Recent Articles

Surly Brewing Co.’s new flagship brewery, restaurant, and beer hall reflect design guidelines that breweries of all sizes can learn from.

It’s not enough to make decent beer these days. Seek that special something that differentiates your brand from the rest.

New Belgium Brewing’s Lindsay Barr offers practical advice on putting effective sensory analysis to work for you.

Guiding a new brewery from its infancy into a productive, well-rounded, and functional business is no easy feat. Here, successful craft-beer entrepreneurs share their key strategies and guiding principles for realizing sustainable and satisfying growth.

Effectively working with mixed-culture fermentation and barrel aging can be a tricky, time-intensive business. Three of the industry’s best offer their insights.

Brewers are proving the maxim “beer is food” in increasingly creative and progressive ways, moving beyond pub grub and simple pairing dinners to embrace (and even change) the broader culinary world.

As the craft-beer industry continues to mature and gain market share, top brewers foresee a future where the largest growth opportunities are found on a smaller scale.

Where craft brewers used to be somewhat limited in the varieties and specifications of their malt, large and smaller producers alike are beginning to provide more options with craft in mind.

Given recent shortages and the overall volatility of the world’s hops market, a smart brewer knows the safe bet is on soundly reasoned contracts.

Evaluate your brewing style and production goals to find a system that will move you forward.

Firestone Walker Brewmaster Matt Brynildson is at the forefront of the commercial side of blending beer, blending everything from the signature limited-release anniversary bottles to their widely released six-pack beer DBA.