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Infographic: Brewing Industry Burnout, Quantified

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.

Industry All Access Exclusive

Copacking Offers Another Route to Product Diversity

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

The Beer Ticker: Industry News & Notes, Spring Thaw Edition

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

Infographic: The Top 50 Craft Brewers by Volume in 2023

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.

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Under the Microscope: Getting to Know Exogenous Enzymes

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.

Case Study: Notch Brewing Leans into a Strong Point of View

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.

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Hops Insider: Making Adjustments for This Year’s American Hops

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.

Infographic: CB&B Top Scoring Beers

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.

Industry All Access Exclusive

The Stovepipe Challenge: Weighing 19.2 Fluid Ounces of Opportunity and Risk

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.

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Not So Fast: Tips on Brewing Better “Quick Sour” Beers

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.