Optimizing Same Day At Home Beverage Delivery  

By: Anar Mammadov

It’s not easy to make a beverage brand succeed. The marketing must be just right, including packaging, positioning, and placement of ads. Securing distribution is another step; hitting your sales numbers starts with getting your product in stores. Even when those two are achieved, brands still need to find a customer base that will adopt them, sharing their enthusiasm and spreading the word about their products.

  In 2022, beverage brands that want to be successful can add another task to their to-do list: providing same-day delivery. Consumers, responding in large part to the stay-in-place culture that was inspired by the COVID-19 pandemic, have come to expect that most any item can be delivered to their door in a matter of hours, if not minutes. This is true of everything from bandages to burgers to big screen TVs. And it definitely includes beverages. When a customer realizes that they don’t have the beer they want for the cookout or decides a nice bottle of wine would go well with tonight’s dinner, they are looking more and more to same-day delivery options.

The Current State of Same-day Delivery

  For beverage brands that want to meet the same-day delivery expectation, there are a handful of delivery services that can help them. Looking at the reviews for those companies, however, reveals they leave quite a bit to be desired for the brand that is concerned about providing service that consistently inspires glowing reviews.

  Forbes recently ran an article rating alcohol delivery services. At the top of its list was Drizly, which is an online platform that allows users to get alcohol delivered from local retailers. Drizly promises delivery in less than 60 minutes and the “biggest selection for on-demand alcohol in the history of ever.”

  Forbes rated Drizly as the “Best Alcohol Delivery Service Overall,” but reviews show it to be hit or miss. According to the consumer review website Trustpilot, Drizly needs to do some work to become a five-star service. While 39 percent of the reviews described Drizly as “excellent,” 46 percent labeled it “bad.” The most frequent complaints from users focused on delivery times and fees that could be improved.

  Minibar is an online alcohol delivery platform that Forbes rated as “Best Quick Alcohol Delivery Service.” According to user reviews submitted to the online review site Influenster, Minibar provides better than four-star service, but still struggles in some areas, such as providing reliable ETA info.

If you are ordering alcohol with a takeout food order, Forbes says DoorDash is your best option. But users are not kind to DoorDash in their ratings on Trustpilot or Reviews.io.

The Issues That Make Same-day Delivery Challenging

  What is keeping these companies from achieving consistently reliable delivery service?  Anar Mammadov, CEO of Senpex, has some ideas. Senpex is a logistics company that provides safe and reliable on-demand pickup and delivery services for a wide range of companies, including beverage companies. Central to the service that Senpex provides is an AI-powered engine that ensures all of the delivery factors are considered and routes are optimized.

  “There are a lot of factors that need to be considered if you are going to provide delivery in a timely, professional way,” explains Anar. “These include the volume of product, which dictates the size of the delivery vehicle needed, as well as traffic and other road conditions. When you have multiple drivers making multiple deliveries, it gets exponentially more difficult to plan. At Senpex, we rely on our route optimization algorithm to make sure that deliveries are possible and profitable.”

  Sen has some experience in making deliveries. Having worked with more than 3,000 corporate clients, Senpex has more than 500,000 successful deliveries and a 98 percent customer satisfaction rate. And thanks to the help of AI, it is able to achieve that for as little as $7 per delivery stop.

  Anar also highlights the need for reliable in-house logistics that simplify the delivery process by bringing inventory, ordering, and fulfillment together. In addition to partnering with companies to provide a delivery team, Senpex also offers its logistics platform as a SaaS solution for companies that want to increase the efficiency of their own delivery teams.

  “Having your own delivery fleet is not enough to meet same-day delivery expectations,” Anar explains. “You need sophisticated logistics that convert delivery details into optimized delivery routes. The platform needs to keep drivers updated in real-time to make sure that deliveries are not delayed. Being able to stay on top of ETAs allows you streamline deliveries and keep customers informed.”

  In its own operations, Senpex has found it essential to have an AI-empowered dispatch management tool that also provides drivers with an app to track and verify the delivery process.

  “Customers have a lot of expectations when it comes to same-day delivery, regardless of what the product is,” Anar explains. “They want safe and transparent delivery, competitive pricing, and instant real-time status updates. And they want it all to be managed by a professional delivery team. Businesses that can’t meet these expectations are risking their reputations.”

Navigating the Risks Associated with Same-day Delivery

  So what does all of this mean for beverage companies who are contemplating providing same-day delivery. The bottom line is that it is risky. There is a huge potential for craft beverage makers to grow their following through alcohol delivery, as the financial services platform Square recently reported. However, a bad delivery process can come across as a bad brand.

  Is there a solution? The answer may be found in a delivery system that provides a brand with more control than what is typically available through a generalized delivery service like DoorDash. Professional delivery services like Senpex exist to take your delivery to the next level.

  In addition to providing you with the tools that you need to do delivery well, a professional delivery service can also help you to scale that aspect of your business. They give you access to a large fleet while only requiring you to pay for the deliveries that you need. As the demand for delivery grows, you have additional drivers at the ready.

  As you explore the possibilities that are available, here are a few things you will want to consider.

Work with Drivers Who Know Your Business

  Delivering alcohol is not like delivering anything else. Several states have laws that regulate it. Before committing to working with a delivery service, make sure that they can provide drivers that comply with all applicable laws. In other words, choose a professional service that vets its drivers. Let them do the HR work for you.

  Also, make sure that the delivery service has the type of vehicles that are needed to facilitate your deliveries. Not only should they have refrigerated vehicles when that is necessary, but they should also have the right size vehicle. Vehicles that are too small will not be able to handle the load. But vehicles that are too big will often cost you more than you need to be paying. Ensuring that the right vehicle is available is one of the functions of route optimization.

Work with Companies Who Understand Delivery Logistics

  Whether you are partnering with a delivery company to utilize their drivers or simply taking advantage of their delivery logistics platform to optimize the efforts of your own delivery team, there are some things you should look for. For example, look for a platform that integrates with your existing ERP system. If you truly want to take advantage of delivery automation, it is better to avoid working with multiple systems.

  Dispatch management functionality should include tools that allow for real-time fleet tracking. This includes automatic status updates, electronic proof of delivery, and secure driver chat through simple and intuitive apps that are native to both iOS and Android.

  One often overlooked element of logistics optimization is deliveries that are managed by regular drivers on regular routes. Regular drivers know what to expect from both the route and the delivery destination, making them more capable of delivering the type of experience that will lead to repeat business. A company with a lot of driver turnover will not be the best option for businesses that want to provide a consistent customer experience.

  Finally, tools that empower route optimization are critical to success. Last mile delivery is one of the biggest challenges facing businesses today. It takes the most time, it costs the most money, and it serves as the key point of contact between the customer and the brand. It should be a top priority for any delivery service with which you choose to work.

  Overall, same-day delivery provides another revenue stream that beverage businesses should seriously consider tapping. The market clearly exists, even if the price that consumers are willing to pay has yet to be firmly established. Now is the time to explore the options that are available to create a system that can be profitable and provide a positive customer experience.

The Impact of COVID on Beer Tourism

tourists having a beer taste test

By: Becky Garrison

As expected, brewery tours were among those hospitality offerings impacted by the ongoing global pandemic. While some experimented with online offerings, others simply closed shop or halted operations intermittently.

  For example, prior to COVID, Abil Bradshaw regularly gave tours of the Seattle-based Pike Brewing Company. Also, the brewery engaged Savor Seattle, a local tour provider, who gave tours daily. However, during COVID, Bradshaw moved to Spokane. Also, Savor Seattle ceased operations. While Pike remains understaffed and not in a position to offer tours, founder Charles Finkel can meet for a special tour at the brewery if given adequate notice. 

  Following are examples from a range of brewery tour operators regarding how they pivoted their operations during the past few years, as well as any plans they have for the future.

City Brew Tours, Portland, OR 

  At the end of 2019, City Brew Tours, a tour operator with operations in over 16 cities, had just taken over the operation of Brewvana Portland Brewery Tours. In this capacity, they operated the Original Portland Brew Tour and the Pacific Northwest is Best Tour, as well as private tours. Their Original Tour ran five hours long, visited four of their brewery affiliates and included a meal and beer pairing. The Pacific Northwest is Best tour is a shorter tour at  3 1/2 hours, with three stops and a craft beer pretzel snack.

  Like many other businesses in the hospitality industry, they stopped running their tours in March 2020 with no idea how long they would have to suspend operations. Also, they were unable to provide adequate employment for their beer guides and full-time staff. Chad Brodsky, the founder & CEO of CBT Group, LLC, reflects on this period of time. “There was no workaround and no safe solution to resume in-person tours during the worst of COVID-19. It took 15 months before we could slowly reopen brew tours in Portland, and even then, we had to take every precaution possible, including the limited number of guests, mask mandates, proof of vaccination and strict sanitation protocols.

  During the shuttering of their brew tours, they pivoted to virtual experiences under the brand Unboxed Experiences. Also, they repurposed Brewvana to be a beer lifestyle brand that offered a beer of the month club that explored a new beer city every month along with beer-making kits. This enabled them to bring their full-time staff back. Also, they were able to utilize some of their beer guides in leading online events, such as beer-making at home, beer and cheese pairings and ice cream float experiences.

  Since resuming operations in the summer of 2021, they’ve been able to reintroduce the two tours they were running before COVID-19. However, at times they had to temporarily suspend one or both of their Portland public tours due to the lingering issues brought about by the rise of COVID variants.

