RTDs

When done thoughtfully, fruited sours, spiked sodas, and even hard seltzers can address many of the same drinker demands as RTD cocktails.

Adding a distillery to a brewing business can be a big leap—but there are synergies that can help the cost and effort pay off. Here’s how getting into craft spirits can add value to your brewery while leveraging costs.

New research and can-lining tech are expanding the options for beverages such as hard kombucha, canned cocktails, and more. Meanwhile, experts strongly urge brewers to test their cans thoroughly before releasing new drinks to market.

For some breweries looking beyond beer, copackers have become vital partners for launching new products. Here’s what to know when weighing your options.

You don’t have to join ’em to beat ’em. Trends in flavored malt beverages, canned cocktails, and even nonalcoholic products suggest new ways to develop and market beer that connects with today’s exploratory drinkers.

Looking to widen their customer base, hybrid brewery-distilleries are getting into ready-to-drink canned cocktails.

Fruit beers with straightforward flavors and familiar inspirations may be all that breweries need to keep up with ready-to-drink canned cocktails. (The little umbrellas are optional.)