293 articles in this category
In your brewery, you can improve cleaning and sanitation, optimize tank-cleaning performance, and reduce water, chemical, and labor costs while maintaining high hygienic standards. Here’s how.
As Firestone Walker celebrates their 30th anniversary this year, we’ve teamed up to share stories around a theme they’re incredibly passionate about and proud of—the deep relationships they’ve built with hop growers, hop brokers, and hop-industry organizations.
Before investing in equipment, ask these four critical questions to ensure your brewery is set up for long-term growth, flexibility, and success.
Maltose-negative yeast strains aren’t all the same. Most nonalcoholic yeast strains are undomesticated and lack the traits that brewers over the centuries have selected for. Learn how Berkeley Yeast’s strains are different.
New for 2026, Rahr Malting Co. is introducing a new low-color pilsner malt, developed in collaboration with our friends at pFriem Family Brewers.
Discover how Nagardo® integrates into modern nonalcoholic beer production to improve microbial stability, with additional promising applications emerging across RTDs, wine, and cider.
Acquiring a new brewery can come with hidden costs if due diligence on maintenance is overlooked, leading to preventable issues that impact operations and profitability. This playbook reveals the common blind spots and offers a roadmap for smoother integration.
The Noble-hop tradition isn’t disappearing—it’s evolving. U.S. varieties and innovative blends now offer brewers classic floral, herbal character with modern consistency, efficiency, and dependable sourcing.
Nagardo® is a purified mixture of glycolipids sourced from an edible mushroom. It is non-GMO and allergen-free, and offers reliable microbial control for nonalcoholic beer, ready-to-drink cocktails, wine, and cider.
Craft-brewery consolidation is booming, but hidden maintenance issues cost acquired breweries big. Standardizing operations and leveraging asset-management tools are crucial for success.
It seems like every day a new hop variety or new hop product is launched into a market already flooded with a plethora of incredible options. How then, do you as a brewer discern which of these new varieties or products might have the potential to distinguish and differentiate your existing beer brands or new brands in development?
Did you know that you actually shouldn’t mash hop? Did you know that thiol levels can be turned up or down predictably like a dimmer switch? Did you know…
In this first article in a Deep Dive series, Indie Hops’ Jim Solberg discusses how they screen new hops for brewing and market potential.
Hop waters and NA beverages aren’t a compromise; they’re a new creative playground. Water-soluble hop aroma products such as LLZ™, SalvoPlus™, and Hop Oils make it easier than ever to create flavorful, hop-inspired drinks that appeal to both traditional beer lovers and health-conscious consumers. Here, we want to show you just how easy it is to create scalable, low-lift, high-return recipes with applicable pricing.
Quality control professionals and brewmasters know that consistency and safety are the backbone of exceptional beer. But what if the key to mastering both lies in understanding the unseen world inside your brewery?
Discover how PCR testing can bring precision, flexibility, and operational efficiency to every stage—from raw materials to final product—of your brewery’s QC program.
Yeast is the heart of every great brew—but controlling its quality has long been a challenge. Discover how cutting-edge PCR technology is transforming yeast testing and helping brewers detect contamination faster, protect their brand, and brew with confidence. From breakthrough tools to smarter testing for wild-yeast variants, the future of fermentation starts here.
Andrew Foss of Human Robot, Matt Manthe of Dillon Dam, and Moh Saade of Fermentis discuss pathways to characterful lagers, both classic and modern, through workhorse 34/70 yeast and other strains.
Join Craft Beer & Brewing and the experts at John I. Haas, along with Ryan Bruchey from TailGate Brewery and Jeremy Moynier from Sapporo-Stone Brewing, for a panel discussion on the evolving science of hops where sensory meets data, and innovation meets reliability.
In this first part of a three-part series, experts from John I. Haas weigh in on the evolving nature of hop quality, best practices in hop selection, the challenges of year-over-year and lot-to-lot variability, and the new tools and methods available to brewers to ensure consistency from field to glass.