Evolving Business Models for Breweries

Today’s Press Herald reports on how a maturing craft brewing industry is adding food service to evolve their business model and better address their customer’s needs.

“What we’re seeing at the highest level is the next move in a maturing marketplace,” said Sean Sullivan, executive director of the Maine Brewers’ Guild, a trade group.

Tasting rooms still draw visitors who want to try the latest beers. But the market has changed since the heyday of specialty can releases, when people would line up outside breweries to get the newest creation before it sold out.

The beer makers have also changed. Craft breweries are outgrowing their first tasting rooms, adding second or third locations in new towns, building in-house kitchens and expanding their food menus.

For a recent example read about Battery Steele’s plans to open a pub in Wells.