Recent Articles

What’s the story behind that eye-catching label? Ale Sharpton asked three breweries about their favorite designs from 2020 and about how they came into being.

It’s unusual to get wide visibility into the accounting, POS, communication, and e-commerce systems used by breweries, but a recent survey by Ekos offers a snapshot. Here are the takeaways.

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

The Ontario-based Aphria calls its $300 million acquisition of the “420” brewer a “strategic entry into the United States.”

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.

Recapitalizations may sweep through the craft-beverage world, according to Martin W. Saylor and John D. Wagner of 1st West Mergers & Acquisitions. But what is a recap? And how does it differ from an acquisition?

The Belgian brewmaster of the Midwestern craft pioneer discusses the new growth in core brands, the challenge of balancing the COVID-era desire for efficient purchases with the yen to explore, and the dramatic acceleration of hard seltzer.

Predicting future sales is always tricky, but the pandemic’s shifting regulations and purchasing behaviors have magnified the difficulty. Ross Ackerman and Bud Dunn of GP Analytics share strategies to manage risk and make smarter production decisions.

From breaking down flavor profiles to proper pouring, glassware, and caring for draft lines, Greg Engert of the Neighborhood Restaurant Group lays out his approach to world-class beer service in this full-length video for All Access subscribers.

The pandemic’s unpredictability also affects the laborers, farmers, and dealers who supply breweries’ raw ingredients. Their experience, flexibility, and optimism are helping to buffer a potentially volatile market.

Greg Engert, beer director of the Neighborhood Restaurant Group, explains how their business—with 16 bars and restaurants plus a brewery in the D.C. area—is adapting to weather uncertain times.

The pandemic has sidelined another festival, but the competition for barrel-aged beers will continue, and would-be festgoers can buy mixed sixers to participate from home.

The crunch on aluminum cans comes just when COVID-19 fears have made breweries more dependent than ever on packaged-beer sales. Relief is unlikely to arrive soon.

Chris Colby's book digs into the methods, processes, and recipes that commercial brewers are using to grab a slice of the fastest-growing chunk of the drinks market.

The Great American Beer Festival will happen this year, but in an altered and dispersed form. Besides a two-day virtual event, hundreds of breweries around the country are offering sweet deals to passport holders. The crazy thing? It just might work.

From online hops selection and virtual harvest to Craft Malt Week, producers and brewers are finding new ways to connect while travel is limited.

Gabe McKee, design principal at V Three Studios, explains how flexibility and reassuring design will help breweries prepare for the months to come and future events.

The longtime co-owner and operator of Left Hand Brewing in Longmont, Colorado, shares perspectives on adapting to crises and getting people and businesses safely through this pandemic.

Labor Day windstorms damage up to 5 percent of Yakima Chief’s remaining crop in Washington and Idaho, with the response complicated by wildfires and apple harvest.