July/August 2016

Technical Brewing Issue

For the July/August 2016 The New Brewer, we present our annual Technical Brewing/Brewery Operations issue, along with photo coverage of the BA Hill Climb and SAVOR in June.

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About The New Brewer

Cover Story

Technical Brewing Issue

Madness & Method

Some of the best sour beers in the world are created by master blenders instead of master brewers. And yet you can’t take some classes and suddenly become an expert blender.

Technical Brewing Issue

Featured Stories

The New Brewer: Technical Brewing Issue

Improving Hop Compound Extraction

In a conventional brewing process, brewers throw away most of the goodness in hops—not because they want to, but because there seems to be no alternative.

The New Brewer: Technical Brewing Issue

Maximizing Small-Scale Brewery Output

How can a brew system be modified in order to produce as much beer as possible without an increase in square footage or time? A case study of one brewery’s capacity increase.

The New Brewer: Technical Brewing Issue

Beer Interview

Even the most iconoclastic personality is often significantly influenced by someone else, and in Michael Jackson’s case, that “grey eminence” was beer sommelier Ben Vinken.

The New Brewer: Technical Brewing Issue

Blending & Culture

Brewers often fall silent when asked for advice on blending, not so much because they aren’t willing to share ideas, but because it’s so difficult to get started.

The New Brewer: Technical Brewing Issue

Quality Management in the Brewpub

Brewpubs must have a diverse list of high quality beers on tap to satisfy fans, but those same fans are less tolerant than ever of beer that isn’t at its peak freshness or has flaws.

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