pairings; and growlers. We also delve into the art of cask ale, and discuss how breweries can act to combat underage drinking.

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About The New Brewer

Cover Story

Brewpubs Issue

tnbjf14 server training

Ramping Up Server Training

It’s not just good beer and food that makes a brewpub successful; it’s the people who work there, too. The beer may sell itself, but somebody’s got to serve it—and do it well.

Brewpubs Issue

Featured Stories

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The New Brewer: Brewpubs Issue

Chef + Brewer = Elevated Pairings

There are fundamental similarities between the chef and brewer, and the use of ingredients and strategies can act as a canvas for elevated food and beer pairings.

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The New Brewer: Brewpubs Issue

Cask Ale

Craft breweries in the U.S. have been tinkering with this style of making and serving ales for quite a while now, but the practice is showing signs of real growth the last few years.

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The New Brewer: Brewpubs Issue

Growlers

There’s no denying that what was once just a humble glass jug has become one of the hottest topics in the craft beer world. What’s next in the world of growlers?

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The New Brewer: Brewpubs Issue

Combating Underage Drinking

As craft beer becomes a bigger part of the U.S. beer market, it’s important for craft brewers to begin to shoulder some of the responsibility for alcohol abuse in our society.

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