Author: Cyndi

Craft Producers Overcome Challenges

Cyndi

Automation & Sustainable Packaging Help Maintain Growth

man standing in a dark room in front of very large illuminated key hole looking through key hole

By: Rebecca Marquez, Director of Custom Research at PMMI

After years of soaring sales, craft brewers and distillers are facing forecasts for slower growth. Competition is stiff, margins are under pressure, craft beer sales have stalled, and consumer preferences are shifting toward spirits, hard cider, and non-alcoholic options, according to Craft Beer and Spirits: Success Through Packaging, a white paper and infographic published in February 2024 by PMMI Business Intelligence, a division of PMMI, The Association for Packaging and Processing Technologies. The craft industry also must overcome workforce shortages, address the growth in e-commerce, and meet continuing consumer demand for sustainable products and operations.

  To overcome these challenges, craft brewers and distillers are offering a broader array of products, packaging formats, and sizes. Some firms have begun offering copacking services to foster growth.

Adding Products and Services

  The best sellers of yesterday do not necessarily stay best sellers. As a result, craft producers must change their product lineup to appeal to today’s consumer and introduce the product, size, and multipack options they want. Innovative products and seasonal and special releases also help spark consumer interest and build brand identity. As consumer tastes have changed, some firms have turned to copacking to absorb excess capacity and boost revenue.

  This level of product variety requires adaptable equipment, which minimizes changeover time when switching among a range of packaging sizes and shapes and handling variations in labeling and secondary packaging. Such flexibility maximizes operational efficiency.

Automating Operations

  Producing a broader array of stock keeping units for in-house or private-label brands requires flexible processing and packaging lines. Increasingly, the flexibility needed to efficiently switch among a growing range of packaging sizes and formats is provided by automation, which also can enhance the working environment and help offset worker shortages and difficulties with recruiting and retention.

  Automation also can boost efficiency, quality, and productivity, according to The Future of Automation in Packaging and Processing report from PMMI, The Association for Packaging and Processing Technologies. As a result, more craft brewers and distillers are considering automating manual processes, especially depalletizing, case packing, and palletizing, and studying how their operation could benefit from the installation of automated guided vehicles, industrial robots, collaborative robots, and mobile robots, now increasingly supported by artificial intelligence and advanced vision capabilities.

Embracing Sustainability

  Sustainability remains a major focus for consumers and regulatory agencies with the goal of reducing landfilled waste, minimizing plastic usage, particularly in single-use applications, and establishing a circular economy. As a result, renewable materials like paper are receiving considerable attention.

  Once unheard of, paper bottles are making their way into the marketplace. Distillery 98 of Santa Rosa Beach, Fla., has adopted a modernized bag-in-box concept for its Half Shell Vodka. The package features a metallized polyethylene terephthalate pouch inserted in a creased paperboard blank, which has been molded into a bottle shape. The recyclable package supports circularity as it contains 94% recycled paperboard and cuts carbon emissions by a factor of six versus a traditional glass bottle. Preprinting the blank eliminates the need for a separate label. “We hope that our commitment to Half Shell’s transformative bottle persuades more companies to embrace environmentally friendly packaging,” says Distillery 98 co-owner Harrison Holditch. (1)

  A streamlined recycling process is the goal behind installation of a drainage press at Saint Arnold Brewing, the first craft brewer in Houston, Texas. The machine makes it possible to quickly prepare filled reject cans for recycling, reduces the number of cans awaiting recycling, eliminates the need to pay another company to prepare the reject cans for recycling, generates income, and is expected to have a quick return on investment. The craft brewer also reuses its printed paperboard six-pack carriers. A Recycle Rewards program gives consumers incentives to return the carriers. Reuse reduces waste as well as packaging costs. (2)

  Taking a different approach to multipack unitizing, Flying Tiger Brewery in Monroe, Louisiana, has adopted compostable four-pack rings for its Doux Drop wheat ale. Made from wheat and barley, the biodegradable rings can be eaten by wildlife, according to nola.com. The transition coincides with the company’s pledge to donate 5% of Doux Drop ale sales to the Louisiana Wildlife and Fisheries Foundation. (3)

  Four Peaks Brewing, an AB InBev craft brewer partner located in Arizona, is one of the first brands to add a recycling QR code across its entire product line. Part of a graphic redesign for the Four Peaks portfolio, the code helps consumers quickly determine where and how to recycle the packaging and is expected to boost recycling rates, divert 3.5 million pounds of material from landfills, and offset more than 5.1 million pounds of carbon dioxide equivalent emissions. (4)

  The latest brand-building, automation, and sustainability solutions will be on display at PACK EXPO International (Nov. 3–6, 2024, McCormick Place, Chicago). The new Sustainability Central will serve as an interactive destination with resources to help brands become more sustainable. The PACK EXPO Green program identifies exhibitors that provide technology such as sustainable processes and machines, renewable and biodegradable packaging, source reduction and lightweighting, recyclable and recycled-content materials, or innovations that reduce carbon footprint. Attendees also can identify resources via the PACK EXPO Sustainability Solutions Finder.

  As the world’s most expansive packaging and processing industry event in 2024, PACK EXPO International will feature 2,500 exhibitors offering solutions to many of today’s biggest manufacturing needs from an intersection of industries in 40-plus vertical markets. More than 45,000 attendees from CPG and life sciences companies worldwide will converge, searching for innovation, connection, and insight. For more information and to register, visit packexpointernational.com.

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1) Distillery 98. Launch of Hyper-Sustainable Half Shell Vodka Bolsters Florida’s Distillery 98 Spirits Portfolio, News Release, Feb. 14, 2023.

2) Hand, Aaron, Texas’s Oldest Craft Brewer Finds New Ways to Manage Aluminum Can Waste, ProFood World, Nov. 17, 2023.

3) Riley, Sean. Edible Beer Packaging from Eco-Friendly Beer Ingredients, Packaging World, Oct. 19, 2023. 

4) Flanagan, Casey. AB InBev’s Four Peaks Takes the Guesswork Out of Recycling, Packaging World, May 6, 2024.

Trends Shaking Up the Beverage Market  

Cyndi
2 men and 2 women at a table in front of a laptop computer and smiling

By: Hanifa Sekandi

Trend fatigue is a real thing. Every year, it is something new. When you think your brand has captured the market with savvy marketing strategies, there is another plot twist. Everyone loves a plot twist in a movie, but not when it comes to modern marketing. It truly is a game of chess. There are many wins and many losses. Marketing teams need to have tough skin and a positive mindset. The long game in beverage marketing requires resilience. Also, a loss does not mean that your brand is failing. It means you must focus on marketing strategies that truly resonate with your audience. Every marketing campaign should include previous successful strategies that, time after time, have proven to be fruitful for your brand.

  As the CEO of a beverage brand, you need to ask your marketing team why they are not developing unique trends. Marketing campaigns that set in motion viral moments lead to other brands following suit and borrowing elements from your brand. Aside from being touted as the beverage of choice, being an industry gatekeeper elevates you to an elite league. And positions you with not just beverage brands but also other consumer goods brands. It also leads to opportunities for collaboration.

  When looking to jump on a trend, gravitate towards timeless ones if your budget is small. Hopping onto a viral trend works if your budget allows room for play, A.K.A. trial and error, rolling the dice. Some brands do not desire to be all things for everyone. Some brands are happy with their audience and consistent revenue. Many beverage brands in this category avoid trends and do not look for viral moments. For new brands, the pressure to surf the trend wave is overwhelming. Do you have a choice? Can you build your audience organically? If so, how? There are a few cost-effective methods to elevate your brand presence.

Here are two timeless trends:

Brand Collaborations

  Does your beverage remind you of extreme sport or a NASCAR race? If your beverage were a clothing brand, who would it be? Imagine your consumer. Where do they shop? What kind of activities do they find enjoyable? Is it fishing? Or golfing? Like beverage brands, consumer goods brands seek ways to reach their audience. An example of a unique brand collaboration was between Fender and Bixton clothing apparel. Fender needed to reach their audience through clothing buying preferences, and Brixton desired to be an apparel brand that musicians gravitate toward.  

  The Croc and Pop-Tarts collaboration is a fitting example of how to market two brands together. Both brands can reach their audience and attract new consumers from brand collaborations. This was a limited edition launch during the summer. When people purchased a pair of Crocs Classic Clogs, they would receive a box of Pop-Tarts and edible crocodile-shaped Jibbitz candies. This promotion ran for only three days, and a limited amount was available for purchase. Those who wanted to purchase this limited edition had to sign up at a microsite designed exclusively for this collaboration. Overall, this was a great marketing strategy to improve brand awareness. Having a sign-up form also allowed both brands to gain new subscribers to their newsletters. 

