Recent Articles

Pumpkin ale is a seasonal American tradition strong enough to smash even the most cynical pumpkin-spice fatigue. It’s also fun to make—and drink, and share—at home.

Looking for a different way to serve your holiday ham? Get some craft cider into the glaze for a flavorful twist, and pair it with the same cider or a festive beer.

Jacob Sembrano, head brewer at Chicago’s Cruz Blanca brewpub, shares this recipe for their American lager—a showcase of Bloody Butcher red corn, grown and malted at Sugar Creek Malt in Lebanon, Indiana.

Through fastidious technique and a clearly articulated, creative point of view, this lager-centric brewery in the southwestern suburbs of Chicago is committed to building on a family brewing history while forging its own modern lager identity.

Brewers wouldn't get their hops—fresh or otherwise—without the unusual machines that pick them. Here’s a look at how these pickers work on a few different farms.

Beer30 software consistently proves its value, from additional savings and productivity to major sales growth. Here are four case studies that show how.

Corn has long held an important place in brewing across the Americas, from chicha in the Andes to Mexican and American adjunct lagers. Today, craft maltsters and brewers are seeking more flavorful heirloom varieties to see how far they can push those flavors.

Eisbock uses a fractional freezing process to concentrate the beer’s strength, and it does so without requiring your yeast to work overtime. The result is a smooth, rich, and intense lager—perfectly suited to sipping on a cold winter night.

From Good Word Brewing & Public House in Duluth, Georgia, owner and brewer Todd DiMatteo shares the recipe for their subtly roasty, highly drinkable dark lager that can be served from cask or stichfass (or keg, can, bucket, whatever you have handy).

Three leading brewers pushing the limits of the cold IPA style—Sam Tierney of Firestone Walker, Jude La Rose of Hop Butcher For the World, and cold IPA originator Kevin Davey of Heater Allen and Gold Dot—join the podcast to discuss the current state of cold IPA, how their recipes and processes have evolved, and why they still choose to explore hops through the style dubbed “More West Coast than West Coast IPA.”

AccuBrew’s user-friendly tools can help your brewery avoid costly mistakes, make the most of your beer’s tank time, and save thousands of dollars every year.

Single Hill cofounder and head brewer Zach Turner explains how collaborators, farmers, and pick windows all play a role in shaping a fresh-hopped beer on any given day during harvest season in the Yakima Valley.

Three leaders at the intersection of brewing business and tech—Patrick Tickle, CEO of Encompass Technologies, Dave Thibodeau, cofounder of Ska Brewing, and Cole Hackbarth, VP of brewing operations for Rhinegeist—discuss strategies for managing a brewery through today's turbulent business environment.

Bottom-fermented beer, served in the British ale tradition? There’s precedent for it—and the rise in lager interest may be just what’s needed to stoke drinkers’ curiosity.

From our Love Handles files on our favorite beer bars around the world: The Toronto headquarters of the Society of Beer Drinking Ladies is open to all.

Lasting Joy cofounder and head brewer Alex Wenner describes this beet-infused stout as one “that really sums up our mission as a New York farm brewery.”

What’s old is new again for Chicago’s Dovetail—direct-fire decoction, open fermentation, and coolshipping hoppy lager with whole-cone hops are just a few of the ways this classically focused brewery finds ways to build character in their lagers.

Here’s how Berlin Packaging and Studio One Eleven helped four brands succeed with impactful and effective custom packaging solutions.

Single Hill cofounder and head brewer Zach Turner explains the difference between fresh-hopping and wet-hopping, laying out a few different ways that breweries tend to use them on the hot side and cold side.