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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.
For the May/June 2026 The New Brewer, we present our annual Industry Review issue. The issue takes a look back at craft brewing’s year in 2025, breaking down the industry’s performance by business segment. As a whole, the U.S. craft brewing industry was down 5% in 2025, with Brewpubs showing the most resilience. Read More
This issue is brought to you by Hopsteiner
For the March/April 2026 The New Brewer, we present our CBC Preview issue. In this issue, we cover the current craft beer scene in Philadelphia; the trend of craft brewer consolidation; the proliferation of beyond-beer and lower-strength beverages; and the use of generative AI for small craft brewers. We also present our final installment of the Brewing & Climate Change series. Read More
This issue is brought to you by Hopsteiner
For the January/February 2026 The New Brewer, we present our Sales & Distribution issue. In this issue, we examine topics such as self-distribution, training your taproom and sales staff, and getting placement in chain stores. We also take a look at ways to position your NA beer. Read More
This issue is brought to you by Craft Brewers Conference
For the November/December 2025 The New Brewer, we present our annual Raw Materials issue. In this issue, we examine the 2025 hops and barley crops and their effect on the craft brewing industry. Other features focus on women in hops; neomexicanus hops; and how to brew with the new Huell Classic hop. Read More
This issue is brought to you by Clayton Hops
For the September/October 2025 The New Brewer, we present our annual Sales & Marketing issue. The issue includes topics such as focusing on taproom hospitality; multi-channel sales prospecting; marketing to traditional media; and how craft breweries are riding out business uncertainty from tariffs and other challenges. Read More
This issue is brought to you by Great American Beer Festival
For the July/August 2025 The New Brewer, we present our annual Technical Brewing issue. The issue includes topics such as transforming capacity into capability with co-packing partners; a regulatory guide to craft distilling; breweries that are embracing the Czech lager culture; and the history of Alsatian Pilsner. Read More
This issue is brought to you by Country Malt Group
For the May/June 2025 The New Brewer, we present our annual Industry Review issue. The issue provides an overview of the performance of craft breweries in 2024, which saw the overall segment down 4%. It includes in-depth analysis of each segment including brewpubs, taprooms, microbreweries, regional breweries, and large breweries/imports. Read More
This issue is brought to you by Pentair Haffmans
For the March/April 2025 The New Brewer, we present our Optimizing Operations issue. Informative features include a look at how using lean techniques can improve efficiency in brewery operations, and an overview of how to create financial standard operating procedures. We also offer a roundup of the craft brewing scene in Indianapolis, which is set to host the Craft Brewers Conference April 28–May 1. Read More
This issue is brought to you by Craft Brewers Conference
For the January/February 2025 The New Brewer, we present our Brewing & Climate Change issue. Informative features include part one of a brewing and climate change series focusing on raw materials, and a look at how sustainability is good for the planet and the bottom line.Read More
This issue is brought to you by Craft Brewers Conference
For the November/December 2024 The New Brewer, we present our annual Raw Materials issue. In this issue, we examine the 2024 world hop and barley crops and their effect on the craft brewing industry. Other features focus on new hop varieties; cidermaking 101; and breweries that are using traditional pouring techniques to highlight their offerings. Read More
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