Recent

Everyone’s costs are up, with no return to “normal” in sight. Big Beer is raising its prices and profiting. So, is it time to raise your own prices? Not necessarily.

Driven by nostalgia, hometown connections, and the chance to sell some beer at volume, a handful of independent breweries are successfully reviving long-lost local lager brands.

On behalf of independent breweries, Brewers Association lobbyists are prioritizing issues such as direct-to-consumer shipping, support for hospitality businesses, and tax changes that could put breweries at a disadvantage on retail shelves.

As usual, the recent Craft Brewers Conference was a chance for hop suppliers to unveil new products and projects relevant to brewers—pelletized wet hops, concentrated Nelson Sauvin, the arrival of Luminosa, the hop harvests Down Under, and more.

The women of San Diego’s Mujeres Brew Club elevated their beer-education group into a full-fledged coop brewery. Now, their goals to educate, empower, and employ women in beer are more valued than ever—and it’s a model that could work anywhere.

The pandemic streamlined the process of selling beer to accounts—and some of those changes are here to stay. While many embrace a return to in-person meetings, others prefer texts or online. To succeed today, sales reps need a more customized approach.

Fresh-hopped beers are becoming an increasingly viable option for breweries located far from harvest. Here are lessons from some wet-hop veterans on using the fresh, the green, and the unkilned.

From diversity at CBC to a brewery-led market hall with pet groomers, here are some happenings and announcements from around the industry.

Even as the jobs outlook improves, breweries are still struggling to find qualified workers for all types of positions. To find and keep staff, brewery operators—and the industry more broadly—need to consider the bigger picture and think longer term.

There are signs that brewers and drinkers are emerging from a relatively monotonous haze phase to re-embrace more choices via lagers, traditional styles—and even cask ales. From Behind the Bar, here is specific advice on adding cask to your bar or taproom.