Skip to content
MarketScale
‹ Back to IndustriesFood & Beverage

Will the Coronavirus Shutdown Pop the Craft Beer Bubble?

With most of America self-isolating for the foreseeable future, the busiest cities in America have turned into ghost towns, which poses a unique challenge for bars, restaurants, and craft breweries. On the government’s list of “essential” businesses, taprooms fall under the same category as grocery stores so they are able to remain open for “beer-to-go”…

This story was produced through MarketScale. See how Food & Beverage teams put it to work with Customer Stories & Case Studies.

Share
Will the Coronavirus Shutdown Pop the Craft Beer Bubble?

Get featured

Want to get featured in MarketScale Food & Beverage?

Create a free MarketScale workspace and get your company's expertise featured across our Food & Beverage coverage. No credit card, no demo required.

Request an invite

With most of America self-isolating for the foreseeable future, the busiest cities in America have turned into ghost towns, which poses a unique challenge for bars, restaurants, and craft breweries.

On the government’s list of “essential” businesses, taprooms fall under the same category as grocery stores so they are able to remain open for “beer-to-go” sales. Breweries’ lights stay on for now, but with the closing of bars, clubs and restaurants, there are serious questions about the volatility that will occur in the coming months.

We spoke with Andrew Coplon, a founder of Secret Hopper, a mystery shopping service for craft breweries, to ask him some of the toughest questions facing independent brewers, including: Is the “craft beer bubble” about to pop?

What are the biggest areas of concerns that you see breweries facing during health crisis?

The greatest concerns I am seeing are:

  • How do we innovate in order to keep revenue coming in?
  • How do we continue to engage with our guests when they’re not able to have the taproom experience?
  • How do we prepare our brewing system for a potential extended period of down time?
  • How do we handle our staff?

What will be the biggest shifts in strategies breweries/distilleries will need to take to help lessen the blow?

Breweries will need to shift a greater focus to the “business” side of the operation. This will include everything from creating innovative, new strategies that introduce new revenue streams while maximizing all traditional methods, to diving deeper into the accounting side of the brewery to not only reduce costs where able but also better understand how this information can help them prepare for the future. The past decade of craft beer has highly been defined by brewing well-made beers, the next decade will be defined by breweries that can successfully run a business.

Has the passing of Beer to Go helped lessen the blow of tap rooms and restaurants not being open?

Yes, while it does not cover the loss of revenue for taproom sales, it does help minimize the loss.

Editors Note: this question was asked in reference to Texas becoming the last state to pass this as a law in 2019.

People love to throw around the “craft beer bubble”, will this prolonged shutdown be the event that finally does pop the bubble?

This prolonged shutdown will not pop the bubble. I do not believe we are in a bubble. There is still opportunity for more breweries as long as those breweries find their niche in the market. However, this current situation will show which breweries have a strong infrastructure and acumen know how to withstand the shutdown.

Have you launched any initiatives to help protect your brand during this crisis?

Via Secret Hopper, our business model relies highly on taproom being open. It is our main goal to help breweries maximize their portion of their experience. To pivot during this unusual time, we have built and launched Virtual Taproom. Virtual Taproom is the only video chat network where you can be connected one-on-one to like-minded craft beer enthusiasts or take a seat at your favorite brewery’s Virtual Taproom. The goal is to provide a way to still bring people together during these tough times.  

The First Ever Craft Beer Professional Virtual Conference

In addition to being a founder of the Secret Hopper, Andrew, is an administrator on a popular Facebook group for Craft Beer Professionals. As a result of the COVID pandemic that has affected the world, the Craft Beer Conference that was scheduled for San Antonio will be held as a virtual conference on the Craft Beer Professionals Facebook group April 20-22. If you are interested in attending or want more information please visit their page.

Have you seen our behind the scenes look at the Bourbon Trail?

For the latest news, videos, and podcasts in the Food & Beverage Industry, be sure to subscribe to our industry publication.

Follow us on social media for the latest updates in B2B!

