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In Rochester, New York, a dream team of beer and hospitality pros has formed a brewpub Voltron that’s thrilling locals while rapidly earning state and national attention.

American farmers won’t reduce acreage as dramatically as they did in 2023 and 2024, but the industry has yet to find a healthy balance. What’s it mean for brewers, in the near-term?

Many smaller breweries lack the resources to perform regular cell counts on their yeast pitches or slurries. Luckily, yeast share some of their secrets with us via pH values, and that can be an easy way to check on their health. Here’s what to know.

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

In the hills of rural eastern Ohio, you won’t find Wooly Pig Farm Brewery by accident. Yet with an accomplished brewer who brews only unfiltered lager, sells it all on-site, and feeds spent grain to the hogs, there are plenty of reasons to find it on purpose.

As taprooms seek more creative ways to attract customers, it’s worth considering how happy-hour specials might (or might not) work out at your brewery.

Anecdotally, we’ve all seen just how much weight consumers put on the idea of “local” when choosing beers and breweries. But how much value do they really place on this often-ambiguous concept?

There’s a hop surplus now and a flush spot market, but that won’t always be true. What do hop merchants say brewers should be asking, to ensure quality and spend wisely?

The fusion of hard seltzer and hop water is happening—and in a niche of the booming “fourth category,” there may be a thirst for it.

What does it mean to generate consistent sales velocity? Here, wholesalers share what they wish breweries knew about it.