Recent Articles

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.

There are infinite ways to spend on newer, fancier, bigger, more automated, and more efficient brewhouse gear. But which upgrades get the best ROI? Here we delve into the decisions and upgrades that get better returns for breweries of varying sizes.

Times change, the market evolves, and your brewery's branding may not be the great fit it once was. In this excerpt from their book "Craft Beer, Rebranded," Isaac Arthur and Cody Fague of CODO Design address that big question of when to rebrand.

The sales numbers don’t lie: Many drinkers are looking for what they see as healthier ways to imbibe. To meet that demand, do you need new equipment? Can you use what you already have? Here are some specific techniques (and gear) to consider.

When Lexington, Kentucky-based West Sixth Brewing bought 125 acres in rural Franklin County, it learned that agriculture is only one part of the equation.

If you’re going to run a small brewery, there’s no rule that says you have to do it full-time. Here are the perspectives of two entrepreneurs who went pro without giving up their other careers.

There are no better margins on beer than for that sold over a brewery’s own bar. Yet, additional taprooms are not a recipe for instant profit. Adam Robbings, founder of Reuben’s Brews, explores the considerations to make when planning for expansion.

Brewing marches onward—but presentation sadly lags behind, failing to do the product justice. Greg Engert, beer director of the Neighborhood Restaurant Group, offers the latest tools of the trade to help bars and taprooms rise to the challenge.

Christian DeBenedetti once wrote about beer. Now he makes it—collecting wild yeast from bees and plums and using oak puncheons for primary fermentation. In Oregon’s Willamette Valley, the future of Wolves & People remains unwritten.