Recent

New research and can-lining tech are expanding the options for beverages such as hard kombucha, canned cocktails, and more. Meanwhile, experts strongly urge brewers to test their cans thoroughly before releasing new drinks to market.

Recent attention to the issue of burnout should lead to more open conversations about mental health in the industry. Here are some resources to consider when you, an employee, or a coworker is in need.

Inspired by traditional farmhouse brewing, and further propelled by positive results—including increased sales—some brewers say they’re getting better beers without boiling.

Results of a burnout survey indicate beer industry pros are asking fundamental questions about their career paths, often feeling undervalued—and some are leaving it all behind.

Today, with distributors cutting back and tough competition at retail, it’s time to re-emphasize the festival as a way to attract new customers. Here are some experience-based tips on running a successful and profitable event.

In a market with no room for error, neither is there room for avoidable off-flavors—including diacetyl and other issues caused by hop creep. Research continues into its causes and how best to avoid or eliminate it before beer leaves the brewery.

From a new association for Black American brewers to the top beer in Africa, here are some news and announcements from around the industry.

With tighter competition, fewer wholesalers, and lower wholesaler interest, small breweries are looking for incremental ways to grow sales. That’s led to new models and some new opportunities—but there are no easy paths.

As brewers, we love our low DO levels and our cans of light, crisp lager in the summertime. Unfortunately, so do a couple of the stealthiest spoilage organisms known to the beer industry.

As damaging weather events become more common, breweries should consider whether investing in backup equipment now could help save money in the long term.