Your Beer Contains More Banana, Cheese, and Cake Than Your Pantry
I opened a smoothie sour expecting tart beer and got banana, cheesecake, and cake instead. It made me wonder how much of the glass is still wort and how much is just a grocery list.
Editorials
Latest articles and updates
Popular Topics
craft beer (7)
brewery operations (4)
beer packaging (2)
Brewers Association (2)
premiumization (2)
SKU rationalization (2)
consumer behavior (2)
lightstruck beer (1)
skunked beer (1)
green bottle (1)
MBT (1)
hop isohumulones (1)
import lager (1)
beer chemistry (1)
pastry sour (1)
smoothie sour (1)
fruited sour (1)
adjunct beer (1)
Reinheitsgebot (1)
beer ingredients (1)
Featured Editorials
Why Green Beer Bottles Skunk Your Lager
I used to think the sulfur hit in green-bottle imports was just how that beer was supposed to taste. Store light had already started turning the hop bitterness into skunk smell—and the green glass barely slowed it down.
Read Full Story
PBR Hasn't Actually Won a Blue Ribbon Since 1893
I finally looked up why PBR still has a blue ribbon on the can. The stripe is from 1893, the silk is long gone, and the Chicago world's fair win is messier than the label makes it sound.
The Beer Paradox: Why Canada’s Favorite Brew is American While the U.S. Threatens Annexation
Early-2026 U.S.–Canada trade and annexation rhetoric ran alongside boycotts and shelf changes, but market share figures still put Budweiser first. Below we connect news coverage, sales context, and Molson Coors’ own sustainability reporting.
The Crisp Comeback: Why 2026 is the Year of the Lager Renaissance
For the better part of a decade, the craft beer zeitgeist was defined by maximalism. The Lager Renaissance represents a shift toward simplicity, technical precision, and sessionability—a return to the perfectly executed pilsner as the ultimate hallmark of a brewery’s worth.
The Great Beer Reset: 5 Surprising Shifts Redefining the Future of Beer by 2026
Craft beer’s Wild West growth phase cooled, and the next stretch belongs to premiumization, tighter portfolios, functional adjacencies, and operators who run the plant like a real business.
Why Miami Craft Beer Feels Small, and What Might Change Next
Visitor spending and jobs here are huge by the official counts, but plenty of locals still say craft barely shows up next to cocktails and late nights, and the national beer data helps explain part of that gap.
What Makes a Customer a Taproom Regular, Besides the Beer
Most answers came back to sound levels you can talk over, staff who seem glad you are there, and basics like food and cleanliness, with sharp splits on kids, dogs, and events.
From Pints to Potency: What You Actually Need to Manufacture THC Beverages in a Brewery
If you are trying to decide whether THC drinks belong in your plant, the real questions are what you must get right before the first batch, whether the brewhouse needs new iron, and where a dollar spent on gear actually buys shelf life instead of regret.
Middle-Tier Concentration, Pricing Pressure, and What Brewers Can Do
As beer wholesalers consolidate, craft owners face tighter leverage and respond with smarter contracts, self-distribution where legal, and guild advocacy.
What Drinkers Notice First on Beer Packaging, Most Important to Least
Shelf decisions usually start with whether the package tells you when the beer was made, who made it, and what it is, before anyone falls in love with the illustration.
From Grain to Glass: What Happens Inside a Commercial Brewery
A commercial brew day runs from malt receipt and water treatment through mashing, boiling, fermentation, conditioning, and packaging, and the equipment on the floor changes with production scale more than most taproom tours suggest.