Category: Distillery

SPSCC Launches Craft Brewing and Distilling Program in Washington State

Cyndi

By: Becky Garrison

In 2018, South Puget Sound Community College (SPSCC) in Olympia, Washington launched the first associate degree program in the United States that focused on craft brewing, distilling and cider making. In comparison to institutes that award certificates upon completion of their programming or colleges that offer Bachelor of Science((BS) degrees designed to teach the science behind these arts, SPSCC’s program includes instruction on the full range of practical skills required to one to open their craft establishment or secure employment as a brewer, distiller or cidermaker. Students enrolled in this program will learn the entire production process, including product development, packaging and label design, along with the necessary business skills required to operate a craft industry in the 21st century. 

  Washington State proves to be a logical site for establishing this practical craft-focused programming, given the role Pacific Northwest brewers played in launching the craft beer revolution. Currently, this state ranks among the top in the nation for the number of craft breweries and distilleries, as well as the production of apples for making cider.

SPSCC’s Craft Brewing & Distilling Program

  SPSCC partnered with Craft District, LLC to lease up to 10,000 square feet of space that includes classrooms, labs, a small-scale production space, offices and a conference room. Craft District oversees the Tumwater Craft District which is located within proximity to historic Olympia Brewing Company (1896-2003).

  As noted on The Tumwater Craft District’s website, “The district was born out of a Washington community vision for a handcrafted space for people, by people. Blending shopping, services, local arts and education, here you’ll find vibrant retail, dining and event spaces where friends and family can experience first-hand the collaborative, vibrant state of Pacific Northwest craft. Rooted in Tumwater’s brewing history, Craft District blends a brewing and distilling educational experience with the region’s passion for all things crafted, from beer, wine and spirits to restaurants, boutiques and meetup and startup spaces. At the center, a 2,000-person amphitheater for live music and other events.”

SPSCC Degrees Offered

  Students can choose between two two-year tracks. The two-year associate in applied science (AAS) program focuses on the science and production of craft beer, spirits and cider and is geared toward those without a college degree. Those who already possess a degree in business can apply for their two-year Bachelor of Applied Science (BAS) program, which is designed to boost one’s career in craft business management and quality assurance. In both programs, students have the option to enroll in two of the three tracks. Currently, over half of their students chose the brewing program, with approximately 35 percent choosing the distilling program and the remaining option for the cider program.

  These programs are available to those who are 21 and older, with a mix of those looking to enter the industry, veterans seeking to expand their skill sets and retirees looking for a second career. The majority of the student body comes from the Pacific Northwest, though they recruit nationally. So far, the average age of their students is 37, with 80 percent male and 20 percent female.

  Their inaugural cohort, which graduated in 2020, consisted of 25 students, though they can take a maximum of 120 students. Students are divided into four cohorts, each comprising a maximum of 30 students. This small size affords the students individual attention while ensuring that the facility does not become overcrowded. Also, this intimate space allows for considerable experimentation, with students encouraged to explore their creative side while receiving guidance on how to fine-tune their products.

  The first year of the program focuses on building a foundation in brewing, distilling and cider making. The following year, students will implement this theoretical knowledge into practical application by creating actual products, including developing the packaging and design, along with learning the necessary business skills required to operate a small startup operation. Their goal is that this program will lead to long-term, living-wage jobs for their graduates, which, in turn, will benefit both the local community and the surrounding region.

  For those living outside of the Olympia area, most of their classes are available online, though they require three weekends per quarter on-site at their facility in Tumwater. In addition, they plan trips to equipment fabricators, such as JV Northwest in Camby, Washington, and agricultural hubs, such as Yakima’s hop fields, which grow about 75 percent of the hops produced in the United States.

  This hybrid model allows for a flexible schedule that can accommodate a wide range of experiences and lifestyles, from those new to the industry to veteran home brewers. Also, this hybrid model allows people with full-time jobs or other obligations, such as child or elder care, to participate in this program as they can work their schedule around their prior commitments.

  Currently, they have one full-time faculty member: Dr. Chelsea Gustafson, the science professor. All other faculty members are adjunct professors who also work in the industry.

According to Jason Parker, co-founder of the Seattle-based Copperworks Distilling Company and an advisor to this program, this opportunity best serves two roles. One is helping people who are considering opening their own brewery, distillery or cidery make more informed decisions, which one hopes will help save some of the hobbyists from squandering their life savings. The other big value is having a place to send employees who have worked for a small company for a while and want to advance, but no one is available to train them on what they need and would like to know.

SPSCC Partnership with Percival Creek

Given that colleges cannot directly own a commercial brewery or distillery, the South Puget Sound Community College Foundation formed an LLC to oversee Percival Creek. Slated for opening in Summer 2024, this tasting room situated in the Tumwater Craft District will feature select offerings created in part by teachers and students while also providing students with practical experience managing the business side of the beverage industry.

  Percival Creek Brewing features bohemian pilsner and pale ale beers, with plans to feature a total of six to 10 taps highlighting the best recipes produced by students and staff. Currently, Percival Creek Cider offerings include blueberry and habanero-infused ciders, with Percival Creek Distilling striving to create spirits that blend well in cocktails. While they do not have a full cocktail bar, they will feature select cocktails, such as a Moscow Mule, made using Percival Creek spirits and a ginger beer made in-house, along with light appetizer options.

  From a consumer perspective, visitors guests can soak into the area’s rich brewing history, knowing they are helping to build up the next generation of craft makers. That said, Scott Carroll, the business director of SPSCC’s Craft Brewing and Distilling, doesn’t want people to purchase products from Percival Creek solely because they want to support a college. “The products need to be excellent. That’s what we do. This is not really going to be that big of a reach because we have such terrific instructors and mentors.”

  Also, they partnered with Total Wine as a commercial partner to distribute their products to a broader audience soon. According to Carroll, this partnership benefits both parties. “We can use our capabilities as an educational institution and educate employees about how spirits are made, which will translate to a better guest experience when someone goes in to buy something from Total Wine.”

The estimated cost for this program is around $2,000 per quarter, with their foundation making scholarships available to students. Other funding sources include work-study programs and workforce transition funds.              

  Detailed information about SPSCC’s Craft Brewing and Distilling programs can be found on their website: https://spscc.edu/food-beverage-arts-hospitality/craft-brewing-distilling

Braxton Brewing Company

Cyndi

Beer, Bourbon Barrel Aging and the Path Forward

many people surrounding the bar in Braxton Brewing Company

By: Gerald Dlubala

We never know when the entrepreneurial spirit may hit. For Evan Rouse, co-founder and CPO of Braxton Brewing Company, it hit while he was still in his teens.

  But he was interested in something other than the businesses many teens jump into, like grass-cutting or retail careers. Rouse’s interest was the business and art of craft beer and brewing. Even though he was only 16 years old at the time, nowhere near the legal age to enjoy a craft brew, that didn’t stop him from following his passion and building his first home brewery in his family’s garage on Braxton Drive. Yes, you read that right. Evan Rouse was brewing craft beer in his garage years before he could legally enjoy the fruits of his labor.

  But he wasn’t finished there. Rouse had a vision of what the perfect craft brewery would be like. He envisioned a comfortable place that brought folks together to relax while enjoying whatever style and type of beer they preferred. With that vision in mind, Rouse and his brother opened Braxton Brewing Company. Braxton Brewing Company celebrates the Rouse family’s determination, knowledge and pride while being a brewery everyone can enjoy, regardless of taste and style preferences.

From Family Garage to Multiple Locations

  “We opened in March 2015,” said Jake Rouse, Evan’s brother and the co-founder and CEO of Braxton Brewing Company. “Opening a craft brewery was the natural progression and conversion of my brother’s initial interest in craft brewing back in our garage on Braxton Drive. I was fortunate to be able to sell my successful technology company at the time, and we decided to look at the craft brewing landscape. Evan was more than ready to jump into the industry, so we basically took a leap of faith and opened Braxton Brewing Company in Covington. That’s our original spot. We later opened another location in Cincinnati after the pandemic. When the pandemic went through, the owner of a closing Cincinnati taproom reached out to us based on our experience and expertise to see if we wanted to take over the location. We did, and now have taprooms there, at CVG International Airport and in Fort Mitchell, Kentucky.”

  The Rouses are planning a fifth location in Union, Kentucky, just around the corner and a few blocks from the garage where Evan first set out on his brewing journey. Slated to open this fall, the Union location pays homage to the memories and location of where everything started on Braxton Drive. The 20,000-square-foot greenspace and beer garden will be home to three local favorites, Braxton Brewing Company, Dewey’s Pizza and Graeter’s Ice Cream – all in an inclusive, one-of-a-kind family destination. It’s a place to come together in the heart of Union, Kentucky, and enjoy pizza, drinks, ice cream, specialty programming, music, events and more, all in one location.

