Month: June 2025

Craft Beverage Brands Demand Flexible Equipment

Cyndi
cans in a canning machine

By: Rebecca Marquez, Director of Custom Research at PMMI

Handling a wide variety of sizes, shapes, and materials at faster speeds requires flexible, automated equipment that provides quick changeovers.

  More than 16,000 craft beverage brands are now competing for attention, space, and sales at U.S. retail outlets, according to 2024 Craft Beer and Spirits: Success Through Packaging, a report from PMMI, The Association for Packaging and Processing Technologies. In addition to the large number of brands available, craft beverage producers have been feeling the pinch of rising input costs — from raw ingredients to packaging materials — and higher distribution costs.

  To support brand and business growth, many craft producers are actively investing in new machinery. Some also have an aggressive growth plan.

  One beer and spirits contract packager cited in the report is trying to determine if its current packaging equipment is strong enough to support an expected doubling in volume in the next year and, with a growing customer base, the possibility of five-fold growth in the next three to five years.

  From a machine standpoint, craft beverage brands are almost unanimous in their opinion that their equipment needs to be adaptable, according to the 2024 report. While complete adaptability, such as filling bottles on a canning line, is functionally impossible, OEMs should carefully consider how versatile they can make their machine offerings. For instance, a canning line capable of filling 16- and 12-oz. cans provides some versatility. Still, one capable of switching to 19.2-oz. sizes and running tall, sleek cans would be more desirable for craft producers.

Machinery Flexibility Reigns Supreme

  Craft producers need the ability to handle a wide variety of sizes, shapes, and materials at faster speeds, and they need more automated equipment features for changeovers, loading, and feeding.

  Multipack formats—including multipacks that contain a variety of products—have remained a popular stock-keeping unit (SKU) option over the past decade. While consumers consistently report liking these formats, they frequently create operational headaches for craft producers because they necessitate alterations in their overall operations.

  Special packaging formats also can create significant production challenges. In addition to label and format variations, specialty product releases are typically limited runs. To help craft producers reduce downtime when switching from standard to specialty product runs, OEMs and suppliers are working to expand features, such as automated label changeovers and automated feeding.

  The logistics of handling mix packs is challenging for small breweries because it is typically performed with manual labor. Consequently, many craft beer producers seek affordable, automated solutions to help them compete with larger breweries.

  For example, some smaller craft brewers need user-friendly push-button equipment and end-to-end solutions to minimize fluid waste. They also require predictive and preventive maintenance software, modular machinery, easier-to-program programmable logic controllers, and simplified, intuitive human-machine interfaces.

  Craft producers also want advanced technology features, such as AI machine learning and improved machine sustainability functionality that uses less energy and reduces material waste.

  Machines as a service, or MaaS, may have a future role to play in the craft beer and spirits industry when it comes to accommodating tight budgets and limited floor space, but very few operations are currently deploying this strategy, according to the 2024 PMMI report.

Beverage Processors Look to the Future

  Technical integration will positively impact beverage packaging and processing operations in the coming years, according to 2025 Beverage Industry Packaging Trends, another report from PMMI. However, inflation, supply chain disruptions, regulatory compliance, and talent acquisition/retention challenges are expected to continue negatively impacting this industry.

  The 2025 report states that company expansions, consumer product demands, and technology advances are the top three reasons beverage companies purchase new machinery. In addition, nearly 90% of the 2025 report’s surveyed companies plan to purchase some type of beverage packaging machinery in the next three years.

  For instance, 58% of the respondents anticipate their investment in beverage packaging machinery will increase by 10% over the next three years. This includes 26% who expect an increase of more than 20%. Some plan to invest in entire production lines to keep up with demand and/or accommodate new product SKUs they’re developing. Others are focused on improving equipment efficiency to reduce bottlenecks and minimize downtime.

  But beverage companies sometimes need more guidance from their suppliers to make the right decisions and keep machinery running. In-person and remote support are important since beverage processors want true partnerships with OEMs that are reliable and consistent for as long as the machine is functioning. In addition, these processors want more support, education, and perspective into what the future holds for new equipment.

  Processors are justified in turning to OEMs for this type of assistance. To meet evolving packaging demands, end users need to optimize machinery use by leveraging digital insights and diagnostics for faster, more efficient production and the reduction of downtime, which directly impacts revenue, making technology-driven troubleshooting a top priority.

  The degree of a machine’s user-friendliness is also a critical factor. In fact, one 2025 survey respondent believes machinery suppliers should automatically assume that somebody without much experience will be running the equipment every day. “The equipment needs to be smarter and more intuitive to the operator and contain built-in tutorials,” he states.

  When it comes to avoiding recalls, sanitation is a major priority in beverage processing. Therefore, processors need machines and parts that are more easily cleaned. Standardized machinery and sanitation templates that work for one facility and can be transferred to others also make sanitation easier, especially for processors with multiple sites.

  Over the next two to three years, expanding consumer demand will drive the need for more diverse beverage products and packaging sizes, leading to an overall increase in all packaged beverage formats. As a result, beverage manufacturers and their co-packers must improve and replace infrastructure now to ensure they remain flexible, efficient, and competitive in an evolving market.

  To learn more about technologies that boost beverage production, attend PACK EXPO Las Vegas, Sept. 29 to Oct. 1, 2025 at the Las Vegas Convention Center. With 2,300 exhibitors and thousands of cutting-edge solutions, attendees can engage in conversations about emerging trends, challenges, and innovations that are shaping the future of the industry.

  At the event, beverage processors can experience hands-on demonstrations of the latest packaging and processing solutions on topics like automation, sustainability, workforce development, and manufacturing efficiency. In addition, more than 100 educational sessions will take place on seven stages/content centers on the show floor, including Sustainability Central, Industry Speaks Stage, Innovation Stages, Processing Innovation Stage, and the Reusable Packaging Learning Center.

  Visit packexpolasvegas.com to learn more and register now to connect with industry leaders, discover state-of-the-art innovations, and gain a competitive edge.

Beyond the Container

Cyndi

Understanding Packaging and Its Subproducts for Modern Breweries

Earthrings showing 3 six pack carrying containers for beer cans

Photo Credit: Earthrings

By: Alyssa L. Ochs

In the modern brewery, packaging is more than just a finishing touch or an afterthought at the final stage of production. Rather, it is a vital part of a brewery’s brand strategy, a way to improve operational efficiency and a mechanism for achieving sustainability goals.

  Innovative packaging technologies help breweries grow and adapt to changing consumer demands. Settling for what used to work in the past to package beer is no longer an option for forward-thinking producers. From wrap-around case packing to shrink sleeve application, side loaders and compact palletizing,  new packaging solutions are redefining what it means to be ready for production and attract a strong consumer base.

  This article explores various aspects of brewery packaging and its subproducts, driven by real-world insights and companies that are setting new standards for aesthetics, efficiency, and sustainability.

Primary Packaging Basics: Core Components for a Strong Foundation

  Simply put, the foundation of all brewery packaging operations is the containers holding the beer. Whether you pour your beer into cans, bottles, or kegs, this is the cornerstone of your primary packaging and the basis for which all subproducts must complement.

  Cans now dominate the craft beer industry because of their logistical advantages, recyclability, and durability. For cans, many breweries have begun to embrace shrink-sleeve application technology with full-wrap, high-impact branding.

  Producers like Mother Earth Brewing (Vista, California and Nampa, Idaho) have used automated cartoners to streamline the process of erecting and packing cases and trays. Modern cartoners allow easy changeovers between 12-ounce and 16-ounce cans and help breweries keep up with growing demands.

  Meanwhile, a sizable number of breweries still favor glass bottles for specialty beers or to celebrate nostalgia and beer-drinking traditions. Packaging bottles requires careful consideration for handling and shipping weight.

  Stainless-steel kegs remain efficient vessels for on-premise distribution, events, and international export. However, PET plastic, one-way kegs are trending as a sustainable and cost-effective alternative to stainless steel because of their lightweight, compact, high-oxygen barrier advantages.

