Recent Articles

In this excerpt from their conversation for Craft Beer & Brewing Podcast Episode 400, editorial director Jamie Bogner and WeldWerks founder Neil Fisher look back on the industry’s past decade, looking for light to shed on its present and future.

We know it destroys microorganisms, but does it destroy flavor profiles, too? In your quest for quality and stability, pasteurization can do more than prevent infection.

Issue drop! The Spring 2025 issue of the Brewing Industry Guide is now online for subscribers, and it should be beginning to show up in your real-life mailboxes. Here’s a peek at what you’ll find inside.

Kegs are expensive and attrition is inevitable, even as the market for draft beer gets tighter. The good news: When it comes to managing that fleet, brewers today have more options than ever.

Your brewery has the potential to tap into a wider audience, bearing in mind that today’s typical drinkers aren’t beer geeks. Here’s how to grab their attention with flavor descriptions that resonate.

Amid craft lager’s surge, smaller maltsters are sending up signals for an unlikely trend, producing small batches of unusual smoked malts made with a variety of woods. Brewers dig it, too—but will drinkers follow?

Craft breweries are awash in raw data, and the road to higher quality and wider margins begins with making better use of it.

The boom days are over, but in many ways independent breweries are in a better place than other alcohol producers and other hospitality segments. Meanwhile, pockets of growth remain.

While the Pacific Northwest has been cutting back on acreage amid an ongoing hop surplus, the international picture is more complex. Here’s a look at 2024 acreage in various countries versus the previous year.

Cuts to the federal workforce are directly hindering programs that breed new hop varieties and work to solve agronomic problems.

Local beer weeks started happening when craft beer was the new kid on the block, and they were ideal for attracting new customers. Yet they can still shift to appeal to today’s informed consumers—and breweries can benefit.

In Rochester, New York, a dream team of beer and hospitality pros has formed a brewpub Voltron that’s thrilling locals while rapidly earning state and national attention.

American farmers won’t reduce acreage as dramatically as they did in 2023 and 2024, but the industry has yet to find a healthy balance. What’s it mean for brewers, in the near-term?

Many smaller breweries lack the resources to perform regular cell counts on their yeast pitches or slurries. Luckily, yeast share some of their secrets with us via pH values, and that can be an easy way to check on their health. Here’s what to know.

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.