Access to market challenges for small brewers come in many shapes and sizes, but we don’t typically think of them as coming in the 12-ounce variety. What’s a brewer to do?

Many craft brewers are finding success across the pond. How did their beers end up there, and how can your brewery join the growing ranks of exporters?

The market potential for organic beer appears to be gaining critical mass. But what does it take for your brewery to produce a beer that is certified organic?

The craft beer segment’s healthy growth the past few years seems to mirror that of the high-end, natural food market as consumers clamor for handcrafted foods and beer.

A catastrophic shortage of European brewing barley, the result of a bad harvest in 2006, has brewers around the world concerned about availability and prices.

Craft brewers will converge on Austin, Texas April 18-21 for the Craft Brewers Conference. We provide a guide to the local craft brewing scene and better beer bars.

For brewers, water chemistry remains one of the most mysterious aspects of brewing science. How can the main ingredient in beer be so misunderstood?

Craft beer sales continue to climb, posting double-digit growth at 12% in 2006. We take a look at the highlights of each segment of the thriving craft brewing industry.

News of craft brewing’s continued growth in 2006 certainly is reason to raise a toast, and brewpubs on the whole are reflecting the trend as consumer interest in craft beer rises.

For the first time in years, the microbrewery category was the top performer in the high-flying craft brewing segment of the U.S. beer market, up 17% overall.