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Earlier this week, Brewing Industry Guide All Access subscribers received Kate’s latest article about how commonly shared economic and sales data for beer may not be painting an accurate picture. On this episode, she shares perspectives behind that story and insights into how craft brewers are bucking some prevailing trends.

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Based on insights gathered from our customer partnerships, we can identify the key factors shaping modern brewing success. Here we share the trends and strategies driving success in the industry.

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• TOC

While different recipes call for different approaches, Third Eye co-owner and head brewer Kelly Montgomery explains why some stouts need more than one bourbon barrel, and why they add certain sugary adjuncts directly to the barrels.

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• Video Tip
• Stout

Elevate your brews with Hopsteiner’s LLZ, a revolutionary, water-soluble citrus-flavored extract derived entirely from hops. LLZ seamlessly integrates into hop water, NA beers, and traditional styles, enhancing flavor without efficiency losses.

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• LLZ
• Hopsteiner

Josh Weikert prowled his local produce aisle following a simple principle: Buy what looks best, and go with the freshest fruit you can get. That led him to guava and passion fruit, a dynamic for this Brazilian-inspired tart fruit beer.

• Beer Recipe
• Fruit Beer
• Berliner Weisse

From our Love Handles files on the world’s great beer bars: In Brookline, Massachusetts, the Publick House is a chapel for the enjoyment of classic and contemporary beers.

• Love Handles
• Boston

If a beer is 5 percent ABV or less, can you really call it an IPA? You might, if you’re subject to Utah’s peculiar alcohol regulations—ultimately, though, it's the award-winning flavor and aroma that absolve the pale little “lies” told by the Park City prodigies at Offset Bier.

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Here are some key maintenance tips to help extend the life of your chiller and keep your brewery operating at optimal capacity.

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From lower-strength versions to higher-gravity ones that need a bigger yeast pitch and more time, Third Eye co-owner and head brewer Kelly Montgomery details their approach to fermenting award-winning milk stouts.

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• Video Tip
• Stout

From Dádiva brewery in São Paulo with BRLO in Berlin, this German-Brazilian take on the Catharina sour combines fresh mango and cherry-like acerola for bright, tropical fruit flavors.

• Beer Recipe
• Fruit Beer
• Catharina Sour

Brazil’s take on tart fruit beer—the Catharina sour—has its own name and moves, but brewers anywhere can follow the steps.

• Catharina Sour
• Fruit Beer
• Sour Beer

Brian Hutchinson of Cannonball Creek, Jake Gardner of Westbound & Down, and Phil Joyce of Amalgam discuss the similarities as well as points of difference in their award-winning approaches to brewing West Coast–style IPA.

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