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Displaying results 11-17 of 17

The Business of Beer Issue

For the January/February 2018 The New Brewer, we present the Business of Beer issue, focusing on the value of infrequent customers, unusual business models, exports, ESOPs, and satellite tasting rooms. We also take a closer look at Munich dunkel, one of the world’s oldest beer styles, in our Style Spotlight. Read More

This issue is brought to you by BSG Handcraft

Raw Materials Issue

For the November/December 2017 The New Brewer, we present our annual Raw Materials issue, focusing on the 2017 barley and hop harvests in the U.S. and beyond. It provides a study in contrasts between the U.S. hop harvest and the U.S. barley harvest, which appear to be heading in opposite directions as far as acreage. Read More

This issue is brought to you by Yakima Chief Hops

Sales & Marketing Issue

For the September/October 2017 The New Brewer, we present our annual Sales & Marketing issue, focusing on the booming taproom scene, getting customers involved in new beer recipes, and portfolio shakeups. Plus, we include an excerpt from the new Brewers Publications title Session Beers by Jennifer Talley. Read More

This issue is brought to you by White Labs

Technical Brewing Issue

For the July/August 2017 The New Brewer, we present our annual Technical Brewing/Brewery Operations issue, along with photo coverage of the BA Hill Climb and SAVORSM in June. Read More

This issue is brought to you by Atlas Copco

Industry Review Issue

For the May/June 2017 The New Brewer, we present our annual Industry Review, recapping the statistics and highlights for the craft brewing industry in 2016. This marks our biggest-ever issue of The New Brewer, with 288 pages of industry analysis broken out by categories, brewery barrelage numbers, and 2016 brewery openings and closings. We also include photos from the Craft Brewers Conference & BrewExpo America® in Washington, D.C. as well as the Brewers Association Hill Climb. Read More

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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. Read More

This issue is brought to you by Yakima Chief Hops

Local Brewing Issue

For the January/February 2017 The New Brewer, we present our Brewing Local issue. In this issue, we explore the rise of farm breweries, the importance of local to consumers, the distribution concept of “going deep,” and include an excerpt from Brewing Local by Stan Hieronymus. In addition, Cassie Liscomb of Briess Malt & Ingredients Co. outlines the new ASBC-approved Hot Steep method that allows brewers to easily evaluate extractable malt flavor. Read More

This issue is brought to you by BSG Handcraft

Displaying results 11-17 of 17