  Heineken, in 2017, partnered with BAPE clothing. For this collaboration, sweatshirts, backpacks, accessories, jackets and T-shirts were designed to combine BAPE and Heineken branding. These custom-designed items were only available at BAPE stores. The subliminal marketing in this effortless campaign strategy is notable. This is an out-of-home marketing strategy that illuminates the influence that clothing has on consumer choices and the beverages they purchase. Heineken as a beverage of choice when ordering a beer at the local bar after a visit to a BAPE store is a likely occurrence. Everywhere people go, they are influenced by the advertisements they see. Did you want pizza because you truly desired it, or is it National Pizza Day, and you keep seeing social media posts of the best pizza places?

  So how do you get started? How can you dream up a savvy brand collaboration? Research. Spend time understanding the behavior of your desired audience. Look at the brands they lean towards. Find out if the brands you have in mind have done brand collaborations before. Do not approach the marketing director of the brand you have in mind without a plan. You need to pitch ideas and why both brands would benefit from this collaboration. Set the stage for brainstorming ideas and opening the conversation. If you are lucky, they may see this as the perfect pairing. In some cases, you may need to present a marketing plan that allows them to visualize what this collaboration would look like. In addition, highlight the benefits for both brands if this collaboration occurs. 

  Should you only approach big, popular brands? No. Both BAPE and Brixton are niche brands. They target a specific consumer base. The sky is the limit with brand collaborations. Crocs also collaborated with KFC. With brand collaborations, you can do several in a year. Supreme clothing and Oreo collaboration is another notable think-outside-the-box marketing strategy. The food your consumer loves in the color of the clothing brand they cannot get enough of. Is your top-shelf tequila or ale the next limited-edition ice cream flavor? 

A Little Bit of Everything  

  Who doesn’t love a good Caesar salad? When the craving hits, you want to make your own. But you do not want to purchase every ingredient individually. Reaching for the pre-made salad mix is ideal. Consumers like it when brands offer them what they need without the hassle. Take the guesswork out of the process. If you sell cases of your beverage, consider including mixers or other drinks that pair well with your beverage. Multi-packs are quite popular, but consider making yours functional. Moreover, each beverage pairs well together.

  Consider something that has not been done yet, but maybe you will be the first. If your brand offers non-alcoholic beverages, split the pack in half to contain an alcoholic and a non-alcoholic option. Conscious beverage consumption is on the rise. This gives the buyer the option to have one or both. But for those who choose to drink less or attend a gathering with friends and do not drink, this takes the guesswork out for them. It is also very convenient.

  A little bit of everything also includes a signature fizzy flavored water that combines clean ingredients. This should be sold along with your beverage. Ensure that all the items are packaged or placed together in-store. Create promotional material that can displayed in-store that highlights your unique offerings. These campaigns can run along with recipes that a master mixologist has crafted for your brand. It also allows you to do a call-to-action where people can show you how they created cocktails from the limited edition offering. Take all the guesswork out for this limited-run campaign.

  An end cap is quite effective for this strategy. It saves the store trouble and gives you control over how you display this promotion. The beauty of this strategy is that you will introduce your existing consumers to a beverage from your product line that they have never tried. 

Two Trends for Success

  Each year, pick two timeless trends to implement. If previous trends are still serving you well, continue to utilize them, but be sure to add unique nuances so that they are familiar but different. Both brand collaborations and showcasing several products together are timeless trends that can be used all year. A little bit of everything works well in the summer and during the holiday season. Brand collaborations can occur every few months. Throw your net out wide to see how far you can go with each brand collaboration. Consumer brands are collaborating with famous bakeries. For example, Lakes Brew Co. collaborated with Ginger Bakers to make a Chocolate & Stout Loaf Cake with Lake Brew Co. Breaking Origin Imperial Stout. 

  Collaborations are not just limited to brands. Influencer and celebrity collaborations with limited-edition products perform quite well. This approach requires due diligence. Remember your brand ethos, what your brand represents and the desired goal. Partnering with a popular chef from a popular show could be fruitful. If you try this form of collaboration, do not assume you must collaborate with a popular influencer or celebrity. Your goal is to target your audience. Niche influencers and celebrities are also a smart choice. It also helps you narrow down your audience. Brand collaborations can have many angles. If you are bold, you can combine both trends: a little bit of everything and a brand collaboration. Both trends give you room to devise a marketing campaign that can help you become a noteworthy beverage brand. 

Pamos Cannabis Spirits & Cocktails

Cyndi

Alternative Choices with Familiar Culture

3 cans of pamos beverage on rocks on a beach near the ocean

By: Gerald Dlubala

It was in early 2021 that David Mukpo, CEO of Pamos Cannabis Cocktails and Spirits, opened a cannabis dispensary. But that wasn’t his end game. His dispensary was successful, but he wanted to provide cannabis users an alternative to the limitations of either smoking cannabis or using edibles as the delivery method. Many consumers don’t want to have to smoke to use cannabis, and others may not want to wait for the lengthy amount of time that gummies take to have any effect.

  The successful dispensary became a pathway for Mukpo to create, get approval for and get widespread distribution for his Pamos cannabis and hemp-derived THC-infused spirits and cocktails. In October 2023, the hemp side of the business became a reality by launching in true traditional liquor retail and distribution fashion. Pamos appeals to the largest market possible by merging the familiar culture of conventional cocktails and spirits served in a bottle, can or glass with the option for an alcohol alternative with none of the traditional debilitating side effects.

  “At our core, we never set out to compete with cannabis,” said Mukpo. “Our entire project was, and is, designed as a new adult beverage category, positioned as an alternative to current alcohol consumption. But when we first launched, the only real pathway to do that was through the regulated marijuana industry, made legal by state-level programs. Dispensary products, however, lean towards high dose, low cost, flower and edibles forms. We had quite a lot of success there in California, Nevada and Arizona, but to an extent, it was fighting with one hand tied behind our back. At its core, beverages are not dispensary products. What changed that was the ability to use hemp. The 2018 Farm Bill made hemp federally legal as long as the concentration of THC is under three percent by dry weight. And to make a long story short, all of our products and products like ours have a concentration of physical substance of well under that. So, our products and plans went through the court system and state legislators and were ultimately deemed federally legal. That ruling drastically changed the way we were able to go to market. We now could use traditional distribution methods, and as a result are distributed by some of the biggest beer distributors to the largest liquor retailers in the country.”

Creating a Cocktail Experience with Compliant and Ethically-Sourced Cannabis

  Mukpo tells Beverage Master Magazine that their hemp-derived THC distillate is emulsified and broken down into small, water-soluble particles. After that, the manufacturing process is similar to that of traditional nonalcoholic beverages.

  “Our entire flavor profile from our spirit standpoint is designed to mimic alcohol,” said Mukpo. “One of the hardest things to do is create a nonalcoholic spirit that has the comparable taste and mindset that its alcohol-based counterpart would deliver. We use bitters for flavor and aroma and to create that cocktail reminiscence. Still, a lot of that mindset comes down to delivering that familiar flavor in a traditional form factor like a glass or can the consumer can hold. We’ve become Texas’s second-largest-selling non-alcohol beverage in just a few months of sales. In our success, we’re meeting an industry trend of consumers wanting a cocktail experience without the effects of the alcohol.”

  Mukpo said that Pamos only sources ingredients and uses copackers with principles based on ethical and compliant origins.

  “We are sold nationwide, so we have to know the workings of the farms and key partners we use,” he said. “We know how the ingredients are grown and understand the methods of production to maintain quality and safety. Any time Pamos puts THC into a beverage, we know where that plant came out of the ground. We track our chain of custody from seed to sale to ensure we use only compliant, ethically raised and produced hemp.”

The Pamos Experience Is Familiar, but New

  “Pamos was built on getting consumers to use our cannabis-infused products through the use of a familiar form factor, namely a glass or can in their hand,” said Mukpo. “The amount of liquids in cans sold in our country is staggering, so we thought that if we approached consumers with a familiar form factor, we’d have a stronger capability of gaining acceptance. Canned beverages are more digestible as a product and more acceptable in certain areas, situations or venues. Everyone knows what it’s like to socialize with a beverage in hand, so again, we’re shaping the industry into something that the consumer already understands and can feel.”

  Consumers can expect to feel the effects of the balanced blend of CBD and THC-infused cocktails in as little as 10 to 15 minutes. Depending on the dosage ingested, the effects last about an hour or two. Mukpo said that his cocktails and spirits provide a lighter, milligram-adjustable social buzz than typical alcohol cocktails without the side effects of alcohol on the body, including hangovers.

  While Pamos doesn’t have the traditional tasting rooms like many craft beverage producers, they focus on providing consumers the opportunity to experience their products in the same environments where alcohol is typically consumed. Sold across the country, Pamos Cannabis Cocktails and Spirits are widely available in bars, restaurants, hotels, live sporting venues and more. While there are trace amounts of alcohol from the use of bitters (ABV of 0.1 percent), Pamos contains less alcohol than an average bottle of kombucha.

