FMBs

In hard seltzers and other FMBs, sulfur as an off-flavor can be an even smellier obstacle than it is in beer. Here’s how to avoid it.

Twisted or otherwise, hard tea can be made creatively at a small scale while appealing to a surprising range of customers. Here’s how a few small breweries are finding ways to make this drink work for their operations.

For some breweries looking beyond beer, copackers have become vital partners for launching new products. Here’s what to know when weighing your options.

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.)

Two Roads cofounder and brewmaster Phil Markowski has embraced hard seltzer as a beverage that has its time and place. Here, he discusses the development of their groundbreaking H2Roads hard seltzer.

The rising interest in hard seltzer and other not-so-beery beverages—including kombucha, wine, coffee, and more—has led to new looks at existing gear in the brewhouse—as well as investments in equipment or partnerships that could have wider benefits.

After initially underestimating the challenge of brewing hard seltzer as well as its sales potential, Evan Price and his team at Green Cheek are taking the Le Squawk brand in new and more flavorful directions.

Our latest in a series on small breweries going beyond beer: From a young brewery built to anticipate the latest trends, the Lulz brand of seltzers finds success by embracing big flavor while shedding all beery pretensions.

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.

A small Michigan brewpub created a monster with its increasingly popular smoothie seltzer, expanding its footprint and inspiring imitators.

Four highly respected breweries that have launched hard seltzers—DC Brau, Fonta Flora, SweetWater, and Oskar Blues—candidly discuss why they did it, what they learned along the way, and what advice they have for other breweries bound to enter the fray.

To brew a quality product and set it apart in an increasingly crowded market, there is a lot more to know than how to ferment sugary water. Here, we lay out some specific technical considerations for brewing better hard seltzer, properly and safely.

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