Showing 241-260 of 824 articles
The 2022 harvest in Central Europe was historically bad, but the Pacific Northwest also had an off-year, with aromas of many varieties more muted than usual. Here’s how to make adjustments so you can brew the best beer from what you’ve got.
What kinds of beers has our Craft Beer & Brewing blind judging panel enjoyed the most? Here’s a visual breakdown of their top 50 beers scored over the past few years.
Much of the growth in convenience-store beer coolers is in the form of large, single-serve packages—but that doesn’t make the stovepipe a sure bet for all breweries.
Kettle acidification has become an important technique in the craft brewer’s bag of tricks. Here’s some advice from a few of the best in the business on how to get greater consistency and depth of flavor when deploying lactic acid–producing bacteria.
It’s long been known that malt contains precursor compounds that can be unlocked via fermentation for bright, tropical-fruit aromas. Researchers are beginning to quantify those contributions, and brewers are putting them to work in the brewhouse.
Some brewers put a lot of thought and care into their contest entries—and the rest are at a disadvantage. To increase your chances of winning, here are some top tips from the organizers of major international competitions.
They don’t just look impressive and produce some unique beers, but they’re also relatively inexpensive and easy to maintain. Might a foeder be a good fit for your cellar?
There’s an exploratory movement among craft brewers to go beyond brewing with barley. The flavors coming out of this movement are delighting palates, helping to reduce environmental degradation, and promoting social justice.
Last year’s disappointing harvests in Czechia and Germany were marked not only by substantially lower yield, but also by lower alpha-acid content, among other differences. Here’s the context and what you need to know to make adjustments in the brewhouse.
Minnesota’s peculiar beer laws compelled Austin Jevne and Annie Henderson to spin off a contract-brewed brand distinct from their original brewpub. Turns out, the lemonade they made from those lemons tastes pretty sweet.
From the NBA to the NHL to minor league baseball, sports venues are looking for local beer brands to join the widening variety of local food. Here’s a look at the costs and opportunities for small breweries considering whether to jump into the arena.
Craft beer on draft is struggling to make its comeback, but by focusing on certain details—and by helping to educate bars and restaurants on service and presentation—we can restore it to pride of place.
While we have a plethora of options for ale yeast, lager strains have been few and relatively similar. That’s already changing thanks to recent research, and brewers who rethink lager may be the ones who stand out in a tightening market.
Widely available programs such as Excel or Google Sheets can be simple yet powerful tools for your brewing business, helping you achieve more consistent fermentations and a more predictable brewing schedule.
Many hop growers are cutting back on acreage this year, aiming to re-balance supply and demand while a large surplus sits in inventory. Here is some context on the situation and what it will mean for brewers.
The chief financial officer turned chief marketing officer at Chicago’s Revolution Brewing, known for dabbling in hot takes via his humorous social-media presence @beeraficionado, offers his perspective on the trends facing craft beer in 2023.
It’s 2023, and the beer market and supply chain may never return to whatever “normal” once meant. Likewise, the market for brewhouse equipment has changed in significant ways. Whether you’re starting a brewery or making adjustments, here’s what to know.
In New York’s Hudson Valley, one of the country’s most respected family-run breweries is keeping it small and intentional, making deliberate choices aimed at better living.
Welcome to “Searching for Thiols: Season 6.” The plot is getting more complicated, but it includes looking beyond hops to find more thiols to pack into beer, developing new yeast strains, and reconsidering practices both in the brewhouse and on the farm.
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.