As bars and taprooms close, many craft brewers have too much aging beer on their hands. But others are finding new ways to package and sell it. By Joshua M. Bernstein April 28, 2020 Earlier this month, workers at Bauhaus Brew Labs wondered what to do with the Wheat Sweats, its spring seasonal beer. The Minneapolis brewery had finished the second batch of the beer, a banana-scented hefeweizen, before Minnesota moved to prevent the spread of the coronavirus outbreak by ending on-premises sales at bars, restaurants and taprooms on March 17. Demand for draft beer dried up, and Bauhaus kegs and...