  Braxton Brewing’s Union location will also feature a full craft cocktail bar in addition to its diverse and distinctive beer list.

  “We’re excited to announce a new cocktail and bourbon partnership to appeal to our non-beer drinking customers,” said Rouse. “That bourbon partnership is helping us to create a one-of-a-kind, beyond-the-beer space in our taprooms. We also partnered with one of the best mixologists in the country to craft a unique cocktail menu that allows our cocktail-loving friends and visitors to enjoy and experience unique cocktails and quality bourbon just as if they were at their favorite distillery. We combine great spirits and a modern, comfortable setting to provide an authentic distillery experience at our taprooms.”

  Rouse tells Beverage Master Magazine that all Braxton beers are brewed in their original Coventry location, where they’ve always looked to create craft beer that appeals to the masses.

  “We want everyone to find something they like across several styles,” said Rouse. “Our brand, so to speak, is brewing and serving customer-driven beers so everyone can feel welcome and included when they walk through our doors. Whatever types and styles of beer our customers love, we want those included in our lineup, if that makes sense. We listen and try to include our customers’ preferences in our product lineups as much as possible.”

  The diverse beer menu of their Union Barrel House is typical of what is available at any one time.

  The expansive list includes variations on their signature barrel-aged beers, lagers, doppelbock, pilsners, shandies, sours, cream ales, stouts, hefeweizens and more. And, of course, you’ll always find their Garage Beer on the menu, an easy-drinking classic American light lager available in regular or lime.

Barrel Aging from the Beginning, Braxton Now Offers Private Barrel Program

  “From day one, we’ve always had a robust barrel-aging program,” said Rouse. “And when you’re a Kentucky-born brewery, you have to take pride in that program. It’s all about the beer we come up with, but it’s also about what that whole process looks like. And then we celebrate our barrel aging program with our friends and visitors at our signature end-of-year event called Dark Charge Day.”

  Dark Charge Day is a highly anticipated, end-of-year annual event created by Braxton Brewing to celebrate, showcase and sample their barrel-aged beers for the year.

  “We’ve done it from day one,” said Rouse. “This is our 10th year hosting our Dark Charge Day for our community. We shut down the street and release our bourbon-aged beers, including our bourbon-aged imperial stout. During the celebration, our visitors can enjoy and sample our offerings in an event-style atmosphere rather than maneuvering a specific single-beer release. It’s a great way to connect with our community while allowing them to taste things that they may not have had the opportunity to experience previously. It’s a way to gain new insight and knowledge about what we do and who we are, but it’s also a way to find out what releases and profiles resonate with our customers. The aging barrels are all acquired through our bourbon partnership, and we always have a large amount of them in the process of being filled for future releases. It’s always exciting to see the results and where future releases will take us.”

  Braxton Brewing offers a private barrel-aging program for those beer enthusiasts who have always dreamt of creating their own beer style. In perhaps the country’s first such experience, Braxton Brewing’s private barrel program allows customers to literally take the controls and create their own unique barrel-aged beer. Customers choose the beer style, the packaging and can even use that catchy beer name that they’ve had rattling around in their head should they ever come up with their own craft beer.

  “The private barrel program is just another option for our customers to do something different and unique,” said Rouse. “It may not be the main core of what we do, but it’s a great opportunity to experience and be part of the journey that a barrel-aged beer goes through.”

As the Industry Changes, So Must Craft Brewers

  “Realistically, the craft beer industry is changing,” said Rouse. “I think the modern craft brewer has to appeal to the varied tastes and expectations of the modern consumer. We focus on delivering an experience upon entering our taprooms that reflects customer expectations. Far too often, a brewery or taproom is delivering the same experience as multiple others nearby, and that’s just not going to work anymore. There are just too many breweries that are similar to the next brewery that may be down the street. With Braxton Brewing, any drinker can come into our brewery and taproom and have the experience that they were expecting.”

  Rouse said that the main thing for craft brewers to remember is to stay true to themselves while providing for their customers’ needs. By doing this, a craft brewer will take care of his customer base, be attractive to new customers and ultimately figure out a path forward from there.

  “Just like with us and our barrel-aging program, brand identity and customer focus,” said Rouse. “We’re doing what we think makes sense, and we’re excited to see the outcome and future path forward. But just like the majority of craft brewers have to do right now, we’re adapting, changing, focusing on what our customers want and expect and using that as a guide for future growth.”

  To find out more about Braxton Brewing Company and their locations, or to reserve a space for your next get-together, visit their website or contact them at:

Braxton Brewing Company

27 West 7th Street • Covington, KY 41011

(859) 261-5600 • social@braxtonbrewing.com

Letting Off Steam: Steam Boilers and Other Options

Cyndi
droplets of water causing steam

By: Cheryl Gray

Versatility. Safety. Efficiency. Temperature control. These are just some of the benefits that experts say boilers provide craft brewers and distillers.

  Among the most popular options are steam boilers. Steam is considered an efficient method for heating processes because it evenly – and quickly – transfers a large amount of heat. Steam volume and velocity play important roles in this process. Sizing a steam boiler to fit the capacity needs of a brewery is also important. Too small a boiler will not do the job. Too large a boiler will lead to short-cycling, which will cut the life of the boiler and cause other problems.

   In a brewery, the kind of heat that steam boilers use is essential for processes such as boiling wort, keeping fermentation on point, creating flavor profiles, cleaning production areas and sterilizing equipment.

  For distilleries, steam from boilers is as important as air to breathe. Boilers can produce an abundance of hot water at specific temperatures, a critically important function for replicating spirit recipes with a precision that guards against compromising product flavors.

  Among the companies with expertise in manufacturing steam boilers for breweries is

Hurst Boiler & Welding Company, Inc., which is headquartered in Coolidge, Georgia. The company was founded in 1967 and has since expanded its campus to nearly 17 acres, home to a 314,000-square-foot manufacturing plant that builds all types of boilers for clients worldwide.

  In going through a checklist for boilers, Hurst points out that many of its brewery clients also prefer steam models because they are non-flammable, unlike direct-fired heating options. Pressure relief valves are another feature that helps to ensure safe operation. Steam generated from boilers is also versatile since it can be used for multiple brewery operations beyond heating, such as powering mechanical equipment like pumps and motors. When it comes to cleaning, steam is known for its sanitizing properties. It kills bacteria and other microorganisms that can contaminate brewery products. Breweries can also use the steam to sterilize containers and packaging materials. Another good feature of boilers is that the steam created is environmentally friendly, giving users an option other than direct-fired heating, which is dependent upon fossil fuels. Finally, steam boilers are environmentally friendly. Steam can be generated using renewable sources, such as biomass or by way of energy recovery systems.    

  A rundown of popular Hurst products includes the Hurst Series 4VT Steam, a 4-pass, high-pressure vertical tubeless boiler. The company describes its Cyclone Steam Boiler with features that promise high efficiencies, lower fuel costs and rugged construction, including 6-100 HP, 201-3,450 MBTU/HR and steam to 250 PSI. The Hurst product has a compact design, comes factory assembled and is fully automatic and easy to install.

  The product can also reduce NOx, or nitrogen oxide, which are poisonous to humans. This group of chemical compounds can cause respiratory issues and other types of illnesses, which is why it is important to minimize their presence in breweries and distilleries.

  Hurst also has a line of firebox boilers, including its Hurst Series 45 and 100 Firebox Boilers. Its 3-Pass Firebox Packaged Boiler features a flexible three-pass boiler design that provides options for fuel flexibility, including gas, oil and combinations of gas and oil. It features 7.4-650 HP, 248-21,759 MBTU/HR, steam up to 15 PSI and hot water up to 100 PSI. The products are designed with the thickest, industry-wide boiler steel for 5 PSI steam/30 water. Features also include a unified refractory base floor, steel skids and lifting eyes.

  Miura America Co., Ltd. is another boiler company specializing in steam boilers. This global company, based in Japan, has its United States headquarters in Rockmart, Georgia, with regional offices throughout the U.S. Experts at Miura say that many of its distillery clients consider the steam boiler an irreplaceable part of their operations. Those experts add that not only do distilleries need a limitless supply of water, but proper temperature control of water used in distilleries lowers the risk to workers and avoids compromises to the quality of products. Steam allows distilleries to add their finishing touches and helps to ensure the flavor profiles of the distillery products.

  Steam boilers can also be used to control the temperature of an entire distillery operation. For example, many distilleries have a tasting area for visitors to try products, and some also offer tours. Both of these guest areas need air temperature control, and steam boilers can help with properly controlled steam heat. Miura considers the steam boiler the best industrial option for distilleries. The company says its boilers can start producing steam within five minutes of a cold start-up. That makes things cost-efficient for distilleries that don’t have a need to operate 24 hours, seven days a week. The company also boasts that its steam boilers are easy to maintain. Inspections take far less time as compared to other boilers. In addition, if a distillery has more than one steam boiler, it means that while one is undergoing inspection, the rest can continue operation. These are options that help distilleries stay on production schedule.  

