Kate Bernot

From incubators to accelerators, a range of business models aims to help would-be breweries overcome barriers and launch their brands.

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.

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.

In Washington state, a new program is helping breweries and other beverage producers give reusable glass bottles a fresh look. Nationally, the cost and supply of new glass—and glaring weaknesses in recycling programs—could make such programs increasingly feasible.

Whether farm breweries are out in the country or right downtown, state licenses for them depend on flexible benchmarks for local ingredients. There are lessons to be learned for any state considering similar privileges for breweries that aim to buy local.

It takes more than a skilled brewer to consistently make great beer. It takes a holistic approach that extends from the top to every employee—and even to the drinkers themselves.

The eight-year-old Kentucky brewery is recentering on core principles while diversifying its revenue streams, aiming to get back to growth.

Three owners of very small breweries explain why running their businesses without investors—or even many employees—has helped keep them afloat.

Whether higher-maintenance or on easy mode, in the remote countryside or an urban parking lot, offering spaces to camp can bring in more revenue for breweries.

Breaking up, as they say, is hard to do. When a brewery and its cofounder or head brewer part ways, planning ahead goes a long way toward helping to prevent acrimony.