Showing 481-500 of 827 articles
In the last of a three-part series on trademark law for craft brewers, attorney John S. Miranda explains the unique challenges of researching and claiming trademarks in the field of brewing.
Customers’ attitudes toward returning to on-premise consumption have been in motion throughout the pandemic. From our Winter 2020 issue, here is a pre-holidays glance at some factors in those decisions.
Breweries that altered their businesses to stay afloat during the pandemic are beginning to see that many of those changes will stick around. Here are several ways the industry will look different on the other side.
Among the myriad ways that taprooms and brewpubs are luring customers this winter—beyond blankets and space heaters—is one approach that appears counterintuitive during a pandemic: by organizing special events.
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.
Julie Verratti has become a sage resource for brewery operators navigating their give-and-take relationships with government. Here, she talks about building trust with lawmakers and speaking out on the measures that can help get us through the pandemic.
State brewers’ guilds work for the common interest of independent breweries, but the pandemic dealt a severe blow to their ability to raise money and operate. Here’s how they’re getting by—and how breweries and suppliers can get involved.
In the second part of a three-part series on trademark law for craft brewers, attorney John S. Miranda explains how to deal with government objections and the dreaded cease-and-desist.
There are “cheater” hops and there are “cheaper” hops, but the latter can also offer the big exotic aromas and flavors that are popular today. Stan Hieronymus has specific suggestions for varieties and how they might be employed in the brewhouse.
Last year was big for brews that raised funds and awareness for causes, from social injustice to hospitality workers in need. Here, four brewers from different parts of the country share experiences and advice on doing the most good with good-cause beers.
In the first of a three-part series, New York-based trademark attorney John S. Miranda explains what brewers need to know about the law to protect and promote their brands—beginning with clearing and applying for your mark.
Have a plan—but build it with a cushion that will allow your business to adapt to the unexpected and take the occasional risk. Here, the planners at North Carolina’s Highland Brewing share their evolving approach and best advice.
The pandemic may have hindered the hospitality business, but in no way has it hindered the ongoing proliferation of offbeat, often counterintuitive brewery team-ups with other enterprises.
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.
The major spending package includes additional relief for small businesses—including a provision that indefinitely extends excise-tax cuts for breweries.
Collaborators on a storage-and-shipping experiment report that a special produce container preserved fresh, unprocessed hops for six weeks—and it may work for longer.
In a new, exclusive feature for Brewing Industry Guide All-Access subscribers, Stan Hieronymus goes deep on the latest in hops news and knowledge. This month, he zooms in on a question: Which new, hot varieties have a shot at becoming the Next Big Thing?
Whether you would rather forget about the past four years, the election itself, or the bizarre and interminable period that followed the election, it would seem that we all could use a beer.
Thousands of small, taproom-focused breweries are keeping afloat during the pandemic by leaning into to-go sales. How can we encourage those customers to keep coming back? One small brewery in Vermont has developed tactics that are working already.
In this excerpt from our Case Study on Night Shift Brewing—from our freshly published Brewing Industry Guide Winter issue—the Boston brewery’s cofounders explain the process behind their successful Hoot hard seltzer.