  Miura offers a variety of boiler options, including industrial steam boilers for breweries and distilleries, such as its ultra-low NOx steam boilers. The company designs the steam boilers for the present and future needs of the brewery and distillery clients it serves. Touting a compact design and easy operation, Miura also has modular boiler systems that assist in lowering operation costs and help meet fluctuations in steam demand. The boilers don’t have to operate around the clock, which saves time, boosts productivity and drastically reduces NOx emissions. The company’s multiple boiler system designs include a backup boiler with a smaller footprint that doesn’t have to run all the time. Start-up breweries and distilleries can add capacity to their boiler rooms as their businesses grow, thus avoiding more costly upfront expenses. Safe operation is another major feature, with greater accessibility, easier system testing and the elimination of sight glass. Miura says its boilers maintain low-volume water in their tubes, thus limiting the dangerous risk of pressure vessel failures. 

  Olympic Distillers, headquartered in Port Angeles, Washington, makes distilling equipment of all types, including a full line of copper moonshine stills and beer keg distillers. The company provides a variety of stainless-steel equipment along with kits and parts. Olympic Distillers also has a full line of micro-distillery equipment for craft distillers.

  Among their boiler products is the Jacketed Bain Marie Style Boiler, a 26-gallon model designed to prevent scorching. The boiler is equipped with a 240V dual-element heater controller. The boiler’s features include a pressure relief valve, lighted overhead sight glass and a 10-inch access door. Its heating elements draw 4500w each. The still connection is a six-inch tri-clamp, and adapters are available to fit a four-inch flute on the boiler. There is another version of this product with a 53-gallon capacity and a 12-inch access door. The still connection is an eight-inch tri-clover.

  Still smaller is the Jacketed Bain Marie Style Boiler, which has a 13-gallon capacity. This boiler, intended mostly for at-home distillers, is copper-lined and made from food-grade 304 stainless steel. It is 100 percent TIG welded and available with a two-, three- or four-inch copper lid. The two-inch tri-clover element port accepts Olympic’s single-element 4500w/240V electric heater.

  Another product is the Single-Wall Boiler with a 53-gallon capacity. This boiler is made from 304 stainless steel. It comes with an agitator and 220V dual-element heater controller. The agitator is 240V 120w and 0.9 amps 1600 rpm. The still connection is four inches.

  From steam to other options, boilers play an integral role in breweries and distilleries of every size. Experts say that steam options are becoming increasingly popular for every reason, ranging from environmental integrity to cost-effectiveness. Consulting with an expert company is the first step to determining proper boiler equipment for current needs as well as for expansion in the future.

A Competitive Spirit

Cyndi
3 distillery bottles from carroll's distillery with a medal

By: Tod Stewart

One thing typically leads to something else. Not sure if this is a law of physics, a law of nature, or just a thing. However, every now and then the second something is a fair bit different from the first, a second road takes you off track from where the first was steering you. Take the case of Alex Hamer.

  IT project management was his first road, but, inevitably, the spirit(s) moved him elsewhere, onto a radically different – but in a way connected – path.

  “I worked in information technology and project management for fifteen years before making the switch to the spirits industry,” Hamer confesses. “I considered opening my own distillery, but fairly quickly realized that wasn’t what I was best suited for. While I was going through that investigative process, I also had my sights set on opening a festival exclusively for B.C. distilleries. In the end, I decided not to open a distillery, but created the BC Distilled Festival, and then went on from there.”

  “From there” included establishing the Canadian Artisan Spirits Competition (CASC), one of the country’s most respected venues for craft distillers looking to grab a bit of limelight. A pretty ambitious gesture for an admitted noob to the field.

  “When I started the Canadian Artisan Spirit Competition (CASC) I didn’t have any background in spirits competitions. I talked to a lot of distillers to find out what they wanted to see and not see in a competition, and also consulted heavily with Charlene Rooke, who became my lead judge.

  “My IT background gave me good logical and organizational skills, which are critical in running competitions like this.”

  Hamer’s “eureka” moment – when it first hit home that locally-made Canadian spirits could stand up to the world’s best – started close to home. “I remember visiting what was then called Victoria Spirits when it was operated out of a rural property on the Saanich peninsula, where Peter Hunt operated a fire-heated still. We tried their gin and the barrel aged gin. It was the first time it struck me that spirits could be made locally and involve some creativity.”

  Knowing that small, artisan distilleries were making great products in his home province of British Columbia – and seeing that similar things were happening in several other provinces –Hamer established CASC’s goal to bring awareness and credibility specifically to this industry, and to help distillers demonstrate that their products were of high quality to their customers.

  Hamer’s passion for local spirits, and his dedication to CASC, led him further into the world of spirits competition. In addition to CASC, Hamer took over operations for the Canadian Whisky Awards (CWA) in 2022 having met Davin de Kergommeaux, the founder and chair of the CWA, several years ago at the Victoria Whisky Festival. “I think he appreciated the expertise I had developed in running spirit competitions, and our values certainly aligned; for example, both competitions are judged entirely blind, we seek our expert judges, and not every entry is given a medal,” Hamer recalls, adding that de Kergommeaux handed over the reigns to Hamer to focus more on writing. (If you want to become an immediate expert in Canadian whisky – and take a deep dive into Canadian distilling history – check out de Kergommeaux’s Canadian Whisky: the essential portable expert, now in its third printing.)

  Of course, including the word “artisan” in the name of anything immediately begs for a definition – at least for the intended purpose.  “I spent a lot of time thinking about and consulting to come up with our definition of artisan distilleries and spirits, Hamer admits. In the end, he settled on the following criteria.

  “First, the spirit must be distilled and bottled by the original producer – not made on contract with another producer. Second, the distillery cannot exceed 100,000 litres of absolute ethyl alcohol per year, which is over 300,000 750ml bottles at 45 per cent ABV. Third, the distillery must be independently owned and operated; it can’t be a so-called small distillery owned by a large one. Finally, everything must be distilled; you can’t just purchase ethanol, proof it down, put it in a bottle and call it vodka – it has to be run through a still.”

  For competing distillers, registration takes place from July to early September. Distillers can submit and pay for their submissions online. “We have early bird pricing, and discounts for members of Artisan Distillers Canada – the parent organization for the awards,” Hamer explains. “The pricing is marginal, so the first three entries are one price, the next three are lower, and so on. All this to say pricing runs from $150 an entry down to $80.” Distillers can enter as many spirits as they choose (one distillery submitted 14 entries one year). “We average around three entries per distillery, which has been pretty stable over the years.”

  The number of overall entries has continued to grow – as has the number of Canadian artisan distilleries. While Hamer keeps the total number of entires on the Q.T., he does reveal that he receives “a few hundred” each year. He also notes that one particular category is growing exponentially.

  “Whisky is the one category that has seen the most significant growth. In 2018, for example, we awarded five medals in a single whisky category; this year we awarded 49 medals across three whisky categories – Single Grain, Single Malt, and 100 per cent Rye.” The gin and vodka categories have also grown and are now split into contemporary and classic styles (also flavored in both categories, and aged for gin).

  So what, exactly, do competitors get for their money?

  “Top award winners – Best in Class or Canadian Artisan Spirit of the Year, for example – have had some great attention for their wins, and often see a significant increase in orders,” Hamer contends. “For spirits which earn medals, to some degree, what it means or how valuable it is depends on the distiller and how they choose to take advantage of the win. If they put the medal in a drawer and don’t mention it, it won’t mean much. But distilleries that celebrate their medals, get the word out, and include it in their marketing materials, will see the value of them. People like to know that a product has some expert validation, and even earning a bronze medal can be valuable in giving that spirit credibility.”

  “Expert” validation. Okay, who are these experts who act as judges and how are they selected? Hamer outlines the criteria:

  “We look for judges who have experience tasting and judging, and who have also demonstrated some exposure and understanding of artisan spirits. In many cases, they are different from commercial spirits. A classic example is vodka. Commercially-produced vodka will generally be as flavorless as possible, but many artisan vodkas have flavor or character left in on purpose. Judges who don’t have an appreciation for that aren’t suitable for CASC.” (I am pleased – and moderately humbled – to report that I was selected as a judge for the 2024 CASC.)

  Once candidates are selected they are sent samples to score and comment on to determine the “fit.” It also helps provide some coaching or calibration where required.

