Recent Articles

With costs up and growth flat, here’s how skilled brewers are making the most of every brewhouse turn.

In the hills of rural eastern Ohio, you won’t find Wooly Pig Farm Brewery by accident. Yet with an accomplished brewer who brews only unfiltered lager, sells it all on-site, and feeds spent grain to the hogs, there are plenty of reasons to find it on purpose.

As taprooms seek more creative ways to attract customers, it’s worth considering how happy-hour specials might (or might not) work out at your brewery.

Anecdotally, we’ve all seen just how much weight consumers put on the idea of “local” when choosing beers and breweries. But how much value do they really place on this often-ambiguous concept?

There’s a hop surplus now and a flush spot market, but that won’t always be true. What do hop merchants say brewers should be asking, to ensure quality and spend wisely?

The fusion of hard seltzer and hop water is happening—and in a niche of the booming “fourth category,” there may be a thirst for it.

What does it mean to generate consistent sales velocity? Here, wholesalers share what they wish breweries knew about it.

In today’s hop-forward beers, whirlpool additions contribute many of the IBUs—yet the results are less clear-cut than adding to the boil. Research—some new, some not so new—may provide direction.

Researchers and yeast labs are looking closer at whether yeast-killing yeast—such as those that snuff out diastatic strains, preventing cross-contamination—may have broader applications in brewing.

Winter has come. Across much of the North America, the post-holidays lull can be devastating to hospitality-focused businesses that aren’t prepared. Here are some strategies to survive until spring.

With rents increasing and sales growth slowing, keeping costs in check can make or break a brewing business.

Whether through consolidation or layoffs, a brewery can lose its point of contact at a wholesaler. Here’s how to keep sales on track while strengthening your partnerships in the middle tier.

The old tech of the oak barrel still works beautifully in the brewery—but it does need a nice, solid thwack with the mallet now and then. Brewers are already janitors, plumbers, and microbiologists, among other things. Might as well add coopers to the list.

People are going out less often, generally, and brewery taprooms have had to get more creative to keep those beers pouring and margins healthy. Here are specific tips on how to entice customers out and make it worth their while.

An economist for the industry group for more than a decade, Watson steps into the lead role upon the retirement of Bob Pease.

Brewer’s Gold established the viability of hybrid hops, and its offspring include some of modern brewing’s biggest aroma stars. Don’t call it a comeback, but Russian River is exploring what it may contribute today.

Getting label approval for beers that include certain ingredients should be a simpler process after the addition of two dozen items to a list of those exempt from formula requirements.

Amid the enduring popularity of soft, pale, hazy IPAs, maltsters have worked to develop wheat malts specifically meant to fit the (grain) bill. Here are two examples, with insights from brewers who use them.

Understanding the cost of wages and benefits is more important than ever. The balance is in finding creative ways to keep them steady while ensuring that employees feel valued.

What do changes in the beer market and drinking habits portend for one of the most creative and influential beer-producing countries? These data points from the Belgian Brewers industry group provide an eye-opening glimpse.