Courtney Iseman

It’s the toughest time of year for beer—cold weather, health kicks, and lots of people just staying home. For breweries barely hanging in there, these months can be a knockout blow. From a variety of voices in the industry, here are some ideas about how to make it work until spring.

• Management
• Hospitality
• Winter

Hop water is going mainstream thanks to its broad appeal and low cost of entry for small breweries. In the second of a two-part series on producing hop water safely and profitably, we zoom in on production, packaging, and the importance of testing.

• Hop Water
• Beyond Beer
• Nonalcoholic

Bubbly, dry, quenching, and unencumbered by alcohol, calories, or carbs, hop water is gaining momentum—but is it a fit for your brewery? In the first of a two-part series, here are some key considerations.

• Hop Water
• Beyond Beer
• Nonalcoholic

From nostalgia and augmented reality to big cans and clear communication of flavor, here’s how today’s breweries are standing out on increasingly crowded retail shelves.

• Packaging
• Design
• Trends

It’s 2023, and the beer market and supply chain may never return to whatever “normal” once meant. Likewise, the market for brewhouse equipment has changed in significant ways. Whether you’re starting a brewery or making adjustments, here’s what to know.

• Brewhouse Equipment
• Expansion
• Downsizing

In rural New England, Fox Farm Brewery is sticking to its winning formula: Create a peaceful, welcoming customer experience and studiously make the kinds of traditional beers that the team likes best.

• Case Study
• New England
• Classic Styles