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This bucolic Catawba Island brewery lures visitors with 63 acres of orchards and farmland—then turns them into loyal fans of its impeccable beer. Its next act? Acquiring another, distinctly less agrarian, brewery.

While the numbers are far from final, there were modest steps toward rebalancing the market for U.S. aroma hops. Centennial and Simcoe had a rough year, while rain helped Germany and Czechia avoid a second consecutive disastrous harvest.

From a new gueuze in Brussels to a newly named hop in Yakima, here are some news and announcements from around the industry.

Hop water is going mainstream thanks to its broad appeal and low cost of entry for small breweries. In the second of a two-part series on producing hop water safely and profitably, we zoom in on production, packaging, and the importance of testing.

Understanding this off-flavor, how to test for it, and how to reduce it is key to producing commercially viable beer.

Bubbly, dry, quenching, and unencumbered by alcohol, calories, or carbs, hop water is gaining momentum—but is it a fit for your brewery? In the first of a two-part series, here are some key considerations.

As hop growers and the brewing industry manage an ongoing hop surplus, farmers this year planted fewer acres. But will that mean fewer hops? Here, we sketch out the past 15 years of hop acreage, as well as hops kept in stock over that time.

Whether using whole fruit or purees, breweries benefit by estimating their needs in advance.

The Hawaii-based brewery plans to release a beer called Kokua, with all proceeds going to relief efforts, and it invites all interested breweries to join the project and brew a Kokua beer.

Are common misconceptions contaminating your cellar? We asked the yeast labs about what things brewers often get wrong. Here’s their advice.