Recent Articles

This year has seen craft beer continue its remarkable bifurcation in purchasing behavior, as on-premise diverges ever further from retail.

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.

Leaning into classic styles while focusing on its regional market, Central California’s Figueroa Mountain Brewing is sticking to its game plan: keep brewing approachable beers of uncompromising quality.

Whether it’s the various costs involved, location, conveyance, or keeping peace with the neighbors, here are some key considerations when it’s time for your brewery to bulk up.

Chasing flavor-driven trends on retail shelves is certainly one way to pursue growth. Yet smaller breweries may find more success by recommitting to an identity grounded in intentional brewing.

If you build it, they will come... Some breweries are discovering that investing in chargers for electric vehicles can attract more customers while serving wider company goals.

Atrevida Beer in Colorado Springs, Colorado, became nationally known last year, but not in the way that any brewery would choose. Here, cofounders Jess and Rich Fierro talk about how Jess got into brewing and about managing through traumatic circumstances.

While many brewers love a well-made, Belgian-inspired saison—dry, refreshing, and great with all kinds of food—it can be a tough sell to North American drinkers. Yet the style has broad potential when breweries highlight the liquid’s virtues.

Despite recent troubles with input costs and supply chain, the vibes coming from the malt market seem relatively calm and upbeat. Hey, let’s not jinx it.

This bucolic Catawba Island brewery lures visitors with 63 acres of orchards and farmland—then turns them into loyal fans of its impeccable beer. Its next act? Acquiring another, distinctly less agrarian, brewery.

While the numbers are far from final, there were modest steps toward rebalancing the market for U.S. aroma hops. Centennial and Simcoe had a rough year, while rain helped Germany and Czechia avoid a second consecutive disastrous harvest.

From a new gueuze in Brussels to a newly named hop in Yakima, here are some news and announcements from around the industry.

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.

Understanding this off-flavor, how to test for it, and how to reduce it is key to producing commercially viable beer.

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.

As hop growers and the brewing industry manage an ongoing hop surplus, farmers this year planted fewer acres. But will that mean fewer hops? Here, we sketch out the past 15 years of hop acreage, as well as hops kept in stock over that time.

Whether using whole fruit or purees, breweries benefit by estimating their needs in advance.

The Hawaii-based brewery plans to release a beer called Kokua, with all proceeds going to relief efforts, and it invites all interested breweries to join the project and brew a Kokua beer.

Are common misconceptions contaminating your cellar? We asked the yeast labs about what things brewers often get wrong. Here’s their advice.

Organized by the Oregon Brewers Guild and open to breweries across the country, the inaugural Best of the West Coast IPA National Throwdown recently named its winners from among 200 entries.