I love the logo! The only thing I'd change is the font used for the initials at the points of the compass rose; the H and Z aren't immediately identifiable as those letters.
Two pointers about making a professional-looking label:
1. Print one out and stick it on a bottle, put the bottle on a shelf and take a couple of paces back. Can you read it? Can you make out what it is? If not, think hard about a redesign. This is a rule if you're selling it, of course; but it helps the amateur look professional!
2. Where is the brewing co. logo? If you can't see it immediately at a glance, it's not prominent enough. It's not enough to get the brand name; the maker's mark has to be seen clearly, too.
Do those things, and it's obvious that it's Broken Anchor's Headless Horseman.
Speaking of which, a clever name is worth its weight in Saaz. Style names are for very small print.
Like this:
BROKEN ANCHOR
[ART]
HEADLESS HORSEMAN
SPICED PUMPKIN BROWN ALE
Let me tell you why.
When I brewed for a living, we made a fantastic Tripel. The label said "Belgian-style Trippel" and had the brewery name on it. It sold, but nothing spectacular; once an enthusiast tried it, s/he was invariably impressed. But it didn't leap off the shelves. Then we named it "Merry Monk", I doodled a label concept which the digital-graphics guy made cool, and made a new case box as well. We "debuted" it dressed as monks at beer festivals (we acted like we were debuting a new beer, but really we were debuting the new packaging!). Sales took off like a greyhound after a rabbit.
Why? Because it became
exciting. Inside the bottle was the same recipe we'd been brewing for years. But the artwork drew the eye, and the name drew the imagination.
Yeah, we're homebrewers. We don't need to do that. Hell, I don't label but a six-pack or so of every batch I bottle; usually I just write the gyle number on the cap with a Sharpie. But if we're gonna do labels, isn't it cool as hell to do one up like the pros?
Cheers,
Bob