Showing 781-800 of 4723 articles
RipeLocker’s hypobaric chambers allow brewers to keep wet hops fresh for weeks or even months, opening up new possibilities for brewers who want to explore what’s possible in fresh-hop beers.
Take advantage of automation opportunities to improve production, reduce human intervention, and maintain quality and safety in your brewery.
It can be a polarizing dish for those who didn’t grow up with it, but there are some affinities between certain styles of beer and this fermented Korean favorite. Can you brew with it? Of course you can.
From our Love Handles files on the world’s great beer bars: In Manchester, England, Café Beermoth is a Belgian-inspired bar offering a wide selection in an array of formats ... and sausage rolls, too.
Jono Gaytan, head brewer at Flix Brewhouse in El Paso, Texas, says this easygoing pale lager that features Idaho 7 is “meant to be enjoyed during college football games or mowing the lawn.” (Or, no doubt, during a movie at Flix.)
With 10 GABF medals (including four golds) and three World Beer Cup medals (two more golds) to their name, this Las Vegas brewery has cracked the competition code and figured out how to win big.
At this year’s Craft Brewers Conference in Las Vegas, our brands will be bringing the latest in processing and packaging technology tailored toward the craft-beer industry. Come visit us and meet with the subject-matter experts of the industry!
Lara Hargrave, lead brewer at Great Notion in Portland, Oregon, takes us on a journey through the production of big, whimsical, indulgent, nostalgia-inducing dessert-inspired stouts.
Grab a cold one and let’s dive into the wonderful world of brewery management software.
This mixed-culture saison with oranges, Earl Grey tea, and saffron scored a 99/100 with our blind panel and delighted our editorial team, who named it one of their Best 20 Beers in 2023.
What does it mean to worship at the altar of crisp? For brewers, it means special attention to technique and to the cellar.
Kentucky common is a smooth, drinkable, light-amber hybrid that’s closer to Kölsch, cream ale, and California common than it is to Jack Daniels.
High-gravity brewing, extreme attenuation, pilsner malt, modern hop products, and non-diacetyl-producing yeast all figure into the ways that this Las Vegas brewery produces its compelling—and top-selling—West Coast–style IPA, Atomic Duck.
Behind the brews with Big Grove Brewery and Chafunkta Brewing Co.
Has craft beer reached its apex? We’re confident that the answer is an emphatic No! Many people have yet to find a beer that they feel was made for them. Hop varieties abound; however, a broader array of hop profiles (both in flavor and structure) will help brewers reach these untapped consumers.
Give those barrels plenty of time before tasting, says New Image founder Brandon Capps, and be open to new possibilities when tasting different components for blending.
One of the world’s most respected brewers of dry, rustic farmhouse ales, Daniel Thiriez of Brasserie Thiriez, shares the story of his brewery, his yeast, and their place in the small northern French town of Esquelbecq. As told to Ryan Pachmayer.
Fermented with Thiriez’s house saison yeast, this ambrée has a complex, malt-forward flavor with aromas of citrus peel, hazelnut, caramel, and gingerbread.
For years, Notch Brewing in Salem and Brighton, Massachusetts, has been spreading the lager gospel through refined yet characterful iterations of Czech- and German-inspired beers. His challenge to American brewers who want to follow that path: Ditch the 34/70, rethink your mash and fermentation schedules, decoct with intention, and embrace concise flavor over “crispness.”
From planning to decision-making to quality and innovation to building a network, here are some useful strategies for building and sustaining a profitable brewery in the ever-changing craft-beer industry.