  “Additionally, our beverages are vegan and made with natural, non-GMO, gluten-free ingredients, perfect for those with dietary restrictions,” said Mukpo. “Everything we do from a flavor standpoint is derived from natural flavors. We don’t currently use barrels or storage vessels to add flavor, but we’re not ruling that out in the future. Pamos is sold in ready-to-drink (RTD) canned cocktails and bottles as a spirit base. Our canned cocktails include a mai-tai, tropical mai-tai, peach and guava bellini, raspberry Long Island iced tea and more on the way. We’re looking at launching three new cocktail expressions in the next 60 days. Consumers can use our bottled spirits like they use alcoholic spirits now, creating their own cocktails at home. We’ve been pleasantly surprised with our sales mix because we expected the bottled spirits to be a smaller part of our portfolio, but it’s been almost a 50/50 split in bottled spirits and RTD sales across the country.”

Marketing Means Education

  Pamos boasts an extensive customer base with demographics across the board.

“In our early days, the strongest market was older consumers who wanted to cut down their alcohol consumption as it gets harder on their body,” said Mukpo. “Since then, we’ve transitioned to a point where our strongest demographic is now 21 to 35-year-old women. To be honest, I think we were all taken by surprise at how quickly Pamos was picked up by consumers looking for a new option, but it leans on the fact that there were probably quite a few people across the country already consuming cannabis regularly. And even though the dispensaries have absolutely helped expand the audience and normalize cannabis use, the driving factor in our success is meeting consumer demand for an adult beverage option.”

  Mukpo said there will always be those who don’t like that products like these are available, but they’ve been very much in the minority. The early resistance was less than they anticipated, and the resistance that was there was more on the business-to-business side. “We had to be educators with our business-to-business clients simply because they were unsure if they could even sell it,” said Mukpo. “But once we educated and informed them of our legality and federally approved status, the retailers saw the data and realized this was an exciting and new opportunity for them. On the consumer side, it’s about educating them on the fact that it is entirely legal and then presenting a new product to them in a familiar form factor: a can or glass to hold in their hand.”

  Pamos’ products are distributed in different-colored packaging corresponding to the dosage strength used in that particular drink or spirit. They are available in a range of dosages, starting at two milligrams of THC and CBD per serving, comparable to a glass of wine.

  “We view ourselves as educators first and foremost,” said Mukpo. “Competition is not our primary concern. Properly educating the consumer is. It’s a really easy solution, but we take it very seriously. We suggest everyone start at the minimum dosage and build to their tolerances and what they want from our product. Similar to the way you drink alcohol, we encourage you to have a drink and see how you feel. That experience determines if you can or want to have more.”

Growing Distribution and Key Partnerships Are Primary Goals

  “Our volume will continue to grow because it’s already doing so,” said Mukpo. “We’re filling orders for truckloads rather than the initial orders of pallets or cases. It’s all about growing distribution capacity and increasing availability. We have a strong presence developing in the southeast and Texas, and we want to continue to expand with properly scaled distribution partners. Our goals are less about specific target numbers and more about ensuring the distribution network we’re building is best in class. We’re proud of our partners and those we’re developing, and that’s something we look forward to continuing to do. For now, our time and resources are best spent educating our consumers and distribution partners. As we continue to scale upwards, we’re open to expanding our lines and offerings, and if the economics make it worthwhile, maybe one day look to bring canning and other aspects in-house. We may even look into storefronts as a way to provide consumers alternative ways of consumption.”

Go in with an Open Mind and Build from the Ground Up

  Mukpo said that opening a dispensary made him aware of how important it is to dedicate resources to educate everyone, from in-house staff to end users. Gaining that education on what the product is, how to use it properly and what to expect builds the ability to educate curious, uninformed or misinformed consumers.

  “If you want to get into this business or any craft beverage business, you have to have an unwavering passion, of course, but you have to realize that getting liquid into a can is the easy part,” said Mukpo. “You better be ready to continue your education and be comfortable enough to step into an educator role as needed. As entrepreneurs, we are generally comfortable jumping into the unknown. But you have to go into this industry with an open mind and be ready for a new challenge every day. That may be intimidating, but it’s also very rewarding. I mean, how many times in life do you get the opportunity to build an industry from the ground up? It’s exciting to be a part of.”

  For more information on Pamos products, their cannabis cocktail club or to order spirits and cocktails, visit: https://www.pamos.com

  Note from the Publisher:  Check individual state laws regarding the purchase and distribution of this product as it may be prohibited due to its ingredients. Bricker Publishing does not endorse or promote the use or purchase of this product. This article was published solely for informational purposes.

Top 10 Reasons to Automate Your Brewery

Cyndi
man holding cell phone gathering data from brewery equipment

By: Aaron Ganick, BrewOps

Brewery equipment is expensive and must be carefully maintained. Downtime is even more expensive. That’s why brewers are searching for ways to streamline operations, compile useful data, and keep eyes on their critical equipment 24/7.

  In the recent past, small- to medium-sized craft breweries relied on pen and paper methods for record-keeping and data collection. Only the largest breweries had access to real-time, actionable sensor-based intelligence. But even then, the automated intelligence was expensive, inflexible, and difficult to modify. The craft brewing industry requires technology that matches its creativity and ingenuity—automation that is intuitive, nimble, easy to install and use, and solves real problems that all brewers face daily.

  With a streamlined ecosystem and affordable sensor technology, even the smallest breweries can automate their equipment in a day and immediately receive critical benefits like reducing purge times, increasing operator and product consistency, preventing chiller failure, monitoring glycol temperatures entering and exiting the chiller, preventing product loss, and monitoring dissolved oxygen levels at any part of the brewing process—all while receiving alarms and notifications that save the brewing operators from an unexpected bad Monday morning.

  The benefits of implementing automation in a brewery environment are numerous. Here are the top 10 reasons to use sensor technology to enhance various aspects of the brewing process.

1. Ease of Mind:  When it comes to monitoring crucial equipment throughout the brew house, sensor technology provides confidence that the utilities are acting the way they should. When anything goes wrong, operators receive instant notifications so they can react as quickly as possible with a minimum amount of downtime or disruption to the product. Automation provides “eyes on the equipment” 24/7 and allows operators to focus on the myriad of other responsibilities throughout the facility.

2. Actionable Data and Insight:  Sensor technology provides a communication methodology that enables long-range and high-speed data transmission from sensors to either a mobile app for local access or to a gateway that relays information to a cloud-hosted solution viewable from anywhere in the world. For example, vibration sensors notify operators if a motor is failing and requires service.

  Temperature sensors provide alerts when critical processes deviate from set parameters, and pressure sensors arm operators with essential tank level and utilization data. By continuously monitoring and analyzing data on variables such as fermentation gravity and pH, brewers can optimize processes to improve the quality and consistency of future batches. Additionally, monitoring purge gas usage and CIP water waste helps reduce consumption and costs, enhancing both efficiency and sustainability.

3. Ease of Installation: Sensor technology is plug-and-play, requiring no IT support or complicated systems integration. Installation takes only a few minutes, and sensors start delivering data immediately once they are digitally activated. Modern sensing technology is extremely rugged, does not require professional installation, and requires minimal space. Additionally, they are battery-powered with a replaceable, long-lasting industrial power source.

4. Ease of Use:  The technology is sophisticated yet simple to use, requiring minimal training. It enables brewery operators to quickly respond to alerts and make necessary adjustments to ensure equipment efficiency and product consistency. The user-friendly interface allows operators at any skill level to monitor and manage processes effortlessly, ensuring smooth operations and high-quality production standards.

5. Time, Money, and Downtime Savings:  Brewery equipment is expensive and must be carefully maintained, but downtime can be even more costly. Alerts enable operators to take appropriate actions to keep systems operational. Reduced tank purge time saves money and decreases CO2 consumption.

  Consistent steam production from the boiler significantly impacts beer quality in the brewhouse. Sensor technology ensures consistent fermentation temperatures, which can be challenging to maintain in the cellar. A failing chiller can cause rising temperatures that lead to off-flavors, off-aromas, and potentially wasted batches of beer that are unable to be sent to packaging. Some brewers report that an unnoticed chiller failure can result in the loss of a thousand gallons of beer.

  Automated systems optimize the use of energy, water, and raw materials, reducing waste and lowering the brewery’s environmental footprint.

6. Consistency and Quality Control:  When each batch of beer is brewed under consistent conditions, variability is reduced and high-quality standards are maintained. Sensor technology provides granular data that ensures that the quality of the final product is controlled. Automation enhances precision in timings, temperature, and other variable measurements to ensure that ingredients are added at the right moments in the correct quantities—which is crucial for achieving the desired flavors and aromas of craft beer.

