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The Brewers Association recognizes hundreds of different beer styles from the most traditional to the most innovative. The resources in this section are all about beer styles, including their history and brewing traditions, best practices techniques, ingredients, and sensory experience.
For the March/April 2026 The New Brewer, we present our CBC Preview issue. In this issue, we cover the current craft beer scene in Philadelphia; the trend of craft brewer consolidation; the proliferation of beyond-beer and lower-strength beverages; and the use of generative AI for small craft brewers. We also present our final installment of the Brewing & Climate Change series. Read More
This issue is brought to you by Hopsteiner
This document provides a brief overview of the different key considerations brewers must address when producing non-alcohol beer. Read More
The Beer 101 Course is an online course created as a quick hit introduction to the world of craft beer, and is a great training option for servers, bartenders, and retailers. BA Members receive a 25% discount code to access the course.Read More
The Food and Drug Administration (FDA) requires restaurants with 20 or more locations to include nutritional information for regular menu items, including beer. Details of the ruling can be found in the FDA Menu Labeling Requirements. The Brewers Association (BA), as …Read More
Sponsored by FONA International
Learn how to make hard seltzer from the author and contributors of "How to Make Hard Seltzer: Refreshing Recipes for Sparkling Libations."Read More
In this webinar, John Palmer outlines how he reviews his tap water profile and adjusts his water to best fit the recipe he is brewing.Read More
This guide covers the brewing process, beer flavors, aromas, glassware and serving tips, as well as detailed listings of over 50 individual beer styles.Read More
When producing sour beers, a brewer typically measures the tartness of the beer by looking at the pH. Unfortunately, pH isn’t a great indicator of what the consumer is actually tasting. In this presentation, we take a look at pH, …Read More
This session discusses the challenges and opportunities of brewing with alternative and alternatively modified grains. Today’s haze craze has brewers experimenting with a variety of grains and grain products, such as raw, floured, flaked, torrefied, and malted wheat and oats, …Read More
Discover techniques for creating flavorful, consistent fruit beers without unwanted fermentation or packaging surprises. This session covers recipe formulation, fruit handling, acidity management, and quality control strategies to help brewers confidently develop modern fruited beer offerings.Read More
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