Kate Bernot

The aluminum-can shortage has led many breweries to take a fresh look at putting brands back into glass bottles. Logistically, of course, this is no mere flipping of a switch. Here are some factors to consider.

Have a plan—but build it with a cushion that will allow your business to adapt to the unexpected and take the occasional risk. Here, the planners at North Carolina’s Highland Brewing share their evolving approach and best advice.

Thousands of small, taproom-focused breweries are keeping afloat during the pandemic by leaning into to-go sales. How can we encourage those customers to keep coming back? One small brewery in Vermont has developed tactics that are working already.

A strong off-premise retail strategy—including smart packaging decisions—is helping to keep Chicago’s Revolution Brewing afloat during the pandemic.

When COVID-19 shuttered taprooms and bars, the cofounders of a Maryland brewery whipped up a direct-to-consumer beer-sales platform, called Biermi, in record time. Then they gave it away for free.

When Lexington, Kentucky-based West Sixth Brewing bought 125 acres in rural Franklin County, it learned that agriculture is only one part of the equation.

In a predominantly white and male industry, there are still some clear, common-sense avenues for getting more people—and more kinds of people—to apply for jobs and give your taproom a try.

Stubborn idealism meets commercial reality at one of the country’s best-regarded mixed-fermentation breweries. But as the market continues to change, how will the brewery’s strategy change with it?

When a fermentation-obsessed brewery tries its hand at making sake, it learns how to balance a side project while staying true to its identity—and business plan.