John M. Verive
Three Questions to Answer Before Launching a THC BeverageOpportunities are knocking in the cannabis-beverage space, but there are also risks and uncertainties. Should your brewing business open the door?
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The Hard Part About Making THC Beverages Isn’t the MakingCurious about the heady world of cannabis drinks? The barriers to entry are lower than you might think—but just because your brewery can, doesn’t mean it should.
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How Small Breweries Are Tackling the Challenge of NA Beer YeastSpecial 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.
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Beer Photography for the Terminally Busy BrewerProfessional 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.
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A Sober Look at AI in the BreweryArtificial intelligence is here, and brewing will never be the same. But will it be death from a thousand cuts or a million little improvements?
Invisible Inefficiencies: Optimizing CO2 in the BreweryGaining visibility on your brewery’s use of carbon dioxide can help protect your team and the bottom line.
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How the Climate Is Affecting Your Optimal Mash TempsAs 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.
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Overcoming Separation Anxiety: Lautering Tips to Keep Your Brewery FlowingWhat’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.
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A Fresh Look at Pasteurized BeerWe 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.
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Brewing Trends: Is There Smoke on the Horizon?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?
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Your Brewery’s Most Valuable By-Product? Its Data.Craft breweries are awash in raw data, and the road to higher quality and wider margins begins with making better use of it.
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Yield and Efficiency: How to Get More Juice from the SqueezeWith costs up and growth flat, here’s how skilled brewers are making the most of every brewhouse turn.
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