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Industry Updates

The latest resources from the Brewers Association and its subcommittees on things like safety, sustainability, draught quality, raw materials, and more.

Displaying results 331-340 of 397

Cask Ale: Expanding Your Beer Offerings

“Warm and flat is where it’s at.” So said my friend Erik Jefferts back in 1996 when he was head brewer at Phantom Canyon Brewing Co. in Colorado Springs. He was right, of course, but it’s not a great description …Read More

Chef + Brewer = Elevated Beer + Food Pairings

Food is a culmination of different ingredients (fruit, vegetables, dairy, proteins, herbs, and spices) mixed with acid, fat, or liquid, served raw or cooked in liquid, or over fire, heat, or smoke. The skillful manipulation of these ingredients can completely …Read More

Ramping Up Server Training

When you have a well-trained staff, you will see an increase in profits as they help increase revenue while lowering costs. As someone who was born and raised in the restaurant industry, I learned a valuable lesson very early on while …Read More

Sustainable Uses of Spent Grain

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

Hear, Hear! Shift Meetings for Beer

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

Our House is a Very, Very Fine House

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

Shift Reports and Managing the Front of House

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

Revised Foundational Documents Clarify Craft Brewer/Small Brewer Relationship

Updates to the BA's Purpose and Craft Brewer Definition bring alignment between craft and small brewer designations.Read More

Link to author biography
Senior Vice President of Professional Brewing Division

Paul Gatza is the Senior Vice President of Professional Brewing Division at the Brewers Association. Paul’s origin in the beer community started when he took up homebrewing in 1990. He worked on the bottling line at Boulder Beer and would sneak over to the brewhouse when opportunity allowed. He owned a pair of homebrew supply shops in Boulder and Longmont, Colorado from 1994 to 1998. He served as director of the American Homebrewers Association for seven years and is in his 23rd year as Brewers Association director. Paul is ranked as a National Beer Judge by the Beer Judge Certification Program. Paul is also a former judge director of both the Great American Beer Festival and World Beer Cup, before moving to the judge panels for these elite competitions.

See Paul Gatza's Articles

BA Announces Lobbying Activities Percentage of 2013 Dues

Because the Brewers Association is involved in lobbying activities in Washington, DC, primarily on the excise tax bills in Congress, a percentage of member dues are not deductible as a business expense. For 2013, 18.4% of member dues were spent on lobbyinRead More

Link to author biography
Senior Vice President of Professional Brewing Division

Paul Gatza is the Senior Vice President of Professional Brewing Division at the Brewers Association. Paul’s origin in the beer community started when he took up homebrewing in 1990. He worked on the bottling line at Boulder Beer and would sneak over to the brewhouse when opportunity allowed. He owned a pair of homebrew supply shops in Boulder and Longmont, Colorado from 1994 to 1998. He served as director of the American Homebrewers Association for seven years and is in his 23rd year as Brewers Association director. Paul is ranked as a National Beer Judge by the Beer Judge Certification Program. Paul is also a former judge director of both the Great American Beer Festival and World Beer Cup, before moving to the judge panels for these elite competitions.

See Paul Gatza's Articles
Displaying results 331-340 of 397