The New Brewer is the Journal of the Brewers Association.
Mails January 21
The New Brewer online
The New Brewer online is the complete online version of The New Brewer magazine, and is an exclusive BA member benefit. Log-in and read the magazine.
Ramping Up Server Training
It’s not just good beer and food that makes a brewpub successful; it’s the people who work there, too. The beer may sell itself, but somebody’s got to serve it—and do it well.
By Ginger Tin
Chef + Brewer = Elevated Pairings
There are fundamental similarities between the chef and brewer, and the use of ingredients and strategies can act as a canvas for elevated food and beer pairings.
By Sean Z. Paxton
Cask Ale: Expanding Your Beer Offerings
Craft breweries in the U.S. have been tinkering with this style of making and serving ales for quite a while now, but the practice is showing signs of real growth the last few years.
By Tom Hennessy
Growlers: The Next Generation
There’s no denying that what was once just a humble glass jug has become one of the hottest topics in the craft beer world. What’s next in the world of growlers?
By Jack Curtin
Combating Underage Drinking
As craft beer becomes a bigger part of the U.S. beer market, it’s important for craft
brewers to begin to shoulder some of the responsibility for alcohol abuse prevention.
By Steve Hindy
It’s a Challenge to Be Number One
By Charlie Papazian
News & Views
BA on the Move
By Paul Gatza
A Toast To…
Mission’s John Egan
By Jill Redding
Brewers Association News
Government Affairs Update
Focus on Brewpubs
Industry Supplier News