  As glamorous (perhaps even fun) as it may seem, I can tell you from first-hand experience that acting as a CASC judge is no picnic. Just organizing yourself to get through a couple hundred samples before the deadline requires some discipline and planning, and it doesn’t take long when tasting spirits that palate fatigue (or palate numbness) sets in. I was, however, pleasantly surprised by the quality of what I tasted – and not necessarily in categories where I expected to find it. Sure, the whiskies – for the most part – were quite good; a few were outstanding. But what really blew me away were the aged gins and bitters. Though some were barely recognizable as “gin,” most of the aged gins were nonetheless complex, beautifully balanced, and extremely well made. And though we are used to a few drops here and there as part of a cocktail, just mixing some of these bitters with a splash of soda made for an entirely refreshing drink on their own.

  Hamer agrees that, over the years, not only have submission numbers increased, but the overall quality has as well.

  “The quality has definitely improved,” Hamer confirms. “We try to be as objective as possible in the scoring year over year, but the standards have increased over time. The number of spirits which aren’t awarded medals is pretty consistent. The spirits which don’t earn medals tend to have consistent types of faults.

  “But at the top end of the competition, it’s harder to get gold medals than it was. There are more spirits which are higher quality, and there are only so many gold medals to go around.”

  If CASC results are any indication, the future indeed looks bright for Canadian artisan spirits. The only downside is that due to limited production volumes, finding these spirits typically isn’t easy (even within Canada). However, for spirit enthusiasts south of our border, that border is close enough for a few of you to take a trip north. Our ever-growing distilling community would love to welcome you and treat you to a taste of true Canadian hospitality.

Sourcing Grains for Craft Distilled Spirits

Cyndi
two men standing at bag with grains in their palm

By: Becky Garrison

According to Michael Swanson, co-founder, farmer and distiller for Far North Spirits (Hallock, Minnesota), craft distillers have an excellent opportunity to highlight the difference between a crop grown for flavor compared to a crop grown solely for yield. This distinction affords them unique opportunities to explore how to source the specific grains that will produce a spirit with a particular desired flavor profile.

  Swanson cites rye as an example, as that’s the primary grain he utilizes in his whiskeys, and he observed how this scenario plays out similarly to many crops. As he observes, historically and across multiple countries, winter rye has been grown and sold as a commodity. There are exceptions to this, particularly in pre-prohibition Pennsylvania, where rye was grown specifically for use by the many distilleries across the state. But for the most part, rye was and still is treated as a commodity. However, when they started growing rye to distill into whiskey, they realized that their particular variety had a distinctive flavor profile.

  So, Swanson and his team conducted a three-year crop research study that was the first of its kind. In this study, they grew 15 different varieties of rye and then milled-mashed-fermented-distilled them individually. From this, they could determine that all other things are equal, the variety of rye alone affects the flavor of the whiskey. Also, after barrel aging the whiskey, they found that the aging process amplified the differences in flavor between the varieties. In particular, the open-pollinated varieties showed a much broader flavor spectrum than the hybrid varieties.

  Despite the increase in flavor in the open-pollinated varieties, the hybrid varieties have been quickly gaining acreage across the U.S., Canada and Europe because of their much higher yields. These high yields enable farmers to increase their gross revenue to the point that growing hybrid rye can be almost as profitable as a corn/soybean rotation, with much lower input costs. But growing the majority of open-pollinated varieties at this price point isn’t profitable. Hence, mass producers of whiskey aren’t willing to pay more for open-pollinated rye due to the massive number of bushels that they consume in a year.

Talking About Terroir

  Swanson has observed that craft producers who focus on producing products based on flavor rather than yield are willing to pay more for grains with a broader spectrum of flavor. To this end, craft distillers have started conversations about terroir that are very similar to defining a wine by taking into account factors such as the vineyard where the grapes came from and the AVA where this vineyard is located. Simply put, place matters, with regional differences emerging among whiskeys produced by craft distillers based on where the grains are grown.

  Miles Munroe, master blender for the Portland, Oregon-based Westward Whiskey, views barley similar to how a winemaker considers different wine styles, the different grape varietals and the various climates in which they’re grown.

  “We know that barley types, soil, and climate bring diversity and complex flavors to whiskey. The shape of our custom pot stills and the way we approach distillation allows for the most amount of grain character to come through, so we’re focused on high-quality barley that has a sense of place,” he reflects.

  In recent years, the Skagit Valley in Western Washington State, situated along the same latitude as the Scottish Highlands, has emerged as a major agricultural hub. This distinction led to Copperworks Distilling Company (Seattle, Washington), Westland Distillery (Seattle, Washington) and Westward Whiskey emerging as leading players in the evolution of the creation of American Single Malt as a new spirits category.

Sourcing from Malthouses or Direct to Farmers

  Except for a select number of distilleries that malt their grains in-house, distillers work with a malt house to source and then malt the grains according to the distiller’s particular specifications for a given spirit. These malt houses can ensure that the grain meets minimum specifications so that it can be malted.

  Some craft distillers follow the model of distilleries like Westward Whiskey, where they work with malt houses that source local barley, which gives their spirits a sense of where the grain is from. Miles Munroe, master blender for Westward, chooses two-row barley because it meets the standards of what craft brewers also expect. So, they select their malt houses with these criteria in mind.

  Others, like Tyler Pederson, master distiller at Westland Distilling, work with a network of local malt houses and brokers to source their malted barley. These partners work with regional farmers to select and procure the raw barley they malt to their specifications. Pederson describes this process, “It’s a very involved effort, and we collaborate with everyone throughout our supply chain, even going so far as funding a barley breeding program to develop new varieties for the whiskey industry.”

  Westland’s Colere editions were created specifically to reflect how different varieties of barley offer different flavors. To date, they’ve released three expressions: Colere #1, made with Alba, #2, made with Talisman and their current expression and #3, made with Pilot. How Westland sources its grains was one contributing factor to its achieving B-Corp Certification in 2024.

  A small but growing number of distillers like Far North Spirits purchase their grains directly from the farmer. According to Jason Parker, co-founder of Copperworks Distilling Company, “This represents a new way of doing business where a customer is getting better flavor, sometimes at the expense of a good yield.” He cites his experience sourcing a barley variety named Alba as an example. After they created a delicious whiskey using Alba, they found their local malt house had encouraged their supplying farmers to quit growing it because they found another barley that was easier to malt and produced a higher yield. But it didn’t taste like Alba, and now the flavor it produced is no longer possible to produce.

  To convince farmers to grow specialty grains like Alba that may yield fewer bushels per acre or perform less efficiently in the malthouse, they put the word out to farmers that they were willing to pay the farmers per acre instead of per bushel. Once they contract with farmers to bill by the user rather than the bushel, thereby sharing the risk with the distillery of planting grains for flavor rather than yield, they will contract with a local malt house, such as Link Foods, to malt the barley.

  Before contacting farmers, Swanson recommends doing research into the specific varieties of grains that grow best in one’s particular area. This knowledge will help ensure that the farmer can grow this particular grain variety in a large enough quantity without sacrificing quality such that the farmer can make a profit and the distiller can produce a quality spirit.

  Gabe Toth, lead distiller for The Family Jones (Loveland, Colorado), describes how working with Olander Farms/Root Shoot Malting, which is less than five miles from their production distillery, affords them multiple opportunities. “We can develop local, unique flavor, keep our dollars local and support local businesses. We can also reduce our supply chain footprint, reducing both our vulnerability to disruption and our carbon usage via transit and work directly with our farmers to experiment with new grain varietals. This helps us support on-farm sustainability initiatives or collaborate on other projects that are a result of having direct relationships and even friendships with them.”

Challenges in Sourcing Grain Directly from Farmers

  In Toth’s estimation, price is probably the major factor working against this approach, followed by uniformity. As he reflects, “Commodity agriculture over the last several decades has increasingly squeezed small farmers out of the market, and the relatively small farms we work with don’t have the economies of scale to leverage for competitive pricing. Local grain can also be more prone to variability compared to a large processor that can over-contract and be more selective or blend away variation.”

  However, Parker reminds craft distillers that focus on making value-priced whiskeys, as opposed to flavor-driven whiskeys, that they can’t compete with the big producers on price. Big companies have economies of scale and contracts that are not available to craft distilleries. “So, you might as well chase the one thing you can control, which is good, unique flavor. To do that, you probably don’t want to be putting the cheapest ingredients in but rather use grains and other products that make a real flavor difference.”

Liquor Licensing & Insurance 101

Cyndi

What Establishments Selling Liquor Need to Know

By: David DeLorenzo

When you’re operating an establishment that serves food and alcohol, being properly licensed and insured is crucial to the safety and the success of your business. Even if you’ve been in business for some time, it’s vital to stay abreast of ever-changing laws as they apply to serving liquor, specifically. Read on for some liquor licensing and insurance tips to keep your business running strong, while you protect yourself and your staff.

