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Most people who operate small breweries don’t want to go into the restaurant business—yet food is an increasingly important way to attract customers and increase beer sales. For small breweries considering what kind of food program might be the best fit, here are some lessons learned.

Atrevida Beer in Colorado Springs, Colorado, became nationally known last year, but not in the way that any brewery would choose. Here, cofounders Jess and Rich Fierro talk about how Jess got into brewing and about managing through traumatic circumstances.

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.

It’s 2023, and the beer market and supply chain may never return to whatever “normal” once meant. Likewise, the market for brewhouse equipment has changed in significant ways. Whether you’re starting a brewery or making adjustments, here’s what to know.

The Lost Abbey and Port Brewing cofounder Tomme Arthur explains what it means to “grow down” for the long haul amid an increasingly competitive landscape for American brewers.

From growing down to Rising Hope, here are some recent news and announcements from around the industry.

From ongoing cost pressures to a Sierra Nevada–Buffalo Trace collab, here are some recent news and announcements from around the industry.

From packaging mix to vendor contracts, here are areas that deserve breweries’ attention when margins are shrinking and every dollar counts.

From mergers and acquisitions to free gas money, here are some recent news and announcements from the industry.

Yeast labs are enjoying sales success with clean kveik strains, since their ability to ferment lager-like beers in much less time has obvious appeal. Besides reduced costs and climate impact, they are potential game-changers for hotter climates worldwide.

Sales of imperial IPAs are outpacing their standard-strength counterparts. Yet breweries need to find the right packaging mix, price point, recipe, and marketing to keep margins in line.

Let’s give the DO topic some oxygen—here are some practical ways that breweries using inline and mobile canning setups can reduce O2 in the package and better control freshness.

Winterizing our outdoor spaces is critical for our businesses—and for our mental well-being. Greg Engert, beer director and partner in the Neighborhood Restaurant Group, offers practical tips and important perspective.

Knowing that business will slow as the weather gets frosty—especially amid fears that indoor areas are less safe—breweries are taking different tacks to keep attracting drinkers to their patios and beer gardens.

Drinkers are visiting less but spending more when they do. Package and store sales remain strong, while draft margins remain scant. Here we round up some recent data and analyses relevant to independent brewers.

Back in May, we asked subscribers a range of questions related to the pandemic shutdown, reopening, safety, buying habits, and more. More than 4,200 responded. We compiled those insights into the graphics here, published in our Summer 2020 issue.

Greg Engert, beer director of the Neighborhood Restaurant Group, shares his insights into how beer sales and service—in bars, restaurants, and taprooms—may continue to look in the months to come.

In time for New Year’s resolutions and Dry January, Delaware brewery announces a “virtual community” for runners.

What's it take to go from being an amateurish nanobrewery to an award-winning one that thrives in Denver, one of the country's most beer-saturated markets? Hard work, hard conversations, and confidence.

Denver-based Sleeping Giant announces plan to keep producing and distributing for the country’s oldest operating microbrewery.