Don Tse

Inspired by traditional farmhouse brewing, and further propelled by positive results—including increased sales—some brewers say they’re getting better beers without boiling.

Better brewing through chemistry? From avoiding stuck mashes to boosting hop aroma while dodging diacetyl (and decreasing tank time), there may be multiple uses for exogenous enzymes in your brewery.

Kettle acidification has become an important technique in the craft brewer’s bag of tricks. Here’s some advice from a few of the best in the business on how to get greater consistency and depth of flavor when deploying lactic acid–producing bacteria.

They don’t just look impressive and produce some unique beers, but they’re also relatively inexpensive and easy to maintain. Might a foeder be a good fit for your cellar?

While we have a plethora of options for ale yeast, lager strains have been few and relatively similar. That’s already changing thanks to recent research, and brewers who rethink lager may be the ones who stand out in a tightening market.

Quick acidification has become an important tool in the flavor kit of craft breweries worldwide. Brewers have honed their methods while labs have added plenty of new options. So, how well do you know your microbes?

Some brewers make a strong argument for wider, shallower fermentors—for better esters, healthier yeast, quicker turnaround, and more.

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.

Happy yeast make better beer and a stronger brewing business. Here are some tips from the yeast whisperers to maximize your fermentations and lock in greater consistency.

For a smaller brewery ready to improve data collection and quality control, the idea of adding a lab or dedicated staff may seem out of reach. However, there are real steps that any brewery can take to help ensure quality—and many cost little or nothing.