Happy hour is more than a limited period of discounts—it’s a tradition and a fixture of American society. It’s also a tactic that has long worked well for bars. But how effective is it for brewery taprooms, where discounting the liquid that you’re producing translates to different margins?
As breweries seek more creative ways to get people out of their homes and into their taprooms in 2025 and beyond, it’s reasonable to consider happy hour among the options. But how do you evaluate whether it’s a good fit for your taproom or brewpub, how do you plan and implement an effective one, and what do you need to know before slashing prices?