Current Issue of The New Brewer Magazine®

Local Brewing Issue

For the January/February 2017 The New Brewer, we present our Brewing Local issue. In this issue, we explore the rise of farm breweries, the importance of local to consumers, the distribution concept of “going deep,” and include an excerpt from Brewing Local by Stan Hieronymus. In addition, Cassie Liscomb of Briess Malt & Ingredients Co. outlines the new ASBC-approved Hot Steep method that allows brewers to easily evaluate extractable malt flavor.

This issue is brought to you by BSG Craft Brewing.

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January/February Features

JFtnb17 Farm Breweries

Bumper Crop: The Rise of Farm Breweries

Many farm breweries are excited about the prospect of growing their own ingredients. Most do it for creativity and inspiration, rather than controlling their own supply chain.

By Greg Kitsock

JFtnb17 Distribution Going Deep

Going Deep: Focusing Distribution Close to Home

Many distribution models exist, but several indicators suggest that many craft brewers appear to be concentrating more seriously on their own backyards these days.

By Jack Curtin

JFtnb17 Local Source

Local Sourcing from the Beer Lover’s Perspective

The trend toward embracing locally sourced ingredients in food and beverages seems well on its way to becoming a mainstream phenomenon, much like craft beer itself.

By Mike Kallenberger

JFtnb17 Brewing Local

The Importance of Being Local: Beer from a Place

Do we think more highly of local beers because they are “green?” Or for other reasons? These questions are explored in this excerpt from Brewing Local: American-Grown Beer.

By Stan Hieronymus

JFtnb17 MaltFlavor

Evaluating Malt Flavor: The Hot Steep Method

The Hot Steep method, a rapid wort preparation method approved by the ASBC, will allow breweries of all sizes and budgets to easily evaluate extractable malt flavor.

By Cassie Liscomb

JFtnb17 HeirloomBrands

Reviving Heirloom Brands

Heirloom beer brands—brews your grandfather quaffed back in the day—have a heritage that resonates with a younger generation.

By Greg Kitsock

Jill ReddingThis issue also includes all of our informative departments, plus brewery-generated 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 department. In our back page interview, we highlight Mark Edelson of Iron Hill Brewery & Restaurant, which recently celebrated its 20th anniversary.

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

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