Why Breweries Are Turning to Small-Format Cans
The opportunity to reach new customers is just one factor attracting brewers to the eight-ounce can
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6 Descriptors Beer Professionals Avoid
Hoppy, light, and funky are among the vague terms beer purveyors swap out to help customers find desired flavors and styles
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Why Some Craft Brewers Are Embracing Pilsner
A growing taste for the crisp, less bitter style is just one of the factors driving its renaissance in the craft sector
How to Open a Taproom in a New Market
From location logistics to public relations advice, brewery owners share their best practices
The Rise of Low-Calorie, Low-Carb Craft Beer
Brewers discuss the increasing consumer demand for “light” beers in the craft segment
Why Breweries Are Opening Locations in Malls
Affordable real estate and ample foot traffic are just two factors attracting brewers to shopping centers
Our Top Beer Stories of 2018
From sake-yeast experiments to carbonation-free styles, these are the beer stories that most resonated with our readers
6 Ways to Upsell Craft Beer at Restaurants
Bar managers’ best practices for server education, customer engagement, and creating interesting beer lists
New Test May Prevent Exploding Beer Bottles
The invention detects diastaticus contamination, which has led to millions of dollars in product recalls in recent years
How Breweries Are Leveraging Popular Spirits Brands
Beer makers are collaborating with distillers in new ways to capture the attention of spirits enthusiasts
Why Brewers Are Turning to Carbonation-Free Beer
Still beers offer producers a new expression—but some consumers are apprehensive
A Former Chef Brings Culinary Innovations to Beer
Jared Rouben brings insights from the kitchen and brews with the seasons at Moody Tongue
Why Brewers Are Turning to Can Conditioning
With bottle sales heading south, producers experiment with secondary-fermentation techniques
Brewers are Looking to Sake for Fresh Inspiration
Exploring the ways producers are using sake rice and yeasts to make beer