Beer

Cooking the microbes out of your beer isn’t the only way to achieve micro-stabilization today. Mushroom-based additives, pressures higher than the deepest oceans, and the texture of dragonfly wings offer alternatives to traditional pasteurization.

Fruit-flavored, low-strength lager spells opportunity for many breweries, driving engagement with drinkers who seek less alcohol as well as those drawn to familiar flavors.

Creating a culture of interdepartmental cooperation at the brewery—and a structure to support it—can yield great beer ideas and higher morale.

Among the current shifts in beer packaging and design: going small for cans and ABV, leaning into flavor and line extensions, and getting nostalgic.

Seattle’s dedicated gluten-free brewpub continues to own its niche. Now, a substantially larger brewhouse will help them take that momentum to the mainstream.

There are beer styles, and then there are lifestyles. One of today’s biggest branding shifts centers on occasion—proposing to consumers when, where, and how they might enjoy your beer.

People may be drinking less beer, but they still crave welcoming third spaces and social connection. Greg Engert, beer director and partner in the Neighborhood Restaurant Group, explains how we can win new regulars by simplifying and refocusing on that guest experience.

From aluminum costs to consumer spending, knock-on effects from the conflict in Iran will continue to reverberate and hit breweries’ bottom lines. And even if oil shipments through the Strait of Hormuz were to resume instantly, higher prices are likely to persist into 2027.

People want to drink in bars again. Here are ways to help make sure it’s your beer they’re drinking.

Last year was another tough one for beer sales, though there’s been a gap between retail and on-premise sales. Let's take a high-level look.

Distributor consolidation, competitive shelf sets, and beyond-beer beverages make a compelling case for external sales help. Here’s how to evaluate them against the in-house alternative.

It seems like everything is getting more expensive these days, but what about the price of alcoholic beverages? Let’s take a closer look.

Should a low-ABV beer be high on your brewing schedule? Here, brewers who are crafting “mid-strength” ales and lagers—in the neighborhood of 3 percent ABV—weigh in on whether they might thrive among stronger and nonalcoholic options.

With brands such as RedBridge and Glutenberg no longer widely available, smaller breweries are finding success in a “need state” niche.

When it comes to growing sales beyond the taproom, even smaller breweries can professionalize and secure wins.

With a looming ban on hemp-derived THC products set to take effect in months, the leading advocate for hemp beverages talks about their future, their similarities to craft beer, and what happens next.

Is it true that younger people are drinking less beer? And are there fewer beer drinkers than there used to be? Let’s consider some numbers that might undermine those assumptions.

Much of the real work of selling beer happens at the bar—and it often starts with a question. Here’s how to ready your taproom team with the answers that satisfy customers and promote sales.

The most prestigious beer competition in the United States is open to breweries from across the country, but some states tend to win more than others for reasons that include population size (i.e., more breweries) and proximity. Let’s take a closer look.

There is an art to designing, brewing, and blending tasty beers that get their complex character from mixed cultures and time on oak. To give your art its best shot, however, it’s best to know the science.