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When it comes to succeeding at competitions, brewing great beer is only the baseline. From two of the winningest breweries in the United States, here are key strategies to increase the odds.

Jim Eckert of California’s Eckert Malting & Brewing—the world’s first maltster to focus on rice—discusses how he got into malting rice and the unique challenges of his niche.

There is front of house, there is back of house—and if the only constant is chaos, then small breweries need to build flexibility into both their hospitality and manufacturing sides, while bearing in mind the long-term implications of cutting costs.

As chief economist of the group that advocates for beer’s middle tier in the United States, Lester Jones is a respected voice known for being armed with fresh data and an informed, overhead view on the market for craft beer.

Borrowing methods from abroad—including Czechia, Germany, and Japan—more breweries are offering their customers an experience that explores the impact of foam and texture on the enjoyment of beer.

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.

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.

Congrats! Your brewery just got a nice mention in the local media—or maybe it won an award or earned some other accolade… Now, can you turn that moment into momentum that drives sales?

New hop products turn up the volume while making “fresh” a year-round flavor.

In this yearly update, we plot the moves in the Brewers Association’s top 50 craft brewers by production volume, from 2007 to the present.