Brewers are looking at how AI can improve efficiency and the overall brewing experience. But it's not yet poised to replace humans.
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This week I take a closer look at brewing the vaunted New England IPA (NEIPA), also called Hazy IPA and
Dr Tim Cooper announces his retirement after 23 years, with Michael Shearer set to lead Coopers as Managing Director. Many small-town breweries are woven into the fabric of their surroundings. They're gathering places for tourists and locals alike, representing Americana at its finest.
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Aspiring brewers will showcase their creations at Frenchies Bistro & Brewery for a day of tastings, voting and more. 
John Keske, President of Melbourne Brewers, has been kind enough to share this mouthwatering recipe of his award winning Kölsch. John Keske, President of Melbourne Brewers, has been kind enough to share this mouthwatering recipe of his award winning Kölsch. 
Chuck Hahn is launching a campaign to find a five-person Tasting Panel for his new brewery, Chuck and Son’s Brewing Co. Chuck Hahn is launching a campaign to find a five-person Tasting Panel for his new brewery, Chuck and Son’s Brewing Co. 
Heaps Normal Records will work with emerging musicians each quarter to release vinyl records, merch and other products. 
Alice Springs Brewing Co is taking its first step outside the NT with the acquisition of SA's Beer Garden Brewing. Don't call it a comeback: Detroit's vibrant craft beer scene mirrors the city's own renaissance.
The post Celebrating Detroit’s Craft Beer History appeared first on CraftBeer.com.
From industrial chemistry to marketing to brewing, Esker Beer Co’s Charlie Claridge leans on his diverse experience to create award-winning beer. 
Owner Ralph Bungard spoke about the changing perception of beer, 20 years of ups and downs, and what makes Three Boys special. 
Made with Australian-grown ginger, the new product joins the Heads of Noosa core range of tap-only products. 
From Irish stout to hazy pale ales, Beer & Brewer rounds up the best non-alcoholic beers for Dry July. 
This week I take a look at fermentation considerations when brewing a very high gravity beer such as an Imperial Stout or Barley Wine. Last week in Part 1, I covered several methods for achieving a very high starting gravity. Selecting Your Yeast Now that you have a high gravity wort, you need to consider […] 
This week in part 4, I cover common beer infections including wild yeast and bacteria as well as some equipment and material concerns related to cleaning and sanitation. In Part 1 I provided an introduction to cleaning and sanitation and explained why it is a two step process. Part 2 covered cleaners for home brewing […] 
This week I take a look at sanitizers to use for beer brewing. In part 1 I presented an introduction to cleaning and sanitation and the importance of separately cleaning and sanitizing. Part 2 featured the most common cleaners used for beer brewing and their strengths and weaknesses. Sanitizing Sanitizing is the process of reducing […] A new wave of Asian American brewers is putting their heritage at the heart of their craft.
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This week I dive into the cleaning process and discuss some of the most popular cleaners used when brewing beer. Last week in Part 1, I explained why cleaning and sanitation is so important for beer and discussed environmental concerns such as where to locate your brewery. As I discussed in part 1, cleaning and […] 
To the delight of many, Chuck Hahn has come out of retirement to start a brewery with his son, Scott. 
This week I cover the topic of osmotic shock in yeast, and how it can impact the fermentation performance of very high gravity beers, meads, wines, and concentrated seltzers. Osmotic Shock in Yeast Cells I had never heard of the term osmotic shock until I started making very high gravity meads. Some of my large […] 
Weather conditions led to reduced hop yields across the board, but high alpha and oil levels indicate a promising crop. 
Kerrie Abba and Johnny Latta have put Nomad Brewing Co up for sale just shy of the Northern Beaches brewery's 10th anniversary. 
Ahead of Modus Brewing’s 10th anniversary celebration this weekend, we chat with Co-Founder Grant Wearin about his highlights from the past decade. 
The national final, which will be held in Melbourne, celebrates the craftmanship of Australia’s top bartenders. The worlds of beer and chicken have been aligned for ages, but it wasn’t until 2021 that chimaek, a Korean portmanteau for fried chicken and light beers, was welcomed into the Oxford English Dictionary.
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The Sunshine Coast brewery claimed Grand Champion Beer at the RNA Royal Queensland Beer Awards for the third year. Many of the qualities that make beer so deeply enjoyable and dear to us can be traced directly to an unsung role: the cellar person.
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