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“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
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
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
From May 12-18, beer lovers everywhere will toast the countryRead More
During a visit to Revolution Brewing in Chicago, U.S. Senator Kirk discussed the Small BREW ActRead More
Steve Hindy, owner of Brooklyn Brewery and member of the BA board of directors covers topics from starting a brewery to exporting beer and the Craft Brewers Conference during his interview with CBS News.Read More
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
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