Gearhead

Artificial intelligence is here, and brewing will never be the same. But will it be death from a thousand cuts or a million little improvements?

The old tech of the oak barrel still works beautifully in the brewery—but it does need a nice, solid thwack with the mallet now and then. Brewers are already janitors, plumbers, and microbiologists, among other things. Might as well add coopers to the list.

As demand grows for nonalcoholic craft beer, brewers and manufacturers are answering the call with a new wave of innovations—and the results have never tasted better.

What does it mean to worship at the altar of crisp? For brewers, it means special attention to technique, fermentation, and clarification.

The beating hearts of a brewery aren’t glamorous and won’t impress casual visitors, but they can do a great deal to improve how brewers do their jobs. They can also make a lot of noise.

These entrepreneurs outfitting classic hot rods and fire engines with draft lines and cold boxes say they’re in the business of spreading joy—and in the meantime, they’re winning new converts to craft beer.

Does slow, subtle cask ale still have a place in today’s variety-driven, can-cluttered American scene? Along with a primer on the gear and vocabulary, here’s why this is an endangered tradition this side of the Atlantic—and why it refuses to die.

Some brew systems make beer for us to drink. Others just solve mysteries—providing an acceptable outlet for failure and serving as the lifeblood of craft beer.

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.

When Green Cheek Beer Company opened in Southern California, the founders needed to navigate various water troubles that eventually helped them dial in recipes and get a better understanding of their beer.