
Beyond Beer
Brewers across the country are embracing an ever-broadening portfolio, going beyond beer into mocktails, cocktails, kombucha, THC products, hop teas, and other offerings.
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Brewing beer is a combination of both art and science, but there are many best practices to help keep your brewery running smoothly, make better quality beer, and maintain a healthy business. Learn best practices for brewing and serving different beer styles, building and maintaining a brewery that is safe and efficient, and keeping records that will protect your brewery and help you grow your business.
Brewers across the country are embracing an ever-broadening portfolio, going beyond beer into mocktails, cocktails, kombucha, THC products, hop teas, and other offerings.
Yeast suppliers have started to provide a microbial avenue for creating non-alcoholic beer by offering nonstandard yeasts that have limited ability to digest crucial malt sugars.
Brewing non-alcohol beer is fundamentally different from producing traditional beers that typically contain inherent barriers to ensure consumer safety and shelf stability.
Craft non-alcohol beer was scarcely a category five years ago. Now it's a hot commodity, propelling the once-moribund NA beer segment to grow 31.7%.
Some breweries are bucking the trend of always having something popular and familiar on tap, instead looking back at history for beer style inspiration.
The five primary aroma buckets that best describe “dank” include woody, herbal, floral, stinky, and fruity. Every strain of cannabis has these aromas in varying amounts.
Despite a wealth of internationally sourced raw materials, one crossover brew seems to be glaringly absent from the modern IPA lineup: a German- or Bavarian-style IPA.
Many Italian brewers fell in love with the idea of brewing a dry-hopped Pilsner—thirst-quenching and drinkable yet defined by a decisive flavor and personality.
Adding CBD to beers can provide a more flavorful experience due to flavor-active hemp terpenes, providing an aroma of cannabis to complement the flavors and aromas of the beer.
This dark, “double” rye brew is ideally suited for the cooler seasons, from autumn to springtime, when it can indeed serve as a satisfying glass of “liquid pumpernickel.”