Joe Stange is Managing Editor of Craft Beer & Brewing Magazine® and the Brewing Industry Guide®. Have story tips or suggestions? Contact him at [email protected].
The process behind long-expected changes in federal labeling rules is lumbering into motion. Brewers have until March 29 to submit public comments on how proposed requirements would affect their businesses.
The craft-brewing community in North Carolina and around the country is responding this week after the accidental death of Dan Wade, cofounder of Wooden Robot in Charlotte.
As a small brewery devoted to cask-conditioned ale, Seattle’s Machine House is a rare bird in the United States—and it’s one that recently marked a decade of brewing, guided by the pragmatism of founder Bill Arnott and his “simple, primitive” approach to making their distinctive yet highly accessible beers
Leaning into classic styles while focusing on its regional market, Central California’s Figueroa Mountain Brewing is sticking to its game plan: keep brewing approachable beers of uncompromising quality.
Kevin Ashford, the award-winning brewmaster at Central California’s Figueroa Mountain, has some thoughts on the future of lager and New World hops. Are we already looking at the next pivotal moment in the evolution of craft beer?
For an industry that struggles to attract new kinds of customers, there are lessons to be learned at Talea Beer. Cofounded by Tara Hankinson and LeAnn Darland, the brewery and its taprooms are building a strong following among the women of New York City.
In Massachusetts, Notch has carved a niche for traditional lagers and ales of modest strength and for bar service that honors those traditions—and, along the way, its confident approach has had an outsized influence on the industry.
In New York’s Hudson Valley, one of the country’s most respected family-run breweries is keeping it small and intentional, making deliberate choices aimed at better living.
This tiny brewpub on California’s Central Coast recently put the beer world on notice when, at the World Beer Cup, it pulled off what should have been impossible—then very nearly did it again at GABF. Here’s how it happened.
CO2 prices are spiking, allotments are limited, and suppliers don’t expect the shortage to let up until late fall at the earliest. Is it time to consider shifting to nitrogen in the cellar? Boston’s Dorchester Brewing offers an example and some guidance.