Hard Seltzer: Making a BIG Splash!
By: Nan McCreary, Sr. Staff Writer Listen up, fans of wine, beer and spirits: there’s a rising star in the beverage universe, and it’s taking the market by storm. It’s hard seltzer, a ready-to-drink cocktail made from three essential ingredients—carbonated water, fermented malt or sugar, and fruit. Described as light, ...
The Best Canning Systems & Machines for Modern Breweries
By: Alyssa L. Ochs Eugene, OR, USA - July 17, 2014: Can and bottle filling machine on an assembly line at Oakshire Brewing. Canning has become an increasingly popular way to package craft beer, and more breweries than ever before are either exclusively moving to cans or incorporating cans alongside ...
Connected Closures: Meet the New Technology
By: Robin Dorhn-Simpson Do you remember when microwaves came on the market? Or when computers replaced typewriters? How about the huge mobile cellphones the size of a shoebox? Technology is constantly changing. Just when we think we have it figured out, it changes. It can add much stress to our ...
A Cider House Divided: Meet the Only Canadian Cider House to Operate in Two Provinces
By: Briana Tomkinson The craft cider industry in Canada is small but growing. Consumers in Ontario, Canada’s most populous province, are increasingly turning to cider when selecting alcoholic beverages, and the drink is trending upward in other provinces as well. Yet as one Quebec cider producer found, it’s harder than ...
Fernie Distillers: Thinking Outside the Box
By: Adrienne Roman The first licensed craft distillery in Fernie, East Kootenays, British Columbia, opened its doors July 1, 2018, and there’s a good reason why their vodka, gin and liqueurs are flying off the shelves. Husband and wife team Jillian Rutherford and Andrew Hayden dedicate themselves to expanding sustainable ...
ROI on Distillery Conferences
By: Donald Snyder, Donald@TimeAndTasks.com Another distillery conference season has come and gone. Distillers, weary from their travel across the country, are unpacking their conference tote bags filled with business cards and supplier goodies. The follow up vendor emails are slowing trickling in while the distillery owners dread their upcoming credit ...
The Sweet & The Sour – Challenges & Rewards in Making Flavored Spirits
By: Donald Snyder, Donald@TimeAndTasks.com August/September 2016 Issue - Beverage Master Magazine What do apple pie moonshine, birthday cake vodka, blueberry liqueur, absinthe, spiced rum, and cinnamon whiskey have in common? All are distilled spirit flavors, and they make up one the fastest growing segments in the industry. The growth of ...
Finding A Distiller
By: Donald Snyder, Donald@TimeAndTasks.com April/May 2016 Issue - Beverage Master Magazine What do a former chef, police officer, wine taster, lawyer, home brewer, fireman, general contractor, and farmer all have in common? They all have become award winning distillers. With new craft distilleries opening every month, how does a startup ...
When the State Gives Lemons
By: Donald Snyder, President, Donald@TimeAndTasks.com June/July 2017 Issue - Beverage Master Magazine With the passing of the 21st amendment, the prohibition of alcohol in the United States was officially repealed. Each state was given the power to regulate and control the distribution of alcohol within their borders. Today, every state ...
Turning Data Straw into Wisdom Gold By: Donald Snyder, President Whiskey Systems Online
By: Donald Snyder, Donald@TimeAndTasks.com June/July 2018 Issue - Beverage Master Magazine In the story “Rumpelstiltskin,” the miller’s daughter has a seemingly impossible task; turn a room full of straw into gold. With the help of a little magic, the abundant straw, which has little or no value on its own, ...
