Recent

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.

A poor harvest in North America last year is combining with hot weather and war in Europe to constrain supply and raise prices. However, there are reasons to be optimistic. Here’s what you need to know to stay on top of your malt supply.

From a 19th-century former church in Cincinnati, Urban Artifact is building a national reputation driven by heavily fruited, tart (and shelf-stable) beers and direct-to-consumer sales.

Brewers have become adept at squeezing more fruit flavors out of their hops as well as producing lush fruit beers that evoke tropical cocktails. However, there is another way to amplify those crowd-pleasing flavors in your beers.

Brewers are dumping their blow-off buckets and reusing precious carbon dioxide rather than releasing it into the atmosphere. The benefits include cost savings, reducing greenhouse emissions—and, some say, better beer.