Craft breweries are on the rise, and their popularity continues to soar worldwide with the demand for high-quality beer. In the bustling city of Tokyo, nestled in the heart of Tachikawa, there’s a craft brewery that is setting the standard among the many beer establishments in the area. Beer is the most popular alcoholic drink consumed in Japan, and Sakamichi Brewing, with its compelling story and commitment to creating quality beer, has made a name for itself in the vibrant craft beer scene. We will explore the story behind Sakamichi Brewing and what sets it apart in the world of craft beer.

Sakamichi Brewing was born out of a shared passion for brewing and a strong friendship. We interviewed owners and friends, Daniel Bellamy and Matthew Boynton, to discuss what inspired their brewing adventure and its influence in Japanese beer culture.

Perlick is shining the spotlight on accomplished women who are shaping the future of the food and beverage industry and blazing the trail for future female leaders. We are excited to highlight Dena Miner-Towle, owner and president of Nordic Beer Systems (NBS). Since birth, Dena has been immersed in the draft beer industry. Working for her parents at Nordic Beer Systems in various areas of the company has given her knowledge of each aspect of the business, beverage industry, and in manufacturing. After graduating from Boise State University (Yes, the university with the "Blue Turf" football field!), Dena began her career at Nordic full time. Dena purchased the company in 2017. 

Since working at Nordic full time, Dena has propelled NBS forward, and continues to grow the company. Now located in a small town outside of Boise, Nordic's warehouse is 20,000 square feet and is

By Delaney Corson, PourMyBeer

What accounted for the staffing crisis?

892,000 workers have chosen to leave the industry amidst the pandemic. At first, it was thought to be due to industry instability, but studies have shown that it goes well beyond that. The Washington Post stated: “The industry has 1.7 million fewer jobs filled than before the pandemic, despite posting almost a million job openings in March, along with hotels, and raising pay 3.6 percent, an average of 58 cents an hour, in the first three months of 2021.” This fact shows that workers are choosing to change industries despite plenty of job openings. Let’s break down the leading causes of workers leaving the industry.

This week’s Perlick blog has several layers. We are excited to welcome Toree Gotsis of Apex Commercial Kitchen Co. as our guest blogger. Toree is a Bar & Beverage Specialist with Apex and has some great advice for our readers on how to reduce the cost of operating a bar. Perlick has worked with Apex for years, and we love collaborating with them on various projects.

One of the keys to Perlick’s success through the years has been partnering with other innovative companies. We know that we do not exist in a vacuum,

In this global economy, Perlick is proud to serve customers across the United States… and the world! One of our most prestigious international partners is Arcux Bar Zone in India.

By Tana Rulkova, Pour My Beer

These days, because most operators are running their establishments at a decreased capacity, it is more crucial than ever to keep the cost of operations down.

At Perlick, we pride ourselves on the partnerships we have with our customers. We work with large venues across the nation, bar and restaurant chains, and local bars and eateries in the U.S. and worldwide.

When it comes to storing and serving beer, there can be a lot of contradictory advice. Everyone seems to have their own opinions on things ranging from serving temperatures to glass shapes, and it can be difficult to know what's right or wrong.

Have you ever sat down at a local tavern and ordered one of your favorite beers only to take a sip and notice it tasted stale or sour? This is a bar foul more common than people think, and it is most often caused by dirty beer lines.