Once hailed as the F&B disruptor that put IPA on the map, Scottish brewer BrewDog had been facing leadership turmoil and a string of bar closures. And the glass is staying half-empty, following news that nearly 2,000 UK pubs have stopped pouring BrewDog beers.
According to industry data reported by The Telegraph, a number of large pub chains have turned the taps off on BrewDog’s range of draught ‘punk’ beers, resulting in its loss from 1,860 pubs over the past two years.
BrewDog is blaming wider economic pressures across the entire pub trade, but analysts point to the fallout from previous accusations of a “toxic” culture at the company.
For bar owners, the news is more than just another brand’s bad year. It raises questions about whether big craft names still carry the pulling power they once did. So, what’s behind BrewDog’s decline, and what does it mean for pubs looking to refresh their drinks lineup?
Nearly 2,000 pubs reportedly axe BrewDog beers
It’s hard to imagine a more influential F&B startup than BrewDog in the past two decades. Launching in 2007, the brand instantly won over a legion of craft beer fans with its bold marketing and international scale-up.
But BrewDog’s market standing has now gone flat. The Telegraph reports its distributors have declined by over a third since 2023, according to “confidential pub industry data”.
The Telegraph also alleges that BrewDog’s famous ‘Punk IPA’ has gone from over 1,900 outlets, a 52.3pc reduction in distribution. BrewDog does have one ace up its sleeve, however, as it remains a star player in JD Wetherspoon’s 794 venues across the UK.
The brand’s troubles run all the way to the boardroom. Founder James Watt stepped down as CEO in 2024 after 17 years at the helm, after allegations of a “toxic” workplace culture.
His successor, James Arrow, resigned in early 2025. James Taylor, the new CEO, inherited a rocky ship to say the least when he took over in March.
Leadership churn is always a red flag. To bar owners, it makes it harder to predict the brand’s reliability as a supplier — not to mention its profitability. The brewer reported a £59m loss in 2023, following a £30.5m loss the year before.
Pub groups narrow draught ranges
The retreat from BrewDog also reflects shifting priorities within pub groups themselves. Under intense cost pressure, many operators are narrowing their craft beer ranges and leaning on in-house or lower-cost alternatives that guarantee stronger profit margins.
Lauren Caroll, BrewDog’s chief operating officer, said: “Independent brewers across the board have felt the squeeze from the economic pressures hitting the pub trade. With costs rising and consumers watching their spend, pub groups have been narrowing their ranges, and brewery-owned pubs are putting more emphasis on their own brands.”
In answer, BrewDog is undergoing a strategic shift. The brand closed 10 bars at the end of July (including its flagship Aberdeen site) in order to pivot towards large-scale operations.
“We saw the trend coming, which is why we’ve shifted focus to high-impact channels like festivals, stadiums, and independent [pubs]”, said Caroll.
It’s a bold move. But a diminished venue portfolio will make the company more reliant on partners like ‘Spoons, particularly as it finds itself disappearing from drinks menus.
No room at the bar?
There is a risk here for operators, of course. BrewDog’s exit could reduce customer draw — especially for punters seeking recognisable IPAs.
But while BrewDog’s brand health is recovering, something exciting is brewing in the draught beer aisle. Customers are flocking to alternative drinks like JUBEL and Beavertown.
Alcohol-free options are also causing a stir, with brands like IMPOSSIBREW (a 0.5% beer designed to simulate the relaxing effect of alcohol) gaining a foothold in the market.
This increased competition creates opportunities and risks for pubs and bars. Owners need to make sure they satisfy demand across both traditional and alternative categories, in order to stay on-trend without alienating patrons who want a familiar logo to end the day with.
Hospitality firms should use customer insights to keep track of how a product performs and inform sales forecasts. This will give you a clear, data-backed report to appraise which items belong on the shelf — and which are better left off the guest list.
