Health

Despite recent health-focused headlines, we have an opportunity to position beer as the alcoholic beverage of moderation and a healthy social lifestyle.

A method known to the largest lager brewers and many homebrewers remains relatively rare at small breweries—pressure fermentation. When properly applied, it can be an effective way to trim tank time and control the quality of cleaner-fermenting beers.

Recent attention to the issue of burnout should lead to more open conversations about mental health in the industry. Here are some resources to consider when you, an employee, or a coworker is in need.

You don’t have to join ’em to beat ’em. Trends in flavored malt beverages, canned cocktails, and even nonalcoholic products suggest new ways to develop and market beer that connects with today’s exploratory drinkers.

In demand and on trend, hop water is proving to be a low-effort, high-reward offering for many small breweries.

As vaccination rates lag and the Delta variant surges, some breweries are choosing to require proof of vaccination for staff or customers; in some places, it’s required by law. Here’s how some are implementing such policies while minimizing complications.

The more people who get vaccinated, the more hospitality can get back to full steam and do it as safely as possible. Breweries have been finding ways to get involved—including the obvious.

Donna Wamsley of Seattle-based SoRSE Technology—a specialist in figuring out how to get flavors into our foods and drinks—talks consumer trends and what’s on the horizon for the beer industry.

Joining All Together IPA and Black Is Beautiful among recent open-invitation collaborations to raise funds and awareness for a cause, a new effort—called Things We Don’t Say IPA—aims to do the same for mental-health issues.

New book on making hard seltzer is aimed at professional brewers as well as enthusiasts.

The Brewers Association releases a checklist for breweries preparing to reopen their doors. Meanwhile, amid lean times for the industry, the group announces layoffs and budget cuts.

So far, the Brewers Association says the CBC and World Beer Cup will move forward. Meanwhile, the BA has published best-practices guidelines for breweries during the pandemic.

Hard seltzer continues to sparkle; cans are set to out-fill bottles; and brewers are betting high on low-strength, low-cal, low-carb.

In time for New Year’s resolutions and Dry January, Delaware brewery announces a “virtual community” for runners.

“Beers to That” campaign comes as liquor, hard seltzer, low-carb options surge.