Social Media Ideas for Brewing

Podcast Episode 492: Building Better Gateways into Brewing, Produced in Partnership with Pinter

Most professional craft brewers get their start as homebrewers, often with simple extract-based kits. Pinter’s mission to make that process easier—and the beer better—is helping a...

Ask the Pros: Brewing Cosmic Mixed-Culture Gold with the Big Friendly

The Big Friendly in Oklahoma City has won nine Great American Beer Festival medals for its beers over the past four years, including six gold medals. Key to that success has been t...

From Bean Belt to Break Room: How Bluecollar-brewing co Sources the Finest Coffee From Global Origins for Everyday Drink...

Bootstrapping BrootLegg Extracts Launches High-Pressure Cold Brew Production

Columbus, Ohio-based BrootLegg Extracts has launched business-to-business cold brew production services using equipment of its own design. The company is also showcasing its capabi...

Bottling (瓶詰め): How Sake Becomes a Product

Bottling, or binzume (瓶詰め) in Japanese, is the stage where finished sake enters its retail container. Brewers fill, seal and then check the liquid they have spent months prepari...

2027 Tech Trends in Brewing, Part I: Building the Intelligent Brewery

Breweries thriving in 2027 won’t necessarily brew the best IPA or win the most medals. They’ll make the smartest decisions—faster, with better data, and more connected systems.

The Harvest: Equipment, Sanitation, and Technique

Harvesting yeast saves cost and ensures consistency—but only when done right. Learn the equipment, sanitation steps, and timing that turn slurry into usable, healthy yeast for repi...

August 21, 2026 - Rye Malt Stout

James celebrates summer heat by brewing up a delicious, slightly silky, dark brown ale with malted rye.

Brü It Yourself | Smiling Sky Summer Pale Ale

Author: Marshall Schott I’ve mentioned my buddy, Chris Padalinski, several times over the years, but I’ve not really said much […] The post Brü It Yourself | Smiling Sky Summer Pal...

Chogo (調合): Blending and Adjusting Sake for Consistent Quality

Two tanks of sake sit side by side in a storage building. Same rice, same yeast, same recipe, same brewing season. Yet one tastes rounder, while the other carries sharper acidity....

Shikomi Haigo (仕込配合): The Brewing Recipe That Defines Sake

Two breweries can start with the same rice variety, the same well, and the same yeast. Yet the sake in the glass tastes nothing alike. The reason usually hides in a document that d...

This brew, at least, is from Ashburn, Virginia

The post This brew, at least, is from Ashburn, Virginia appeared first on Marginal REVOLUTION.

The Pour-Over Goes Vacuum-Insulated With Shelbru’s New June Brewer

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. The June brewer by Shelbru is live on Kickstarter now.

June Arrived This Summer as a Dual-Wall Insulated Pourover Brewer

Seattle-based home coffee equipment company Shelbru is launching the June, a manual pourover brewer built for temperature stability, controlled outward flow and compatibility with...

Sandan Jikomi: Sake’s Three-Step Mashing Method

Sandan jikomi is the traditional three-step method of building the main fermentation mash in sake brewing. Brewers add steamed rice, koji, and water in three stages, spread across...

7 Brew Coffee - Brew Culture, LLC

The 7 Brew Coffee app is here! Ordering your favorite 7 Brew drink has never been easier. Order Ahead: your delicious creation made fresh when you arrive and in your hands right a...

The Case for Harvesting Yeast

Harvesting yeast can cut costs quickly—but how many times can you reuse it before quality suffers? Here’s what experienced brewers actually watch for.

Short & Shoddy | Belgian Golden Strong Ale

Author: Jordan Folks Over the last 20 years, I’ve had the opportunity to spend some time in Belgium on two […] The post Short & Shoddy | Belgian Golden Strong Ale appeared firs...

2027 Tech Trends in Brewing, Part II: Connected Growth Beyond the Brewhouse

This is Part II of a two-part series on the hottest tech trends in brewing. If you haven’t done so already, read Part I for our take on why breweries thriving in 2027 won’t necessa...

XPA: Extra Drinkable, Extra Refined, Extra Fun

Lean, dry, and highly drinkable—but with the full-spectrum hop punch of an IPA—the extra pale ale is engineered for volume, for warm weather… and for thirsty brewers ready to hone...

Podcast Episode 494: Patrick Raasch of Sunriver Builds a Throughline of Refinement into Boldly Flavored Beers

Headquartered just outside of Bend, Oregon, this production brewery and multi-location brewpub has quietly grown into a powerhouse in a region that’s full of them. And refinement i...

Get Down At The London Brew Up Later This Month

This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. The London Brew Up takes place July 25th from 2:00pm to 5:00pm at Fabrica X in...

Cannonball Creek’s Guide to Brewing World-Class IPA and Pale Ale at Any Scale | Video Course

Brian Hutchinson, cofounder and brewer at the Colorado brewpub that’s won a slew of medals for its hop-forward beers over the past 13 years, details their approach to achieving hig...

Special Ingredient: Brewing with Foraged Yarrow

Easily found in the springtime, this bitter flowering herb can contribute a unique depth to your beer—and a taste of ancient history.