The New Brewer

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!

Mailing Schedule

Issue Editorial Focus Mail Date
January/February 2021 Packaging Mid-January
March/April 2021 Adapting to Change Mid-March
May/June 2021 Industry Review Mid-May
July/August 2021 Technical Brewing/Brewing Operations Mid-July
September/October 2021 Sales & Marketing Mid-September
November/December 2021 Raw Materials/Crop Reports Mid-November



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Art Direction

Correspondence regarding photography and artwork for the magazine should be directed to:

Editorial Content

The New Brewer welcomes letters, opinions, ideas, article queries, and general information from its readers. Correspondence should be directed to Jill Redding.

Contributor Guidelines

We welcome article ideas for The New Brewer. Your first step should be to read the magazine to become familiar with our style and the kinds of articles we publish. Then submit a written query via email to Editor-in-Chief Jill Redding that summarizes your idea. When proposing an article, keep in mind that we generally assign stories at least three months prior to an issue’s cover date.

The best place for writers to contribute to the magazine is feature articles (1,500-2,500 words). We also accept queries for our Focus on Brewpubs department (800-1,000 words), which takes a look at issues unique to brewery restaurants.

Feature articles are typically closely matched to the established theme for each issue (themes are established each summer for the following calendar year) and are specific to the craft brewing industry and community. See the Mailing Schedule for the issue themes.

Due to a large volume of correspondence, please do not expect an immediate response.

In addition, press releases and information related to beer, brewing, and the allied trade can be submitted for consideration for Brewery Updates, Distribution News, Beer Releases, and Industry Supplier News to Jill Redding. Breweries and allied trade companies must be members of the Brewers Association to have their information published in our journal.

Submit a Brewery Profile to The New Brewer

The Brewers Association would like to recognize those who contribute to the creation of American craft beer. Submitted brewery profiles may appear on the Brewers Association website or in The New Brewer.

Please submit a profile of someone at your brewery.

Submit Photos to The New Brewer

We like to show our members hard at work in their breweries and the beautiful products they create in the pages of the magazine. Please submit photos that you own the rights to for consideration in layout.

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

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