After 16 years doing field quality work for Duvel Moortgat USA and Boulevard Brewing Co., Neil Witte founded Craft Quality Solutions to end the era of shadowy shipping and handling, and answer the industry’s call to focus on quality.
There is now a plethora of companies and people who are more than willing to offer their services and resources to help nearly anyone succeed. But it’s apparent that far too many brewers aren’t utilizing them as the same issues that everyone has bitched about for years still persist.
Every homebrewer acts as the hobby’s vanguard. Everyone you serve beer to is a possible convert to the hobby and the larger world of good beer. We’ve all made them, but why don’t we stop serving bad beers?
The name Watney conjures up very different emotions either side of the Atlantic. Many North Americans nurture fond memories of Red Barrel as a quality import. Older Brits mostly harbor a lingering contempt. But what’s the truth about Watney’s beer? Was it really that bad?
Given craft beer’s fast growth, we could certainly see it reaching 20 percent of the US beer market volume by 2020. However, the support for such volume is a whole other story. In order to reach 20 percent, and maintain it, craft brewers need to start focusing, now.
Whitbread created one of the most useful documents for anyone interested in the history of British beer: their Gravity Book. In it, they documented thousands of samples of competitors’ beers, from the early 1920s to the late 1960s.
To be of value, constructive criticism must be offered in an identifiable manner, whether in person or online, not through protected and anonymous channels. It must be offered thoughtfully and sympathetically, in the spirit of a joint effort toward an improved experience.
In the Maltose Falcons homebrew club, we resurrected a moribund tradition: “Troubleshooter’s Corner.” It’s simple: Several veteran brewers take over a space, and brewers can bring beer they have questions about.
It’s no mystery that craft beer sales, diversification of the market and enthusiasm for the industry are at an all-time high. As a result, already-established brewing programs continue to update their curriculums, and universities are adding new programs and degrees in fermentation science.