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When the Milwaukee Braves moved to Atlanta after the 1965 season, many impassioned fans grew indifferent to baseball. Others--namely car dealer Bud Selig--decided to fight for the beloved sport. Selig formed an ownership group with the goal of winning a new franchise. They faced formidable opposition--American League President Joe Cronin, lawyer turned baseball commissioner Bowie Kuhn, and other AL team owners would not entertain the notion of another team for the city. This first ever history of baseball's return to Milwaukee covers the owners, teams and ballparks behind the rise and fall of their Braves, the five-year struggle to acquire a new team, the relocation of a major league club a week prior to the 1970 season and how the Brewers created an identity and built a fan base and a contending team.
When the Milwaukee Braves moved to Atlanta after the 1965 season, many impassioned fans grew indifferent to baseball. Others--namely car dealer Bud Selig--decided to fight for the beloved sport. Selig formed an ownership group with the goal of winning a new franchise. They faced formidable opposition--American League President Joe Cronin, lawyer turned baseball commissioner Bowie Kuhn, and other AL team owners would not entertain the notion of another team for the city. This first ever history of baseball's return to Milwaukee covers the owners, teams and ballparks behind the rise and fall of their Braves, the five-year struggle to acquire a new team, the relocation of a major league club a week prior to the 1970 season and how the Brewers created an identity and built a fan base and a contending team.
This official commemorative book tells the stories behind all the iconic moments, the legendary players and coaches, and so much more. Featuring hundreds of stunning photographs and insightful writing from team reporter Adam McCalvy, this is a deluxe, essential celebration of Brewers baseball, from the field to the clubhouse and beyond.
The Brewers Association's Guide to Starting Your Own Brewery distills the wisdom of craft brewing veteran Dick Cantwell into one text that delivers essential industry insight. American craft brewers have always exhibited a sense of community and collegiality but the success of the industry is embodied by the production of consistently high-quality beer at community-oriented breweries. This book is an indispensable resource for aspiring brewery owners to turn that vision into reality. At every level, brewing is about careful planning and execution of processes. The author shows that this is no different when starting a brewery. Cantwell walks the reader through initial planning, from site selection, size, staffing levels, your brewery concept, and dealing with delays, to business planning and raising capital. Regulatory and legal issues are discussed—not least a brewery's obligations to the inland revenue service—along with strategies essential for starting and growing your operation, such as production and sales planning and brewery expansion either on site or opening new locations. The author includes several example business plans that are explored in detail, and peppers the book with his own personal and hard-won insights on everything from guerilla marketing to applying epoxy resin flooring. Within this big picture, the author weaves in critical aspects like brand identity, marketing, quality assurance, and distribution, not to mention details like equipment options, securing ingredients, and installing flooring and drainage that will stand up to the demands of a busy brewery. Finally, once your brewery opens its doors, the process of brewing needs to continue smoothly. You need to plan and adapt your brand portfolio, operate sustainably, dispose of wastewater correctly, and package and present your product in a way that will appeal to customers. Craft breweries pride themselves on conscientious operation, maintaining the safety of their staff and operating responsibly within their community, all the while being profitable. From concept to operation, this book gets you on the right track to succeed in one of today's most dynamic industries.
How could a small Belgian brewer become the world's largest brewing group within two decades? Interbrew's transformation into InBev and then into Anheuser-Busch InBev (AB-InBev) is emblematic of the race for unchallenged market domination between the world's four biggest brewing companies. The Beer Monopoly explores how this happened and examines the economic drivers behind globalisation. AB-InBev's takeover of SABMiller - the world's number one and two brewers respectively - closes an amazig epoch in beer history. This book charts the fascinating rise of these two brewing ginants as they showed that dealmaking provided a faster path to profit growth than any sales hike could ever accomplish. The importance of deals - those made and those missed - is also visible in the track record of Heineken and Carlsberg, the brewers on the next two rungs of the global ladder. While all of these brewers pursued the goal of building empires, each had different reasons and faced a viriety of obstacles along the way. Sharing a keen interest in the brewing industry - not to mention a passion beer - two economists, Ina Verstl and Ernst Faltermeier, have provided a timely out-of-the-box analysis of globalisation.
