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| Craft Beer & Brewing Magazine | |
|---|---|
| Title | Craft Beer & Brewing Magazine |
| Category | Beer, Brewing |
| Frequency | Monthly |
| Firstdate | 2012 |
| Country | United States |
| Language | English |
Craft Beer & Brewing Magazine is a specialty periodical covering artisanal brewing, small-scale production, and homebrewing techniques. The magazine intersects communities represented by Brewers Association (United States), Institute of Brewing and Distilling, Beer Judge Certification Program, and commercial breweries such as Sierra Nevada Brewing Company, Stone Brewing, Dogfish Head Brewery, and New Belgium Brewing Company. It serves readers interested in technical brewing methods, sensory evaluation, and craft beer culture while engaging with festivals like Great American Beer Festival, Oktoberfest, Belgian Beer Weekend, and institutions including University of California, Davis and Siebel Institute of Technology.
Founded in 2012, the magazine emerged amid a period of rapid growth for craft beer that also featured market shifts at companies such as Anheuser-Busch InBev, Heineken N.V., and Molson Coors. Early issues referenced innovations from breweries like Brouwerij Westvleteren, Cantillon Brewery, BrewDog, and Lagunitas Brewing Company and drew on brewing science associated with researchers at Wageningen University, North Dakota State University, and Colorado State University. The publication evolved alongside regulatory changes informed by statutes such as the U.S. Tax and Trade Bureau rulings and advocacy from groups like American Homebrewers Association and Brewers Association (United States), while chronicling events including Craft Brewers Conference and market dynamics involving distributors such as Southern Glazer's Wine & Spirits.
Content spans technical how-to guides referencing equipment from makers like Speidel, Blichmann Engineering, and BrewZilla; recipe development influenced by styles codified by Real Ale, BJCP style guidelines, and historic examples such as Trappist beer and Lambic. Articles discuss yeast propagation informed by labs like White Labs and Wyeast Laboratories, water chemistry profiles citing work from Martin Brungard and institutions like University of Colorado Boulder, and hop varieties developed by breeders at Yakima Chief Hops and Hop Breeding Company. The magazine profiles breweries including Allagash Brewing Company, Fuller's Brewery, The Kernel Brewery, and Brooklyn Brewery while featuring tasting methods used at competitions such as World Beer Cup and sensory research from Monell Chemical Senses Center and Institute of Food Technologists.
Published on a regular print schedule and supported by digital editions, distribution networks include independent retailers, online marketplaces, and collaborations with festivals like Great American Beer Festival and retail partners such as Total Wine & More and Whole Foods Market. Subscription models mirror trends seen at magazines such as Bon Appétit (magazine), Wine Enthusiast, and Food & Wine (magazine), while advertising partnerships engage suppliers including Johnston & Murphy, MashTun, and packaging firms analogous to Ball Corporation. International reach touches markets in United Kingdom, Belgium, Germany, Japan, and Australia, facilitated by trade shows like ProWein and importers comparable to Belgian Beer Company.
Editorial leadership has featured figures with backgrounds connected to programs at Siebel Institute of Technology, UC Davis Brewing Science, and publications such as All About Beer. Contributors include professional brewers from Sierra Nevada Brewing Company, Brooklyn Brewery, academic researchers from Oregon State University, and authors who have published with presses like Ten Speed Press and Mitchell Beazley. Regular columnists mirror profiles found at Michael Jackson (writer), Garrett Oliver, and Ken Grossman in terms of industry influence, while technical contributors reference yeast labs such as White Labs and brewing consultants similar to John Palmer.
The magazine sponsors and partners with events including regional tap takeovers, educational sessions at Craft Brewers Conference, and judging panels for competitions such as World Beer Cup and Great American Beer Festival. Community initiatives have aligned with charities and organizations like Brewers Association (United States), American Homebrewers Association, and local chapters resembling RateBeer meetups and Untappd social events. Workshops feature techniques from historical and modern practitioners tied to Belgian brewing traditions, German Reinheitsgebot debates, and innovations showcased at Madison Craft Beer Week and GABS (Great Australasian Beer SpecTAPular).
Reception among professionals, homebrewers, and academics cites the magazine in contexts alongside Brewers Journal, Zymurgy, and trade outlets like The New Brewer. Industry reactions include mentions in coverage by The New York Times, Washington Post, and trade analyses from IBISWorld and Nielsen (company). Its influence is visible in recipe adoption by small breweries such as Bell's Brewery, Founders Brewing Company, and Oskar Blues Brewery, and in educational adoption at programs like Siebel Institute of Technology and UC Davis Extension.
Category:Beer magazines