Category: General

Packaging for Distilleries:

Cyndi

Making First Impressions Count Through Efficient and Attractive Packaging Options

By: Cheryl Gray

bottles of alcohol beverage

Packaging for a distillery is as important as the product. They either coalesce or collide. Successful packaging means consumers are immediately drawn to the product for the image as well as what’s inside the bottle. Likewise, the opposite is true when packaging goes awry, resulting in a product that doesn’t move. 

CDA USA

  Packaging experts help their distillery clients decide which packaging to choose and how best to deploy it. One of these experts is Henrico, Virginia’s CDA USA. CDA has manufactured labeling and filling machines for a variety of industries, including spirits, since 1991. Its engineering and design teams create customized packing, labeling and filling solutions for distilleries of any size.  

  CDA attracts distillery clients who need standout, state-of-the-art packaging solutions by drawing upon its versatility. Clients include producers of cognac, brandy, bourbon, rum, whisky, vodka, gin, tequila, liqueurs and more. It offers a wide range of automatic and semi-automatic machines that can handle virtually every type of bottle–rectangular, square, conical or cylindrical. Its labeling machines accommodate new technologies, including tin, transparent and mirror printed labels. 

  For micro-distilleries, production space is at a premium and accommodating new machinery can be a challenge. CDA offers a solution with Ninette 2, a semi-automatic labeling machine that applies two adhesive labels in a single operation. Compact and portable, it solves a major packaging need without taking up a lot of space, and its speed can accommodate up to 500 bottles an hour. The machine also handles different product formats, such as glass or PVC, eliminating the hassle of changing materials. The Ninette 2 works with CDA’s automatic and semi-automatic filling machines. Another model, the Ninette 1, applies a single label at a time and is also designed for small distillery operations.  

  CDA also has a range of labeling options to suit the production needs of medium and large craft distilleries. Some of the company’s clients turn to its R1000/R1500 automatic labeling machines that can label up to 1,500 bottles an hour and place up to four labels on a bottle at a time. 

  Regarding industrial size distilleries, CDA touts product solutions that can readily integrate into existing packaging lines. The company says that its evolving products of automatic labeling machines can either be added to a complete, existing line or as a dependable backup option.  

Belmark

  Belmark is a Wisconsin-based company specializing in pressure-sensitive labels, flexible packaging and folding cartons. Founded in 1977, the company has grown from three employees and a single printing press to 1,000 workers in six facilities and three locations. 

  One of Belmark’s key customer service specialties is helping clients achieve high-end labels on a budget. Belmark uses its Web-to-Print process to get the look clients want within a price they can afford. For example, to achieve the quality and appearance of a hot foil stamped label, Belmark uses its Web-to-Print metallic inks. To get the look of embossing, the company uses a dual finish appearance with a spot gloss. The combination of these methods gives clients the metallic look they want without a hefty price tag. Web-to-Print makes it possible to handle orders in as little as 24 hours. 

  Belmark points to its Trident and Trident MAX processes as the pioneering technology designed by highly trained staff to create high-quality labels. The finished product boasts standout features such as enhanced color accuracy and consistency, finer detail, shorter lead times and lower total costs for mid-run and longer-run quantities. 

  Trident is a process printing method that achieves optimal results through advanced pre-press and press technologies. These technologies work together to create an attractive label with the color consistency, superior print registration and finer detail of a more expensively produced product. The Trident MAX process builds on the strengths of reduced lead times and production costs by utilizing fixed colors in fixed printing decks. Belmark says this method guarantees labels that consistently match client specifications. It also creates more vibrant printing with greater detail.

SourcePak

  Located in Billerica, Massachusetts, SourcePak is a one-stop shop for distillery packaging that makes branding a top priority. The company has been in business since 2002 and touts the benefits of using one source for all packaging needs. The company claims that distilleries save time and money by using one source, eliminating the need for multiple vendors for packaging supplies and services.

  Todd Wallace, Vice President of Marketing and Business Development for SourcePak, explains how it works. “We are able to provide best-in-class value by sourcing reliable suppliers, resources and pricing for our distillery partners. This enables distillers to focus on the product rather than what it is going in or how it will be shipped. Outer shippers, partitions, warehousing, JIT delivery and 3PL services ensure the packaging gets where it’s going when it needs to be there. Service is as necessary of a component as the packaging is when you work with the fast-paced and multi-faceted distilling industry. The service we offer is typically the first thing the brands we work with say sets us apart.”

