There’s Abita Purple Haze and Magic Hat #9, Anchor Steam and Bell’s Hell Hath No Fury, Sam Adams Winterfest and Troegs Dreamweaver.
These and hundreds of other craft and seasonal brews are being downed by Americans at an increasing pace, a trend noticed by more owners of pubs and restaurants.
In fact, the continuing growth of microbreweries and craft beers across the U.S. provides restaurant operators with greater opportunities to use suds to differentiate their businesses from competitors.
Despite recently selling the company to foreign investors, Burger King moves ahead with breakfast improvements.
On August 2, Treasury Secretary Timothy Geithner wrote an op-ed in the New York Times with the title, “Welcome to the Recovery.” Despite the brash headline, Geithner was cautiously optimistic about the direction of the economy.
“Recoveries that follow financial crises are typically a hard climb,” he wrote. “That is reality. The process of repair means economic growth will come slower than we would like. But despite these challenges, there is good news to report.”