Make Your Brewery a Leader in Quality

Upgrade your QA while dropping costs: Midwest Microbio’s beer-specific lab-testing system designed by brewers, for brewers, to ensure the highest quality at the lowest cost.

Video Tip: Ensuring a Cleaner, Healthier Hard Seltzer Fermentation

Chris Colby lays out specific suggestions for ensuring the clean fermentation of a sugar wash, from yeast-pitching rates and aeration to the surprisingly wide variety of yeast strains that can do the job.

Want to Get Away? Drink and Hike Your Way Across the Mountain Side of Maryland

You’re invited to join Allegany County’s Mountain Maryland Tap & Pour Tour, featuring farmhouse breweries, brewpubs, wineries, distilleries, and more—all in a beautifully scenic region far from the bustle.

Breakout Brewer: American Solera

Tulsa’s American Solera began with a serious devotion to coolships and mixed fermentation. It has since leaned with abandon into hazy IPAs, big adjunct stouts, fruited foeder lagers, and ... pumpkin seltzer?

Can fermentation data help us get better results?

Download this FREE E-BOOK to learn key lessons gained from data-driven fermentation performance management – best practices that can help you solve problems and save time.


Recipe: Easy Hard Cider

This fairly straightforward home cider recipe makes use of saison yeast to ensure a complete fermentation, with many other variations possible.

Editors' Picks: Beer! A Love Story

We missed traveling, we missed going to bars, and we missed going to the movies. We even missed traveling to bars to watch screenings of geeky beer-documentary movies that really don’t speak to anyone else except those of us who already love those things.

Recipe: Old Wagon Train American-Style Barleywine

When it comes to barleywine, the American way is to balance all that rich malt and alcoholic warmth with a bracing dose of hops. Here’s a partial-mash extract recipe for one you can drink fresh or lay down for months.

Podcast Episode 192: Burke-Gilman Brewing is Your Friendly Neighborhood Alpha King Winner

Cofounder Kenneth Trease, head brewer Phil Pesheck, and brewer Julia Astrid Davis of Seattle’s Burke-Gilman discuss their calculated approach to hoppy beers, and how they extend their welcome by brewing and embracing diverse styles.

Food-Grade Lubricants: Keep Machines Running, Keep Your Beer Safe

Quality food-grade lubricants are essential in a brewery for equipment maintenance, food safety, optimal production speed—and for peace of mind.

Video Tip: How to Ensure a Successful Hard Seltzer Fermentation

Yeast love to eat sugar, and a sugar wash has it—but unlike wort, it doesn’t have the nutrients that yeast need to grow. In this video tip, Chris Colby walks us through the necessary additions as well as the options on what yeast strain to use.

Subscriber Exclusive

Recipe: Jackie O’s Paw Paw Wheat

Looking ahead to late-summer pawpaw picking: This strong ale recipe from Jackie O’s in Athens, Ohio, features a robust wheat base as a platform for the tiki-drink flavors of this unusual fruit.

Podcast Episode 191: The Good Society’s Nick Berger & Phil Camarano Emerge Victorious from the Whirlwind of 2020

Last year was a roller coaster for most breweries, but especially for Seattle’s Good Society. COVID slammed their doors shut just weeks after opening. But they persevered—and won a gold medal at GABF, plus Small Brewpub of the Year honors. So, what’s next?

Special Ingredient: Pawpaw

This tropical-flavored fruit from un-tropical places has a funny name and great potential for brewing some unusual fruited beers.

Gearhead: Mills for the Grist

Cracking that barley kernel isn’t what it used to be. Today, brewers who want to dial in their grist and brew better, more efficient beer have a wide range of options. John M. Verive demystifies the increasingly complex options.