  Closures, whether in the form of cap ends, swing tops, crown caps or keg fittings, are also primary packaging products critical to maintaining freshness and the necessary pressure.

Packaging Subproducts: Behind-the-Scenes, Yet Crucial

  However, there is enormous potential in the best uses of secondary and tertiary packaging materials, also known as subproducts. These materials play essential roles in protecting and presenting beer, as well as in distribution coordination and sustainability.

  For example, combined cardboard and film packaging are hybrid materials that offer excellent visibility and strength to a packaging strategy. Shrink-wrapping helps bundle beer multipacks and pallets. There are breweries that are moving towards biodegradable films and reduced-gauge materials to improve the eco-friendly qualities of their shrink wrapping.

  Wrap-around case packing systems are high-speed systems that can limit downtime and reduce the strain on machinery. Wrap-around cases that operate in continuous motion provide a precise and fast way to create and seal boxes around beer products, thereby improving line efficiency and speeding up the packaging process.

  For example, Summit Brewery Company (St. Paul, Minnesota) has achieved virtually no downtime and no needed repairs using an InvisiPac® Tank-Free™ Hot Melt System. Graco worked with the brewery to boost production efficiency by reducing hot melt adhesive waste and stabilizing the rate of glue consumption.

  Shrink sleeve applications are popular because of their 360-degree branding opportunities. They are ideal for cans and specialty bottles, conforming to unique contours better than pressure-sensitive labels. Breweries love this trend because of the vibrant, high-impact branding that does not require pre-printed containers. Shrink sleeves enhance brewers’ branding flexibility and are ideal for seasonal brews and limited releases.

  Other essential packaging subproducts include tray packs, dividers, and side loaders. Corrugated trays and side loaders help maintain line efficiency and prevent damaged products. This is especially critical when packaging beer in glass or mixed-format packs.

  Cardboard carriers and dividers protect units and enhance their visual presentation for consumers. By combining cardboard and film packaging, a brewery can use less material than it would with traditional cartons while ensuring visibility and protection.

  Other aspects of packaging are the inks and adhesives used on beer labels. At a minimum, these materials must stay affixed to the product and be readable. However, you can use water-based inks and adhesives that are low in volatile organic compounds to tap into eco-minded consumer preferences and support your brewery’s sustainability initiatives.

Evolving Automation: Equipment Innovations for All Sizes of Breweries

  In the past, automation was only considered relevant for large, well-established breweries with extensive packaging needs. However, even smaller breweries are embracing automation because of the compact packaging systems now available.

  For instance, breweries can find compact palletizing solutions that are designed for small spaces. You don’t need a warehouse-sized space to automate your brewery with a compact palletizer.

  Breweries of all sizes can also automate their packaging with side loaders and tray packers. These investments help brewery packaging lines move at high speed and overcome labor concerns. Side loaders efficiently place cans and bottles into cartons and are often used alongside wrap-around case packers to reduce manual labor.

  Advanced machinery solutions like wrap-around case packing can streamline operations with minimal stop time. The result is faster throughput and reduced wear and tear on machinery components. Shrink sleeve applicators can accommodate various container sizes and shapes, even allowing for late-stage customization if design ideas change over time.

Brewery Packaging with Sustainability in Mind

  Eco-friendly brewing is no longer a niche — it is a requirement for modern beer producers. Breweries must weigh the pros and cons of the materials they use for beer packaging considering where they came from, how much they strained natural resources to produce and their recyclability.

  Fortunately, breweries can boost their sustainability and lower their carbon footprints in many ways. Lightweight materials, such as thinner bottles and cans, can help reduce vehicular emissions from trucks used to transport products. If you package and label your products onsite rather than outsourcing this work, you can maintain greater supply chain control and produce beer sustainably.

  Meanwhile, using recyclable and compostable beer carriers is a fantastic way to reduce landfill waste and release fewer planet-overheating gases into our environment. Film-cardboard hybrids help breweries reduce plastic waste while still being visually appealing and durable. Eco-friendly carriers perform well and can now often be recycled or degrade naturally once discarded. 

  To prioritize sustainability, breweries can also work with their packaging suppliers to develop eco-friendly formats tailored to their unique needs. Customization is now commonplace in this industry, as breweries do everything they can to stand out from the competition in a crowded marketplace.

  There are also reusable and refillable bottle and keg return programs that breweries can investigate. These types of programs are expanding throughout North America and Europe, making them legitimate options for many modern breweries. Exploring all available sustainability options can help brewers align their business with their environmental values and comply with changing legislation.

  Multiple innovative companies are now working in the sustainability space to give breweries more options.

  UniKeg offers PET plastic kegs as a lightweight, cost-effective solution to traditional steel kegs. Earthrings is a company that offers 100% recyclable and compostable beverage rings constructed from sustainable cardboard.

  Another company, WestRock, offers paper-based brewery packaging solutions, such as cartons and multipacks, to help brewers reduce their plastic use. DS Smith collaborated with Martins Brewery to develop a custom, sustainable six-pack handle packaging product for glass bottles.

  These are just a few examples of companies that have identified a need in this space among breweries and risen to the challenge to help promote sustainable beer production.

Final Thoughts and the Future of Beer Packaging

  Although brewery packaging subproducts might seem like minor factors in the overall production and sale of products, they collectively have a significant impact. Subproducts can either make or break a brewery in terms of shipping efficiency, regulatory compliance, labor demands and carbon footprint.

  Looking ahead, the craft beer industry has a lot to look forward to with regard to smart and sustainable packaging. Technology companies have made QR codes and smart labels accessible and enticing as a way to market content directly to consumers.

  There has been a trend towards even small nano- and microbreweries investing in compact and mobile canning solutions to reduce their reliance on third-party companies. With sustainability now top-of-mind for breweries worldwide, eco-design integration is increasingly important. Now, breweries must not only think about how their products are packaged but also where they will end up after they are used — ideally recycled, reused, or composted.

Are Your Beverages Ready for a Recession?

Cyndi
calculator says recession on top of a $100 dollar bill with ben franklin looking worried

By: Raj Tulshan, founder of Loanmantra.com

Is the U.S. Headed for a Recession? And if so, is your beverage business recession proof? In the United States, only the panel of experts at the National Bureau of Economic Research (NBER) is able to classify economic conditions as an actual “recession.” At its most basic level, a recession is marked by two, consecutive quarters of economic contraction or negative real Global Domestic Product, (GDP). Understandably, more is at play in making this kind of analysis and most economists believe there are four major recession indicators.

  Understanding that NBER must classify a recession, economists and financial analysts are closely monitoring several key indicators that suggest economic slowdown in 2025:

Declining Consumer Spending: The University of Michigan’s Survey of Consumers’ Index of Consumer Sentiment showed a 10.5% decline in consumer confidence in April. U.S. households are beginning to cut back on discretionary purchases creating ripple effects across industries from retail to hospitality.

Tighter Credit Markets: The Federal Reserve’s efforts to control inflation have led to higher interest rates, making it more expensive for businesses to borrow. Many lenders have also become more cautious, tightening their lending boxes and limiting access to capital. Small Business Administration (SBA) changes have caused industry shifts for government-guaranteed lending and associated products.

Business Slowdowns: Hiring has slowed, and some companies are scaling back operations as demand softens. Government layoffs have impacted the private sector. These trends may continue to lead to more job losses.

Trade and Tariffs: With major tariffs, most business owners are wary of what that means for their bottom line. They suspect that tariffs will increase production costs, challenge the supply chain and disrupt small business operations.

10 Tips to Recession Proof Your Business

  If a recession takes hold, beverage businesses—especially those reliant on consumer spending—will likely face many challenges. Loan Mantra offers approaches to offset these challenges:

CHALLENGE- Staying Sober: Being in a constant state of uncertainty and entertaining a daily stream of negative news can have a devastating mental impact on the general population.

APPROACH- Drowning in questions and doubt will not help the business become more recession proof. As a business owner, employees, customers and the public will be watching your example for signs of a crisis. Focus on what the business does best. Instead of becoming overwhelmed, break down tasks into day-to-day actionable steps. Offer an open-door policy and be transparent with loyal employees. Offer a group approach and/or collaboration with all aspects of the business to come up with solutions on how to meet goals.