  First of all, it’s important to consider the type of license that you have and the insurance that will cover it. A lot of people may have a misconception about the type of license they have and the dictation for what type of insurance that is needed. For example, a No. 6 license (subject to Arizona law), which is generally a bar license that is 100 percent liquor that will have some dictation on the type of insurance that you will need. You will have to go to markets that are fully vested in the ability to write 100 percent liquor or 50 percent or more liquor, because of that No. 6 license.

  However, the license itself is not as important as the percentage. It only matters that you have a license when it comes to insurance. For example, consider a No. 12 license, which is a restaurant license that allows you to serve 60 percent of your sales in alcohol and at least 40 percent of your sales in food. The insurance agency will look at that No. 12 license, but what they really want to know is how much you are actually serving in alcohol and how much you are serving in food.

  The reality is that most No. 12 businesses may serve 30 percent alcohol or five percent — a lot less than that 50 percent (which is generally what a No. 12 license allows for). All the insurance company really cares about or looks at is the actual percentage of liquor to food. However, if you served 60 percent alcohol and 40 percent food, the insurance company may still classify you as a bar and you will likely have a higher rate even though you have a restaurant license. It’s the percentage of food to alcohol sales that really matters when it comes to your insurance coverage and rates, not necessarily the license itself.

  In the insurance world, if you serve 30 percent alcohol and 70 percent food, for example, that is generally the threshold and the maximum for you to get the most positive and beneficial insurance rate in Arizona because your liquor is 30 percent or lower. Once you exceed that 30 percent threshold, it puts your business in another category of insurance that basically does not allow you to go to those direct markets for your coverage.

  You will need to go to a secondary market, generally a more expensive market, because your liquor liability is increased when you have more people drinking liquor. You have to be insured differently the more liquor you serve and typically those direct markets don’t want to take on that risk. However, there are other markets for that.

  If at least 30 percent of your sales are attributed to liquor, you should look into an umbrella to go over your primary coverage. This umbrella will give you another layer of protection over what you’ve already purchased in terms of your insurance.

  It’s also important to carefully analyze the amount of entertainment your establishment provides and the hours of operation if you’re getting into heavy liquor service. Those two factors will impact on your rate just as much as serving more alcohol than a standard restaurant would.

  There is nothing wrong with entertainment or later hours, but you do need to understand that those factors put you in a different classification at that point. Based on that you will need to adhere to higher rates. This is because the companies that write these have actuaries that have determined what they need to charge in order to create an actual rate that makes sense for the carrier to write the business.

  When it comes to selling to-go alcohol, it hasn’t really come to full fruition as many thought it would after COVID. There are insurance companies that write liquor stores, convenience stores or even grocery stores, which is basically to-go alcohol. When you look at those types of establishments, to-go alcohol is already being sold. It hasn’t really changed the stance from an insurance perspective when restaurants are selling to-to alcohol. They just look at the total amount of alcohol sales coming out of that establishment. For example, if a restaurant is selling only three percent alcohol and the rest is food, the insurance company won’t really look at whether that three percent is from to-go liquor sales or not.

  Ultimately, it is up to the establishment to perform in the act of not overserving a customer and not serving a customer that is already noticeably intoxicated. That is regardless of whether the alcohol is served at their establishment or purchased to-go. While selling to-go liquor as a restaurant or bar is legal, is it important to be properly licensed for that.

  For any business selling liquor, it is important to review your policies once a year with your insurance agent to ensure there aren’t any changes that would necessitate an adjustment to your coverage. It is also vital to adequately train your staff, particularly in the awareness of not overserving or not serving a customer that appears to be already intoxicated.

  Documentation of this training is also extremely important. Keeping that and all other documentation in a place that is safe and yet accessible can help protect your business if something were to go awry. If you hear of an incident, even if you don’t

know whether that person was at your establishment, collect your camera footage from that evening and save it in the event of a law suit. You may or may not be liable, but it is good to have, particularly if there was a wreck or even a death near your business. It’s a good idea to collect that data just in case. Security cameras with time-stamped data can be a lifesaver to your business and your staff.

  It’s always important to work with an insurance agent that specializes in the bar and restaurant industry. They will have the knowledge to support your needs and also ensure that you have the coverage you need to protect your business, your staff

and your clientele.

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

Tips & Trends Using Flavoring in Beer and Spirits

Cyndi
picture of many colors of different fruits

By: Alyssa L. Ochs

Every kind of beer and spirit has its unique flavor profile, yet many producers are getting creative by adding their own flavorings. Craft beverage makers can enhance natural flavors by adding flavor concentrates that tap into consumers’ sense of nostalgia and help them stand out in a crowded marketplace. Flavors can make your beverages more enjoyable than ever before. Yet, their addition to your menu should consider your target customers and be part of a strategic marketing approach that reflects their current and future tastes and interests.

  Beverage Master Magazine connected with experts in the flavoring field to help breweries and distilleries better understand this trend and how to make it work to their benefit.

The Role of Flavors in the Craft Beverage Industry

  Breweries and distilleries may use flavorings to add complexity to a beverage or to highlight its uniqueness. Flavorings can draw in new audiences that might not otherwise try a beverage and entice the imaginations of curious consumers looking for the next big thing when they go out for a drink. Adding even a single flavor can offer your consumers a sense of comfort, escapism, adventure, indulgence or reminiscent memories – all powerful concepts that go beyond simple refreshment in a glass.

  Blake Lyon, the senior applications scientist for FlavorSum, told Beverage Master Magazine that flavors provide another tool to bring your dreams to life. FlavorSum is the fastest-growing North American flavor company and has applications for alcoholic and non-alcoholic beverages, bakery and snack foods, confections and dairy.

  “A flavor company can help create your vision of a strawberry fudge sundae beer or vodka cocktail and make little adjustments until you have a smile that shows you’re proud of something you created,” Lyon said. “Strawberry not juicy enough? We can adjust the flavor. Want to add a slight caramel note to the fudge to bring out more sweetness? Flavor can make it happen. Developing uniquely great-tasting craft beverages without flavor is extremely challenging and time-consuming. Even if your first batch meets your expectations, you may be unable to reproduce it. Flavors have your back!” 

  The type of alcoholic beverage you are developing should dictate the flavors you consider for addition. For example, flavors that typically complement beers and ciders include apple cinnamon, caramel and blueberry. Peach, strawberry and guava flavors work well with vodka, while honey, black cherry and salted caramel flavors go wonderfully with whisky. Lemon and lime flavors pair well with tequila and gin, while fruit-forward flavors like kiwi and cranberry might be perfect for your distillery’s ready-to-drink cocktails.

How FlavorSum Approaches Flavors

  Lyon at FlavorSum shared with Beverage Master that while every company has a mission statement, not all truly embody the words.

  “When I joined FlavorSum, I noticed a different tone,” Lyon said. “We treat customers more like partners, and when a partner needs help, we go further than just supplying them with a great flavor. When I started, I was given a pyramid with three key points to keep in mind for every project and every customer interaction. Our core values are to strive for excellence, be a team player and do what’s right. I try to live those values every day, and I see that commitment in my coworkers as well.”

  When asked about what considerations breweries should keep in mind when adding flavors to beer, Lyon replied, “I may deviate from other companies here, but when we partner with breweries, we first ask, ‘Is your goal to do what others are doing, or do you want to forge your own path?’ 

  The answer to that question helps FlavorSum collaborate on a framework to achieve the brewer’s objective.

  “Flavors get a bad rap in the brewing industry,” Lyon added. “If I traded roles with the brewer, I might agree since creating a recipe as pure to the art as possible is often the objective. The purist approach does constrain what you can develop. I have heard of places ‘dry hopping’ with whole pies, but that won’t have the same impact as partnering with a flavor company. With flavor, you’re more limited by your imagination than by the ingredients available. We can use natural ingredients to help make your wildest dreams come to life and formulate a beverage that stands out at the tap room and parties featuring beer.”

Flavorings from Mother Murphy

Another company that works in the space of flavorings is Mother Murphy’s, a family-owned and operated food flavoring business with headquarters in Greensboro, North Carolina. Mother Murphy’s comes up with innovative ways to serve the beverage, bakery, dairy and confections markets with flavor capabilities that extend to emulsions, extracts, liquids, powders and spray-dried offerings.

  Al Murphy from Mother Murphy’s Flavors told Beverage Master how his company serves the alcoholic beverage industry by working with craft breweries and distilleries.

  “We manufacture flavors and extracts that are used to make flavored beers and seltzers,” Murphy said. “We have over 3,000 flavors that are TTB-approved with FIDS. They are used to make flavored liquors and flavored spirits. Flavors are typically used with sugar & acid to help make flavored spirits.”

  When asked what makes his company unique while operating within the food and beverage flavorings industry, he said, “Our people, knowledge within the industry and our products set us apart from our competitors.”

Benefits and Challenges of Flavors

  Lyon at FlavorSum shared some practical knowledge with us about the benefits flavors provide to brewers and distillers.

