Page 137 – Brewers Association

Displaying results 1361-1370 of 7764

Promotional Toolkit

No time to develop graphics for your This is Indie Beer marketing efforts? No problem. We have readymade graphics AND copy to help promote your brewery. Grab what you need below to start crafting your marketing promotions. Or, download all …Read More

Written By Lisa Carlson

2022 Midyear State of the Craft Brewing Industry Update

Collab Hour July 28, 2022 Speaker(s): Bart Watson

Hear an overview of the BA midyear survey results, plus a deep dive into the data on the turbulent beer market and U.S. economy.Read More

taproom server delivering taster glasses of beer to patrons 1200x628 1

Diving Deeper on Brewpub Sales Strategies

July 27, 2022

Th Brewpubs Committee discusses service models, upselling, retail sales strategies, and employee incentives.Read More

Written By Brewpubs Committee , Brewers Association

Brewers Association

The Brewpubs Committee is a diverse group of brewers that share a passion for elevating the craft beer culture of all members and serve to help promote the vision of the Brewers Association. The Brewpubs Committee serves the BA vision by: developing and disseminating solutions that drive the greatest business value for our membership; sharing best practices, tools, and resources that are applicable to brewpubs of all sizes; and fostering a collaborative environment among brewpub owners, operators, and brewers, and ultimately, our guests.

Draught Line Safety for Adjacent Workers Free Online Course Launches

July 25, 2022

This week the Brewers Association launches their 100% free online Draught Line Safety for Adjacent Workers course.Read More

Written By Katie Fromuth , Technical Brewing Projects Manager

Technical Brewing Projects Manager

Katie Fromuth is the Technical Brewing Projects Manager for the Brewers Association. Prior to this role she held the position of Quality Lab Director with the Fermentation Science and Technology program at Colorado State University and as Quality Lab Manager at Oskar Blues Brewery, Longmont. She received her Bachelors of Science in Environmental Health (2012) and Masters of Science in Horticulture concentrating in agricultural chemistry (2022) studying the impacts of package type on beer chemical stability. She holds a General Certificate in Brewing from the Institute of Brewing and Distilling, completed the Advanced Class in Craft Malt Production, and served as an instructor for the American Society of Brewing Chemists (ASBC) Deep Dive into Quality course. From her love of this industry she’s been involved with both the ASBC Technical Committee and Master Brewers Association of the Americas Rocky Mountain District board for almost a decade. She's passionate about communicating the science and art of brewing and fermentation to spark in others curiosity and joy towards the fantastic world of fermentation.

Operational Efficiency

Rachel Bell

Being small doesn’t mean you don’t need to worry about structure and organization. A brewery making 600 barrels can be just as organized and efficient as one hitting 30,000.

Beer Stability & Freshness

John Rehm

Too often, brewers talk about stability issues as something to react to rather than prevent. Careful consideration in all facets of the brewing process provides a better road map.

Bavarian-Style IPA

Thomas Kraus-Weyermann, Walter König, and Horst Dornbusch

Despite a wealth of internationally sourced raw materials, one crossover brew seems to be glaringly absent from the modern IPA lineup: a German- or Bavarian-style IPA.

Brewing with Hemp

Ross Koenigs

The five primary aroma buckets that best describe “dank” include woody, herbal, floral, stinky, and fruity. Every strain of cannabis has these aromas in varying amounts.

Top of Mind

Dave Thomas

Continued challenges with the 2021 barley crop, sustainability, diversity, and excellence in craft malting were on the agenda at the 2022 Craft Malt Conference.

Hiring Bias

Dr. J Jackson-Beckham

Despite the continued prevalence of cultural discrimination in the workforce, there are other types of bias that may contribute to the lack of diversity in craft brewing.