7. Efficiency and Productivity:  Automated systems streamline the brewing process. This leads to higher production rates, brewery tasks to be completed more efficiently, and the ability to meet growing demand without compromising quality. Significant cost savings with regard to wages and associated expenses can be realized by automating repetitive and labor-intensive manual tasks.

8. Improved Safety and Regulatory Compliance:

  Automation is crucial to reducing the risk of human error and minimizing exposure to hazardous conditions. For example, the Clean-in-Place process that is used on most brewery equipment can be automated to keep workers less exposed to boiling hot water and harmful chemicals. Sensor technology also helps to ensure that brewery operations comply with industry regulations and standards by maintaining accurate records and consistent practices.

9. Innovation and Adaptability:  Automation enhances the creativity and ingenuity that already exists in the brewing industry. Brewers can quickly implement new techniques and recipes with flexible automation that allows them to experiment with different styles and flavors.

10. Scalability:  Even the smallest brewers can automate quickly and inexpensively by utilizing sensor technology. One sensor on one piece of equipment can be an immediate game changer. Breweries can scale up as significant savings are realized through more efficient processes and reduced downtime. Automated systems can be adjusted to handle larger volumes without the need for extensive manual intervention.

The Value of Brewery Automation

  Sensor technology does more than just solve problems—it helps to anticipate problems before they occur. It provides flexibility and agility to the brewing process. With automation, breweries can achieve greater efficiency, consistency, and quality while also enhancing safety and sustainability in their operations.

  Automation and sensing technology are now accessible to all breweries. Fast and easy-to-install systems can get brewers up and running quickly, even for older infrastructure that was designed with “day one” operation in mind and not the future. All types of brewing equipment can be easily and affordably outfitted with sensor technology.

  These sensors can reduce total capital expenditure while also minimizing waste streams. Most importantly, from day one, actionable data provides real results to solve problems, benefiting even the smallest breweries.

About the Author

   Aaron Ganick is a serial technology entrepreneur and the founder and CEO of Preddio Technologies, the parent company of BrewOps.  Aaron holds a degree in electrical engineering from Boston University and has authored dozens of granted patents in the fields of optical networking, telecommunications, and automation systems. He can be reached at aaron.ganick@brewops.com. For more information on BrewOps, the fast and easy-to-install brewery automation platform. For more information please visit www.brewops.com

Become Aware and Prepare for National Preparedness Month in September

Cyndi
flooding waters surrounding businesses in a city

By: Raj Tulshan, founder of Loanmantra.com

June kicked off the official start of hurricane season with the National Oceanic and Atmospheric Administration (NOAA) announcing that the Atlantic region will have an above-normal amount of hurricane activity1. Whether or not your business is in a coastal area, natural disaster can and does, strike anywhere. In recognition of National Preparedness Month in September, we’ll discuss how businesses can become more aware and prepare for natural disasters.

  Natural disasters such as hurricanes, wildfires, floods, earthquakes and tornadoes can have devastating effects on beverage businesses from damaged infrastructure, facilities and inventory to supply chain disruptions, shuttered operations and financial loss. A small business credit survey2 finds that more than 1 in 10 small businesses suffer losses from a natural disaster each year. And for those small businesses that do endure disaster, almost half (43%) never reopen and an additional 29% percent go out of business within 2 years of the disaster3. At the same time, less than half of businesses plan for such events.

  That’s why planning for natural disasters is crucial for businesses to minimize costly disruptions and stay in business. A disaster preparedness plan facilitates and organizes employer and worker actions to prepare for emergencies while a business continuity plan determines how the business and its employees will continue operations during a time of disaster.

Here are Some Key Steps to Take for Preparedness

Assess the Risks: Conduct a thorough risk assessment to identify potential natural disasters based on the geographic location(s) of workplaces, offices, business sites, retail/restaurant/bars, headquarters, distribution, manufacturing plants and even hops fields. The risk assessment will form the basis of a disaster preparedness plan. This plan includes procedures for evacuation, sheltering, communication and recovery steps. Once this step is taken, it is a good idea to review current insurance policies to ensure they include relevant natural disasters and their potential outcomes. Consider additional coverage, if necessary, to protect against specific risks facing the business. Also look at the financial risks including current credit rating and access to loans, capital and financing available today. These financial resources may be needed in the case of business disruption, damages or significant business losses.

Business Continuity Plan (BCP): Create a business continuity plan that outlines how your business will continue to operate during and after a disaster. This includes identifying critical functions, establishing backup systems for data and recovery, alternative power sources (during outages) and ensuring employees know their roles. Ready.gov4 contains comprehensive planning and disaster recovery materials including situation manuals, test exercises, video training, emergency response plans, toolkits and more. Another resource for business continuity planning is a  toolkit5 for each type of natural disaster, from the Insurance Institute for Business & Home Safety (IBHS).

Choose Teams: Designate the company stakeholders who should serve as emergency response team leaders and will be responsible for implementing the plan. Team leaders could be based on specific functions, areas of expertise or critical assets. For instance, a team leader could be chosen from job category like executive leadership, operations, production, safety/quality, IT, sales, marketing, distribution, finance and administration. Make sure that leaders are willing and able to serve in these roles. Next decide the critical hierarchy of functions and where each team leader fits.

  Meet with stakeholders to discuss the responsibilities of each role in the recovery process and gain buy-in. Detail specific tasks required to restore business operations in each area. Discuss among group members to decide what each team requires to meet expectations. Identify staff members who will be part of each response team. Go with individuals who have necessary skills, knowledge, and authority to coordinate the staff during a disaster. Remember to assign backup team members to address any absences or overlapping duties. Provide resources and training to team leaders and members to familiarize them with roles, recovery procedures and tools.

Communication is Key: It is important to keep an updated directory list of company and supplier contacts with name and address location information, cellphone numbers, email addresses, home address and alternative contacts. Store the contact database securely and ensure its easily accessible to authorized personnel. Determine ways for employees to report their status and location in case of emergency.

  Establish communication protocols for employees, customers, suppliers and stakeholders before, during and after a disaster. Determine which communication channels will be used during a crisis. For instance: text, phone calls, SMS, e-mail, company-wide platforms, social media platforms and emergency notification systems.

  Create communication trees outlining the communication order and assigned leaders for each response team. That way a clear and efficient flow of info during a crisis. Using multiple communication channels helps team reach each other during a crisis. Develop incident-specific protocols that outline how teams share information during a disruption for guidelines on the frequency of updates, the level of reported detail, and the escalation process for urgent matters.

Check Facilities: Ensure your physical facilities are structurally sound and prepared for disasters. This may involve retrofitting buildings, securing equipment, and implementing safety measures. Conduct an audit of any back up energy sources and satellite communications in case of power and phone outages. Also communicate and distribute important safety information ahead of disasters like evacuation routes, fire escapes, location of important equipment controls, the water main valve shut off and the location of energy and gas lines. Conduct regular training sessions and drills so employees know how to respond to emergencies.

  Ensure important data is backed up and stored offsite that is needed for operations like transactions, formulations, customer data, transactions, assets, company and employee files, operating systems, applications and software that power business capabilities. If digital systems malfunction, data or information is compromised systems may break down and the ability to conduct business may be lost.

  Evaluate the vulnerability of your supply chain and identify workarounds if key vendors are unable to meet commitments during this time. Develop contingency plans with alternative suppliers and logistics solutions to minimize disruption and channel resources accordingly.

Financial Preparedness: Maintain enough financial reserves to cover immediate expenses after a disaster, such as repairs, employee salaries and operational costs during downtime. If this is not possible, assess your access to available credit and capital by talking with a financial professional. Make sure important documents are secure and available. For instance, at Loan Mantra business owners can set up a free account6 and keep copies of financial records in a safe, secure and encrypted environment. The IRS suggests that every plan should include copies of vital business records and financial documents: Bank statements, tax returns and insurance policies. They also suggest documentation of valuables through photos or videos that are stored in a safe location. Information on disaster assistance and emergency relief for individuals and businesses is available at IRS.gov7.

Community for Continuity: Businesses that respond to employee and community needs with expediency can profit during times of disaster and have a greater chance of staying and remaining in business. Harvard Business School Professor, Hirotaka Takeuchi, and 300 of his students spent 9 years studying why Japanese businesses not only survived disasters but thrived versus U.S. companies. As a country, Japan stands out for corporate longevity; 40 percent of companies that have remained in existence more than 300 years are in Japan despite devastating disasters8. These companies consistently focus on serving the common good versus pursuing layoffs and other cost-cutting measures in the face of a crippled economy.

Review and Renew: Natural disaster risks and business operations may change over time. Regularly review and update your preparedness measures accordingly. Using a disaster recovery plan checklist9 can help outline the essential aspects of a disaster plan for testing, training, planning and the recovery process. Once an emergency plan has been prepared, it should be reviewed and updated yearly.

