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...

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

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...

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...

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...

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...

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.

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...

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...

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.

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.

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....

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.

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...

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...

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...

Sennos Launches Brewery Partnership Program Focused on Fermentation Technology

The Sennoselect Flagship Brewery Program is intended to support the development of fermentation intelligence technology. Participating craft breweries will receive early access to...

Make Your Best Pumpkin Ale

Summer ends too soon, vacations are over too soon, fall seasonals hit the shelves too soon—all reminders that while it may feel too soon to drink a pumpkin beer, it’s just the righ...

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...

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...

August 21, 2026 - Rye Malt Stout

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

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...

This brew, at least, is from Ashburn, Virginia

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

The Bartender Trick for the Crispest Summer Beer

Don’t knock it ‘til you’ve tried it. READ MORE...