Recent

The Heidelberg-based maltster is inviting brewers around the world to brew an altbier with Bestmalz ingredients and enter their competition.

While hop harvest commences in the Southern Hemisphere, field work is already under way on many hop farms in the North. Here are some things that brewers should know about the season to come.

While the pandemic has led to a general loosening of restrictive Prohibition-era laws regarding beer for takeaway and delivery, there’s still plenty to do to liberalize the United States’ antiquated approach to alcohol regulation.

Online alcohol marketplaces such as Drizly and Instacart aren’t just for big beer. Here’s how craft suppliers can work with retailers to boost sales on these platforms.

North Carolina’s Fonta Flora Brewery now operates three taprooms and a farm, as the company learns how to bridge the gap not just between urban and rural, but also between idealism and reality.

Expensive equipment and a steep technical learning curve make contract brewing nonalcoholic beers an attractive option for smaller breweries.

Brewers willing to try new things and push the boundaries of flavor helped to create a market that now evolves at breakneck pace—a market full of challenges and opportunity.

Yeast labs are enjoying sales success with clean kveik strains, since their ability to ferment lager-like beers in much less time has obvious appeal. Besides reduced costs and climate impact, they are potential game-changers for hotter climates worldwide.

It’s not all four-packs and boss pours. Glassware chosen to elevate particular kinds of beer—and to help you sell more of it—still has a valued place at the bar and taproom.

In this first installment of a series focusing on the long-term outlook for hops—and issues likely to affect brewers beyond 2022—Stan Hieronymus considers hop stunt viroid, as well as the future of the hop upon which American craft was built.