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COVID-19

We understand concerns about the COVID-19 pandemic are top of mind for our members and the brewing community. Below is a collection of resources to consider related to your brewery business.

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Lifting Restrictions and Moving Forward from COVID-19
Industry Updates

Lifting Restrictions and Moving Forward from COVID-19

The Taprooms Committee discusses current COVID-19 protocols and to shares stories about how we are moving forward in our own taprooms.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
Lifting Restrictions and Moving Forward from COVID-19 March April 2021 The New Brewer Cover

Adapting to Change Issue

For the March/April 2021 The New Brewer, we present our Adapting to Change issue. For this issue, author Tom Hennessy asked fellow brewers to provide the best thing they did to stay afloat in the pandemic year of 2020, and their responses were as varied as their brewery models. In addition, Greg Kitsock explores how craft breweries are forging new paths to customers, including direct-to-consumer shipping, beer delivery, and hybrid beer dinners. In a related article, Alex Koral of SOVOS ShipCompliant provides a road map for getting started in direct-to-consumer shipping. Read More

This issue is brought to you by Specific Mechanical

Let’s Talk About Vaccines: How to Educate, Encourage, and Incentivize Your Staff
Industry Updates

Let’s Talk About Vaccines: How to Educate, Encourage, and Incentivize Your Staff

Can/should you make the vaccine mandatory for your staff? This post provides insight and guidance from Craft Beer HR Professionals.Read More

Link to author biography
Membership Team Lead

Sarah Billiu is the Membership Manager at the Brewers Association. She joined the Brewers Association team after obtaining a Master of Science in Information. A Certified Cicerone and University of Michigan Alum, Sarah enjoys great beer and pretending to care about Michigan football. During football season, you will likely find her paddle boarding, dog walking, or enjoying a local brew (if there is no football involved, of course).

See Sarah Billiu's Articles
How One Brewery Is Utilizing New Relief from the Year-End COVID-19 Stimulus Bill Covid Stimulus Bill Providing Relief
Industry Updates

How One Brewery Is Utilizing New Relief from the Year-End COVID-19 Stimulus Bill

Kurtis Cummings of Switchyard Brewing explains how he is using an SBA loan to obtain his own canning line via new relief from the 2020 year-end stimulus bill.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
On Premise Staying Afloat
On Premise Staying Afloat
The New Brewer: Packaging Issue

Staying Afloat

Gabe Toth

Adding packaging, ramping up outdoor spaces, and finding other creative ways to keep customers engaged have been crucial to on-premise breweries’ survival.

Best Practices: Operations Check-up in a COVID-19 Environment Covid-19 Operations Update
Industry Updates

Best Practices: Operations Check-up in a COVID-19 Environment

Ensure you are operating at peak performance and complete a COVID-19 maintenance check by reviewing these five operational components. Read More

Link to author biography

As executive chef of the Brewers Association (BA), Adam Dulye educates on the compatibility of craft beer and contemporary cuisine. The Culinary Institute of America graduate has helmed several kitchens in craft beer-centric locations such as Boulder and Vail, Colo. and Portland, Ore. At the BA, Adam leads the culinary side of several events including SAVOR: An American Craft Beer and Food Experience, Paired at the Great American Beer Festival, and the World Beer Cup. Adam co-authored CraftBeer.com’s Beer & Food Course, designed for culinary schools and industry professionals.

See Adam Dulye's Articles
Displaying results 1-10 of 69