Brewing a Business: How to Open a Brewery

We've taken the original course and expanded it with lessons to address the current state of operating a brewery! Join Allan Branch, founder of History Class Brewing + El Weirdo, as he takes you from why and where, to how.

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After Fatal Accident, Fellow Brewers Kick In

The craft-brewing community in North Carolina and around the country is responding this week after the accidental death of Dan Wade, cofounder of Wooden Robot in Charlotte.

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Hops Insider: Bracing for the Next Market Correction

Tough times are ahead for hop merchants and farmers coping with surplus stocks and stalling demand. After enjoying wider selection and lower prices in the short term, are brewers ready for what comes next?

Video Tip: Filling the Foeders with Care

From planning the brew schedule to preserving the pellicle, New Belgium wood-cellar director Lauren Woods Limbach explains the delicate task of promptly refilling a foeder.

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Beer Awards: Brewing to Win

Brewers who’ve enjoyed repeat success at the judging tables have this advice for their friendly competition: From category selection to packaging methods, you need to sweat the details.

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The Art, Science, and Business of Wood-Aged Beers with New Belgium’s Lauren Woods Limbach

From forecasting your foeders to flavoring with fruit, New Belgium’s wood-cellar director and master blender Lauren Woods Limbach shares the expertise she’s amassed over more than two decades of running a successful, large-scale wood-aging program.

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Brewing a Business: How to Open a Brewery

So you want to open a brewery? Join Allan Branch, founder of History Class Brewing, as he takes you from why and where, to how.

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Beer Awards: Sizing Up the Competitions

Medals and other honors can raise your brewery’s profile, boost your team, and even increase sales. Yet with tighter budgets and more competitions than ever, breweries are carefully considering where and how many they can enter.

Opening a Brewery? First, Ask the Big Questions.

In the first episode of his Brewing a Business video course, Allan Branch of History Class Brewing in Panama City, Florida, outlines the most important questions you need to answer if you’re serious about opening a brewery.

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Tips on Surviving the Winter Lull

It’s the toughest time of year for beer—cold weather, health kicks, and lots of people just staying home. For breweries barely hanging in there, these months can be a knockout blow. From a variety of voices in the industry, here are some ideas about how to make it work until spring.

Video Tip: How Brewery Operators Can Avoid the Death Spiral

In this clip from his video course, Allan Branch—founder of History Class Brewing and El Weirdo tacos in Panama City, Florida—explains the usefulness of “fear-setting” as a way to be ready for warning signs that your brewing business could be in trouble.

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Evolve or Die: Insights from the Craft Pioneers

These are tough times to run a small brewery—but was it ever easy? For perspective and advice on finding success in today’s industry, we reached out to seven successful brewers and entrepreneurs who’ve left it behind.

Video Tip: Keeping the Wood Cellar Clean and in Good Repair

“There’s nothing romantic about a dirty wood cellar,” says Lauren Woods Limbach, New Belgium’s wood-cellar director and master blender. In this clip, she explains the importance of cleaning and preventive maintenance—especially when it comes to aging foeders.

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Hops Insider: The Search for a Cure … for Hopcontractophobia

There are hops in abundance, but beer sales are unpredictable—it’s no mystery why many small breweries are relying on the spot market. Yet many suppliers are aiming to lure brewers back to more flexible contracts that better suit today’s market.

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Video: Building a Brewing Business That Lasts

In an updated chapter from our Brewing a Business course with Allan Branch, we identify what makes a business fail—and how to fix those issues before it's too late.

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Package Conditioning, the Old School Way

Conditioning in the container may be a path to longer shelf life, but it’s also a traditional way to prepare beer for the drinker—the beer is “alive” until it hits the glass. Here’s a technical look at two traditions that may provide inspiration for today’s brewers.

Video Tip: The Importance of Testing and Forecasting Wood-Aged Beers

New Belgium wood-cellar director Lauren Woods Limbach explains the methodical way they forecast maturation times in their foeders, using sampling plans, specific lab tests, and deploying contingency plans when things don’t go as expected.

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