Updating The Legacy: Leah Wong Ashburn and the Highland Rebrand

Change isn’t easy, but it can be necessary. For Highland Brewing, the second-generation had already taken over. But now Leah Wong Ashburn, who took the brewery’s reins as the company’s president from...

Upgrading Your Fermentation Game

It’s not often that you hear of a small brewery opening up...

How Specialty Malts Can Open Up Opportunities

Jarrod Johnson and Ben Smith had the opportunity to go to Germany...

The Many Ways of Open Fermentation

Whether using open fermentation vessels is a small part of a brewery’s...

The Maturation Process of Grayton Beer

After five years of business, Grayton Beer has started to grow up....

Getting Your Brewery Equipment Back Online in a Hurry
By Roxanne Gorham, Marketing Coord. at ProBrew on July 6, 2018
Purchasing the perfect piece of craft brewing equipment with the guarantee that you will not run into trouble down the road can feel impossible. Even...
Balancing Sustainability and Your Brewery’s Risk Exposure
By Elisabeth Deffner, VP of Bizability Group on July 5, 2018
Some brewers give spent grain to farmers for feed or fertilizer. Others recycle spent grain as compost. Some have partnered with other organizations to explore...
Riggs Beer Lets The Sun Shine In
By Jon Sicotte on July 5, 2018
Matt and Darin Riggs aren’t into being flashy or playing into the hype. The Riggs brothers name their beers after the styles they make, which...
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Branding The Experience: Success Strategies From Raised Grain Brewing
By Jon Sicotte on July 3, 2018
Sitting in what will eventually be a new taproom and event space, Nick Reistad explained the importance of making a 20,000-square-foot facility just as much...
Building Your Lab
By Jon Sicotte on July 1, 2018
Around five years ago, Nick Bigham was hired on as an intern at Rahr & Sons Brewing. Armed with a Biochemistry degree from Texas Christian...