Now Available: The Local Brewing Issue of The New Brewer

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For the January/February 2017 The New Brewer, we present our Local Brewing issue. In this issue, we explore the rise of farm breweries, the importance of local to consumers, the distribution concept of “going deep,” and include an excerpt from Brewing Local by Stan Hieronymus. In addition, Cassie Liscomb of Briess Malt & Ingredients Co. outlines the new ASBC-approved Hot Steep method that allows brewers to easily evaluate extractable malt flavor.