John M. Verive

Special maltose-negative yeast strains offer an accessible route to nonalcoholic beer with a low cost of entry. While pitching the yeast is easy, however, dialing in a tasty NA product demands iteration and a careful process.

• Nonalcoholic Beer
• NA Beer
• NA Yeast

Professional photographers, marketing experts, brewers, and social-media natives share advice on how to get more comfortable taking pictures of (and telling stories about) your beer.

• Beer Photography
• Marketing
• Design

Artificial intelligence is here, and brewing will never be the same. But will it be death from a thousand cuts or a million little improvements?

• Gearhead
• AI
• Artificial Intelligence

Gaining visibility on your brewery’s use of carbon dioxide can help protect your team and the bottom line.

• Carbon Dioxide
• CO2
• Safety

As the climate changes, so does our malt. With the weather in barley-growing regions more prone to extremes than it once was, brewers are often facing lower efficiencies, higher finishing gravities, or stubborn lauters—unless they’re ready to adjust.

• Barley
• Malt
• Climate Change

What’s really going on in that lauter tun, anyway—and how long’s it going to take? Stuck or slow sparges can disrupt production and quality. Let’s zoom in on how best to manage the process and avoid surprises.

• Brewhouse
• Lauter
• Efficiency

We know it destroys microorganisms, but does it destroy flavor profiles, too? In your quest for quality and stability, pasteurization can do more than prevent infection.

• Pasteurization
• Packaging
• Freshness

Amid craft lager’s surge, smaller maltsters are sending up signals for an unlikely trend, producing small batches of unusual smoked malts made with a variety of woods. Brewers dig it, too—but will drinkers follow?

• Malt
• Smoked Beer
• Brewing Trends

Craft breweries are awash in raw data, and the road to higher quality and wider margins begins with making better use of it.

• Operations
• Brewery Data
• Management

With costs up and growth flat, here’s how skilled brewers are making the most of every brewhouse turn.

• Brewery
• Production
• Efficiency

The old tech of the oak barrel still works beautifully in the brewery—but it does need a nice, solid thwack with the mallet now and then. Brewers are already janitors, plumbers, and microbiologists, among other things. Might as well add coopers to the list.

• Gearhead
• Barrels
• Barrel-Aging

As demand grows for nonalcoholic craft beer, brewers and manufacturers are answering the call with a new wave of innovations—and the results have never tasted better.

• NA Beer
• Near Beer
• Nonalcoholic Beer