Running a brewery is hard work. It takes a variety of different factors to be successful in this industry, and missing just one crucial piece of the puzzle can lead to bankruptcy, lawsuits, or worse.

If you’re put off by long all-grain brew days and yearn for a faster and simpler way to make beer, Art Whitaker offers expertise and tips to get you started extract brewing with a sous vide machine.

WeldWerks Brewing Cofounder/Brewmaster Neil Fisher talks about the yeast he uses to create hazy IPA

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, is here to help you brew a great beer with fresh hops.

This beer has a big, clean, and chewy grain bill that explodes with hops notes of pineapple, blueberry, and pine resin.

In this Learning Lab column, Jester Goldman gives his full attention to dark malt. Settle in as he helps you understand how these grains differ and what they can bring to your beer.

Thinking about most of their beers as a triangle, Jason Synan and Mike Renganeschi want to focus on acidity, hops, and botanicals. However, each characteristic doesn’t play the traditional role in their beers that one might expect.

Depending on your local water source you might need to make adjustments to its chemistry before homebrewing. Here's some insight on how to get your water where you want it.

Josh Weikert dispels myths of brewing dogma because “the way it’s always been done” doesn’t always work for you.

There are a few things to consider with your water when making session versions of recipes that are usually heavier in strength.