Alcohol by volume (ABV) is the most fundamental spec of any homebrew — it determines whether you’ve made a session ale or a barleywine, affects carbonation calculations, and is legally required labeling information in most jurisdictions.
The beer industry in 2025 was navigating a more complex operating environment than at any point since the craft beer boom began.
Beer is the world’s most consumed alcoholic beverage by volume, and the global consumption landscape in 2025 reflected both the continued dominance of major markets and significant shifts in where growth was coming from.
The craft beer industry in 2025 looked meaningfully different from the explosive growth years of the early 2010s.
Sour beer went from a niche curiosity to one of the most significant growth categories in craft brewing over the past two decades.
- Beer Brewing
A Brief History of Monastic Brewing Traditions: From Medieval Abbeys to Modern Trappists
The connection between monasteries and brewing stretches back over a thousand years and represents one of the most sustained traditions of craft production in Western history.
The word “artisanal” gets applied to everything from craft beer to supermarket bread, to the point where it means almost nothing in marketing contexts.
Fermentation temperature is the single most influential variable a homebrewer controls after pitching yeast — more than water chemistry, grain bill adjustments, or hop timing.
- Troubleshooting
Understanding Diacetyl: How to Prevent and Control This Buttery Off-Flavor in Your Beer
Diacetyl is the most common off-flavor in homebrewed beer and one of the most misunderstood. That unmistakable buttery, artificial popcorn, or butterscotch taste is produced by virtually every yeast strain as a normal fermentation byproduct — the que
Brettanomyces is the genus of wild yeast responsible for some of the most complex, challenging, and rewarding flavors in fermented beverages — leather, barnyard, stone fruit, tropical funk, and the distinctive “horse blanket” character that divides b