The New Brewer

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The Journal of the Brewers Association

First published in 1983 to help commercial start-up breweries find their way during the early days of the craft beer revolution, The New Brewer has evolved for more than 35 years along with the maturing craft brewing industry. Today, The New Brewer offers practical insights and advice for American craft breweries ranging in production from fewer than 100 barrels per year up to six million barrels.

Content includes in-depth features on topics like brewing technology and problem solving, taproom and brewpub management, sales and marketing, raw materials, draught beer, beer styles, and packaged beer sales and distribution. In addition, each issue of the magazine contains important industry news.

The annual Industry Review issue (May/June) tallies production for every craft brewery in America, from brewpubs to regional breweries, with analysis for each segment.

Don’t forget: BA membership also includes a digital subscription to the magazine with an archive dating back to 2006!

IssueEditorial FocusMail Date
November/December 2022Raw MaterialsNovember 18
January/February 2023Beer & BeyondJanuary 20
March/April 2023Business Agility & CBC PreviewMarch 21
May/June 20232022 Industry ReviewMay 23
July/August 2023Technical Brewing/Brewery OperationsJuly 25
September/October 2023Sales & MarketingSeptember 19
November/December 2023Raw MaterialsNovember 17

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Jill Redding

Editor-in-Chief, The New Brewer & BA Special Projects

Jill Redding has been editor-in-chief of The New Brewer since 2006. She is a Certified Cicerone® and an active BJCP Certified beer judge. Jill lives in Boulder, Colo., with her husband and son. When she’s not editing or writing articles about beer, you’ll find her running, hiking, skiing, and biking in the Colorado Rockies. Contact her at

Latest Issues

Browse Other Issues Here
May June 2024 The New Brewer
Industry Review
The New Brewer March-April 2024 Cover
Technology in Brewing Issue
January February 2024 The New Brewer