Showing 421-440 of 865 articles
Determining whether a yeast is a contaminant is like deciding whether a plant in your garden is a weed—it all depends on whether you want it there. The insatiability of diastatic strains can be a danger if uninvited. Properly managed, it can be an asset.
Like it or not, social and political issues are becoming impossible for breweries and other businesses to avoid. Here is concrete advice on knowing when and how to get involved, and on how to choose your battles.
Ball’s new minimum orders and higher prices have left independent brewers scrambling. Besides higher costs industry-wide, likely knock-on effects include streamlined SKUs, a return to labeling and shrink sleeves, and a boom in digital can printing.
A historically poor barley harvest is piling on to supply-chain and cost issues that independent brewers have been facing with raw materials. Here’s what you need to know before placing your next order.
Does slow, subtle cask ale still have a place in today’s variety-driven, can-cluttered American scene? Along with a primer on the gear and vocabulary, here’s why this is an endangered tradition this side of the Atlantic—and why it refuses to die.
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.