Twitter – @MarketScale

Facebook – facebook.com/marketscale

LinkedIn – linkedin.com/company/marketscale

Your experts belong here

Every story in MarketScale Food & Beverage starts with a company putting its plant managers, quality leads, and R&D teams on the record. Buyers are already reading this topic. The only question is whose experts they find.

Processors and grocery buyers vet suppliers hard, and your operations people are the ones who can satisfy them.

Get your team featuredSee how it works15 minutes, straight to a calendar.

Follow Food & Beverage Insights

Get new expert content in your inbox.

Food & Beverage: are you visible to AI?

Before they reach out, Food & Beverage buyers ask AI engines which vendors to trust. See how AI describes your company today, and where competitors show up instead.

Free workspace

You just read one Food & Beverage expert. Your company is full of them.

This article was produced through MarketScale. The same platform turns your plant managers, quality leads, and R&D teams into the articles, video, and social content Food & Beverage buyers are searching for. Create a free workspace and see it with your own people. No credit card, no demo required.

NPS +73 · 1,000+ creators · 38+ countries

What you get, free

Your own MarketScale Studio workspace
One video edit a month, on us
AI writing, editing, and publishing tools
In-platform coaching to learn the system

More Food & Beverage Insights

Yellow Wood to Acquire Nestlé's Nature's Bounty Platform for $1B

Yellow Wood to Acquire Nestlé's Nature's Bounty Platform for $1B

Yellow Wood Partners agreed on Sept. 1, 2026 to acquire Nestlé's vitamins, minerals and supplements platform, which includes Nature's Bounty, Nuun, Osteo Bi-Flex and Gard, for $1 billion. The deal is subject to regulatory approval and is expected to close in the first half of 2027.

  • 01Yellow Wood Partners agreed to buy Nestlé's vitamins, minerals and supplements platform for $1 billion on Sept. 1, 2026
  • 02The platform includes Nature's Bounty, Nuun, Osteo Bi-Flex and Gard; The Wall Street Journal cites Sisu as part of a seven-brand portfolio
  • 03The deal is expected to close in the first half of 2027, pending regulatory approval

Sep 10, 2026

Restaurant kitchen automation is moving from robots to connected equipment

Restaurant kitchen automation is moving from robots to connected equipment

Sweetgreen says its Infinite Kitchen can assemble up to 500 bowls an hour and costs $450,000 to $550,000 per unit. Foodservice Equipment and Supplies reports 2024 Kitchen Innovations Award winners are adding sensors, AI and tighter links to POS, KDS and delivery systems. The operational shift is toward automation that removes steps and variability, not fully staffless restaurants.

  • 01The KI Awards trend is integration, robotics that season and pack, and pizza systems designed around POS, KDS and delivery feeds, which is where automation stops being a demo and starts being a production line.
  • 02For operators with small footprints or volatile staffing, equipment that recognizes food and auto-selects cook programs is becoming a training strategy as much as a cooking strategy.

Sep 8, 2026

GLP-1 users cut food spend

GLP-1 users cut food spend

PwC and Acosta Group data show GLP-1 users are spending less on food and changing what they buy. PwC reported GLP-1 users spent about 11% less across most food categories, and the steepest pullbacks were in sweet and salty snacks and baked foods. Acosta Group found users report buying more fresh and high-protein items while reducing purchases of sweets, salty snacks and sugary beverages.

  • 01The bigger operational risk is mix, not just volume: surveys from PwC and Acosta Group point to snack and sugary beverage softness alongside protein and produce lift, a pattern worth validating in loyalty and POS data.
  • 02Pack architecture becomes a supply-chain decision: when 47% of users report smaller portions (PwC), right-sizing case packs, planograms, and menu portions can prevent margin leakage from shrink and waste.

Sep 6, 2026

Explore More Food & Beverage Insights

Read more expert perspectives from across Food & Beverage.

Browse Food & Beverage Hub

For B2B teams

Your experts could be publishing here

Stories like this one run on content MarketScale captures from real practitioners. See how your team's expertise becomes coverage in Food & Beverage and beyond.

Book a 15-minute demo

Or call us. No forms required. We pick up. 214-945-2512