  According to Brodsky, staffing and finding reliable tour vans remain the biggest lingering challenges of COVID-19. He noted, “Our hiring process includes multiple steps and trial runs to ensure that new guides can safely lead a tour and are comfortable with the responsibility. The process takes time, and when potential hires decided it wasn’t for them, it would set us back and affect our ability to operate regular tour schedules. Plus, with a country-wide vehicle shortage, it took a long time to secure another passenger van to run more tours.”

Seattle Brewery Walking Tours, Seattle, WA

  Pre-COVID, Tim Lorang offered walking tours of breweries mostly in Seattle’s Ballard or Georgetown neighborhoods. These tours consisted of visiting three breweries for a guided beer tasting of four beers at each brewery. During this tour, he would talk about the beers and beer styles, along with the history of beers and focus on why Seattle was at the forefront of the craft brewing renaissance.

  Once COVID hit, he experienced a 69 percent reduction in his tours in 2020. Lorang experimented with designing webinars and making guides for beer tastings. However, he found this venture became problematic because he could not deliver beer samples to consumers, as he lacked the needed licenses required to send beer through the mail. Also, most breweries had a much more limited supply of beer on stock, and it proved tricky for him to come to a given brewery so he could film his segments. 

  In 2021, his numbers went up 340 percent from the previous year once breweries opened to the public. While Seattle was still not open to tourism, Lorang found that locals within the greater Seattle area booked his tours as they were desperate to go outside and socialize.

  As a number of breweries closed or changed hands, Lorang found he needed to reestablish a number of connections with breweries, hotel concierges, and other businesses that catered to the tourist trade, as many individuals were no longer working in the hospitality industry. Initially, he was limited to hosting tours outside with breweries, only allowing five people per table. Along those lines, the influx of customers wishing to explore the breweries, especially during the weekends, made it difficult at times to find space to host his tour group. During this time, proof of vaccination was a requirement to go on a tour.

  In reflecting on why he remains in business when so many other tour operators have closed shop, Lorang notes that one of the key reasons he survived is that he is a solo entrepreneur. “I don’t have a lot of overhead. I don’t have a van. I don’t have a lot of employees. I’m semi-retired. This is just a passion for me.”

Pedal Bike Tours, Portland, OR

  Since 2008, Pedal Bike Tours has combined two of Portland’s favorite activities by offering pub crawls on a bike. A typical three-hour bike tour would travel five miles and feature a tour of three breweries with a taster tray of six beers offered at each brewery. During the tour, the guide would talk about the history of the microbrewery movement in Portland.

  During COVID, they had no business in 2020, though they could resume business as usual in 2020 with only one of the breweries they frequented remaining closed. They gathered outside where there were no COVID requirements other than the occasional need to mask to go inside the brewery. Also, during this time period, they ceased doing scenic van tours in the Columbia Gorge area after losing their van. 

  At present, they are back to full operations. They do not plan on resuming van tours, choosing instead to focus on their cycling tours. Moving forward, they just added electric bikes, though the tours will not expand the distance they cover. At present, their biggest challenge remains the price of tours, as they had to raise their prices due to the cost of beer.

BeerQuest Walking Tours, Portland, OR

  Pre COVID, they offered a brewery tour and haunted pub tour and would average five to seven public tours a week. In addition, they offered private corporate tours. Once COVID hit, their sales were down by 80 percent. They had to shut down their brewery tour altogether after two of their partners went out of business. Also, those partners who remained open reduced their hours and days of operations. 

  Since COVID hit, their private tour business with corporate clients remains non-existent. Also, they struggle to find employees and remain low-staffed. At present, they offer three or four public tours per week. In particular, they could offer a lower-priced shorter version of their haunted pub tour, which appears to work better for their customers. 

Santa Rosa Beer Passport, Santa Rosa, CA

  In 2016, Visit Santa Rosa created the Santa Rosa Beer Passport as a way to explore and celebrate the world-class craft beer scene in Santa Rosa. While Sonoma County is best known for producing world-class wine, a band of brewery brothers and sisters began pioneering the production of artfully crafted local beers. As a result, this city evolved into a mecca for microbrew maniacs.

  Based on the massive popularity of Russian River Brewing Company’s annual two-week February release of Pliny the Younger, Visit Santa Rosa launched FeBREWary. This venture was a way to promote Santa Rosa’s brewing heritage, showcase artisan producers in the craft beer industry, educate the greater public and unite those who make local beer with those who love it during an otherwise slow time for tourism in Santa Rosa.

  Participation in the self-directed Beer Passport program is simple. At their leisure, craft brew lovers can take their passports to each of the participating 14 breweries and receive a stamp. After collecting at least 11 brewery stamps during the entire month of FeBREWary, participants receive a custom-designed, commemorative oversized Santa Rosa Beer Passport bottle opener medal and lanyard.

  This model proved to be a low-cost way to introduce visitors to the local brewery scene and a tool to inform potential consumers of the changing developments.

Increased Options in the Use of Yeast Strains Leads to Distilling Boom

By Gerald Dlubala

It’s an exciting time for craft distillers, for sure,” said Kris Wangelin, manager and distiller at Square One Brewery and Distillery in St Louis, Missouri. “When you see what’s currently happening in craft distilling, it’s easy to believe that distilling is on the cusp of some amazing breakthroughs, comparable to craft brewing a few years ago. A big part of the anticipated breakthroughs includes the ability and willingness to experiment by combining and mixing available yeast strains, then playing around with the fermentation times. As a result, the distilled spirits consumer will benefit with new choices and innovations in taste profiles that will ultimately lead the way to unique cocktail creations.”

  Wangelin tells Beverage Master Magazine that, unlike before, today’s craft distillers have a mindset that doesn’t limit the available yeast strain choices they can choose to use in their distilling process. Rather than sticking to the traditional distiller’s yeast options, more progressive-minded distillers have a mindset that revolves around the simple question of, why not? With this type of inclusive thought process comes more significant occurrences and acceptance of crossover in the yeast strains used in both brewing and distilling. For example, there’s now more intermingling of strains previously considered only distiller’s or brewer’s yeast. In addition, craft spirits producers are open to experimenting with producing new flavor profiles and combinations that feature different depths and twists from the more traditional spirit profiles that consumers recognize.

  “Yeast strains are not strictly divided into distilling and brewing anymore,” said Wangelin. “Now, it’s more about experimentation and differentiation rather than passing on a particular strain or idea because it hasn’t been done. Now we’re excited to try it to see what happens. Sometimes we succeed, sometimes it’s a fail and sometimes we find that a particular flavor profile can be a good fit for something other than initially intended. But every time we try, we hone the specifics for future distilling success. We know spirits consumers generally have a favorite, go-to spirit profile, which becomes their home point when comparing other spirits. Still, we know they are willing to venture out to see what new flavor profiles may be trending and what possibilities are out there, and ultimately, it’s the consumer that will determine if our efforts are successful.”

  “And today’s spirits consumers also want to know the distiller and the product origins more intimately and personally,” said Wangelin. “A great way to differentiate our products from competitors is to remain as locally-based as possible with ingredients, yeast-driven flavor profiles and all related suppliers. Promoting our product this way makes everything more personal for our consumers. They see us vested in the community and then feel the same level of support by drinking our products.

  Additionally, the availability of any distinctive yeast strains offers us a way to create our own niche and become known as the place to go for that unique flavor profile or mash bill. When that specificity includes being from a local market or our own grain supply, as some are doing here in the Midwest, the consumer gets to see where our spirits start, making for a great story.”

  In the future, Wangelin sees the yeast providers experimenting more with different yeast strains and combinations to offer even more unique and varied flavor profile choices. It’s becoming common for yeast suppliers to ask a distiller what flavor profile they would like to produce rather than telling the distiller what’s available. Then the yeast supplier gets to work on developing and propagating new strains to meet the distiller’s desires. Why not?

Seek Experience and Results When Choosing a Yeast Supplier

  “In the alcohol business, taste rules,” said Dr. Pat Heist, co-founder, co-owner and CSO of Ferm Solutions and Wilderness Trail Distillery. “And when talking about yeast use in distilling, we know that some yeasts remain traditionally great performers, but that doesn’t mean there’s no room for experimentation.”

  Ferm Solutions is a leading research, product development, engineering and technical service provider to the ethanol and distilled spirits industries. They offer a two-day, 16-hour functional fermentation class that focuses on different fermentation levels using the same yeast strain.

  “Using 10 flasks with the same mash, we can achieve 10 different and very distinguishable results with only minor or minimal changes in the process,” said Dr. Heist. “Evaluations on those flasks reveal the easily recognizable and different attributes and developing trends due to those minor process changes.

  The difference in aromas is very distinguishable at the fermentation level. Ferm Solutions has done an excellent job identifying and selecting those yeast strains that perform best at the beer level. Once the beer is distilled, picking out those differences becomes more challenging because they’re now more subtle and enshrouded in higher alcohol content. After aging in a barrel, it becomes even more difficult and sometimes near impossible to differentiate the individual strains, especially with using and reusing barrels that may have held different spirits or alcohols.”

  “For new or inexperienced distillers, the main thing to remember is that a quality distilling yeast will always make a good distillate, whether you’re talking whiskey, bourbon, rum or other spirits,” said Dr. Heist. “That’s the starting point. First and foremost, craft distillers must focus on making the best product they can make. As much as they may want to venture into experimentation and try out new ideas, it’s always best to stick to a traditional plan and mash bill at the onset. Then, once they get experience in producing a great product, they can look at things like fermentation times and what the yield differences are when choosing to experiment and make changes to their proven production parameters.”

