Operations

Artificial intelligence is here, and brewing will never be the same. But will it be death from a thousand cuts or a million little improvements?

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.

There is front of house, there is back of house—and if the only constant is chaos, then small breweries need to build flexibility into both their hospitality and manufacturing sides, while bearing in mind the long-term implications of cutting costs.

As chief economist of the group that advocates for beer’s middle tier in the United States, Lester Jones is a respected voice known for being armed with fresh data and an informed, overhead view on the market for craft beer.

This lauded brewery in central Oregon proves that smart operational decisions can pay dividends—and land you on the awards podium.

What’s really going on in that lauter tun, anyway—and how long’s it going to take? Stuck or slow sparges can disrupt production and quality. Let’s zoom in on how best to manage the process and avoid surprises.

In this excerpt from their conversation for Craft Beer & Brewing Podcast Episode 400, editorial director Jamie Bogner and WeldWerks founder Neil Fisher look back on the industry’s past decade, looking for light to shed on its present and future.

Kegs are expensive and attrition is inevitable, even as the market for draft beer gets tighter. The good news: When it comes to managing that fleet, brewers today have more options than ever.

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

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

Understanding the cost of wages and benefits is more important than ever. The balance is in finding creative ways to keep them steady while ensuring that employees feel valued.

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

It’s never easy when some doors shut for good—especially when you’ve put so much into opening them and running the business. Yet hospitality evolves, change is inevitable, and each hard-earned lesson can strengthen your next endeavor, ensuring that the past becomes prologue.

Environmental sustainability initiatives used to be novel, but now they are becoming the cost of doing business. What’s more, the next generation of beer drinkers is likely to demand more.