The New Brewer is the Journal of the Brewers Association.
July/August 2010
Mails July 16
Online Extra
Material Safety Data Sheets (MSDS) (What you don’t know CAN hurt you!)
By Dana Johnson
Features
Hop Quality Management: Recent Trends
Hop quality standards were once maintained by the intervention of large brewers to the benefit of the entire industry. This has changed and craft brewers should be concerned.
By Dr. Val Peacock
Exploring the American Sour Niche
Why American brewers get themselves into producing sour styles is a combination of curiosity, appreciation for the classic Belgian examples, and a sprinkle of madness.
By Caleb Staton
The Solera System of Barrel Aging
“Hey, Phil, I’ve got a great idea!” So began a journey that continues today in all of its rewarding, sometimes frustrating, but ultimately drinkable manner.
By Will Meyers
Post-Oil Beer Making
In recent years, new brewhouse technologies have come online that allow brewers to reclaim much of the energy they put into the beer-making process.
By Horst Dornbusch
Where Are Your Kegs?
There are approximately 11 million kegs in use in the U.S. and almost 400,000 of them disappear annually, resulting in an estimated overall loss in excess of $50 million.
By Jack Curtin
Insights
Commentary: It’s Not Rocket Science
By Charlie Papazian
BA News & Views: Technical Brewing Projects
By Paul Gatza
A Toast To... The Bruery’s Patrick Rue
By Jill Redding
More than 2,200 members - owners, CEOs, brewers, marketers, distributors and managers have made the investment. 