CHALLENGE- Less Served: With customers spending less, businesses may struggle to maintain sales levels.

APPROACH- Review tangential product flow and reduce expenses that may not be necessary. For instance, if you’re a restaurant, for food deliveries instead of including plastic utensils with to-go orders, include items upon request, exclude napkins or excessive packaging with Beverage delivery. Over a year these small adjustments can add up to substantial savings. Common expenses can also be distributed over several locations. For instance, cross train bar and waitstaff and schedule among different sections and work sites.

CHALLENGE- Hyped up Hops: Inflation-driven price increases on goods, materials and wages could squeeze already thin profit margins. Tariffs also threaten to make costs higher on imported goods.

APPROACH- Reduce time spent on tasks that don’t directly impact sales and produce revenue. Efficient inventory management ensures you’re not tying up capital when you need it most for tasks like cleanup, makeready and taking inventory. For example, many retailers take an inordinate amount of time on inventory. Could this utility time spent for employees to count and restock be more efficient? Consider tightening inventory management by prolonging buying until it’s necessary using the just in time method.

  Scale down product choices to the most popular brews or brands that offer higher margins. Companies like Bonobos are already ahead of this curve. This retailer offers concierge service that makes up for lack of on-site inventory. With an increased focus on customer service, customers can try on pieces at the store location which are then ordered and delivered to customers homes. Can this model be replicated by offering sample tastings with pre-pay for larger orders that can be delivered on demand?

CHALLENGE- Beer Money Fund: With banks tightening their lending standards, securing loans or lines of credit may become more challenging.

APPROACH- Having appropriate cash/capital reserves on hand is a vital step to recession proof a business. Loan Mantra recommends that businesses should have at least one month of operating expenses or ten percent of revenue on hand during a normal economy. In times of recession, businesses should hold 3-6 months of operating expenses. The time to shore up emergency reserves, apply for a line of credit or loans is before you need it.

  Don’t wait to get commitments from a lending institution. Prequalifying for loans before you need them can give you peace of mind knowing funds are readily accessible if necessary and help recession proof the business. Also remember that chaos creates the opportunity to buy assets when prices fall that will later appreciate.

CHALLENGE- Half on Tap: Trying to meet revenue projections made last year may be impossible impacting the ability to meet payroll, make payments or even stay in business.

APPROACH- Review original financial forecasts and re-assess plans based on the new economic reality. Scale back and ramp up essentials, finding new benchmarks and project out accordingly. Watch market trends like consumer sentiment. Invent new ways to make money and diversify revenue. Chaos brings opportunity. Discover what opportunities and optimize based on those findings.

CHALLENGE- Loan or Groan: The financial crisis in 2008 exposed the vulnerability of both consumer and commercial markets to predatory lenders. Institutions with questionable lending practices offered exploitive interest rates on loans where borrowers were caught in a cycle of paying interest on compounded interest that resulted in bankruptcies.

APPROACH- Be wary of inflated interest rates on loans. Right now, it is easier than ever to access a diverse group of lenders to get funding that offers the best rates and alternatives for businesses. For example, any business can seek expertise to find the lowest rate and financing through technology offered at companies like loanmantra.com, an online portal that provides streamlined access to all funding sources and expertise to determine the best loan products and providers.

CHALLENGE- Traffic Circle: Consumers facing job loss or decreased purchasing power may spend less and have limited disposable income.

APPROACH- Focus on retaining customers. This could be prioritizing exceptional customer service, capitalizing on loyalty programs and through marketing personalization to maintain and strengthen your customer base. Look at ways to make it easier for customer to spend money with your business like offering incremental payments instead of requiring the total up front. Acquire customers for life is more important that an individual transaction.

CHALLENGE- Bottle Battles: Increasing tariffs may limit access and availability of product components, bulk materials and supplies.

APPROACH- Evaluate cost increases, remain flexible and anticipate delays. Suppliers based in Asia may be the most hurt. Try to absorb some of the increased cost of good. Identify the least amount needed to push to the end consumer. Identify potential vulnerabilities and secure reliable suppliers to mitigate cost fluctuations. Find additional supply sources that are US-based if possible. Open lines of communication with current suppliers to negotiate better terms or prices and cost-cutting measures. Building strong relationships with suppliers can result in favorable deals that help reduce costs during lean times.

CHALLENGE- Distilled Down Sills: Previously approved expenditures including additional resources and equipment may be frozen.

APPROACH- Analyze operating systems to eliminate waste. Has the business drifted toward more expensive habits? Optimize operations by looking for ways to streamline tasks and improve efficiency. Aim to automate repetitive tasks through technology to save time and reduce long-term costs. Evaluate additional lines of business for profitability and sustainability. Look for additional ways to diversify and add revenue.

CHALLENGE- Measure or Pour: A lack of inventory can inhibit production.

APPROACH- Consider mass purchasing of supplies that may not be available in the future or before prices increase. Evaluate existing product lines and services to determine if substitutions can be made. Look at potential options as alternatives that may not be ideal long-term but will still satisfy customers. For example, if you are unable key ingredients, what can you make? For instance, if Champagne is not accessible can you offer high quality Sparkling wine as a choice?

Looking Ahead

  While the future remains uncertain, beverage businesses can become more recession proof against economic downturns by planning. Keeping an eye on market trends, managing finances strategically, planning for disruptions and maintaining strong customer relationships will be key to weathering potential challenges. For more information contact Raj at loanmantra.com.

Designing Beers for a Cocktail World

Cyndi
4 glasses filled with cocktails of 4 different colors in each glass

By: Erik Lars Myers

The beverage market has been evolving. No longer are we in a world of beer drinkers, wine drinkers, and cocktail drinkers. Today’s savvy beverage consumer drinks all three. This provides a unique opportunity for breweries; beer has such a wide palette of potential flavors that it is possible to create a beer to mimic a cocktail to attract a wider audience of potential drinkers.

  However, doing so takes more consideration than throwing a few specialty ingredients in the kettle. It is an exercise in thinking outside of the box. As an example of how this might be approached, consider a beer designed around the classic bourbon cocktail: The Old Fashioned.

Breaking Down Flavors

  What makes an Old Fashioned taste like an Old Fashioned? Hint: It’s not just the bourbon. Like any other drink, what makes a cocktail taste good is the full complex array of ingredients. In this case, bourbon, orange, cherry, simple syrup, and bitters. To break that down even further, the prominent flavors in bourbon – derived from alcohol, esters that survive distillation, and wood contact – are a blend of complex fruitiness and vanillins that include descriptors like vanilla, cinnamon, coconut, burnt sugar, and cocoa, among others.

  It is impossible to perfectly replicate all of this in a carbonated, fermented (not distilled) beverage, but the idea isn’t to perfectly replicate it so much as it is to bring the drinker as close as possible given the medium.

  When designing a beer like this one of the easiest traps to fall into is to start with a style, but it’s a disingenuous starting point. Any beer that is true to a particular style will, by definition, not taste like an Old Fashioned. Instead, disregard the notion of “style” and build the beer around the cocktail’s flavor profile. If, at the end of the day, there is a need to apply a “style” to it for marketing purposes, simply reverse engineer from the ingredient selection. The Trade and Tax Bureau only requires that it be designated “Ale” or “Lager.”

Malt Selection and Mash

  Many of the flavors and colors present in bourbon are present in malt.  It’s easy to choose a base malt – a simple 2-Row Pale – that is merely a source of fermentables, but it’s worth using something with more robust and complex malt character. Consider a floor malted Maris Otter, Mild Malt, Vienna, or Munich malt, or even a combination thereof, to select for a toasty, complex sugar base. One of the important ingredient additions to an Old Fashioned – simple syrup – is one that you can begin to manage through malt selection and mash management.

  Bourbon picks up its color through wood contact, but here caramelized and roasted grain are the source. Additions of higher SRM caramel malts can add residual sugar and just the right amount of color. Be wary of roasted malt additions. While small amounts of roasted malt might impart excellent color and some of the cocoa or smoky complexity of barrel-aging, too much of a burnt/roast characteristic would be wholly out of place. In addition, many roasted malts tend toward a red or ruby hue rather than the warm orange/brown of bourbon.

