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Whether we’re sucking it directly from the air or recapturing it from active fermentation, several factors—shortages, rising costs, and environmental concerns—are nudging more breweries away from dependence on external CO2 supply.
After 11 years in business in the nation’s capital, DC Brau is banking on a nostalgia-infused mainstream lager and a neighborhood taproom to keep the local love flowing.
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Northern Hemisphere harvests are down, with Saaz hit the hardest. Weather disruptions are on the rise, and so are costs, making long-term planning essential. In the short-term, it may be a year of substitutions—especially for lagers.
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At the helm of North Carolina’s Highland Brewing, founded by her father Oscar Wong in 1994, Leah Wong Ashburn discusses how they’re doubling down on people, values, and experience in today’s challenging environment.
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These demographic insights could help you please the fans you already have—and, potentially, win the ones you don’t have yet.
These entrepreneurs outfitting classic hot rods and fire engines with draft lines and cold boxes say they’re in the business of spreading joy—and in the meantime, they’re winning new converts to craft beer.
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When done correctly, producing exclusive beers for bars and restaurants can be a sales and marketing win. However, they also come with production challenges and regulatory hurdles.
As the harvest gets under way, here’s a visualization of the latest USDA estimates for this year’s hop crop in the Northwest.
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While not without its costs, a mash filter press can dramatically increase efficiencies and lower costs. It can also open the door to some unusual beers that would be challenging or impossible with a typical lauter tun.
From quality control to recipe tweaks to pulling out those vintage bottles for a special occasion, there is real value in systematically keeping old beers around for later reference.
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When efficiency and smart investment are top priorities, it’s time to make sure your brewery’s tech suite—from inventory to sales—delivers.
From THC in the taproom to festgoers at FoBAB, here are some recent news and announcements from around the industry.
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In the last of a three-part series focused on hop-related products that weren’t available to 20th century brewers, Stan Hieronymus examines the potential of a powder made from grape skins.
CO2 prices are spiking, allotments are limited, and suppliers don’t expect the shortage to let up until late fall at the earliest. Is it time to consider shifting to nitrogen in the cellar? Boston’s Dorchester Brewing offers an example and some guidance.
