For the last few weeks, we’ve been talking about malting barley, both the good and bad. First there was the report that 2017 will see the lowest U.S. barley production… Read More

The biodiversity of yeast is an incredibly powerful force capable of not only profoundly shaping the utility of yeast but also is the foundation of a global beer industry estimated… Read More

Managing hop contracts is one of those things that makes you think “Why in god’s name did I make brewing beer my life? This is like work now!” Whoa, hey,… Read More

For as many years as I’ve been a professional brewer and across two brewery jobs, I’ve dreamed of managing an oak program that included sour and wild beer. When I… Read More

Last week, we reported that 2017 will see the lowest U.S. barley production on record. Those stats are not stopping the East Coast from still dabbling in the crop —… Read More

Pacific Northwest hop acreage is reported to increase to 54,135 acres in the recent release by USDA-NASS. This increase of approximately 6.4 percent continues to meet the ongoing demand in… Read More

As Funky Buddha has grown so has its barrel-aging program. Its current barrel cellar consists of over 500 oak casks of all types. On the floor right now are hundreds… Read More

The ups and down of ag commodities is sadly a familiar cycle for American farmers. In the last few years, barley was a bright spot on the agricultural landscape —… Read More

The largest inefficiency within a brewery may be that of CO2 utilization. About 80 percent of the cost of CO2 is in shipping and transportation, which makes all of the… Read More

The gluten-free movement had all the familiar signs of a passing dietary fad, but according to a new report available on Research and Markets, gluten-free beer may be more than… Read More