Kate Bernot

While many brewers love a well-made, Belgian-inspired saison—dry, refreshing, and great with all kinds of food—it can be a tough sell to North American drinkers. Yet the style has broad potential when breweries highlight the liquid’s virtues.

This bucolic Catawba Island brewery lures visitors with 63 acres of orchards and farmland—then turns them into loyal fans of its impeccable beer. Its next act? Acquiring another, distinctly less agrarian, brewery.

Whether using whole fruit or purees, breweries benefit by estimating their needs in advance.

Walmart, the country’s largest retailer, says it will require unique UPCs for each seasonal and variety pack—and other stores may follow suit. From the potential for packaging headaches to changing sales data, here’s what breweries need to know.

Independent of state guilds and tourism boards, breweries are teaming up in creative ways to encourage multi-brewery visits.

Simply having great beer is no longer enough, and on-site pie is a hit any way you slice it. Using pizza as a prism, here are three operational approaches to drawing more customers with food.

Twisted or otherwise, hard tea can be made creatively at a small scale while appealing to a surprising range of customers. Here’s how a few small breweries are finding ways to make this drink work for their operations.

With a tight focus on oak-aged beers inspired by Belgian lambic and gueuze, Lisa and Brandon Boldt are making their niche more convivial and approachable.

New research and can-lining tech are expanding the options for beverages such as hard kombucha, canned cocktails, and more. Meanwhile, experts strongly urge brewers to test their cans thoroughly before releasing new drinks to market.

Results of a burnout survey indicate beer industry pros are asking fundamental questions about their career paths, often feeling undervalued—and some are leaving it all behind.