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.
It started as a tweet, in response to the sort of anonymous personal attack that has become all too common online. Then it struck a chord, and it snowballed. That ball is still rolling.
In this era of stripped-down industrial taprooms and food trucks, Moody Tongue’s classy new Dining Room in Chicago offers $155 pairing menus. Behind the scenes: a brewer who thinks like a chef, and a chef who drinks like a brewer.
Be still, my beating heart: There are data to back up the oft-repeated (or is it oft-wished?) observation that lager may be the next big thing.
The Brewers Association releases a checklist for breweries preparing to reopen their doors. Meanwhile, amid lean times for the industry, the group announces layoffs and budget cuts.