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These are tough times to run a small brewery—but was it ever easy? For perspective and advice on finding success in today’s industry, we reached out to seven successful brewers and entrepreneurs who’ve left it behind.

“There’s nothing romantic about a dirty wood cellar,” says Lauren Woods Limbach, New Belgium’s wood-cellar director and master blender. In this clip, she explains the importance of cleaning and preventive maintenance—especially when it comes to aging foeders.

There are hops in abundance, but beer sales are unpredictable—it’s no mystery why many small breweries are relying on the spot market. Yet many suppliers are aiming to lure brewers back to more flexible contracts that better suit today’s market.

In an updated chapter from our Brewing a Business course with Allan Branch, we identify what makes a business fail—and how to fix those issues before it's too late.

Conditioning in the container may be a path to longer shelf life, but it’s also a traditional way to prepare beer for the drinker—the beer is “alive” until it hits the glass. Here’s a technical look at two traditions that may provide inspiration for today’s brewers.

New Belgium wood-cellar director Lauren Woods Limbach explains the methodical way they forecast maturation times in their foeders, using sampling plans, specific lab tests, and deploying contingency plans when things don’t go as expected.

In Washington state, a new program is helping breweries and other beverage producers give reusable glass bottles a fresh look. Nationally, the cost and supply of new glass—and glaring weaknesses in recycling programs—could make such programs increasingly feasible.

Scott Jennings, Sierra Nevada’s innovation brewmaster in Mills River, North Carolina, offers a closer look at the brewery’s dialed-in approach to bottle conditioning.

Having a sensory panel to regularly evaluate your beer is good practice—but what about one to evaluate your hops? Brewers and hop-sensory experts share their best tips on starting up a specialized panel—and careful hop evaluation is something that even the smallest breweries can do.

As a small brewery devoted to cask-conditioned ale, Seattle’s Machine House is a rare bird in the United States—and it’s one that recently marked a decade of brewing, guided by the pragmatism of founder Bill Arnott and his “simple, primitive” approach to making their distinctive yet highly accessible beers