Recent Articles

Breweries that are open to the pubic are more than just beer. There’s a customer relationship that develops, and making sure that public-facing employees are in sync with those in the brewhouse or kitchen is vitally important to success.

Breweries around the country are implementing programs, technology, and initiatives that aim to make their businesses more sustainable and to have a positive environmental impact.

When Tim Bullock and Bryan Winslow opened St. Elmo Brewing Company 2 years ago, they decided that they wanted to focus on being a neighborhood taproom and keep their days filled with making beer.

This isn’t the first time Brouwerij West has made our pages with their groundbreaking approach to label design and application. Here, Founder Brian Mercer shares some background on the philosophy and process behind their unique approach to can labels.

We spoke with small brewers along the spectrum, from single-fill manual packaging (crowlers, growlers) to mobile canning to owned canning lines, for this guide to getting the most from your packaging program.

One of the most common causes of brewery change of control or bankruptcy is mismanaging debt. Kary Shumway, CFO of Wormtown Brewery, spoke with Jamie Bogner about ways that breweries can use debt constructively without letting that debt run the business.

A made-up word, a popular red ale, a community-minded brewery that is expanding. The Vikings behind Drekker Brewing Company in Fargo, North Dakota, are coming for you. Don’t be scared. Get excited.

Not all bottle caps are made the same, and the difference in quality could mean a spoiled run of beer that was otherwise destined for greatness.

Jamie Bogner, the Cofounder & Editorial Director the Craft Beer & Brewing Magazine® Brewing Industry Guide welcomes you to the Summer 2019 issue.

Imperial Western Beer Company, inside Union Station, has restored the space to its former glory and is encouraging commuters to take a little time to stop for a beer and slow down from the hectic pace of commuting life.

Other Half Brewing, long the sought-after IPA and stout maker in Brooklyn, New York, is expanding operations, but that doesn’t necessarily mean it is getting bigger.

Rather than making the surroundings conform to the brewery, the team behind Lake Anne Brew House in Reston, Virginia, went back to a planned community’s roots and offer a glimpse of how things were and in turn give visitors a period experience.

Sarah Howat examines one Southern California brewery’s closing and what it could mean for the larger craft-beer industry.

Brian R. Iverson and Matthew D. Zapadka cover the ins and outs of trademarks and brand protection for craft breweries.

The cash and stock transaction, valued at approximately $300 million, combines two award-winning craft beer pioneers with unrivaled brewing expertise and portfolios of leading beer and “beyond beer” brands.

If constant change is the new normal, brewers must learn to continuously flex and adapt by developing fine-tuned abilities to sense, shape, and respond to each key consumer trend and market development.

In Asheville, where creativity is praised and there’s no shortage of IPA, Zebulon Artisan Ales is certainly alone and dancing to its own beat. From riffs on historical styles to how it serves beer, this small brewery isn’t what people expect.

Seventh Son Brewing Co. in Ohio built a strong reputation on traditional recipes. When it came time to embrace the new, currently in-fashion styles, they opened a second location—in a former antiques shop.

While the liquid itself will ultimately decide whether customers come back for a second pint, it’s often the style of beer and its name that first get a drinker’s attention.

Jamie Bogner welcomes you to the Brewing Industry Guide for the second quarter of 2019.