  By taking steps to create a disaster preparedness plan to assess risks, plan for business continuity, choose the right team members, establish communication protocols, check and harden facilities, build up financial resources and remember to focus on community, businesses can enhance their resilience to natural disasters and mitigate potential impacts on operations, employees and customers.

  Raj Tulshan is the founder and managing member of Loan Mantra, a one-stop fintech and loan advisory platform that democratizes the loan process by providing corporate sized services and access to entrepreneurs, small and medium sized businesses. Connect with Raj and Team Loan Mantra at 1.855. 700.BLUE (2583) or info@loanmantra.com

1.“NOAA Predicts Above-Normal 2024 Atlantic Hurricane Season.” National Oceanic and Atmospheric Administration U.S. Department of Commerce, 23 May 2024, https://www.noaa.gov/news-release/noaa-predicts-above-normal-2024-atlantic-hurricane-season.

2. https://www.fedsmallbusiness.org/topics/natural-disasters. Accessed 7 Feb. 2024.

3 https://emilms.fema.gov/is_0111a/groups/23.html. Accessed 7 Feb. 2024.

4. “Business Continuity Planning.” Ready Logo, 21 Dec. 2023, https://www.ready.gov/business/emergency-plans/continuity-planning.

5. “Business Disaster Recovery Plan.” Insurance Institute for Business & Home Safety, https://ibhs.org/businessdisasterrecovery/. Accessed 7 Feb. 2024.

6. Loan Mantra. https://users.loanmantra.com/Home/Register. Accessed 7 Feb. 2024.

7. “Disaster Assistance and Emergency Relief for Individuals and Businesses | Internal Revenue Service.” Home, https://www.irs.gov/businesses/small-businesses-self-employed/disaster-assistance-and-emergency-relief-for-individuals-and-businesses. Accessed 7 Feb. 2024.

8. “Why Japanese Businesses Are So Good at Surviving Crises.” HBS Working Knowledge, 26 June 2020, http://hbswk.hbs.edu/item/why-japan-s-businesses-are-so-good-at-surviving-crises.

9 Velimirovic, Andreja. “Disaster Recovery Plan Checklist – 13 Critical Points.” PhoenixNAP Blog, 29 June 2023, https://phoenixnap.com/blog/disaster-recovery-plan-checklist.

Whiskey Investing

Cyndi

Considerations in Creating the Proper Legal “Mash Bill” to Protect Your Collateral

In 2024, the global whiskey market’s worth has swelled to around $70 billion and is forecast to hit $125 billion by 2032. https://www.gminsights.com/industry-analysis/whiskey-market. This has made some look to whiskey as an attractive target for private investment.

  Often, such investments are secured by the whiskey and related assets, as collateral. Here are tips on at least some of the considerations in creating the right recipe for such an endeavor.

Secure Your Interest in the Collateral

  The investor should ensure that it accurately secures its interest in the collateral by entering a written security agreement with the whiskey producer. A security interest attaches to the collateral and is enforceable against the debtor and third parties if: (1) value is given; (2) the debtor has rights to the collateral (i.e., the owner of the collateral or the right to transfer the collateral to the secured party); and (3) the debtor executes a security agreement. See UCC § 9.203(a).

Common Considerations in Entering a Security Agreement

Collateral Owner Identification: You will typically want the security agreement to correctly name the owner of the collateral. Among other things, confirm the name of the legal entity on the applicable secretary of state’s website; request and verify documentary proof that that party actually owns the collateral; include recitals of ownership in the security agreement; define the owner (once identified) in the agreement to include parents, subsidiaries, related companies, companies under common ownership, and the like; and take similar steps.

Non-Transfer:  It can also be helpful for the security agreement to include language that prohibits the owner of the collateral from conveying, transferring, or assigning the collateral without your written consent, and affirmatively states that the owner will not do so.

Successor Liability:  Consider including a successor liability clause that extends the security interest in the collateral to any subsequent owners in the event of an unauthorized conveyance, transfer, or assignment of the collateral. George W. Kuney, A Taxonomy and Evaluation of Successor Liability, 6 FLA. ST. U. BUS. L. REV. 9, 11 (2007) (“Successor liability is an exception to the general rule that, when one corporate or other juridical person sells assets to another entity, the assets are transferred free and clear of all but valid liens and security interests.”). Such a clause may also affirmatively require the named owner to take all affirmative steps reasonably necessary to cooperate with you (including, but not limited to, providing and signing any and all requested documentation) in recouping the collateral, should such an unauthorized transfer occur.

Describe the Collateral Correctly:  The collateral needs to be described such that a third party can reasonably identify it. What that means is the subject of a lot of law and “magic words.”

  As of July 1, 2001, all 50 states had adopted Article 9 of the Uniform Commercial Code, which governs secured transactions. While each state may differ in its interpretation and application of its implementation of Article 9, all will typically require that the description of the collateral be sufficient so that it reasonably identifies what is described. See UCC § 9.108(a). Particularly, a description of the collateral will reasonably identify the collateral and be sufficient if it identifies the collateral by specific listing, category, a type of collateral identified by UCC Article 9 as enacted by the state in question (such as inventory, equipment, deposit accounts, etc.), quantity, formula, or the catchall—any other method, if the identity of the collateral is “objectively determinable.” See UCC § 9.108(b). A general description of the collateral as “all the debtor’s assets” or “all the debtor’s personal property” is not (alone) typically sufficient. See UCC § 9.108(c). It may also help to include in the description that the collateral is “investment property,” “inventory,” “accounts,” “contracts,” “proceeds,” if those descriptions are accurate, and always include certain “after-acquired property” language. See, e.g., UCC §§ 9.108(d), 9.204.

  So, what does all that mean? It depends on the circumstances, and this is especially an area where pennywise legal advice in the drafting stage can have tremendous value down the line.

Perfect Your Security Interest:  “Perfection” of a security interest is the process of publicly establishing a security interest in collateral for purposes of gaining priority among other interest holders. https://www.law.cornell.edu/wex/perfection. Among competing security interests, one that is perfected will prevail over those that are unperfected. See UCC § 9.301.

  Perfection typically requires filing a UCC financing statement with the appliable secretary of state. A UCC financing statement is a document that includes basic information regarding your security interest, including the debtor’s name and mailing address, the secured party’s name and mailing address and that key description of the collateral. A primary purpose of all of this is to give the world notice of your security interest in the collateral you hope to lock down to protect your investment. You’ll want to file the UCC financing statement as soon as possible, and keep it current.

Other Typical Considerations

  Beyond the security agreement, there are many other considerations to take into account. A couple common ones are interest and warehouseman relations.

Interest—Hogs Get Slaughtered:  Of course, you may wish to charge interest on your investment. It is imperative that you be precise and conservative about the interest rate and the terms of the interest calculation to avoid committing usury, which carries severe penalties.

  Make sure that you know the maximum pre-judgment interest rate allowed by your state. Any percentage above that percentage, whether as stated or as calculated based on the agreement’s terms, can be usurious. And fixing an error there is often not as simple as correcting it after it has been called out—that is often too late.

  When calculating interest, good practices include always rounding down, never up; excluding the start and end days of interest; and being careful about including and wording compounding provisions, as the law around those can vary widely.

Make Friends with the Warehouseman:  In the craft whiskey space, it is likely that the barrels will be stored in a bonded warehouse, or else the distiller may be losing money by having to pay the taxes off the still, rather than after absorption and evaporation has occurred.

  Bonded warehouses were first created by Federal law passed on Aug. 1, 1862; were taken advantage of to create Bottled-in-Bond spirits with the passage of the Bottled-in-Bond Act of 1897; and had their current bonding period structure set by the passage of the Forand Act of September 2, 1958.

  In addition to the primary tax concerns addressed by all of these laws, the Bottled-in-Bond Act was passed to help ensure the authenticity and quality of the whiskey that the customers were drinking, in a time when many whiskeys and spirits contained unhealthy additives used by certain unscrupulous “Rectifiers.” Bonded warehouses are registered with, regulated and controlled by the federal government and their gaugers and provide a government-backed storage space for producers of craft whiskey to store their products.

  Whether the storage facility of the collateral is a bonded warehouse or not, it is important for the investor to maintain a good working relationship and a steady stream of communication with the individuals who run the particular warehouse. Having this rapport with the warehouseman will be important to help monitor the collateral to ensure that (when the collateral is whiskey), it is kept properly, doesn’t “walk out the door” randomly, and can be reliably held if there is a default or dispute that may implicate the investor’s rights in the collateral.