  Dr. Heist tells Beverage Master Magazine that the innovation and difference a distiller is looking for in their product isn’t always just a product of a new or unique flavor profile. It can also result from being in a unique locale or having a natural geographic advantage.

  “Maybe you’re producing your spirits in a region known for a specific strain of corn or other grain,” said Dr. Heist. “Use that to your advantage in spirits production and marketing plan. You’re a local spirits producer supporting your local makers and community. It’s a win-win situation.”

  Additionally, Dr. Heist believes that a distiller should choose a yeast supplier and producer with quality experience backed by round-the-clock technical support featuring someone that will pick up the phone when you call.

“We at Ferm Solutions know that a problem needs to be addressed now, not only during standard office hours. We started a craft distillery just eight short years ago and are now the 14th largest bourbon producer in the world, so I like to think that we know what it takes to succeed in this business.”

Whether Staying Traditional Or Experimenting, Focused Yeast Management is Critical

  “Yeast is a wily customer,” said Brent Elliott, Master Distiller at Four Roses Distillery. “It will find a way to flourish under many conditions, so here at Four Roses, we are mindful of possible contaminations or mutations by remaining extremely careful in our strain storage, use and management. Any little change in that yeast strain could change your flavor profile. Even if you think the change is minimal, it’s still there.”

  Four Roses uses five main yeast strains, the same ones they’ve used from their beginnings. These strains provide flavor profiles that include delicate fruit, rich fruit, herbal notes, slight spice and floral essence. Elliott tells Beverage Master Magazine that they haven’t wavered from those strains and are never more than one step away from the original mother strain, which is kept frozen until needed for propagation and the next batch.”

  “We frequently and consistently refresh and genetically test our yeast to maintain quality and authenticity,” said Elliott. “We propagate in-house, refreshing weekly if needed. It is one of the most tedious tasks we perform, but it’s also one of the most important and demands the most focus to maintain our quality and flavor profile.”

  Elliott said that the production of yeast compounds is a vital and tedious part of distilling, whether using single or multiple strains to produce and develop different flavors for your spirits. Of course, yields are essential, but when it comes down to it, yeast strains and their use are all about the desired flavor profile.

  “As a producer, you look at all the variables, including how high of an ABV beer is produced before distilling and the different flavors produced at different temperatures,” said Elliott. “The effects become very obvious when you approach it in analytical ways. For example, taste-testing distillate after different yeast strains like ours allows you to detect each unique flavor added through that yeast strain. It’s pretty cool that you think you can taste notes of a certain flavor profile with a distilled spirit, and then through testing, analytical processes and experimentation, you actually narrow down that implied flavor to a specific strain and get definitive reasons for experiencing that flavor. For example, our floral strain produces more phenol alcohol than other yeast strains, resulting in rose oil compounds that undoubtedly give you that floral note you get when enjoying our product. There’s a direct correlation.”

  Four Roses uses White Labs out of San Diego for most of its yeast products. White Labs has an inclusive catalog from which to choose yeast strains depending on your distilling goals. For example, a distiller can choose the traditional and more predictable yeast strains that have historically been successful or decide to experiment with the non-traditional strains. Another option is for spirits producers to provide their mash bill for customized yeast strains to be developed that fit into their distilling visions.

  “There really is a whole world of possibilities when it comes to choosing and using different yeast strains,” said Elliott. “When Seagrams owned us, we had a massive research department with over 350 yeast strains, each with unique details and characteristics. Now, especially with micro-distilling, those producers have a better path and more availability to experiment, innovate and produce new flavor combinations and spirits profiles.”

How to Get a Grant to Support Your Craft Beverage Business

grant contract paper

By: Alyssa L. Ochs

Starting a brewery or distillery can typically cost anywhere from $250,000 to $2 million, which is a lot of money to raise if you’re starting your new endeavor from scratch. Craft beverage businesses often need money from outside sources to launch and continue operations, and one potential source to look into is grant money.

  Grants can be hard to come by in this industry, but they do exist and can be worth the time and effort of applying for a sizable sum of no-strings-attached cash. If your brewery or distillery is looking for funding to get off the ground, keep going or make an expansion, a grant may be precisely what you need to achieve your goals.

Common Needs and Financing Options

  There are many reasons a craft beverage business might seek grant money, such as upgrading a brewing or distilling system, building or expanding a taproom or increasing production capabilities. Grants can also be helpful if you are looking to hire more staff, invest in more eco-friendly approaches or save a struggling business from having to close its doors. During the COVID-19 pandemic, the food and beverage industry saw an increase in grant opportunities to help brewers and distillers stay in business despite public gathering restrictions and government-mandated closures. However, those opportunities were somewhat short-lived and not intended to sustain these types of businesses long-term.

  However, grants are just one of the many ways a brewery or distillery might support itself during challenging times. It is possible to solicit donations or loans from family and friends, tap into savings accounts, apply for a Small Business Association loan or connect with professional investors for funding. Mainvest is an example of a specialized investment platform for professional craft brewers. At the same time, crowdfunding campaigns are still popular options for businesses with good outreach skills and a solid social media following. Yet grants are a preferred source of funding in many instances because they do not require repayment but likely just a follow-up report in the future to prove that grantees are putting the funds to good use.

Examples of Craft Beverage Grant Opportunities

  Grantmakers typically make their awards in cycles that occur once or twice yearly. The opportunities are ever-changing, so it is up to brewery and distillery owners to keep up with what is available and the relevant deadlines. Some funders offer grants annually, while others are more responsive to urgent needs and step up to help during times of emergency.

  For example, the Washington Department of Agriculture Relief and Recovery Grant for Wineries, Meaderies, Breweries, Cideries and Distilleries was a response to COVID-19 and intended to support businesses disrupted by the pandemic because they primarily rely on in-person sales. The money for these $15,000 grants came from a Disaster Response Account managed by the State of Washington Office of Financial Management. Aside from government organizations, some corporations award grants in this industry as part of a commitment to the local community. Yelp recently awarded $25 million in total relief to support independent and local restaurant and nightlife businesses impacted by COVID-19, Amazon started a $5 million Neighborhood Small Business Relief Fund to help small businesses in Seattle with fewer than 50 employees or less than $7 million in annual revenue and Facebook launched its Small Business Grants Program that awarded $100 million in grants and ad credits for up to 30,000 small businesses in over 30 countries. The Restaurants Act was part of the American Rescue Plan Act of 2021 and allowed alcoholic beverage trade groups to specifically include tasting and tap rooms in the definition of establishments that were eligible for grants.

  However, one of the best grantmakers to know is the Brewers Association, which regularly awards Craft Beer Research and Service Grants with priorities that include hop and barley research, draught beer quality studies, sustainability-related projects, supply chain programs and applied research opportunities. In a recent year, the Brewers Association awarded 13 of these grants, totaling nearly $400,000. The Brewers Association also awards Diversity, Equity and Inclusion Mini-Grants to support a more well-rounded and welcoming craft beverage industry through media productions, educational trainings and special events.

  Meanwhile, breweries and distilleries may benefit from the USDA grant program that the USDA’s Agricultural Marketing Service administers and that supports research projects to improve marketing, transportation and distributed-related services. The USDA’s Value-Added Producer Grant Program is an opportunity for farmers that grow products for distilleries in rural parts of the U.S.

  Also, on the distillery side of things, there is the Spirit Hub Independent Distillery Preservation Fund that supports independent distillers and the American Distilling Institute Distilling Research Grant. The Kentucky Distillers’ Association Lifting Spirits Foundation and the Nearest & Jack Advancement Initiative offer additional spirit-related funding and resources.

  Early in 2022, the Michigan Craft Beverage Council recommended $335,000 in grant funding for 13 projects related to research and education to advance the efforts for craft beer, spirits, hard cider and wine. The council’s priorities included climate change impacts, pest and disease management, sustainable water use, wastewater discharge projects, new hop varieties and soil health. Meanwhile, Bottleshare Grant Programs has provided emergency assistance to the craft beverage industry for at least 29 breweries, six state guilds and 175 individuals. Bottle Share Inc. is a charitable organization founded by Christopher Glenn and based in Kennesaw, Georgia that supports industry workers and businesses facing adversity and hardship. Other resources to bookmark for potential funding needs in the future are the Michael Jackson Foundation for Brewing & Distilling and the Pink Boots Society New Mexico State University Course for Brewing & Distilling in Belgium and the Netherlands.

Pros and Cons of Grant Funding

  Many breweries and distilleries are unaware of grant opportunities that exist due to limited promotion and public awareness but could very well be eligible to submit an application. Yet there are benefits to seeking a grant rather than pursuing other funding avenues. First, grants do not have to be repaid, which is a significant advantage over applying for a loan. However, grant applications can be time-consuming, and eventually getting the money in hand can take a substantial amount of time. Grants don’t typically cover overhead, indirect and administrative costs, yet each opportunity is unique and may focus on a specific project or equipment upgrade. There are not nearly as many grant opportunities in the craft beverage industry compared to the nonprofit sector. But applying for grants can get your business onto the radar of major corporations and foundations, thereby boosting your networking power with local community leaders and influencers.

  Some of the biggest names to know for brewery and distillery grants are the Brewers Association, distilling associations like the American Craft Spirits Association and American Distilling Institute and the USDA. State departments of agriculture and restaurant organizations also provide grant funding for the industry, as well as private donors who have personal interests in craft beverages and major corporations with a commitment to niche philanthropy.

