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In the brewery
How to go pro
Teri Fahrendorf, head brewer for Steelhead Brewing Company discusses how she made the jump from homebrewer to professional brewer.

Hiring the best brewers
Teri Fahrendorf offers the definitive checklist.

Seven steps to brewpub success
The list begins with your brewpub philosophy and ends with your customers' satisfaction.

Taste panel pitfalls
Smelling and tasting have become a science, but a science dealing with human physiology, and humans do not have built-in spectrophotometers or other measuring devices. Avoiding problems in setting up panels.

Foam evaluation
Much of thevisual attractiveness of a freshly poured glass of beer is due to the creamy-white head of foam which rides atop the surface of the beer. This appeal is not lost as the foam collapses or as the glass is emptied, because a good head of foam will deposit a generous, lacy "cling" on the glass, and a good "cling" has unique visual charm for the person who knows and appreciates good beer.

Determination of cobalt in beer
Thorne and Helm's discovery that the addition of cobaltous salts to beer is beneficial, improving foam properties and inhibiting gushing, brewers need to need more about using cobalt. Here are the essentials.

Phenolic characteristics in brewing - Part I
This paper reports on the initial stages of an investigation of what is apparently a large group of related compounds whose presence in beer in above minimal concentrations causes abnormal flavors. During the past few years our beer taste panel has occasionally noted the presence of abnormal flavor characteristics which were best described as "medicinal" or "phenol-like." On at least three occasions this offtaste has been of such intensity as to cause customer complaints and withdrawal of beer from the market. Subsequent investigation of these beers disclosed the presence of abnormal amounts of phenolic- and chlorophenolic-type compounds. A method of analysis is described later in this paper.

Part II - The role of water in phenolic characteristics
This paper examines the role which brewing water from various sources may play in the development of medicinal or phenolic tastes in beer.

Quality control in the brewery
One good definition for a quality beer is therefore simply "a beer that consistently meets specification." These words are of course quite a mouthful. The idea of a specification immediately requires that someone, at sometime and someplace, has decided what the beer's defining character(s) should be and how it should be measured. The idea of consistency immediately requires a system of people, plant, and process who are able to repeat exactly what they do time and again.

Comments on beer analysis
From time to time significant variations occur in analytical data pertaining to the chemical and physical composition of beer from a given plant. In this discussion, we shall dwell mainly on the chemical changes that are sometimes encountered, and shall review some of the checks a brewer can make in his plant with the aid of outside assistance, if necessary, that will help identify the source or sources responsible for these real variations in his product.

Tips to make filtration easier
Diatomaceous Earth (DE) filters are a large class of filters that are used in many industries for a variety of liquid-to-solid separation tasks. They are used throughout the beverage industry to remove particulate matter and produce clear product. Many small breweries employ them to remove yeast and haze from beer before packaging or serving.

Keeping your yeast healthy longer
Most brewery fermentations are carried out with reused yeast, but the question of how to store and maintain it frustrates even the most skilled brewers. It actually is not as difficult as some believe, and there are techniques that brewers can use to significantly lengthen the life span of their yeast.

Wild yeast and pasteurization
This study looks at the viability of minimal populations of a wild yeast in beer, and the possible implications for bulk pasteurization.

Brewery water supplies
It can be fairly stated that a relatively large proportion of industrial water users fail to give proper attention to the quality of their water supply.

Quality control for keg cleaning
Of all the refillable beer containers currently in use, the modern beer keg is certainly one of the most difficult to analyze with standard quality control methods. Other refillable beer containers - bottles, growlers, serving tanks and bright beer tanks - are all relatively easy to inspect internally.

Beyond the brewery
Seven steps of brand building
Successful beer brands require a balance of push and pull in the marketplace. Included are questions to help hone your marketing plan.

Special BAA 2002 report
The 61st annual conference of the Brewers Association of America was exceptional in all regards. Exclusive coverage includes:
- BAA conference shines in Seattle rain
- Distribution: No surprise, it ain't getting better
- The retail landscape: Competitive but opportunities exist
- Outlook on malternatives
- Speech by Daniel Bradford, president of the BAA

Off-site draft sales for brewpubs
Many brewpubs are opting to sell their products through retail accounts to utilize excess capacity and increase revenue. Off-site sales can also increase your walk-in business by creating exposure and interest in your brewpub.

Building your lunch business
How do brewpubs, which by the nature of their business are centered on beer, still have a successful lunch?

Troubleshooting draft problems
In the bar business draft problems often develop when the house is packed and there is absolutely no possibility of reaching the one or two staff draft experts. The best way to tackle draft problems is to be prepared.


Distribution 101
It is imperative that the microbrewer know and understand the second tier of the business to ensure their products are adequately marketed and handled after leaving the caring hands of the brewer.

The distribution handbook
Part I in a series on managing your distribution network.

Obligations of beer wholesalers
There are no strictly defined responsibilities of the beer wholesaler, but we've made a list of what are considered standard obligations of both parties.

Brewpubs and distribution
There are two very good reasons to sell you beer away from your brewery -- to make more money and to boost your pub's profile to attract new customers. These can easily make it worth dealing with potential problems, but any brewpub considering distribution should realize it is like starting a separate business.

Insurance issues
Food spoilage
The first step in preventing food poisoning is to assume that all foods may cause food-borne illness.

The skyrocketing costs of worker's compensation
What is going on in the insurance market place and is there anything you can do about it?



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