Summary

  In sum, if you are looking to invest in the craft whiskey industry, remember these tips to ensure that your investment is secured:

•   Make sure the owner of the collateral is properly identified in the security agreement;

•   Prohibit unauthorized transfers of the collateral and include a successor liability clause and/or a clause that requires your signature to authorize a transfer of the collateral in the security agreement;

•   Be thoughtful, careful and precise in your description of the collateral, taking into account the legal requirements and legal meaning of the language you use (or don’t use);

•   Perfect your security interest in the collateral by filing a UCC financing statement with the secretary of state as soon as possible to have priority over other creditors;

•   Don’t be greedy when it comes to providing for and calculating interest;

•   Build and maintain good relationships with the warehousemen where the collateral whiskey is stored for aging so that you can make sure that the whiskey is properly maintained, remains in good condition and is there when you need to foreclose on it.

  Ross Williams (rwilliams@bellnunnally.com) and Ty Johnson (tjohnson@bellnunnally.com) are partners, and Catherine Baldo (cbaldo@bellnunnally.com) is an associate, at Bell Nunnally & Martin LLP, a full-service business law firm based in Dallas, Texas. This article is for informational purposes only, and neither constitutes, nor should be taken as, legal advice or legal opinion.

Insights and Ideas for Bottling & Canning Your Craft Beverages

Cyndi
lady holding beer bottle

By: Alyssa L. Ochs

Bottling and canning are critical steps in the brewing and distilling processes, yet new ideas and industry trends are now influencing how beverage producers approach their packaging. Bottling still has its place in the craft beverage world for certain products and to adhere to consumer preferences. Yet more producers are turning to canning due to the reduced environmental impact, lower production costs and process efficiency.

  Breweries and distilleries benefit from choosing packaging systems that allow quick adaptation and flexibility if their needs or customer demands change. That’s one reason manufacturers have created machines that can handle both canning and bottling processes with minimal changeover downtime.

  Here’s a look at current bottling and canning opportunities and best practices to consider for modern breweries and distilleries.

Getting Started with Canning

  Craft beverage producers typically get into canning to sell more products because it’s convenient and profitable to sell canned beverages to-go behind the taproom bar. Oktober Design, a Grand Rapids, Michigan-based can seamer company, told Beverage Master Magazine that a single-head canner offers a low barrier to entry into production canning. Oktober began online sales in 2016 and has a location in Sparks/Reno, Nevada to serve West Coast customers in addition to its vibrant West Michigan shop.

  “Even a manually loaded seamer can seal over nine cans per minute, making it quick and easy to offer cans in display coolers, local markets and convenience stores,” said Dennis Grumm, Oktober CEO and engineer. “This lets you test how your products perform in new venues, offer distribution samples and try out different can sizes. It’s a tool you’ll wonder how you lived without.”

  Grumm said that getting started in canning is surprisingly straightforward and that the most challenging decision is often choosing your initial can size. But if you decide to switch sizes later on, it’s easy to swap out the necessary parts to accommodate different cans.

  “Ordering a can seaming machine and cans from our website is as simple as click and buy,” said Grumm. “We’ve also curated a wealth of how-to videos that cover everything you need to know. And if you have any other questions, we’re always just an email or phone call away.”

Examples of Canning Systems

  Brewers and distillers have numerous options when choosing a new canning system. A good canning system will preserve the taste and quality of your products while extending their shelf life and boosting your brand reputation. With an effective canning system, you can customize your production, ensure proper hygiene, achieve consistent fill volumes, maintain consistent carbonation and continually deliver fresh products to your customers.

  Pneumatic Scale Angelus, offers open-air CB50F and CB100F systems with magnetic flowmeter technology to fill up to 100 cans per minute. The company’s CB50C design utilizes counter-pressure filling technology perfect for ready-to-drink cocktails, hard seltzers and sparkling wines. Pneumatic Scale Angelus also offers a full rotary design with a compact footprint to fill up to 150 cans per minute in a smooth, continuous motion.

  Regardless of your chosen company, there are two main types of canning systems: single-head canning machines and full canning lines. Single-head canning machines are great for smaller breweries because they are affordable and easy to use. While full canning lines are considerably more expensive, they take care of the entire process, from purging to filling and canning.

  With an increasing number of beverage companies now canning more than just beer, it’s important to consider systems that can accommodate canned cocktails, hard seltzers, kombucha and cold-brew coffee. Look for canning systems that let you package various beverage types and fit into your space. Some canning systems support higher carbonation volumes than others, so assess the filling technology, tubing and flow control dials of the machines you are comparing.

Choosing a Can Seamer

 A can seamer is a valuable piece of equipment in the craft beverage industry and might be the key to boosting your to-go sales without breaking your budget.

  “Our most popular product across both breweries and distilleries is the Model 8 Automatic Can Seamer,” said Grumm from Oktober. “What varies is typically the can size chosen for different types of beverages. Craft breweries often opt for 16 oz. or the large 32 oz. cans, while premium beverages are often offered in 8 oz. or 12 oz, ‘sleek’ cans. The versatility of the Model 8, which can seal any can size, makes it the favorite in many craft beverage categories.”

  Grumm said that many of Oktober’s machines have sealed hundreds of thousands of cans with minimal maintenance.

  “A simple wipe-down every day and a dab of grease in a couple of spots periodically is all it takes to keep your seamer running smoothly,” said Grumm. “If anything does go wrong, it’s usually a quick adjustment or a small, inexpensive replacement part that we can guide you through replacing with common hand tools. After nearly nine years in the business, we still don’t need a dedicated service team, and we plan to keep it that way.”

Sustainable Bottling Ideas

  One reason why breweries and distilleries are switching to cans is for sustainability. However, modern technology is paving the way for sustainable bottling systems that give beverage producers more choices without compromising their values.

Innovative companies are experimenting with alcohol bottles made from recycled PET, which are far lighter than glass and BPA-free. The British packaging company Garcon Wines makes these bottles flat so they fit nicely into cartons without extra packaging and in larger quantities on shipping pallets. PET bottles can often be refilled multiple times and recycled, offering shatterproof properties and lighter weight.

  Graham Packaging sells recyclable PET cans and bottles for beer, wine and spirits. Its products have a proprietary barrier technology that provides excellent oxygen, carbon dioxide and light protection. Meanwhile, the sustainable bottles are easily accessible with recloseable screw caps and are easy to transport, lightweight, recyclable and shatterproof.

  Another company, Frugalpac, makes bottles with 77 percent less plastic than a standard plastic bottle and that is resistant to humidity, spills, premature spoiling and breakage. The Carlsberg Group created a “green fiber bottle” made from paper, and other beverage organizations have been working toward creating totally organic paper bottles. Meanwhile, some craft beverage makers participate in BottleDrop Refillable programs to pursue sustainability goals while controlling supply needs and overcoming potential shortages.

Consider Contract Canning and Bottling

  Many breweries and distilleries contract out their canning and bottling to an outside company. These companies often handle the entire packaging process for you and can provide advice about the best bottles and cans for your products.

  Outsourcing this work can be beneficial because canning and bottling equipment can be prohibitively expensive and challenging to set up and maintain. Staff members must also be adequately trained to operate it safely and effectively.

To choose a contract canner or bottler, determine your budget and assess the menu of various companies’ services. If you don’t have the time, space or money to control your own packaging process, a contract arrangement may provide new avenues for experimentation and expansion as your business grows.

How to Boost Your To-Go Sales

  To-go sales can dramatically improve a business and turn on-site consumers into brand advocates outside the tasting room. To-go purchases are investments in your brand, an opportunity for greater public exposure and ensure a higher likelihood of customer return. 

  Grumm from Oktober advises producers to use clear, engaging signage to inform customers about their to-go options and prices.

  “This simple step can prompt impulse purchases and drive last-minute sales,” he said. “Train your staff to mention to-go options, especially when customers show interest in specific products. Highlighting that they can enjoy their favorite items at home can encourage additional purchases.”

  Whether you choose cans, bottles or a combination of the two, it’s essential to research and understand what options are available and how they could affect your bottom line. As Grumm mentioned, simply having your staff members ask customers if they want to make a to-go purchase can create a huge jump in sales, thereby justifying a new canning or bottling investment in the long run. Research shows that customers who make to-go purchases are also more likely to return to your business, which is a great way to expand brand awareness and help it succeed. You can go one step further with this effort by creating attractive, eye-catching displays for your to-go products near the exit and offering discounts on seasonal products or rewarding loyal customers with special to-go deals. 

Elevating Beverage Distribution

Cyndi

The Case for AI-Driven Systems Over Legacy Platforms

android robot standing behind a bar serving a glass of alcoholic beverage

By: Ian Padrick – Co-founder and CEO of Ohanafy

The beverage industry in 2024 is characterized by rapid evolution, driven by shifting consumer preferences, technological advancements, and new market dynamics. As consumers increasingly demand healthier and more customized beverage options, the industry is witnessing significant changes in product offerings and business operations. This landscape presents unique challenges and opportunities for beverage distributors, particularly those operating on outdated legacy systems.

