A Sober Look at AI in the Brewery

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?

By: John M. Verive

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Your Brewery’s Most Valuable By-Product? Its Data.

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How Breweries Are Answering the Cocktail Call with Malt-Based Drinks

When done thoughtfully, fruited sours, spiked sodas, and even hard seltzers can address many of the same drinker demands as RTD cocktails.

By: Kate Bernot

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THC Beverages: Preparing Your Brewery for the Opportunity

Quality Control: Measuring What We First Drink with Our Eyes

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.

By: Jessie Smith

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Quality Control: Top Tips for Reducing DO on Inline Canning

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How a Coffee Program Could Perk Up Your Brewery

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?

By: Courtney Iseman

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Unusual Brewery Tenants and Taproom Synergies

How Bars and Taprooms Can Compete with the Virtual Life

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.

By: Greg Engert

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Behind the Bar: Elevating Service to the Level Your Beer Deserves

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Malt Insider: What Loxless Barley Might Do for the Craft Brewery

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?

By: Don Tse

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Malt Insider: Investigating What Sets Floor Malt Apart

Case Study: Hold Out Is on a Quest to Keep Austin Beer’d

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.

By: Kate Bernot

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Case Study: Pinthouse Pizza

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Foam Loves Hops (Except When It Doesn’t)

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.

By: Stan Hieronymus

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Pour Authority: Setting Your Beers Apart with Elevated Technique

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Unusual Brewery Tenants and Taproom Synergies

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.

By: David Nilsen

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Solving for Pie: Three Ways to Lure Them with Pizza

Infographic: Packaging that Grabs Eyeballs

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.

By: Jamie Bogner

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How to Effectively Communicate the Flavors of Your Beers

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THC Beverages: Preparing Your Brewery for the Opportunity

As a brewer, you have experience in making delicious beverages, but hemp-derived THC drinks are not beer. Here’s what to know about production timelines, sales, staffing, and more.

By: Kate Bernot

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

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Invisible Inefficiencies: Optimizing CO2 in the Brewery

Gaining visibility on your brewery’s use of carbon dioxide can help protect your team and the bottom line.

By: John M. Verive

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Recapturing CO2: It’s a Gas

Your Summer 2025 Brewing Industry Guide Is Here to Help Beer Wrestle with the Virtual Life

From keg fleets to fresh hops, our latest issue packs in a panoply of perspective on today’s beer market, operational advice, technical tips, and more.

By: Joe Stange

Industry All Access Exclusive

Hitting the Moving Target: Competition Strategies that Win

When it comes to succeeding at competitions, brewing great beer is only the baseline. From two of the winningest breweries in the United States, here are key strategies to increase the odds.

By: Ryan Pachmayer

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Beer Awards: Sizing Up the Competitions

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