Beyond Beer

Hard iced tea is an approachable option for beer-shy drinkers—and for brewers looking to expand their following.

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.

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.

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.

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?

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.

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.

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

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.

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.

Born of companionship, curiosity, and confident risk-taking, this soulful North Carolina brewery continues to explore new creative interests while growing deeper roots in its community.

These self-described “coyotes” are always on the hunt for the next improvement and next opportunity—a drive that’s led them to medals, expansion, and the flavorful grounds beyond beer.

In roughly half the United States, a growing number of hemp-based THC products are finding customers, often in a regulatory vacuum. There are opportunities there for small breweries—but there are also plenty of questions yet to be resolved.

Even beyond hop aroma and flavor, researchers have identified a number of ways that advanced hop products and related offerings can help nonalcoholic beer taste more like the real thing.

Adding a distillery to a brewing business can be a big leap—but there are synergies that can help the cost and effort pay off. Here’s how getting into craft spirits can add value to your brewery while leveraging costs.

Plenty of evidence suggests that skillfully applied hop character can make NA beers more satisfying. While making them both tasty and food-safe is a challenge, the knowledge base is growing alongside the number of hop products that can help.

A smattering of craft breweries across the country are making natural wines—and it’s not just an afterthought. Here’s how they’re adding a widely popular beverage while treating its creation in the same way they treat their brewing: with intention.