Blog Entries Tagged as brewing

Crafting a Positive Message

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Category: General Blogs  |  Tags: brewing

I’ve found myself spreading the “craft beer word” quite a bit recently. Not really on purpose. It’s just that when you become familiar with the craft beer movement, it can become hard not to evangelize a little about it. After all, there are few stories in the beverage world these days that are as exciting as the meteoric rise we are seeing with craft.  And, it’s hard to not educate others about that and the fact that a fundamental shift is currently taking place in how Americans consume beer.

That shift, as you might expect, is still underreported when it comes to the mainstream press. Whether it’s on TV or in the newspapers, beer consumption can still automatically rack up its share of negative press coverage. Instead, few may be aware of what an economic powerhouse the craft movement has been for the U.S. Few probably know that as of June this year the U.S. recorded its highest number of breweries (2,126) in 125 years (in 1890, it had 2,011).

As a result, some still tend to look at the glass half empty when they hear beer. For example, I’ve recently found myself trying to convince some of my neighbors here in the Queens, N.Y. town where I live that a soon-to-open gastropub will actually be a big plus for our downtown shopping area. The pub says it will offer a wide selection of craft beer, whiskey, scotch and delicious foods to go with them. Sounds like a classy joint to me. Our downtown could use just the type of consumers who buy craft beer. That demographic tends to be young and educated and has money to spend, something our main shopping drag, already with its share of empty storefronts, could only benefit from. Unfortunately, some of my neighbors have immediately jumped to an opposite conclusion. They only see drunken patrons stumbling out onto the sidewalk, disturbing the peace.

Nevertheless, I continue to do my share to talk up the craft movement wherever I can. This Thanksgiving, I realized I had some unopened craft beer samples lying around my apartment (yes, one of the perks of being an editor of Beverage World is that we get our share of samples!). Suddenly it occurred to me that several of the people coming to Thanksgiving this year I knew to be beer lovers. Maybe a tasting was in order? It would kill two birds with one stone. After all, my Thanksgivings have several times in recent years taken a turn towards the Dark Side thanks to some bitter political divides. What better way to gird against the possibility of any more drama than by a pleasant beer tasting?

Turns out, my instincts were right on target. The beer tasting was a huge hit and even served to educate those around the table about the different varieties of craft beer. I think it opened some of the beer lovers’ eyes to the wider world that craft affords us all. And I’m happy to report, this exercise in beer discovery was just the thing to unite an otherwise politically polarized group soon after the bitterness of the recent election. Yes, craft beer at the Kaplan Family Thanksgiving was a uniter, not a divider. You might want to give it a try at your celebratory gatherings this month. Happy Holidays!

’Tis the Season

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Category: General Blogs  |  Tags: brewing

Christmas seems to come earlier and earlier each year. Retail windows decorated in snowy wonderlands, Christmas tunes filling department stores and seasonal beverages appearing on restaurant and bar menus.
I always know the official Christmas season has begun when Starbucks switches over from its iconic white cups with green emblem to its red holiday cups; this year the coffee house chose snowmen, carolers and a fox in wintery scenes to welcome the holiday season.

I’m not the only one who looks forward to this changeover. A quick Google search reveals there is a website dedicated to counting down the days until the red cups return and millions of search results return for the words “Starbucks holiday cups.”

But the seasonal return of these fun and festive cups also seemed to come a bit earlier this year. It was early November when I walked into a Starbucks outside of the South Kensington tube station in London craving a Pumpkin Spice Latte only to find a menu of Christmas-themed coffees—Eggnog Latte, Gingerbread Latte, Toffee Nut Latte and Praline Mocha.

“Are you making Pumpkin Spice Lattes still?” I asked with my fingers crossed that they could still make the fall drink.

“No,” the barista replied. “I’m sorry.” So, I opted for the Praline Mocha, new for this Christmas. It’s warm bittersweet chocolate infused with the flavor of hazelnut combined with espresso and steamed milk topped with whipped cream and a drizzle of mocha sauce.

Even though I was disappointed that fall was over and winter had begun—at Starbucks, anyway—I found myself switching gears and getting into the holiday spirit, making a mental Christmas list, getting excited about upcoming holiday parties and enjoying my tall Praline Mocha, no whip.

