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Whether farm breweries are out in the country or right downtown, state licenses for them depend on flexible benchmarks for local ingredients. There are lessons to be learned for any state considering similar privileges for breweries that aim to buy local.

In this clip from her video course, New Belgium wood-cellar director Lauren Woods Limbach explains how and why they brew their mixed-culture, wood-aged beers precisely to spec—starting with the beer that goes into the foeders.

One of the most effective ways to increase shelf life is one of the oldest tricks in the book: package conditioning with a bit of fresh yeast. Yet there are pitfalls. Here’s how “the biggest natural-conditioning operation in the world” goes about it.

New Belgium’s wood-cellar director and master blender Lauren Woods Limbach shares pragmatic advice based on years of experience developing and running a large-scale blending program

It takes more than a skilled brewer to consistently make great beer. It takes a holistic approach that extends from the top to every employee—and even to the drinkers themselves.

The beating hearts of a brewery aren’t glamorous and won’t impress casual visitors, but they can do a great deal to improve how brewers do their jobs. They can also make a lot of noise.

Research into the aroma compounds that best survive the brewing process—and which hops are high in them—has changed how brewers add hops to their IPAs and other beers. As more research emerges, so do more opportunities to improve hop aroma.

Brewers don’t typically lose sleep over Bacillus, despite it being ubiquitous throughout the brewery. Being aware of it and knowing when it can cause problems can help ensure better, more consistent beer.

In the battle against staling, understanding your malt’s free amino nitrogen content is a tactic worth deploying.

The eight-year-old Kentucky brewery is recentering on core principles while diversifying its revenue streams, aiming to get back to growth.