Current Issue of The New Brewer Magazine®

Annual Raw Materials Issue

For the November/December 2017 The New Brewer, we present our annual Raw Materials issue, focusing on the 2017 barley and hop harvests in the U.S. and beyond. It provides a study in contrasts between the U.S. hop harvest and the U.S. barley harvest, which appear to be heading in opposite directions as far as acreage.

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November/December Features

US Hops

2017 World Barley and Hops Harvest

A comprehensive look at the 2017 hops and barley harvests. The U.S. is again the top-producing country for hops, while U.S. barley acreage faced further declines.

By Ann George, Thomas Raiser, Walter König, Michael Brophy, and Bart Watson

Small Hop Farms

Beyond the Numbers: Small Hop Farms Have Big Local Impact

Small hop farms outside of the Pacific Northwest harvest a tiny portion of the hops sold worldwide, but their influence within the craft beer industry is significant.

By Stan Hieronymus

2017 Hop Survey

2017 BA Hop Usage Survey

The 10th 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

Barley Growers

No Barley, No Beer: U.S. Malting Barley Acreage on Decline

The U.S. planted a record low 2.5 million acres of barley in 2017, a far cry from the 19-million-acre peak in 1942. The decline in acreage can be traced to many factors.

Dale Thorenson

Barley Breeding

Barley Breeding: A New Focus for Beer Diversity

Brewers can now choose among at least 200 readily available hop varieties. In the malt department, however, it is rare for a brewer to disclose the malt varieties on the label.

By Horst Dornbusch

Jill Redding

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 talk to Garrett Oliver, brewmaster of Brooklyn Brewery, on topics such as why his 14-year-old book, The Brewmaster’s Table, is now more relevant than ever.

Cheers, and we hope you enjoy this issue of The New Brewer.

  • Jill Redding
  • Editor-in-Chief
  • The New Brewer