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Chicago native and carpenter Nick Segura has quietly been designing and building bars for some of the most talked about and anticipated watering holes and breweries.

With the growth in contract-specific facilities and excess capacity at regional breweries, the industry continues to evolve to support today’s brewers.

The 9th Annual Bell’s Homebrew Competition Kick-off and Expo will be held this year on Sept. 8 at Bell’s Eccentric Café in downtown Kalamazoo.

Not every new beer venture in the country is chasing the hazy IPA or boozy pastry-stout trends. In a warehouse in New Jersey, one dedicated individual looks toward the traditions of Belgium to create and age styles worthy of reflection and a reverence.

This marks the first time in over a decade and a half that American-Style India Pale Ale—which received 331 entries—is no longer the top entered beer style in the U.S. commercial beer competition.

Portland Cider Co. is calling on neighbors in the Portland Metropolitan area to collect and donate their fallen and unwanted summer apples for the cidery’s third annual PDX Apple Recycling.

From humble beginnings as a 3-barrel urban brewhouse, this band of metalheads has built a sour program, multistate footprint, and micro-distribution business by not being afraid to be themselves.

Official brings pungent American hops and wheat malt together in the brewhouse. Double dry-hopped, Bell’s Official uses a combination of Mosaic, Citra, Azzaca, Amarillo and El Dorado hops.

Social media and review sites have changed the way companies do business. When it comes to breweries, owners have to worry about more than just beer scores, and having a proper plan in place, some say, can mean the difference between success and failure.

Learning to understand the financial language and rhythm of the brewery is key to avoiding mistakes that can put your future in jeopardy.