The Brewers Association’s midyear report shows U.S. craft-beer volume down roughly 4% in the first half of the year, but the outlook is more mixed than the headline suggests: 54% of surveyed breweries reported growth, up from 49% a year earlier. In retail scan data, IPAs are the clear engine of craft sales, with all 11 of the top 30 craft brands posting year-over-year gains falling into the IPA category. Other styles may have better opportunities on draft at bars and restaurants, but craft’s continued reliance on IPA leaves the segment exposed as consumers face growing competition from easy-to-choose, flavor-forward RTD cocktails.

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Long-lost beers are making a comeback, with breweries reviving classic brands and recipes to tap into nostalgia and reconnect with drinkers.

Chilled red wine is becoming a summer trend, especially for light-bodied styles like Pinot Noir, Gamay, and Cabernet Franc served slightly cooler than traditional room temperature.

Homebrewers played a major role in building American craft beer, helping shape experimentation, style diversity, and the rise of many iconic breweries.

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We explain the differences between single malt, blended malt, and blended Scotch, dispelling common whiskey misconceptions and helping listeners choose based on taste rather than labels.

The fascinating history of the Pilsner is traced, from its revolutionary debut in 1842 to becoming the world's most influential beer style.

The enduring appeal of the Old Fashioned is explored, including its origins, evolution, and why the choice of whiskey makes all the difference.

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• Beer ratings can help drinkers discover new breweries and styles, but they're only opinions—not facts—and personal taste should always come first.
• Contributors Josh Seaberg and Rachel Benkowski offer segments on the classic Pegu Club cocktail and why the right beer glassware dramatically enhances aroma, flavor, and the overall drinking experience.
• Bartenders are using salt and saline solution to balance cocktails, brighten flavors, and elevate drinks without making them taste salty.

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Beer foam isn’t waste — it’s a sign of proper brewing, protects aroma, and improves texture

Pizza-and-beer harmony comes from yeast, carbonation, and choosing the right style for the slice

New RTDs, wine tips, and Leslie Jesperson’s BFD TV round out this week’s highlights

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• We explore the competing origin stories of the Long Island Iced Tea and explain why the cocktail is enjoying a modern revival.
• Learn how beer was brewed before refrigeration, why lagers were stored in caves, and how seasonal brewing shaped beer history.
• Flavorful mid-strength beers are growing in popularity as craft breweries respond to consumers seeking moderation without sacrificing taste.

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Discover refreshing warm-weather wine styles that are perfect for summer meals and relaxing evenings.

Explore how the Lake Erie Ale Trail has become a premier craft beverage destination with 17 unique breweries.

Learn how local ingredients, seasonal brews, festivals, and brewery collaboration are helping drive tourism and regional pride.

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Dive bars remain cultural icons, valued for authenticity, community, and unpretentious atmosphere.

Brown beer bottles protect flavor by blocking light that can cause beer to become "skunked."

Several companies have launched pickle-flavored beers, reflecting growing consumer interest in bold, tangy flavors.

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