Kate Bernot

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.

The American Southwest is facing historic reductions in something that breweries use in great quantity: water. The situation is politically fraught, but there are ways that breweries can reduce their water use and make a difference.

They can’t do it all, but group purchasing organizations offer a way for smaller breweries to access substantial savings on needed materials and key services. Here’s what to know.

Buying equipment is one of the most expensive things a brewery can do—and the process is fraught with risks. Here are some dos and don’ts from two experts on evaluating, buying, and transporting major gear.

Barring a dramatic shift in the forecast, independent breweries should be planning for a future of low—or even no—sales growth. The safest path forward includes reducing risk, optimizing cash flow, and focusing on profitability.

After three early years of explosive growth for Revision, the pandemic combined with leadership changes to slow the company’s roll. Yet Revision made it through—and the Nevada brewery has never been better prepared for the future.

While seasonals can struggle to stand out in chain retail, they tend to shine brighter at bars and restaurants.