Showing 101-120 of 837 articles
Born of companionship, curiosity, and confident risk-taking, this soulful North Carolina brewery continues to explore new creative interests while growing deeper roots in its community.
By taking some new approaches to pairing beer and food, we can energize the craft-brewing scene and create the kinds of experiences that keep people coming back for more.
It’s rough out there—even for young, freshly developed hop cultivars. Yet while many brewers are buying fewer hops these days, the Help Wanted sign is still out for new ones.
These self-described “coyotes” are always on the hunt for the next improvement and next opportunity—a drive that’s led them to medals, expansion, and the flavorful grounds beyond beer.
IPAs are known crowd-pleasers, but what about that lighter style or passion project that somehow catches fire? Can your brewery capture that lightning in a bottle (or can, or keg) and reproduce the magic?
When it comes to malt these days, brewers are spoiled for choice—and yet maltsters continue to try new things, working to release products that satisfy modern brewhouse demands … and, maybe, find a place in your next recipe.
Not every brand can be a hit. Even at the most successful breweries, classics must make way for new chart-toppers. Here, we chart New Belgium’s brands as they’ve appeared among the top 25 craft beers annually since 2020, as the Voodoo Ranger line has ascended.
Brewers share strategies for reducing costs on craft beer’s most competitive style.
In hard seltzers and other FMBs, sulfur as an off-flavor can be an even smellier obstacle than it is in beer. Here’s how to avoid it.
Beer is already made from plants, and foraging for local flavor is nothing new to terroir-focused breweries. So, what does it mean to brew with botanicals—and could your brewery capitalize on the trend?
As demand grows for nonalcoholic craft beer, brewers and manufacturers are answering the call with a new wave of innovations—and the results have never tasted better.
As growers hunt for better visibility into the hop market’s future, researchers are looking into how brewing and growing practices might change in ways that directly affect the character of beer.
One way that yeast labs are developing new strains is a method called adaptive lab evolution, which avoids genetic modification while aiming for specific traits sought by brewers—such as greater tolerance to alcohol, or to terpenes. Here’s how it works.
Besides homebrewing, it’s the way that some of us got into craft beer in the first place—collecting, saving, and (usually) sharing bottles that would be kept in the cellar. But the culture has shifted, and the industry has shifted with it.
In roughly half the United States, a growing number of hemp-based THC products are finding customers, often in a regulatory vacuum. There are opportunities there for small breweries—but there are also plenty of questions yet to be resolved.
Here's a fresh look at the growth in the number of breweries in the United States—growth that’s been leveling off, recently—with some other data points for context.
By making direct connections with farmers, wherever they are, brewers can improve the quality and variety of hops they get—even at the smallest breweries.
Utah’s liquor laws are less than ideal for its craft brewers, who make plenty of great beer anyway. Some of the best in recent years is coming from a small, lager-centric outfit about 10 minutes from the airport. Going there for a visit? Welcome to the family.
Beer festivals aren’t the only kinds of events where small breweries can raise their profiles and win over new customers. From local fundraisers and art shows to major music festivals, here are some tips on identifying events and getting the most out of them.
Recent research into a handful of near-forgotten yeast strains reveals the potential for more distinctive hop-forward lagers.