Learn from the world’s best brewers.

What will drive brewery growth in 2027? Get expert perspectives for the year ahead.

Explore the trends reshaping how breweries operate

Learn the ins and outs of harvesting and repitching yeast and why the practice pays off.

The Colorado brewpub that’s won a slew of medals for its hop-forward beers over the past 13 years lays out its approach to high-impact flavor and quality at small scale.

Join industry leaders as they share insights, lessons learned, and practical approaches to fostering innovation in today's beverage industry.

How low can brewers go when selecting a base malt—and what impact does that have on flavor, performance, and overall beer quality?

Cleaning and drying are not just sanitation concerns for breweries. They directly impact production speed, labor, water and chemical use, packaging quality, and overall uptime.

Through panel discussions held over three days, we’ll break down the essentials of building and scaling THC beverages, with a focus on three key areas: legal and regulatory considerations, formulation, and marketing, sales, and distribution.

Ever wonder how top breweries consistently produce exceptional beer while maintaining peak efficiency?

Could a fresh perspective on hops inspire new and continued growth?

Kyle Harrop, founder of Horus Aged Ales, shares his approach to the art of blending higher-gravity barleywines and stouts—and to selecting the flavor components that can take those blends to the next level.

Take a deep dive into the fundamentals of brewing non-alcoholic beer, from formulation through fermentation as well as food safety and packaging. Top brewers in the space will share their approaches to each facet of the Non-Alc and Low-Alc brewing and packaging process. All three recordings are now available below or in the Craft Beer & Brewing library. Watch now!

Lindsay Barr, founder and chief science officer at DraughtLab, explains specific methods and practical tips for how your brewery can collect sensory data and use that information to make better beer.

Kelsey McNair, founder and head brewer at North Park Beer in San Diego, shares the thinking and methods behind his award-winning approach to fully saturating beers in hop flavor.

From recipe design and ingredient choices to barrel-aging, blending, and packaging, River North founder Matt Hess and head brewer Matt Malloy share the methods and philosophy behind their unusually robust and flavorful award-winning beers.

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.

Bret Kollman Baker, cofounder and chief operations officer of Urban Artifact in Cincinnati, slices into the core of what goes into brewing the kind of fruited sour beer that keeps people coming back for more.

From layering malts to selecting and infusing adjuncts, Third Eye co-owner and head brewer Kelly Montgomery lays out their medal-winning approach to planning and brewing rich, flavorful stouts.

Evan Price, cofounder and head brewer of Green Cheek in Orange, California, lays out the thinking and process behind their bright, bitter, and highly drinkable West Coast pils, IPA, and double IPA.

In this free video course supported by Yakima Chief Hops, Paul Schneider, cofounder and head brewer of Pittsburgh’s Cinderlands Beer, details their flavor-focused approach to R&D and taking full advantage of advanced hop products.

Join Beachwood brewmaster Julian Shrago as he charts the path from choosing an unfamiliar style of beer to brewing an example that can please the crowd and wow the judges.

Steve Parker, cofounder and head brewer of Fidens in Albany, New York, details their approach to building the kind of soft, juicy, impactful hazy IPAs that keep you going back for more.

Josh Pfriem, cofounder and brewmaster of Oregon’s pFriem Family Brewers, details the thinking and process behind the brewery’s delicate, award-winning lagers inspired by traditions in Mexico, Japan, and beyond.

Join Lara Hargrave, lead brewer at Great Notion in Portland, Oregon, as she takes us on a journey through the brewery’s method of producing whimsical, indulgent, childhood-nostalgia-inducing sweet stouts.

From selecting malts with intention to deploying Madeira-inspired macro-oxidation, finishing on different woods, and blending to taste, New Image founder Brandon Capps outlines a technical approach to crafting characterful barrel-aged barleywines.

Jan Chodkowski, head brewer and co-owner of Denver’s Our Mutual Friend, outlines his approach to brewing historically inspired, smoke-forward beers of high drinkability.

The brewer who invented and defined cold IPA—Kevin Davey of Heater Allen and Gold Dot Beer—shares the tips and techniques needed to brew one that shines.

Join Single Hill cofounder and head brewer Zach Turner on an expedition to the Yakima Valley at harvest time to pick up the freshest hops, then take them back to the brewery and add them—in different forms and different ways—to beers brewed that day.

Ross Koenigs, founder and brewmaster at Second Dawn in Aurora, Colorado, explains the science and practicalities of making beer at home with hemp and marijuana.