Applying for a Brewing or Distilling Grant

  A basic internet search can lead you to current and open grant opportunities for breweries and distilleries, although the funding pool is limited, and the competition can be tough. Craft beverage producers should consider getting involved with industry associations and subscribing to publications and mailing lists to be among the first to know about grant opportunities and deadlines.

  Aside from funding in response to disasters and emergencies, one of the biggest trends in craft beverage grantmaking is encouraging diversity. These grants often help educate and employ women, people of color and members of the LGBTQ community in this industry. Promoting sustainability and eco-friendly practices is another current funding trend among grantmakers that care about craft beer and spirits.

  Although some grants have rolling deadlines and chances to apply at any time of the year, most opportunities have a series of established dates that require applicants to pay close attention. Look into the times when grant deadlines occur before your business even needs funding, just for informational purposes, and mark deadlines on a calendar in case an unexpected need should arise.

  If your business is eligible for a grant, read the guidelines closely, including the best ways to contact the funder for follow-up after you submit your materials. As you review grant proposal guidelines, important details to pay attention to include the budget year dates, duration of funding, funding policies and submission process. Use online applications whenever possible to expedite your application, and be specific in your application concerning the project budget and how you will meet measurable goals. In many instances, it is best to introduce your business and an initial description of what you need to a funder before submitting any official paperwork, either by telephone call, general inquiry email or by scheduling an in-person meeting. And if your business is fortunate enough to secure a grant, keep up with reporting requirements in good faith to set yourself up for potential support in the future if and when you might need it.

  Grants are just one piece of the puzzle to keep a brewery or distillery operational and successful, but they are oftentimes an underutilized asset that might be just what you need to get by or take a new direction with your beverage business.

Devin Walden: Blazing Trails in the Spirits World

Tropican Distillers welcome signage

By: Nan McCreary

Long dominated by men, the spirits industry is attracting a growing number of females, not just as entry-level employees but as master blenders, tasters, distillers and even as owners. One of these new rising stars on the scene is Devin Walden, who was recently named the master distiller at Tropical Distillers in Miami.

Walden, a native of Kentucky, was not looking for a career path in the spirits industry when she took a job as a temporary employee on the bottling line at Woodford Reserve Distillery, a small-batch bourbon distillery in her home state. “I was a tattoo artist, had a second job bartending, then took on a third job at Woodford. My plan was just to stay long enough until I had built up my tattoo business,” Walden told Beverage Master Magazine. “I didn’t know much about a distillery, but I immediately fell in love with the whole process. I was fascinated by it.”  In fact, Walden was so enthusiastic about distilling that she set out on a quest to learn the trade from the ground up, eventually becoming Woodford’s first female distillery operator. “This experience gave me a true appreciation and love for the industry, and I ran with it,” Walden explained. She was 24 years old at the time.

Devin Walden, Master Distiller
Devin Walden, Master Distiller

  After three years at Woodford, Walden accepted a position with Total Wine & More in Lexington, KY so she could learn the retail side of the business. She also served on judging panels of various wine and spirits competitions, such as the American Craft Spirits Association Competition and USA Spirits Ratings. “My position at Woodford Reserve helped set up a framework for the technical and production skills I needed while my position at Total Wine and the judging experiences were great for learning what’s important to consumers and what they’re looking for,” Walden said. “In this industry, it’s valuable to understand both the production and the marketing side of the business.”

  And that’s exactly what Tropical Distillers was looking for in a master distiller when they announced plans to open a distillery in Miami in 2021. “Total Wine had transferred me to Florida, and while here, I started missing being in production,” Walden remembered. “That’s where I thrive, and that’s what I’m passionate about. When I came across the Tropical Distillers opportunity, I was happy to jump on board.”

  With Walden at the helm of the distillery operations, Tropical Distillers recently celebrated its grand opening as the only distillery in the city of Miami. Located in the heart of the up-and-coming Allapattah neighborhood, the distillery offers “a one-of-a-kind premium experience just steps away from the famous Wynwood Arts District.”  Currently, the distillery produces the company’s signature brand J.F. Haden’s Craft Liqueurs, known as America’s Craft Liqueur Company™, and nationally recognized for its mango liqueur and citrus liqueur.

tropical pink distillery bar

Tropical Distillers also plans to create its own brand of spirits, including vodka, rum, whiskey, gin and agave, which will be offered in the tasting room and with cocktails at the bar.

  For Walden, teaming up with a completely new operation is both an exciting opportunity and a challenge. “I have a good foundation from my earlier experiences, but working on the ground floor at a start-up facility has introduced me to new aspects of the business,” she said. “My role starting out has been to focus on things like permits, equipment and sourcing materials like glass and ingredients. This side is new to me, but it’s a great learning opportunity.” Once production is in full swing, Walden will oversee and handle the small-batch production process of J.F. Haden’s Craft Liqueurs and the Tropical Distillers’ new line of spirits.

  The role of master distiller is not one that Walden expected to have. “The position traditionally is handed down from generation to generation within families, or sometimes it’s an intern or apprentice role,” she told Beverage Master Magazine. “It’s not an easy title to come by. I was lucky, I was in the right place at the right time with the right skills.” While Walden initially came to the job solely with her work experience and a self-taught education, she subsequently enrolled in the Distillation, Wine and Brewing Studies program at the University of Kentucky. “For the longest time, you could only learn the trade by working in a distillery,” she added, “but now there are more schools and organizations offering classes and education.”

  In a brief four years (she is 28 years old now), Walden feels she has gone from one extreme to the other in her distilling career. “The processes at Woodford were very regimented, but here I have more leeway,” she said. “I’ll always keep my framework from Woodford, but now I get to see where I can push it creatively.” Walden’s goal is to craft unique products that are not like what everyone is making. This means experimenting with different factors, such as proof, formulas, distillation, aging and filtering for making spirits. It also means recognizing the uniqueness of flavored liqueurs and finding ways to make them innovative while staying authentic to their flavors and ensuring high-quality products exclusively from their distillery.

  Walden describes her job as “cross-functional,” where she takes on many roles. “One day I could be distilling, another day coming up with new formulas,” she said. “Here, there is a little more variation than at a bourbon distillery because we have so many different products and can experiment with more ingredients.” Creating new formulas for liqueurs is a lengthy process that involves a lot of trial and error, using different ingredients and altering the proof and sugar content. “Working with the array of products we make is definitely different but very exciting,” she added.

  To Walden, landing the job as master distiller offers a unique opportunity to engage in multiple facets of the spirits business. “The role of master distiller is great because while you’re the lead distiller, you’re also an ambassador for the company, so you have some involvement with marketing and branding. For me, making products and coming up with new products is what I really love to do, but at the same time, you have to consider what other people like. So, also being involved in that side helps me better understand what our customers like and are looking for. It is the best of both worlds.”

clothing apparel with peacock painting

  Clearly, Walden can count herself among the up-and-coming female trailblazers in the spirits world. But it hasn’t always been easy. In her journey from complete novice to master distiller, Walden has had to overcome prejudices because she was so young and also female. “There was a time when people doubted me and my abilities and intelligence,” she reflected. “Sometimes, I felt out of place, and I wondered if I was the right fit for the job. Yes, I had to prove myself. And yes, I had to be my own cheerleader sometimes. But I’m blessed to say that I’ve also had a lot of great mentors and support from people who wanted me to succeed.” While Walden acknowledged that there is still some resistance to females entering distillery roles, she believes that women who came before her have helped break down barriers. “Today, there are more and more distilleries that are giving lead roles to women, not just master distiller, blender or taster roles, so the number of females in the industry is definitely increasing,” she added. “I think we’ll see more of this as long as organizations maintain diversity as a priority when building a team.”

  No doubt, we’ll be hearing more about Walden as Tropical Distillers launches new products and becomes a go-to destination for tourists and locals alike. The 8,000-square-foot space features a full distillery, bottling line, in-house cannery and a tasting room decorated with colorful vintage wallpaper and old-school Florida, tropical touches throughout the space. Also, the distillery boasts a gift shop with branded merchandise, premium tastings, cocktail classes and behind-the-scenes tours. Between Devin Walden’s talent and history and Tropical Distillers’ splashy new digs and premium products, this new partnership offers a shiny new star in the spirits industry. Stay tuned for more.

For more information on Tropical Distillers, visit www. tropicaldistillers.com

The Do’s & Don’ts of Cleaning Barrels

machines cleaning alcoholic barrels

By: Cheryl Gray

Knowing precisely how to clean and sanitize a barrel means avoiding certain disasters, save time and protect the product.  Cutting corners means inviting contamination, a surefire way to destroy an otherwise saleable product. By contrast, proper cleaning and sanitizing ensure a pristine, bacteria-free barrel, which means the product inside is safe from unwanted microorganisms and undesirable flavors. At the same time, the barrel enjoys a longer life. Experts say that maintaining barrels through proper cleaning and sanitizing also contributes to avoiding leaks, another costly product loss.

  Since barrels are one of the most expensive beverage production costs, it pays to know companies that understand their unique cleaning and sanitizing requirements. Among them is California-based  STEAMERICAS, whose Optima Steamer™ was born out of a unique process of reimagining old technology. Company owner Yujin Anderson touts the multiple benefits of that innovation.

  “The Optima Steamer™ was born over 15 years ago when we saw the need for a machine that generated much less waste water runoff than a typical pressure washer. We saw the hot water pressure washer market audience who had trouble with wastewater runoff and identified that dry steam machines were mostly only available in the residential or professional size or performance level that can’t keep up with continuous all-day use.