  SourcePak offers a range of products and services to address design, labeling and industrial needs, streamlining the packaging process for distilleries. Services include graphic and packaging design, inventory management, product order fulfillment and distribution services. The company has an engineering and design team that can develop packaging solutions for multiple applications, from designing product bottles and the boxes used to hold them to the corrugated displays used in stores.   

  SourcePak regards the primary, secondary and tertiary levels of packaging as equals. Primary packaging holds the actual product in place, secondary packaging identifies the brand and product information, and the tertiary layer protects the product during shipping. The company provides multiple protection options for the third packaging stage, including cushion pallets, custom foam case inserts, foam fabrication and assembly and antistatic polyethylene.

  Another service that SourcePak offers is value-added packaging. These are customized packaging options, such as brandy packaged with a snifter, that create an added value to the consumer and give the spirit a competitive edge. 

Manual Packaging

  Instead of semi-automatic, automatic and outsourced options, some distilleries choose to package manually.

  Potomac Distilling Company, located in one of the newest waterfront developments in Washington, D.C., makes Thrasher’s Rum. The distillery, which opened in 2018, produces six rum varieties: traditional white rum, gold rum, coconut rum, white spiced rum, relaxed rum and a flagship green rum, the latter infused with six aromatic botanicals.  

  Owner Todd Thrasher says that besides cost, he decided to assemble his packaging manually to protect the environment.

  “We package Thrasher’s Rum in cardboard boxes with biodegradable peanuts. We strive to be as environmentally conscious as possible when it comes to packaging. One aspect that is unique about our bottles of Thrasher’s Rum is the wax seal on the top of the bottle. It was important for us to reduce the amount of plastic throughout our operation and when it comes to packaging.”

  Thrasher adds that manually packaging his products does not mean skimping on aesthetics, industry safety standards or product branding. 

  “In terms of labeling, we utilize two label colors. The white indicates a specialty label while the black indicates a release that is always available,” Thrasher says. “Our graphic is meant to evoke the ocean. The edge of the label features the sketching of ship rope, and the curved designs at the center are meant to be representative of waves. The lettering and general aesthetic are meant to be reminiscent of the labeling you would expect to see on packages being loaded onto old cargo ships. These nautical and maritime elements are personal to me. I am an avid scuba diver, and Thrasher’s Rum was actually inspired by my rum-soaked adventures island hopping as a scuba dive instructor. Our labeling and choice in graphics are a playful nod to those experiences.”

  Packaging for distilleries must meet food and beverage industry standards to ensure consumer safety. At the same time, packaging must also be attractive enough to draw consumers to the product. This careful balance requires the expertise of companies that know how to design packaging with consumer appeal in mind, meet industry and safety standards and, ultimately, allow distilleries to swiftly move inventory from shipping to shelf to the shopping carts of customers.  

Greenbar Distillery: Making Craft Cocktails for a Better Drink & World

Cyndi

By: Nan McCreary

Green bar Distillery

Husband and wife team Melkon Khosrovian and Litty Mathew, owners of Greenbar Distillery in the heart of the downtown Los Angeles’ Art District, may not see themselves as pioneers in the beverage industry, but they are right up there with the leaders in two of the hottest trends going today: bar-quality canned cocktails and non-alcoholic mixed drinks. And, as Los Angeles’ first distillery since Prohibition and home to the world’s largest portfolio of organic spirits, they are using their innovative spirit to drive a sustainability movement that they hope will make the planet a better place.

  Khosrovian and Mathew began their odyssey into craft spirits in the early 2000s when Khosrovian tried to “import” the drinking culture from his native Armenia into their home. Traditions there meant sipping fruit brandy, but only with meals, and even then, always with a toast.

  “My wife hated what family served,” Khosrovian said, “so I began to visit farmers’ markets to gather fresh fruits and herbs to infuse into vodka. The first drink I created was vodka infused with fresh pear, lavender and vanilla beans. She loved it.”

  With this success, the two began making complex spirits with clean, rich flavors that they could serve with food. As a Cordon Bleu-trained chef and food writer, Mathew complemented Khosrovian’s skills as a spirits maker.

