Hop innovations go beyond just growing new varieties with different flavor profiles. For example, check out what Yakima Chief – Hopunion has going with its new proprietary product line, Cryo… Read More

To quote CBB bard Chris Crowell: “Water is the largest component in beer but generally provides little or no flavor to the final product. As a result, some brewers move… Read More

Building on its successful seasonal Fruit for Fermentation program, Oregon Fruit Products LLC sent word of its limited-release flavor for winter 2017: gooseberry puree. The velvet-smooth puree consists of 100… Read More

An assured supply of safe, high quality and affordable barley is the outcome of decades of consistent research and development. The future depends on continued and upgraded research efforts to… Read More

Montana has been moving up the charts for barley acreage and production over the last few years. It ranked No. 2 behind mighty Idaho in bushels of barley produced for… Read More

We don’t run a ton of new beer news because there are a million new beers every day. We have other hobbies, ya know. But there is something about a… Read More

We are in an unsettling political time where even people who wouldn’t normally speak up or pay attention to issues are doing so. It’s an environment where craft brewers —… Read More

A new research study conducted by the Gluten Intolerance Group (GIG), a leader in the certification of gluten-free products and food services, indicates that beers labeled “gluten-removed” may not be… Read More

This great article on new yeast breeding work and its impact on craft beer original ran on Beverage Daily International. Thanks to the Renaissance team for sending it our way… Read More

“We now need legal certainty. Carlsberg and Heineken are trying to enhance their market position to the disadvantage of consumers, farmers and other breweries,” said Erling Frederiksen from Friends of… Read More