Craft Beer

CraftBeer.com is a platform developed by the Brewers Association, which represents the interests of brewers, specifically designed for brewers by brewers. Its goal is to share the narratives of small and independent breweries across the United States, along with the communities and businesses that uplift them. This vibrant community thrives on enthusiasm, genuine connections, creativity, and friendship. Discover the exciting landscape of American craft beer:

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Craft Breweries Take a Shot at Whiskey

1 week ago | craftbeer.com | Aaron Goldfarb

The days of beer geeks lining up outside for hours in the hopes of securing a case of canned “freshies” is all but over thanks to consumer changes partly brought on by the pandemic. In fact, some experts have argued we’re entering a new era for craft beer. In 2024, 399 breweries closed. Overall production was down 2%. Gen Z is drinking non-alcoholic THC RTDs (or something like that). What’s a longtime craft brewery to do? The answer, perhaps: make whiskey.
From Bottles to Beer: How Three Mothers Are Shaping Craft Culture

4 weeks ago | craftbeer.com | Hannah Howard

I didn’t fall in love with craft beer at a brewery or on a patio with friends. I fell in love with it while I was pregnant. Before my daughter was born, beer was … fine. But suddenly, when I couldn’t have it, it became fascinating. I’d ask my husband to order the most intriguing saisons, the juiciest IPAs, just so I could sneak a whiff or savor one tiny sip. When I became a mom, something shifted. Craft beer wasn’t just a drink—it became part of my evolving identity.
Hannah Howard

4 weeks ago | craftbeer.com | Hannah Howard

Full Pour Three moms—Whitney Selix, Lindsey Mrav, and Amanda McLamb—are putting their own spin on craft beer, building welcoming breweries where parenting, creativity, and community all come together. Read More
Kanpai! How Sake Is Segueing into Craft Beer

2 months ago | craftbeer.com | Hollie Stephens

Jason Cooper’s fascination with Japanese food and drink began when he lived in Kyoto, Japan while going to language school. “It’s been a 20-year rabbit hole for me,” he says. After initially focusing on Japanese cuisine with a food truck called Wabi Sabi Kitchen, Cooper decided to open a sake brewery at home in Pennsylvania. Sango Kura opened in Delaware Water Gap in July 2018 and Cooper poured the first sake the following November.
Hollie Stephens

2 months ago | craftbeer.com | Hollie Stephens

Full Pour Craft sake brewers are bridging the gap between beer and sake by creating hybrid products, drawing in curious craft drinkers with innovative, approachable takes on traditional Japanese brewing. Read More
From Broad Ripple to Beer Boom: The Story of Indy’s Brewing Legacy

2 months ago | craftbeer.com | Tony Rehagen

John Hill, distinguishable with his bald head and gray beard, sits at the bar, an imperial pint of cask-drawn bitter before him, watching his beloved Liverpool play Paris Saint-Germain in Champions League football on the flatscreen above. A fireplace in a nearby corner warms the dark wood-paneled walls and flickers off the decorative tin ceiling on this dark and damp afternoon. The fire seems to draw patrons to this corner of the pub to enjoy their fish and chips and shepherd’s pie.
Tony Rehagen

2 months ago | craftbeer.com | Tony Rehagen

Full Pour An Englishman’s dream pub sparked Indy’s craft beer scene, leading to generations of brewers chasing flavor, community, and good vibes. Read More
It’s Always Spiced Beer Season

2 months ago | craftbeer.com | Michael Harlan Turkell

A clear sign of spring’s arrival is the parade of Pilsners and crisp Kölsch onto tap lines and store shelves, with their light bitterness that freshens our senses. And close behind come the summery saisons and witbiers highlighted by the citrusy spice of coriander. By the time we’re ready for indoor drinking again, brewers predictably swing back to fiery cloves and other warming spices by way of pumpkin-spiced ales and Christmas beers.
Drafting a Solution: Inside the Dirty World of Cleaning Tap Lines

Mar 27, 2025 | craftbeer.com | Joshua M. Bernstein

As the owner and operator of the gloriously named Draft Punk, a Seattle company that installs and cleans draught systems, Ryan Downey is overly familiar with filth. (Ed. note: Our house style uses “draught” instead of “draft.” The two terms have the same definition and pronunciation. We like to keep it olde school.)During calls to restaurants, bars, and taprooms, he’s found evidence of rats chomping through insulation to build nests or gnawing tap lines to lap up sugary beer.
Czech Your Taps: Breweries Level Up with Perfect Pours

Mar 17, 2025 | craftbeer.com | Courtney Iseman

Whether it was the snow-white “milk tubes” of Philadelphia’s Human Robot or the oft-Instagrammed, Art Deco glasses of Slow Pour Pils from Denver’s Bierstadt Lagerhaus, American craft beer drinkers started paying a lot more attention to foam in the last few years.