  “It was a collaborative effort,” Khosrovian told Beverage Master Magazine. “I’d make it, she’d try it, I’d fix it.” They began sharing their creations with their cousins, and when the cousins—and the cousins’ friends—kept coming back for more, and more, and more, they decided to open their own distillery. That was in 2004, and they’ve been breaking barriers ever since.

  Initially, the team created only bottled spirits in a 6,000 square-foot warehouse in Monrovia under the brand name Modern Spirits. As the couple expanded, their products—gin, vodka, tequila, rum, whisky, liquors, and amaro—were not typical run-of-the-mill recipes. From vodka infused with midwestern wheat and California pomegranate to whiskeys aged with six kinds of wood, their spirits were designed to be interesting and complex, with flavor as the main motivation. Initially, they weren’t necessarily seeking organic products.

  “We primarily bought ingredients from local farms for freshness and maximum flavor,” Khosrovian said, “and over several years, we noticed that the spirits began to taste different. We narrowed the difference down to the flavors; the farmers were selling us organic products because they had more flavor, and they knew that flavor is what we were after. That’s when we made the switch to all organically grown ingredients.”

  After several years of growing and evolving the business, in 2012, Khosrovian and Mathew moved from their Monrovia location to their current digs, a 14,000 square-foot distillery in the LA Arts District. They retired the name “Modern Spirits” and adopted the moniker “Greenbar,” a name that fits their emphasis on organic products. Instead of buying pre-distilled neutral spirits and infusing them with local produce as they did in Monrovia, they now had the equipment and space to distill their own base spirit.

  Greenbar’s spirits begin with whole ingredients. “We always use whole ingredients, whether fresh or dried, because that’s what tastes right to us,” Khosrovian said. “In fact, we make the largest volume of infused products in the U.S.”

  Khosrovian and Mathew, like true artisans, are deeply committed to their craft. Greenbar, for example, hand-zests more than 2,000 lemons for each 1,000 gallon batch of its lemon vodka. “This is why people like our products,” Khosrovian added. “They taste real.”

  The distillery uses a continuous column still for primary distillation. But it’s not the typical column still that one finds at a vodka distiller. “This still is designed to pull very precise flavors, so it is a unique beast,” Khosrovian said. “We can get very geeky with flavors by changing temperatures and extracting specific flavors, and then recombining them at the end. If you have OCD, this is your dream still.” Greenbar also owns a traditional pot still, which they use for redistillation.

  Greenbar’s spirits are essentially a bartender brand, created “for customers seeking a higher standard of taste and an easier way to make the perfect cocktail.” They include liqueurs, amaro, gin, whiskey, vodka, rum and tequila. Before the pandemic, Greenbar sold 80% of its spirits to bars, hotels and restaurants. When Covid-19 hit, the game changed practically overnight.

  “When the pandemic struck, our sales essentially evaporated,” Khosrovian told Beverage Master Magazine. “Everyone was clamoring to experience a real cocktail but couldn’t get it. Sales were exploding at retail stores, so we began to make canned cocktails that people could buy at liquor stores and supermarkets. Basically, we reinvented ourselves.” 

  Their sales took off. With products that tasted like what you could get at a bar, Greenbar found a home in more and more states. Today, Greenbar has distribution in approximately 40 states. “The pandemic hurt us in a lot of ways and helped us in a lot more ways,” Khosrovian said.

  As Greenbar enjoyed success with their canned cocktails, and with the better-for-you movement gaining traction, they decided to take another leap to create canned non-alcoholic mixed drinks.

“We’re distillers, so at first non-alcoholic products didn’t compute,” Khosrovian said. “But we learned that while people like the idea of cocktails, for many, it’s the flavor, not the booze. We began to see cocktails in a brand new light—as a flavor experience first and as an alcohol experience second.” 

  Greenbar’s non-alcoholic cocktails are made with the same process as their alcoholic products, starting as an alcoholic spirit and then distilled until the alcohol has been stripped away, leaving behind the flavors that people know and recognize. “We came to the idea with a good grasp of what was happening in the market,” Khosrovian said. “A growing number of people want the experience of enjoying a cocktail, but they don’t want the booze.”

