Blog

  1. Are You Drinking the Trends of 2022?

    Are You Drinking the Trends of 2022?

    The beauty of beer is that in addition to the year-round classics we anticipate, brewers are a mighty inventive bunch and despite beer being around for centuries (it’s one of the first beverages produced by humans), there’s always something new and exciting brewing. Are you drinking what's trending for 2022?

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  2. Making a Beer Menu

    How to Design a Beer Menu... Maybe Four IPAs is One too Many

    Context is everything when designing a beer menu. Whether you’re picking crushable, budget-friendly thrills for a dive bar or choosing beers for a fine dining tasting menu, there are tons of factors to consider. Read on to find out more on how to create the best beer menu for our tasting room.

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  3. There's an Enzyme for That!

    There's an Enzyme for That!

    In creating a beer, it seems completely straightforward but what if there is a problem. What if there is an undesirable off-flavor? Was there not enough fermentable sugar? Is this not the right mouthfeel for the style? What about the clarity? What if it just isn’t quite right?

    All of these problems can possibly be solved by using the right enzyme! But what enzymes are out there? It turns out, more than even some professional brewers are aware of!

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  4. On Provenance and What Makes a Regional-Style IPA

    On Provenance and What Makes a Regional-Style IPA

    Is it really an East Coast IPA if it’s brewed in California? Breaking down how locality has shaped two iconic beer styles.

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  5. Thinking Beyond the Limits of Coffee Beers

    Thinking Beyond the Limits of Coffee Beers

    Coffee beers are one of the largest growing beer styles in the nation—but they’re also difficult to make. Here’s how to harness creativity and collaboration to make truly special beers.

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  6. Smoking Good Beers

    Smoking Good Beers

    While fruity, juicy, hazy and tart flavors have dominated taprooms, a bolder, divisive flavor—smoke—has billowed its way into porters, lagers and ales. As uncommon as the beer made with smoked wheat or malt is, it’s likely been around since humanity’s first pour.

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  7. Supply Chain Issues Killing Brewers’ Buzz

    Supply Chain Issues Killing Brewers’ Buzz

    Supply Chain Issues Killing Brewers’ Buzz

    Business owners who weathered the pandemic are nursing a new headache: kinks in the supply chain. Read on to see how some have overcome the supply chain shortage. 

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  8. On the Ball: How Ball Brewing Survived Covid-19

    On the Ball: How Ball Brewing Survived Covid-19

    When Bobby Ball decided pursue his dream of opening a brewery in Glenwood Springs, Colorado, he had no idea what was coming. Check out how a new brewery survived COVID and how they're focusing on craft beer as well as homebrewing to continue to grow.

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  9. Drinkers Embrace Liquor Law Changes

    Drinkers Embrace Liquor Law Changes

    Of all the adjustments that occurred over the pandemic—masks, social distancing, Zoom meetings—new liquor laws are the most welcome. State legislators across the country made exceptions to longstanding regulations to give restaurants, breweries and bars some relief from the strenuous pinch of the shutdown. But like telemedicine and work-from-home offices, some temporary changes may be here to stay.
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  10. Five Things to Consider When Pairing Beer With Food

    Five Things to Consider When Pairing Beer With Food

    COVID-19 has fundamentally changed the way we eat and drink—that’s obvious. From rules dictating what must be served to staying at home and finding beers to go with your at-home meals, there’s a new opportunity to think about how beer and food go together.
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