Recent Articles

Through its Lion subsidiary—the same that bought New Belgium in 2019—Kirin has purchased the Michigan-based craft icon. Founder Larry Bell says, “this was the right time.”

Money doesn’t grow on trees, but fruit does—and yet, it can be a finite resource. For all the talk of how climate could affect malt and hops, fruit is another raw material of modern beer that’s vulnerable to weather, as well as to supply-chain issues.

The new vaccination requirement includes all participants and attendees of the Craft Brewers Conference and Great American Beer Festival.

An unusual lot of Idaho Gem hops is helping to directly support breast-cancer patients while raising awareness about the disease.

Here’s how breweries are building in flexibility amid ongoing shortages, supply-chain headaches, labor crunches, and the rising costs that obfuscate next year’s forecasts.

Breweries worldwide have until November 10 to register for entry into the 2022 World Beer Cup, with beer samples due in March.

The economy’s so-called “Great Resignation” isn’t affecting only the hospitality side of the brewing business—it’s also affecting the brewhouse.

Some brew systems make beer for us to drink. Others just solve mysteries—providing an acceptable outlet for failure and serving as the lifeblood of craft beer.

Observers report that smoke taint from wildfires may be less of issue than it was in 2020, while many varieties are having excellent crop years. One notable up-and-comer: Zappa.

Far from any coasts and hours from the nearest big city, Ozark Beer has diligently grown its business in Northwest Arkansas with highly drinkable, reasonably priced beer and a locally rooted ethos.

It’s an immensely complex task, but sensory science and chemical analysis are bringing us closer to understanding the relationship between barley genetics and beer flavor.

Whether in your taproom, brewpub, restaurant, bar, or shop, there’s never been a more important time to double down on improving guest experiences. Here are concrete suggestions for training and developing a team that can rise to that challenge.

There is growing demand abroad for local, niche products—including beer. Even smaller breweries can tap into that sales channel. Here’s how to evaluate your brewery’s potential to export beer abroad.

Launched by beer professionals, the Safe Bars PACT encourages codes of conduct and training to help prevent gender-based harassment.

There are only so many ways to make a low- or no-alcohol beer, and none provide an easy route to a product that tastes good—especially for smaller breweries. However, one increasingly viable option is specialized yeast. Here’s how it works.

With careful planning and carefree beers, the New Jersey brewery took itself from a Shore town taproom to a three-state powerhouse.

Despite early warnings of climate change—with all its potential for volatility and disasters—growers in the Pacific Northwest say they may have a record harvest this year.

Great lager depends upon exacting attention to details—and not only when it comes to fermentation and conditioning. Here we look at brewhouses specifically designed with lager in mind, to better appreciate what makes them different.

Efficiency and the needs of industry have dominated North American barley growing, limiting what’s grown and where. However, independent brewers seeking locally grown options are spurring the development of new, distinctive varieties in unusual places.

Innovation then, innovation now... One of the world’s most influential brewers shares insights into Sierra Nevada’s creative and technical processes, outlining their philosophy as they push into the “beyond-beer” realm.