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Malt

The effect of malt on beer flavor is undeniable. In this section, find resources on the malting process, malt flavor and variety, specialty malts, and malt analysis and selection.

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Link to article March April 2026 The New Brewer cover

CBC Preview Issue

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

Squeezing More Value from Your Mash Tun Squeezing-More-Value-from-Your-Mash-Tun

Squeezing More Value from Your Mash Tun

A 10% increase in extract efficiency could mean one less bag of malt per batch. Here's how to establish a baseline, track your savings, and start reducing ingredient costs today.Read More

Link to author biography
Technical Brewing Projects Director

Chuck joined the Brewers Association staff in 2013 after a long career as a craft brewer. He opened Tennessee’s first brewpub, Boscos, in 1992. As an owner and director of brewery operations for Boscos Brewing Company, he opened additional brewpubs in Memphis, Nashville, and Little Rock, Arkansas. In 2007, Chuck opened and operated Ghost River Brewing in Memphis. He has served as chair of the Association of Brewers Board of Advisors, chair of the Association of Brewers Board of Directors, and was a member of the first Board of Directors for the Brewers Association. In his capacity as technical brewing projects manager, Chuck works with the Technical Committee and the safety, sustainability, quality, draught beer quality, engineering, and supply chain subcommittees to encourage and facilitate best practices in all phases of Brewers Association members' brewery operations.

See Chuck Skypeck's Articles
Squeezing More Value from Your Mash Tun The New Brewer NovDec 2025

Raw Materials

For the November/December 2025 The New Brewer, we present our annual Raw Materials issue. In this issue, we examine the 2025 hops and barley crops and their effect on the craft brewing industry. Other features focus on women in hops; neomexicanus hops; and how to brew with the new Huell Classic hop. Read More

This issue is brought to you by Clayton Hops

ingredients
  1. Seminar

2025 Researcher Presentations

Craft Brewers Conference 2025Indianapolis, IndianaSpeaker(s): Zach Gaines, Gabriela Montandon, Roxana Navarro, Patrice Palmer, Xiang Yin

Hear brief presentations from researchers doing work relevant to the craft beer industry.Read More

2025 Long View Outlook on Three Critical Brewing Ingredients Four quadrants showing cans, hops, barley, and water.

2025 Long View Outlook on Three Critical Brewing Ingredients

The Supply Chain Subcommittee provides a long view, deep dive into three key ingredients used to produce beer—hops, barley malt, and carbon dioxide (CO2).Read More

Link to author biography
Brewers Association

The Supply Chain Subcommittee is concerned with the ingredients and materials that are used to brew and package craft beers. By monitoring hop and barley harvest, interacting with growers and examining packaging supplies, and monitoring glass and can markets, the Supply Chain Subcommittee works to ensure a stable marketplace and provide educational resources to the brewing community on best practices for sourcing and selecting ingredients and packaging materials to suit their beers.

See Supply Chain Subcommittee's Articles
Displaying results 1-10 of 74
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