Recent Articles

With draft beer poised for its comeback, Greg Engert of the Neighborhood Restaurant Group makes the case for foam and its importance to the kinds of drinking experiences that keep customers coming back for more.

A defunct brewery up for sale can be ideal for others looking to open or expand quickly—but this often comes with compromises on location, size, and space. Here, brewery operators who’ve recently been down that road share some lessons learned.

A small Michigan brewpub created a monster with its increasingly popular smoothie seltzer, expanding its footprint and inspiring imitators.

Ready to get back to holding beer fests and other special events? As more people get vaccinated and authorities relax some rules, there are ways to ensure a profitable event where people feel safe.

As bars and restaurants continue to reopen more fully and more Americans get vaccinated, we chart the welcome return of on-premise hospitality.

Let’s give the DO topic some oxygen—here are some practical ways that breweries using inline and mobile canning setups can reduce O2 in the package and better control freshness.

Registration opens in June for this year’s GABF competition. Changes to the style guidelines this year include new homes for lower-strength Belgian-style ales and Kentucky Common, while pale ales and IPAs got tweaks to reflect the growing aroma spectrum.

After years of research, brewer-led efforts to develop more exotic, expressive hop varieties that anyone can plant are beginning to sprout.

While Homebrew Con and GABF stay virtual for 2021, the CBC and its global brewing trade show will start accepting registration on May 4 for limited in-person attendance in Denver.

More breweries are now using their websites to sell beer directly to drinkers, whether for on-site pickup or for delivery straight to their doors. Subpar design can hinder those sales. Here are ways to help customers buy more.

The pandemic dealt craft beer its toughest year in 2020. Production and market share dropped, but not as steeply as once feared—and there are plenty of reasons for optimism.

Are you getting the best and most suitable malt you can from your supplier, to make the best possible beer for your customers? To make sure, here are some questions to consider asking.

The Brewers Association this week updated its annual list of the top 50 craft brewers in the United States by volume of beer produced, so we’ve updated our infographic that tracks the shifts in rankings and new arrivals each year.

As small breweries proliferate, the largest malt producers—known for consistency, quality, and scale—aim to innovate and stay nimble to serve the changing market.

Firestone Walker has experienced rapid growth over the past decade, and a driving force in that success has been the vision of cofounder David Walker. In this conversation with Jamie Bogner, he offers advice to brewers following their own trajectories.

Donna Wamsley of Seattle-based SoRSE Technology—a specialist in figuring out how to get flavors into our foods and drinks—talks consumer trends and what’s on the horizon for the beer industry.

Joining All Together IPA and Black Is Beautiful among recent open-invitation collaborations to raise funds and awareness for a cause, a new effort—called Things We Don’t Say IPA—aims to do the same for mental-health issues.

From flavor fundamentals that anyone can follow to specific matchups of beer styles and dishes, the Neighborhood Restaurant Group’s Greg Engert leads a master course on pairing great food with great beer.

Terroir in hops is real. Even the same varieties grown in nearby fields can wind up with different attributes, and beloved varieties can vary from farm to farm and lot to lot. Some drinkers are interested, too—and might pay a premium.

The Brewers Association and Sovos ShipCompliant have teamed up on a report that gauges drinkers’ interest in having beer shipped to their homes. Among craft beer drinkers, 84 percent say state laws should be updated to allow it.