When it comes to innovating new beer, we rely on every single person that works at Allagash. It doesn’t matter if they’ve been at the company for ten days or ten years. That’s how our pilot system works: anyone at our brewery with an idea can propose the next big Allagash beer.

If we’ve learned one thing about sustainability, it’s that many small choices add up to a large impact. Below, we’ve put together seven of the small(ish) decisions that we’ve made as we’ve grown as a brewery that have helped us to continue to brew more sustainably and efficiently—all in the hopes of helping other breweries implement more sustainable practices.

There are a variety of ways to get sour flavor into a beer—and an almost endless variety of beers that you can add sourness to. To be clear, we’re honestly not the hugest fans of the term “sour beer.” For us, sour is a flavor descriptor and not a beer style. Sour beers can be dark, fruity, light, heavy, anything really. But that doesn’t answer the question: how do you make a beer sour?

Hi! I’m Jennifer Bravo, a professional food photographer and friend to Allagash. I’m here, guest posting on their blog, to share with you a few trade secrets to help you uplevel your beer pics.