  Today, while Greenbar still produces a full range of bottled spirits, 75% of their business is canned products. Non-alcoholic ready-to-drink cocktails include Burnt Orange Bitters+Soda, Lavender Bitters+Soda, Earl Grey Bitters+Soda, UnGin+Tonic and UnRum+Cola. All non-alcoholic RTDs are carbonated after distillation, which gives them a bubbly texture. Their alcoholic RTDS include City Gin+Tonic, Coastal Rum+Cola, Single Malt Whiskey+Soda and Hibiscus Spritz, an Italian classic updated to make it craft, organic and portable. Alcohol by volume ranges from 6% to 8%. Greenbar also produces a line of bitters to add to cocktails or sparkling water.

  With RTD alcoholic beverages being one of the fastest-growing beverage industry segments—and the market for non-alcoholic drinks taking off—Greenbar is enjoying increasing success with its canned products. “As the pandemic goes on, we are selling literally everywhere,” Khosrovian said. “We’re selling to retail outlets, restaurants, hotels, bars, concert venues; you name it. People just want that cocktail experience, and our canned products are filling the gap.” 

  As some hospitality venues are slowly reopening, canned products are in big demand there, too. Bartenders like the alcoholic products because they require less time and fewer additional ingredients. Also, staff shortages require quick turn-around times, and Greenbar’s canned cocktails—alcoholic and non-alcoholic—are simple to pour yet offer the same complexity as a real cocktail.

  While Greenbar Distillery generates enthusiastic reviews as having the world’s most extensive portfolio of organic spirits, their efforts toward sustainability are equally acclaimed. “After we went organic, we changed to light-weight glass for our bottles and recycled paper for labels,” Khosrovian said. “If not, we would have been talking out of both sides of our mouth when discussing sustainability.”

  At the same time, Khosrovian and his wife contacted a company that traced their carbon footprint for producing a bottle of spirits. To them, the results were shocking. Production of one bottle—including the box, the glass and other products used in manufacturing and transportation—created two to three kilograms of pollution (1kg = 2.2 lbs). With this knowledge and realizing that a tree absorbs 790 kilograms (1741 pounds) of carbon, Greenbar decided to plant one tree per bottle sold. Trees are planted, in cooperation with a nonprofit organization, in the rain forests of Central America and provide shade for fair trade crops of coffee and cacao so local farmers can better feed their families.

  “An average American produces 45.2 kgs of carbon dioxide every day,” Khosrovian said. “By being efficient and careful in the manufacturing process and planting one tree per bottle sold, a single cocktail with Greenbar spirits helps remove 46.6 kgs of carbon dioxide from the atmosphere. If you drink one cocktail made with one and a half ounces of any Greenbar Distillery spirits, you are carbon negative for the day, and you are drinking to a better world.” 

  To date, Greenbar has planted nearly one million trees and made more than 16 million people carbon-negative for a day.

  As Greenbar Distillery looks to the future, Khosrovian said their goal is to encourage their peers in the industry to make cocktails better and easier to drink. “Everyone loves a cocktail, but no one wants to make it,” he said. “Whether it’s bubbly in a can or a spirit in a bottle, our goal is to make the experience so easy and so delicious that anyone can drink better anytime they feel like it. Plus,” he added, “we want to forge a path as a company so all of us can keep living on this planet.”

For more information on Greenbar Distillery, visit their website at…www.greenbardistillery.com

Bubbling Kombucha: The Cool Brew in Town

Cyndi

By: Hanifa Sekandi

glass containers of bubbling kombucha

With some degree of certainty, it can be said that alcohol and health do not go hand-in-hand; however, a new wave of prepared alcoholic beverages would like to change that. Can the well-ness and beverage industries form a new frontier where imbibing supports a healthy lifestyle? Believe it or not, it’s happening. From alternative sweeteners to organic ingredients, there is a steady move away from artificial by-products in craft drinks. It is easy to read the room and rec-ognize that having fun does not mean entirely sacrificing your health.

  Alternatively, the movement might be partially due to the popularity of curated cocktails made by world-renowned mixologists. Further, people are looking for the at-home, a la carte experi-ence, and ready-to-drink alcoholic beverage innovators and game changers are taking note. High alcohol kombucha is turning heads both in the wellness and alcohol industries.

What is Kombucha?

