On the cover of the issue that may already be in your mailbox (if not, you can access it here) is John Houlihan of Brewlihan in Oakland Park, Florida—the first time we’ve featured a meadmaker there.
Yet Houlihan’s story, as featured in our Case Study profile, is one that should be familiar to any brewer who got into the business from a place of love for the making and for the people we meet through beer—whether that’s homebrew clubs, waiting in lines for special beers, or just connecting with like-minded souls. First founded around a bottle club for enthusiasts, Brewlihan is growing and finding new fans through its convivial taproom and its popular Serum line of canned sparkling meads.
Our other Case Study spotlights Austin’s Hold Out, a brewery that’s woven itself into that city’s eccentric fabric by starting from an unusual Old Austin location and making it a strength—especially in combination with its adjacent sibling business, Better Half Coffee & Cocktails. That enables a wider spectrum of hospitality as well as efficiencies that let the brewery focus on making great beers. (Those include Spudweiser, a medal-winning potato lager brewed in collaboration with Live Oak—and here’s the recipe.)
In our Q&A, chief economist Lester Jones of the National Beer Wholesalers Association shares data and perspective on the current market trends—and our All Access subscribers can read an extended version of that interview here. Part of that discussion—unavoidable context in the industry today—is that people are simply going out less often and drinking less beer. Neighborhood Restaurant Group beer director Greg Engert addresses that problem in his Behind the Bar column, sharing ideas for how on-premise craft beer can compete with screens, home comforts, and “the virtual life.”
Offering guests worthwhile experiences has always been what craft beer can do at its best, and we take a look at the state of the beer week—what makes a successful one in 2025 and how these events are evolving for today’s drinkers. We also zoom in on a couple of relatively “easy lifts” when it comes to selling beer—a comprehensible, informative website and flavor keywords that help the drinker know what to expect from your beer.
On the operations side, we take a measured look at the geography of taproom expansions—a decision that should be about more than rent and location. We also consider the options for managing your keg fleet at a time when there’s less margin than ever for loss and inefficiencies. And we examine how a brewery of any size can make better use of its most valuable by-product: data.
In the realms of quality, shelf life, and packaging, we share tips for success on pasteurization—where thinking among craft brewers has evolved over the years—as well as properly measuring the color of your beers. We also peer into the black box of lautering and consider how best to balance time, efficiency, and flavor to overcome “separation anxiety.”
Our Hops Insider Stan Hieronymus considers the widening array of hop-aroma products available to brewers today, as well as new options for brewers who want fresh hops—year-round, anywhere. Plus: Could Brewer’s Gold make a comeback? (Ask Vinnie.)
Finally, Stan also spotlights an unusual residency program at Creature Comforts in Athens, Georgia, where collaboration with Atlanta’s Our Culture could be a model for how to expand and diversify craft beer’s talent pool.
Plus: new and notable products, a look at research on beer packaging that grabs eyeballs, and more. Not yet a subscriber, or need to renew? It’s all right here.