Recent Articles

Among the current shifts in beer packaging and design: going small for cans and ABV, leaning into flavor and line extensions, and getting nostalgic.

Seattle’s dedicated gluten-free brewpub continues to own its niche. Now, a substantially larger brewhouse will help them take that momentum to the mainstream.

As craft lager matures, many brewers are coloring outside the lines of classic European styles by embracing American hops that offer similar character but better agronomics, consistency, price—and the chance to make something new.

There are beer styles, and then there are lifestyles. One of today’s biggest branding shifts centers on occasion—proposing to consumers when, where, and how they might enjoy your beer.

In a challenging market, Alvarado Street Brewery is preparing to open a new 45,000-barrel production facility in Monterey County, California, later this year. Here, cofounder and brewing director J.C. Hill shares what’s feeding that vision for the future, informed by lessons from the past.

American brewers are “incredibly articulate” when it comes to IPA hops. What do they have to learn about lager hops? To get up to speed, they may need to go beyond the rub.

People may be drinking less beer, but they still crave welcoming third spaces and social connection. Greg Engert, beer director and partner in the Neighborhood Restaurant Group, explains how we can win new regulars by simplifying and refocusing on that guest experience.

Even small breweries with tight footprints and busy production schedules can find the space and time for lager without upsetting the balance sheet. From a few of the best lager breweries in the United States, here are tips on how.

From aluminum costs to consumer spending, knock-on effects from the conflict in Iran will continue to reverberate and hit breweries’ bottom lines. And even if oil shipments through the Strait of Hormuz were to resume instantly, higher prices are likely to persist into 2027.

People want to drink in bars again. Here are ways to help make sure it’s your beer they’re drinking.

Last year was another tough one for beer sales, though there’s been a gap between retail and on-premise sales. Let's take a high-level look.

Distributor consolidation, competitive shelf sets, and beyond-beer beverages make a compelling case for external sales help. Here’s how to evaluate them against the in-house alternative.

There are plenty of levers that brewers can pull to help their hop-forward beers taste fresher, for longer, out in the wild.

After making history in 2023 as Missouri’s first Black-owned brewery, Kansas City upstart Vine Street Brewing is building momentum through collaboration, leadership, and live music.

From event spaces to hop products and negotiating with suppliers, here’s how some breweries are prioritizing operational sustainability in uncertain times.

The stats that come with your malt can be a challenge to decipher, but cracking that code can lead to better, more consistent beer. From brewers and maltsters who know the scores, here are tips on how to make the best use of them in your brewery.

It seems like everything is getting more expensive these days, but what about the price of alcoholic beverages? Let’s take a closer look.

Should a low-ABV beer be high on your brewing schedule? Here, brewers who are crafting “mid-strength” ales and lagers—in the neighborhood of 3 percent ABV—weigh in on whether they might thrive among stronger and nonalcoholic options.

Bitterness is an important component of most beers, but the ways that we have to measure it are far from perfect. How can brewers effectively test for and quantify it?

Whether you’re upgrading a packaging line or adding contract capabilities, there are good deals to be found on used equipment even if you’re not expanding your own production.