Current Issue of The New Brewer Magazine®

Annual Technical Brewing/Brewery Operations Issue

For the July/August 2017 The New Brewer, we present our annual Technical Brewing/Brewery Operations issue, along with photo coverage of the BA Hill Climb and SAVORSM in June.

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July/August Features

The New Brewer Coolship

The Coolship: Modern Uses for an Historic Vessel

Originally designed to cool wort, coolships are becoming more prevalent in U.S. craft breweries for more than just spontaneous fermentation. A look at modern uses and best practices.

By Jason Perkins

The New Brewer Beer Testing

Beer Testing and Analysis

Brewers who are already routinely testing attributes in their beer should be well positioned to meet new regulatory information requests, including label approval.

By Gary Spedding, Amber Weygandt, Matt Linske, Philip Gennette, Mark Eurich, and Dana Sedin

The New Brewer Quality

Expanding Your Quality Program

As the industry grows, so does the subject of field quality. When you look at the steps involved, you can see application both inside and outside the brewery.

By Neil Witte

The New Brewer Gluten Free

The Rise of Gluten-Free Beer

In both gluten-free and gluten-reduced beers, brewers see an opportunity to increase the availability of specialized beer to a drinking population that demands it.

By Erika Bolden

The New Brewer Sensory

Building a Sensory Program

Objectively measuring quality is a three-legged stool with microbiology, chemistry, and sensory forming the platform. Of the three, sensory can be the most approachable.

By Nicole Garneau and Lindsay Barr

The New Brewer Tank Cleaning

Improving Brewhouse CIP

Many brewers are discovering that adding hydrogen peroxide to an alkaline cleaning solution can assist in removing protein and calcium deposits in the brewhouse.

By Dana Johnson

The New Brewer Independent Seal

Independence Matters: The Craft Brewer Seal

The core objective of the Brewers Association’s independent craft brewer seal is to drive awareness, preference, and sales of beer from small, independent U.S. craft breweries.

By Eric Friedman


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 highlight Will Meyers of Cambridge Brewing Company, who won the Russell Schehrer Award for Innovation in Craft Brewing at the 2017 Craft Brewers Conference.

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

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