Thiols, also known as mercaptans, are sulfur-containing organic compounds with a sulfur atom bound to a hydrogen atom. Thiols make up less than 1% of the essential oils in a hops cone but might hold a key to the fashionable in-demand tropical flavors.

Know your raw materials, and you’ll forever have the upper hand when you brew.

Whether you’re tasting or brewing beer, understanding off-flavors can help you appreciate well-made beer or identify flaws in your own. Here’s a handy reference for recognizing 17 of the most common off-flavors found in beer.

Homebrewers have more temperature-control options at their fingertips than ever before, and these compact glycol chillers bring professional-level control and speed to even the smallest of setups.

Great lager depends upon exacting attention to details—and not only when it comes to fermentation, and conditioning. Here, we climb the decks of brewhouses specifically designed with lager in mind to better appreciate what makes them different.

Without malt, beer would be lifeless and flat. Hops bitterness only works in balance with malt sweetness, and yeast requires sugars and nutrients for fermentation, both of which malt-based wort offers. Here's a malt primer.

Brewers at The Boston Beer Company ran trials to determine how common spices changed perceived bitterness in various beers. They found that there’s more to bitterness than isomerized alpha acids and more to measuring IBU than those isomerized compounds.

Seen as a set-in-stone style today, the Irish stout went through many iterations before landing on the beer we recognize today. Synonymous with nitrogenated pours and a country where rounds of pints are encouraged, this humble ale has quite a history.

Behind the brews with Big Grove Brewery and Chafunkta Brewing Co.

Here’s how science, technology, and the need for stable beer transformed the carbonation game.

Lupulock protects hop character to deliver consistent quality throughout a beer’s shelf life, allowing brewers to increase the efficiency, consistency, and sustainability of their hop-forward beers.

Increase staff pay while decreasing customer wait times. Together with leading hospitality brands, we are reinventing the hospitality playbook.

QuantiPerm's automated xFlow carbonation and deoxygenation systems offer versatility and reliability for higher quality beer.

As it always does, the recent Craft Brewers Conference offered glimpses of where brewing may be going, whatever your scale. From terpenes to Dynaboost to new yeast strains, here are a few finds from the trade-show floor have us excited about what’s next.

Take a revolutionary leap forward in brewing technology with hop-derived, variety-specific extracts that reflect the truest expression of hops.

The West Flanders brewery, launched in 1946 to brew the beers for a nearby (and equally well-known) monastery, has adapted decade by decade as ingredients fluctuate and technology progresses. But their goal—to faithfully produce these abbey beers in a way that’s true to the original recipes—remains the same even as the tools change.

Unhappy with your management software? Consider an option that evolves rapidly to meet the needs of your brewery.

RipeLocker has revolutionized the craft-brewing industry by offering a technology-based solution to extend the freshness of wet hops for up to 60 days.

Explore the benefits of using ProBrew’s ProCarb™, instead of traditional carbonation stones, to carbonate your beverages.

ProBrew’s recent alignment with packaging giant ProMach means that we can handle and integrate both brewery and packaging buildout. Get your layout at the Craft Brewers Conference!