  Slightly higher mash temperatures, 154F – 156F, might be tempting for malt complexity but remember that while alpha amylase promotes dextrin formation, the long complex sugar chains that add great body to a beer don’t necessarily taste sweet.

Hop Selection

  While hops don’t feel like a good fit for a beer like this, hops are an important addition to every beer. In this case, not only can they create a balanced base beer, they can also be used to add flavor complexity to the final “cocktail.” Consider that an Old Fashioned is made with a dash or two of bitters, and so a low residual bitterness is not misplaced. An initial boil kettle IBU addition of 10 – 20 IBUs seems like a good starting point, but leaving hops out of the boil otherwise might be a good idea.

  Next comes hop character. There are many classic hops with orange and other citrus flavors: Centenniel, Cascade, Citra, Amarillo. However, some of the new hop strains that are marketed for Hazy IPAs might be well incorporated here. A small (0.25 – 0.5 lbs/bbl) whirlpool addition of Julius, Hydra, or Caliente hops can add complex characteristics of tangerine or clementine that would pair beautifully with citrus fruit additions.

Water Chemistry

  A low Sulfate to Chloride ratio (0.8 – 1.0) seems like a good starting point in designing water chemistry for a cocktail-inspired beer, accentuating and promoting malt characteristics. But bear in mind those dashes of bitters that go into a good Old Fashioned. In this case, a slightly higher Sulfate addition could be more appropriate: enough chloride to keep malt prominent, but not so much as to dampen the bittering effects of small hop additions.

Yeast Selection

  There are three ways you can approach yeast on a beer like this. One is to choose as neutral a yeast as possible – an American Ale yeast, for instance – and let the rest of the recipe do the lifting.

  Another is to choose a specific yeast with fermentation characteristics that match the flavor profile that you’re trying to create. English ale yeasts with strong ester formation, and perhaps high alcohol tolerance, can be of great use especially as many of them also keep a fair amount of residual sugar around – an important consideration in the “simple syrup” portion of this recipe.

  Finally, a third, less predictable (and reproduceable) route, would be to blend yeasts for fermentation. Using a combination of a cleaner English or American ale yeast with a small portion of Belgian Abbey or even Hefeweissen yeast could potentially add a complex ester palate with subtle, fermentation-based cherry (Abbey ale) or banana (Hefeweissen) notes, as long as the strains are all STA-1 negative.

  Perhaps more reliably, a brewer could split the wort, ferment each portion with different strains and then blend back together for a final product. Of course, this comes with the added complexity of requiring more fermentation space and more lab work to guarantee a stable and reproduceable final product, so it should be entered into with care and deliberation.

Spices, Fruits, Other Additions

  Perhaps the easiest step in designing a beer around a cocktail is approaching the ingredients that are added into the cocktail itself. An Old Fashioned orange and maraschino cherry garnish is perhaps the most obvious and easy part to replicate by adding bitter orange during the boil, or Luxardo or maraschino cherry juice into your fermentation. The difficult part is doing so with balance in mind – this isn’t, after all, an orange beer or a cherry beer, but a beer built around another, balanced beverage. Restraint is called for.

  What might be easier to overlook are additions that can add to the spirit characteristics of your finished beer. Again, bourbon characteristics are complex. Spice additions at the end of your boil, or during fermentation, are opportunities to add in flavors to increase that complexity: vanilla, coconut, cinnamon, black or white pepper, cloves, allspice, or any wide variety of other flavors, in very small quantities, can lend an enormous amount of complexity to the finished body and profile of your cocktail-designed-beer.

Barrel Aging or Spirit Flavors

  Of course, the easiest path to creating a spirit-flavored beer is by aging the beer itself in a barrel that once housed that spirit. However, when doing so, consider that time and oxidation will dull the subtle nuances of the original beer. If barrel-aging is in the future for the recipe, consider relying less on hop or fruit additions, or make judicious flavor additions after it’s been taken out of aging. Be wary of over-aging where wood characteristics might overshadow the original beer.

Finished Beer Considerations

  Carbonation level will make an enormous difference in how this beer is perceived. While a beer designed around a French 75 might be light and spritzy with high carbonation levels, this beer might benefit from carbonation on the lower end of the scale, in the 2.1 – 2.3 volume range.

  A brewery with the right capabilities might even consider cask engine or serving via nitro for a smoother experience..

Serving the Final Product

  In the tasting room or brewpub, don’t miss the opportunity to treat this beer as the special product that it is. Sloshing it straight down into a shaker pint glass is fine, and certainly will move money over the bar, but part of the experience of a good cocktail is presentation and the opportunity also exists here. Maybe this beer is served in a goblet with a twist of orange on the rim. Maybe a high-ABV, barrel-aged version of this beer is served in a rocks glass with a Luxardo cherry garnish.

  No matter what, presenting the customer with a unique experience will help them appreciate the craft and care that went into designing the recipe and help them make the connection to the original beverage.

  A beer designed around a cocktail will never be that cocktail, but it does give both the producer and drinker the opportunity to appreciate and explore the wide array of possibilities available to a well-practiced and thoughtful brewer in the nuanced palette of craft beer.

About the Author

  Erik Lars Myers is an award-winning professional brewer and lover of beer. He has written two travel guides about beer and written and edited multiple books about homebrewing.

Grassroots Marketing in the Summer

Cyndi
people raising their arms to the beautiful sunset on a beach in the summer

By: Hanifa Sekandi

Summer is here! A time of the year that beverage brands should take full advantage of. The weather is hot, people are outdoors, and the overall mood is vibrant. The truth is, it is hard to predict how your beverage will perform during the warmer months. But if you have your skin in the game and decide to play beverage marketing ball, the summer is fair game. Those who put forth their best effort will reap the benefits. A marketing method often underutilized in today’s marketing landscape is grassroots marketing. It is an old-school approach to market your brand, but it is still quite effective.

  This style of marketing allows brands to connect with their audience truly. Be in the thick of it, see what people are talking about. Remember the door-to-door salesman? Probably more so from watching movies that depict a man going door to door selling appliances. This form of direct marketing and sales was quite effective. Believe it or not, it still is. Understandably, you cannot sell your beverage door to door, but you can share promotional offers via mail. It is a great way to showcase summer promotions and discounts at local stores that sell your beverages.

  Another opportunity is planning in-store events. Get your audience excited about your in-store event by advertising free items they will receive during this event or when they purchase your product. This allows you to meet them face to face and get some feedback on your beverage or some great ideas, like cocktail recipes that people like to make using your beverage.

Skip the Details

  Yes, the details matter when it comes to savvy marketing. Your marketing team needs to create campaigns that appeal to your audience. The details that you should not get lost in are the research. Research is essential, but it is not the end-all be-all. Many agencies will tell you to spend a lot of time on research. Many months go by, and some companies are still researching without moving the needle. Research fatigue is costly and will not guarantee optimal results. Instead, streamline and simplify your research approach. The benefit of grassroots marketing is that it requires brands to be bold. Knowing who you want to reach and simply going after it. A phenomenon that many see when looking at the success of a marketing strategy going haphazardly viral on social media. How did they do it?

  What brands and agencies can learn from influencers who have been able to build lucrative personal brands is their go-for-it attitude. They conduct little research, lead with an idea, and have the wherewithal to put themselves out there. Your brand may want to reach out to one of these modern marketing gurus who have cut through the noise. Their voices are so powerful that people will buy the products they recommend without question. A great example of modern-day grassroots marketing. Word of mouth sells many products, and social media has put this form of marketing on a giant stage. Have you heard of the influencer Nina Pool? She mentions a product, and it sells out. People trust her because she believes in the products that she showcases. If she had a beverage in hand and said it was the best she had ever had, people would believe her and buy it.

