July/August 2026

Technical Brewing Issue

For the July/August 2026 The New Brewer, we present our annual Technical Brewing issue. The issue focuses on yeast, with features covering the future of yeast and fermentation; yeast nutrition; and the science of repitching. We also provide a comprehensive contract brewing guide; discuss burnout in craft breweries; and take a closer look at Gen Z’s beverage alcohol trends.

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Cover Story

Technical Brewing Issue

The Future of Yeast & Fermentation

Today, brewing yeast stands at the center of innovation, shaping not only flavor but also efficiency, sustainability, and the boundaries of what beer can be.

Technical Brewing Issue

Featured Stories

Generational Drift

Frances Tietje-Wang

Repitching yeast is one of the most effective cost-saving tools in brewing. While many breweries track generation counts, far fewer actively monitor population drift itself.

The Yeast Nutrition Puzzle

Richard Preiss

In brewing fermentation, through the lens of the Pareto Principle, FAN and zinc are the 20% of your nutritional inputs that drive 80% of your fermentation and yeast health.

Contract Production vs. In-House Brewing

Florian Kuplent

For craft brewers, deciding whether to produce beer in-house or outsource production to a contract facility is one of the most consequential business decisions they can face.

When Passion Becomes Exhaustion

James Warren

The findings of a study suggest that burnout in brewing is real, measurable, and likely tied less to individual resilience than to the structural conditions surrounding the work.

Understanding Gen Z

Mike Kallenberger

It’s clear that many members of Gen Z (born between 1997 and 2012) have a different relationship with alcohol beverages than previous waves of “entry level” drinkers.

A Note From the Editor

Jill Redding, Editor-in-Chief

This issue also includes our usual informative departments, plus brewery-generated news about the craft brewing community in the Brewery Updates and New Releases sections; and new products and services from the allied trade in Industry Supplier News. In our back-page interview, we highlight retiring legendary brewer Tod Mott, known in some circles as The Todfather.

Cheers, and we hope you enjoy this issue of The New Brewer.

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