Showing 301-320 of 814 articles
Legal hurdles aside, there are technical obstacles to getting the main psychoactive component of cannabis into beverages in a stable, predictable way. John M. Verive explains the challenge, the science, the gear—and why it’s coming to a brewery near you.
As large-scale, destination beer festivals emerge from COVID hiatuses, they are encountering a different competitive and economic landscape from just a few years ago.
From software price hikes and CO2 scarcity to electrolytes and THC, here is a roundup of some recent news and announcements from around the industry.
In the second of a three-part series focusing on hop products that weren’t available to 20th century brewers, Stan Hieronymus examines a few of the many alternatives that may boost the bottom line as well as help ensure aroma and flavor quality.
In rural New England, Fox Farm Brewery is sticking to its winning formula: Create a peaceful, welcoming customer experience and studiously make the kinds of traditional beers that the team likes best.
You don’t have to join ’em to beat ’em. Trends in flavored malt beverages, canned cocktails, and even nonalcoholic products suggest new ways to develop and market beer that connects with today’s exploratory drinkers.
Hop growers face a tough decision every year: What do we plant? Claire Desmarais, sales and marketing manager for CLS Farms in Washington, explains how growers navigate the tricky supply and demand driven by brewers and drinkers.
Labs and brewers are only beginning to discover the potential benefits of bioengineered yeast strains, from improving the flavor and quality of the beer to quicker turnaround time and potential cost savings.
This hybrid brewery and distillery is igniting growth with a second location while staying true to the quality-focused principles that lit its spark.
Looking to widen their customer base, hybrid brewery-distilleries are getting into ready-to-drink canned cocktails.
From mergers and acquisitions to free gas money, here are some recent news and announcements from the industry.
What does “local” taste like? Ask a microbe. From clean lagers to funky farmhouse ales, capturing yeast from your brewery’s backyard can lead to distinctive products that belong to their locale.
Japanese beermaker Sapporo announced that is purchasing Stone Brewing, one of the most influential and vocally independent U.S. craft brewers of the past few decades.
At times, Odell Brewing in Fort Collins, Colorado, has flirted with becoming a major national player. These days, McGivney as COO and Smitty as CEO are looking instead to dig deeper locally, appealing to a broader base of drinkers in their regional market.
In the first of a three-part series focusing on hop products that weren’t available to 20th-century brewers, Stan Hieronymus zooms in on all the potential of a pellet.
Consumer preference around packaging format is a moving target. Here, we visualize packaging on a global scale as well as recent movement in consumer trends in the United States.
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 tech companies that specialize in supporting independent brewing businesses are merging, as the Arryved point-of-sale developer says it is acquiring online-focused Craftpeak.
As rentals have become unavailable or unaffordable in towns where workers live, breweries weigh a novel solution: providing housing for employees.
Ongoing supply-chain problems and concerns about recyclability make digital can printing a promising option in the years to come—which is why packaging companies are investing in printers and banking on growth.