As the United States hunkers down in the face of a global pandemic, the brewing industry is preparing for devastating knock-on effects, with no one knowing how long it will take for people to once again be able to fill up bars, restaurants, taprooms, and festivals.
In an effort to blunt the impact of the novel coronavirus disease, or COVID-19, health experts and public officials across the country are strongly recommending practices of social distancing—staying home as much as possible, avoiding crowds, keeping distance from others. In cities and states hit harder and earlier by the virus, governments are ordering the closure of bars and restaurants. The goal is to “flatten the curve” of infections, so that the country’s health-care system is not severely overloaded during the crisis—a situation that would lead to more deaths.
Inevitably, the sudden changes in public behavior—even a week ago, this was difficult for most Americans to imagine—are already damaging the hospitality industry, including breweries large and small. Here and there are reports of staff layoffs, likely to grow in frequency in the weeks to come. Many breweries are looking for ways to adapt, hoping to keep their businesses afloat until the crisis passes—a matter of weeks or months, nobody is certain.