  Kombucha, an ancient, probiotic-rich, carbonated, sourish, gut health-friendly tea, has become a popular beverage in the wellness industry in the last few decades. It’s not new, but over the pre-vious 10 years, mainstream society has finally caught on to its benefits.

  Traditionally, kombucha contains alcohol. Not enough to leave you with a hangover or lead you to any hazy decisions but a small amount that occurs during fermentation. How much alcohol is dependent on the length of time the tea is fermented. So it is no surprise that producers see an easy entry point into the RTD alcoholic beverage market. Who knew beer and kombucha would make a robust blend or that it would pair well with gin or vodka? All good beverages start at the bar with skilled mixologists who can create drinks in real-time. They create a demand for one-of-a-kind cocktails at your local liquor store. You may have noticed CBD is the newest addition to luxe cocktails, but for now, it’s all about bubbling kombucha.

Healthy Origins

  Kombucha has been touted as the ultimate tart gut health elixir, but how did it come to be known that way? Before exploring the possible benefits of kombucha, let’s first trace the origins of this primordial fermented beverage. Although new in the west–only making waves for the last 60 years–the drink dates back approximately 2,000 years in both China and Japan; however, it isn’t easy to pinpoint an exact moment when it was invented.

  The origin of the name is slightly easier. Sources say that around 400 AD, when the emperor of Japan, Emperor Inkyo, was ill, Korean Dr. Kombu brought the tea from China to help the ailing ruler. Adding the Japanese word for tea, cha, to the end of the doctor’s name made it Kombucha. At this time, it was used for its believed curative properties.

  The growth of European trade routes in the early 20th century opened the doors for people around the world to reap the benefits from this ancient slow-brewed tea. As with the wine indus-try, kombucha also experienced a slump due to the second world war that saw a decline in sugar and tea reservoirs.

  Kombucha’s gut health benefits were brought to the forefront after a study conducted in the 1960s in Switzerland documented that kombucha could have the same probiotic benefits as yo-gurt. This discovery sparked a wave of interest in kombucha. It first saw growth with family-owned brands sold in small health-centric markets and then drew the attention of corporations who saw the monetary possibilities of this fermented tea. Its steady consumer popularity has been due to the purported medicinal benefits for individuals suffering from various health condi-tions. Everybody knows at least one person who swears by it and drinks it daily.

How is Kombucha Made?

  Anyone considering homebrewing kombucha has most likely heard about a SCOBY. A SCOBY is a “symbiotic culture of bacteria and yeast.” Since it can be used to make several batches of tea, it’s considered fermentation gold. Traditional kombucha combines tea –generally green tea, but also black– sugar, strains of bacteria and yeast. The mixture undergoes fermentation for approx-imately a week. During this time, gases, acidic elements and small amounts of alcohol produce carbonation. Be cautious when considering DIY Kombucha since there are health risks due to contamination or fermenting too long. The longer kombucha ferments, the higher the alcohol content, and it also reduces the potential medicinal properties.

  Hard Kombucha contains approximately 3% to 11% ABV.  Larger quantities of sugar and yeast are added during a dual fermentation process to increase the alcohol content.

What are the Benefits?

  Most people do not consider the health benefits of a cocktail. Even a mimosa and freshly squeezed orange juice do not scream, “I am being healthy!” But, since oranges are full of vitamin C, you might feel a little less guilty during a Sunday brunch with this citrus-laden bubbly. Mak-ers of kombucha drinks are likewise stating their case. Although it may not be as probiotic-rich once fermented into hard kombucha or when it’s paired with beer or other spirits, it remains an antioxidant-rich fermented tea that is easier on the gut. This applies particularly to gluten-free hard kombucha. Hard kombucha also has a lower caloric content and far less sugar than other prepared cocktails, beer and cider. However, although kombucha is known to promote gut health, it is not one size fits all. The gut microbiome varies from person to person. Hence, the probiotic strains found in kombucha may be beneficial for you and not others.

