Joe Stange is Managing Editor of Craft Beer & Brewing Magazine® and the Brewing Industry Guide®. Have story tips or suggestions? Contact him at [email protected].
Led by Ukraine’s first Cicerone, an international effort aims to rally brewers and drinkers to raise funds for humanitarian relief.
In Bellingham, Washington, the cozy Otherlands brewery-café offers a lesson in Old World–inspired hospitality—as well as the risks and potential rewards of sticking stubbornly to a vision for your business.
The new vaccination requirement includes all participants and attendees of the Craft Brewers Conference and Great American Beer Festival.
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Far from any coasts and hours from the nearest big city, Ozark Beer has diligently grown its business in Northwest Arkansas with highly drinkable, reasonably priced beer and a locally rooted ethos.
Was Heater Allen brewing lager before it was cool? Trick question. Lager has always been cool—it just took the rest of you a while to catch on. Here, the daughter-father team Lisa and Rick Allen lay out their approach to running a lasting niche business.
Harvesting their own grains and yeasts for country ales and lagers, Bonnie and John Branding are out to prove they can build a sustainable farm business by growing beers that taste like their place.
Registration opens in June for this year’s GABF competition. Changes to the style guidelines this year include new homes for lower-strength Belgian-style ales and Kentucky Common, while pale ales and IPAs got tweaks to reflect the growing aroma spectrum.
While Homebrew Con and GABF stay virtual for 2021, the CBC and its global brewing trade show will start accepting registration on May 4 for limited in-person attendance in Denver.
Many German breweries produce more than beer, and Urban Chestnut’s Florian Kuplent got his start at just such a brewery. Here he explains a pragmatic approach to broadening a brewing business, walking us drink-by-drink through their beverage program.
To brew a quality product and set it apart in an increasingly crowded market, there is a lot more to know than how to ferment sugary water. Here, we lay out some specific technical considerations for brewing better hard seltzer, properly and safely.