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Happy yeast make better beer and a stronger brewing business. Here are some tips from the yeast whisperers to maximize your fermentations and lock in greater consistency.

Make it fun for them: Amid rising costs and changing customer habits, there are untapped opportunities to pack them in and maximize sales with creative events and activities.

Whether we’re sucking it directly from the air or recapturing it from active fermentation, several factors—shortages, rising costs, and environmental concerns—are nudging more breweries away from dependence on external CO2 supply.

After 11 years in business in the nation’s capital, DC Brau is banking on a nostalgia-infused mainstream lager and a neighborhood taproom to keep the local love flowing.

Northern Hemisphere harvests are down, with Saaz hit the hardest. Weather disruptions are on the rise, and so are costs, making long-term planning essential. In the short-term, it may be a year of substitutions—especially for lagers.

At the helm of North Carolina’s Highland Brewing, founded by her father Oscar Wong in 1994, Leah Wong Ashburn discusses how they’re doubling down on people, values, and experience in today’s challenging environment.

These demographic insights could help you please the fans you already have—and, potentially, win the ones you don’t have yet.

These entrepreneurs outfitting classic hot rods and fire engines with draft lines and cold boxes say they’re in the business of spreading joy—and in the meantime, they’re winning new converts to craft beer.

When done correctly, producing exclusive beers for bars and restaurants can be a sales and marketing win. However, they also come with production challenges and regulatory hurdles.

As the harvest gets under way, here’s a visualization of the latest USDA estimates for this year’s hop crop in the Northwest.