Censored Munky Brewing Company’s Post

This is a call to evolve. This year, the Brewers Association Association confirmed what many of us in the industry have sensed—the craft brewing business has plateaued. In 2023, the number of breweries opening nearly matched those closing, signaling a shift after years of rapid growth. At the Craft Brewers Conference, one key message resonated: it’s time for craft brewing to evolve from a product-focused industry to a hospitality-driven experience. To thrive, we must create spaces where guests feel welcomed, inspired, and connected. The days when great beer alone was enough are behind us. Today, consumers seek exceptional environments that reflect the creativity and quality of our brews. Clean, well-designed, and engaging taprooms are not just desirable—they are essential. Craft breweries have long been community hubs, drawing people together with amazing beer, and compelling stories. The dream of large-scale distribution is becoming increasingly unattainable and risky. Too often, our products land in venues that don’t align with our values—spaces prioritizing volume over quality, leaving craft beer competing alongside mainstream options. It’s time to live by our ethos: - Elevated experiences: Great beer always, and food offerings beyond food trucks. - Quality hospitality: Welcoming spaces that reflect our passion. - Collaboration and variety: Flexible options to engage new audiences. Craft brewing isn’t just about what’s in the glass—it’s about the experience we create around it. Let’s rise to the challenge and lead with innovation, creativity, and care. The future is ours to shape. MSU Denver School of Hospitality Metropolitan State University of Denver

If you know anyone from Wisconsin, you’ve likely heard them talk about the New Glarus Brewing Company. Heck, if you know anyone from the Midwest, New Glarus beer has likely crossed their lips at some point. Is it really worth the hype, though? I get into all that and more in this guide to whether New Glarus beer is overrated, including thoughts from Brian, a local from these parts! https://lnkd.in/ggHcVKqF

Interesting insight into cellar management thanks to Wye Valley Brewery Ltd. It's so vital that everyone in the chain understands the nuances - if the beer doesn't look right don't serve it - it could be an issue with a cask, the beer, or the cellar, let's not make memories for the wrong reasons. The less cask ales on the bar the better - there is a far higher likelihood that they are going to be fresh. 🙏 https://lnkd.in/eSuNgHbY

Who goes to a brewery when they're not drinking? Me. I stopped by the Tree House Brewing Company in Charlton, MA over the weekend and was blown away by how they've grown over the past few years. Not only have they expanded this location but they're opening up a new brewery in Saratoga, NY later this year. Product wise, their menu has grown a lot too. They're still cranking out their legendary IPA's along with a ton of other drinks. You know I had to grab some of their beer along with their non-alcoholic seltzers, (because it's 'Dry July' in my house,) and cold brew coffee (made from beans from one of their farms!) ☕🍻👨🌾 I talked to one of their super friendly staffers and she told me they brew in small batches and sell directly from their brewery, which is probably why it feels like a special occasion when you drink one. Their limited distribution model and direct-to-consumer approach has created a cult-like following for their craft beer and no doubt it's going to do the same for their coffee. And nope, I'm not doing PR for them, (although they'd be a dream client!) I had to give them some love after my visit from a marketing perspective because: *They definitely did their homework...Market research to understand their customers' needs as well as beer and coffee-drinking trends. *They analyzed the competition & identified gaps and opportunities in the market. *They made sure that all of the new products aligned with the Tree House mission, values, and overall strategy. *They continue to focus on their customer experience even as they get bigger. *They clearly invested in a robust product development process that focused on quality, innovation, and differentiation because their seltzers and coffees are frickin' delicious. Now for August to get here fast! 📆 #beer #coffee #dreamclient #DryJuly

My personal ‘Red Flag’: Standard pint glasses being used for every beer served, whether it’s poured from taps, bottles, or cans. The depth of research or passion into one’s craft can be seen by simply through the glassware for the appropriate style or the sake of highlighting the style of beer it holds. Standard pint glasses hold none of these qualities. There are thousands of breweries in the U.S., and a visit to any of them can be a mixed bag. Some are cozy, low-lit brewpubs tucked away on picturesque city streets, while others require a drive down a long dirt road without cell service or into a sketchy industrial park. Regardless of location or effort it takes to get there, when the beer is of a certain echelon, some folks are willing to sacrifice atmosphere for damn good brew. For me: its really good beer brewed with care, and the glassware this particular beer style is poured in and served. It doesn’t get any better than this. “Yes, I’m often referred to as a beer snob. And I’m okay with this 🤓.” — Stephen Carter King Source: VinePair #ConsumerBehavior #BrandAwareness #Pubs #Taprooms #Brewpubs #Glassware #Beer #CraftBeer #NonAlcoholicBeer #Cider #RTD ✦✦✦ Stephen Carter King Chief of Growth and Marketing and Strategy • Beer Market Analyst • Beerconomy & Co. CEO • Thought Catalyst • Sherpa • Advisor • Speaker sharing beer market trends, insights, forecasts, and news via The Beerconomist

