Non-alcoholic launches, a national contest and an interview with a vintner about her small-batch California wines, approachable wine education and hospitality-focused tasting events.

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The beverage industry is evolving—from the challenges of attracting new craft beer drinkers to finding value in wine. We also explore why consistency can be a powerful marketing tool and take a look at the surprising cost of beer and other drinks at NFL stadiums.

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We feature an interview with the founders of Oakwell Beer Spa in Colorado. The unique concept combines private spa treatments, beer-inspired hydrotherapy, a craft beverage taproom, and high-tech massage experiences.

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Elysian Brewing helped pioneer modern pumpkin beer with Night Owl in 1997 and now offers three distinct pumpkin beers in its variety pack.

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Beverage Chronicles explores the FDA’s push for clearer caffeine labeling before Katie Johnson talks with Greg Engert about Snallygaster, Washington, D.C.’s massive beer festival. The October 10 event brings hundreds of beers, international brewers, music, family activities, and support for sustainable-food nonprofit Arcadia.

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Today’s beverage industry is expanding beyond traditional categories and experiences. Breweries are entering the whiskey business through “brewstilleries,” creating broader taproom offerings and new opportunities for barrel-aged beer, cocktails, retail sales, and customer engagement.

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The Brewers Association’s midyear report shows U.S. craft-beer volume down roughly 4% in the first half of the year, but the outlook is more mixed than the headline suggests: 54% of surveyed breweries reported growth, up from 49% a year earlier. In retail scan data, IPAs are the clear engine of craft sales, with all 11 of the top 30 craft brands posting year-over-year gains falling into the IPA category. Other styles may have better opportunities on draft at bars and restaurants, but craft’s continued reliance on IPA leaves the segment exposed as consumers face growing competition from easy-to-choose, flavor-forward RTD cocktails.

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Long-lost beers are making a comeback, with breweries reviving classic brands and recipes to tap into nostalgia and reconnect with drinkers.

Chilled red wine is becoming a summer trend, especially for light-bodied styles like Pinot Noir, Gamay, and Cabernet Franc served slightly cooler than traditional room temperature.

Homebrewers played a major role in building American craft beer, helping shape experimentation, style diversity, and the rise of many iconic breweries.

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