Recent Articles

As a brewer, you have experience in making delicious beverages, but hemp-derived THC drinks are not beer. Here’s what to know about production timelines, sales, staffing, and more.

Gaining visibility on your brewery’s use of carbon dioxide can help protect your team and the bottom line.

From keg fleets to fresh hops, our latest issue packs in a panoply of perspective on today’s beer market, operational advice, technical tips, and more.

When it comes to succeeding at competitions, brewing great beer is only the baseline. From two of the winningest breweries in the United States, here are key strategies to increase the odds.

Jim Eckert of California’s Eckert Malting & Brewing—the world’s first maltster to focus on rice—discusses how he got into malting rice and the unique challenges of his niche.

There is front of house, there is back of house—and if the only constant is chaos, then small breweries need to build flexibility into both their hospitality and manufacturing sides, while bearing in mind the long-term implications of cutting costs.

As chief economist of the group that advocates for beer’s middle tier in the United States, Lester Jones is a respected voice known for being armed with fresh data and an informed, overhead view on the market for craft beer.

Borrowing methods from abroad—including Czechia, Germany, and Japan—more breweries are offering their customers an experience that explores the impact of foam and texture on the enjoyment of beer.

As the climate changes, so does our malt. With the weather in barley-growing regions more prone to extremes than it once was, brewers are often facing lower efficiencies, higher finishing gravities, or stubborn lauters—unless they’re ready to adjust.

Amid the attractions of Atlantic City, Amanda Cardinali’s farmhouse-inspired Living Beer Project has taken root, embracing New Jersey ingredients, an open-ended creative process, and passion projects that intrigue customers.

Congrats! Your brewery just got a nice mention in the local media—or maybe it won an award or earned some other accolade… Now, can you turn that moment into momentum that drives sales?

New hop products turn up the volume while making “fresh” a year-round flavor.

In this yearly update, we plot the moves in the Brewers Association’s top 50 craft brewers by production volume, from 2007 to the present.

A successful merchandise program involves more than slapping your logo on some T-shirts. Besides adding revenue, playful items that fit your brewery’s personality can attract new customers while keeping you top-of-mind with the regulars.

Adding a quality lab can seem daunting to a small brewery, but it’s not so bad when you know what equipment you need and which tests are appropriate for your scale. Here, we outline exactly what you should need.

Craft brewing may not be in expansion mode, but that hasn’t slowed the surge in hop-derived—or hop-inspired—flavor and aroma products for brewers to try. Here’s a look at what’s new and on the horizon.

This lauded brewery in central Oregon proves that smart operational decisions can pay dividends—and land you on the awards podium.

What’s really going on in that lauter tun, anyway—and how long’s it going to take? Stuck or slow sparges can disrupt production and quality. Let’s zoom in on how best to manage the process and avoid surprises.

Based on some recent research, here’s a visual look at the connection between consumer satisfaction and profit at smaller breweries.

As a one-stop information hub for potential customers, wholesale partners, and people who would spread the word, your website still matters. But is it putting your brewery’s best foot forward?