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
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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
Exploring New Frontiers in Brewing
Alternative yeasts and bacteria offer a novel flavor palette for boundary-pushing brewers
Why Brewers Are Embracing Magnum Bottles
Rarity is just one of the factors fueling the rise of the oversize format
The Rise of Brewery-Distillery Hybrids
As craft distilling continues to surge, some breweries are looking to spirits to boost their bottom line
Why Brewers Should Be Going to Hop Harvests
There’s an array of benefits for producers, from locking in deals to controlling quality