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.