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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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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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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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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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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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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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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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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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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.
Here's a fresh look at the growth in the number of breweries in the United States—growth that’s been leveling off, recently—with some other data points for context.
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By making direct connections with farmers, wherever they are, brewers can improve the quality and variety of hops they get—even at the smallest breweries.
Utah’s liquor laws are less than ideal for its craft brewers, who make plenty of great beer anyway. Some of the best in recent years is coming from a small, lager-centric outfit about 10 minutes from the airport. Going there for a visit? Welcome to the family.
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Beer festivals aren’t the only kinds of events where small breweries can raise their profiles and win over new customers. From local fundraisers and art shows to major music festivals, here are some tips on identifying events and getting the most out of them.
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Recent research into a handful of near-forgotten yeast strains reveals the potential for more distinctive hop-forward lagers.
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One of the most convenient packaging options for small, draft-focused breweries also happens to be fraught with shelf-life issues. Yet benchtop can seamers have their fans, and they have advantages, too. Here’s how to do it right.
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Keeping a brewhouse running efficiently is an even taller order when tourism and weather create major demand swings throughout the year. Here’s how breweries manage production through the seasonal ups and down.
