Kate Bernot

With a tight focus on oak-aged beers inspired by Belgian lambic and gueuze, Lisa and Brandon Boldt are making their niche more convivial and approachable.

New research and can-lining tech are expanding the options for beverages such as hard kombucha, canned cocktails, and more. Meanwhile, experts strongly urge brewers to test their cans thoroughly before releasing new drinks to market.

Results of a burnout survey indicate beer industry pros are asking fundamental questions about their career paths, often feeling undervalued—and some are leaving it all behind.

With tighter competition, fewer wholesalers, and lower wholesaler interest, small breweries are looking for incremental ways to grow sales. That’s led to new models and some new opportunities—but there are no easy paths.

As damaging weather events become more common, breweries should consider whether investing in backup equipment now could help save money in the long term.

For some breweries looking beyond beer, copackers have become vital partners for launching new products. Here’s what to know when weighing your options.

Much of the growth in convenience-store beer coolers is in the form of large, single-serve packages—but that doesn’t make the stovepipe a sure bet for all breweries.

It’s long been known that malt contains precursor compounds that can be unlocked via fermentation for bright, tropical-fruit aromas. Researchers are beginning to quantify those contributions, and brewers are putting them to work in the brewhouse.

Minnesota’s peculiar beer laws compelled Austin Jevne and Annie Henderson to spin off a contract-brewed brand distinct from their original brewpub. Turns out, the lemonade they made from those lemons tastes pretty sweet.

From the NBA to the NHL to minor league baseball, sports venues are looking for local beer brands to join the widening variety of local food. Here’s a look at the costs and opportunities for small breweries considering whether to jump into the arena.