  My father, who was a marine boiler engineer, basically altered a commercial/industrial-sized pressure washer and retrofitted it with a patented dry steam boiler to give customers who asked for hot water pressure washers that are compatible with winter usage. The Optima Steamer™ is a revolutionary machine that increases water temperature beyond the 212 degrees Fahrenheit boiling point to create saturated and super-heated steam with minimal preheating time. The result is a highly effective, sanitizing methodology that destroys harmful microorganisms and reduces water usage from an average of three to four gallons a minute to 0.08 gallons without introducing any chemicals.”

  Anderson explains that people oftentimes confuse cleaning a barrel with sanitizing it. However, there is, she says, a definite difference.

  “Sanitizing and cleaning are two different processes. While you can measure cleaning results with naked eyes, you can’t with sanitizing. Hence, you may easily skip the sanitizing process. This is a big mistake. Barrels, especially, have pores, and microorganisms unaddressed can spread beyond the surface level, which is very challenging to remove.

  For sanitizing, you can introduce a choice of chemicals (including chlorine, acid and ozone) that dissolve in water and have the liquid in contact with the barrel’s interior surface. However, the recent trend is to avoid chemical treatment to avoid altering the taste and quality of the product. 

  Dry steam is undoubtedly the most effective way to control microorganisms on most materials, especially barrel staves. Steam generators can reduce both water (steam uses only one to two gallons per barrel) and energy use, and they are helpful for general cleaning in addition to barrel cleaning. Dry steam is saturated steam, where over 97 percent of the water has been converted into a gas, rather than wet steam or boiling water like plant steam.”

  Anderson describes how dry steam goes beyond the surface interior of a barrel to destroy harmful bacteria that the naked eye can’t see.

  “Dry steam penetrates into the pores of barrels to kill pathogens, like Brettanomyces, Zygosaccharomyces and other microorganisms, even those that can survive water heated to 160 degrees. For example, most brewers use sanitization of some sort, but some brewers aren’t taking advantage of implementing a dry-steam method. Instead, many use plant steam, which is unsaturated wet steam or technically a liquid. Plant steam doesn’t reach lethal temperatures to kill bacteria inside barrels. Dry steam penetrates a quarter-inch deep into wood pores. It penetrates deeper than hot water or chemicals and with better efficiency at removing sediments deposited in the pores.”    

  Anderson adds that the dry steam method deployed by the Optima Steamer™ also saves time and money.

  “Barrels can be in dry storage or wet storage. Both involve sulfur dioxide in the form of gas (dry) or diluted in water (wet). After storage, barrels should be rinsed, rehydrated (swelled), checked for leaks and drained before use. Using water, the rehydration process takes 60 gallons of water and 48-plus hours. Dry steam can shorten this process down to under 30 minutes and one to two gallons of water. Best of all, rehydration and sanitizing happen at the same time with dry steam.”

  Being in California means that STEAMERICAS is near wine country, where the company found its initial clients. Breweries and soft drink companies followed. Anderson says that dry

steam offers distinct solutions for each client.

  “The biggest selling point of dry steam may be different for each clientele. For example, for distillers and craft brewers, the main reason for dry steam is to rehydrate barrels, vats and foeders as quickly and efficiently as possible. For winemakers, controlling unwanted microorganisms, such as Brettanomyces, is the biggest reason they may introduce dry steam to their facility. For larger facilities, typically saving time while the food safety standards are met is the most important.”

  Many companies that source barrels for clients also recommend dry steam as a preferred method of sanitizing their products. One of them is Northeast Barrel Company, located in Lansdale, Pennsylvania, northwest of Philadelphia. The barrel-sourcing company has a second showroom in Salt Lake City, Utah, serving its West Coast customers. Its product line includes previously used barrels and racks, bungs, foeders, tanks and even barrels used exclusively for decor.

  While most of its wine barrels are sourced from wineries throughout California, Northeast Barrel Company travels around the globe sourcing other craft beverage barrels previously containing whiskies, tequilas, bourbons, rums, mezcals and brandies from countries that include Mexico, Nicaragua, Spain, Portugal and Jamaica, to name a few. Since the barrels have been previously used and have housed all sorts of beverages, the importance of properly cleaning and sanitizing them is tantamount to the company’s existing and prospective clients. Co-owner Pat Tramontano says that dry steam is the way to go.

  “We have a dry steam generator that we use on our barrels. The generator pressurizes the barrels with steam. This not only kills any present bacteria but allows us to check for leaks. It is an excellent tool, and I recommend it to anyone in the beverage industry with a large-scale barrel program.”

  Black Swan Cooperage is a family-owned barrel-making enterprise located in Northern

Minnesota and founded in 2009. The company creates hand-crafted barrels for distilleries, breweries and wineries across the United States. Black Swan Cooperage makes its custom barrels in a variety of sizes, ranging from five gallons to 53 gallons, with multiple charging and toasting levels. The cooperage also promotes its barrels as having staves that are the largest patented surface area of any staves currently available.

  Co-founder and owner Heidi Korb learned the business of crafting barrels from her father, Russ Karusch, a master cooper. Among those lessons is how to properly clean and sanitize barrels.

  “Ideally, if you can plan for your barrels to not ever sit empty, you will have fewer problems. However, this is likely not realistic for all. If you properly clean your barrel between uses, this will dramatically increase the life of your barrel. If a barrel is well kept, it can be used indefinitely. It will eventually no longer add flavor but will still be good to hold and age spirits. If a barrel is not properly stored and kept clean, it can go sour and start to grow mold. Once this happens, usually no amount of cleaning and sanitizing can save it.”

  In short, those who create, source, clean and sanitize barrels agree that shortcuts do not lead to a long life for one of the most expensive costs in craft beverage production. Rather, those shortcuts can destroy not only the barrel but the entire contents inside. Experts say that a clean and sanitized barrel is best achieved with dry steam, a growing industry standard used to ensure that barrels are absent from the destructive microorganisms that can escape any other cleaning and sanitizing method.

Move Over Scotch, Here Comes American Single Malt

2 glasses filled with whiskey

 

By: Kris Bohm: Distillery Now, LLC  

Just about anyone you meet who says they like whiskey has probably heard of single malt whiskey. When it comes to whiskey in America, bourbon is the undisputed reigning champion in sales, with Canadian whiskey right behind it. There are many craft distilleries making bourbon and rye whiskey, but there are not nearly as many distilleries making single malt whiskey. American single malt whiskey is a lesser known subcategory of whiskey and is growing quickly in popularity. American single malt whiskey, or ASMW, is a unique spirit made in America from malted barley. ASMW presents an opportunity for distillers to show creativity with a whiskey whose flavor profile is far different from the wood dominant flavor profile that most American whiskies exhibit. Let’s explore what ASMW is by examining the rules that define the spirit and how it is typically made. With this understanding, let’s meet the people who are leading this newly emerging spirit category. By developing an understanding of ASMW we hope to give you the confidence to consider making malt whiskey and joining this new spirit category.

Redefining Single Malt

  The average consumer of spirits logically assumes that single malt whiskey is just another phrase for Scotch whiskey. In liquor stores and bars, Scotch is the predominant malt whiskey that people see. While Scotch is malt whiskey, not all malt whiskey is Scotch. Malt whiskey is defined by the ingredient used in production, malted barley. And to further specify, malt whiskey that uses only whiskey from one distillery is known as single malt whiskey. While it is beneficial to the distillers and producers in Scotland to imply their region is what makes Scotch, well, Scotch, it is in fact the ingredients and production methods that make a great malt whiskey a single malt whiskey. American single malt whiskey strives to break away from Scotch whiskey and become a separate, recognized category.

Defining the Spirits

Malt whiskey is defined by the TTB in The United States as a whiskey that is made from at least 51% malted barley and aged in new American oak barrels. This definition does not meet the expectation of most consumers or distillers of malt whiskey. This standard of identity has held back the potential for malt whiskey made in America to be the best whiskey possible. Most malt whiskey made outside America is made from 100% malted barley aged in used barrels. American single malt whiskey does not have a legal definition. This is a hurdle to the spirit becoming an accepted category of whiskey. Several American distillers and their respective distilleries have banded together to form the American Single Malt Whiskey Commision in 2016. The mission of ASMWC is to establish, promote, and protect the category of American single malt whiskey. Prior to 2016 there were already distilleries producing malt whiskey in America, but most distillers felt the TTB standard of identity was outdated. The goal of establishing the commission was to define a unique standard of identity and type to allow ASMW to be the best whiskey possible. The ASMWC set forth and created new standards of identity for American single malt whiskey and is working with the TTB to incorporate those standards into federal guidelines.

AMERICAN SINGLE MALT WHISKEY COMMISSION

NEWLY PROPOSED STANDARD OF IDENTITY

MADE FROM 100% MALTED BARLEY

________________________________________

DISTILLED ENTIRELY AT ONE DISTILLERY

________________________________________

MASHED, DISTILLED, AND MATURED IN

THE UNITED STATES OF AMERICA

________________________________________

MATURED IN OAK CASKS OF A CAPACITY

NOT EXCEEDING 700 LITERS

________________________________________

DISTILLED TO NO MORE THAN 160 (U.S.)

PROOF (80% ALCOHOL BY VOLUME)

________________________________________

BOTTLED AT 80 (U.S.) PROOF OR MORE

(40% ALCOHOL BY VOLUME)

  These proposed standards of identity are thoughtful with specific intent, laid forth by the distillers who wrote them. This new proposal came together to allow for creativity in the hands of those producing the whiskey within this standard of identity.

How is ASMW Made?

  For the sake of discussing single malt production methods, we will give an overview of the traditional method of distilling malt whiskey as it is done in Scotland.

