There’s no beer without the farmers who grow its ingredients, and there’s no sugar-coating the impact of beer’s current pullback on what they need from those farms. Here we map the year-over-year changes in barley and hop production based on data from the USDA.
It takes some extra attention to pricing and inventory, but some smaller breweries are finding that mixed packs can help energize to-go sales from the taproom.
Whether it’s a table beer that expresses terroir or a bare-bones local lager that lets its ingredients shine, there may be opportunities for small breweries to tap into a segment of wine that’s buzzing.
Why should flavor get all the attention? Mouthfeel matters, and recent research aims to expand our vocabulary and connect it more closely to beer’s chemistry and the brewing process.
Based on some of the latest economic data, here are a few visuals on the recent growth in nonalcoholic beer.
Special maltose-negative yeast strains offer an accessible route to nonalcoholic beer with a low cost of entry. While pitching the yeast is easy, however, dialing in a tasty NA product demands iteration and a careful process.
Collaboration is part of modern craft beer’s DNA, but today’s challenges mean brewers must be choosier about when and where they dedicate their time. From fellow industry pros, here are some key considerations to keep in mind.
In South Florida, former science teacher John Hoolihan is scaling up his pursuit of flavor, fueled by demand for sparkling meads and informed by a feedback loop where customers have a real say.
With picking now underway in the Pacific Northwest, there are three debutants at the harvest ball. What might Dolcita, Vera, and HQG4 add to your brewery’s portfolio?
Professional photographers, marketing experts, brewers, and social-media natives share advice on how to get more comfortable taking pictures of (and telling stories about) your beer.
Artificial intelligence is here, and brewing will never be the same. But will it be death from a thousand cuts or a million little improvements?
When done thoughtfully, fruited sours, spiked sodas, and even hard seltzers can address many of the same drinker demands as RTD cocktails.
Quality isn’t only about flavor and freshness—testing for color is important for making sure your beer is consistently meeting the drinker’s expectations. Here’s what to know.
Brews of a different kind have the potential to bolster sales and expand your brewery’s local footprint. But quality-focused coffee programs take a variety of shapes—which is the right fit for your brewing business?
With abundant amusements and comforts at home, people are going out less—a blow to hospitality, to draft beer, and to craft. Here’s how we can lean into craft beer’s strengths, aiming to lure drinkers away from their screens and back to the social life.
First developed by multinational lager breweries, hybrid malting barleys are now available that can extend shelf life while eliminating DMS and improving quality, among other possible benefits. Will smaller breweries find a use for them?
These hospitality veterans are leveraging a quirky location and daylight synergy with coffee and cocktails to tune a vibe that's in sync with their city.
That IPA has more hops than a pilsner—so, why did the head collapse so quickly? The variables are many and complex, especially when they include advanced hop products.
Sharing space in the brewery with compatible businesses can help bring in new customers and add to the overall experience—but there are challenges as well as opportunities.
Store shelves are crowded, and great packaging can help brands connect with customers amid the competition. Here we look at some findings from a study that tracked customers’ eye movements when shopping for beer.
The Fall 2025 Brewing Industry Guide dives into the strategies, science, and stories shaping the future of beer and brewing.
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