Don Tse

Determining whether a yeast is a contaminant is like deciding whether a plant in your garden is a weed—it all depends on whether you want it there. The insatiability of diastatic strains can be a danger if uninvited. Properly managed, it can be an asset.

• Diastaticus
• Contamination
• Yeast

Ball’s new minimum orders and higher prices have left independent brewers scrambling. Besides higher costs industry-wide, likely knock-on effects include streamlined SKUs, a return to labeling and shrink sleeves, and a boom in digital can printing.

• Packaging
• Cans
• Ball Corporation

There are only so many ways to make a low- or no-alcohol beer, and none provide an easy route to a product that tastes good—especially for smaller breweries. However, one increasingly viable option is specialized yeast. Here’s how it works.

• Yeast
• NA Beer
• Non-Alcoholic

Brewers have never had more choices when it comes to yeast, and the arrival of new strains is accelerating thanks to selective breeding and gene editing. Bespoke yeasts, anyone?

• Yeast
• Yeast Labs
• New Yeast

The more people who get vaccinated, the more hospitality can get back to full steam and do it as safely as possible. Breweries have been finding ways to get involved—including the obvious.

• Pandemic
• COVID-19
• Vaccinations

Ready to get back to holding beer fests and other special events? As more people get vaccinated and authorities relax some rules, there are ways to ensure a profitable event where people feel safe.

• Beer Festivals
• Events
• Safety

The pandemic dealt craft beer its toughest year in 2020. Production and market share dropped, but not as steeply as once feared—and there are plenty of reasons for optimism.

• Pandemic
• Growth
• Market Share

Are you getting the best and most suitable malt you can from your supplier, to make the best possible beer for your customers? To make sure, here are some questions to consider asking.

• Malt
• Ingredients
• Suppliers