On the alcohol side, breweries continue their seasonal offerings moving into darker beers, bourbon barrel aged ales, beers with higher alcohol. Anheuser-Busch Winter’s Bourbon Cask Ale, Freemont Brewing’s Bourbon Barrel Abominable and Widmer Brothers Brrr Seasonal Ale are just among a few of the many beers crafted to warm us up during the winter months.

At a recent Bacardi holiday event, the brand showcased how to spice up the holiday season with drinks other than traditional eggnog. Take the Coquito for example. A traditional holiday drink of Puerto Rico, the Coquito is made with half a bottle of Bacardi Superior, one can of evaporated milk, one can of condensed milk, two cans of cream of coconut and two teaspoons of cinnamon. Slowly blend the evaporated milk, condensed milk and the cream and coconut. Then add the cinnamon and slowly add Bacardi Superior until everything is incorporated.

Brand ambassador David Cid took us through a selection of five other cocktails at NY’s Abe & Arthur’s—The Bacardi Cocktail, The Selleck, Airmail, Bacardi Holiday Punch and La Noche. Bacardi Holiday Punch, for instance, consists of 750 ml of Bacardi Superior or Bacardi Gold rum, 2 liters of ginger ale chilled, 8 ounces of orange juice, one ounce of lime juice and one and one-half ounce of lemon juice.

Now that the holidays have officially arrived, take your drink menus to the next level and introduce your guests to some new flavors. Happy holidays.

The Teacher Has Become the Student

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Category: General Blogs  |  Tags: brewing

My wife and I just went on what was quite possibly the best brewery tour we'd ever been on (and believe me, we've been on a lot of them). It was at London's Meantime Brewing Company, a 13-year-old craft operation that takes its name from the fact that it's situated in the chronological capital of the world, Greenwich.

When tour leader Alex (a quite dynamic guide) learned we were from the States he couldn't stop gushing about the U.S. craft beer scene and how the U.K. is about 15 years behind the American movement. Wait a minute. BEHIND? A great deal of American craft brewers took a cue from classic styles from Britain (as well as, of course, Belgium, Germany and the Czech Republic) when developing their own products. Beer travelers from the U.S. trek across the pond to drink cask-conditioned Real Ale. And a lot of the U.S. craft brewers offer cask versions of their own products, again a nod to the classic British tradition.

But now there are breweries like Meantime whose offerings are heavily influenced by the styles popularized by American craft brewers—those same styles whose ancestors were European and tweaked and reinvented over time. American pale ale is of course a descendant of English pale ale. The same goes, of course for American IPAs, which evolved from British India Pale Ales, which were more aggressively hopped and had a higher ABV to preserve them for the 18,000-mile pre-canal-era voyage from England to thirsty colonial troops in India.

The walls of Meantime's tasting room were filled with bottles from around the world with a disproportionately large section devoted to U.S. craft brews. Others visiting the brewery were eager to tell us how much they loved beers from the likes Brooklyn Brewery or Stone.

And it's not just the U.K. The brewing boomerang has flown back to Belgium as well, with U.S.-influenced styles like Belgian IPA emerging.

It's hard to believe that not too long ago Europeans considered American beers a total joke. But who's laughing now?

 

 

BevStar Awards 2012: We Finally Have Our Winners!

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Category: General Blogs  |  Tags: brewing

After a lengthy judging process involving a record number of entries this year and a self-imposed media blackout until the official winners' issue started arriving this week, we are very pleased to announce the winners of the 2012 Beverage World BevStar Awards. For those just joining us, the BevStars recognize new product innovation across all of the major beverage categories.

We received a particularly robust shower of entries in the Energy & Functional category—so many that we decided to split it into two separate categories this year. It really reflects the level of innovation in those segments. If you recall from our 2012 State of the Industry report, energy drink volume returned to double-digit growth last year, with an increase of more than 17 percent in 2011, according to Beverage Marketing Corporation.

Without further ado, here's the list of this year's winners. For details on all of these brands, read the July 2012 issue of Beverage World. Congratulations to all!

BEST IN SHOW
Ruthless Rye IPA, Sierra Nevada Brewing Co.

