Recent Articles

A few thoughts about challenging ourselves to think differently, and questioning old assumptions about beer and the industry.

With a coffee shop, brewery, taproom, and kitchen all within a 10,000-square-foot space in the heart of Cambridge, Massachusetts, Lamplighter Brewing is filling a need for the local community, no matter the time of day.

The cofounder of the Austin, Texas, mixed-culture brewery shares thoughts on how Jester King is growing and diversifying, balancing hospitality with production, and adjusting to shifting market demands.

Hard seltzer continues to sparkle; cans are set to out-fill bottles; and brewers are betting high on low-strength, low-cal, low-carb.

Steve Crider, founder-brewer-handyman at 2nd Shift Brewing in St. Louis, shares his know-how on keeping a brewery running—and what to do when things break down.

Opening new locations that serve as satellite locations for your beers has the potential for great success.

Learn what you don’t know, then get the right help to execute. Workhorse Brewing in Pennsylvania is planning on growth through smart applications of elbow grease.

A brewery could open its own kitchen. However, when you factor in the costs—hiring a chef, obtaining the right licenses, rent, ingredients, equipment, construction, and so much more—it’s a big hassle.

Greater demand for cans, and wider varieties of beer and canning materials, are leading to greater potential for issues.

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

With more breweries than ever and crowded shelf space, getting precious off-premise real estate takes hard work. Once you get it, keeping that placement takes more of the same.

Brewers to enjoy lower excise taxes for at least one more year.

Special releases aren’t seasonal anymore. For many breweries, these have become a weekly or monthly affair. Add to that membership clubs that offer special access, and you need a way to track each bottle and can.

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.

Despite the best-laid plans, some partnerships just don’t work out. Here’s how to deal with those unforeseen circumstances and separate successfully.

Backed by a group led by a former hotelier, little-known Kings & Convicts buys the home of Sculpin from a global drinks firm.

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

There’s no denying the popularity of hard seltzer—the beverage success story of 2019. Unlike with beverage fads of the past, brewers large and small are betting on the bubbly longevity of hard seltzer, and they're poised to pivot to whatever comes next.

When a fermentation-obsessed brewery tries its hand at making sake, it learns how to balance a side project while staying true to its identity—and business plan.

Small brewers got big tax relief in 2017, but the clock was set to two years. Will Congress act to renew the cuts?