Brewer

Looking to brew a beer with haze that’s ready to commit to the long-term? We asked Zach Coleman, head brewer and co-owner at TRVE in Denver and Asheville, for some clarity on haze stability, and he turned to fellow pros for their best advice.

In this yearly update, we plot the moves in the Brewers Association’s top 50 craft brewers by production volume, from 2007 to the present. To simplify the data and make it easier to follow, we fast-forward from 2007 to 2017 and pick up from there.

Growth in 2025 doesn’t look like it used to. In this webinar, we’ll explore what it takes—from SKU discipline to data visibility—to expand with confidence in today’s market.

In centuries past, much of European brewing happened on the farm—and the choice of what to brew was as pragmatic as what to grow. With insights that could inform your next farmhouse ale, Lars Marius Garshol shares some truths about what those farmer-brewers planted, malted, and put into their beers.

The lean and agile brewery relies on data to make growth-based decisions. Given today’s market trends and consumer preferences, that operational data could reveal that the smart path of growth is investing in copacking and venturing into popular beverage categories.

In today’s changing consumer and economic market, breweries need to optimize the performance of their assets and processes. The key to becoming a lean brewery is to use real-time data to streamline operations, cut costs, and grow smart. If your spreadsheets and system can’t keep up with the shelf, it’s time to rethink how your brewery runs—do more with less.

Grab a coffee and check out an insider perspective on the Craft Brewers Conference from veteran chief revenue officer Dan Reese. He covers the surprising collaborations transforming the industry and reveals the strategic moves that separate survivors from casualties. The industry’s evolution is happening now—are you prepared?

From Belgium to Harlem and around the world, with deep dives into barleywine and barrel aging, here are some recent titles worth adding to the brewery bookshelf.

Brewers share strategies for reducing costs on craft beer’s most competitive style.

Here's a new look at the growth in the number of breweries in the United States—growth that’s been leveling off, recently—with some other data points for context.

Beer writer and critic Stephen Beaumont, co-author of the World Atlas of Beer and a Toronto native, names five Canadian breweries that beer lovers everywhere ought to know, now.

Need a last-minute gift idea? Here are some quick hits on new beery reads.

You voted, we tallied. From our annual Readers’ Choice survey, here are your favorite breweries—broken down by size, based on how many barrels brewed per year.

The wider world has known about sahti for a few decades now, but many attempts to brew it have little to do with the real thing. For those who want to make something much closer to the Finnish farmhouse tradition, Mika Laitinen explains the basics.

Big-city breweries and bars aren’t the only ones who can draw crowds with events dedicated to traditional Kölsch service. In rural Fairbury, Illinois, the locals have quite taken to Kölsch Night in the converted dairy barn at Emancipation Brewing. Cofounder and head brewer Lincoln Slagel explains how and why it works.

The data suggest that while brewery closings have stayed fairly steady as a percentage of overall operating breweries, the rate of new openings in recent years has been declining at a relatively consistent pace.

Heater Allen’s head brewer and the inventor of cold IPA are joining forces to launch lager-centric Gold Dot Beer in McMinnville, Oregon.

Committed to brewing the best European-style lagers possible, Art History Brewing in Geneva, Illinois, is expanding into a brewhouse outfitted with a wish list of bells and whistles.

Here, we plot state populations against the number of breweries in each state, to get insight into which have the most and fewest breweries per capita.

For brewers who read and sponge all the info they can find, it may be hard to believe: The authors of two of the most influential brewing books of the past decade run a brewery together. In suburban Baltimore, Scott Janish and Michael Tonsmeire are experimenting at Sapwood Cellars.