Together we developed meal ideas, beer promotions and other need-based solutions to increase business and get our team safely back to work.” "That’s what enabled us to bring staff back faster than many surrounding businesses. “The key for us was keeping an ever-changing and exciting beer release schedule for a fresh look at our brand and offerings while at the same time keeping quality for every style we create very high,” says Hoey, who noted that at one point mid-pandemic, the company was releasing new beer every single week.
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Peter Hoey, co-founder and brewmaster of Urban Roots Brewing in Sacramento, CA, says his brewery also made the shift quickly to online sales, but they also tried to figure out how to engage their customer base. Then it was really about driving people to come to the online store to pick-up.” in Hackensack, New Jersey: “We never even thought about having online shopping because the goal was always to get people in the tap room. “There was a lot of pivoting,” says Mike Roosevelt, owner and Chief Science Officer of The Alementary Brewing Co. We spoke to craft brewers around the country about how they changed their business models throughout the pandemic.and which of those changes you can expect to see remain in play when you finally get back to visiting your favorite breweries. According to the Brewers Association, independent breweries saw their numbers decline at least seven-to-eight percent in 2020. When the pandemic hit, craft breweries, like many other businesses, were faced with furloughing staff, shuttering their doors, and thinking of innovative ways to get their products out to the masses without being able to invite them indoors to drink or to do sample flights.
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