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From the latest Anchor twist to hazy genes, here are some news and announcements from around the industry.

While malted corn isn’t always easy to work with, craft maltsters and brewers are figuring out how best to use what is essentially a new and flavorful ingredient. As interest grows, so will the options and the expertise.

Brewers don’t make beer, yeast do—but they also make a lot more yeast. Here’s a look at some of the specialized gear that brewers use to propagate and ensure consistent pitches from batch to batch.

Growers have reduced acreage, but that’s only part of a complex story. As the 2023 harvest approaches, balancing the market means reducing surpluses and figuring out how to do a better job of measuring true demand.

For an industry that struggles to attract new kinds of customers, there are lessons to be learned at Talea Beer. Cofounded by Tara Hankinson and LeAnn Darland, the brewery and its taprooms are building a strong following among the women of New York City.

Simply having great beer is no longer enough, and on-site pie is a hit any way you slice it. Using pizza as a prism, here are three operational approaches to drawing more customers with food.

The cofounder of Roadhouse Brewing in Jackson Hole, Wyoming, discusses growing with confidence, the challenges of integration, and how sustainability helps the bottom line.

A method known to the largest lager brewers and many homebrewers remains relatively rare at small breweries—pressure fermentation. When properly applied, it can be an effective way to trim tank time and control the quality of cleaner-fermenting beers.

From nostalgia and augmented reality to big cans and clear communication of flavor, here’s how today’s breweries are standing out on increasingly crowded retail shelves.

Twisted or otherwise, hard tea can be made creatively at a small scale while appealing to a surprising range of customers. Here’s how a few small breweries are finding ways to make this drink work for their operations.