Recent Articles

From a 19th-century former church in Cincinnati, Urban Artifact is building a national reputation driven by heavily fruited, tart (and shelf-stable) beers and direct-to-consumer sales.

Brewers have become adept at squeezing more fruit flavors out of their hops as well as producing lush fruit beers that evoke tropical cocktails. However, there is another way to amplify those crowd-pleasing flavors in your beers.

Brewers are dumping their blow-off buckets and reusing precious carbon dioxide rather than releasing it into the atmosphere. The benefits include cost savings, reducing greenhouse emissions—and, some say, better beer.

Pulling double-duty in terms of revenue and marketing, merchandise can be a lucrative source of extra cash for small breweries. Here are five strategies to sell swag that drinkers can’t wait to buy.

The business of supporting a creative brewing and blending enterprise is always delicate, but in the case of 3 Fonteinen, the weight of history and the expectations that come with brewing inside a storied tradition can create additional challenges.

Two years of pandemic have altered hospitality and the beer industry in meaningful ways. Here’s a look at how COVID has—and hasn’t—shifted taproom architecture and design.

Hops are an international crop. Here, we’ve charted the inflows and outflows of the U.S. hop market, as suppliers ship to brewers around the world and as American brewers import mainly from Europe, Oceania, and Britain.

From Anchovy to Vista, here are some interesting hop cultivars on the immediate horizon—plus a couple of experiments that may be the next to get names.

From our upcoming Spring issue of the Brewing Industry Guide, here’s a roundup of some recent news, notes, and announcements from around the industry.

You see them on TikTok and Instagram, posing or even lip-syncing while proudly showing off a can of another brewery’s beer. Who are these people? Should you engage or avoid? And what’s the ROI?

Devices that monitor fermentation in real time and apps that make data analysis a snap can help improve quality and output. They can also save breweries money, reducing the chances for error.

In demand and on trend, hop water is proving to be a low-effort, high-reward offering for many small breweries.

Led by Ukraine’s first Cicerone, an international effort aims to rally brewers and drinkers to raise funds for humanitarian relief.

Some brewers are turning to heritage barley varieties for malts that can add new character to their beers—and attract new fans.

The Heidelberg-based maltster is inviting brewers around the world to brew an altbier with Bestmalz ingredients and enter their competition.

While hop harvest commences in the Southern Hemisphere, field work is already under way on many hop farms in the North. Here are some things that brewers should know about the season to come.

While the pandemic has led to a general loosening of restrictive Prohibition-era laws regarding beer for takeaway and delivery, there’s still plenty to do to liberalize the United States’ antiquated approach to alcohol regulation.

Online alcohol marketplaces such as Drizly and Instacart aren’t just for big beer. Here’s how craft suppliers can work with retailers to boost sales on these platforms.

North Carolina’s Fonta Flora Brewery now operates three taprooms and a farm, as the company learns how to bridge the gap not just between urban and rural, but also between idealism and reality.

Expensive equipment and a steep technical learning curve make contract brewing nonalcoholic beers an attractive option for smaller breweries.