Joe Stange

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.

This St. Louis brewery was making highly regarded beer, but that wasn’t enough to keep it going in a tightening market. Here, Founder and Brewer Kyle Kohlmorgen shares lessons learned in the getting to open—and then having to shut down—his dream.

Craft beer saw a continuation of steady growth last year—a mark that will inevitably be used to measure the negative impact of COVID-19 and the measures needed to curb it.

In an unprecedented crisis, the U.S. government will try to mitigate the damage to the economy and small businesses. But what form will those measures take, and how soon? Here are specific recommendations for brewers calling their lawmakers today.

As people stay home, social practices meant to save lives will take a toll on businesses that rely on public life. Where possible, breweries are adapting to stay afloat.

As coronavirus spreads, the Brewers Association has called off the CBC, World BrewExpo trade show, and World Beer Cup out of caution.

So far, the Brewers Association says the CBC and World Beer Cup will move forward. Meanwhile, the BA has published best-practices guidelines for breweries during the pandemic.

How much should you lock in on a hops contract, and for how long? How much should you rely on the spot market? Here are three perspectives on how to make sure your brewery has the hops it needs.