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Beer & Food

We all know that bringing beer and food together can offer valuable expriences to consumers and eleveate both the beer and food. The resources in this section, including the CraftBeer.com Beer & Food Course, cover everything you need to know about beer and food, from beer and food pairing, to menu development and pricing strategy, to the logistics of hosting a beer dinner.

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Displaying results 1-10 of 14

mobile playlist icon CBC 2024 Beer & Food Seminars glasses of beer with a charcuterie board

CBC 2024 Beer & Food Seminars

In these seminars, experts discuss strategies for menu building, cocktail design, non-alcohol options, and the financial benefits of adding food, offering practical advice for creating a memorable taproom experience.Read More

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Education Program Manager

MacKenzie Staples is the education program manager for the Brewers Association. In addition to managing the resources and articles on BrewersAssociation.org, she organizes the seminars for the Craft Brewers Conference® (CBC), curates the webinars in the BA Collab Hour series, and serves as the staff liaison for the CBC Seminar Subcommittee. She is originally from Texas where she fell in love with craft beer, and is proud to say that she has visited over 800 U.S. small and independent craft breweries.

See MacKenzie Staples's Articles

Onsite Timing Trends 2024 bustling taproom

Onsite Timing Trends 2024

Is now a good time to have a beer? It's not a rhetorical question. Explore the nuance of time of day and day of week onsite brewery trends pulled from Arryved point-of-sale data.Read More

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Staff Economist

Matt Gacioch (he/him), staff economist for the Brewers Association, helps members make sense of the data that enable their businesses to thrive. He brings experience from market analytics, brewery operations, and consulting, along with an MBA, MS, and BS from the University of Michigan. Follow him on Instagram @craft_econ

See Matt Gacioch's Articles

Onsite Sales Trends 2024 beer sold here sign next to stemmed glass of beer on bar

Onsite Sales Trends 2024

Sales dynamics are evolving rapidly in modern taprooms and brewpubs. Keep up with part one of this series exploring draught-retail mix, item category sales breakdown, and average tab size. Your customers are speaking to you through data. Are you listening?Read More

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Staff Economist

Matt Gacioch (he/him), staff economist for the Brewers Association, helps members make sense of the data that enable their businesses to thrive. He brings experience from market analytics, brewery operations, and consulting, along with an MBA, MS, and BS from the University of Michigan. Follow him on Instagram @craft_econ

See Matt Gacioch's Articles

Diving Into POS Data and Trends With Arryved group of young people enjoying beer outdoors

Diving Into POS Data and Trends With Arryved

Chief Economist Bart Watson dives into 300 million transactions from Arryved POS data to pull out the latest trends and insights.Read More

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Vice President of Strategy & Chief Economist

Bart Watson, Vice President of Strategy & Chief Economist for the Brewers Association, is a stats geek, beer lover, and Certified Cicerone®. He holds a PhD from the University of California, Berkeley, where in addition to his dissertation, he completed a comprehensive survey of Bay Area brewpubs one pint at a time. You can follow him on X, formerly known as Twitter, @BrewersStats.

See Bart Watson's Articles

mobile playlist icon Engagement with Beer women cheersing beer glasses in vibrant taproom 1200x628 1

Engagement with Beer

Tips for engaging customers in a meaningful sensory experience with your beers through staff training, events, and knowledge sharing.Read More

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Brewers Association

The Taprooms Committee's main objective is to foster the sharing of resources and ideas between taproom class breweries. As taproom brewery revenue is generated mainly from onsite sales, the committee’s job is to create resources that help breweries find ways to get customers to come to the taproom, stay a while, and keep coming back.

See Taprooms Committee's Articles

mobile playlist icon In-House Food and Food Vendors Tacos and craft beers served in brewery 1200x628 1

In-House Food and Food Vendors

There are so many options for food in your taproom. How do you decide which one is the best choice to elevate your business?Read More

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Brewers Association

The Taprooms Committee's main objective is to foster the sharing of resources and ideas between taproom class breweries. As taproom brewery revenue is generated mainly from onsite sales, the committee’s job is to create resources that help breweries find ways to get customers to come to the taproom, stay a while, and keep coming back.

See Taprooms Committee's Articles

Taproom Member Interview: In-House Food and Food Vendors Mountain Cowboy Brewing Company

Taproom Member Interview: In-House Food and Food Vendors

Committee member Michelle Yovich shares her story to find the mix of in-house vs. outside food vendors at her brewery, Mountain Cowboy.Read More

Link to author biography
Brewers Association

The Taprooms Committee's main objective is to foster the sharing of resources and ideas between taproom class breweries. As taproom brewery revenue is generated mainly from onsite sales, the committee’s job is to create resources that help breweries find ways to get customers to come to the taproom, stay a while, and keep coming back.

See Taprooms Committee's Articles
Displaying results 1-10 of 14