Beer

Senators who oppose hemp-derived intoxicants slipped a ban into the bill that ended the government shutdown. Now it’s law, and businesses making THC beverages have a year to lobby for changes—even while preparing to discontinue those products or close up shop.

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

As guaranteed taproom-fillers, private events can boost your brewing business—all you need is the space, a few options for food, and fresh ideas.

An efficient, relentless focus on a single IPA is fueling regional success for this Vermont powerhouse.

From a total revamp to more iterative changes, here’s how you can ensure one of the most important beers in your portfolio keeps up with the times.

People are looking hard for value right now—and even when margins are tight, strategically offering deals on beer can pay.

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.

It takes some extra attention to pricing and inventory, but some smaller breweries are finding that mixed packs can help energize to-go sales from the taproom.

Whether it’s a table beer that expresses terroir or a bare-bones local lager that lets its ingredients shine, there may be opportunities for small breweries to tap into a segment of wine that’s buzzing.

Based on some of the latest economic data, here are a few visuals on the recent growth in nonalcoholic beer.

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.

Collaboration is part of modern craft beer’s DNA, but today’s challenges mean brewers must be choosier about when and where they dedicate their time. From fellow industry pros, here are some key considerations to keep in mind.

In South Florida, former science teacher John Hoolihan is scaling up his pursuit of flavor, fueled by demand for sparkling meads and informed by a feedback loop where customers have a real say.

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.

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?

When done thoughtfully, fruited sours, spiked sodas, and even hard seltzers can address many of the same drinker demands as RTD cocktails.

Quality isn’t only about flavor and freshness—testing for color is important for making sure your beer is consistently meeting the drinker’s expectations. Here’s what to know.

Brews of a different kind have the potential to bolster sales and expand your brewery’s local footprint. But quality-focused coffee programs take a variety of shapes—which is the right fit for your brewing business?

These hospitality veterans are leveraging a quirky location and daylight synergy with coffee and cocktails to tune a vibe that's in sync with their city.

As a brewer, you have experience in making delicious beverages, but hemp-derived THC drinks are not beer. Here’s what to know about production timelines, sales, staffing, and more.