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January/February 2016

Brewpubs Issue

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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About The New Brewer

Cover Story

Brewpubs Issue

tnbjf16 unlimited creativity

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.

Brewpubs Issue

Featured Stories

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The New Brewer: Brewpubs Issue

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.

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The New Brewer: Brewpubs Issue

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.

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The New Brewer: Brewpubs Issue

A Pint Above

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.

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The New Brewer: Brewpubs Issue

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.

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The New Brewer: Brewpubs Issue


This big, delicious sipping beer with a warming and lingering alcohol glow can be thought of as a dark, “imperialized” version of a hefeweizen.

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