  Do you have a new whiskey brand? Is your beverage a must-have poolside drink of the summer? Show them. Let them, your audience, see your beverage in action. With real people drinking it, talking about it, and enjoying it. There is no research needed for this. Film great content and make it relatable. Some companies recognize that this old-school approach works. As a result, they are hiring in-house content creators who dedicate their time to showcasing their products.

Go Rogue

  Experiment with your marketing in the summer. From in-store popups, distributing your beverage at a festival, or being a sponsor. Grassroots marketing is an immersive experience. It is for brands that desire to be a social phenomenon. Brands that aspire to be associated with memorable moments.  For example, Sally makes homemade kombucha for her friends and family. She realizes that she could make a business out of it. Her friends and family love it when she brings her homebrew to barbeques. She decides to give her neighbors some samples. Before she knows it, her neighbors ask if they can purchase a few bottles weekly. Due to neighborhood demand, Sally decides to approach a few local stores in her neighborhood to sell Sally’s Kombucha.

  She maintains her local neighborhood sales while also distributing to nearby stores. Sally loves sharing her freshly brewed kombucha so much that she has a stand at the local farmer’s markets and weekend book fair in her town. Sally grew her business with no research. She unknowingly became a grassroots marketing expert because she had an idea and went for it. She did not have a large marketing budget, but she had the will and belief that she had a great product. Her ability to connect with her audience also allowed her to get real-time reviews.

  You’re not Sally, but you could be. Let’s say you are Joe, CEO of a popular beverage brand, preparing for your summer campaigns. If you have a good marketing budget, you can get your product distributed in multiple stores and participate in many local farmers’ markets, festivals, and events your audience attends. Joe has the budget to market his brand and to conduct research. Joe noticed that last summer, his company underperformed while newer beverages surpassed his in popularity. He believed that the hours of market research would surely help them keep their standing as the best beverage of the summer. They devised a marketing campaign based on their research and spent a lot of money, so what went wrong? Nothing went wrong, Joe’s beverage still did fairly well, just not as well as the other beverage brands that adopted grassroots marketing, put their consumer first.

  These brands, like Sally, may not have had large marketing budgets or a fancy agency to help crunch market research numbers. What they did have was a belief in their product. They looked for people like them, people who they believed would enjoy their beverage. If you do not believe in your product, you cannot expect others to. The reality is that people are always looking for something new and are drawn to brands that they feel connected to. Connection starts with real-life experiences, which is the door-to-door salesman’s ideal. Many people bought appliances during these times when they did not need them.

Be Young Again

  Remember when you were young and fell in love with a product. You would go to school and tell all your friends about it. Before you knew it, everyone in your class had the same toy or snack your mom packed in your lunch. Have you ever noticed that there are popular snacks that seem to be in every child’s lunchbox that you have never seen advertisements for? Or that toy, Sophie la girafe, that every baby needs?  So, moms run out and buy it. Grassroots marketing is word of mouth. Approach your beverage brand with the same enthusiasm as if it were the best beverage you have ever sipped. Whether on social media, at a farmers market, festival, or any place, you can promote your product. Are you a brand rep? Bring your beverage to every party, and ensure everyone attending tries it.

  Host office parties, or better yet, block parties, so people can try your beverage. Gift local store managers and buyers with your beverage. Sponsor smaller musicians who can appeal to another audience. The more people hear about your brand and see people they know consume it, they will be compelled to try it and, in turn, purchase it.

  The summer is a lively time of year. People are open to trying new beverages during this time. More so than they are during colder months. Whether your beverage has a tropical punch for those who love this flavor profile, or you are a beverage that appeals to those cutting calories in favor of their summer physiques. The warmer months allow you to get out there and meet people. To be not just a salesperson but a customer yourself. Exude the persona you desire to reach.

  This approach will leave a lasting impression and help you build a beverage brand movement. People will look forward to seeing you at events and happily share with their friends how great your product is. Exclaim that your beverage is a great addition to that summer at the cottage or birthday party.

Expand Your Beverage Portfolio with Craft Spirits

Cyndi
craft distillery still equipment

By: Kris Bohm of Distillery Now Consulting

In today’s business climate some breweries and wineries are struggling to grow their sales. While beer and wine are not growing in sales like they were in years past, craft spirits continue to grow in market share year over year. There is a prime opportunity for your beverage business to expand your portfolio by producing distilled spirits. Many brewers and winemakers have considered the idea of a distillery but may not know where to start. The tools needed in a distillery like pumps, tanks and hoses are like the equipment found in breweries and wineries. Brewers who want to jump into making distilled spirits have most of the knowledge, tools and skills needed to manufacture great whiskey from malted barley. If you want to start making distilled spirits, we are here to help. Let’s talk about selecting the correct equipment for a brewery or winery to make delicious, distilled spirits without breaking the bank.

  Taking the dream of making distilled spirits and putting it down on paper is the first step to take.

  Take a moment and try to answer the questions below. The answers to these questions will drive your decisions.

•  Do you want to make whiskey, vodka, gin, rum, brandy or do you plan to make all of them?

•  How large is your existing equipment and what size still should be paired to match your equipment?

•  How many square feet of workspace can you dedicate to distilling?

•  What do you want your still to look like? Will it be a shiny copper showpiece or a stainless economical work horse?

  A common question that comes up early is aimed at selecting a still size. People will ask, how big of a still should I get? The answer to this question is different for nearly all operations. What is more important to consider than how big your still should be is what is too small of a still. A common issue faced by new distilleries is that they start their production with far too small of a still. Some folks start so small that they outgrow the capacity to produce enough spirits within a year.

  A still that is much smaller than 200 gallon will hinder your distillery from growing to produce a meaningful amount of spirits. The smaller a still is the larger your labor cost and time commitment will be to operate the equipment. Depending on the configuration of a still and the ABV of the wash a 200 gallon still can produce a single whiskey barrel per day by doing multiple distillations.

  Do not go too small on your still, you will regret it when you see how small the output is. The price of a still does not increase linearly based on size.  A larger still only costs slightly more than a similarly designed smaller still. The larger a still is the less you will spend on labor, and we all know that the cost of labor adds up fast.

  Taking some time to estimate necessary spirit production and sizing equipment appropriately is essential. New startups often underestimate the real quantities of spirits needing to be produced to be successful and profitable. Planning production far out is essential if you are going to distill spirits like whiskey or brandy that need to age for years before they are ready to bottle.

  Whiskies are an immensely popular type of spirit whether it is bourbon, rye whiskey or single malt. All of these spirits spend years in the barrel before they are bottled. Production planning should be based on the size of your existing equipment and how much additional capacity it has. Ideally your production of wine, wash, or beer to be distilled should not inhibit your production of the core products your business is founded on.

  Working through these numbers will help with the financial commitments created by expanding your product line up to include distilled spirits. A common rule of thumb in sizing a still is to size it to half the size of a fermenter. So, for example if you have 1000-gallon fermenters, it makes sense to have a 500 gallon still.

  It seems obvious but it is important to state that your products need to taste good. If the aged products you plan to make are going to compete like other distilled spirits, they will need time to mature. There are no proven shortcuts to speed up the process of maturation, but there are plenty of examples of self-proclaimed “rapid aged” products that flopped. It is helpful to learn from others’ mistakes here and take it into account as you plan production years into the future. If you buy a small still that can produce enough product to meet initial demand you are planning for problems when growth takes hold. A small still may not be able to make enough spirits that need to age and then meet demand several years down the road. The more spirits you can produce early on and are putting in barrels every day the more potential you have to grow.

  One of the most common mistakes distilleries make in their early years is not producing enough spirits to age. To limit the growth of your business by selecting too small of equipment can be a costly mistake. Budgeting for the cost of raw materials and labor is essential to maximize production capacity and control cost. Selecting the perfect size still or stills is a complex decision to make. There are many underlying factors that must be carefully assessed to make sure you pick the right still with confidence.

  Equipment budgets can vary immensely depending on the equipment manufacture and design. You must budget not only for the cost of the still but for the cost of installation as well. Most stills need steam lines, cooling lines and electricity which can add considerable cost to the equipment.

