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July/August 2012

Technical Brewing Issue

For the July/August 2012 The New Brewer, we present our annual Technical Brewing/Brewery Operations issue. In this issue, we examine topics such as brewery operations manuals, quality control and quality assurance, setting up a sensory program, and farmhouse brewing.

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About The New Brewer

Cover Story

Technical Brewing Issue

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Creating a Brewery Operations Manual

At the heart of any successful business is a good operating system. Without this you are basically operating by the seat of your pants, no matter how good your beer is.

Technical Brewing Issue

Featured Stories

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The New Brewer: Technical Brewing Issue

QA/QC Tips from the Land of “Beer Purity”

To learn about how some Old World breweries have implemented best practices in QC/QA, we spoke with Peter Romeis of Institute Romeis, a major beverage analytics lab.

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The New Brewer: Technical Brewing Issue

Sensory Analysis for Craft Brewers

Setting up and maintaining a sensory program at your brewery is one of the best, most cost-effective ways to help ensure the overall quality of your finished product.

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The New Brewer: Technical Brewing Issue

Farmhouse Breweries and Brewery Farms

There are many business models for a modern farmhouse brewery. Some stress traditional brewing methods; others emphasize the use of local ingredients.

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The New Brewer: Technical Brewing Issue

Building a Beer Culture in Lebanon

All craft brewers have stories about the slings and arrows suffered while building breweries. Thankfully, we never had to do this while our city was relentlessly bombed.

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