  Malted barley is crushed by a mill and mixed with hot water. This hot water and barley mixture is mixed in a vessel called a lauter tun. This lauter tun separates the sugary liquid (called wort) from the barley. As the wort is drained away from the grain it is cooled off and transferred to a fermentation vessel. The fermentation takes place and the sugar in the wort is consumed by yeast to become alcohol and carbon dioxide. This now fermented beverage is referred to as distiller’s beer or wash. The alcohol content of the wash will vary but can be as low as 5% to upwards of 12%. The wash is pumped to a still where the alcohol is distilled out of it. This alcohol, also known as white whiskey, is then placed in barrels to age. The ABV of the whiskey entering the barrel will vary for some folks as low at 50% to upwards of 75% ABV. This process is a very general overview. There are many different ways to go about producing malt whiskey, and most distillers all have unique processes that produce amazing spirits.

The Folks Behind ASMW

  Steve Hawley is the vocal individual who is leading the charge of the American Single Malt Whiskey Commision. Steve, who is the president of the commission, had much to say about ASMW. On the growth of this newer whiskey category, Steve credited the distillers producing the spirits and working to grow their brands as the primary force growing the ASMW category. Hawley went further to talk about the future of single malt, saying he believes that for single malt to grow and reach the levels of popularity of other whiskies that single malt producers must be unified in the language of how they promote their spirits. Being a member of the commission is a great step for distilleries to be a part of this new category. Hawley also pointed out that the key to unlock more category growth is for distilleries to focus and educate the consumer on what ASMW is.

  In the state of Oregon and beyond Rogue Ales and Spirits is well known for their beer and whiskies. In a discussion with Jake Holshue, the Head Distiller for Rogue Spirits in Oregon, Holshue had the following to say. American single malt is best kept simple. Good base malt makes exceptional single malt whiskey. Holshue has years of experience producing single malt whiskey and has learned many things the hard way through experimentation. “Don’t add chocolate malt and definitely do not add hops,” says Holshue, “These unnecessary ingredients can ruin the magic of good whiskey made from malted barley.” Jake’s perspective on producing a wonderful ASMW is summed up well, “You should keep it simple.”

  One of the pioneers that started production of ASMW early on is the founder of Santa Fe Spirits, Colin Keegan. Santa Fe Spirits opened in 2010 in New Mexico and produces a whiskey called Colkegan. Their particular ASMW is made from malted barley with a portion of the malt being mesquite smoked. This whiskey is reminiscent of a smokey Scottish whiskey, but their smoke carries flavors of southwest mesquite instead of traditional Scottish peat. Colkegan is firmly rooted in the traditions of Scottish single malt production, but the use of mesquite smoke and dry New Mexico climate has created a whiskey that is truly unique.

  When it comes to whiskey in America there is no question that ASMW is a fast growing category with many new entrants. While there are many craft distilleries making bourbon and rye whiskey, there are not nearly as many making ASMW. This category of whiskey has big opportunities for a distillery that does not necessarily exist in other categories of spirits. As more brands become established players in the whiskey business ASMW and the demand for it will continue to grow. We highly encourage you to join the American Single Malt Whiskey Commision to help be a part of the collective voice of distillers. If you are just considering making single malt whiskey and not sure where to start you can contact the author for more info. There is no doubt that ASMW is the next big trend in whiskey. Are you ready to be a part of it?

  The author of this article is Kris Bohm, owner of Distillery Now Consulting LLC.  When Kris is not helping distilleries he can often be found seeking out adventures on two wheels, or defending his beer mile record.

Island Brands: Leveraging Technology for Success

4 beer cans soaked in ice cooler

By: Nan McCreary

  When entrepreneurs Brandon Perry and Scott Hansen launched Island Brands USA in 2016, their goal was to create a mainstream, easy-drinking beer with the highest quality ingredients. That was challenging given the hyper-competitive landscape and complexity of the three-tier system. But they were undaunted, and through ultra-strategic planning using branding and technology, they found a niche among “thrill-seekers, outdoor enthusiasts, and beer drinkers everywhere.”

  By 2020, the Charleston, South Carolina company saw combined sales of its two existing brands—Island Coastal Lager and Island Active—grow 70% to $1.9 million in sales, according to IRI data. In 2021, sales grew 99% to $4.2 million. Today, Island Brands is the fastest-growing super-premium domestic beer in the Southeast U.S. and is poised to take an even bigger bite out of the competition this year.

  For Perry and Hansen, the journey began on a “rum-soaked” trip to Cuba, where they discovered that the only beer available was of limited quality. This inspired them to make better beer more accessible to Cubans, and they began working on a recipe for an all-clean, easy-drinking brew to build a lifestyle brand. 

  “They decided from the beginning to only use the finest ingredients,” Island Brands’ Director of Operations Valerie Williams told Beverage Master Magazine. “Their first beer, Island Coastal Lager, was made with only water, malted barley, hops and yeast—no fillers, no adjuncts—to create a crisp, clean, crushable lager that had only 137 calories and an ABV of 4.5%. They contracted with a brewery in Florida to make their product, then they hit the road and started selling it.”

  Their success was immediate. “Publix Super Market, the largest and fastest-growing employee-owned supermarket chain in the United States, loved it in a big way and started putting it in every store,” Williams said. “Now we have multiple products in 1,250-1,300 stores.” 

  In 2020, Island Brands launched its second beer, Island Active, a crisp and clean premium light lager. Developed as a “Better for You” beer, Island Active is only 88 calories with an ABV of 4.2% and, like Island Coastal Lager, is made without fillers or preservatives. These flagship products quickly set Island Brands apart.

  According to Williams, Island Brands’ beers are fully pasteurized and have no fillers that could cause the beer to “go skunky,” giving them a shelf life of 365 days, as opposed to 110 for most beers.

  Riding on this wave of success, in November of 2020, Island Brands launched a crowdfunding campaign with StartEngine, where everyday people can invest and buy shares in startups and early-stage companies. Within 34 days, Island Brands raised its maximum funding goal of $1.07 million. These investors, called the Islander community, are on the front line of Island Brands’ marketing objectives. As a community, they help support the company’s brand. In turn, they receive discounts on merchandise, beer, events and travel. 

  “The key to our success has been our following,” Williams told Beverage Master Magazine. “Crowdfunding was huge in getting us started. It provided a way for folks to engage with us and support our brand to help us grow.”

  The Islander community are not just advocates for the beer: They also promote Island Brands’ lifestyle partners, including merchandise from Island Supply Company, guided Adventure Experiences and the flagship Island Cabana Bar in Charleston. This diversification is specifically designed to help reach Island Brands’ target demographic.

  Rounding out Island Brands’ marketing efforts is a partnership with Carnival Cruise Line to serve Island Coastal Lager to 14 million passengers as their ships navigate the world. The partnership is a perfect fit for Island Brands’ founders, whose approach to life includes a love of travel, the outdoors and an appreciation of high-quality beers. “Our partnership with Carnival has been enormous,” Williams said. “It makes sense to have our beers on a cruise. Passengers come off the boat and start asking for our products. When it’s available in their market, our Islanders make sure it’s kept in stock wherever they shop.” 

  While Islands Brands has built brand recognition, they have also employed data-analytics strategies to get their branded products in front of their target market. The key to this is digital technology. “Technology is the cornerstone,” Williams said. “We are a small company—there are only 18 of us—and with distribution in seven states, we have to sell by proxy. Our relationship with our middle tier, our distributors, is critical to us. To provide them with what they need and when they need it, we rely on data analysis, whether it be to evaluate market trends or determine inventory needs.” 

  According to Williams, when Perry and Hansen founded the company, part of their business plan was to use technology to collaborate with the middle tier and the consumer. For that reason, they assembled a team with over 100+ years of combined experience that includes technology, marketing and consumer packaged goods.

  “We’re all technical,” Williams said. “We have two data analysts on our team, and they’re constantly digging into data and identifying potential issues so we can address them.”

  To facilitate operations, this data—including branding and marketing tools—is shared across the board with internal teams as well as external collaborators.

  Island Brands ‘ use of data analysis has been a lifesaver in today’s market, where supply chain issues have plagued the industry. “Our biggest enemy,” Williams said, “is being out of stock. By providing data and guidance to wholesalers, we can anticipate volumes and ensure that there is no single point of failure in the supply chain. We have multiple vendors, and if one doesn’t have availability, we go to another one. If we have shipping problems, we optimize our loads or call on multiple logistics providers to potential solutions. Strategy plays a big role. You can have the best liquid in the world, but if you can’t get it on the shelves, then you’re dead.”

Island Brands’ marketing strategies have paid off. In 2021, the company sold 160,000 cases in seven states: Tennessee, Alabama, Georgia, North Carolina, South Carolina, Florida and Virginia. Beers are available at Walmart, Costco, Publix and other southeastern grocery stores. But it’s not just consumer demand that has led to this success: It’s strategic planning, with growth carefully timed and targeted. 

  “We analyze data on items that are growing or not growing in certain territories and work with our wholesalers to collaborate and strategize,” Williams said. “When we bring a product to our wholesalers, we ask them to help us grow in their territorial footprint, and, at the same time, ask how we can help them get the items they need to fill voids in their portfolios.”

  Energized by success—and demand determined via data analysis—in 2021, Island Brands introduced two new products: Island Lemonada, a balance of the finest premium beer and freshly-squeezed lemonade, and Southern Peach, a combination of sun-ripened peaches, fresh-brewed Southern tea and premium beer. Like Island’s flagship brands, these are flavorful beverages without added fillers, made for easy drinking with an ABV of 4.5%.

