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Are College Brewing Program Closures a Bad Omen—or Just a Blip?
The University of Northern Colorado recently ended its brewing laboratory science program mid-term, before students had even taken their final…
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Simplify Your Way to Success by Brewing Fewer Beers
It’s hardly a secret that craft beer’s production volume is on the decline. After ending up down 1% in 2023,…
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Non-Alcoholic vs. Alcohol-Free Beer: What’s the Difference?
The world of beer is getting a makeover. Shelf space once dominated by lagers and IPAs is now shared with…
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From the Editor: Winter 2025, Issue 82
With another year down to the trub, welcome to our annual, year-end edi-tion of The Beer Connoisseur magazine! Within these…
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From the Editor (Issue 81)
As days cool and the calendar’s end approaches, brewers scramble to bottle autumn so that we may drink in the…
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Brewing a Better Future: Spinnakers and Maple Leaf Adventures in the Great Bear Rainforest
My heart leapt against my ribs as the first dorsal fin sliced through the dark waters of Whale Channel along…
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Why Does California’s Edna Valley Pinot Noir Come With Fewer Tannins?
The unique landscape of the Edna Valley in San Luis Obispo County, California creates microclimates that are conducive to growing…
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Keeping it Cloistered: The Overlooked Tradition of German Monastic Breweries
Long before hype breweries with names riffing on popular intellectual property existed, one of the easiest ways to make a…
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How Hibernating Yeast is Advancing Cancer Research
Beer yeast microbes have a surprising survival strategy up their sleeve to deal with food shortages: they hibernate. As bears…
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Protecting the Future of Beer: Yakima Chief Hops Tracks Carbon Emissions To Increase Sales & Sustainability
Beer lovers familiar with the experience of cracking open a crisp IPA on a warm summer day can thank hops…