  Why does gut health matter? The gut is the epicenter for health and vitality. It not only takes in vitamins and minerals from the food you consume, but it also helps to regulate inflammatory re-sponses in your body. Good gut bacteria allow the body to digest food and absorb nutrients. Like yogurt, kefir, sauerkraut, and other fermented food, Kombucha is probiotic-rich and contributes to balanced gut flora. It is primarily made with green tea, an anti-inflammatory and antioxidant-rich tea that also contains minerals, and is known for its ability to contribute to fat burning. It is an ideal alcoholic drink for individuals who consider calories when purchasing alcohol. Drinking an alcoholic beverage made with kombucha, particularly one not combined with beer or any al-cohol produced with wheat, may also be helpful for those with gut sensitivities or inflammation.

What Place Does it Have in the Alcohol Industry?

  You may have spotted hard kombucha next to ready-to-drink organic cocktails, beers and ciders at the local health store. Kombucha with an ABV of 0.5% is deemed an alcoholic beverage under federal law. The higher the ABV, you will notice that it is called high alcohol kombucha. High alcohol kombucha can reach ABV levels close to wine or other ready-made cocktails.

  On the surface, blending kombucha and alcohol does not seem a likely pairing, but, with its in-creased popularity and ability to stand on its own as a thirst-quenching alcoholic beverage, it’s easy to see why large corporations like Molson Coors are getting on board. Their acquisition of Clearly Kombucha shows a shift toward lower-alcohol drinks. The ability to craft kombucha with varying ABVs and the fact that it already contains trace amounts of alcohol render this a natural progression into alcoholic beverages. Kombucha makers are not reinventing the wheel. With a little more added yeast and sugar, they are just letting this fermented drink do what it does on its own.

  The appeal of a low calorie, low carb, low sugar, gluten-free kombucha beer is there for anyone who already enjoys the non-alcoholic version, as well as for those who look for health-conscious brands that support and encourage better lifestyle choices. Even knowing that high levels of al-cohol kill or diminish the probiotic benefits found in traditional kombucha, the other benefits make it a tempting drink. It offers the best of both worlds: a calming drink and a happier gut.

Top Hard Seltzer Brands

Cyndi

By: Calvin Obbaatt

2 tropical cocktails

Whether a regular or occasional booze consumer, you have probably come across the term hard seltzer at your favorite liquor store display, social media ads, or other forms of digital commercials. Maybe you missed it at your local liquor store or haven’t come across any advertisement of the same but happened to see a can or two labeled White claw, Truly, Usual, etc., that is the hard seltzer. Below is all you need to know about hard seltzer.

What is it?

  Hard seltzer is carbonated water mixed with alcohol and fruit flavors or fermented fruit that is still gaining rapid adoption. It is also known as spiked soda, hard sparkling water, spiked seltzer, or alcoholic seltzer.  The drink typically contains around 5% alcohol content by volume, but some brands go as high as 12%.

  Despite hard seltzer being mostly made using fermented fruits or flavors and alcohol, can sugar is also used in the US as an alternative. The first widely available commercial example of the style was ‘Two Dogs,’ brewed in Australia in 1993 and widely considered the world’s first modern brewed alcoholic lemonade. Black cherry, cranberry, hibiscus, lemon-lime, blood orange, guava, kiwi, mango, peach, passion fruit, pineapple, grapefruit, raspberry, and other citrus, berry, and tropical fruit flavors are some of the most popular.

Why is it gaining in popularity?

  From the accumulated market stats, it is evident that hard seltzer is one of the fastest-growing alcoholic beverage categories globally. From 2016 to 2021, its industrial growth in the US is projected to average 128% per year (estimates made before COVID struck).

  In 2020, the size of this industry was worth 1.8 billion dollars and was projected to grow by 35% in 2021. From June 2019 to June 2020, its sales reached 2.7 billion dollars, accounting for more than 10% of non-liquor alcohol sales. Although it has been around for centuries, millennial consumers demand healthier, lower-calorie; gluten-free alcoholic beverages have helped spearhead the segment’s growth. Only 4% of US households purchased hard seltzer in the year before 2019, and it was almost unknown internationally. The rapid growth rate allows new entrants with significant finances or great marketing to gain hard seltzer market share. The spirited fight is particularly from large beer and spirits firms concerned about losing beer and spirits market share. In 2016 Anheuser-Busch, an American brewing company headquartered in Saint Louis, Missouri, purchased Boathouse Beverages hard seltzer brand. Anheuser-Busch then renamed the Spiked Seltzer to Bon and Viv spiked seltzer. After renaming the brand, they used the Super bowl to advertise the new brand, quickly gaining the hard seltzer market share.

