Case Study

New Orleans’ Urban South outpaced its own ambitious goals for Louisiana. Now it’s thinking big in Texas—and beyond.

Harvesting their own grains and yeasts for country ales and lagers, Bonnie and John Branding are out to prove they can build a sustainable farm business by growing beers that taste like their place.

A small Michigan brewpub created a monster with its increasingly popular smoothie seltzer, expanding its footprint and inspiring imitators.

The pandemic hit urban, taproom-focused breweries such as Chicago’s Hopewell harder than most. Despite keeping its taproom closed, Hopewell has survived and thrived by leaning into to-go beer, widening its offerings, and widening its welcome.

San Diego lamented the loss of Gordon Biersch’s consistently stellar lagers—until, about $8 million later, Puesto Cervecería opened in the same spot, with a new look, bright Mexican fare, and the same brewer and brewhouse as before.

Deep roots in the community and wide-open doors were in the schematics of Green Bench Brewing of St. Petersburg, Florida, from the start. Since then, head brewer and co-owner Khris Johnson has shepherded the brewery from strength to strength.

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

A rough, surreal year continues, and many breweries may have to shut for good by the time it's over. But what if yours were just getting ready to open when the pandemic struck—in the middle of the city most severely affected by the virus?

Plan your detours: This tiny, made-from-scratch southern Illinois brewery has become a destination by specializing in highly drinkable beers made from seasonal ingredients—such as mushrooms, tree bark, or leaves—that its duo find or grow themselves.

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.