The Bierstadt brewers are back, as Ashleigh Carter and Bill Eye share deeper insights and more on their technical approach to German-style lagers that beg to be enjoyed in quantity.

Westbound & Down head brewer Jake Gardner won’t tell you how to write a West Coast IPA recipe—but he will tell you how to brew a better one, with higher-impact hop character and longer-lasting flavor stability.

Crooked Stave founder and brewmaster Chad Yakobson, one of the industry’s foremost experts on Brettanomyces, leads this in-depth course on brewing and fermenting funky, farmhouse-inspired beers.

Michael Tonsmeire, cofounder of Sapwood Cellars and author of American Sour Beers, lays out his pragmatic and flavor-driven approach to sourcing, processing, and incorporating fruit into mixed-culture beers.

Maplewood founder Adam Cieslak and brewers Roger Cuzelis and Adam Smith get under the hood of stouts ranging from session-strength to big and barrel-aged, discussing the mechanics of layering in flavor while keeping them balanced and drinkable.

Scott Janish, cofounder of Sapwood Cellars and author of The New IPA, guides us on a science-driven deep-dive into ways to maximize and dial in hop aroma and flavor.

Known for their juicy IPAs dripping with hop character, Hop Butcher for the World cofounders and brewers Jeremiah Zimmer and Jude La Rose share what they’ve learned about choosing, blending, and employing hops for alluring aroma and flavor.

From fruits to coconut and cacao, Phase Three takes a pragmatic approach to using a wide range of flavor adjuncts. Here, cofounder and head brewer Shaun Berns goes into deep detail on their philosophy and process, ingredient by ingredient.

From design to decoction to coolship to cellar, Dovetail owners and master brewers Hagen Dost and Bill Wesselink dig into the details of how they produce their acclaimed lager, Kölsch, and weissbier.

Laura Burns—microbiologist, brewer, and R&D director of Omega Yeast in Chicago—digs into the science and practical techniques for maximizing the hop aroma in your IPAs and other hoppy beers.

Are you ready for this one, lager nerds? In this discursive but detailed video course, Live Oak founder Chip McElroy and head brewer Dusan Kwiatkowski talk smoked beers, pre-Prohibition lager, cereal mashes, decoctions, and much more.

Ready to dive deep into some helles? From grist to glass, join Altstadt head brewer Craig Rowan for a focused, detailed course on how to brew a great Munich-style helles.

It’s a pernicious problem for today’s brewers: the risk of hop creep from dry-hopping. In this detailed video course, Russian River cofounder and brewmaster Vinnie Cilurzo digs into the root causes—and lays out strategies to beat the creep.

Tim Sciascia, cofounder and head brewer at Cellarmaker Brewing in San Francisco, details their approach to brewing highly hop-driven yet supremely drinkable American pale ales.

With detailed advice from Jim Crooks, master blender at Firestone Walker’s Barrelworks, you can brew complex but balanced mixed-culture beers meant for patient wood-aging and blending.

Alvarado Street’s J.C. Hill leads this master class in using knockout hops, yeast, enzymes, and other techniques to squeeze the most aroma and flavor out of your hops.

Russian River cofounder and brewmaster Vinnie Cilurzo and head lab technician Taylor Lane discuss all the facets of oxygen that affect beer quality—for pros and homebrewers alike—from happy yeast to airtight packaging.

Firestone Walker’s Eric Ponce shares advice and lays out the careful process behind the brewery’s barrel-aged and blended blockbusters such as Parabola and Anniversary Ale.

Jester King founder Jeff Stuffings lays out their whole approach to brewing and fermenting saisons, table beers, and other dry, full-flavored, rustic ales that taste of their place.

Join Pinthouse Pizza Brewmaster Joe Mohrfeld for a master class in getting the most out of hops to brew the highest-quality, aroma- and flavor-forward IPAs.

Are you ready for the challenge? Chris Colby leads this full video course on the ins and outs of brewing hard seltzer at home—from the technical difficulty of making a clean, sparkling base to adding flavors, and much more.

In this video course—which we have made freely available to all—Baskerville breaks down his approach to brewing Black Is Beautiful and other imperial stouts

Greg Engert, beer director of the Neighborhood Restaurant Group, lays out the flavor fundamentals of pairing beer with food, sharing his method as well as specific examples.

Jonathan Reeves, the longtime brewmaster of Port City Brewing in Alexandria, Virginia, and a frequent GABF medal-winner, shares his overarching philosophy, processes, and specific tips on ensuring technical excellence in your beers.