  Legacy systems, which have been the backbone of distribution operations for many years, are increasingly becoming a liability. These systems are often inflexible, unable to scale with business growth, and lack the advanced analytics capabilities required to respond effectively to fast-changing market conditions. They struggle with integrating new data streams and automating processes, leading to inefficiencies in inventory management, customer relationship management, and overall supply chain operations.

  A recent study by Aberdeen highlights a stark reality: businesses that spend 12% of employee time searching for data can incur up to $1.2 million in unnecessary costs annually for a company with 200 employees. This underscores the critical need for systems that enhance efficiency and profitability by reducing wasted time and resources on inefficient data management.

  In contrast, AI-driven systems offer robust solutions by harnessing the power of data analytics and machine learning. These modern platforms can integrate diverse data sources, providing a holistic view of business operations and consumer trends. This integration enables more informed decision-making and faster response times. Therefore, transitioning to AI-driven systems is not just about keeping pace with technological trends but fundamentally enhancing beverage distributors’ strategic capabilities.

The Risks of Legacy Systems

  One of the primary risks associated with legacy systems is their inherent lack of integration capabilities. These systems often operate in isolation, meaning that data silos are typical. When information cannot flow seamlessly between sales, inventory management, and customer relations, inefficiencies abound. This can include delayed order processing, inventory discrepancies, and a poor customer service experience, which can erode trust and reduce client retention.

  Moreover, legacy systems typically lack scalability. As businesses grow and market demands shift, these systems struggle to adapt. This inflexibility can stifle innovation, as adding new features or expanding into new markets might require extensive manual intervention or even complete system overhauls, which are costly and time-consuming.

  Another significant risk is the absence of robust analytics. Legacy systems do not utilize the power of modern data analytics, which is crucial for making informed decisions. Without these insights, companies may make choices based on outdated or incomplete data, potentially leading to a general lack of strategic decisions.

The AI-Driven Solution

  Transitioning to AI-driven systems can effectively address these risks. AI-enabled platforms offer integrated tooling where data from various departments is consolidated, providing a unified view of the business. This integration enables more streamlined operations, from inventory management to customer relationship management, ensuring that all parts of the business are aligned and efficient.

  AI-driven systems are inherently scalable. They are designed to grow with the business, easily accommodating new functionalities or market expansions without the need for disruptive overhauls. This flexibility ensures that beverage distributors can respond quickly to market changes, a crucial capability in an industry as dynamic as beverage distribution.

  Perhaps most importantly, AI-enabled solutions have advanced analytics and machine learning capabilities. These tools can analyze large datasets to uncover trends and patterns that might not be visible otherwise. For instance, predictive analytics can forecast demand more accurately, enabling better inventory control and reducing overstock and stockouts. Similarly, machine learning algorithms can enhance customer segmentation and personalize marketing efforts, increasing sales and customer loyalty.

Applications of AI in Beverage Distribution

  The transition to AI-driven systems in the beverage distribution industry represents a significant leap forward in operational efficiency and market responsiveness. Here are several systems that stand to benefit from leveraging artificial intelligence to enhance various aspects of the distribution process.

Inventory Management: AI significantly improves inventory accuracy and efficiency. By analyzing patterns in sales data, AI can predict future demand more accurately, enabling distributors to optimize their stock levels. This reduces the risk of overstock, which unnecessarily ties up capital, and understock, which can lead to missed sales opportunities. For example, AI systems can integrate historical sales data with seasonal trends and promotional schedules to adjust inventory levels in real-time.

Route Optimization: AI-driven logistics applications can dramatically improve delivery efficiency by optimizing delivery routes and schedules. These systems analyze traffic data, weather conditions, and delivery windows to suggest the most efficient routes, reducing fuel consumption and delivery times. This cuts costs and enhances customer satisfaction through faster, more reliable service.

Customer Relationship Management (CRM): AI enhances CRM systems by providing deeper insights into customer behaviors and preferences. This enables personalized marketing strategies, such as targeted promotions and product recommendations based on data-driven insights. For instance, an AI-enhanced CRM system can identify purchasing patterns and predict when customers might be ready to reorder or suggest new products they are likely interested in, thereby increasing the potential for upselling and cross-selling.

Sales Forecasting: AI algorithms excel at processing large datasets to identify trends that would be difficult for humans to spot. In beverage distribution, AI can analyze data across multiple channels to forecast sales with a high degree of accuracy. This allows distributors to better align their schedules and marketing strategies with anticipated market demand, reducing the risk of surplus and shortages.

Operational Efficiency: Beyond these specific applications, AI drives overall operational efficiency by automating routine tasks, such as order processing and payment transactions. Automation reduces the likelihood of human error and frees staff to focus on more strategic tasks requiring human oversight, such as customer service and business development.

Security and Compliance: With increasing data breaches and stringent data protection regulations, AI systems can also provide advanced security measures to protect sensitive information. Moreover, AI can help ensure compliance with industry regulations by monitoring and reporting deviations in real-time, thus avoiding potential legal and financial penalties.

Embracing the Transition to AI-Driven Distribution

Distributors that have switched to AI-driven systems often report substantial improvements in operational efficiency and customer satisfaction. However, transitioning to a new system is not without challenges. It requires careful planning and a clear understanding of business needs. The key to a successful transition lies in choosing a platform that is not only powerful but also aligned with the business’s specific needs and goals.

  While legacy systems have served the beverage distribution industry well for many years, the rapid pace of technological advancement and changing market dynamics make it clear that the future belongs to AI-driven solutions. By embracing these modern systems, distributors can remain competitive in an increasingly complex and fast-moving marketplace.

About the Author

  Ian Padrick is co-founder and CEO of Ohanafy, the leading distribution management platform built on Salesforce. Before Ohanafy, Padrick has served in strategic roles at Salesforce, Veeva, nCino, Accenture, and Capgemini. He is highly regarded for his strategic vision and leadership within the Salesforce community and for continually advocating for the integration of AI-enabled technologies to enhance business operations and customer engagement. To get in touch, visit ohanafy.com/contact.

Best Practices for Barrel Aging

Cyndi
stacks of distillery barrels

By: Kris Bohm – Owner of Distillery Now Consulting

The process of putting distilled spirits into barrels whether it be for transportation or maturation is a centuries-old process.

  There is a wonderful transformation that occurs when spirits spend time in a wooden barrel. Among the general public there’s a perception that time is the only factor that matters when it comes to the quality of a matured spirit whether it be whiskey brandy or rum. It is known among distillers that age is only one of a multitude of factors that actually determine the flavor of the spirit when it comes out of the barrel. In this article I’ll break down some of the most critical factors that affect the transformation of spirits in a barrel. Lets jump in and break down the barrel aging and the best practices for it.

Distillation and Congeners

  Distilling is the first step that will affect how a spirit matures. In the process of distilling the heads and tails cuts that are made by the distiller have a massive effect on the character of  the spirit. Whiskeys that are distilled with very tight cuts when matured for a long time will often come out of the barrel rather flat and often have a strong oak flavor. Whiskeys that are distilled with very broad cuts with a considerable amount of tails and oils left in the distillate often need a long time to mature but also will have much more depth than complexity to the finished whiskey.

Barrel Choice

  When it comes to aging whiskey such as bourbon or rye in America it is a legal requirement to use new American Oak. There are still a multitude of options within the legal requirement of new oak. Barrels can come in many different sizes and also char or toast levels. All of these have a strong effect on the change in the flavor of the spirit. It is a bit of a misconception that smaller barrels tend to mature spirits quicker. Smaller Barrels have a larger surface area ratio to the amount of whiskey in the barrel. This increase in surface area forces the whiskey to take on more intense oak characteristics faster. While a small barrel may give the impression of a more mature spirit faster it is often overly tannic and not as well balanced in flavor as a whiskey that comes out of a full size 53 gallon barrel.

Storage Location

  When barrels are being stored (commonly for several years) the location where the barrel is stored has a strong effect on the flavor of the whiskey. The environment where a barrel is stored also affects how much loss (evaporation) will come out of the barrel. Temperature range and humidity are two critical factors to consider when selecting a location for storing barrels. Barrels that are stored in a location that is relatively hot will typically see higher rates of evaporation compared to barrels that are stored in a colder location. The same goes for humidity when barrels are stored in an area that is humid they typically see much lower rates of evaporation then barrels stored in areas that are dry. This is not to say that the ideal location to store barrels is cold and humid as barrels stored in this type of climate such like the climate of Scotland have very slow maturation rates.

   It is important to consider the overall climate and how it can be affected or changed to better control the maturation of spirits. There are many distilleries located in colder climates that will heat their barrel storage warehouse to help speed up the maturation of the spirits. Some distilleries even go so far as to heat and humidify the air in a barrel storage space to speed the maturation while minimizing the evaporative loss of spirits from the barrels.

Air Flow

  While temperature and humidity are two of the most important factors in barrel maturation, air currents also play a role in how spirits mature. It has been found that barrels that are stored in drafty buildings or near doors and windows that see air flow around barrels will often have much higher evaporative losses compared to barrels stored in a location that has minimal air flow or air exchange around the barrel.

