57 articles in this category
Whether it’s a table beer that expresses terroir or a bare-bones local lager that lets its ingredients shine, there may be opportunities for small breweries to tap into a segment of wine that’s buzzing.
When done thoughtfully, fruited sours, spiked sodas, and even hard seltzers can address many of the same drinker demands as RTD cocktails.
That IPA has more hops than a pilsner—so, why did the head collapse so quickly? The variables are many and complex, especially when they include advanced hop products.
Amid the attractions of Atlantic City, Amanda Cardinali’s farmhouse-inspired Living Beer Project has taken root, embracing New Jersey ingredients, an open-ended creative process, and passion projects that intrigue customers.
New hop products turn up the volume while making “fresh” a year-round flavor.
Craft brewing may not be in expansion mode, but that hasn’t slowed the surge in hop-derived—or hop-inspired—flavor and aroma products for brewers to try. Here’s a look at what’s new and on the horizon.
With costs up and growth flat, here’s how skilled brewers are making the most of every brewhouse turn.
IPAs are known crowd-pleasers, but what about that lighter style or passion project that somehow catches fire? Can your brewery capture that lightning in a bottle (or can, or keg) and reproduce the magic?
Keeping a brewhouse running efficiently is an even taller order when tourism and weather create major demand swings throughout the year. Here’s how breweries manage production through the seasonal ups and down.
The double standard around shipping alcohol across state lines continues unabated in 2024, as breweries have yet to find parity with wineries in regard to state laws that limit interstate shipments.
Even beyond hop aroma and flavor, researchers have identified a number of ways that advanced hop products and related offerings can help nonalcoholic beer taste more like the real thing.
Plenty of evidence suggests that skillfully applied hop character can make NA beers more satisfying. While making them both tasty and food-safe is a challenge, the knowledge base is growing alongside the number of hop products that can help.
New varieties and products on the immediate horizon range from a defiantly intriguing public hop to compounds that might emulate “sticking your head in a bag of weed.” Will you apply the eye dropper, or the sledgehammer?
Brewers looking for greater efficiencies and longer-lasting hop aroma, among other things, can find several avenues to explore in recently published studies.
An annual survey of drinking-age adults again finds that many would spend to have beer shipped to their homes from other states—if they could.
Based on insights from those who’ve done it successfully, we look at how small breweries can set up training programs that both widen and deepen craft beer’s talent pool.
New Belgium wood-cellar director Lauren Woods Limbach explains the methodical way they forecast maturation times in their foeders, using sampling plans, specific lab tests, and deploying contingency plans when things don’t go as expected.
With hop harvest behind us, now is the time to find unique new varieties (before everybody else knows their names).
As small-scale brewers warm up to products once viewed as industrial shortcuts, the options continue to widen, and knowledge about how best to use them only deepens.
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.