🗳️ Board of Directors Election — Meet the Candidates and Vote ›
You are using an outdated browser not supported by The Brewers Association.
Please consider upgrading!
This issue is brought to you by Atlas Copco
For the July/August 2017 The New Brewer, we present our annual Technical Brewing/Brewery Operations issue, along with photo coverage of the BA Hill Climb and SAVORSM in June.
Check out a free issue of the magazine!
Originally designed to cool wort, coolships are becoming more prevalent in U.S. craft breweries for more than just spontaneous fermentation. A look at uses and best practices.
Brewers who are already routinely testing attributes in their beer should be well positioned to meet new regulatory information requests, including label approval.
As the industry grows, so does the subject of field quality. When you look at the steps involved, you can see applications both inside and outside the brewery.
In both gluten-free and gluten-reduced beers, brewers see an opportunity to increase the availability of specialized beer to a drinking population that demands it.
Objectively measuring quality is a three-legged stool with microbiology, chemistry, and sensory forming the platform. Of the three, sensory can be the most approachable.
Many brewers are discovering that adding hydrogen peroxide to an alkaline cleaning solution can assist in removing protein and calcium deposits in the brewhouse.
The core objective of the Brewers Association’s independent craft brewer seal is to drive awareness, preference, and sales of beer from small, independent U.S. craft breweries.
Resource Hub