Can Taproom Chains Offset Lagging Beer Sales? | SevenFifty Daily

In the late 2010s, making money with a taproom was simple. A brewery just had to open one. But the days of installing taps, hanging up some merch, and bracing for the rush of customers are dwindling. Breweries must work harder to make a taproom work.

“At the end of the day, you’re turning into a hospitality-focused group that makes beer,” says Jesse Brasher, the director of retail operations for West Sixth Brewing.

Quality beer remains vital, but events, food options, and design choices are important, too. With pinched shelf space at supermarkets and draft sales still struggling, I take a deep look at how breweries are approaching opening additional taprooms to increase and diversify revenue streams in a difficult economic moment. My latest for SevenFifty Daily awaits.