Showing 381-400 of 836 articles
In Bellingham, Washington, the cozy Otherlands brewery-café offers a lesson in Old World–inspired hospitality—as well as the risks and potential rewards of sticking stubbornly to a vision for your business.
Sales of imperial IPAs are outpacing their standard-strength counterparts. Yet breweries need to find the right packaging mix, price point, recipe, and marketing to keep margins in line.
After the purchase by the energy drink maker, the collective that includes Cigar City and Oskar Blues still counts as “craft,” according to the Brewers Association.
Weather conditions in 2021 led to a challenging barley crop—the smallest in the US since 1934—leaving maltsters scrambling while prices climb. How significant was the decline? Here, we plot the past decade of U.S. barley harvests.
The enemies of fresh malt are many, and some have legs and multiply. The damage can be costly. Here are practical tips on keeping your grain high, dry, and free of critters.
The aluminum can manufacturer has agreed to delay until March 1 policy changes that disproportionately affect smaller, independent breweries.
Organized by City Brew Tours, the scholarship supports women from diverse backgrounds who aim to make positive changes to the beer industry. The application deadline is February 1.
Given the ongoing uncertainty in on-premise hospitality, there are fewer taps flowing than there were two years ago. Yet those open draft lines represent opportunities for breweries willing to adjust and build relationships.
Environmental sustainability initiatives used to be novel, but now they are becoming the cost of doing business. What’s more, the next generation of beer drinkers is likely to demand more.
The co-owner and tinkerer behind Beachwood Brewing in Long Beach, California, shares his thoughts about variety, the creative drive, and the ultimate goal of building a company whose team can focus on the things about which they’re most passionate.
Relying on the spot market is no reason to accept hops that don’t meet your brewery’s standards. Here are tips from the hop-sensory pros on making sure you get the traits and quality you need.
Determining whether a yeast is a contaminant is like deciding whether a plant in your garden is a weed—it all depends on whether you want it there. The insatiability of diastatic strains can be a danger if uninvited. Properly managed, it can be an asset.
Like it or not, social and political issues are becoming impossible for breweries and other businesses to avoid. Here is concrete advice on knowing when and how to get involved, and on how to choose your battles.
Ball’s new minimum orders and higher prices have left independent brewers scrambling. Besides higher costs industry-wide, likely knock-on effects include streamlined SKUs, a return to labeling and shrink sleeves, and a boom in digital can printing.
A historically poor barley harvest is piling on to supply-chain and cost issues that independent brewers have been facing with raw materials. Here’s what you need to know before placing your next order.
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.
Recurring payments, exclusive memberships, loyalty rewards, and games are among the ways that breweries of all sizes can keep customers engaged in e-commerce.
Which states have won the most medals in the Great American Beer Festival, relative to the total breweries in the state? Which ones win gold most often?
Hops vary from farm to farm, lot to lot, and year to year—but few variables have as much influence on the final aroma and flavor of the hops as when they’re harvested. Stan Hieronymus explains the developing science.
We like to think that Craft Beer & Brewing readers are often ahead of the trends. So what are their favorite packages and styles to drink right now? Our annual Readers’ Choice poll offers a glimpse.