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Brewpubs
Craft brewpubs turned out 768,536 barrels of beer in 2011, a 5.6% increase over the 727,547 barrels produced in 2010.
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There are several distinct business models among craft breweries, including taproom and brewpub models, production breweries on both small and regional scales, as well as those breweries that are just getting started. Each one of these models comes with its own unique challenges and opportunities. Dive into these resources to learn best practices for your particular model.
Craft brewpubs turned out 768,536 barrels of beer in 2011, a 5.6% increase over the 727,547 barrels produced in 2010.
There are many business models for a modern farmhouse brewery. Some stress traditional brewing methods; others emphasize the use of local ingredients.
Your bartenders and servers are on the front lines of communication and interaction with customers. They need the tools, information, and education to be your “beer liaisons.”
Packaging beers for off-premise sales is clearly an attractive option for brewpubs that want or need to create an additional revenue flow in today’s economy.
Over the past couple of years, the economy has resulted in an extraordinarily difficult retail environment, with brewpubs on the front lines and several salary classes declining.
Have you ever walked into a restaurant and immediately felt comfortable? It’s probably no accident, but rather the careful manipulation of the restaurant’s environment.
After a disappointing record the previous two years, 752,118 barrels were sold by brewpubs in 2010, up 6.9%. The brewpub segment has weathered the storm.
In total, production at microbreweries increased 11.8% in 2010. That number doesn’t include the nine breweries that grew out of the category.
Taprooms and tasting rooms may once have taken a cue from winery tasting rooms, but today various working models abound and reflect craft beer’s strengths.