  A budget for other smaller equipment should also be considered. Tanks are needed for spirit storage and lab equipment is needed to measure and manage production. A consideration that cannot be ignored is the size of the facility where the equipment will be installed.

  While a still does not need too much space, there is other equipment that does take space, such as spirit storage tanks, barrels for aging spirits and bottled products.  If you only have 500 square feet of space set aside for your new distilling equipment this may be tough to make things work well. In a 500 sq foot space a 500 gallon still might fit well into your building, but it leaves no room for the still operation and people to operate the equipment. Take some time to decide how much space your distillery can occupy. This information will help you make decisions on how big of equipment to buy.

  In some cases, production goals are the primary factor when planning a distillery. If allocated space is not a limiting aspect, then production should be the next deciding element. This critical factor must be given extensive thought and planning. If you want a distillery that has the capacity to produce thousands of barrels of whiskey every year you are going to need big equipment. 

  While a 250 gallon still can be worked hard to produce over 100 barrels of whiskey a year it will not be able to make much more than that. Sizing the still for the long-term production goals of a distillery will help you stay ahead of your growing pains. If you do really want to produce thousands of barrels you may want to consider a continuous column still.

  To make great spirits you’re going to need skilled labor. For your business to make the best spirits possible from day one it is a wise investment to bring in an experienced distiller to help guide the process and oversee the distilling. Although there are many similarities in equipment and processes used by breweries and wineries that are also employed distilleries, there are also vast differences in the process and in the regulation of these industries.

  An experienced distiller can bring the knowledge and expertise to the table to help you make the best whiskeys possible and also ensure it is done in a way that is compliant with regulations. One route often taken is to hire a distillery consultant to train employees and establish operating procedures.

  The process and investment to build a brewery or winery is an expensive endeavor. Most of these facilities have idle equipment and are not run constantly. Increasing the use of your equipment to make distilled spirits can create new revenue streams. The simple addition of a still can create the opportunity to create new products and at the same time increase usage of idle equipment.

  This is good for the business as it can create greater economies of scale. To do this effectively it is paramount to select the right size still for your business. There are many opportunities to diversify your business and wineries and breweries are well positioned  to create new products and expand market share easily. If your business is ready to take the leap into distilled spirits now is the time to do it. After all, good whiskey is delicious and with the addition of a still beer can be distilled and transformed into great whiskey.

Ideas for a Successful Summer Season

Cyndi
crowd gathered in front of band performing at Short's Brewing

By: David DeLorenzo, Bar and Restaurant Insurance

Depending on what part of the country you live in, summertime can be a boon or a bust for bar and restaurant businesses. But regardless of the time of year, there are many things food and beverage establishments can do to boost sales and attract customers, new and returning. So, let the summertime vibes guide you to a successful season.

  Across the country, the restaurant industry is an economic powerhouse in any season. According to the National Restaurant Association’s 2025 State of the Restaurant Industry report, thanks to resilient consumer demand, the industry is expected to reach $1.5T in sales and employ 15.9M by the end of this year. One of the keys to success for restaurateurs is “expanding customers’ perceived sense of ‘value’ beyond pricing through hospitality and enhanced dining experiences, especially those that draw more on-premises business.”

  With that in mind, consider these tips to offer guests a unique experience with added value that will encourage them to stop in, stay awhile and return all summer long.

Create an experience: Placing a heavy emphasis on service and hospitality and presenting a welcoming environment that promotes socialization and an inviting on-premises experience is essential in boosting business. Consider your location and play to your strengths. For example, if your establishment is in the path of a farmers’ market or art walk, develop specials and promotions surrounding those events. Offer a special breakfast burrito on the morning of the farmers’ market or hire a local artist to do a live painting demo during the art walk to create memorable dining experiences for locals and visitors alike. If your establishment has a large patio and great views, offer “sunset specials” and encourage diners to arrive early to secure a great outdoor spot where they can enjoy their meal as they take in spectacular views as the sun goes down.  

Present summertime specials: Take advantage of the season and use it as an opportunity to present special menu items and beverages that are limited time only. Think light, fresh, easy bites and beverages featuring seasonal produce and fruits. Get creative with naming menu items and signature sips to help entice diners to give them a try. These menu items and beverages can be developed using ingredients your establishment already carries, so rather than reinventing the wheel, you are simply presenting a new version of a classic that takes on a seasonal twist. If your restaurant is privy to highly local or limited seasonal ingredients, this is a great way to use them to bring in business.

Get in the spirit of seasonal fun: Everyone loves a reason to celebrate, and luckily, there are plenty of opportunities to raise a glass throughout the summer. From Memorial Day to Independence Day to Labor Day, customers tend to be in “summer mode”—whether or not they are on vacation. So go with the flow and offer specials and festivities for these occasions and others. National observances such as National Fried Chicken Day (July 6), National Ice Cream Day (July 16), National Watermelon Day (Aug. 3), or National S’mores Day (Aug. 10) can also serve as inspiration for not only summertime menu items, but also for promotions to get more customers in the door.

Host special events: Summertime experiences can help bring customers in and encourage them to stay and play. For example, offering live music during happy hour and hosting trivia nights or karaoke contests are great ways to inspire your customers to spend more time in your establishment. These experiences also engage them and keep them coming back for more. All of these are positives regarding boosting your sales and creating new customer relationships. 

When in doubt, theme it out: Presenting a theme night is another smart and engaging way to reach a new or different demographic or encourage groups and parties to host an evening at your establishment. By presenting a varied calendar of theme nights, you can appeal to various demographics and interests. For example, 80s and 90s eras nights give guests a reason to gather their longtime friends and get a little nostalgic as they relive these popular decades. Host a fashion contest, offer themed food and beverage, or offer era-themed trivia. If the theme is popular and wide-ranging enough, you could reach out to other businesses in your area to create a progressive theme night in the community. This type of outreach is a vital way to network with other local companies and develop ideas and events for the good of the neighborhood—and the benefit of all.

Love your locals: High tourism seasons can be an excellent time for bars and restaurants to see peak sales. However, vacation visitors come and go, so investing in the community and local customers is essential. During low-tourism times, offer a special discount code for “locals only”—after all, everyone loves getting in on an exclusive deal that’s just for them, right? Loyalty programs are a key way to influence customers’ decisions about where to dine out. So why not create one just for the locals during slow tourism seasons to further build upon existing customer relationships and create new ones that you can continue to foster in any season?

Educate staff and customers: Even when trying to drum up business during slow seasons, it’s always important to abide by the laws—and to ensure your staff and customers do, too. This is especially true during high tourism seasons. When vacationing in another city or country, people may be more relaxed about their own moral values and the rules of the town or country in which they are visiting—particularly when alcohol is being consumed. That’s why it’s crucial to ensure staff is well-trained in detecting if a customer is already under the influence before they enter your establishment and also what to do if a customer begins to show signs of intoxication while dining. It’s crucial to ensure customers know the rules regarding things like to-go liquor, open container laws and the consequences of driving under the influence in your particular county or state.

  Whether summertime is a high-tourism season or low-tourism season for your establishment, creating memories and experiences for your diners is one of the greatest perks of being a restaurateur. Engaging with your clientele in any season is not only good for business, it’s great to building real friendships and community connections.

  Out of his passion for serving the restaurant and hospitality industry, David DeLorenzo created the Bar and Restaurant Insurance niche division of his father’s company, The Ambassador Group, which he purchased in 2009. For more than 20 years, he has been dedicated to helping protect and connect the hospitality industry in Arizona.

For more information visit…

barandrestaurantinsurance.com

Bauman’s Cider

Cyndi

Producing Internationally Renowned Ciders with a Hometown Feel

4 glasses saying Bauman's Cider

By: Becky Garrison

For Christine Walter, founder of Bauman’s Cider Company, her earliest childhood memories are of Bauman’s Farm and Garden (Woodburn), a 5th generation family farm. Surrounded by grandparents, aunts and uncles, cousins, and siblings, she took her turn cranking the press and then joyously sipping the fresh-pressed cider.

