Capturing carbon is expensive, so most brewers usually just release the gas into the atmosphere. That's changing during the pandemic.
Smaller brewers often don't have enough of a retail presence to offset loss of sales in bars and restaurants.
It's a hard-fought battle for market share.
The business is booming. And the reason may have to do with regulations.
Kai Ryssdal talks with Lucy Burningham about her new book, “My Beer Year”.
Boston Beer Company CEO talks craft brew: the market's 10 percent