An Online Resource Serving The Beer Industry
» Beverage Industry NewsPopularity in low and non-alcohol beer, wine and spirits have prompted a new bottle shop to open soon near Richmond, Virginia that will only sell non-alcoholic beverages.
Read more...Merchandise has become so important in the beer industry that some breweries will design and release t-shirts and hats long before the first fermenters are ever installed. To be sure, having the right merchandise can strengthen consumer bonds, raise outside awareness, and add to the company’s bottom line.
Read more...The Alcohol and Tobacco Tax and Trade Bureau (TTB) is continuing its effort to streamline the licensing and permitting process for alcohol beverage industry members. The latest TTB rulemaking proposal would streamline much of the qualification requirements for Brewer’s Notices as well as cut back on the requirements for reporting certain brewery businesses changes.
Read more...American Canning has opened a second shrink-sleeve line in their canning plant which will increase their capacity and ability to service craft beverage producers needing cans at lower minimum quantity orders.
Read more...There is a lot of time, energy, resources and money that goes into making beers for a competition. Then there is the waiting for the judging to commence, and then the nail biting that comes when winners are announced.
Read more...The Beer Institute announced today the launch of its new online platform, “Building Bridges with Beer,” a digital community for beer lovers across the country “to share their favorite beer-related memories, stories, and experiences.” The platform is now live with stories of leaders and insiders in the beer industry.
Read more...New Belgium Brewing and Bell’s Brewery appointed a director of diversity, equity and inclusion who will work for both breweries. Courtney Simmons will serve as the newly combined company’s director of diversity, equity and inclusion (DEI).
Read more...One of the most necessary rooms of any brewery is often the one that is overlooked. The toilet should be high on the list of architectural focus when planning out a taproom or when considering a remodel. The beer served over the bar top, after all, is only temporarily with patrons.
Read more...The new owner of Cincinnati Beverage Co., brewer of heritage brands such as Christian Moerlein, Hudepohl, Burger and Little Kings, plans a $30 million renovation of three historic brewery buildings in Cincinnati, Ohio.
Read more...The U.S. non-alcoholic beer market surpassed $9.5 billion in 2019, and is projected to see a steady compound annual growth rate of 7.5% between now and 2026, according to Global Market Insights. More and more craft brewers are looking to the growing segment, not only to tap into the growth potential, but also to fulfill a need of their customer base, who often will switch back forth between full-strength beers and an occasional N/A.
Read more...Even amid a pandemic, summer is full of beer festivals. Every weekend the faithful gather at stadiums and local parks, in armories, brewery parking lots, and large spaces to sample beers from around the world or just down the block. Throw in some food trucks and a good band and a fun time isn’t far off.
Read more...The National Beer Wholesalers Association (NBWA) released the Beer Purchasers’ Index (BPI) for May 2022.
Read more...The beer industry has been slow to recognize the challenges to employee mental health posed by its unique set of characteristics. Any job can be stressful, but mix in long hours in industrial work spaces and routine and frequent access to alcohol and it is easy to see how mental health and substance use issues can arise.
Read more...Eastern Washington University and No-Li Brewhouse are partnering to launch a professional certificate program for the craft beer industry.
Read more...Creating an active, engaged in-house tasting and sensory program should be top of mind for brewers of every size. You spend so much time planning, brewing, cleaning, and often just trying to survive, outsourcing the beer sensory element of your business to consumers in your taproom or even machine or lab testing can be tempting. While there is great value in using lab work or your frontline tasters as part of your overall mechanism for ensuring product quality, it remains crucial to have a diverse array of brewery employees routinely taste and assess the quality and consistency of the beers that you produce. Let’s take a look at some key points in creating a tasting and sensory program.
Read more...After years of failed attempts to modernize some of the state’s restrictive alcohol laws, Minnesota Governor Tim Walz signed into law yesterday the ‘Free the Growler’ bill that will allow breweries up to 150,000 barrels in annual production to offer growler sales, up from the current 20,000-barrel cap.
Read more...Adroit Theory Brewing Company of Purcellville, VA has set of a series of responses after releasing a “Murder Box” of four beers, each named after a serial killer.
Read more...Your team is set, and the business is humming along. Employees seem happy, the customers are keeping the coffers full and the tanks busy and for the first time in a long time you, as an owner, have a moment of peace and calm. Then reality sets in and thoughts of the future creep into your brain.
Read more...Chris Jackson, founder and president of Seismic Brewing Company in Santa Rosa, CA has announced that he and his wife Ariel will purchase Golden State Cider of Healdsburg. The cidery was founded 10 years ago and uses locally grown apples for its production.
Read more...The American craft beer industry likes to talk about being small and independent and removed from big business culture. Living in the realm of small business it cultivates a scrappy and local image that resonates with a lot of consumers.
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