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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.