Recent Articles

For the new generation of drinkers, craft beer isn’t anything revolutionary—it was already ubiquitous. But by providing opportunities for memorable experiences, craft brewers can still win over these drinkers.

Adding a distillery to a brewing business can be a big leap—but there are synergies that can help the cost and effort pay off. Here’s how getting into craft spirits can add value to your brewery while leveraging costs.

The NB2A’s executive director shares the vision and mission driving this new industry group, which aims to reduce inequity and expand opportunities while growing the cultural footprint of craft beer.

The farming practices are still new and not always clearly defined, but supporters of regenerative agriculture make the case that it could lead to better grains, better beer, and happier farmers.

In this clip from his video course, Breakside cofounder and brewmaster Ben Edmunds explains why ALDC is no silver bullet when it comes to hop creep—and how his team found a better way to use it while shaving off some tank time.

Plenty of evidence suggests that skillfully applied hop character can make NA beers more satisfying. While making them both tasty and food-safe is a challenge, the knowledge base is growing alongside the number of hop products that can help.

Much is made of the current market challenges facing beer. Lost in the discussion of brewery closures is a broader question: ”What should be normal?” From the Summer 2024 issue of our Brewing Industry Guide, here are a few stats for context.

A smattering of craft breweries across the country are making natural wines—and it’s not just an afterthought. Here’s how they’re adding a widely popular beverage while treating its creation in the same way they treat their brewing: with intention.

Looking for a way to get better yield while maximizing your equipment and hitting your targets consistently? Try mashing and brewing to a higher gravity, then adding water before fermentation. Breakside brewmaster Ben Edmunds explains.

Seeking capability rather than job-specific experience while cross-training your staff on a variety of tasks can reap dividends. Here’s how some brewery operators are looking at hiring in a new way that strengthens their teams and offers competitive advantages.

In Portland, Oregon, a lauded brewer and a celebrated chef join forces for a modern brewpub that’s greater than the sum of its parts.

From the barley farmer’s rain forecast to adjusting your grain bill, here’s how malt develops its protein content and what that means for your beer.

New varieties and products on the immediate horizon range from a defiantly intriguing public hop to compounds that might emulate “sticking your head in a bag of weed.” Will you apply the eye dropper, or the sledgehammer?

In this clip from his video course, Breakside brewmaster Ben Edmunds makes the case for streamlining the number of water profiles at your brewery—a change that leads to better comparisons among beers and adjustments that can improve multiple beers at once.

Successful breweries prioritize quality, from raw materials all the way to finished, packaged product. Yet even after your beer leaves the brewery grounds, there are ways to help ensure that people are enjoying the best possible version of it.

It’s never easy when some doors shut for good—especially when you’ve put so much into opening them and running the business. Yet hospitality evolves, change is inevitable, and each hard-earned lesson can strengthen your next endeavor, ensuring that the past becomes prologue.

In the context of an industry desperate to attract younger customers, can small breweries looking to grow their brands afford to overlook such a popular platform? Here we look at the potential pros and cons of getting into the TikTok game.

Whether it’s an unfamiliar style, yeast, or dipping into barrel-aging and blending, Breakside brewmaster Ben Edmunds explains why it pays to know your brewery’s wheelhouse—and to carefully, thoughtfully add to those strengths.

In IPAs, hops do the talking, but building the right platform gives them the best chance to have their say. Here, a few award-winning brewers share advice on creating that malt base—especially for the American and West Coast styles—plus, we look at a new base malt designed especially for IPA.

Most people who operate small breweries don’t want to go into the restaurant business—yet food is an increasingly important way to attract customers and increase beer sales. For small breweries considering what kind of food program might be the best fit, here are some lessons learned.