  “Flavors can save you time – time fermenting or extracting while your product sits in tanks,” he said. “You’ll spend less time cleaning since you won’t have to climb into the tank to shovel out all the leftover fruit. Flavors also provide consistency. You won’t have to worry about how the crop will turn out each year. You won’t need to spend time adjusting your formula to dial in the same flavor you gave to people last year. Flavors are the same every time and have the same dosage. You’ll gain peace of mind. You put significant time and effort into crafting a beverage for your fans to enjoy. Now, you can turn out great products with a little less effort and a consistent profile. We’re proud of our short lead times, so you won’t have to worry about having the flavors you need to meet demand.”

  The challenges of using flavorings in beer and spirits include staying authentic to the original beverage and retaining customers with the new innovations. There are also regulatory issues to be aware of, as the Alcohol and Tobacco Tax and Trade Bureau must approve flavors before they can be added to alcoholic beverages. Therefore, manufacturers need to be able to disclose the composition of their flavors to be compliant with the law.

Current Flavoring Trends

  There is little doubt that flavors are trending right now as a general concept in the craft beverage industry. An increasing number of producers are becoming interested in highlighting florals, spices, exotic fruits and dessert flavors in their beverage lineups.

  “We are watching the rise of bitter flavors showing up in craft beverages,” said Lyon from FlavorSum. “Drinks incorporating amaro (e.g., Campari) and botanical liqueurs (e.g., Aperol) have been on the rise, which shows me people are looking for drinks with a little more complexity. As people explore beverages such as an Aperol spritz, a ripple effect could lead to more consumption of gin. Cocktails like the boulevardier, which has Campari and bourbon, could increase interest in other spirits.”

  Lyon went on to share, “People may be looking for softer entries into these types of drinks, and the lower ABV found in some ready-to-drink cocktails gives them an option. We have been exploring the bitter flavors space and adding twists to classic cocktails. For instance, we put an Italian twist on the traditional Negroni to elevate the ready-to-drink cocktail experience. We used Aperol instead of Campari and added some blood orange to emphasize the sweetness in contrast to the bitterness.”

  With regard to trends, Murphy from Mother Murphy’s shared with us that his company has noticed classic cocktails and super premium and premium RTDs are extremely popular. 

  “Sweet tea RTDs are on fire right now,” Murphy said. “Flavored whiskeys are trending with indulgent profiles.”

  Mother Murphy’s has a “flavor industry insights and trends” page on its website where craft beverage producers can learn more and stay ahead of the curve of what may interest their customers. For example, flavoring trends often follow the seasons due to the types of foods many people gravitate to around their favorite holidays.

  If your brewery or distillery is new to the concept of flavoring but is interested in learning how it may expand your customer base or help you branch out and try something new, consider reaching out to these companies to discuss your options. Even just a few subtle tweaks in your recipes could open up a whole new world of possibilities and help your business stand out from others in your community. Perhaps now is the right time to get creative and see how flavorings can enhance your current lineup of beverages!

Mixology Meets Technology: Delivering Value Through Flavor Innovation

Cyndi

By: Doug Resh – Director, Commercial Marketing at T. Hasegawa USA

The alcoholic beverage industry has evolved in many ways in recent years, adapting to drastic changes in what consumers are looking for in their drink choices and the role that alcoholic beverages play in their lives. After years of the pandemic disrupting and influencing their relationship with alcohol, such as the growth of RTD beverages, at-home mixology and even a ‘drysolation’ low-ABV movement, consumers are cautious in their purchase decisions due to perceived economic challenges – yet still seek excitement and experience from beverages.  As consumers tighten their discretionary spending on restaurant dining and drinking, they are looking for the most value possible in their alcoholic beverage choices. The role of the flavor industry is evolving and becoming more critical than ever in encouraging product trial and experimentation through exceptional taste.

  According to Mintel research1, 80 percent of U.S. consumers feel that financial challenges would affect their alcohol purchase behavior, with more than a third of consumers citing reduced alcohol consumption in general and more than a quarter citing less alcohol purchase in foodservice. Decreasing patronage of bars and restaurants in favor of at-home mixology and drinking is a natural reaction to economic uncertainty, and North Americans are likely to continue increasing their consumption of beers, RTD cocktails, mixes and spirits at home in the future. To retain or grow their user base, brands need to continually explore creative new ways to demonstrate value to alcohol consumers, in the form of new flavors and products.

Premiumization Through Exciting Flavors

  One of the biggest shifts in alcoholic beverages resulting from economic concerns is that consumers have heightened expectations for the experience and flavor of their beverages and demand more from the category, especially when dining out. 

  In response to this shift, the prevailing trend within the alcohol industry is premiumization. Consumers are opting for ‘less, but better’ spirits, wines, beers and RTDs, and focusing on quality – buying fewer beverages to save money, but splurging for more expensive, premium brands and flavors. To many consumers, high-quality cocktails and RTDs are seen as ‘affordable luxury’ and an accessible way to treat themselves.

  One area that continually defines premiumization is compelling flavors, especially among cocktails, hard seltzers and RTD beverages. Consumer interest has never been greater in adventurous flavors,  many of which focus on delivering maximum flavor with minimum sugar. Foodservice mixologists are the forerunners of this trend, offering a broad range of sophisticated cocktails that go beyond the traditional citrus, berry and stone fruit flavors, exploring the exotic taste of botanical and floral notes and seasonal ingredients, spices and fresh herbs. Savory flavors have also grown in popularity, including chili pepper, basil and turmeric, since they help balance the sweet nature of many fruit-flavored beverages. Flavor manufacturers are focusing technology and resources on finely crafting these unconventional ingredients to produce great-tasting spirits that deliver the excitement that consumers are thirsty for in beers, RTD retail beverages or foodservice cocktails. 

  Beyond adventurous ingredients, both packaged beverage brands and foodservice operators are leveraging the power of nostalgia and fun in new flavor development. Indulgent ‘dessert’ cocktail flavors that tap-into nostalgia are growing increasingly popular, including s’mores, apple pie, churro, chocolate brownie and orange vanilla milkshake. Coffee has also experienced a major shift in demand over the last few years and is growing directionally in new product launches, including RTD “hard coffee” beverages, a fast-growing segment that is primed to appeal to younger adult consumers. Gen Z and Millennials are already decreasing their away-from-home coffee purchases and limiting alcohol intake, plus they are influenced by the influx of espresso-flavored martinis in bars and restaurants in recent years, which creates an ideal opportunity for brands to capitalize on with alcoholic RTD coffee products.

  While it’s no surprise that fruit flavors are popular across all beverage categories, the growth potential for fruity alcoholic beverages is in exotic varietals. To appeal to consumers who are seeking premium beverages, brands are going beyond traditional citrus and berry ingredients and tapping into the potential of international fruits in alcoholic product launches, such as Asian-inspired mango, papaya or dragon fruit. These unexpected ingredients encourage exploration and trial among consumers and brands are eagerly incorporating these tropical fruits in RTD spritzers, coolers and cocktails and specifically marketing these products for use in social occasions.

Leveraging Flavor Science to Deliver Value in Alcoholic Beverages

  The path to premiumization is paved by flavor enhancement technology, which is especially pronounced within the alcoholic beverage category. In recent years, several new technologies have advanced the science of beverage flavors, producing alcohol concepts with complex, intriguing flavor profiles.  California-based T. Hasegawa USA, a subsidiary of one of the world’s top food and beverage flavor manufacturers, is leading the industry in technology designed to optimize the way that alcoholic beverages taste, and even replicate the complex flavors of nature itself.

  Recently, T. Hasegawa introduced HASEAROMATM to the North American market. HASEAROMA is a proprietary novel technology that creates authentic sweet and savory flavors that reproduce the ‘first bite’ sensation of experiencing a food for the first time, packed with intricacy and nuances of flavor.

  “One of the many benefits of this technology is that it enables a higher level of specificity than other compounded flavors,” said Toshifumi Nozawa, associate director, sweet technology at T. Hasegawa USA. “While many brands in the past may have opted for a simple mango or peach flavor in product development, HASEAROMA can reproduce the specific flavor profile of an Alphonso mango or Ataulfo mango, or accurately reproduce the distinct taste of a white peach or Golden Jubilee peach. The expertise of our flavor chemists creating HASEAROMA allows us to refine flavors on a molecular level and develop products that stand out within the market and deliver value to consumers.”

  Development of HASEAROMA flavors includes an extensive sensory analysis process which isolates specific flavor molecules within food and beverages. Chemists then assemble these molecules to add depth of flavor, long-lasting mouthfeel and authentic aroma.

