The nation’s brewpubs are keeping pace with production breweries in sheer diversity of styles and audacity in pushing the envelope, brewing up sours and barrel-aged beers.
This big, delicious sipping beer with a warming and lingering alcohol glow can be thought of as a dark, “imperialized” version of a hefeweizen.
Some of the best sour beers in the world are created by master blenders instead of master brewers. And yet you can’t take some classes and suddenly become an expert blender.
Brewers often fall silent when asked for advice on blending, not so much because they aren’t willing to share ideas, but because it’s so difficult to get started.
Are flagship beers selling better during the pandemic? This post dives into the data for the definitive answer.Read More
Learn how to prepare cask beer and serve it properly, including nomenclature, equipment, stillage, racking, tapping, serving, and more.Read More
The Brewers Association Draught Beer Quality Subcommittee recently published a quick guide to help brewers when serving nitro beer. Read More
This resource from the Draught Beer Quality Subcommittee provides best practice guidance for brewers handling nitro beer.Read More
Join draught beer quality experts in a BA Collab Hour webinar on best practices for beer to-go in growlers and Crowler® cans.Read More
Learn how to make hard seltzer from the author of BP's recent book, How to Make Hard Seltzer: Refreshing Recipes for Sparkling Libations.Read More