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The Hawaii-based brewery plans to release a beer called Kokua, with all proceeds going to relief efforts, and it invites all interested breweries to join the project and brew a Kokua beer.

Are common misconceptions contaminating your cellar? We asked the yeast labs about what things brewers often get wrong. Here’s their advice.

Organized by the Oregon Brewers Guild and open to breweries across the country, the inaugural Best of the West Coast IPA National Throwdown recently named its winners from among 200 entries.

The art of hop blending is getting a nudge from science. Research from Great Britain and Japan identifies hops and compounds that work better when they’re together—and they can also simulate the profiles of more sought-after varieties.

Walmart, the country’s largest retailer, says it will require unique UPCs for each seasonal and variety pack—and other stores may follow suit. From the potential for packaging headaches to changing sales data, here’s what breweries need to know.

Kevin Ashford, the award-winning brewmaster at Central California’s Figueroa Mountain, has some thoughts on the future of lager and New World hops. Are we already looking at the next pivotal moment in the evolution of craft beer?

Independent of state guilds and tourism boards, breweries are teaming up in creative ways to encourage multi-brewery visits.

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.