Displaying results 41-50 of 59
Onsite Immersion
Even when it’s not necessary for survival, the onsite tap and tasting room is a welcome stream of extra revenue as well as a showcase for new and exotic beers.
Regionals
The BA reports 119 regionals for 2013, adding more than 1.7 million barrels to craft beer’s total volume. That includes a bumper crop of 20 newcomers to the segment.
Ramping Up Server Training
It’s not just good beer and food that makes a brewpub successful; it’s the people who work there, too. The beer may sell itself, but somebody’s got to serve it—and do it well.
Brewpubs
Brewpubs sold 245 million pints in 2013. Each one provided an opportunity to tell a unique story, whether at a new brewery or one that’s been around for decades.
Micros
Craft microbrewery production grew slightly more than 25% in 2013, reaching 2,320,062 barrels. In all, 304 new breweries opened and only 20 existing ones closed.
Beyond Mug Clubs
Mug clubs are just as popular with the newest generation of beer drinkers as the previous. However, noteworthy variations on that theme can build a whole new community.
Brewpubs
Brewpubs produced 7.2% more beer in 2012 than in 2011, the fourth straight year of increases—and the largest.
Micros
The microbrewery segment grew by 33 percent in 2012 as 1,115 micros that produced beer for all or part of the year turned out nearly 2 million barrels.
Brewpub Sustainability
The six cutting-edge craft brewery/restaurants featured here are taking care of the environment, their communities, and their employees. The difference is palpable.
Displaying results 41-50 of 59
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