Recent Articles

From diversity at CBC to a brewery-led market hall with pet groomers, here are some happenings and announcements from around the industry.

Even as the jobs outlook improves, breweries are still struggling to find qualified workers for all types of positions. To find and keep staff, brewery operators—and the industry more broadly—need to consider the bigger picture and think longer term.

There are signs that brewers and drinkers are emerging from a relatively monotonous haze phase to re-embrace more choices via lagers, traditional styles—and even cask ales. From Behind the Bar, here is specific advice on adding cask to your bar or taproom.

A poor harvest in North America last year is combining with hot weather and war in Europe to constrain supply and raise prices. However, there are reasons to be optimistic. Here’s what you need to know to stay on top of your malt supply.

From a 19th-century former church in Cincinnati, Urban Artifact is building a national reputation driven by heavily fruited, tart (and shelf-stable) beers and direct-to-consumer sales.

Brewers have become adept at squeezing more fruit flavors out of their hops as well as producing lush fruit beers that evoke tropical cocktails. However, there is another way to amplify those crowd-pleasing flavors in your beers.

Brewers are dumping their blow-off buckets and reusing precious carbon dioxide rather than releasing it into the atmosphere. The benefits include cost savings, reducing greenhouse emissions—and, some say, better beer.

Pulling double-duty in terms of revenue and marketing, merchandise can be a lucrative source of extra cash for small breweries. Here are five strategies to sell swag that drinkers can’t wait to buy.

The business of supporting a creative brewing and blending enterprise is always delicate, but in the case of 3 Fonteinen, the weight of history and the expectations that come with brewing inside a storied tradition can create additional challenges.

Two years of pandemic have altered hospitality and the beer industry in meaningful ways. Here’s a look at how COVID has—and hasn’t—shifted taproom architecture and design.

Hops are an international crop. Here, we’ve charted the inflows and outflows of the U.S. hop market, as suppliers ship to brewers around the world and as American brewers import mainly from Europe, Oceania, and Britain.

From Anchovy to Vista, here are some interesting hop cultivars on the immediate horizon—plus a couple of experiments that may be the next to get names.

From our upcoming Spring issue of the Brewing Industry Guide, here’s a roundup of some recent news, notes, and announcements from around the industry.

You see them on TikTok and Instagram, posing or even lip-syncing while proudly showing off a can of another brewery’s beer. Who are these people? Should you engage or avoid? And what’s the ROI?

Devices that monitor fermentation in real time and apps that make data analysis a snap can help improve quality and output. They can also save breweries money, reducing the chances for error.

In demand and on trend, hop water is proving to be a low-effort, high-reward offering for many small breweries.

Led by Ukraine’s first Cicerone, an international effort aims to rally brewers and drinkers to raise funds for humanitarian relief.

Some brewers are turning to heritage barley varieties for malts that can add new character to their beers—and attract new fans.

The Heidelberg-based maltster is inviting brewers around the world to brew an altbier with Bestmalz ingredients and enter their competition.

While hop harvest commences in the Southern Hemisphere, field work is already under way on many hop farms in the North. Here are some things that brewers should know about the season to come.