The best beer isn’t brewed in a vacuum—it’s brewed with your guests in mind. Every pour, every seasonal release, every new recipe starts with one question: What do people actually want to drink? 

In this episode, we dive into how breweries are using real taproom data to answer that question—and brew what sells. From tracking style velocity to spotting daypart trends, our guests break down how they translate point-of-sale insights into production plans that make sense for their business and their fans. 

Guests on this episode include: 

Juan Torres, cofounder and chief operating officer, Tripping Animals (Doral, Florida)
Brandon Stirewalt, director of operations, Town Brewing (Charlotte, North Carolina)
Ben Wolff, customer success manager, Arryved (Denver) 

This episode is brought to you interruption-free by <a href="https://www.arryved.com" rel="nofollow">Arryved,</a> the all‑in‑one brewery platform trusted by hundreds of craft breweries nationwide. Built specifically for the craft-beverage industry, <a href="https://www.arryved.com" rel="nofollow">Arryved</a> combines powerful, customizable tools that simplify service and operations, keep sales data in one place, and help breweries turn insights into action. <a href="https://www.arryved.com" rel="nofollow">Arryved</a> works side‑by‑side with taprooms to meet their needs in real time—because no two service models, beer lists, or guest expectations are exactly alike. By elevating the guest experience and streamlining the back of house, <a href="https://www.arryved.com" rel="nofollow">Arryved</a> lets makers focus on what really matters: their product, their people, and their community. Learn more at <a href="https://www.arryved.com" rel="nofollow">arryved.com</a>. <a rel="payment" href="https://beerandbrewing.com/subscription/">Support Craft Beer & Brewing Magazine Podcast</a>

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431: Using Taproom Data and Insights to Optimize Brewery Decision Making, Presented by Arryved

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