Bars

When done correctly, producing exclusive beers for bars and restaurants can be a sales and marketing win. However, they also come with production challenges and regulatory hurdles.

The pandemic streamlined the process of selling beer to accounts—and some of those changes are here to stay. While many embrace a return to in-person meetings, others prefer texts or online. To succeed today, sales reps need a more customized approach.

Given the ongoing uncertainty in on-premise hospitality, there are fewer taps flowing than there were two years ago. Yet those open draft lines represent opportunities for breweries willing to adjust and build relationships.

Are proper craft-beer bars and bottle shops in danger? As thousands of breweries coalesce around profitable taprooms and a handful of trendy styles, craft beer may be losing a piece of its soul. Greg Engert of the Neighborhood Restaurant Group explains.

Brewing marches onward—but presentation sadly lags behind, failing to do the product justice. Greg Engert, beer director of the Neighborhood Restaurant Group, offers the latest tools of the trade to help bars and taprooms rise to the challenge.

Narratives count. Greg Engert, beer director of the Neighborhood Restaurant Group and the man behind ChurchKey, talks about the details that can help bars sell more of your beer.

Kid- and pet-friendly Level Beer, opened recently in Portland, Oregon, is helmed by industry veterans who wanted a place where they could ply their craft, hang out with their families, and work to make pale ale cool again.