January/February 2012

Brewpubs Issue

For the January/February 2012 The New Brewer, we present our Brewpubs issue. In this issue, we take a look at topics such as beer server education, quality assurance, packaging options, and cooking with beer.

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About The New Brewer

Cover Story

Brewpubs Issue

Beer Server Education

Your bartenders and servers are on the front lines of communication and interaction with customers. They need the tools, information, and education to be your “beer liaisons.”

Brewpubs Issue

Featured Stories

Quality Assurance in the Brewpub

Larry Chase

Even without the latest lab equipment for quality control, you can still focus on quality assurance—the proactive side—and do the work correctly in the first place.

What Does Your Beer Really Cost?

Scott Metzger

If you don’t have a clear view of the cost of your beer, you may be pouring dollars down the drain. A well-established cost analysis will provide invaluable data.

Packaging Options for Brewpubs and Small Breweries

Jack Curtin

Packaging beers for off-premise sales is clearly an attractive option for brewpubs that want or need to create an additional revenue flow in today’s economy.

Bold Beer Reductions from a Munich Cooking School

Horst Dornbusch

Michelin star chef Werner Licht of Haralds Kochschule in Munich, Germany, has taken the concept of beer cuisine into the forbidden realm of reductions.

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 Nebraska Brewing co-founder Kim Kavulak.

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

About The New Brewer