by Sally Colby

Most agricultural enterprises will likely employ paid workers at some point, but finding and keeping those workers is an ongoing challenge. Some key issues associated with hired labor include where to find employees, pay rates and how to retain trained employees. (more…)

by Sally Colby

Wine consultant Denise Gardner says it’s important for winemakers to understand malolactic fermentation (MLF) and how it can influence wine at various stages of production. (more…)

by Tamara Scully

Sulfur is an element indicated on the periodic table as “S.” In its many different forms, it is found in a wide range of foods. Many amino acids contain sulfur, and it is present in leafy greens and cruciferous vegetables. (more…)

by Melissa Piper Nelson

With craft brewing, distilling and boutique winery sales snagging a good share of sales volume in the U.S., start-ups as well as established businesses are seeking the next level of marketing potential. (more…)

Although Jen Wampler isn’t in the vineyard during harvest, she receives samples prior to and during harvest. Her role is to be aware of the progression of the ripening process and when grapes will be ready for picking. Photo by Sally Colby

by Sally Colby

Jen Wampler had a successful career as manager of a medical practice, but knew it was time to do something different. Although she didn’t seek a particular career change, Wampler started making wine at home and became interested in the process. (more…)

by Enrico Villamaino

There is no doubt about it: founding and running a brewery is a business. For some it is an experiment, for others a passion – some might even tell you it’s a calling – but it is always a business. (more…)

by Courtney Llewellyn

While we are all Americans, we all have regional pride as well. Maryland is proud of its crab cakes; Texas has the biggest everything; and now a 1,650 square mile area in Upstate New York can officially be proud of its wines. (more…)

by Courtney Llewellyn

According to the Brewers Association, as of 2017 there were 2,252 brewpubs, 3,812 microbreweries and 202 regional breweries operating in the nation. (more…)

by Sally Colby

Jim Miller planted Concord grapes simply because he had too much ground to mow. The grapes were ideal for jelly, but when the vines bore more fruit than he needed, he made wine instead. (more…)

by Catie Joyce-Bulay

When Chris Morley sat down to think about the brewery he wanted to open in Brewer, Maine, he knew it would need to have enough of a draw to bring people that far north. (more…)