Brewery

Sharing space in the brewery with compatible businesses can help bring in new customers and add to the overall experience—but there are challenges as well as opportunities.

A successful merchandise program involves more than slapping your logo on some T-shirts. Besides adding revenue, playful items that fit your brewery’s personality can attract new customers while keeping you top-of-mind with the regulars.

Adding a quality lab can seem daunting to a small brewery, but it’s not so bad when you know what equipment you need and which tests are appropriate for your scale. Here, we outline exactly what you should need.

As a one-stop information hub for potential customers, wholesale partners, and people who would spread the word, your website still matters. But is it putting your brewery’s best foot forward?

Craft breweries are awash in raw data, and the road to higher quality and wider margins begins with making better use of it.

With costs up and growth flat, here’s how skilled brewers are making the most of every brewhouse turn.

With rents increasing and sales growth slowing, keeping costs in check can make or break a brewing business.

By taking some new approaches to pairing beer and food, we can energize the craft-brewing scene and create the kinds of experiences that keep people coming back for more.

Brewers share strategies for reducing costs on craft beer’s most competitive style.

Much is made of the current market challenges facing beer. Lost in the discussion of brewery closures is a broader question: ”What should be normal?” From the Summer 2024 issue of our Brewing Industry Guide, here are a few stats for context.

For anyone serious about quality, there’s nothing quite as satisfying as a well-thought-out binder packed with standard operating procedures. Here’s how to get started on SOPs for your brewery’s quality program.

Here’s how software for enterprise resource planning has helped breweries unlock previously invisible insights that can save money and grow sales.

From incubators to accelerators, a range of business models aims to help would-be breweries overcome barriers and launch their brands.

Based on insights from those who’ve done it successfully, we look at how small breweries can set up training programs that both widen and deepen craft beer’s talent pool.

Whether anecdotal or statistical, there is plenty of unwelcome news to go around the brewing industry these days—and yet, success stories continue. Here, we look at a few breweries that are growing, and how and why they’re doing it, despite the prevailing headwinds.

In the first episode of his Brewing a Business video course, Allan Branch of History Class Brewing in Panama City, Florida, outlines the most important questions you need to answer if you’re serious about opening a brewery.

In this clip from his video course, Allan Branch—founder of History Class Brewing and El Weirdo tacos in Panama City, Florida—explains the usefulness of “fear-setting” as a way to be ready for warning signs that your brewing business could be in trouble.

Whether farm breweries are out in the country or right downtown, state licenses for them depend on flexible benchmarks for local ingredients. There are lessons to be learned for any state considering similar privileges for breweries that aim to buy local.

Whether higher-maintenance or on easy mode, in the remote countryside or an urban parking lot, offering spaces to camp can bring in more revenue for breweries.

Atrevida Beer in Colorado Springs, Colorado, became nationally known last year, but not in the way that any brewery would choose. Here, cofounders Jess and Rich Fierro talk about how Jess got into brewing and about managing through traumatic circumstances.