January 2nd, 2019
All Downhill From Here
Article by Brewery Finance Jake Minturn and Doug Hyndman are members of a growing craft beer niche: brewers starting their own…
Best Practices
The following posts are provided by the CBG Technical and Education Committee and our Allied Trade Partners to elevate breweries knowledge of brewing and business practices. You can separate them by topic from the drop down menu.
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December 11th, 2018
Brewery Sustainability 101
Environmental responsibility is becoming increasingly important in business. More than ever, customers, job-seekers and employees are considering a company’s environmental…
November 14th, 2018
Boots For Brewing
For the long-term health of a brewer, either for yourself or for your employees, boots are a top concern. This…
November 13th, 2018
Webinar: R&D Tax Credits
The craft beer industry has grown substantially in the past 5 years and many breweries are missing out on an…
October 17th, 2018
LOCKOUT/TAGOUT (LOTO) STANDARD
The Lockout/Tagout (LOTO) standard covers the servicing and maintenance of machines and equipment in which the unexpected startup of the…
Let’s Talk Carbonation
First a bit about myself and the production facility I work in as I have found the size of the…
October 16th, 2018
Cleaning Under Pressure
Traditional bright tank and serving tank cleaning with sodium hydroxide (caustic) requires the brewer to vent C02 out of the…
Shelf Life On A Budget
The question of shelf life is a crucial one for breweries entering the retail market or expanding their distribution. It…
Fall Prevention In The Brewing Industry
The Occupational Safety & Health Administration (OSHA) requires employers to take measures in their workplaces to prevent employees from falling…
September 6th, 2018
Webinar: Video Made Easy
In this webinar, Seth Gardenswartz of surefi discusses how to easily create Instagram or Facebook video with new or existing…
Webinar: Working with Special Events and Nonprofits
In this webinar, Robert “Chas” Runco of Runco & Proffitt discusses the various legal issues surrounding breweries and special events….
Webinar: pH and Titratable Acidity – Understanding what they are, how they differ, and how they can compliment brewing quality control
This webinar presented to you by Beyers Analytical and will educate you on what pH and titratable acidity (TA) are,…
Webinar: Your Production Footprint and Implementing an Environmental Management System
In this webinar, Erin Cox from Great Divide Brewing covers what resources are already out there to help your brewery…
Webinar: Crafting Your Pitch
Raising money is never easy, but a strong starting point helps as the initial conversations around your financial needs will…
Webinar: Improved Brewhouse Cleaning using Caustic and Hydrogen Peroxide
In this webinar, Dana Johnson from Birko discusses how to boost your caustic or alkaline cleaner with hydrogen peroxide instead…
September 4th, 2018
Propagation of Yeast With A Home Grown System
We have been propagating all of our own yeast at Odell Brewing Company since at least 2009 when I started,…
Findings from the Liquid Arts Research Forum
This past May, the Colorado Brewers Guild and Colorado State University collaborated on the Liquid Arts Research Forum (LARF), during…
The Methods and Math of Yeast Counting
One of the most important factors in the quality of fermentation is the number of viable yeast cells in solution…
July 31st, 2018
The People Ingredient
Written by Jason Gladfelter of Brewery Mediation Network Your brewery has all the best parts, the best business model, the…
June 29th, 2018
Higher Stakes Require Higher Quality
Article by Rick Wehner / Brewery Finance In a trade brimming with over 6000 US breweries, how does a craft…
Shedding Some Light on Water Chemistry
Brewing water can be viewed as the last frontier to many in our industry, but it needn’t be intimidating in…
June 5th, 2018
Your Award Winning Beer Is Not Sustainable
No, I’m sure you could likely recreate it again flawlessly, that’s not what I mean. If asked, could you tell…
May 17th, 2018
The Basics of Kettle Souring
To produce sour beers in a cost-effective and scalable way, brewers are increasingly turning to ‘Kettle Souring’. This is particularly…
May 14th, 2018
Chemical Safety in the Brewery and Hazard Communication Plans
As we all know being a brewer is really just being a glorified janitor. When you’re making the perfect bug…
March 19th, 2018
Nitro Beers
Introduction to nitro: Nitro is a method of serving beer that utilizes nitrogen gas to offer a unique beer drinking…
February 19th, 2018
So You Want to Add a Brewing Lab?
A Primer on Adding a Brewing Lab on a Budget Quality control, in brewing and other industries, is one of…
February 5th, 2018
Techniques for Cask Conditioned Beer Production
With the 14th Annual Firkin Rendezvous approaching on February 17, it seems like a good time to discuss cask conditioned…
January 22nd, 2018
Draft Line Cleaning – Key to Quality Beer
Introduction Proper cleaning and maintenance of your draft system is just as important as the various CIP methods employed in…
January 12th, 2018
Permit-Required Confined Space Determination
OSHA is on their way! Well…potentially, so put down your beer because this is a serious topic. As you hopefully…
October 30th, 2017
Yeast Storage
Intro: One of the most common questions that we get from our customers is what are the best methods for…
October 3rd, 2017
OSHA Local Emphasis Program for Breweries
On August 1, the Colorado Brewers Guild hosted a presentation at Phantom Canyon Brewing in Colorado Springs regarding the upcoming…
August 16th, 2017
Enzymes in Brewing
Intro: It’s no big secret in the brewing industry that yeast likes to gobble up sugar to create one of…
June 29th, 2017
Water is Beer, Or at Least Most Of It
Over the last few years in California where I worked brewing in the San Gabriel Valley there was a cruel…