March/April 2017

Sustainability Issue

For the March/April 2017 The New Brewer, we present our Sustainability issue. In this issue, we explore the growing number of LEED-certified breweries, ways breweries can learn sustainability from nature, and the unusual collaboration between Avery Brewing Company and the city of Boulder, Colo. In addition, we offer a glimpse of Washington, D.C.’s breweries, brewpubs, and better beer bars for the Craft Brewers Conference preview.

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Cover Story

Sustainability Issue

Following the LEED: Brewers Focus on Sustainability

Pursuing LEED certification for its new brewery in Mills River, N.C., was an obvious choice for Sierra Nevada, as it has been for many other craft breweries.

Sustainability Issue

Featured Stories

The New Brewer: Sustainability Issue

Best Practices for Hop and Barley Growers

Consumers expect safe and high quality food, with an increasing focus on sustainable production practices from the field to the retail outlet. This applies to hops and barley, too.

The New Brewer: Sustainability Issue

Bavarian Session Lagers: a New Twist on Classic Styles

If you’re looking for inspiration for session ales and lagers, look no further than Bavaria. It is within this drinking culture that we find the world’s most enduring quaffing beers.

The New Brewer: Sustainability Issue

Craft Beer in Blossom: Washington, D.C. Hosts CBC

If you haven’t been to Washington, D.C., since the city hosted the Craft Brewers Conference and BrewExpo America in 2013, you have some catching up to do.

The New Brewer: Sustainability Issue

Lessons from Nature to Green Your Brewery

Breweries are borrowing ideas from nature to green their breweries from the outside in, including building relationships and buying locally produced ingredients.

The New Brewer: Sustainability Issue

An Unlikely Pairing: Avery, City of Boulder Team Up

To beneficially reuse a so called waste product, a team from Avery Brewing Company and the city of Boulder, Colo., have partnered up to tackle wastewater.

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