Lighter Libations: A Healthier Approach to Drinking

  Another major outcome of the pandemic was a notable increase in alcohol consumption for some consumers, juxtaposed with the complete opposite for others. According to a 2023 Mintel report, 17 percent of U.S. consumers are aware of and interested in a sober curious lifestyle, up four points from last year2.  More than 43 percent of U.S. consumers cited “a personal lifestyle change” as their reason for drinking less spirits, even above saving money (40 percent) or physical health (32 percent)3.

  While many of these consumers still partake in alcoholic beverages, lifestyle changes resulting from the pandemic have created lasting changes in their consumption patterns and tastes.  Despite impressive growth of non-alcoholic beverages – with more than 149 percent growth in mocktails on menus between 2020 and 2023, according to Mintel data4 – non-alcoholic beverages are not taking over. Consumers are simply taking a lighter approach to drinking by choosing low-ABV beverages that offer the intense flavor of favorite cocktails, wine and beer with less alcohol content. These options encourage moderation while still delivering enjoyment and refreshment, especially among younger consumers. Mintel research5 indicates that nearly 31 percent of adults who buy alcohol in the U.S. aged 22-44 seek out ‘healthier’ alcohol options, such as low-calorie and light beer, hard seltzer and lighter cocktails. The appeal in these products is a robust beverage flavor, often with lowered alcohol levels, for consumers who want to moderate their alcohol consumption or products with reduced sugar and carbohydrates.  

  This renewed interest in health and wellness has boosted demand for BFY (better-for-you) products, across all food and beverage categories – including alcoholic drinks in the form of low-calorie and light beer, hard seltzer and lighter cocktails. The appeal in these products is a robust beverage flavor, with lowered alcohol levels, for consumers who want to moderate their alcohol consumption while also reducing sugar and carbohydrates.  In addition to limiting sugar and carbohydrate intake, many consumers are interested in alcoholic beverages that offer functional ingredients with some type of health benefit. For example, numerous beer brands are exploring the use of adaptogenic mushroom ingredients, which claim to have anti-inflammatory benefits, while many RTD cocktails are leveraging green tea, berries and other superfoods that provide antioxidants and other tangible benefits.

  A key result of the moderation trend and shift toward healthier options is that consumers are more selective in their alcoholic beverages than ever before, which puts emphasis on delivering a heightened experience. When consumers are reducing their intake of alcohol, flavor becomes the key differentiator that leads to trial and continued purchase. The challenge that many brands face is creating clean-label alcoholic beverages that taste great with minimal sugar content while still masking the burning astringency of alcohol. Flavor manufacturers are leveraging innovative technologies and unique development processes to balance the requirements of a low-ABV and often low-calorie beverage.

  “When you remove an ingredient such as sugar or other sweeteners, the other flavors in a beverage become more pronounced or even modified,” explained Briana Tran, beverage applications technologist at T. Hasegawa USA. “Our task is to reformulate the beverage to recover the optimal flavor profile, using technologies that either mask certain unwanted notes, or amplify desirable flavors that are already in the beverage.”

  One such innovation that is being leveraged in the production of alcoholic beverages is T. Hasegawa’s BOOSTRACT®, which is a proprietary flavor modulation technology that recovers the kokumi mouthfeel and full-bodied richness. This rich mouthfeel is often lost in the filtration and distillation processes necessary to produce low-calorie fermented alcoholic beverages such as beer, wine, hard kombucha and malted liquor.

  “With this new technology, we’re able to isolate the most desirable flavors in a beverage and produce the ideal representation of that flavor,” said Tran. “For example, if we’re working on a strawberry profile, we can amplify the natural flavor that’s already there and produce a much bolder, true-to-life strawberry taste – even with low-sugar alcoholic beverages.”

RTDs and Hard Seltzers – the Epicenter of Flavor Innovation

  RTD alcoholic beverages have been on a growth trajectory since early in the pandemic, as consumers at home were looking for convenient variety and were willing to explore new products withing the RTD cocktail and hard seltzer categories. While many RTDs do focus on reduced sugar and other tangible health benefits, these products are typically outliers within the trend of reduced ABV beverages. Hard seltzers are one of the fastest-growing segments in the alcoholic RTD category, and the combination of flavored sparkling waters with fermented alcohol has grown enormously popular among younger consumers in recent years as a BFY option that still offers a convenient way to add variety to at-home drinking.

  RTDs are a prime source for flavor innovation. Since they are seen as “lower stakes” in price and offer ultra convenience, consumers are willing to explore flavors in the RTD alcoholic beverages category. Flavor innovation is especially welcome within this category, including bold profiles and special offerings. Nearly half of all U.S. consumers in a 2023 Mintel survey cited limited time seasonal flavors as the motivating reason for new flavor trial in RTD alcoholic beverages, including premixed cocktails, alcoholic teas, flavored malt beverages and hard seltzers4. More than a third of participants cited bold internationally inspired flavors such as horchata or mango lassi as their motivation for trying a new alcoholic beverage within these same RTD categories. 

  Regardless of changing consumer patterns, alcoholic beverages need to deliver excitement and refreshment. As consumers seek more from their cocktails, wine, beer and spirits, the flavor industry continues to innovate and meet this demand – helping brands adapt to shifting consumer preferences with attention-grabbing flavors which deliver an immersive taste experience.

Keg Washing: Working Smarter to Conquer an Essential Brewery Task

Cyndi
kegs on conveyor belt going through wash machine

By: Cheryl Gray

Imagine a dried egg inside a frying pan. Then, imagine the bacteria that immediately begins to grow because you’ve left the problem to fester, and, well, you know the rest.

  The same premise holds true when cleaning the kegs for your brewery. If the job is not done properly, breweries are setting themselves up for all kinds of safety and hygiene problems, both inside and outside the keg. Ensuring that beer is safe to consume is not an option. It is a must.

  Beer products are very sensitive to any outside contamination. Even tiny traces of bacteria or other contaminants can ruin an entire batch of beer, costing breweries money in lost time, resources and, of course, product. 

  There are some key differences in cleaning the outside of a keg versus the inside. Cleaning the inside of a keg involves focusing on removing any beer residue, bacteria or contaminants. Success in this area can ensure that the beer dispensed maintains the quality its brewer intended and is safe to drink. A proper external cleaning, of course, guarantees the removal of any contamination or dirt that may be present on the outside surface of the keg.

  While properly cleaning beer kegs is not an impossible task, choosing the wrong cleaning apparatus can be costly on all fronts. If you choose kegs for your beer products, knowing how to protect your customers from contamination is the job of expert companies with solutions that can help. Many breweries are opting for automatic solutions to clean and sanitize their kegs.

  Fillmore Packaging Solutions, headquartered in St. Louis, Missouri, promises affordable solutions for keg washing designed for craft breweries of all sizes. Since owner Tony Saballa founded the company more than twenty years ago, it has focused on perfecting the mechanical side of production. Saballa says his company is all in when it comes to automatic keg washers.

  “We don’t offer manual keg washers since they typically require the same amount of labor and cost to construct as fully automated washers. We also have found that manual washers often have variable outputs with wash quality issues due to operator missteps and errors.

  Our keg washers are built to completely automate the washing process utilizing state-of-the-art UL certified electronics. Automation simplifies the washing process so brewers can apply their attention to other tasks.”

  Saballa adds that Fillmore’s keg washers are UL Certified and constructed to meet the UL508a safety code standards for the United States and Canada. The washers are constructed at the company’s St. Louis manufacturing facility.

  “We aim to deliver American-made automation that functions to the highest standards at a cost that is affordable for both startups and expanding breweries.”

  Saballa points out some major mistakes that brewers make when it comes to keg washing and how Fillmore can steer them in the right direction. One major error, Saballa says, is overdoing the cleaning process. He says that more is not better in the case of keg washing.

  “Here at Fillmore, we often find that brewers tend to over-concentrate their cleaning and sanitizing solutions, sometimes using double and triple the manufacturer recommended usage rates. More is not better. This increases the operational cost, and safety for the operator must also be taken into consideration. Other factors that exist are the accelerated wear on pumps, valves, seals and gaskets, which can lead to down time and costly repairs.”

  Saballa explains how Fillmore’s keg washers are built to operate on a special voltage and designed for different breweries of different sizes. 

  “This is important since most new breweries are not located in industrial zones. Single-phase machinery offers a solution for brewers operating in areas where three-phase power is inaccessible or installation would be cost-prohibitive.”

  Each Fillmore keg washer operates on either 120v or 220v AC and compressed air and is capable of handling advanced pressurized CO2. Equipped with an enhanced design and technologically advanced features, the semi-auto keg washers include a fully programmable interface designed for customized operation, high-capacity cleaning and advanced sanitizing for brewery kegs.

