Traditional brewing involves companies producing core beers on a large scale. But a new trend is emerging whereby ‘beer architects’ constantly create exciting new flavours to be produced by other brewers. What impact is this novel approach having on the food and drink industry?

Clubs and pubs in the UK are closing, and young people are drinking less than ever. A lack of money, advances in technology and a need for exclusivity have changed the party scene. But has staying in really become the new going out?

Heineken is bringing the luxury of freshly poured beer into the home – without the hassle of having to brew it. But can a focus on modern sophistication and slick, simple design win over an audience accustomed to heritage and provenance?

At the heart of the renaissance in craft brewing is the increasing thirst for lovingly crafted beers from a new breed of drinker: the 'beer hunter'. This growing tribe is looking beyond the ordinary, and searching for something more.