Brewers need to pay more attention to reviews and the long-term quality of their beers as they flow through the marketplace—the two are unarguably connected.
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.
Visitors to Vermont’s Drop-In Brewing Company may not notice anything different about the brewery. However, for two weeks a year, the beer is just a secondary product at Drop-In; the fully operational brewery doubles as the training grounds for the American Brewers Guild Brewing School in Salisbury.
Join us in our annual nod to those who help make beer more than just another beverage with buzz. Raise your glass and holla “Cheers!” to these badass beer advocates.
Steve Parkes encourages Beer Advocates to be encouraging with their critiques of new brews. Many times, reviewers will say things online that they would never say in person.