What Happens in the Barrel

  The maturation of spirits within a barrel is said to be both an additive and subtractive process. It is additive in that characteristics from the wood and the charring of the wood add tannins and lignins to the alcohol. The process of maturation in a barrel is also subtractive in that some of the less desirable components of distilled spirits evaporate out of the barrel as the spirit matures. When alcohol is placed within a wooden barrel the alcohol reacts with oxygen and is partially transformed into aldehydes. The continual exposure of the aldehydes to oxygen eventually transforms them into acids. These acids undergo esterification in the maturation process which can change the mouthfeel of the whiskey. This change adds to the complexity of flavor within the spirit.

Barrel Management

  Creating consistent world class spirits is only possible through excellent barrel management. This is achieved through concise record-keeping and traceability. All barrels should be clearly labeled and identified. Clear identification allows the management handling the barrels to know the contents, age and trace information back to the distillation records of the spirit. There are great modern ways and technology to track and identify barrels but good record keeping of every time a barrel is sampled and or moved can be the difference between good and great spirits.

Age Statements

  The statement of the age on the label of a bottle of whiskey will often be one of the defining factors in the perception by the consumer of the “quality” of the spirit. This perception can be extremely hard to overcome and will often push distillers to age their spirits to an age that is perceived as high quality.

  To consistently produce a spirit that is of a certain age can be challenging or in some cases even impossible if there is not enough distilled spirits that is of the acceptable age to meet the age statement on the label. Consideration should be given early on to the quantity of barrels being produced to ensure adequate stock of spirits when the time comes to sell those aged spirits.

Pricing Modeling

  Careful consideration and planning should be given to the expected final retail price of the spirits you intend to age in barrels. Nothing could be more detrimental to launching a new brand than being priced far above comparable competitors due to your cost of manufacturing being higher than anticipated.

  A cost analysis must be done before investing money into aging spirits to ensure that the all cost of manufacturing including anticipated evaporative loss can be recouped with a profit in the manufacturing of those distilled spirits.

Building Your System

  The perfect way to effectively mature and manage barrels of spirit is going to be different for every person. It takes a considerable level of planning preparation and continual execution to create consistent spirits. Planning your process before you start it and creating a system to effectively implement the plan is the best way to ensure when the time comes to bottle and sell your spirits the quality of the product will be top notch.

Ten Ways to Keep Profits on Tap

Cyndi
piggy bank sitting on short stacks of money

By: Raj Tulshan – Founder & Managing Member of Loan Mantra

Over the past two years the cost to run a business has risen sharply with inflation surging to over 13%. This squeeze leaves many business owners trying to operate more efficiently and find ways to do more with less — making every dollar count. A recent survey by Vistage reports that two-thirds of small business owners have either cut costs or plan to reduce spending in the near future. The majority, 67%, also plan to seek business funding over the next 12 months.

  Finding and evaluating the best financing options can be confusing for business owners that are already short on time and money. Using a one-stop loan application portal to find the best suited options like the one at Loan Mantra is a way to access multiple commercial loan options in one place and avoid high-interest debt. In addition, here are some tips to keep profits on tap.

Monitor Cash Flow Closely: Cash or flow management is critical for beverage businesses, as even minor fluctuations can have a significant impact on financial stability. Keep a close eye on your cash flow by monitoring incoming and outgoing payments regularly. Implement invoicing strategies to encourage prompt payment from customers and consider offering discounts for early payment to improve cash flow. By staying proactive and vigilant, cash flow crunches can be avoided to maintain a healthier financial position in the long run.

Reduce Overhead Expenses: Examine overhead expenses carefully and look for opportunities to reduce costs wherever possible. This may involve renegotiating lease agreements, downsizing commercial space, installing lighting timers or switching utilities and service providers to save on electric bills, phone service and Wi-Fi. Encourage employees to adopt energy-saving practices, such as turning off lights and equipment when not in use to save money on lower utility bills. Have major systems inspected for water leaks and waste. Saving dollars on overhead expenses is one of the best ways to contribute to your bottom line.

Negotiate with Suppliers: Building strong relationships with your suppliers can pay large dividends when it comes to saving money. Don’t hesitate to negotiate for better prices or discounts, especially if you’ve been a loyal customer. Explore different vendors and compare prices to ensure you’re getting the best possible deal on supplies and materials. Additionally, consider joining co-ops or buying groups with other businesses to increase purchasing power and negotiate bulk discounts.

Invest in Human Capital: Thirty three percent of U.S. companies expect employee turnover to increase this year according to a recent poll, costing an average of $36,295 per employee. While it may seem counterintuitive to spend money on training, investing in your employees can yield significant long-term savings. Research from LinkedIn found that 94 percent of employees say they would stay at a company longer if it invested in helping them learn. Well-trained employees are more efficient and productive, leading to lower turnover rates and reduced recruitment costs. Provide ongoing training and professional development opportunities to help employees stay current with industry trends and best practices. By investing in your team, you can build a skilled workforce that drives business growth and profitability.

Get the “Lifetime” worth out of Equipment: I was talking to a friend about their recent doctor’s office visit. During the visit, my friend noticed that as the medical tech entered the room, they dragged a large unit behind them bumping into both doorposts and finally hitting a back wall. They noticed how this tech roughly handled expensive medical equipment. This illustrates an important point. If a company purchases equipment designed to last 10 years but it only lasts 5, it will need to be replaced before its “lifetime worth,” or it will need replacement 5 years earlier than expected. This can add up to thousands if not millions of dollars in unintended expenses.

Train to Remain: Make sure that employees are properly trained to use equipment safely to minimizes workplace hazards to avoid unfortunate events that could result in heavy losses. It is a good idea to periodically check on employees to see how costly business equipment is being used and reward or remediate actions if needed. And don’t forget machines need regular scheduled maintenance for cleaning and repairs. Getting a lifetime worth out of equipment contributes to automatic savings and impacts profit.

Moderate prices: The public has hit a tipping point where high prices are driving consumers away from fast and quick-serve restaurants to eat at home. Prices at quick serve establishments rose 5% in March over the same month in 2023 while grocery prices have increased more slowly, according to the Bureau of Labor Statistics. The take-away? If price increases are needed, avoid this kind of consumer sticker shock by moderately raising prices slowly over time.

Drink in new distribution sources: Beverages now influence where consumers are choosing to eat. The National Restaurant Association’s 2024 State of the Restaurant Industry report, says that alcoholic beverages no longer take a back seat as just a “compliment” to dinner but can influence consumer’s choice of one restaurant over another acting as a key driver to the establishment. Seven out of 10 consumers who drink beer, wine, or cocktails claim the availability of alcohol beverages would make them more likely to choose one restaurant over another. Alcohol brands can approach eateries, local restaurants or franchise chains to form partnerships to push sales.

Get ready to go: Half of full-service restaurants deliver alcoholic drinks with food orders and 96% say they’ll continue to if permitted to do so in their area. 93% restaurants also offer alcoholic drinks with pick-up orders, according to the same NRA report. For operators who serve alcohol, beer is the most common alcoholic beverage served with takeout or delivery orders, with 83% of restaurants offering it. Wine by the bottle is available at 65% of full-service restaurants that sell alcohol with takeout or delivery, and cocktails are at about 6 in 10 full-service restaurants selling alcohol to-go. Locally sourced beverages, such as craft beers, are also popular among Gen Zs and millennials, as are alcohol-to-go selections.

Fake it until you make it: The mocktails are coming! The popularity of no and low-alcoholic beverages are anticipated to grow to 4% share of the alcohol market by 2027. Non-alcoholic beverage sales increased by 32% as compared to the year before while total alcoholic beverage sales for the same period only increased by 1%. Non-alcoholic beer “dominates” the no-alcohol category over wine and spirits while non-alcoholic craft beer claims over a quarter (28%) of the non-alcoholic beer available. The demand is partly fueled by more health-conscious, younger consumers who are concerned about personal wellness, low carb/calorie offerings and choosing brands that are sustainable and environmentally friendly.

  Saving money is a crucial aspect of managing business and implementing the right strategies can make all the difference. By investing in human capital, getting a lifetime worth in equipment, negotiating with suppliers, monitoring cash flow, reducing overhead expenses and expanding distribution channels, business owners can achieve greater financial stability and long-term success. With careful planning, smart decision-making and by making every dollar work harder, beverage businesses can thrive in today’s tough market and keep more profits on tap.

  Raj Tulshan is the founder and managing member of Loan Mantra, a one-stop FinTech business portal that democratizes the loan process by providing corporate sized services and access to entrepreneurs, small and medium sized businesses. Connect with Raj and Team Loan Mantra at 1.855. 700.BLUE (2583) or info@loanmantra.com.