Ro Guenzel, head brewer of Bluejacket in Washington, DC, has a special love for authentic, Bavarian-style weissbier. In this video course, he tackles the history of the style, traditional brewing methods, food pairings, and much more.

Andrew Kelly, cofounder of Aslin Beer in Alexandria, Virginia, walks us through the process of conceiving, developing recipes for, and brewing beers meant to evoke memorable culinary experiences.

From breaking down flavor profiles to proper pouring, glassware, and caring for draft lines, Greg Engert of the Neighborhood Restaurant Group lays out his approach to world-class beer service.

Phil Wymore, cofounder and brewmaster of Perennial Artisan Ales, shares the approach, ingredients, and methods behind the brewery's influential big stouts like Abraxas, Maman, 17, and more!

Jonathan Moxey, head brewer of Rockwell Beer Co. in St. Louis, Missouri, digs into the recipes and process behind beers that are hard to stop drinking.

Denny Foster and Brandon Bischoff of Main & Mill Brewing demonstrate the parti-gyle technique, so you can get two or three beers out of the same big grist.

Learn how to get evocative (often beery) flavors out of a range of unusual (often un-beery) ingredients.

Narrow Gauge Brewing Cofounder Jeff Hardesty teaches you how to brew great milkshake and sour IPAs.

Steve Crider, founder-brewer-handyman at 2nd Shift Brewing in St. Louis, shares his know-how on keeping a brewery running, and what to do when things break down.

Side Project Owner/Brewer Cory King teaches you how to brew world-class barrel-aged stouts.

Join Chris Tropeano, cofounder and head brewer at Resident Culture, for a kettle-souring brew day. Get his expert advice on recipe development, bacteria, process, hopping, adjuncts, and much more.

Learn how to build your own homebrew recipes from the ground up.

Steven Anan, head brewer and co-owner of Archetype Brewing in Asheville, North Carolina, takes you through alternative grains—including oats, wheat, rye, and non-cereals.

Learn how to convert your propane system or build an electric system from the ground up!

Ready to make the move from extract to all-grain? This course is the perfect introduction to building out your DIY all-grain homebrew system.

Everything you need to know about setting up a home system for kegging, force carbonating, and serving your homebrew!

In Craft Beer & Brewing's Introduction to Lagering course, you'll learn to create crisp, cold-conditioned lagers at home. With solid technical advice and temperature control tips, you'll have all the tools you need to brew lagers right.

Introduction to basic brewing with malt extract.

Growing and maintaining a yeast colony, feeding yeast between brews, planning brew days to maximize yeast health.

Learn how to build, maintain, and troubleshoot your home draft system.

Join Tony Rau from Odell Brewing Company and learn the ins and outs of isolating, storing, and culturing yeast.

Master filling, carbonating, and capping your beer at home.

Wood offers character that no other ingredient or method can match. In fact, you can think of the wood aging process as a whole new ingredient altogether.

In this course, you'll gain a deeper understanding of what's often called the soul of beer--malt.

Brewing Water: A Practical Approach will teach you the basic information you need to evaluate your water and make the adjustments needed to brew the best beer possible.

CB&B Co-founder Steve Keonig walks you through a full all-grain brew day, from mashing and lautering to batch sparging to hop additions to pitching yeast and racking to secondary fermentation, as well as bottling your beer!

Join Three Four Beer Company Head Brewer Linsey Cornish (formerly of Odell and Horse & Dragon) as she walks you through everything you need to know to design and brew great stouts.

In this course you'll learn how to add watermelon to a tasty wheat base beer, select the right yeast strain, compensate for added sugars, and more!

Join WeldWerks Brewing Cofounder/Brewmaster Neil Fisher as he walks you through everything you need to know to brew one of the highest-acclaimed New England-Style IPAs available.

In this course, Funkwerks Cofounder Gordon Schuck explains how to use Lactobacillus bacteria, experiment with sour mashing, test acidity levels, and more.

Thinking about opening a brewery? Start here to learn everything from licensing to location to profitability.

Learn to diagnose, describe, and fix those pesky off flavors!

Learn the ins and outs of making the hottest style to hit the market in years.

From science to history to implementation, join Josh as he helps you build better hopped beers.

In this advanced course, learn how to build your own electrical panel box with a BCS to operate your electric brewery!

In this bonus video course, Feisty Spirits Founder Jamie Gulden covers the distillation process, equipment, proofing, and techniques specifically for beer brewers.

Learn everything about selecting the right coffee varietal for your recipe, how to roast that coffee, then how to best integrate it into you beer.

