Recent Articles

Rebecca Kern, an animal scientist who works with livestock producers, argues that brewers are missing out by viewing spent grains as waste instead of a “co-product.”

Independent brewers are prolific consumers of malt, increasingly nudging growers and maltsters into more characterful varieties. What’s lacking is wider adoption of programs that can evaluate and analyze that character—and then communicate it to drinkers.

The more people who get vaccinated, the more hospitality can get back to full steam and do it as safely as possible. Breweries have been finding ways to get involved—including the obvious.

Our latest in a series on small breweries going beyond beer: From a young brewery built to anticipate the latest trends, the Lulz brand of seltzers finds success by embracing big flavor while shedding all beery pretensions.

Online beers sales are growing, but there are complex state and local rules that must be understood to be followed. Knowing and following those rules is key to further expanding this avenue to additional sales.

The recent outpouring of stories about sexism and harassment makes it plain that breweries must do more to cultivate environments where people look out for each other. Here are concrete suggestions from experts on how to get there.

In Durango, Colorado, Ska Brewing’s path to hard seltzer and CBD-infused soda began by making flavored water for the team and giving it away to patrons. Scaling up to alcoholic seltzer worth drinking, however, proved to be a bigger challenge than expected.

Harvesting their own grains and yeasts for country ales and lagers, Bonnie and John Branding are out to prove they can build a sustainable farm business by growing beers that taste like their place.

In this ongoing series that looks at hop-related issues that will matter to brewers in the years to come, Stan Hieronymus spotlights the need to think ahead when it comes to securing the future of some valued hops from the past.

Tech that can bring beer labels to life—with animation, music, information, stories, and more—may soon be affordable to even the smallest breweries.

With draft beer poised for its comeback, Greg Engert of the Neighborhood Restaurant Group makes the case for foam and its importance to the kinds of drinking experiences that keep customers coming back for more.

A defunct brewery up for sale can be ideal for others looking to open or expand quickly—but this often comes with compromises on location, size, and space. Here, brewery operators who’ve recently been down that road share some lessons learned.

A small Michigan brewpub created a monster with its increasingly popular smoothie seltzer, expanding its footprint and inspiring imitators.

Ready to get back to holding beer fests and other special events? As more people get vaccinated and authorities relax some rules, there are ways to ensure a profitable event where people feel safe.

As bars and restaurants continue to reopen more fully and more Americans get vaccinated, we chart the welcome return of on-premise hospitality.

Let’s give the DO topic some oxygen—here are some practical ways that breweries using inline and mobile canning setups can reduce O2 in the package and better control freshness.

Registration opens in June for this year’s GABF competition. Changes to the style guidelines this year include new homes for lower-strength Belgian-style ales and Kentucky Common, while pale ales and IPAs got tweaks to reflect the growing aroma spectrum.

After years of research, brewer-led efforts to develop more exotic, expressive hop varieties that anyone can plant are beginning to sprout.

While Homebrew Con and GABF stay virtual for 2021, the CBC and its global brewing trade show will start accepting registration on May 4 for limited in-person attendance in Denver.

More breweries are now using their websites to sell beer directly to drinkers, whether for on-site pickup or for delivery straight to their doors. Subpar design can hinder those sales. Here are ways to help customers buy more.