Brewing stories & advice you won't find anywhere else

Quality, price, and scalability remain drawbacks for small-batch local malt, but many small breweries argue that the benefits far outweigh the costs.

Many German breweries produce more than beer, and Urban Chestnut’s Florian Kuplent got his start at just such a brewery. Here he explains a pragmatic approach to broadening a brewing business, walking us drink-by-drink through their beverage program.

Fun, casual workplaces in industries dominated by men tend to be the most prone to sexual harassment issues. Here are several ways to get ahead of potential problems and protect your team.

Four highly respected breweries that have launched hard seltzers—DC Brau, Fonta Flora, SweetWater, and Oskar Blues—candidly discuss why they did it, what they learned along the way, and what advice they have for other breweries bound to enter the fray.

Last year’s wildfires had an unforeseen effect on the 2020 hop crop. The phenols involved have low volatility and high solubility, which means they transfer easily from hops to beer. Here’s what you need to know.

To brew a quality product and set it apart in an increasingly crowded market, there is a lot more to know than how to ferment sugary water. Here, we lay out some specific technical considerations for brewing better hard seltzer, properly and safely.

The aluminum-can shortage has led many breweries to take a fresh look at putting brands back into glass bottles. Logistically, of course, this is no mere flipping of a switch. Here are some factors to consider.

Q: How do you increase sales despite stringent regulations for health and safety? A: Don’t think of your customers as monolithic. Instead, consider their different comfort levels, and what you can do to create compelling experiences for each.

The programmer’s approach—test out a new thing, see if it works, then fine-tune and launch the update—has led Boston-area brewery Night Shift into a diverse portfolio of beverages and a flourishing distribution business.

In the last of a three-part series on trademark law for craft brewers, attorney John S. Miranda explains the unique challenges of researching and claiming trademarks in the field of brewing.

Customers’ attitudes toward returning to on-premise consumption have been in motion throughout the pandemic. From our Winter 2020 issue, here is a pre-holidays glance at some factors in those decisions.

Breweries that altered their businesses to stay afloat during the pandemic are beginning to see that many of those changes will stick around. Here are several ways the industry will look different on the other side.

Among the myriad ways that taprooms and brewpubs are luring customers this winter—beyond blankets and space heaters—is one approach that appears counterintuitive during a pandemic: by organizing special events.

San Diego lamented the loss of Gordon Biersch’s consistently stellar lagers—until, about $8 million later, Puesto Cervecería opened in the same spot, with a new look, bright Mexican fare, and the same brewer and brewhouse as before.