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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Cover Story

Technical Brewing Issue

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

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

Horst Dornbusch

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.

Sensory Analysis for Craft Brewers

Whitney Thompson

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.

Farmhouse Breweries and Brewery Farms

Greg Kitsock

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

Building a Beer Culture in Lebanon

Steve Hindy

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.

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 Hangar 24's Ben Cook.

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

About The New Brewer