  Another company specializing in keg washers is Craftmaster Stainless, headquartered in Rancho Cordova, California. The company manufactures production equipment for multiple beverage industries, including beer, cider, wine, spirits and coffee. Its clients range from small craft brewers to large global producers. With more than two decades of experience in stainless steel fabrication, the company’s team has the capability to custom-design and build commercial beer brewing equipment.

  When it comes to cleaning kegs, Craftmaster Stainless offers the Keggernaut Semi-Automatic Keg Washer. The product features a Siemens interface that gives breweries full state-of-the-art touch control over temperature settings and wash cycle timing. 

  The Kerrernaut is equipped with dual cleaning stations designed to wash two kegs of any size.    It can clean up to 40 kegs an hour, contingent upon the length of the wash cycle. The user-friendly features allow the kegs to simply be inverted, automatically washed, sanitized and pressurized in minutes. This semi-auto beer keg cleaning equipment allows for a quick and easy option to increase productivity. 

  Craftmaster Stainless offers its customers lifetime support on all commercial brewing equipment. It also provides custom designs for its microbrewery clients. 

  Keg washers are also available from Alpha Brewing Operations. The company, headquartered in Lincoln, Nebraska, provides fully automated options for an entire brewery. Its automation options from breweries range from semi-auto to what the company calls its fully automated package. The works include features such as a large touchscreen interface and connectivity options with mobile devices.

  For keg washing, Alpha Brewing Operations offers a product called the Alpha “Wash Dog Junior.”  It is an affordable, compact, automatic version of the company’s larger and fully automatic counterpart. The “Junior” is still highly automated but requires manual coupling to kegs and comes in a smaller package. This smaller keg washer is designed to fit into the tight budgets and tight spaces of startups and small breweries.

  Keg washers are also available from international manufacturers, such as Comac, which has its headquarters in Italy. Comac has several varieties of external keg washers, capable of washing anywhere from 30 to more than 1,000 kegs per hour. Comac offers customized keg-washing solutions for breweries of all sizes.

  Comac’s most compact keg washer is only about six and a half feet long, including a single section and one track. The company touts it as an ideal option for hot or recycled water washing. There is a larger option that performs multiple tasks for keg washing, such as pre-washing with recycled water, washing with a caustic solution to remove hard-to-clean dirt and a final rinse with clean water.

  For larger production facilities, Comac offers a dual-track keg washer to boost cleaning capacity. Other features include easy and cost-effective maintenance, quick changeover ability and savings in water consumption. Other options available for large production lines include a separate skid for components, such as pumps, valves and heat exchangers to simplify cleaning and maintenance.

  Experts agree that keg washing, inside and out, protects the beer and the consumers who buy it. For breweries large and small, the task is an inevitable necessity made easier by automated machinery designed to make a mundane task easier to manage while increasing safeguards against cross-contamination.

Testing the (Still) Waters

Cyndi

By: Tod Stewart

A 30-year friendship solidified by a passion for whisky, a desire to put this passion into practise, and a determination to break new distilling ground in an environment where practically everything was against them – welcome to the story of Barry Bernstein and Barry Stein (affectionally known a “the two Barrys”) and the evolution of Ontario’s Still Waters Distillery. It’s a story that should inspire craft distillers around the world – and entrepreneurial types thinking about joining the ranks.

  Today, Still Waters Distillery continues to grow and its flagship – STALK&BARREL Canadian Whisky – should soon be available nationally across Canada, and plans are in the works to expand distribution into the US market. Beverage Master Magazine caught up with the Barrys to talk about past challenges, current successes, and future plans.

* BM – Beverage Master Magazine

BM:  Initially, your venture involved importing whisky in bulk for blending. And, again, if my recollection is correct, you ran into some regulatory hurdles. Assuming I’m correct on both counts, can you elaborate a bit on this part of your past?

Barry Stein: Our initial venture, in 2005, was as an independent bottler of scotch for the Canadian market. We were importing single casks of scotch and bottling here in Canada. We were, at first, restricted to selling scotch in an “adulterated” fashion – by adding one per cent domestic whisky to comply with an obscure Canadian law. This meant we couldn’t call it scotch, which presented some marketing challenges. After much negotiation, we were able to finally get permission to bottle without blending, but that was short lived as the Scotch Whisky Association brought in rules that prohibited the bulk export of scotch for bottling purposes outside of Scotland.

BM: When did you decide to actually create a distillery? Though the regulatory landscape for small distillers has changed a bit over the years, what challenges did you face – both physically and regulatory – in setting up your operation?

Barry Bernstein: While struggling with our importing business, we were also seeing the growing small distillery industry in the US. It was clear that our importing business was not sustainable, with the regulatory restrictions, and we thought there was an opportunity to be the first craft distillery in Ontario and one of the first in Canada. We opened the doors to our distillery in 2009 after a great deal of work with the Canada Revenue Agency – CRA – on federal licensing.

BM: Where there issues with the CRA?

Barry Bernstein: The local CRA office had never seen a small scale distillery, and it required extensive documentation and due diligence. The Alcohol and Gaming Commission of Ontario – AGCO – had rules that only allowed large distilleries to sell direct to the public, and the only sales channel available to us, The Liquor Control Board of Ontario – LCBO – hadn’t dealt with a small local spirits producer, and it gave us no preferential treatment, expecting the same from us as it would a large multinational brand. Our local municipality relied on building code regulations that only described large scale distilleries, which forced us to invest heavily in facility upgrades. At every level of government there were significant challenges, but the constant “you cannot do that” only strengthened our resolve. We were determined to prove everyone wrong.

BM: Was your aim always to make whisky, or were you interested in a broader range of spirits – or was it the case that you were more or less forced to produce other spirits until your whisky was legally old enough to be called whisky?

Barry Stein: When we started, our focus was on whisky. But, by Canadian law, that requires a minimum of three years maturation, so we made vodka as well. By virtue of being the first in Ontario, we also attracted attention from others looking to get into the business, and we did both contract distilling and bottling. This gave us an opportunity to make different vodkas, gins, whiskies, liqueurs, and so forth.

BM: Sounds like you certainly gave the various authorities pause to reconsider what could and couldn’t be done. Have things got any easier for craft distillers from a regulatory standpoint?

Barry Stein: The ability to sell direct, which didn’t exist when we started, was significant. There has been some small wins on the taxation front, but it is still very difficult to be profitable. For us, the most significant changes have been the growth of the industry. Everyone now understands what a craft distiller is, and it is a lot easier to make noise as a group than as an individual.

Barry Bernstein: Our biggest challenge is taxation, federally and provincially, that take the vast majority of the sale proceeds. Canadian excise rates for spirits are ridiculously high. We’d like to see reduced rates across the board, and special rates or graduated rates for small producers, similar to what is in the US – or even in Canada for wine and beer producers. Though small producers can now sell direct to the public – which took years of work to make happen – significant distribution can only occur through the government run liquor stores, and it remains a difficult sales channel for a small player.

BM: Would tapping into the export market help you bypass the stranglehold of Canadian liquor boards?

Barry Bernstein: My role at Still Waters Distillery is primarily new business development, and I can say there are plans being made as we speak to be launched in the USA, which we are very excited about. We should have more details on this later on this year. In the meantime, I think it’s important that we focus on core competencies, and that is making truly great tasting Canadian whisky. We have perfected the STALK&BARREL Canadian Whisky blend and this brand is gaining significant distribution, which includes Ontario, Newfoundland, New Brunswick, and Alberta. Hopefully STALK&BARREL will be nationally distributed across Canada the near future.

BM: It’s said there’s strength in numbers. Have you collaborated with other distilleries or joined any trade organizations that are pushing for things like excise parity?

Barry Stein: We founded the Ontario Craft Distillers Association and are a member of national organizations. These organizations are more directly helpful to our clients, the brand owners, but that indirectly helps us. The more our clients prosper, the better we do.

BM: Are there any plans to expand production facilities in the future, or perhaps change locations?

Barry Stein: Yes, although we are still working on a plan. We have been increasing our production capacity incrementally. Our space is very tight and is an ongoing challenge. We actually have three facilities (production, bonded storage and non-bonded storage) and are looking at consolidating in a single location. We expect to have some definite plans by the end of year.

BM: Can you give us a sneak peek as to what new SWD spirits may be in the works?

Barry Bernstein: I think right now we are focusing on the rebrand of STALK&BARREL Canadian Whisky. This brand is definitely getting noticed by whisky lovers and cocktail enthusiasts. STALK&BARREL Canadian Whisky is now the Official Canadian whisky of Golf Canada, so with the RBC Canadian Open in June, and CP Women’s Open in August, we are ramping up production to meet the anticipated demand.

  With the ongoing expansion of the Still Waters Distillery – and growing market for its balanced, warm, vanilla and butterscotch-tinged flagship STALK&BARREL Canadian Whisky, not to mention the Golf Canada partnership – the “two Barrys” appear to have hit a Canadian distilling hole-in-one.