I was reading about Tilray shutting down 40% of its US breweries. Not all at once — some folded quietly last year, others just last month. The company says it’s about cost discipline, not retreat.
They’re keeping the brands, the labels, the marketing. Just not the tanks, the yeast, the late-night cleanups. Outsourcing brewing now, like everyone else. Smart or sad? Depends who’s holding the tap handle.
I once tried to brew my own rice wine in Chiang Mai. Fermented for three weeks in a plastic bucket under my bed. Tasted like regret and turmeric. Tilray probably had better equipment. Still ended up in the same place.
