The more things change, the more they stay the same.
For more than 85 years, The Brewers Digest was the go-to technical resource for professional brewers. As our industry faces its next big changes, we’re here for you again, backed by a bunch of good folks who’ve been at this awhile. There are plenty of great publications reporting on the new trends, the new beers, the new breweries--but we’ll kick it a little more old school. We know a cranking canning line matters equally for pilsners and sours, and great hop sources can make or break a cream ale or a hazy IPA. Whatever your style, you’ll find what you need to get it done right, right here.
The watercolor above is of the famous Jacob Schmidt Brewery in St. Paul, who’s brewery grounds date back to the Christopher Stahlmann Brewery circa 1855. The Fyten family came to St.Paul in 1869 and worked with the local breweries, including Jacob Schmidt, where my grandfather worked up until World War II. Years later I trained under Master Brewer Zig Plaggens at Jacob Schmidt, while collaborating with them when working for the James Page Brewery. — Tod Fyten, II, Publisher