Recent Articles

Are you still manually depalletizing in your packaging operation? Here are four easy steps to immediately increase your brewery’s profits.

Over the years, Metazoa has won more than a dozen GABF and World Beer Cup medals. The latest gold—for a double-decocted, Scottish-style ale made with ingredients on hand, minimal specialty malts, open fermentation, and yeast borrowed from their hazy IPA—is proof that there is more than one way to make a compelling and malt-forward ale.

The BREWHA BIAC is the simplest way to make the best beer. It uses a unique method that takes up less space and uses less water, and it makes brewing simpler, more enjoyable, and easier to do while still providing full control of the brewing process.

Whether you want to brew a more convincing Czech-style lager, or you simply want to borrow a few tricks to shape the kind of beer that seems impossible to stop drinking, here are some elements to consider.

This reverently Czech-style lager is triple-decocted and brewed with imported Moravian malt and whole-leaf Bohemian Saaz. Green Bench cofounder and head brewer Khris Johnson says the beer “was inspired by a life-changing week spent in the Czech Republic with an incredible group of people.”

From New Year’s Eve to breakfast to making new best friends, New Belgium’s Lauren Woods Limbach guides us through six beloved beers that represent excellence as well as those moments that remind you what it’s all about.

On Saturday, November 4, the American Homebrewers Association invites you to participate in Learn to Homebrew Day.

Ross Koenigs explains why homebrewers may want to consider cannabis as a flavorful ingredient—even if they’re not trying to extract THC—and how to evaluate its aroma for beer.

Can you savor a few glasses of wine or eggnog over the holidays and wake up feeling fresh the next day? Yes, you can.

Jason zumBrunnen of Ratio Beerworks and Jeremy Claeys of Protagonist discuss their respective 2023 GABF gold medal–winning saisons, from Protagonist’s classical take to Ratio’s carrot- and elderflower-infused rendition.

These crispy, moderately spicy quesadillas are delicious and easy to make, while a splash of Mexican-style lager adds subtle sweetness to the adobo dipping sauce.

This dark German-style lager took home gold from the 2023 World Beer Cup in Nashville, Tennessee, and then went on to impress our blind-review panel. Smooth and easy-drinking, it offers subtly complex roasted malt character and a dry finish.

Whether in-person or online, homebrew clubs and similar groups provide fertile ground for learning, experimentation, and fresh ideas.

Ross Koenigs, founder and brewmaster at Second Dawn in Aurora, Colorado, explains the physiological similarities of cannabis and hops, and thus why brewers should already have a basic understanding of how to brew with cannabis for flavor.

When the team at Incendiary in Winston-Salem, North Carolina, gave brewer and QC manager Adam Goetz the chance to design a recipe, he knew what he wanted to make. Then it won gold at the 2023 World Beer Cup, and it scored a stellar 99/100 with our blind-review panel. So, we asked Adam what makes it tick.

In this panel discussion from our recent Brewery Accelerator, Jake Gardner of Westbound & Down, Marni Wahlquist of Odell, and Sean Buchan of Cerebral discuss their approaches to contemporary IPA—hazy, clear, and everything in-between.

Somewhere between hefty doppelbock and pale heller bock, the traditional dunkles bock is like the family’s middle child—it doesn’t get as much attention, but you’ll want it in your fridge year-round.

In New York City, Talea is leaning into a crowd-pleasing focus on easy-drinking, low-bitterness, fruit-forward beers—including this Spicy Marg sour ale that the team first brewed for Women’s History Month in March this year.

At G&D Chillers, we custom-build each chiller to meet the specific needs of each brewery—so, whether you’re a small startup or a large production facility, we have a chiller that’s right for you.

It’s two GABF gold medal winners in one episode, as Joel Stickrod and Spencer Longhurst of Nashville’s Barrique discuss the making of their Wet Hop Strata 2023, while 1840’s Kyle Vetter shares the process behind I Don’t Want To Wait.