January/February 2022

Workforce Challenges Issue

For the January/February 2021 The New Brewer, we present our Workforce Challenges issue. In November 2021, 4.5 million employees quit their jobs, and the Great Resignation has had reverberating effects on the craft brewing industry in the form of labor shortages and other challenges. We also examine the importance of creating a craft culture along with a craft product, and outline how one brewery shifted to self-service for its restaurant in the middle of the pandemic.

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Cover Story

Workforce Challenges Issue

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Between April and June 2021, 11.5 million workers quit their jobs, the U.S. Department of Labor reported. Craft breweries were not immune to the Great Resignation.

Workforce Challenges Issue

Featured Stories

Crafting Culture

Chris Deferio

Many companies, while priding themselves on great products, neglect the hard work of fostering a great workplace. Does your craft product come from a craft culture?

Seismic Shift

Tim Brady

Can a craft brewery convert its entire operation from one that had table and bar service to a more fast-casual counter service model? The pandemic was a great time to find out.

The Origins of Italian Pilsner

Lorenzo Dabove & Agostino Arioli

Many Italian brewers fell in love with the idea of brewing a dry-hopped Pilsner—thirst-quenching and drinkable yet defined by a decisive flavor and personality.

A Note From the Editor

Jill Redding, Editor-in-Chief

This issue also includes most of our usual informative departments, plus brewery-generated news about the craft brewing community in the Brewery Updates, Distribution News, and Beer Releases sections; and new products and services from the allied trade in Industry Supplier News. In our back-page interview, we highlight new Brewers Association board member Holly Redding of Virginia's Winchester Brew Works.

Cheers, and we hope you enjoy this issue of The New Brewer.

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