“There was a romantic ideal about being in control of your own destiny,” says Backwards Distilling co-founder Amber Pollock.

A brewery in drought-plagued California experiments with making beer using purified grey water. The CEO says he’d serve it at a party.

The brewery says inflation and increased competition are both to blame. But also? We’re just drinking less beer.

A beer industry group’s data shows a steep decline for the craft segment in February as consumers spent more consciously.

Sales at restaurants and bars were up around 25 percent from last year. Part of that is likely due to pent-up demand.

Budweiser is using its Qatar World Cup sponsorship to market its nonalcoholic beer. But the market for sober beverages is growing.

Managers are reworking their cocktail menus as shortages of materials and labor make some brands unavailable for weeks.

Almost 20 states passed or are working on legislation that makes takeout drinks permanent.

What’s on tap for American drinkers? Could be free delivery, one consultant says.

Takeout cocktails have saved jobs in the restaurant and bar industries.