  In 2022, Island Brands will enter the Flavored Malt Beverage category, one of the most rapidly growing segments in the beverage industry. Created under the CRUSH brand, flavors include Lime Margarita, Strawberry Daiquiri and Tropical Punch. “These will not be super-premium beverages,” Williams told Beverage Master Magazine, “but will still be better for you than others out there, as they have natural flavorings and less sugar than competitive brands. ABV will be 10%.”

  Beyond that, Island Bands has set its sights on expanding distribution (they will add Mississippi and Louisiana in 2022), opening more Cabana Bars in the Southeast, adding another brewery for contract production, and increasing its crowdfunding goal (now at $5 million). According to Williams, the company expects to double its sales in 2022.

  The key to success, she said, is leveraging technology to keep up with the growth. “Behind all of this expansion, we have to make sure we can honor our retail commitments,” she told Beverage Master Magazine. “We will use our data to determine when we can launch, where we can launch, and how much we can launch.”

For more information on Island Brands USA, visit www.islandbrandsusa.com

10 Ways to Maximize Beverage Sales Through Every Spring & Summer Holiday

people drinking and celebrating

By: Raj Tulshan, Founder of Loan Mantra

The arrival of spring means sunshine, warmer temperatures, gatherings and lots of drinking. This often involves celebrating with a cold pint of beer, glass of wine or festive cocktail. Special days are a great time to attract crowds planning to connect with family and friends at area restaurants and pubs and to increase beverage sales.

  More than 335,000 gallons of tequila are consumed in the U.S. during Cinco de Mayo fiestas. An estimated 92 million Americans take their moms out for a meal for Mother’s Day, making it the most popular day for restaurant dining. People don their big hats and spring finery, while sipping Mint Juleps at Kentucky Derby-themed parties. Then it’s time to toast to dads on Father’s Day, celebrate graduations, for bachelor and bachelorette parties and bridal showers. So, how can you maximize beverage sales all throughout these warm weather celebrations? Here are 10 tips:

1.   Spring into Theme – Jump into action with some tropical themed drinks. Serve a refreshing Cherry Blossom, Tequila Honeysuckle, or a Lemon Drop for festive seasonal celebrations and, of course, don’t forget a Mint Julep for Kentucky Derby parties. Source fresh ingredients whenever possible and use fun garnishes, like edible flowers. For a Spring Fling, use sorbet as a drink ingredient, with fancy glasses and pastel cocktail napkins. Get patriotic with red, white, and blue themed drinks for Flag Day, and consider garnishing the drinks (or the tables) with cute little sparklers. Throw a tropical party and encourage employees and guests to wear Hawaiian shirts and leis, with mai tai or pina colada specials. Have a taco and tequila party for Cinco de Mayo and decorate with bright colors and a cactus or two. What about hosting an ice cream party with boozy milkshakes on a hot summer night social? The possibilities are endless, so be creative!

2.   Partner with the right vendors – Many beer, wine and liquor vendors will provide plenty of marketing materials to help restaurants and bars drive beverage sales. They’ll often give you free table tents, branded coasters, and other materials to promote their brands. Some vendors will go a step further and provide give-away items, like branded pint glasses, t-shirts, or baseball caps for customers that order their products. This is an easy way for you to boost excitement and sales – and a fun incentive for your guests to enjoy.

3.   Get your financing in order – Restaurants and bars have, understandably, had a tough two years, due to the COVID-19 pandemic. And now the COVID fallout includes a trifecta of major challenges, including soaring prices on food and beverage supplies, ongoing supply chain disruptions and continued staffing shortages. Be sure that your financing is stable enough to sustain your operations, especially amid this turbulent period and as you recover from the pandemic hardships. If you need a business loan, talk to an expert that can advise you about which path to take. There are many viable options available to help your business through the short-term or for your longer-term needs.

4.   Get the funding for your marketing needs – You might have the most amazing place that serves the best food and drinks in the area, but if people don’t know about you, you won’t maximize sales, profits and other key metrics. Elevate your marketing efforts to generate awareness and excitement and drive traffic and sales. Be sure to have a professional, easy-to-navigate website with updated menus, drink lists, and specials. Become more active on social media and buy online ads that target your priority populations. Host special events and tastings. Send out emails about upcoming events and other incentives. If your budget is strained, consider a loan to boost your marketing efforts and attract more attention.

5.   Host VIP tastings. Boost customer loyalty with VIP tastings – Valued customers will feel special to be part of an “elite” event, so make these tastings feel exclusive and important. Send out VIP invitations. If your budget allows, you can go all-out with a red carpet and champagne. Or create a different vibe with beer flights, a wine tasting or a sampling of different types of whiskey. Ask your vendors to provide experts to discuss their products and educate your guests about the types of beer, wine, or liquor they offer. Your vendors might provide VIP gift bags or other SWAG, as well.

6.   Create a comfortable atmosphere – Be certain that your guests feel comfortable at your establishment, whether that means continuing to social distance during higher COVID transmission periods or keeping plastic partitions up for a while longer. Guests want to see “proof” that your restaurant or bar is still following strict cleaning and sanitation protocols, so place hand sanitizer dispensers around the facility and continue to sanitize tables, bars and other high-touch locations frequently. Have comfortable seating that will make people want to linger and have another drink. Use appealing soft (not harsh!) lighting and play fun music. Also, consider what would appeal to your target demographics. Men will want the big game on your TVs. A bachelorette party will want a fun waitstaff that will dare them to do shots. And guests appreciate some creative decorating for the holidays, whether that’s flowers and champagne flutes for Mother’s Day, or big hats and roses for Derby Day (also called The Run for the Roses).

7.   Provide outdoor seating – One of the silver linings of the pre-vaccination landscape was that many restaurants and bars added outdoor seating, which customers loved. Now that spring is finally upon us, people will welcome the opportunity to eat, drink and celebrate outdoors. Set up tables and chairs outside. Consider adding fire pits or offering blankets on chilly evenings. Offer boozy popsicles or milkshakes to boost beverage sales when the weather gets warmer. String up pretty lights. Plant colorful flowers. Make your outdoor area feel lovely and inviting.

8.   Offer special incentives – Promote special deals around the spring holidays, like “Moms drink for free on Mother’s Day” or “Dads get a free beer for Father’s Day.” Promote specials on tacos and margaritas for Cinco de Mayo. Offer Mint Juleps and tiny sandwiches for a Kentucky Derby watch party. Offer discounts on your special spring drink menu. Consider discounts on beer buckets for the spring or 2-for-1 drink specials on a typically slow weekday.

9.   Train your staff about the drink specials – Make sure your staff are educated about your drink specials and encourage them to upsell to your guests. This is especially important when you add new seasonal cocktails to your menu or if you’re having special holiday-themed drinks. Be sure your employees know what each drink tastes like, how it’s made, and what it pairs well with. Your staff are your best ambassadors. The way they describe your menu and drink specials will matter. In fact, it will have a direct impact on your sales.

10. Be active on social – Social media can be a very effective way to incentivize your events, spotlight drink specials, and highlight fun plans and celebrations for the season. Post about what you’ll do to treat soon to be brides well for bachelorette parties (Champagne toasts! Bloody Mary specials!), so they’ll come to your establishment instead of your competitors.’ Feature different staff members raving about their favorite spring drink or talking about the upcoming events or parties that you’re hosting. Share photos of beautiful spring drinks garnished creatively. Showcase that your place is the place to be this summer, for any seasonal celebration.

  Spring is in the air and there are so many opportunities to celebrate. There are also so many opportunities to promote your establishment, drive traffic and boost your beverage sales. Try these 10 tips to increase traffic to your establishment, customer loyalty and profits.

  Neeraj (Raj) Tulshan is the Founder and Managing Member of Loan Mantra, a financial advisory firm with best-in-class and proprietary FinTech, BLUE (Borrower Lender Underwriting Environment). Loan Mantra, Powered by BLUE, is next-level finance: a one-stop-shop for business borrowers to secure traditional, SBA or MCA financing from trusted lenders in a secure, collaborative and transparent platform. Clients turn to Raj because they know he will always pick up the phone and offer unparalleled financial counsel in a remarkably human—even friendly—way.

About Loan Mantra

  Loan Mantra is a financial services company that helps level the playing field for small and medium businesses to gain financing by providing a one-stop portal, paperless application process and personal service. With offices in New Jersey, Charleston, SC and New York, our only success is through your success. This means that our attention, purpose and intention are all focused on you, our client. We are your ally to overcome obstacles, bringing peace through uncertain times to achieve your highest goals and aspirations. Your friendly, responsive agent will listen respectfully and service your account actively through one of three locations in. We speak your language whether it’s English, Spanish, Hindi, Bengal, Hospitality, Laundry or Manicure, let us help you today. Connect with us at www.loanmantra.com, 1.855. 700.BLUE (2583)

Trends in Beverage Packaging to Look Out For in 2022

beverage stack in a stall

By: Preston Geeting

Building healthy lives entails nourishing our bodies, both mentally and physically. As such, the beverage industry will continue to be an essential component in improving the health of societies across the globe for as long as we call it home. More presently, however, the products we choose to consume from brands in today’s world often reflect our own personal values.

  Packaging plays a huge role in how impactful a product is on its target audience. Much of the information regarding what is considered healthy or not is often presented on the packaging of consumable beverage products, so their packaging must clearly communicate how it reflects the values of individual consumers. This makes the packaging industry a crucial component of the beverage industry.

