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CraftBeer.com – Spent grain, the leftover malt and adjuncts after the mash has extracted most of the sugars, proteins, and nutrients, can constitute as much as 85 percent of a brewery’s total by-product. Author Kay Witkiewicz uncovers craft breweries all …Read More
By: Larry Chase, head brewer at Standing Stone Brewing Co. Knowledge is the queen and king of sales. In other words, the more your staff knows about the beer they are selling, the better they will be at selling it. And that’s …Read More
By: Tom Dargen, Director of Brewing Operations, Gordon Biersch Brewery Restaurants/CraftWorks Restaurants and Breweries Inc. For as long as there have been restaurants—probably the world’s second oldest profession—there has been occasional conflict between the “back of the house” where the food is …Read More
The 80/20 Rule essentially says that on the average you’ll spend 80 percent of your time dealing with 20 percent of the problems on a day-to-day basis. This is generally true at each level of an organization, whether you’re the …Read More
In honor of National Homebrew Day (which falls every year on May 7), each year the American Homebrewers Association celebrates AHA Big Brew on the first Saturday in May.Read More
Drawing the highest number of entries to date, this edition of the World Beer Cup saw 4,754 beers from 1,403 breweries representing 58 countries.Read More
The recipients of the three Brewers Association (BA) achievement awards were announced during the General Session at the Craft Brewers Conference.Read More
The Oyster Have you ever walked into a restaurant and immediately felt comfortable? Sort of like an old AM radio that tunes into a clear station and the static fades away. It’s hard to put a finger on it, but the …Read More
Refillable Keg Guidelines provide users of refillable kegs a guideline of minimum quality recommendations and safety recommendations.Read More
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