BEER
Gold: Ruthless Rye IPA, Sierra Nevada Brewing Co.
Silver: Deviant Dale's IPA, Oskar Blues Brewing Co.
Bronze: Bronx Pale Ale, The Bronx Brewery

BOTTLED WATER
Gold: MyCause Water, Panacea Beverage Co.
Silver: Elevate Enhanced Fiber Water, 912 Corp.
Bronze: Karma Wellness Water, Karma Kulture LLC

CARBONATED SOFT DRINKS
Gold: Spindrift, Spindrift Soda co.
Silver: Dr Pepper Ten, Dr Pepper Snapple Group
Bronze: HotLips Cranberry Soda, HotLips Soda Co.

ENERGY
Gold: Monster Rehab, Monster Beverage Co.
Silver: Slap Frozen Energy, Brain-Twist
Bronze: Berry Rain, RevHoney

FUNCTIONAL
Gold: Neuro Sun, Neuro Beverage
Silver: Ralph & Charlie's Aloe, Ralph & Charlie's Beverage Co.
Bronze: Modjo Hydrate Elite, Cellutions

READY-TO-DRINK TEA & COFFEE
Gold: Honest (Not Too) Sweet Tea, Honest Tea
Silver: RealBeanz, RealBeanz LLC
Bronze: Tao of Tea, The Tao of Tea

SPIRITS
Gold: Purgatory Vodka, Alaska Distillery
Silver: Apple Pie Moonshine, Ole Smoky Moonshine Distillery
Bronze: BuzzBallz, BuzzBallz LLC

WINE
Gold: FlasqWines, JT Wines
Silver: Blanc de Bleu, Premium Vintage Cellars
Bronze: Xavier Flouret La Pilar Malbec, Cognac One LLC

For those brands that entered but didn't take a gold, silver or bronze in any of the categories, don't fret. Competition was particularly stiff this year and the decisions were all very difficult for all of us on the judging panel. And there's always next year. We'll be announcing a call for entries some time in December.
 

Strength in Numbers?

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Category: General Blogs  |  Tags: brewing

“If you are a startup here and quality is not on the top of your list, get out.”

Of all of what was said in private conversations and in public forums, both on- and off-the-record at last month’s Craft Brewers Conference (CBC) in San Diego, it was that one 18-word, Twitter-friendly sentence that seemed to resonate the most. The statement came from Brewers Association (BA) director Paul Gatza during his general session address and struck such a chord that it took several minutes to tweet it because whatever mobile signals existed were eaten up by hundreds of other smartphone-wielding attendees trying to post it simultaneously.

It was particularly pertinent at a time when there is something close to 1,000 breweries in planning, by the BA’s reckoning. And, as I write this, BA just announced that the number of operating craft breweries in the United States has hit the magic 2,000 mark. The number hasn’t been that high since the turn of the 20th century and this time we don’t appear to have an imminent Prohibition looming.

So it was safe to assume there were quite a few startups in the audience of a few thousand (a record-shattering 4,000-plus attended the four-day event).

It seems like a no-brainer that quality should be on the top of everyone’s list. But when so many new players are getting into a red-hot segment, the question in the back of my mind is, how committed are all of those newcomers and soon-to-be-newcomers? Are they serious about handing their lives over to what’s essentially a 24/7 job or do they just like beer and think it might be cool to run a brewery?

I would like to think that most fully understand what they’re getting themselves into and are going to be religiously devoted to ensuring the best product quality. And the mere bandwagoners who aren’t, well, Darwinian dynamics hopefully will play out.

It’s such an exciting time with so many breweries on the scene and so many in the pipeline. Are all going to produce top-quality products? The laws of probability say no. Will every one of them succeed? Again, no. Is there a correlation between quality and success? Of course there is. That’s not to say it’s a foregone conclusion that all quality producers will succeed, but it’s a heck of a good first step. There are plenty of educational tools out there that new brewers should be taking advantage of to keep them on the right side of quality, be they from the Siebel Institute, the Cicerone certification program, the curricula at UC Davis or the Brewers Association itself, just to name a few.    

Sitting in that CBC general session audience could have been the proprietors of the next Sierra Nevada or New Belgium. And those, among the other startups in the audience, are the ones who know that all begins and ends with the quality of what’s in the bottle, keg or can. No one wants another mid-’90s-style shakeout.

And by the way, the answer is no. No one got up and left.

It’s a start.