Ask any brewer what matters most, and you’ll hear a familiar list: malt, hops, yeast, yeast nutrients, fermentation temps… But the one thing that quietly influences every single pint is the thing we talk about the least: water.

Every October 1st, sake lovers across the globe raise a glass to celebrate World Sake Day, a tradition that honors both the cultural roots of sake and its growing appreciation on the world stage.

Beer may be beloved worldwide, but brewing it isn’t exactly water-friendly. To create just one gallon of beer, a brewery might need 3 to 7 gallons of water.

In the world of brewing and food production, water is everything. It’s not just an ingredient, it’s the backbone of flavor, consistency, and safety.

Every bottle of exceptional craft sake begins with one essential ingredient: clean water.

A recent peer-reviewed study has uncovered that popular beers brewed across the U.S. contain traces of PFAS, a category of industrial chemicals known for their persistence in the environment and human body.

When you pour a glass of your favorite craft brew, your mind likely drifts to the bold hops, rich malts, or even the yeast strain.

Craft beer has become a staple in spooky celebrations, from pumpkin ales to dark stouts that are as black as the midnight sky.