Water

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.

The fusion of hard seltzer and hop water is happening—and in a niche of the booming “fourth category,” there may be a thirst for it.

In this clip from his video course, Breakside brewmaster Ben Edmunds makes the case for streamlining the number of water profiles at your brewery—a change that leads to better comparisons among beers and adjustments that can improve multiple beers at once.

Hop water is going mainstream thanks to its broad appeal and low cost of entry for small breweries. In the second of a two-part series on producing hop water safely and profitably, we zoom in on production, packaging, and the importance of testing.

Bubbly, dry, quenching, and unencumbered by alcohol, calories, or carbs, hop water is gaining momentum—but is it a fit for your brewery? In the first of a two-part series, here are some key considerations.

The American Southwest is facing historic reductions in something that breweries use in great quantity: water. The situation is politically fraught, but there are ways that breweries can reduce their water use and make a difference.

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

In Durango, Colorado, Ska Brewing’s path to hard seltzer and CBD-infused soda began by making flavored water for the team and giving it away to patrons. Scaling up to alcoholic seltzer worth drinking, however, proved to be a bigger challenge than expected.

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.

Many German breweries produce more than beer, and Urban Chestnut’s Florian Kuplent got his start at just such a brewery. Here he explains a pragmatic approach to broadening a brewing business, walking us drink-by-drink through their beverage program.

The Ontario-based Aphria calls its $300 million acquisition of the “420” brewer a “strategic entry into the United States.”

John Kimmich of The Alchemist talks about the brewery’s long-term environmental efforts and how its impact is already being felt.