Recent Articles

From online hops selection and virtual harvest to Craft Malt Week, producers and brewers are finding new ways to connect while travel is limited.

Gabe McKee, design principal at V Three Studios, explains how flexibility and reassuring design will help breweries prepare for the months to come and future events.

The longtime co-owner and operator of Left Hand Brewing in Longmont, Colorado, shares perspectives on adapting to crises and getting people and businesses safely through this pandemic.

Labor Day windstorms damage up to 5 percent of Yakima Chief’s remaining crop in Washington and Idaho, with the response complicated by wildfires and apple harvest.

No one asked for a pandemic, but here we are. As with any challenging situation, you can run and hide, or you can adapt and survive. Adam Robbings, cofounder of Reuben’s Brews, lays out a blueprint for the latter.

Alex Koral, senior regulatory counsel of Sovos ShipCompliant, shares his expertise on the changing regulatory landscape for brewers considering whether to send beer directly to their customers.

Back in May, we asked subscribers a range of questions related to the pandemic shutdown, reopening, safety, buying habits, and more. More than 4,200 responded. We compiled those insights into the graphics here, published in our Summer 2020 issue.

When COVID-19 shuttered taprooms and bars, the cofounders of a Maryland brewery whipped up a direct-to-consumer beer-sales platform, called Biermi, in record time. Then they gave it away for free.

Martin Saylor and John D. Wagner 1st West Mergers & Acquisitions explain how to credit COVID-19 losses to earnings when selling or recapitalizing your company.

New book on making hard seltzer is aimed at professional brewers as well as enthusiasts.

Taprooms and bars across the country began to seat patrons again in May and June. There was no one-size-fits-all plan for doing it safely, but there was—and still is—plenty of detailed advice. With fall and winter uncertain, that advice still applies.

A rough, surreal year continues, and many breweries may have to shut for good by the time it's over. But what if yours were just getting ready to open when the pandemic struck—in the middle of the city most severely affected by the virus?

Under criticism for not doing enough to address racism and other forms of discrimination, the trade group is laying the groundwork for possible expulsion of unruly members.

The Brewers Association's list of top 50 craft brewers (ranked by volume) has seen some shifts over the years. We first mapped this out in 2015, and we update it every year. Here’s the latest snapshot of growth, contraction, and consolidation.

Neil Witte, draft-beer wizard and founder of Craft Quality Solutions and Tapstar, offers practical tips on ensuring that untainted beer flows from draft systems that have been idle.

GABF goes online this year—our pretzel necklaces will look fine on Zoom—while the competition will proceed with care. August 28 is the deadline to submit beers.

Greg Engert, beer director of the Neighborhood Restaurant Group, shares his insights into how beer sales and service—in bars, restaurants, and taprooms—may continue to look in the months to come.

The times, they are a-changin’. Gone is the old startup mantra of “plan big for growth,” replaced by a lean “test the concept and grow with demand” philosophy. That's pushing equipment manufacturers toward innovative, scalable solutions.

The Brooklyn brewmaster says the Michael Jackson Foundation for Brewing and Distilling will award scholarships for people of color to attend technical courses and become industry leaders.

Plan your detours: This tiny, made-from-scratch southern Illinois brewery has become a destination by specializing in highly drinkable beers made from seasonal ingredients—such as mushrooms, tree bark, or leaves—that its duo find or grow themselves.