Where naming is concerned, meeting customers where they are seems like sensible advice. Describing your beer as a black lager will appeal to more people than “schwarzbier” would. There are limits to this advice, however.

What is the main driver of the way a base malt tastes, the barley variety or the malting process? In a long-overdue part two on my series on malting, we learn the answer. 

I am very excited to announce the launch of a new podcast: “One Iconic Beer.” It will land in your favorite email service on Monday, and in the meantime, here’s an introduction about what it’s about.

BrewDog has been sold, and for the astounding, low, low price of $40 million. Once again, Tilray was the buyer. Increasingly beer industry’s buyer of last resort, the erstwhile cannabis company now owns 15 breweries, most bought on the cheap. 

On Thursday, I’ll be telling the very interesting story about American beer culture in a webinar for WSET. It’s a multigenerational epic and describes the birth of a new national brewing tradition—the first we’ve seen in nearly 200 years. Details herein.

Collectives aren’t a new thing in the beer industry, but they usually involve larger breweries. Two newly-born collectives show how it might be even more valuable for smaller players.