  However, she didn’t ferment her first cider until she was 40. After ordering her first cider at a bar because there were very few good gluten-free options on the menu, she experienced a real wake-up call. As Walter recalls, “I rushed home to tell my uncle and aunt along with my cousins, who still live on the farm, that they needed to start fermenting the apple juice. It took a while to convince them that I needed to use a little corner of the barn for a fermentation project.”

  She started with 5-gallon carboys then grew to a 100-gallon fermenter on wheels that she pushed into the cooler to carbonate. This was followed by 300-gallon poly-tanks, slowly and progressively, all the way up to her current 4,000-gallon tanks.

  In Walter’s estimation, part of what makes cidermaking so amazing is the different production styles and cider-making methods she has at her disposal. Also, she finds that cider is the most sustainable alcoholic beverage both in terms of energetic inputs, as well as using blemished fruit that would not be sold as primary fruit or the must left over from fermenting wine grapes that would be composted. As they grow other fruits on Bauman’s Farm like blueberries, gooseberries, plums, and peaches, she can easily do co-ferments. She uses whole fruit except for Pinot Noir grapes where she utilizes the must.

The Birth of Bauman’s on Oak

  The move of Bauman’s Cider Company from Gervais to Portland was out of necessity as they ran out of space and capacity at the farm. An expansion would require a new building with a water-treatment program to be kinder to the current well and septic system.

  When they went looking for a turn-key space with floor drains and room for tanks, they found a dream situation when John Harris of Ecliptic Brewing in Portland leaked to their mutual distributor that he was closing the shop. So, they were able to lease an entire brewery that was in place and ready to go. The fact they did not have to move their current equipment (outside of 3 fermenters and a new filter) meant that much of the farm cidery could remain intact and continue to ferment the smaller traditional batches of cider. Their bigger, modern batches could be moved to the city, where they have the luxury of Bull Run water and access to the city sewer system.

  Bauman’s on Oak opened in Southeast Portland on January 24, 2024, as a cidery and taproom. Initially, Walter intended to use the old taproom attached to this production facility for storage. Then one of her production guys said “Hey, I’d love to work the front of house. Why don’t we just start pouring cider? We can make it super low-key, a few nights a week.”

  Then she asked a dear friend Daniel Green, a founding owner of the Portland bakery/restaurant Cafe Olli, if he would give her some advice about whom she could find to rent out the kitchen to use as a commissary space or catering hub. Green looked at the tiny little kitchen with a few critical appliances and said, “I’ll do your food program. No problem.”

  After Andre Munier, the beverage writer for The Oregonian, ran a piece that announced Bauman’s Cider’s new taproom, Walter got an email from Chris Leimena, the current General Manager of Le Pigeon and Canard. In this email, he said he had been thinking about what he was going to do next, adding “I felt like the thing I have been waiting for finally made itself known!”

  Walter, Green, and Leimena put their heads together, and all fell in love with the idea of creating a space where beautiful ciders are paired alongside world-class food. “We’re doing this in a way that elevates cider in the way that wine bars elevate wine and food,” Walter opines. She describes the food Daniel makes as “very simple and elegant.” He sources items locally such as her uncle’s hazelnuts, Portlanders’ mushrooms grown in their backyard greenhouses, and items like greens and beets coming from her family’s farm or grown in Walter’s backyard. With the acquisition of an outdoor pizza oven, they have begun to offer handcrafted pizzas made with local ingredients on Wednesday nights.

Connecting with Kristof Farms

  In addition to her own cidery, Walter is the cider maker for Kristof Farms, a family farm based in Yamhill run by Pulitzer prize-winning journalists Nicholas (Nick) Kristof and his wife Sheryl WuDunn along with their three children. Initially, the farm planted cherries until market demands led them to plant wine grapes and apples instead.

  The Kristof family came to Bauman’s Farm and met with Walter where they bought some of her ciders. A few weeks later, Nick reached out and asked if she would consider making their cider. While Walter didn’t have the bandwidth for another project, when it came to the Kristofs, she couldn’t resist. As she reflects, “I love how Nick removes himself from the equation in most of his pieces.    

  He is a master at it. In a way, it’s what I always try to do in my fermenting: get out of the way of the fruit and let it do its own thing. The best kinds of fermentations are the ones that let the fruit speak for themselves. I think Nick probably treats a story in the same way.”

  In the meantime, their daughter Caroline came to the farm and asked a million questions about cider making and growing apples and Walter’s philosophy on both. Walter shared freely with her and sent her off with a recommendation to pick up a couple of beloved cider-making books and take a Foundation to Cidermaking class from the Cider Institute.

  About a month later, she got a phone call from Nick. She recounts that he led with “I think I have you to thank for turning my basement into a laboratory.” In her head, she was awed to think that this same person had been on the other side of a phone line to any number of world political and religious figures.

  The Kristofs return this admiration and consider Walter to be a critical partner to Kristof Farms. As Nick remarks, “She’s guided us along every major step of the way and been instrumental to our success. Christine’s played an enormous role in the many awards we have won for our ciders, and she’s terrific to work with. We are delighted and grateful to call her our partner.”

  Her creations for Kristof Farms include a Pinot Noir Cider, a Reserve Cider, an Orchard Cider, and a Kingston Black Cider along with canned Blush Cider and Whisper, a low 4% ABV cider. In 2025, Walter developed their first sparkling cider made using the Traditional Method with plans to can some of their apple juice as a sparkling non-alcoholic beverage.

Bauman’s Award-Winning Ciders

  In March 2024, Walter had the distinction of being the first American Cidermaker to win five awards at the International Cider Awards held in Manchester, England. She continued this winning streak at the 2024 NW Cider Cup. Here Bauman Cider was once again recognized as the region’s Mid-Sized Cidery of the Year, as well as collecting seven medals for individual ciders. This annual accolade has been a Bauman benchmark since 2019, consistently earning distinction in small and medium-sized categories. Also, this year Walter earned a perfect score for her Endless Harvest cider, which represented the first time a cider got this recognition since the cup began in 2012. In addition, Kristof Farms received two medals for their individual ciders along with a three-way tie for Small Cidery of the Year.

Leading the American Cider Association

  Currently, Walter serves as the President of the Board of the American Cider Association (ACA). In this capacity, she obtained an import license so to ensure they can have ciders from outside the United States available at various events and competitions.

  She was drawn to join the board because of the advocacy they do for industry, primarily in Washington, DC, as well as its very grassroots nature. The ACA’s initiatives include teaching cider makers how to take full advantage of the benefits of owning small businesses including tax credits, along with leveraging state and local agencies and laws as protection and partners rather than enemies. “I’m pretty new to the role, and I hope that I live up to the challenges, as we face a lot of them right now. Ask me in a year and I will tell you whether we are winning the battles,” Walter concludes.

High Wire Distilling Company

Cyndi

An Agriculturally Focused, Ingredient-Based Distillery

people sitting at bar in high wire distilling company

By: Gerald Dlubala

High Wire Distilling Company founder and co-owner Scott Blackwell has always been conscious of food and drink ingredients, even going back to his early teens. He was baking pies for extra cash by the time he turned 19 and eventually started his own bakery and coffee roasting business.

  The attention he gave to the agricultural terroir and ingredients felt exotic to him, like crafting fine wine. He was also intrigued by the chocolate and craft beer business, which was just beginning to gain popularity. Maintaining culinary focus and attention to ingredients, their origin, and how they are processed and treated along the way has always been important to him.

Curiosity and Craft Brewing Lead to Distilling Start

  It was a visit to Catamount Brewery in Vermont where Blackwell caught the craft brew bug.

  “I had never seen beer being made like that,” said Blackwell. “It was small and very cool to me. I was also interested in Sierra Nevada and Anchor Steam. After that experience, I swore I would only offer craft beer in my café. That turned out to be a bit premature since few craft beers were around in 1990. But my curiosity and interest never wavered and led me to host a monthly homebrew club.”

  That sustained interest led him to consider opening his own craft brewery in the early 2000s. He and his wife/cofounder, Ann Marshall, were running a bakery but were looking to sell and move forward to their next chapter.

