In this era of stripped-down industrial taprooms and food trucks, Moody Tongue’s classy new Dining Room in Chicago offers $155 pairing menus. Behind the scenes: a brewer who thinks like a chef, and a chef who drinks like a brewer.
Be still, my beating heart: There are data to back up the oft-repeated (or is it oft-wished?) observation that lager may be the next big thing.
Anticipating fewer entries this year, the Great American Beer Festival competition has combined some style categories, reducing them from 107 to 90.
The alcohol delivery platform Drizly recently conducted a first-of-its kind survey of retailers in its network. Here are some of the more interesting findings.
The Brewers Association releases a checklist for breweries preparing to reopen their doors. Meanwhile, amid lean times for the industry, the group announces layoffs and budget cuts.
Fundraising effort supports grants to help breweries in need cover their operational expenses.
This St. Louis brewery was making highly regarded beer, but that wasn’t enough to keep it going in a tightening market. Here, Founder and Brewer Kyle Kohlmorgen shares lessons learned in the getting to open—and then having to shut down—his dream.
This inline system is designed to make hard seltzer out of the beer that brewers are already producing. As a bonus, it can facilitate low- or non-alcoholic beer without loss of taste or quality.
Craft beer saw a continuation of steady growth last year—a mark that will inevitably be used to measure the negative impact of COVID-19 and the measures needed to curb it.