Bierstadt Lagerhaus Founders Bill Eye and Ashleigh Carter take you step-by-step through their process for brewing some of the best lagers (Pilsner, Helles, Märzen, Bock) in the country.

You can't make great beer without being a great beer evaluator. Join Josh as he shows you how to become the best judge you can be.

All Sevens Brewing Head Brewer Dirk Hillegass takes you from grain to glass, offering practical tips to help you brew superior ales. This video course contains more than 50 minutes of video and dozens of articles.

Andy covers the basics and offers pro tips on selecting, pressing, and blending apples before taking you into fermentation, aging, and packaging your cider.

Join Paul Odell in this video course, covering everything from the history, to styles, to recipe formulation, and finally to an actual brew day.

In this pro course, Avery Brewing Barrel Herder Andy Parker walks you through the ins and outs of receiving, preparing, filling, and emptying barrels with practical tips and equipment recommendations throughout.

Fermentation is where beer is made. About 95 percent of what can go wrong or right with a beer happens in fermentation, so if you manage your fermentation properly, you will get a good beer.

In this introductory course you'll learn how to make great mead from start-to-finish.

Join BJCP Certified Judge Paul Odell as he walks you through everything you need to know to brew, then serve (both traditionally and through homebrew kegs) great cask beers.

Wiley Roots Cofounder/Head Brewer Kyle Carbaugh takes you step-by-step through brewing a mixed culture brettanomyces beer.

WeldWerks Founder/Brewmaster Neil Fisher takes you step-by-step through the adjuncts they use to brew variants of their 2017 GABF gold medal winning Medianoche stout, fruited sours, “pastry” stouts, and very popular New England-style India Pale Ales.

From conception to perfection, learn the ins and outs of developing your best beer from professional brewer Matt, Founder of Czig Meister Brewing.

In Craft Beer & Brewing's Advanced all-grain methods course, you'll learn how to make better wort to produce better beer.

Join Certified Saké Advisor Jeff Cioletti as he walks you through the history and process of creating saké.

BJCP Grand Master Josh Weikert covers everything you need to know to scale down your full-strength recipe to a more affordable and crushable beer. In this course you'll learn about considerations for every major part of your brew day.

Craft Beer & Brewing Magazine® contributor Taylor Caron covers everything you need to know about high gravity and high alcohol brewing, fermenting, and packaging.

Less than a year into opening Bonn Place Brewing, Sam Masotto won 2 Great American Beer Festival (GABF) medals for his ordinary bitter and English-style dark mild.

Join Plan Bee Farm Brewery owners Evan and Emily Watson on their 25-acre farm in Poughkeepsie, NY as they guide you through farm brewing.

John Coyle and Steve Ashton cover everything you need to know to brew your next great saison. Starting with the origins of the style, they cover recipe development, brew day, and fermentation of 7 different saison variations.

Industrial Arts Brewing Founder Jeff O’Neil takes you from grain to glass with their most popular beer, Wrench IPA. This course includes more than 70 minutes of video and the recipes for Wrench IPA and Tools of the Trade Pale Ale.

Paul Odell covers the inner-workings of beer competitions and offers tips to help you stand out and win with your next entry.

Learn the ins and outs of adding flavors to your beer. From coffee and spices to chiles and fruit, we'll teach you how to complement malt and hops with flavors that flagrantly violate the Reinheitsgebot.

2nd Act Beer Founder Stu Blake covers homebrew instrumentation, readings, interpretation, and actions you can take following the readings, helping you make better, more consistent beer.

Fonta Flora's Todd Boera takes you through their first coolship brew of the season, offering practical tips for recipe development, mashing, boil, chilling/coolship, fruiting, and much more.

In this video course, Eurisko Beer Co. Founder and German-trained brewer Zac Harris covers the fundamentals of German-style brewing, how it differs from brewing in the U.S., and offers specific style examples to help you make better beer.

Zebulon Artisan Ales Founder and lifelong brewer Mike Karnowski takes you through the history of 1700-1800's English brewing, followed by a demonstration of how to make your own brown malt, invert sugar, and brew a porter (circa 1880).

Chris Tropeano, founder of Resident Culture Brewing and former brewer at Russian River, covers all of the practical knowledge you need to brew better hoppy beers.

Burial Beer Cofounder Tim Gormley shares lessons learned from more than 10 years of commercial brewing experience, covering everything from getting to know your ingredients to achieving balance with them. This course includes 97 minutes of video.