Old hops have never been fresher. With prices on the rise and some hop varieties likely to be scarce, there are treasures to be found in previous crop years. Here we delve into the science of hop storage.

A recent release at California’s Firestone Walker may be a window into where IPA is headed, going for clarity and lean fermentation while borrowing hop-saturation hocus-pocus from the hazy grimoire. Brewmaster Matt Brynildson explains.

The sea of beer variety has flipped the appeal of seasonal beers on its head—but they can still sell well. Here’s some insight on how to capitalize.

From Jackson Hole acquisitions to cross-border collabs, here are some recent news and announcements from around the industry.

The Pennsylvania brewery’s customer long-running newsletter boasts 60,000 subscribers—and growing—with an enviable open rate. In this second of a two-part series, we zoom in on how Tröegs got there.

From growing down to Rising Hope, here are some recent news and announcements from around the industry.

What is open fermentation, and why do some brewing businesses—both traditional and modern—swear by it? Here we take the lid off this method and consider its unique set of strengths and drawbacks.

Where are your hops grown? To put the hop-growing regions in their global context, here’s a comparative look at the production in various countries.

Breweries that fawn over social media while ignoring their email subscriber list are doing themselves a disservice. In the first of a two-part series, here’s why and how to refresh your newsletter strategy.

From ongoing cost pressures to a Sierra Nevada–Buffalo Trace collab, here are some recent news and announcements from around the industry.