Industry All Access Exclusive
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.
Subscriber Exclusive
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.
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.
Taprooms and bars across the country began to seat patrons again in May and June. There was no one-size-fits-all plan for doing it safely, but there was—and still is—plenty of detailed advice. With fall and winter uncertain, that advice still applies.
When Lexington, Kentucky-based West Sixth Brewing bought 125 acres in rural Franklin County, it learned that agriculture is only one part of the equation.
There are no better margins on beer than for that sold over a brewery’s own bar. Yet, additional taprooms are not a recipe for instant profit. Adam Robbings, founder of Reuben’s Brews, explores the considerations to make when planning for expansion.
Brewing marches onward—but presentation sadly lags behind, failing to do the product justice. Greg Engert, beer director of the Neighborhood Restaurant Group, offers the latest tools of the trade to help bars and taprooms rise to the challenge.
This St. Louis brewery was making highly regarded beer, but that wasn’t enough to keep it going in a tightening market. Here, Founder and Brewer Kyle Kohlmorgen shares lessons learned in the getting to open—and then having to shut down—his dream.
Grown from an alleyway spot in a developing neighborhood to a regional powerhouse with satellite taprooms, restaurant, farm, and retail, this Boston-based brewery has matured through growing pains and taken some calculated risks.
Every brewery aims to express its personality through its taproom. Understanding how patrons enjoy these spaces can make or break a design project. Kevin Deabler, principal and cofounder of RODE Architects in Boston, helps to demystify the process.