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Great lager depends upon exacting attention to details—and not only when it comes to fermentation and conditioning. Here we look at brewhouses specifically designed with lager in mind, to better appreciate what makes them different.

Efficiency and the needs of industry have dominated North American barley growing, limiting what’s grown and where. However, independent brewers seeking locally grown options are spurring the development of new, distinctive varieties in unusual places.

Innovation then, innovation now... One of the world’s most influential brewers shares insights into Sierra Nevada’s creative and technical processes, outlining their philosophy as they push into the “beyond-beer” realm.

Even as the shortage of aluminum cans gradually eases, supply-chain issues are wreaking havoc on price and availability. Here are specific tips for making sure you have the packaging you need, when you need it.

Why do hop varieties get all the love? With the help of data from the American Malting Barley Association, here’s a glimpse at the varieties that make up the bulk of U.S.-grown malting barley and where those varieties are grown.

Growers, breeders, maltsters, and brewers will need to adapt faster than they have in the past if they’re going to keep up with accelerating change.

Produced and made freely available by New Belgium Brewing in Colorado, the new resource is meant to help breweries of all sizes make plans to measure and reduce their carbon footprints.

As vaccination rates lag and the Delta variant surges, some breweries are choosing to require proof of vaccination for staff or customers; in some places, it’s required by law. Here’s how some are implementing such policies while minimizing complications.

The Brewers Association has issued new guidance to help prevent dangerous boilovers in the brewhouse.

New hop-derived products for aroma and flavor are appearing faster than brewers can learn how best to use them. Stan Hieronymus is here with a primer.