July/August 2020

Technical Brewing / Brewery Operations

For the July/August 2020 The New Brewer, we present our annual Technical Brewing/Brewery Operations issue. Brewers’ worlds have been turned upside down by the COVID-19 pandemic, leading to a shift in focus for many. Tom Hennessy explores the 80/20 principle and how you can use it to increase profitability during this trying time, and Brewers Publications author Maria Pearman offers tips for finance and operations. We also dive into the dry hopping phenomenon known as hop creep and explore “alternative” hop products such as oils and terpenes.

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Cover Story

Technical Brewing / Brewery Operations

Staying Profitable During COVID-19

In our current reality in the time of COVID-19, it is worthwhile to look deeply into new ways to successfully apply your time, money, energy, and resources.

Technical Brewing / Brewery Operations

Featured Stories

Steering Your Ship Through Turbulent Waters

Maria Pearman

The businesses best positioned to survive the pandemic economy are both strong and flexible. They have a lean balance sheet and are prepared to adjust course.

The New Third Place

Mike Kallenberger

A certain slice of the population has been choosing to drink at home rather than go out for several years now, long before social distancing made it a necessity.

Hop Creep

Arnbjørn Stokholm and Thomas H. Shellhammer

Recent scientific studies suggest that hops contain enzymes that biochemically modify beer carbohydrates during dry hopping, giving rise to a secondary fermentation.

Hop Toolbox

Stan Hieronymus

Myriad “alternative” hop products have been developed in the past several years, aimed toward more efficient bittering as well as impactful aromas and exotic flavors.

Chemical Safety in the Brewery

Dana Johnson

Taking the pulse of your brewery’s safety climate involves assessing whether commonly used chemicals are handled properly and safely on your premises.

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 and Beer Releases sections; and new products and services from the allied trade in Industry Supplier News. In our back-page interview, we highlight Matt Shirah, founder of Scofflaw Brewing in Atlanta, who has been working hard to give back to his community during COVID.

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

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