Behind The Bar: Beer-and-Food Pairing, 2.0

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.

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New Hop Varieties Are Graduating into a Tough Job Market

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.

Case Study: Pittsburgh’s Cinderlands Is Engineering Flavor

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.

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Surprise Hits: Beers that Unexpectedly Went Big for Their Breweries

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?

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The Art, Science, and Business of Wood-Aged Beers with New Belgium’s Lauren Woods Limbach

From forecasting your foeders to flavoring with fruit, New Belgium’s wood-cellar director and master blender Lauren Woods Limbach shares the expertise she’s amassed over more than two decades of running a successful, large-scale wood-aging program.

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Breakside’s Guide to Institutional Beer Quality

Ben Edmunds, cofounder and brewmaster of Breakside Brewing in Portland, Oregon, shares his insights on how to build and maintain a methodical quality program that can take your brewery’s beers from consistently good to consistently excellent.

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Malt Insider: Novel Malts for Novel Beers

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.

Infographic: The Power of Creative Destruction

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.

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Building a Leaner, Meaner, More Cost-Effective IPA

Brewers share strategies for reducing costs on craft beer’s most competitive style.

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Quality Control, Beyond Beer: Reducing Stress (and Sulfur) in Your Beverages

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.

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Ingredient Spotlight: Brewing with Botanicals

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?

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Gearhead: This Ain’t Your Dad’s Near-Beer

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.

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Hops Insider: Show Us Your Cones, and the Future

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.

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Under the Microscope: These Yeast Strains Are Powerlifters Now

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.

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Drinking Trends: Is the Beer Cellar Dead?

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.

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The Year of “More”: Hemp-Derived THC Drinks Are Booming (for Now)

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.

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