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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.