A brewery-backed online platform providing information, ratings and reviews on craft beer in China is on a mission to grow the category, which currently accounts for just 1.5% of brews sold in the country.
America’s Athletic Brewing Co. is expanding internationally, most recently with its launch in the UK. It believes its craft core will help it stand out in an increasingly crowded market.
Despite the ongoing impact of the pandemic, AB InBev saw top-line growth of 3.2% ahead of the same quarter in 2019. “We remain focused on investing in and accelerating what is already working: category development, premiumization, health and wellness,...
The UK’s advertising watchdog has taken issue with a BrewDog Instagram post for its hard seltzer: saying the tongue-in-cheek advertising implied a nutritional claim on an alcohol drink. It also ticked off the craft brewer for implying the 5% ABV drink...
To the best of its knowledge, Big Drop Brewing Co is the first company in the world to dedicate itself to alcohol-free beer. We catch up with founder and CEO Rob Fink to talk all things ‘low and no’.
Belgian beer brand Grimbergen has unveiled its new Grimbergen Abbey Brewery: marking the first time in 200 years that beers have been brewed inside the walls of the abbey.
Fourpure Brewing has completed a £2.5m expansion of its base of operations in Bermondsey, London in a bid to fulfil doubled demand for canned beer during the COVID-19 pandemic.
Kirin Brewery is focusing on its core beer brands and canned craft beer business, amid a not-so-positive outlook for the low-malt happoshu sector and new categories following COVID-19 and a recent liquor tax revision.
Philippines-based craft distillery Full Circle Distillers says it is ready to tap into post-COVID-19 growth banking on its localised offerings and new sales channels established during the pandemic.
Entering into 2021 with a spirit - and brand ethos - of optimism, two British entrepreneurs have launched a non-alcoholic botanical spirit which embodies the vibe of their adopted home of Los Angeles.
A whiskey flavor chemistry program is under way at the University of Tennessee Institute of Agriculture: with scientists using flavor chemistry to advise distillers how to achieve their desired flavor goals consistently.
The non-alcoholic category is exploding because people are demanding choices that are crafted to be just as appealing as their alcoholic counterparts, writes Laura Taylor, founder of US brand Mingle Mocktails, in this guest article.
