Current Issue - Brewer Magazine

When you celebrate your 10th year of operation in 2018 that means as a brewery owner, you opened in a […]

Canning craft beer is a trend that doesn’t seem to be dying out any time soon. From a consumer standpoint, […]

When upgrading, or even starting a new brewhouse it’s fairly obvious what some of the up-front costs will entail. The […]

Beer is communal and craft breweries latch to that concept time and time again through what they do and what […]

Hops are a life blood to a brewery. Not having the proper amount in stock can cause problems in production, […]

Change isn’t easy, but it can be necessary. For Highland Brewing, the second-generation had already taken over. But now Leah […]

It’s not often that you hear of a small brewery opening up with all the luxuries, like matching fermentors. That […]

Jarrod Johnson and Ben Smith had the opportunity to go to Germany last year and visit the Weyermann malt house […]

Whether using open fermentation vessels is a small part of a brewery’s business or bigger chunk of sales, most coolship […]

After five years of business, Grayton Beer has started to grow up. Acknowledging the need to grow to help continue […]