Recent Articles

While the Pacific Northwest has been cutting back on acreage amid an ongoing hop surplus, the international picture is more complex. Here’s a look at 2024 acreage in various countries versus the previous year.

Cuts to the federal workforce are directly hindering programs that breed new hop varieties and work to solve agronomic problems.

Local beer weeks started happening when craft beer was the new kid on the block, and they were ideal for attracting new customers. Yet they can still shift to appeal to today’s informed consumers—and breweries can benefit.

In Rochester, New York, a dream team of beer and hospitality pros has formed a brewpub Voltron that’s thrilling locals while rapidly earning state and national attention.

American farmers won’t reduce acreage as dramatically as they did in 2023 and 2024, but the industry has yet to find a healthy balance. What’s it mean for brewers, in the near-term?

Many smaller breweries lack the resources to perform regular cell counts on their yeast pitches or slurries. Luckily, yeast share some of their secrets with us via pH values, and that can be an easy way to check on their health. Here’s what to know.

With costs up and growth flat, here’s how skilled brewers are making the most of every brewhouse turn.

In the hills of rural eastern Ohio, you won’t find Wooly Pig Farm Brewery by accident. Yet with an accomplished brewer who brews only unfiltered lager, sells it all on-site, and feeds spent grain to the hogs, there are plenty of reasons to find it on purpose.

As taprooms seek more creative ways to attract customers, it’s worth considering how happy-hour specials might (or might not) work out at your brewery.

Anecdotally, we’ve all seen just how much weight consumers put on the idea of “local” when choosing beers and breweries. But how much value do they really place on this often-ambiguous concept?

There’s a hop surplus now and a flush spot market, but that won’t always be true. What do hop merchants say brewers should be asking, to ensure quality and spend wisely?

The fusion of hard seltzer and hop water is happening—and in a niche of the booming “fourth category,” there may be a thirst for it.

What does it mean to generate consistent sales velocity? Here, wholesalers share what they wish breweries knew about it.

In today’s hop-forward beers, whirlpool additions contribute many of the IBUs—yet the results are less clear-cut than adding to the boil. Research—some new, some not so new—may provide direction.

Researchers and yeast labs are looking closer at whether yeast-killing yeast—such as those that snuff out diastatic strains, preventing cross-contamination—may have broader applications in brewing.

Winter has come. Across much of the North America, the post-holidays lull can be devastating to hospitality-focused businesses that aren’t prepared. Here are some strategies to survive until spring.

With rents increasing and sales growth slowing, keeping costs in check can make or break a brewing business.

Whether through consolidation or layoffs, a brewery can lose its point of contact at a wholesaler. Here’s how to keep sales on track while strengthening your partnerships in the middle tier.

The old tech of the oak barrel still works beautifully in the brewery—but it does need a nice, solid thwack with the mallet now and then. Brewers are already janitors, plumbers, and microbiologists, among other things. Might as well add coopers to the list.

People are going out less often, generally, and brewery taprooms have had to get more creative to keep those beers pouring and margins healthy. Here are specific tips on how to entice customers out and make it worth their while.