Recent Articles

Recurring payments, exclusive memberships, loyalty rewards, and games are among the ways that breweries of all sizes can keep customers engaged in e-commerce.

Which states have won the most medals in the Great American Beer Festival, relative to the total breweries in the state? Which ones win gold most often?

Hops vary from farm to farm, lot to lot, and year to year—but few variables have as much influence on the final aroma and flavor of the hops as when they’re harvested. Stan Hieronymus explains the developing science.

We like to think that Craft Beer & Brewing readers are often ahead of the trends. So what are their favorite packages and styles to drink right now? Our annual Readers’ Choice poll offers a glimpse.

While some brewery owners seek a way out while keeping the brands they’ve built alive, others see opportunities to grow, diversify, and gain efficiencies.

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.