Recent

A recent survey found a high degree of occupational exhaustion among people who work various jobs in the brewing industry. Here we present the responses graphically as a violin plot.

For some breweries looking beyond beer, copackers have become vital partners for launching new products. Here’s what to know when weighing your options.

From Bay Area acquisitions to big new taprooms in the Midwest, here are some news and announcements from around the industry.

This week the Brewers Association updated its annual list of the top 50 craft brewers in the United States by volume of beer produced, so we’ve updated our infographic that tracks the shifts in rankings and new arrivals each year.

Better brewing through chemistry? From avoiding stuck mashes to boosting hop aroma while dodging diacetyl (and decreasing tank time), there may be multiple uses for exogenous enzymes in your brewery.

In Massachusetts, Notch has carved a niche for traditional lagers and ales of modest strength and for bar service that honors those traditions—and, along the way, its confident approach has had an outsized influence on the industry.

The 2022 harvest in Central Europe was historically bad, but the Pacific Northwest also had an off-year, with aromas of many varieties more muted than usual. Here’s how to make adjustments so you can brew the best beer from what you’ve got.

What kinds of beers has our Craft Beer & Brewing blind judging panel enjoyed the most? Here’s a visual breakdown of their top 50 beers scored over the past few years.

Much of the growth in convenience-store beer coolers is in the form of large, single-serve packages—but that doesn’t make the stovepipe a sure bet for all breweries.

Kettle acidification has become an important technique in the craft brewer’s bag of tricks. Here’s some advice from a few of the best in the business on how to get greater consistency and depth of flavor when deploying lactic acid–producing bacteria.