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For Ninkasi Brewing in Eugene, Oregon, the benefits of developing hard seltzer expertise and its Pacific Sparkling brand far outweighed the product’s perceived lack of romance.

Knowing the aroma compounds that better survive the brewing process—and how best to use those that don’t—can help brewers get more from their hop additions and blends.

New Orleans’ Urban South outpaced its own ambitious goals for Louisiana. Now it’s thinking big in Texas—and beyond.

As prices increase on everything from PakTech carriers to cardboard, here’s how breweries are thinking creatively—and sustainably—to reduce costs.

David Walker, cofounder and CEO of Firestone Walker in Paso Robles, California, shares some thoughts on management after a quarter-century of building a brewery into a widely respected, award-winning regional powerhouse.

After initially underestimating the challenge of brewing hard seltzer as well as its sales potential, Evan Price and his team at Green Cheek are taking the Le Squawk brand in new and more flavorful directions.

The creator of the Black Is Beautiful initiative reflects on that experience as well as the intention that led to the launch of his San Antonio brewery.

Rebecca Kern, an animal scientist who works with livestock producers, argues that brewers are missing out by viewing spent grains as waste instead of a “co-product.”

Independent brewers are prolific consumers of malt, increasingly nudging growers and maltsters into more characterful varieties. What’s lacking is wider adoption of programs that can evaluate and analyze that character—and then communicate it to drinkers.

The more people who get vaccinated, the more hospitality can get back to full steam and do it as safely as possible. Breweries have been finding ways to get involved—including the obvious.