John M. Verive

Professional photographers, marketing experts, brewers, and social-media natives share advice on how to get more comfortable taking pictures of (and telling stories about) your beer.

Artificial intelligence is here, and brewing will never be the same. But will it be death from a thousand cuts or a million little improvements?

Gaining visibility on your brewery’s use of carbon dioxide can help protect your team and the bottom line.

As the climate changes, so does our malt. With the weather in barley-growing regions more prone to extremes than it once was, brewers are often facing lower efficiencies, higher finishing gravities, or stubborn lauters—unless they’re ready to adjust.

What’s really going on in that lauter tun, anyway—and how long’s it going to take? Stuck or slow sparges can disrupt production and quality. Let’s zoom in on how best to manage the process and avoid surprises.

We know it destroys microorganisms, but does it destroy flavor profiles, too? In your quest for quality and stability, pasteurization can do more than prevent infection.

Amid craft lager’s surge, smaller maltsters are sending up signals for an unlikely trend, producing small batches of unusual smoked malts made with a variety of woods. Brewers dig it, too—but will drinkers follow?

Craft breweries are awash in raw data, and the road to higher quality and wider margins begins with making better use of it.

With costs up and growth flat, here’s how skilled brewers are making the most of every brewhouse turn.

The old tech of the oak barrel still works beautifully in the brewery—but it does need a nice, solid thwack with the mallet now and then. Brewers are already janitors, plumbers, and microbiologists, among other things. Might as well add coopers to the list.