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Breweries thriving in 2027 won’t necessarily brew the best IPA or win the most medals. They’ll make the smartest decisions—faster, with better data, and more connected systems.

Denver’s River North is winning international awards and a strong reputation for its deep, dark, malt-forward beers. Here, owner Matt Hess and head brewer Matt Malloy share the thinking and process behind them. As told to Ryan Pachmayer.

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“The aim here is to make a ripping XPA that combines plenty of saturated modern hop characters—thanks in part to the multiple small kettle-hop additions—with a lean but structured malt base,” says Scotty Hargrave, the progenitor of modern XPA.

Lean, dry, and highly drinkable—but with the full-spectrum hop punch of an IPA—the extra pale ale is engineered for volume, for warm weather… and for thirsty brewers ready to hone their technique.

How do you make modern iterations of pilsner that still taste like pilsner? For this small-pub brewer in the mountains of California, the answer is using the right hops at the right time throughout the process.

Cannonball Creek cofounder and brewer Brian Hutchinson explains why they’re looking for the leanest, palest base malts for their award-winning West Coast–Style IPAs—and how hop creep plays an intentional role in their low finishing gravities.

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We based this recipe on parameters shared by Gianriccardo Corbo, the brewer who wrote the BJCP guidelines for Italian grape ale (IGA).

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Every new hop variety must prove itself in both the field and the brewhouse. Learn how breeders are developing stronger, more resilient hops and why brewer adoption is essential to bringing the next generation of varieties to market.

Learn the ins and outs of harvesting and repitching yeast and why the practice pays off.

In one of the world’s most revered wine cultures, craft brewers have developed their own way of working with grapes.

From our Love Handles files on the world’s best spots to enjoy a great beer: One of the finest airport bars in the country is pouring a wide range of Oregon craft from 90-plus taps.

With back-to-back GABF gold medals in festbier—as well as a GABF silver and a CB&B 99 score for helles—this long-running brewpub has found ways to work past their technical limitations and build characterful precision in small-scale lagers.

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Brian Hutchinson, cofounder and brewer at the Colorado brewpub that’s won a slew of medals for its hop-forward beers over the past 13 years, details their approach to achieving high-impact flavor and quality at small scale.

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Here’s a fairly classic take on an American seasonal tradition: a solid amber-brown ale that includes both the real (pumpkin) and the evocative (pie spice).

Summer ends too soon, vacations are over too soon, fall seasonals hit the shelves too soon—all reminders that while it may feel too soon to drink a pumpkin beer, it’s just the right time to brew one.

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The beer industry’s ordering process has quietly gone digital, unlocking a $2 billion opportunity for craft breweries. Discover how to adapt your sales strategy and capture growth on digital platforms.

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Kevin Kowalski, head brewer at CLAG in Sandusky, Ohio, shares this recipe for the brewery’s highly rated double hazy IPA. Generous additions of Nelson Sauvin in the whirlpool and dry hop power much of Cold Hawaii’s juicy-dank flavors, while Citra, Galaxy, and Simcoe add depth.

Tonya Cornett and Ian Larkin have been brewing medal-winning beers together, apart, and together again through three different breweries, but they’re constantly reinventing their pathways to success, just as they’re consistently tweaking their medal-winning beers.

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Malt complexity leads the way in this amber ale—a gold medal–winner at the 2025 World Beer Cup—from Mountain Rambler in Bishop, California.

Learn how Nagardo, a naturally derived microbial stabilizer dosed in the brite tank, helps breweries maintain draft stability without compromising flavor.