Recent

You’re probably familiar with the Brewer’s Association’s annual list of top 50 craft breweries by volume. In this infographic that we update annually, track those breweries’ ups and downs from year to year.

From packaging mix to vendor contracts, here are areas that deserve breweries’ attention when margins are shrinking and every dollar counts.

Legal hurdles aside, there are technical obstacles to getting the main psychoactive component of cannabis into beverages in a stable, predictable way. John M. Verive explains the challenge, the science, the gear—and why it’s coming to a brewery near you.

As large-scale, destination beer festivals emerge from COVID hiatuses, they are encountering a different competitive and economic landscape from just a few years ago.

From software price hikes and CO2 scarcity to electrolytes and THC, here is a roundup of some recent news and announcements from around the industry.

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.