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Industry All Access Exclusive


HOW TO BENCHMARK LABOR COSTS—AND KEEP THEM IN CHECK

Understanding the cost of wages and benefits is more important than ever. The
balance is in finding creative ways to keep them steady while ensuring that
employees feel valued.


Kate Bernot



INFOGRAPHIC: BREWING IN BELGIUM

What do changes in the beer market and drinking habits portend for one of the
most creative and influential beer-producing countries? These data points from
the Belgian Brewers industry group provide an eye-opening glimpse.


Jamie Bogner


CASE STUDY: NORTH CAROLINA’S BURIAL BEER IS AN EVOLVING EXPLORATION OF CREATIVE
INTERESTS

Born of companionship, curiosity, and confident risk-taking, this soulful North
Carolina brewery continues to explore new creative interests while growing
deeper roots in its community.


Joe Stange


BEHIND THE BAR: BEER-AND-FOOD PAIRING, 2.0

By taking some new approaches to pairing beer and food, we can energize the
craft-brewing scene and create the kinds of experiences that keep people coming
back for more.


Greg Engert


INDUSTRY ALL ACCESS COURSES >

Industry All Access Exclusive


THE ART, SCIENCE, AND BUSINESS OF WOOD-AGED BEERS WITH NEW BELGIUM’S LAUREN
WOODS LIMBACH

From forecasting your foeders to flavoring with fruit, New Belgium’s wood-cellar
director and master blender Lauren Woods Limbach shares the expertise she’s
amassed over more than two decades of running a successful, large-scale
wood-aging program.



Industry All Access Exclusive


BREAKSIDE’S GUIDE TO INSTITUTIONAL BEER QUALITY

Ben Edmunds, cofounder and brewmaster of Breakside Brewing in Portland, Oregon,
shares his insights on how to build and maintain a methodical quality program
that can take your brewery’s beers from consistently good to consistently
excellent.



FOR YOU >




LATEST ARTICLES >

Industry All Access Exclusive


NEW HOP VARIETIES ARE GRADUATING INTO A TOUGH JOB MARKET

It’s rough out there—even for young, freshly developed hop cultivars. Yet while
many brewers are buying fewer hops these days, the Help Wanted sign is still out
for new ones.


Stan Hieronymus


CASE STUDY: PITTSBURGH’S CINDERLANDS IS ENGINEERING FLAVOR

These self-described “coyotes” are always on the hunt for the next improvement
and next opportunity—a drive that’s led them to medals, expansion, and the
flavorful grounds beyond beer.


Kate Bernot

Industry All Access Exclusive


SURPRISE HITS: BEERS THAT UNEXPECTEDLY WENT BIG FOR THEIR BREWERIES

IPAs are known crowd-pleasers, but what about that lighter style or passion
project that somehow catches fire? Can your brewery capture that lightning in a
bottle (or can, or keg) and reproduce the magic?


Courtney Iseman


Industry All Access Exclusive


MALT INSIDER: NOVEL MALTS FOR NOVEL BEERS

When it comes to malt these days, brewers are spoiled for choice—and yet
maltsters continue to try new things, working to release products that satisfy
modern brewhouse demands … and, maybe, find a place in your next recipe.


Don Tse


INFOGRAPHIC: THE POWER OF CREATIVE DESTRUCTION

Not every brand can be a hit. Even at the most successful breweries, classics
must make way for new chart-toppers. Here, we chart New Belgium’s brands as
they’ve appeared among the top 25 craft beers annually since 2020, as the Voodoo
Ranger line has ascended.


Jamie Bogner

Industry All Access Exclusive


BUILDING A LEANER, MEANER, MORE COST-EFFECTIVE IPA

Brewers share strategies for reducing costs on craft beer’s most competitive
style.


Kate Bernot

Subscriber Exclusive


QUALITY CONTROL, BEYOND BEER: REDUCING STRESS (AND SULFUR) IN YOUR BEVERAGES

In hard seltzers and other FMBs, sulfur as an off-flavor can be an even smellier
obstacle than it is in beer. Here’s how to avoid it.


Jessie Smith

Industry All Access Exclusive


INGREDIENT SPOTLIGHT: BREWING WITH BOTANICALS

Beer is already made from plants, and foraging for local flavor is nothing new
to terroir-focused breweries. So, what does it mean to brew with botanicals—and
could your brewery capitalize on the trend?


Courtney Iseman


Subscriber Exclusive


GEARHEAD: THIS AIN’T YOUR DAD’S NEAR-BEER

As demand grows for nonalcoholic craft beer, brewers and manufacturers are
answering the call with a new wave of innovations—and the results have never
tasted better.


John M. Verive

Industry All Access Exclusive


HOPS INSIDER: SHOW US YOUR CONES, AND THE FUTURE

As growers hunt for better visibility into the hop market’s future, researchers
are looking into how brewing and growing practices might change in ways that
directly affect the character of beer.


Stan Hieronymus
View More Articles

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