Overall, brewpubs were hit harder than any other segment of craft beer in 2020, with production tumbling 19.3%. The impact varied from region to region.
Adding packaging, ramping up outdoor spaces, and finding other creative ways to keep customers engaged have been crucial to on-premise breweries’ survival.
Brewpubs, which as a data set grew by 7 percent in 2019, continue to innovate and push the boundaries of beer and food while finding a restaurant/brewery balance.
Brewpubs were up nearly 15 percent in 2016, and this strong performance is welcome news since the segment is at the very heart of the craft beer industry.
As total breweries surpassed 4,100 in the United States, both existing and in-planning craft beer entities will be forced to find new ways to keep themselves relevant.
Brewpubs compete with restaurants, gastropubs, and virtually any venue that offers food and drink. In 2015, the 1,645 brewpubs in operation posted 9-percent growth.
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.
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.
The six cutting-edge craft brewery/restaurants featured here are taking care of the environment, their communities, and their employees. The difference is palpable.