March April 2020 The New Brewer
March/April 2020

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.

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International Brewing Issue

Non-Alcohol Beers

Non-Alcohol Beers

Better, innovative products constitute one reason why non-alcohol beer sales are surging. These long-neglected brews are also appealing to new markets.

International Brewing Issue

Featured Stories

The New Brewer: International Brewing Issue

A Noble Cause

New cultivars are the first steps in an ongoing effort by German hop breeders to adapt their fragile landraces to challenges from climate change and market preferences.

The New Brewer: International Brewing Issue

Craft Beer in Brazil

Brazil is entering its own “golden age” of craft beer, with more than 1,000 breweries currently operating in the largest country in South America.

The New Brewer: International Brewing Issue

Methods for Brewing Non-Alcohol Beer

Consumers are increasingly looking for healthier, lower calorie options and are usually surprised to find that alcohol content is a major source of calories in beer.

The New Brewer: International Brewing Issue

Brew Like a Farmer

In an excerpt from Historical Brewing Techniques: The Lost Art of Farmhouse Brewing, the author takes a closer look at the proper care and handling of kveik yeast.

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