Raw Materials Issue
For the November/December 2018 The New Brewer, we present our annual Raw Materials issue, focusing on the 2018 barley and hop harvests in the U.S. and beyond. The U.S. is once again the world’s top producer of hops, and the U.S. barley crop bounced back from a disappointing 2017.
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2018 World Barley and Hops Harvest
A comprehensive look at the 2018 hops and barley harvests. The U.S. again recorded record acreage for hops, while U.S. barley production increased.
By Ann George, Thomas Raiser, Walter König, Gina Feist, and Bart Watson
From Trials to Triumph: New Hop Varieties
Hop breeders and growers around the world are trying to keep pace with consumers’ changing tastes and breweries’ quests for new flavors and aromas.
By Stan Hieronymus
2018 BA Hop Usage Survey
The 11th annual Brewers Association survey provides a look at the top 10 hop varieties, 10 hard-to-get varieties, and a by-the-numbers snapshot of hop usage by craft brewers.
By Dick Cantwell
Propagating Healthy and Happy Yeast
A healthy yeast cell is much more than a bioreactor that converts sugars to ethanol and CO2. If treated well, this critical organism will produce tasty beer with great qualities.
By Deniz Bilge
Aluminum Blues: Tariff Roils Market for Craft Breweries
Beyond the basic ingredients of barley, hops, yeast, and water, aluminum might be the material most crucial to the continued growth of craft beer.
By Greg Kitsock
This issue also includes all of our informative departments, plus news about the craft brewing community in the Brewery Updates, Distribution News, and Beer Releases sections; and new products and services from the allied trade in our Industry Supplier News section. In our back page interview, we profile Virginia Morrison of Second Chance Beer Co. in San Diego, which has a mission of repurposing and reusing materials, along with brewing great beer. This issue also marks the final Commentary from Charlie Papazian, who is stepping down from his role at the Brewers Association in January 2019.
Cheers, and we hope you enjoy this issue of The New Brewer.
- Jill Redding
- The New Brewer