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Experience an evening of craft beer and culinary flair What SAVOR™: An American Craft Beer & Food Experience will return to Washington D.C. this May for the 12th year. Presented by the Brewers Association (BA), SAVOR marries flavor-forward, independent craft beer with sublime …Read More
What does it take for a craft brewery to succeed in 2019? Quality beer. Business acumen. A connection with the community. Adaptiveness. With more than 7,300 breweries now operating in the United States, how will your brewery stand out from the rest? The March/April 2019 The New Brewer is our Strategies for Success issue, with Brewers Association ambassadors and industry veterans sharing tips for carving out a path to longevity. Read More
This issue is brought to you by Yakima Chief Hops
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
All brewers want to make good beer. Sending any amount of that beer down the drain means that some of our good work is wasted.
The process of passivation, while not well understood by many brewers, is a component of fresh and flavorful beer. Passivation helps protect stainless steel from chemical attack.
Bavarian barley breeder Breun has developed a two-row barley variety that can withstand a variable amount of soil moisture throughout the growing season, cultivating it in Italy.
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.
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?
Some are starting to see the new wave of at-the-brewery sales—volume sold in brewery taprooms and brewpubs—as disrupting the disruptors, shaking up the establishment.
Sometimes an era or a movement can be characterized and embodied in the figure of a single person. For the homebrewing and craft brewing movement, that person is Charlie.
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