  According to MarketWatch, the beverage packaging industry, in particular, is expected to reach a value of $142.28 billion by 2023 at a CAGR of 4.17%, a significant growth from $111.36 billion in 2017. This growth can be credited to the constant demand for groundbreaking, trendy beverage packaging across both industry sectors of alcoholic and non-alcoholic beverages.

  Each sector serves as a quintessential example of the beverage industry’s permanent dependency on the packaging industry, fostering a crucial and long-lasting partnership between the two. Thus, companies must now shift their focus on the ever-changing trends within both industries, while simultaneously aligning with the demands of consumer markets to maintain a competitive edge.

  A product’s packaging often complements its brand image and desired messaging, empowering a brand to sell not merely a product, but a lifestyle to its target audience. In the era of 2022, with headlines abuzz with topics encompassing Web 3.0, the Metaverse, and other digital innovations, product packaging that may be deemed ‘Instagrammable’ or trend-worthy is far more appealing to consumers than those perceived as more “traditional” or mundane.

  In the beverage industry, packaged products often reflect what value the brand can add to a consumer’s life, and how that value complements or enhances their current lifestyle. What makes your product unique enough to stand out on the shelves, compared to hundreds of others, relies almost entirely on the impact of its packaging.

  Additionally, in the luxury beverage space — such as high-end alcohol brands — product packaging is the first element consumers interact with showcasing why the product is desirable. Nightclubs and bars are excellent examples of this. In these settings, the most sought-after alcohol purchased is typically the one that stands out the most and similarly emulates a high-class, sought-after, yet rarely-obtained lifestyle.

  In the case of non-alcoholic beverage packaging, the packaging must communicate why one brand is better than another. This is commonly seen with packaging for companies that sell water. Although water is rarely perceived as little more than a standard beverage, all the details of its product packaging — from visual designs and colors to its sourced location, packaging material, and more — can spell the difference between its sales stagnating or skyrocketing. Other factors listed on the product’s packaging, such as the brand’s sustainability efforts or even the sheer convenience of its packaging, likewise play a key role in targeting specific consumer markets.

  For example, plastic water bottles that have a twist-off top may be less desirable to consumers in comparison to those boasting a sports-bottle style cap. Furthermore, sustainably-packaged water, or reusable metal water bottles, might be more appealing to eco-conscious consumers.

  The trends witnessed within both the beverage and packaging industry are constantly evolving alongside a growing consumer market. These industries must continue to work harmoniously to understand what makes consumers tick. Competition is always intense in the beverage industry, and companies spend immense periods researching competitors, as well as the needs and wants of consumers, to ensure that standards are met through superior packaging.

  Packaging must serve a purpose other than simply protecting products in retail stores or back-of-house storage to be memorable and appealing. The little details are essential regarding a beverage’s packaging, and these seemingly small details can have a significant impact on sales.  With all of this in mind, here are the top ten trends in beverage packaging to look out for in 2022.

1. Biodegradable Packaging:  Biodegradable packaging comprises of biopolymers, which are often found in the cellulose of plants. Since this form of packaging comes from plants, they easily decompose naturally over time in comparison to plastic packaging. Traditional plastic packaging, unfortunately, never decomposes. Instead, it slowly breaks down into microplastics which often wind up in our oceans or, even worse, our food.

  Recently, it was found that microplastics were detected in human bloodstreams. While this hasn’t been directly tied to plastic packaging, single-use plastics — such as those frequently utilized in beverage packaging — have been a significant cause of ocean-dwelling microplastics.

  To combat this, companies like Boxed Water Is Better are taking an active stance in ensuring that their product packaging is decomposable to fight the ever-growing single-use plastic issue; an issue which has also been recognized across various consumer markets. Throughout 2022, expect more beverage companies to release (or, at least, announce) their products being packaged in a similar, more sustainable manner.

2. Internet of Packaging or Smart Packaging:  Internet of packaging, or innovative packaging, comprises the integration of QR codes, smart labels, RFID, and AR/VR into packaging technology. The industry will begin to see the next evolution of packaging personalization through technology, especially QR codes, as adoption rates have soared since the pandemic in 2020.

  An example of this is 19 Crimes, a famous Australian wine company that has become a global phenomenon that works with celebrities like Snoop Dogg to craft fine wines, with each one telling a new story. The bottles of wine are brought to life via AR integration with a mobile app. Once labels are scanned via the app, it tells consumers the tales of notorious criminals through a pop-up video. Several coffee suppliers in the Australian market have begun implementing this method to provide consumers with a story element behind the type of coffee they purchase. This informs consumers who advocate for ethical and sustainable farming practices that the product they purchased aligns with their personal values.

  For another example of this trend, imagine purchasing a bottle of wine as a gift. If the bottle has a scannable QR code, the sender can write a message, and the recipient can see the message enclosed in the app. This eliminates the need to send additional paper cards and advances the gifting process.

  From a design perspective, we will quickly begin to see more minimalistic styles as a direct result of QR codes; if brands design packaging to have a QR code containing all the written content, it eradicates the overwhelming amount of information consumers currently see on packaging. And because product information is often small, making readability an issue, QR codes could also add an element of accessibility.

3. Recyclable Packaging:  Recyclable packaging is similar to sustainable and biodegradable packaging; it helps the environment and appeals to more environmentally-conscious consumers. However, biodegradable packaging merely degrades, whereas recyclable packaging can be reused, making it more sustainable in the long run.

  One new interesting element of recyclable packaging not seen typically is referred to as circular packaging. Circular packaging is forecasted to become an industry trend, as it utilizes a single layer for the packaging, rather than multiple layers, significantly reducing waste in the process. Along with this reduction in waste, circular packaging encourages companies to optimize the materials used in their packaging, maximize and amplify supply, and protect brands while inspiring them to make a significant impact against high-waste packaging.

4. Edible Packaging:  In 2019, London marathon runners made headlines worldwide after news broke that they were provided with seaweed pouches filled with energy drinks, rather than plastic water bottles. This enabled them to consume their water and leave zero waste. While edible packaging may not yet be very common, this example highlights how such a trend can genuinely help niche industries advance and make a difference — both for the environment and consumers.

5. Custom Packaging:  Beverage brands looking to differentiate themselves from competitors are increasingly utilizing custom packaging platforms to meet their needs. These platforms eliminate the physical component of fully-stocked warehouses, offering beverage manufacturers, brand owners, and suppliers with streamlined tools that both align with their marketing initiatives, and efficiently and effectively deliver eye-catching packaging for their products. This simplified process is quickly gaining traction across the beverage industry, providing companies with a one-stop-shop for their custom packaging solutions.

6. Active Packaging:  Active packaging consists of new technological techniques that extend the shelf-life of products, especially in the food, beverage, and pharmaceutical industries. Active packaging works by interacting directly with the packaged product and is designed to eradicate residual oxygen, bringing the product to a level where there is zero-permeation. This trend could lead to increasing the shelf life for beverage products that may otherwise spoil on retail shelves or in warehouses, thus mitigating costs for companies.

7. Packaging Automation:  Packaging automation for the manufacturing of products has witnessed a significant boost through AI. When combined with platforms that can serve as a one-stop-shop for custom and stock package purchasing options, this trend shows how robotics in the packaging industry can turn companies into genuine industry titans like Amazon, which continues to lead in terms of warehouse robotics and automation. Packaging automation enables the e-commerce giant to stay ahead of the game and on top of the retail charts. The same tactics could easily apply to companies in the beverage industry.

8. NFT Integration and Utility:  Non-fungible tokens (NFTs) are one of the fastest-growing trends in 2022, and the beverage industry is leading the way. Penfolds, Glenfiddich, Hennessy, and other luxury brands are now selling NFTs that corresponded to a limited edition physical bottle; the NFT acts as a digital receipt that validates the authenticity of the wine bottles. Many start-up beverage companies, however, are finding ways to leverage this technology with their physical packaging as a marketing tool. From startup Perfy’s customized NFT soda cans, to The Bored Breakfast Club including the famous Bored Apes collection on their packaging materials, NFTs are proving to be a unique way for beverage companies to help promote their brand and acquire a larger portion of consumer markets. 

9. 3D Printing:  3D printing has become cheaper for companies to prototype their packaging designs, materials, and even manufacturing machines. 3D printing boosts packaging designs by removing the typical challenges packaging designers face. Some of these challenges tend to include the need for multiple prototypes (which generate additional waste), fewer resources and materials to source prototypes, as well as reduced costs during the packaging design stage. This evolving trend streamlines the design process, and can enable beverage manufacturers and suppliers to conduct more in-house prototyping with their packaging without the presence of a middle man.

10. Nanotechnology:  Regarding the beverage industry, nanotechnology in the form of nanocoating or nanosensors is most commonly used. Nanotechnology-enhanced packaging reduces microbial bacteria and can help improve the quality of the product, especially in water.

  Overall, each of these trends holds the potential for companies within the beverage industry to successfully outgrow their competitors, and each is deserving of careful consideration when designing packaging solutions throughout the remainder of 2022. In a market that is as ever-changing as it is necessary, it is imperative that brands stay one step ahead, understand the true importance of these trends, and implement them accordingly.

  Preston Geeting is a Co-founder of Packform. Along with Philip Weinman and Peter Williams, he recognized the opportunity to transform the antiquated packaging industry with innovative technology, creating new service levels, better customer experience, and more significant opportunities for all involved. As of 2020, Packform officially became the fastest-growing packaging company and won the gold International Stevie Business Awards for Technology Startup of the Year.