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Your brewery has the potential to tap into a wider audience, bearing in mind that today’s typical drinkers aren’t beer geeks. Here’s how to grab their attention with flavor descriptions that resonate.

Amid craft lager’s surge, smaller maltsters are sending up signals for an unlikely trend, producing small batches of unusual smoked malts made with a variety of woods. Brewers dig it, too—but will drinkers follow?

Craft breweries are awash in raw data, and the road to higher quality and wider margins begins with making better use of it.

The boom days are over, but in many ways independent breweries are in a better place than other alcohol producers and other hospitality segments. Meanwhile, pockets of growth remain.

While the Pacific Northwest has been cutting back on acreage amid an ongoing hop surplus, the international picture is more complex. Here’s a look at 2024 acreage in various countries versus the previous year.

Cuts to the federal workforce are directly hindering programs that breed new hop varieties and work to solve agronomic problems.

Local beer weeks started happening when craft beer was the new kid on the block, and they were ideal for attracting new customers. Yet they can still shift to appeal to today’s informed consumers—and breweries can benefit.

In Rochester, New York, a dream team of beer and hospitality pros has formed a brewpub Voltron that’s thrilling locals while rapidly earning state and national attention.

American farmers won’t reduce acreage as dramatically as they did in 2023 and 2024, but the industry has yet to find a healthy balance. What’s it mean for brewers, in the near-term?

Many smaller breweries lack the resources to perform regular cell counts on their yeast pitches or slurries. Luckily, yeast share some of their secrets with us via pH values, and that can be an easy way to check on their health. Here’s what to know.