Recent

In the second of a three-part series focusing on hop products that weren’t available to 20th century brewers, Stan Hieronymus examines a few of the many alternatives that may boost the bottom line as well as help ensure aroma and flavor quality.

In rural New England, Fox Farm Brewery is sticking to its winning formula: Create a peaceful, welcoming customer experience and studiously make the kinds of traditional beers that the team likes best.

You don’t have to join ’em to beat ’em. Trends in flavored malt beverages, canned cocktails, and even nonalcoholic products suggest new ways to develop and market beer that connects with today’s exploratory drinkers.

Hop growers face a tough decision every year: What do we plant? Claire Desmarais, sales and marketing manager for CLS Farms in Washington, explains how growers navigate the tricky supply and demand driven by brewers and drinkers.

Labs and brewers are only beginning to discover the potential benefits of bioengineered yeast strains, from improving the flavor and quality of the beer to quicker turnaround time and potential cost savings.

This hybrid brewery and distillery is igniting growth with a second location while staying true to the quality-focused principles that lit its spark.

Looking to widen their customer base, hybrid brewery-distilleries are getting into ready-to-drink canned cocktails.

From mergers and acquisitions to free gas money, here are some recent news and announcements from the industry.

What does “local” taste like? Ask a microbe. From clean lagers to funky farmhouse ales, capturing yeast from your brewery’s backyard can lead to distinctive products that belong to their locale.

Japanese beermaker Sapporo announced that is purchasing Stone Brewing, one of the most influential and vocally independent U.S. craft brewers of the past few decades.