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The New Brewer, the journal of the Brewers Association, is published bi-monthly. The New Brewer (and additional copies for your staff) are included with a paid Brewers Association membership.
BA membership also includes a digital subscription to the magazine with an archive dating back 20 years!
Single hard copy issues are for sale online.
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
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
This issue is brought to you by Brewers Publications
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
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
For the November/December 2016 The New Brewer, we present our annual Raw Materials issue. In this issue, we take a look at the 2016 worldwide hop and barley harvests; explore new hop varieties with author Stan Hieronymus; and learn how to properly transport and store malt with Thomas Kraus-Weyermann. Read More
This issue is brought to you by Yakima Chief Hops
For the September/October 2016 The New Brewer, we present our annual Sales & Marketing issue. In this issue, we take a look at the role of flagship beers in the age of variety; discuss festival overload; and offer suggestions for sharing your story on social media. Read More
This issue is brought to you by The National Honey Board
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. Read More
This issue is brought to you by Atlas Copco
For the May/June 2016 The New Brewer, we present our annual industry review, recapping the statistics and highlights for 2015 for the craft brewing industry. This marks our biggest-ever issue of The New Brewer, with 264 pages of industry analysis broken out by categories, brewery barrelage numbers, and 2015 brewery openings and closings, and photos from the Craft Brewers Conference® & BrewExpo America® and World Beer Cup® in Philadelphia. Read More
This issue is brought to you by The National Honey Board
In the March/April 2016 The New Brewer, we turn our attention to distribution, focusing on the many models available to both brewpubs and packaging breweries. We also include practical tips for structuring a distribution contract. Read More
This issue is brought to you by Yakima Chief Hops
In the January/February 2016 The New Brewer, we turn our focus to brewpubs, diving into topics such as brewpub menus, marketing, quality, and extreme brewing. You’ll also find a wealth of information and news you can use for your brewpub or packaging brewery in our departments. Read More
This issue is brought to you by BSG CraftBrewing
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