  “I thought this may be my opportunity to open my own craft brewery,” said Blackwell. “We would go into the store to look at local beers and visit craft breweries. Ann wondered what we would bring to the table to be unique and differentiate our beer from what was already out there. She always researched craft beer data; at the bottom of the page, there was always a small section about craft spirits. This was around 2010, and there weren’t a lot of US craft distilleries around yet, so she mentioned that maybe we should look at that. We knew nothing about running a commercial brewery, but we knew fermentation techniques, quality ingredients, and how to manipulate them together to get the desired outcome. I was dismissive at first, but then we decided to take a trip and visit some distilleries.”

  Rather than go to Kentucky, they traveled to Portland, Oregon, where the craft distillery scene was blossoming, with about 12 craft distilleries in operation. Blackwell visited a handful of them, including House Spirits, while they were making Aviation Gin. He was impressed with their production and researched more brands, intrigued by their uniquely flavored liqueurs and spirits.

  “Coming from a natural and organic business, I really liked what I saw,” said Blackwell. “I don’t like fake flavors or imitation colors or things of that nature, so these products made from actual agricultural products and turned into this liqueur was very cool. That’s when I thought that maybe we should try this.”

  It was a fresh start, as neither had any real distilling experience. For personal reasons, Scott and Ann knew they would sell the bakery and move to Charleston, but now they would also take advantage of that area’s robust tourism market.

  “It happened fast once the decision was made,” said Blackwell. “We sold the bakery on New Year’s Eve 2012 and moved to Charleston in January 2013. We started construction and began High Wire Distillery in February 2013. Asheville Distillery agreed to make rum for us because I thought rum would be a big thing for us being in a port city and help pay some bills early. Later, they also made some rye for us.”

A Fateful Meeting with Lasting Advice

  “During one of those rye runs, I met longtime Master Distiller Dave Pickerell,” said Blackwell. “He was helping craft distilleries throughout the country and agreed to help us. We had an old garage behind a dealership. I bought a used, 2000-liter Kothe hybrid still and set up a 14-seat tasting room in about 6000 square foot space total. We got corn, made mash, and got going. I had been brewing, so I understood fermentation, and I knew grains from my baking experience, so we made the first few whiskies with Pickerell’s help. After that, he walked us through the process and assured me I had the background to understand and succeed at this business. I still had to learn more about our still, finishing, and barrels. Pickerell’s most effective advice that stuck with us was to find our place. We can’t try to put out and outmake a Makers Mark product. We need to put out a High Wire product. We were determined to follow that advice, opening our doors in December 2013.”

  As an ingredient-focused person, Blackwell wondered why there wasn’t more focus on corn as a flavoring agent in a mashbill since it was such a dominant ingredient. Since the area is known for grits and cornbread, he began researching corn as his flavoring grain, staying true to his culinary background.

  “We made several mashes using white and yellow heirloom corn,” said Blackwell. “They were good but not striking. We met up with Glenn Roberts, who owns Anson Mills, at a research farm at Clemson University in January 2014. He is known for heirloom grains and all sorts of corn varietals. That was when Jimmy Red (James Allen Red), a corn with a deep, rich color, got our attention visually and in a tasting. After learning all about it and being told it was an excellent choice, we also found out that it was a forgotten corn, nearly extinct, and that there just wasn’t enough around physically for our needs. If we were determined to use Jimmy Red, we’d have to grow our own, so that’s exactly what we did in conjunction with Clemson University’s research farm.”

  “They started organically farming and growing 2.3 acres of Jimmy Red for us. All joking aside, I’ll tell you I was there every week watching corn grow until the fall harvest. I was fascinated by the seed-to-pollination process. We mashed the Jimmy Red as 100% corn, and I immediately knew it was different. Fermentation was different, with a big thick oil cap, super starchy, and then on the grain distillation. When it came off the still, the viscosity was thicker and heavier with more spiced notes, which excited us.

  We also made watermelon brandy and an Agricole-style rum from fresh sugar cane juice that we got from a syrup maker here, among other things. This was when we solidified our identity as an agriculturally focused and ingredient-based distillery.”

  Blackwell remains focused on the farming of the varietal, how it is farmed, treated, and affected by the soil and weather, and what farms they choose to use.

  “We use four farms and barrel by individual farm,” Blackwell said. “When you get a single barrel from us, it is a single barrel from a single farm. We now grow 570 acres of Jimmy Red and produce 1500 barrels annually. We have about 23000 square feet here with 700 barrels on site. The rest are in a rickhouse at the Naval base. Currently, we’re sitting on about 5000 barrels of whiskey, most Jimmy Red.”

  Right before COVID hit, High Wire Distilling moved into a new building, adding an 8000-liter CARL still and a 50-gallon experimental still for tinkering projects.

  Additionally, Blackwell remained innovative in everything, including farming practices, yeasts, fermentations, distilling, mashing, barrels, etc. Like a winemaker or chef doing knife work for specific-looking results, he practices intentional focus to improve his product. Bottling is done onsite on a semiautomatic wine filler.

Always Making Things Better

  “Ninety-nine percent of our focus is on continually improving our products,” said Blackwell. “Being an ingredient guy, I’m always researching, and we’re growing out more corn varieties now. We took a trip to Mexico to learn more because that’s where corn originated. There are 59-63 unique varietals of corn; the rest are mixes of the original varietals. Thirty-eight of the original varietals originate in Oaxaca, the epicenter of traditional Mexican cooking. Each family in the village we visited has their own maize variety and uses it in their tortillas. We went house to house and tasted the varieties in tortilla form, and the flavors blew us away. That experience showed me that there is so much more for us to explore with corn while we also keep innovating with wheat and other ryes.”

  Blackwell tells Beverage Master Magazine that they also offer an immensely popular and in-demand authentic peach brandy using all-natural peaches from local orchards.

  “Peach brandy has been around forever,” added Blackwell. “It’s the American cognac, and since we are the second largest peach-producing state, it seemed like a natural thing for us to do. We don’t do a lot of finishing, but we use those dump barrels to finish some of our bourbon, and that product has also developed a massive following. Our experimental still gives us the opportunity to test our agriculturally focused curiosity and weaving of ingredients. At a suggestion from a friend, we also experimented with air-cured stave barrels vs. kiln-dried ones. The air-cured barrel batches came out with a noticeably better flavor, so since 2019, we’ve used air-cured barrels exclusively. We’ve got a lot of good things going on, but feel we’ve only scratched the surface. We just want to celebrate the great agriculture we’re working with and not screw it up.”

Plan A Visit and Learn About the Region

  “We’ve found that 90% of our visitors are first-time visitors from out of town,” said Blackwell. “So, my background in hospitality is on full display here. When you come in, you’ll notice the enormous glass wall that has you overlooking our pot still. We have a 2500 sq foot space with casual seating for about 65 guests. We also have a private room for small events or private parties. We serve wine and beer for those who want that. Visitors can enjoy tours, tastings, and flights while experiencing elevated tastings that feature ingredients sourced from the local farms we support. Guests can learn about our area and region’s uniqueness through our bartenders, who, in reality, are our educators and ambassadors. Eventually, we’d like to include a place to have flights and tastings over at the naval base.”

  High Wire Distilling’s culinary-focused spirits include a Revival Rye, made with locally sourced Wrens Abruzzi rye and known for its floral sweetness and white pepper notes. Their Southern Amaro includes locally foraged Charleston black tea, Dancy tangerine and mint. Their Hat Trick Gin contains crushed juniper berries, fresh lemon, and orange peel, and their Hometown vodka is 100% corn distilled over seven times.  High Wire Distilling added a bottled-in-bond Jimmy Red to their lineup last year, and Blackwell said they will be doing more age-dated cask strength options to satisfy the many requests.

  “We finally have whiskey of age,” said Blackwell. “Getting to this point is the result of our very hard work and now may allow us to spread our wings a little.”

  To learn more about High Wire Distilling Company and their Jimmy Red products, plan a visit or head to their website:

High Wire Distilling Company

311 Huger Street

Charleston, South Carolina

29403-4827

www.highwiredistilling.com

Info@HighWireDistilling.com