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In hard seltzers and other FMBs, sulfur as an off-flavor can be an even smellier obstacle than it is in beer. Here’s how to avoid it.

Beer is already made from plants, and foraging for local flavor is nothing new to terroir-focused breweries. So, what does it mean to brew with botanicals—and could your brewery capitalize on the trend?

As demand grows for nonalcoholic craft beer, brewers and manufacturers are answering the call with a new wave of innovations—and the results have never tasted better.

As growers hunt for better visibility into the hop market’s future, researchers are looking into how brewing and growing practices might change in ways that directly affect the character of beer.

One way that yeast labs are developing new strains is a method called adaptive lab evolution, which avoids genetic modification while aiming for specific traits sought by brewers—such as greater tolerance to alcohol, or to terpenes. Here’s how it works.

Besides homebrewing, it’s the way that some of us got into craft beer in the first place—collecting, saving, and (usually) sharing bottles that would be kept in the cellar. But the culture has shifted, and the industry has shifted with it.

In roughly half the United States, a growing number of hemp-based THC products are finding customers, often in a regulatory vacuum. There are opportunities there for small breweries—but there are also plenty of questions yet to be resolved.

Here's a fresh look at the growth in the number of breweries in the United States—growth that’s been leveling off, recently—with some other data points for context.

By making direct connections with farmers, wherever they are, brewers can improve the quality and variety of hops they get—even at the smallest breweries.

Utah’s liquor laws are less than ideal for its craft brewers, who make plenty of great beer anyway. Some of the best in recent years is coming from a small, lager-centric outfit about 10 minutes from the airport. Going there for a visit? Welcome to the family.