Most Brewers fans have enjoyed a beer and a brat at Miller Park, proudly sported a hat with the iconic ball-in-glove logo, and listened to Bob Uecker call a game. Names like Pete Yuckovich and Gorman Thomas are just as familiar as Robin Yount and Paul Molitor. But even the most die-hard fans don't know everything about their beloved Brewers. In 100 Things Brewers Fans Should Know & Do Before They Die, Tom Haudricourt has assembled the facts, traditions, and achievements sure to educate and entertain true fans. Do you know which player regularly stopped by tailgates before games? Which pitcher worked as a garbageman before joining the Brewers? And why was Uecker's first scouting report covered in mashed potatoes and gravy? All of the key figures and events are here: Bud Selig's purchase of the Seattle Pilots in 1970; Harvey's Wallbangers of the early 1980s; the 2011 NL Central title, and even the team's recent development under manager Craig Counsell.
Now fully revised and updated for 2023! Chronicling the Brewers from the Suds Series of 1982 to the MVP season of Christian Yelich in 2018, and from Bambi's Bombers of the late '70s to Harvey's Wallbangers of the early '80s, Bill Schroeder, a longtime Brewers color commentator and former Brewers catcher, provides insight into the Brewers inner sanctum as only he can. Read about what goes on in the equipment and training rooms, how batting practice can be chaotic, what it's like to travel with the team, and off-the-wall anecdotes, like the time Steve Sparks injured his shoulder trying to rip a phone book in half after listening to a motivational speaker.
Quality management for small, regional, and national breweries is critical for the success of craft brewing businesses. Written for staff who manage quality assurance (QA) and quality control (QC) in breweries of all sizes, this book clearly sets out how quality management is integrated into every level of operation. Author Mary Pellettieri shows how quality management is a concept that encompasses not only the “free from defect” ethos but combines the wants of the consumer and the art of brewing good beer. Breweries must foster a culture of quality, where governance and management seamlessly merge policy, strategy, specifications, goals, and implementation to execute a QA/QC program. What tests are necessary, knowing that food safety alone does not signify a quality product, adhering to good management practice (GMP), proper care and maintenance of assets, standard operating procedures, training and investment in staff, and more must be considered together if a quality culture is to translate into success. The people working at a brewery are the heart of any quality program. Management must communicate clearly the need for quality management, delineate roles and responsibilities, and properly train and assess staff members. Specialist resources such as a brewery laboratory are necessary if an owner wants to be serious about developing standard methods of analysis to maintain true-to-brand specifications and ensure problems are identified before product quality suffers. Staff must know the importance of taking corrective action and have the confidence to make the decision and implement it in a timely fashion. With so many processes and moving parts, a structured problem-solving program is a key part of any brewery's quality program. How should you structure your brewing lab so it can grow with your business? What chemical and microbiological tests are appropriate and effective? How are new brands incorporated into production? How do you build a sensory panel that stays alert to potential drifts in brand quality? Which FDA and TTB regulations affect your brewery in terms of traceability and GMP? Can you conduct and pass an audit of your processes and products? Mary Pellettieri provides answers to these key organizational, logistical, and regulatory considerations.
Your brewery is much more than just a small business—it's the fulfillment of your dream to share a love for quality craft beer and beverages. Build success from start-up to expansion with a solid foundation of finance principles geared specifically toward small beverage producers. Learn how to build and interpret financial reports and create basic pro-forma financial statements for launching a brewery, purchasing additional equipment, or determining a new location. Explore the various business models available to you as a craft brewery. Discover pricing models that maximize your profits. Learn how to build a budget and how to use it to hold staff accountable. This book is written to teach complex topics in simple terms. Written in an accessible style, it will help brewery owners and their staff understand the importance of a strong financial foundation. The insights and results-oriented content will help you run a more successful brewery.
"The Draught Beer Quality Manual provides detailed information on draught line cleaning, system components and design, pressure and gas balance, proper pouring, and glassware sanitation. Covers both direct- and long-draw draught systems, important safety tips, and visual references. Written for draught system installers, beer wholesalers, retailers, and brewers"--