Recently Max Coleman participated in the Craft Beer Industry panel at the 2024 Pacific Northwest Regional Economic Conference in Bend, Oregon. Additional panelists included Tyler Brown of Barley Brown's Beer, Ben Edmunds from Breakside Brewing and Tonya Cornett of 10 Barrel Brewing. TAKEAWAYS: Brewers expressed these feelings regarding the current craft brewing market... While there are challenges (generational shifts, changing style preferences, and post-Covid behaviors) it is not the end of craft beer. By innovating in taste, educating new consumers, and dialing in business practices and beer quality, breweries can evolve with the challenges, rather than being overcome by them. Areas of interest included embracing traditional beer styles, community building around the brewery and beer drinking experience, as well as how diversity within the industry attracts new consumers while developing new flavors. Specific challenges facing breweries:  * Large numbers of players in the market, leading to need for specialization and true understanding of consumers and core competencies, both in beer and business.  * The threat of regulatory burdens in the form of increased excise taxes at the state level.  * Three-tier distribution and the lack of control for breweries, whether that is direct-to-consumer shipping or contractual obligations around distribution partners, which continue to impact choices and flexibility by brewers. Which issue do you believe impacts you the most?

Congratulations on your bold investment in Trial & Ale Brewing Company and Lore Pizza, Kaare! It's inspiring to see someone step out of their comfort zone and pursue their passions. The combination of artisanal sour ales and gourmet pizza sounds like a winning formula. I love the commitment to quality with the slow-fermented pizza dough; it’s sure to elevate the dining experience. Leveraging delivery platforms like Uber Eats and Skip the Dishes is a smart move, especially in today's market. Excited to see how your venture evolves and what new flavors and experiences you bring to the community. Question for readers: What are some risks you've taken that led to unexpected rewards in your career or personal life? #Entrepreneurship #CraftBeer #FoodAndBeverage

Unlock the secret to cleaner, crisper beer! 🍺 Discover how brewers are turning off unwanted flavors by optimizing yeast management. In this article, sponsored by Berkeley Yeast , read stories from these five breweries about making low-diacetyl IPAs and lagers with Berkeley Yeast's Fresh Strains: North Park Beer Company Riip Beer Company Fireforge Crafted Beer Resident Culture Brewing Company @Dust Bowl Brewing Company Whether you're looking to refine your brew or simply curious about the science behind it, this article dives deep into the techniques that can elevate your beer's taste profile. Click to learn more! 👇 https://zurl.co/1qPD

What's happening inside the beer industry these days? Three brewers weigh in with their perspectives. Hear from Goldfinger Brewing Company, Monday Night Brewing, and Everywhere Beer Co. on this episode of Drink Beer, Think Beer.

Not all trends are destined for permanency. Some are ‘wish lists’. In the eyes of brewers, some don’t match the hype that propelled them to prominence. They extend to all aspects of the brewing game from production to beer styles, and can often drift into “unpopular opinion” territory. Such as … The most “Overated Beer Trends”, according to nine top brewers: • Posting negative beer reviews on social media • Side-pull faucets • Lagersagers • Non-alcoholic beers • Hard teas • Overly fruited sour beers • Triple and quadruple IPAs • Cold IPAs • Stovepipe cans And there’s more. Much more. Do you buy this? Because I don’t 🤓 So when did any producer or manufacturer of a product become the arbiter of its sales? I always thought it was the consumer choice? But that’s me. And my history of leading 1,000+ retail stores. “The best beers are ones we drink with friends.” — Stephen Carter King Source: The Beerconomist • VinePair #ConsumerBehavior #EmergingTrends #BrandAwareness #BusinessIntelligence #Microbreweries #Pubs #Taprooms #Brewpubs #Beer #CraftBeer #NonAlcoholicBeer #Cider 🔸🔸🔸 Stephen Carter King Chief of Growth and Marketing and Strategy • Beer Market Analyst • Beerconomy & Co. CEO • Thought Catalyst • Sherpa • Advisor • Speaker sharing beer market trends, insights, forecasts, and scoop via The Beerconomist