The Great American Beer Festival will happen this year, but in an altered and dispersed form. Besides a two-day virtual event, hundreds of breweries around the country are offering sweet deals to passport holders. The crazy thing? It just might work.
Labor Day windstorms damage up to 5 percent of Yakima Chief’s remaining crop in Washington and Idaho, with the response complicated by wildfires and apple harvest.
Taprooms and bars across the country began to seat patrons again in May and June. There was no one-size-fits-all plan for doing it safely, but there was—and still is—plenty of detailed advice. With fall and winter uncertain, that advice still applies.
A rough, surreal year continues, and many breweries may have to shut for good by the time it's over. But what if yours were just getting ready to open when the pandemic struck—in the middle of the city most severely affected by the virus?
GABF goes online this year—our pretzel necklaces will look fine on Zoom—while the competition will proceed with care. August 28 is the deadline to submit beers.
The Brooklyn brewmaster says the Michael Jackson Foundation for Brewing and Distilling will award scholarships for people of color to attend technical courses and become industry leaders.
Plan your detours: This tiny, made-from-scratch southern Illinois brewery has become a destination by specializing in highly drinkable beers made from seasonal ingredients—such as mushrooms, tree bark, or leaves—that its duo find or grow themselves.
The sales numbers don’t lie: Many drinkers are looking for what they see as healthier ways to imbibe. To meet that demand, do you need new equipment? Can you use what you already have? Here are some specific techniques (and gear) to consider.
If you’re going to run a small brewery, there’s no rule that says you have to do it full-time. Here are the perspectives of two entrepreneurs who went pro without giving up their other careers.
Christian DeBenedetti once wrote about beer. Now he makes it—collecting wild yeast from bees and plums and using oak puncheons for primary fermentation. In Oregon’s Willamette Valley, the future of Wolves & People remains unwritten.