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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Cover Story

Brewpubs Issue

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

Chef + Brewer = Elevated Pairings

Sean Z. Paxton

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.

Cask Ale

Tom Hennessy

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.

Growlers

Jack Curtin

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?

Combating Underage Drinking

Steve Hindy

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.

A Note From the Editor

Jill Redding, Editor-in-Chief

This issue also includes 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 allied trade in Industry Supplier News. In our back-page interview, we highlight John Egan, head brewer of Mission Brewery in San Diego.

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

About The New Brewer