John M. Verive

Now that the days of unregulated hemp beverages are numbered, how is the industry reacting, and what might the next phase look like? While certainty is scarce, optimism remains plentiful.

• THC
• Cannabis
• Hemp

Bigger is better… except when it isn’t.

• Brewhouse Equipment
• Starting a Brewery
• Nanobreweries

Once the purview of large-scale production plants, recovering the carbon dioxide produced during fermentation is increasingly viable for smaller craft breweries—and it’s increasingly popular, too.

• CO2 Recovery
• Carbon Dioxide
• Sustainability

Opportunities are knocking in the cannabis-beverage space, but there are also risks and uncertainties. Should your brewing business open the door?

• THC Beverages
• Hemp-Derived THC
• Cannabis Beverages

Curious 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.

• Beyond Beer
• THC Beverages
• Cannabis

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