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The New Brewer®

The New Brewer, the journal of the Brewers Association, is published bi-monthly. The New Brewer (and additional copies for your staff) are included with a paid Brewers Association membership.

BA membership also includes a digital subscription to the magazine with an archive dating back 20 years!

Single hard copy issues are for sale online.

Displaying results 1-10 of 25
January February 2021 The New Brewer
January February 2021 The New Brewer

Packaging Issue

For the January/February 2021 The New Brewer, we present our Packaging issue. In this issue, author Greg Kitsock takes a closer look at one of the significant challenges currently affecting craft brewers: the aluminum can shortage. In addition, financial guru Audra Gaiziunas discusses pathways for obtaining new equipment for your brewery; Gary Nicholas outlines food safety as it applies to packaging operations; and Lindsay Barr discusses the importance of sensory evaluation of packaged beer. We also take a look at how on-premise breweries such as taprooms and brewpubs are continuing to survive the pandemic. Read More

This issue is brought to you by BSG Hop Solutions

NovDec The New Brewer 2020

Raw Materials

For the November/December 2020 The New Brewer, we present our annual Raw Materials issue, focused on the world harvests for barley and hops.Read More

This issue is brought to you by SKA FAB

Sept/Oct 2020 The New Brewer

Sales & Marketing

For the September/October 2020 The New Brewer, we present our annual Sales & Marketing issue, focused on how craft brewers have found new paths to successful beer sales.Read More

This issue is brought to you by CDR Beer Lab

May June 2020 The New Brewer

Industry Review Issue

For the May/June 2020 The New Brewer, we provide both a current look at the ways the pandemic has affected craft breweries and a look back at 2019.Read More

This issue is brought to you by Atlas Copco

March April 2020 The New Brewer

International Brewing Issue

For the March/April 2020 The New Brewer, we present our International Brewing issue. In this issue, we examine the future of German noble hops with regard to climate change and consumer preference; provide an analysis/travelogue of the craft beer scene in Brazil from frequent visitor Pete Slosberg; and include technical tips on brewing with Norwegian kveik yeast from Brewers Publications author Lars Marius Garshol. In addition, this issue explores the growing culture of non-alcohol beer—from the “sober curious” movement to a shift toward healthier lifestyles—as well as the various methods to brew it. Note: this issue went to press before the cancellation of the Craft Brewers Conference® and World Beer Cup®. We hope your future travels will take you to San Antonio so you can follow our insider’s guide to the craft beer scene in the Alamo City. Read More

This issue is brought to you by Specific Mechanical

The New Brewer January/February 2020

Sustainability Issue

For the January/February 2020 The New Brewer, we present our Sustainability issue. Sustainability has been on the minds of craft brewers since the earliest days of the industry, even before the term was integrated into common discourse. From conserving water to carefully managing wastewater to finding inventive uses for spent grains, this issue takes a look at how your brewery can strive to minimize its impact on the environment. Read More

This issue is brought to you by BSG Craft Brewing

NovDec 2019 The New Brewer cover

Raw Materials Issue

It’s impossible to brew great beer without quality ingredients, and Mother Nature annually plays a big role in the hops and barley harvests. Read More

This issue is brought to you by The Perfect Purée

SeptOct The New Brewer 2019

Sales & Marketing Issue

For the September/October 2019 The New Brewer, we present our annual Sales & Marketing issue. Is your head brewer a rock star? Our lead article offers several ways for brewers to add value beyond just brewing great beer. This issue also discusses “lifestyle” beers such as low alcohol, low carb, and non-alcohol; breweries that offer their own versions of “beer school” to their customers; and the current trend toward smaller packaging sizes. We also offer a behind-the-scenes look at the history and resurgence of kveik yeast, which is currently disrupting the craft brewing world. Read More

This issue is brought to you by BEERLab

July August 2019 The New Brewer

Technical Brewing/Brewery Operations Issue

For the July/August 2019 The New Brewer, we present our annual Technical Brewing/Brewery Operations issue. Themed “Attention to Detail,” this issue examines ways to improve various aspects of the brewing process and brewery operations. We also include photos from two recent events in Washington, D.C.: the Brewers Association’s annual Hill Climb and SAVOR. Read More

This issue is brought to you by Pentair

Displaying results 1-10 of 25