As craft brewers push to distinguish themselves from Big Beer, revenue from higher-priced premium beers is increasing faster than any other craft segment. Will that make the $8 six-pack a thing of the past?
Increasingly, sour beers—and the foeders used to produce them—are becoming a less-surprising feature among American craft breweries. And while larger breweries with connections acquire as they go, the demand for foeders among smaller breweries is only growing.
Auburn University to offer a major in brewing science; Budweiser responds to suit alleging Bud “watered down” brews; Philadelphia sues Yuengling for $6.6 million in back taxes; a brewery expansion roundup; and Scottish brewery chastised by anti-alcohol groups over “breakfast beer.”