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We know it destroys microorganisms, but does it destroy flavor profiles, too? In your quest for quality and stability, pasteurization can do more than prevent infection.

Issue drop! The Spring 2025 issue of the Brewing Industry Guide is now online for subscribers, and it should be beginning to show up in your real-life mailboxes. Here’s a peek at what you’ll find inside.

Kegs are expensive and attrition is inevitable, even as the market for draft beer gets tighter. The good news: When it comes to managing that fleet, brewers today have more options than ever.

Your brewery has the potential to tap into a wider audience, bearing in mind that today’s typical drinkers aren’t beer geeks. Here’s how to grab their attention with flavor descriptions that resonate.

Amid craft lager’s surge, smaller maltsters are sending up signals for an unlikely trend, producing small batches of unusual smoked malts made with a variety of woods. Brewers dig it, too—but will drinkers follow?

Craft breweries are awash in raw data, and the road to higher quality and wider margins begins with making better use of it.

The boom days are over, but in many ways independent breweries are in a better place than other alcohol producers and other hospitality segments. Meanwhile, pockets of growth remain.

While the Pacific Northwest has been cutting back on acreage amid an ongoing hop surplus, the international picture is more complex. Here’s a look at 2024 acreage in various countries versus the previous year.

Cuts to the federal workforce are directly hindering programs that breed new hop varieties and work to solve agronomic problems.

Local beer weeks started happening when craft beer was the new kid on the block, and they were ideal for attracting new customers. Yet they can still shift to appeal to today’s informed consumers—and breweries can benefit.