Raw Materials Issue
For the November/December 2016 The New Brewer, we present our annual Raw Materials issue. In this issue, we take a look at the 2016 worldwide hop and barley harvests; explore new hop varieties with author Stan Hieronymus; and learn how to properly transport and store malt with Thomas Kraus-Weyermann.
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2016 World Harvest Report: U.S. Hops
Expansion of U.S. hop acreage continued at a frenetic pace in 2016, with more than 8,000 additional acres brought into production—an 18.5-percent increase.
By Ann George
2016 World Harvest Report: World Hops
While acreage in Germany increased by 4.2 percent, the total yield is expected to be approximately 46 percent higher than last year.
By Thomas Raiser
2016 World Harvest Report: North American Barley
The North American barley crop was a tale of two countries, with a smaller but strong crop in the United States and a potentially larger, but somewhat quality challenged, Canadian harvest.
By Bart Watson and Michael Brophy
Flavor & Aroma: New Hop Varieties
Demand for new aromas and flavors is obvious, along with interest in locally grown hops, and simply something with a new name for brewers to use in their latest IPA.
By Stan Hieronymus
2016 BA Hop Usage Survey
Cascade is still king among craft brewers, and the pack of top 10 desired hop varieties is unsurprisingly led by the proprietary peloton of Citra, Amarillo, Mosaic, and Simcoe.
By Dick Cantwell
Malt Care & Handling: Extending Shelf Life
As every brewer knows, malt is a natural and perishable product. How can brewers preserve malt quality as much as possible and thus extend its shelf life?
By Horst Dornbusch and Thomas Kraus-Weyermann
This 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 Mike Hinkley of Green Flash Brewing, which recently opened its Virginia Beach brewery.
Cheers, and we hope you enjoy this issue of The New Brewer.
- Jill Redding
- The New Brewer