What would be the ideal concentration of microbreweries?

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admin's picture
admin

This article tries to frame it as thought the industry's potential may have peaked - https://www.washingtonpost.com/news/business/wp/2018/04/10/the-craft-bee.... I feel their assumptions are overly simplified though - for example, automatically seeing competition with mainstream beer companies at bar taps as an important objective. Interested to hear others thoughts.

eric's picture
eric

I'd say, maybe there are other ways to look at the idea? If every bar/cafe/restaurant did its own brewing - and not just beer, but wine, sake, hard spirits, cider, and even other regional stuff like brandies and hard liquor made from walnuts or lemons etc - would there even be a downside?

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