On Premise

Cool aesthetics are one thing. The best tap handles, though, do strategic work beyond just looking good on the tower.

People may be drinking less beer, but they still crave welcoming third spaces and social connection. Greg Engert, beer director and partner in the Neighborhood Restaurant Group, explains how we can win new regulars by simplifying and refocusing on that guest experience.

People want to drink in bars again. Here are ways to help make sure it’s your beer they’re drinking.

Last year was another tough one for beer sales, though there’s been a gap between retail and on-premise sales. Let's take a high-level look.

When it comes to growing sales beyond the taproom, even smaller breweries can professionalize and secure wins.

Craft beer on draft is struggling to make its comeback, but by focusing on certain details—and by helping to educate bars and restaurants on service and presentation—we can restore it to pride of place.

In an increasingly competitive environment awash with beverage variety, craft beer can win by recommitting to what made it great in the first place.

While seasonals can struggle to stand out in chain retail, they tend to shine brighter at bars and restaurants.

As bars and restaurants continue to reopen more fully and more Americans get vaccinated, we chart the welcome return of on-premise hospitality.

The pandemic dealt craft beer its toughest year in 2020. Production and market share dropped, but not as steeply as once feared—and there are plenty of reasons for optimism.

Q: How do you increase sales despite stringent regulations for health and safety? A: Don’t think of your customers as monolithic. Instead, consider their different comfort levels, and what you can do to create compelling experiences for each.

Customers’ attitudes toward returning to on-premise consumption have been in motion throughout the pandemic. From our Winter 2020 issue, here is a pre-holidays glance at some factors in those decisions.

Be still, my beating heart: There are data to back up the oft-repeated (or is it oft-wished?) observation that lager may be the next big thing.