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The New Brewer Magazine - March/April 2013

Features

Craft Breweries of the Future

New facilities for breweries such as Sierra Nevada and New Belgium provide the ?opportunity to start from the ground up and fully implement sustainable practices.
By Jack Curtin

Brewpub Sustainability

The seven cutting-edge craft brewery/restaurants featured here are taking care of the ?environment, their communities, and their employees. The difference is palatable.
By Jarett Diamond

Making the Rounds: Recycled Brewing Equipment

We brewers take it for granted that brewing equipment of all types gets passed around from one brewery to another. If only these tanks could talk.
By Tom Hennessy

Deconstructing Brewhouses

As craft breweries expand and rotate equipment in and out of the brewhouse, ?a niche of brewery “deconstructors” continues to emerge.
By Alan Moen

The (Not So) New Craft Brewers

Two years later, the author follows up on the stories of “The New Craft Brewers” that appeared in the March/April 2011 The New Brewer. Plus, five more breweries to watch.
By Stan Hieronymus

Capitol Gains: Craft Brewers Conference Preview

Washington, D.C. is currently undergoing a brewery boom that could more than ?double the number of local beermakers within a year as it gears up to host the CBC.
By Greg Kitsock

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