Recent Articles

Founded in British Columbia’s Okanagan Valley in 1992, Gambrinus Malting produces Canada’s Finest Specialty Malt. Situated among the Monashee Mountains, Gambrinus sources barley, wheat, and rye to produce flavorful, consistent malt for award-winning brewers and distillers across North America. The man behind the malting operation is director of operations Ken Smith. “What I get to focus on here,” he says, “is making sure that everyone is safe, that the food product is safe, and that we’re not impacting the environment in a negative way.” Keep reading for more!

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.

Based on a description from Norway in the late 18th century, this recipe represents the practicality of local farmers at the time—and the grist is 100 percent oats, which would’ve been malted in a smoky kiln.

From their farm, brewery, and taproom/farmstand an hour north of Montreal, Macallen is integrating agriculture with beer across multiple dimensions—not just for the story, but in pursuit of great flavor.

This award-winning Northwest IPA is a flagship for Von Ebert in Portland, Oregon, with a berry-forward hop flavor driven by lots of Mosaic, plus Simcoe and Strata in the dry hop.

Embracing whole-leaf hops at Templin Family means stuffing them into huge game bags from the hunting store and adding them to the whirlpool. Kevin Templin, cofounder and head brewer, explains their approach to emphasizing that delicate Noble-hop aroma.

One of the best-loved IPAs in Portland, Oregon, is the product of careful evolution and the intentional embrace of particular hop flavors. Here, Von Ebert brewmaster Sam Pecoraro shares the beer’s inner workings.

As the lager category continues to expand beyond its historic roots, hops like Hopsteiner’s Contessa™, Lemondrop™, and Delta™ represent the future of thoughtful, domestically sourced innovation. When today’s brewers pair them with the functional benefits of Tetra additions, they can craft lagers that are not only true to style but are also uniquely their own, offering drinkers both tradition and modernity in every glass.

From our Love Handles files on the world’s great beer bars: This popular pub in Atlanta’s Little Five Points welcomes all comers with inventive food, 60 taps, and a bar program twice nominated for a James Beard award.

This decade-old brewery in tourist-centric Old Montreal has quietly become a New England–style IPA powerhouse, driven by a desire to minimize astringency while embracing the breadth of character that can be found within fewer varieties by selecting and blending from multiple lots.

Kevin Templin, cofounder and head brewer at Templin Family Brewing in Salt Lake City, lays out his medal-winning approach to producing flavorful lower-strength beers with high standards of quality.

From Barrique Brewing & Blending in Nashville, Tennessee, head brewer Spencer Longhurst shares this recipe from an Anchor Steam–inspired collab brewed with their friends at Von Trapp in Stowe, Vermont.

From Alvarado Street, Green Cheek, and Berkeley Yeast, here’s a beer that will give juicy DIPA fans smiles for miles.

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.

From Brewlihan in Oakland Park, Florida, here’s a recipe for one of their most popular session-strength meads—packed with fresh cucumber and lime juice, and nearly always found on draft in their taproom.

Quebec’s Brasserie Dunham is a brewery whose reputation for saisons has developed from its refined approach to fermentation and dynamic use of hops—but the real secret may just be in the water.

A type of beer peculiar to American history has managed to survive, if not always thrive, as this New World style steams into its third century.

In this clip from their free webinar, experts from Berkeley Yeast and Breakside brewmaster Ben Edmunds discuss safe packaging for NA beers and the risk of pathogens in draft lines.

Mike Lukacina, founder and brewer at Magnanimous in Tampa, shares this iteration of the ever-evolving stout they brew especially for aging in whiskey barrels.