Not all bottle caps are made the same, and the difference in quality could mean a spoiled run of beer that was otherwise destined for greatness.
Jamie Bogner, the Cofounder & Editorial Director the Craft Beer & Brewing Magazine® Brewing Industry Guide welcomes you to the Summer 2019 issue.
Imperial Western Beer Company, inside Union Station, has restored the space to its former glory and is encouraging commuters to take a little time to stop for a beer and slow down from the hectic pace of commuting life.
Other Half Brewing, long the sought-after IPA and stout maker in Brooklyn, New York, is expanding operations, but that doesn’t necessarily mean it is getting bigger.
Rather than making the surroundings conform to the brewery, the team behind Lake Anne Brew House in Reston, Virginia, went back to a planned community’s roots and offer a glimpse of how things were and in turn give visitors a period experience.
Sarah Howat examines one Southern California brewery’s closing and what it could mean for the larger craft-beer industry.
Brian R. Iverson and Matthew D. Zapadka cover the ins and outs of trademarks and brand protection for craft breweries.
The cash and stock transaction, valued at approximately $300 million, combines two award-winning craft beer pioneers with unrivaled brewing expertise and portfolios of leading beer and “beyond beer” brands.
If constant change is the new normal, brewers must learn to continuously flex and adapt by developing fine-tuned abilities to sense, shape, and respond to each key consumer trend and market development.
In Asheville, where creativity is praised and there’s no shortage of IPA, Zebulon Artisan Ales is certainly alone and dancing to its own beat. From riffs on historical styles to how it serves beer, this small brewery isn’t what people expect.
Seventh Son Brewing Co. in Ohio built a strong reputation on traditional recipes. When it came time to embrace the new, currently in-fashion styles, they opened a second location—in a former antiques shop.
While the liquid itself will ultimately decide whether customers come back for a second pint, it’s often the style of beer and its name that first get a drinker’s attention.
Jamie Bogner welcomes you to the Brewing Industry Guide for the second quarter of 2019.
Subscriber Exclusive
When one craft-beer bar realized that it was losing more than $175,000 on mismanaged beer, the owner turned to technology and training to help right the ship.
