Craft breweries are navigating changing consumer tastes, rising operating costs, and pressure to make the most of their production capacity. So what does it take to build a resilient brewery business? Executive Editor Jon Sicotte sits down with Wim Bens, founder of Lakewood Brewing, to discuss nearly 15 years of adapting to a changing craft beer industry. Wim shares practical insights on:
- How Lakewood’s taproom and food program became important parts of its business
- Using contract brewing and beverage manufacturing to put capacity to work
- The scheduling, tank-time, and quality-control challenges of making different beverages
- Why breweries need to keep learning about new consumers—and rethink what growth means
- Lakewood’s approach to gateway beers, classic styles, and ongoing innovation
