Strategies for a Squeezed Market

Dear Client:We've certainly seen a lot of data lately explaining craft's recent dynamics. By now you probably know the headlines: Things like tasting rooms and brewpubs eating into the overall on-premise (about 1 out of 11 pints are now served at a brewery), and craft's slowdown (it's only up low-single digits in IRI through most of January).And you can't walk into a drinking establishment, on or off premise, without being solicited by an array of "fruit salad" flavored IPAs (our