Sour

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

Beer is already made from plants, and foraging for local flavor is nothing new to terroir-focused breweries. So, what does it mean to brew with botanicals—and could your brewery capitalize on the trend?

Seeking capability rather than job-specific experience while cross-training your staff on a variety of tasks can reap dividends. Here’s how some brewery operators are looking at hiring in a new way that strengthens their teams and offers competitive advantages.

As the federal government moves to ban noncompete agreements, businesses can look to other methods for protecting themselves. Here’s what it means for small breweries and their teams.

Here’s how software for enterprise resource planning has helped breweries unlock previously invisible insights that can save money and grow sales.

Based on insights from those who’ve done it successfully, we look at how small breweries can set up training programs that both widen and deepen craft beer’s talent pool.

New Belgium wood-cellar director Lauren Woods Limbach explains the methodical way they forecast maturation times in their foeders, using sampling plans, specific lab tests, and deploying contingency plans when things don’t go as expected.

Finding, keeping, and developing great hospitality staff has never been tougher. There are no quick-and-easy answers, but here are some practical measures for attracting and empowering a strong team—so they can better deliver the experiences that keep customers coming back.

Breaking up, as they say, is hard to do. When a brewery and its cofounder or head brewer part ways, planning ahead goes a long way toward helping to prevent acrimony.

With a tight focus on oak-aged beers inspired by Belgian lambic and gueuze, Lisa and Brandon Boldt are making their niche more convivial and approachable.

Results of a burnout survey indicate beer industry pros are asking fundamental questions about their career paths, often feeling undervalued—and some are leaving it all behind.

From Bay Area acquisitions to big new taprooms in the Midwest, here are some news and announcements from around the industry.

Kettle acidification has become an important technique in the craft brewer’s bag of tricks. Here’s some advice from a few of the best in the business on how to get greater consistency and depth of flavor when deploying lactic acid–producing bacteria.

Quick acidification has become an important tool in the flavor kit of craft breweries worldwide. Brewers have honed their methods while labs have added plenty of new options. So, how well do you know your microbes?

At the helm of North Carolina’s Highland Brewing, founded by her father Oscar Wong in 1994, Leah Wong Ashburn discusses how they’re doubling down on people, values, and experience in today’s challenging environment.

Fruit beers with straightforward flavors and familiar inspirations may be all that breweries need to keep up with ready-to-drink canned cocktails. (The little umbrellas are optional.)

Even as the jobs outlook improves, breweries are still struggling to find qualified workers for all types of positions. To find and keep staff, brewery operators—and the industry more broadly—need to consider the bigger picture and think longer term.

Led by Ukraine’s first Cicerone, an international effort aims to rally brewers and drinkers to raise funds for humanitarian relief.

The economy’s so-called “Great Resignation” isn’t affecting only the hospitality side of the brewing business—it’s also affecting the brewhouse.

Far from any coasts and hours from the nearest big city, Ozark Beer has diligently grown its business in Northwest Arkansas with highly drinkable, reasonably priced beer and a locally rooted ethos.