Category: Sponsored Content
Sponsored After the Reckoning: A Safe Bars Experience with Safe Bars
It’s been almost two years since our eyes were opened to some of the toxic behaviors common in brewing culture. While awareness was the first step in building a new culture, we still have work to do to take care of one another and heal. Fortunately, you (the people who work in the industry) are positioned to make that happen!
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Sponsored Why Use Fruit Puree instead of a Fruit Extract?
The addition of fruit to beer is an ancient practice. Beer is an ancient craft with a basic recipe that predates writing, so it’s no wonder that brewers have experimented with a variety of ingredients during that time. The addition of fruit is a natural way to add interest to a traditional base style as well as increasing strength and nutritional value. Fruits can add sweetness or tartness. They mingle with malts and hops for greater aromatic complexity. They add novel qualities to beer flavor and color that can’t be accessed by grains alone.
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Sponsored Is My Fruit Pureé Aseptic (and Why Should I Care)?
The word aseptic comes from two Greek roots that mean, in essence, not toxic. The aseptic manufacturing process preserves foods and beverages through rapid heat treatment followed by rapid cooling under sterile conditions. By using aseptic processing, potentially harmful microbes are eliminated from products, making perishable fruit pureés shelf-stable and safe for consumption. But that’s not all that aseptic processing and packaging does.What is aseptic fruit pureé?
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Sponsored 2022 Flavor Trends that Brewers Should Know About
In 2022, people are more motivated than ever to eat and drink healthier. Retro themes are popping up as people escape to pre-pandemic days. On the other hand, they’re also feeling a little stir crazy and ready to travel. It’s likely that two years of global pandemic are having a big impact on lifestyle trends. As a result, consumers are motivated by health concerns, nostalgia, and the call to adventure. That combo should give daring brewers plenty of inspiration for novel fruit beers.
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Sponsored Alternatives to Supply Chain Bottleneck for Imported Brewery Equipment
Our team at MARKS Design and Metalworks have been asking the same questions about the import supply chain that beverage producers are struggling with. For years, we’ve offered a line of value-priced import tanks to provide our customers with options for lower price-points. But recently we concluded that the import option from overseas was becoming increasingly unsustainable.
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Sponsored Begin With The End In Mind: Strategies For Selling Your Brewery
We will focus on how to create something you can sell, which will involve clean records, and a solid business platform. 2nd, How to appraise your business based on profit and loss statements. 3rd, how you find a buyer and my preferred method. 4th, you may find after making the changes to your business (having something to sell, you decide not to sell) you may decide not to sell your business, but rather keep it without having to work it everyday anymore. Example – There is no owner working in Starbucks.
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Sponsored Craft Beer in 10 Years Panel Discussion
If beer was first discovered today, what would it be made with? What would it look like? How would it smell? How about those tasting notes? Innovation is arguably the secret ingredient for any brewery, but in a constantly changing industry, what would beer be like if we went to sleep and woke up in 2031? In this conversation we hear from five leading voices to discuss the expectations, evolution, and predictions on a beverage that plays a leading role in our lives.
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Sponsored Successful Staff Training Roundtable with Craft Beer Professionals
A successful training program requires investment, and investing in your team is one of the best things you can do to better your brewery. The more educated your team, the better representatives they will be for your brand – and the more beer they’ll be able to sell. Having this is valuable no matter where a person works in your company, and having educational systems in place can help bridge the frequent disconnect between departments. In this conversation we will discuss how our panelists have facilitated training that educates, motivates, and results in a more successful brewery.
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Sponsored Interpreting Foam Problems with UC Davis’ Charlie Bamforth
From having too much of it or not enough, all brewers encounter problems with their beer foam from time to time. In this lecture from UC Davis’ Beer Quality series, Charlie “the Pope of foam” Bamforth discusses how to work backwards to solve your beer foam issues. He’ll cover common problems in dispensing and sanitation, using ultrafiltration to test stability and how to test for negative materials in your foam.
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Sponsored Optimizing Your Taproom for Flow and Efficiency with T. Dustin Hauck of Hauck Architecture
The tap room is the cornerstone of any craft brewery. It is where the money is made. This presentation will talk through the layout of your tap room and how to maximize efficiency, customer experience, brand exposure. We will cover bar layout and equipment, cueing, restrooms, event space, retail areas, patios, brewery views, tours, furniture, lighting and more as we explore options to make your tap room as inviting and profitable as possible.
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