Safety

Gaining visibility on your brewery’s use of carbon dioxide can help protect your team and the bottom line.

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.

Nonalcoholic beer is a growing category, and some smaller breweries are getting into that space. However, doing it properly may entail much more study, planning, and compliance than you expect.

As large-scale, destination beer festivals emerge from COVID hiatuses, they are encountering a different competitive and economic landscape from just a few years ago.

Two years of pandemic have altered hospitality and the beer industry in meaningful ways. Here’s a look at how COVID has—and hasn’t—shifted taproom architecture and design.

As vaccination rates lag and the Delta variant surges, some breweries are choosing to require proof of vaccination for staff or customers; in some places, it’s required by law. Here’s how some are implementing such policies while minimizing complications.

The Brewers Association has issued new guidance to help prevent dangerous boilovers in the brewhouse.

The more people who get vaccinated, the more hospitality can get back to full steam and do it as safely as possible. Breweries have been finding ways to get involved—including the obvious.

Ready to get back to holding beer fests and other special events? As more people get vaccinated and authorities relax some rules, there are ways to ensure a profitable event where people feel safe.

The pandemic hit urban, taproom-focused breweries such as Chicago’s Hopewell harder than most. Despite keeping its taproom closed, Hopewell has survived and thrived by leaning into to-go beer, widening its offerings, and widening its welcome.

Winterizing our outdoor spaces is critical for our businesses—and for our mental well-being. Greg Engert, beer director and partner in the Neighborhood Restaurant Group, offers practical tips and important perspective.

Greg Engert, beer director of the Neighborhood Restaurant Group, explains how their business—with 16 bars and restaurants plus a brewery in the D.C. area—is adapting to weather uncertain times.

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.

Back in May, we asked subscribers a range of questions related to the pandemic shutdown, reopening, safety, buying habits, and more. More than 4,200 responded. We compiled those insights into the graphics here, published in our Summer 2020 issue.

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.

The Brewers Association releases a checklist for breweries preparing to reopen their doors. Meanwhile, amid lean times for the industry, the group announces layoffs and budget cuts.