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BrewpubTaproomSmall ProductionPlanning

There are several distinct business models among craft breweries, including taproom and brewpub models, production breweries on both small and regional scales, as well as those breweries that are just getting started. Each one of these models comes with its own unique challenges and opportunities. Dive into these resources to learn best practices for your particular model.

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5 Quality Elements To Implement Right Now 5 Quality Tips

5 Quality Elements To Implement Right Now

What’s remarkable about these overlooked quality functions is that they are often both incredibly effective and incredibly inexpensive.Read More

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Neil Witte is a 20 year veteran of the craft beer business. He began his career in the Kansas City brewpub industry, moving to Boulevard Brewing Co. in 1997 as a brewer. In 2001, he took over field quality responsibilities for the brewery, acting as a quality control liaison between the brewery and its distributor and retailer network. He continued that role with the Duvel USA family of beers, including Boulevard and Brewery Ommegang, through the end of 2016. In 2017 he founded Craft Quality Solutions, which draws on his extensive field quality experience, providing field quality services to breweries, distributors and retailers. He is certified through the Beer Judge Certification Program and is currently one of 13 Master Cicerones. He is co-author of the Brewers Association Draught Beer Quality Manual, Draught Beer Quality for Retailers and a contributing author to the MBAA Beer Steward Handbook.

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Industry Review Issue

It’s the big one! The May/June 2019 The New Brewer recaps the statistics and highlights for the craft brewing industry in 2018, a year in which craft brewers still posted 4 percent growth despite new challenges and increasing competition. The annual Industry Review includes an overview and analysis of each segment of the U.S. brewing industry (Brewpubs, Micros, Regionals, and Large + Imports), plus brewery barrelage numbers and 2018 openings and closings. We also include photos and a synopsis from the Craft Brewers Conference & BrewExpo America® in Denver. Read More

This issue is brought to you by Atlas Copco

Taproom Success: It’s All in the Details JFtnb19web 320x412

Taprooms Issue

Say it ain’t so, Charlie! The publish date for the January/February 2019 The New Brewer coincides with Charlie Papazian’s exit from the Brewers Association after 40 years. We honor our founding father with a feature on his legacy by Dick Cantwell as well as in the back-page interview. In addition, January/February marks our Taprooms issue as the Brewers Association ushers in a new member category to accommodate the increasingly popular business model. Read More

This issue is brought to you by BSG Handcraft

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The New Brewer: Taprooms Issue

Taprooms 2.0: Craft Beer’s Booming Business Model

Greg Kitsock

Taproom sales have become so important to craft beer growth that the Brewers Association, at its board meeting in November, created a new membership category.

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The New Brewer: Technical Brewing Issue

Continuous Improvement: Tools for Solving Problems in the Brewery

Cheryl Collins

Ninkasi Brewing has adopted a mentality of continuous improvement—also known as lean manufacturing—to help solve its operational challenges.

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The New Brewer: Taprooms Issue

Taproom Success: It’s All in the Details

Lori Nicolini Miller

Your taproom is your brand, your mothership. Why go through all the trouble of making the best beer possible if you’re not going to present it in the best possible environment?

Displaying results 151-160 of 303