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It’s long been known that malt contains precursor compounds that can be unlocked via fermentation for bright, tropical-fruit aromas. Researchers are beginning to quantify those contributions, and brewers are putting them to work in the brewhouse.

Some brewers put a lot of thought and care into their contest entries—and the rest are at a disadvantage. To increase your chances of winning, here are some top tips from the organizers of major international competitions.

They don’t just look impressive and produce some unique beers, but they’re also relatively inexpensive and easy to maintain. Might a foeder be a good fit for your cellar?

There’s an exploratory movement among craft brewers to go beyond brewing with barley. The flavors coming out of this movement are delighting palates, helping to reduce environmental degradation, and promoting social justice.

Last year’s disappointing harvests in Czechia and Germany were marked not only by substantially lower yield, but also by lower alpha-acid content, among other differences. Here’s the context and what you need to know to make adjustments in the brewhouse.

Minnesota’s peculiar beer laws compelled Austin Jevne and Annie Henderson to spin off a contract-brewed brand distinct from their original brewpub. Turns out, the lemonade they made from those lemons tastes pretty sweet.

From the NBA to the NHL to minor league baseball, sports venues are looking for local beer brands to join the widening variety of local food. Here’s a look at the costs and opportunities for small breweries considering whether to jump into the arena.

Craft beer on draft is struggling to make its comeback, but by focusing on certain details—and by helping to educate bars and restaurants on service and presentation—we can restore it to pride of place.

While we have a plethora of options for ale yeast, lager strains have been few and relatively similar. That’s already changing thanks to recent research, and brewers who rethink lager may be the ones who stand out in a tightening market.

Widely available programs such as Excel or Google Sheets can be simple yet powerful tools for your brewing business, helping you achieve more consistent fermentations and a more predictable brewing schedule.