The New Brewer, the journal of the Brewers Association, is published bi-monthly. The New Brewer (and additional copies for staff) is included with a paid Brewers Association membership. Single issues are also for sale online.
Established in 1983 to help commercial start-up breweries find their way during the early days of the craft beer revolution, The New Brewer has evolved for more than 30 years along with the maturing craft brewing community. Today, The New Brewer offers practical insights and advice for breweries ranging in size from fewer than 100 barrels per year up to more than two million barrels.
Content includes features on topics like brewing technology and problem solving, pub and restaurant management, and packaged beer sales and distribution. In addition, each issue of the magazine carries important industry news. The annual Industry Review issue (May/June) tallies production for every craft brewery in America, producing national lists of the biggest players in every sector from brewpub to regional brewery.
By Charlie Papazian
News & Views
By Paul Gatza
A Toast To…
By Jill Redding
By Julia Herz
BA Resources & Events
By Barbara Fusco
By Pete Johnson and Marc Sorini
By Acacia Coast
By Bart Watson
By Adam Dulye
Focus on Brewpubs
By The Brewpubs Committee
Industry Supplier News
|Nov/Dec 2016||Raw Materials/Crop Reports||November 18|
|Jan/Feb 2017||The Importance of Local||January 23|
|Mar/Apr 2017||Sustainability/CBC Preview||March 20|
|May/Jun 2017||2016 Industry Review||May 22|
|Jul/Aug 2017||Technical Brewing/Brewing Operations||July 20|
|Sep/Oct 2017||Sales & Marketing||September 18|
|Nov/Dec 2017||Raw Materials/Crop Reports||November 20|
We welcome article ideas for The New Brewer. Your first step should be to read the magazine to become familiar with our style and the kinds of articles we publish. Then submit a written query via email to Editor-in-Chief Jill Redding that summarizes your idea. When proposing an article, keep in mind that we generally assign stories at least three months prior to an issue’s cover date.
Write a Feature
The best place for writers to contribute to the magazine is feature articles (1,500-2,500 words).
Feature articles are typically closely matched to the established theme for each issue (themes are established each summer for the following calendar year) and are generally related to the craft brewing industry and community. See the Mailing Schedule for the issue themes.
Due to a large volume of correspondence, please do not expect an immediate response.
In addition, press releases and information related to beer, brewing, and the allied trade can be submitted for consideration for Brewery Updates, Distribution News, Beer Releases, and Industry Supplier News to Jill Redding.
Submit a Brewery Profile to The New Brewer
The Brewers Association would like to recognize those who contribute to the creation of American craft beer. Submitted brewery profiles may appear on the Brewers Association website or in The New Brewer.
Please use our online submission tool to submit a profile of someone at your brewery.
Meet the Editor-in-Chief
Jill Redding is editor-in-chief of The New Brewer. Jill lives in Boulder, Colo., with her husband and son. She is a Certified Cicerone® and a BJCP certified beer judge. When she’s not editing articles about beer, you’ll find Jill running, hiking, skiing, and biking in the Colorado Rockies.
The New Brewer welcomes letters, opinions, ideas, article queries, and general information from its readers. Correspondence should be directed to: firstname.lastname@example.org.
The New Brewer is published by the Brewers Association, a not-for-profit organization. All material (c) 2016, Brewers Association. No material may be reproduced without written permission from the BA. The opinions and views expressed in articles are not necessarily those of the BA and its magazine, The New Brewer.