Recent


Infographic: It Was Not a Good Year for Barley

Weather conditions in 2021 led to a challenging barley crop—the smallest in the US since 1934—leaving maltsters scrambling while prices climb. How significant was the decline? Here, we plot the past decade of U.S. barley harvests.

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Storage Wars: Battling Mother Nature to Keep Your Grain Fresh and Pest-Free

The enemies of fresh malt are many, and some have legs and multiply. The damage can be costly. Here are practical tips on keeping your grain high, dry, and free of critters.

Ball Postpones Can Disruptions Through February

The aluminum can manufacturer has agreed to delay until March 1 policy changes that disproportionately affect smaller, independent breweries.

Talent on Tap Scholarship Supports Women of Color in Beer Industry

Organized by City Brew Tours, the scholarship supports women from diverse backgrounds who aim to make positive changes to the beer industry. The application deadline is February 1.

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Adjusting to the New Realities of Draft Beer

Given the ongoing uncertainty in on-premise hospitality, there are fewer taps flowing than there were two years ago. Yet those open draft lines represent opportunities for breweries willing to adjust and build relationships.

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Sustainability at Any Scale: Environmental Projects for Smaller Breweries

Environmental sustainability initiatives used to be novel, but now they are becoming the cost of doing business. What’s more, the next generation of beer drinkers is likely to demand more.

Q&A: Beachwood Cofounder & Brewmaster Julian Shrago

The co-owner and tinkerer behind Beachwood Brewing in Long Beach, California, shares his thoughts about variety, the creative drive, and the ultimate goal of building a company whose team can focus on the things about which they’re most passionate.

Learning the Love Language: How Even the Smallest Breweries Can Evaluate Their Hops

Relying on the spot market is no reason to accept hops that don’t meet your brewery’s standards. Here are tips from the hop-sensory pros on making sure you get the traits and quality you need.

Under the Microscope: Dealing with Diastaticus in the Brewhouse

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.

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Beer Advocates: How Breweries Can Navigate Social Issues

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.