  The stats are good enough to attract investors into the seltzer market, but what is really in for individuals since the actual consumers are the bare facts behind the stats? When you consider all of the nutritive qualities it provides, such as low calories and carbs, lower alcohol content, gluten-free additives, and low sugar content, hard seltzer appears to be an appealing option. However, an individual may need to dig deeper to determine whether they consume legitimate brands that provide the stated benefits. The reason for exploring the brands is that unscrupulous players in the industry may mislead consumers with wrong information on the contents of their products, hence endangering consumer health.

  Reduced alcohol consumption also equals fewer calories. The majority of hard seltzers come in 12-ounce canisters and have about 100 calories. The quantity of sugar in hard seltzer varies by brand. However, the most common hard seltzer brands generally advertise their low sugar level, usually less than 3 grams per serve.

Celebrity Endorsement

  Earlier this year, in March, the same hard seltzer brand boosted its Cacti Agave spiked seltzer new arrival alongside influential rapper Travis Scott which saw furious demand. When a Grammy’s ad spot dropped the line of a Merch to promote Scott’s endorsement featuring American comedian, Eric Andre; DRINKCACTI’S website claimed to have sold out its inventory in 12 hours before even the airing debuted.

More Brands on the Market

  The brand seltzer market has expanded, allowing several major brands into action. This includes Beer brands such as; Michelob Ultra Bud Light, Pabst Blue Ribbon, Jose Cuervo Smirnoff spirit manufacturers.

  Forbes on 18th March reported the launching of Topo Chico, a boozy version of Coca-Cola’s sparkling mineral water. The company taped Molson Coors Beverage Corporation as its official manufacturing, marketing, and distribution partner in September 2019. The senior marketing director, Matt Escalante, defined the beverage as a modern take on refreshment that brings a whole new character to a red-hot’s.

How is Hard Seltzer Made?

  For hard seltzer typically comes from straight-up fermented cane sugar. It could also come from malted barley, although technically, that would make it a flavored malt beverage like Smirnoff Ice. Like with every alcoholic beverage, the fermentation process, including your favorite bottle of champagne, is the secret to its boozy character. Yeast breaks down sugars present resulting in the formation of alcohol. The sugars in making whiskey, for instance, originate from wheat harvested to be used in brewing. Hard seltzer is made from fermented cane sugar in its purest form. Hard seltzer can also be made from malted barley; however, it is a flavored malt beverage similar to Smirnoff Ice.

What Countries are Making Hard Seltzer?

  Hard seltzer has gained impeccable success in the US and Canada. The drink is also being adopted in other primarily English-speaking countries, majorly in Europe, gaining massive popularity. Heineken is among the most recent firms to venture into the European market with the Pure Pirana hard seltzer, a brand under Heineken. Pure Pirana launched successfully in New Zealand and Mexico. The successful launch made it possible for Heineken to be optimistic about a breakthrough in Europe. It’s anticipated that the drink will make it to broader markets in the UK and Scandinavia in 2022.

  Despite tariff challenges, hard seltzers are making their way into Africa, with some brands being found locally to overcome the tariff challenges and international brands making their way to African markets. South Africa is an excellent example as the hard seltzer culture is on the rise in the country.

Best-selling Hard Seltzer Brands From Around the World

White Claw: If you plan on giving hard seltzers a shot, then White claw is among the best brands to try. Consistently owns more than half the market though struggles to keep up with demand. A study by T4 shows it had a 58% US hard seltzer market share in 2019.

Truly Hard Seltzer: Truly hard seltzer holds 26% US hard seltzer market share. The brand was launched in 2016 by Mark Anthony Brands, the same company in ownership of Mike’s hard lemonade brand. Its popularity increased so much that in 2019, Mark Anthony brands had to limit distributor allocations due to a nationwide shortage. Despite this, its market share grew in 2019.

Truly Extra: If you are not a fan of low alcohol content servings, Truly elevated the game for you already. Truly hard seltzer introduced Truly extra, a higher alcohol content hard seltzer launched in 2016 under the brand name Truly Spiked and Sparkling, owned by Boston Beer Company, the owner of Sam Adams. Its market share has decreased since its initial. However, its sales are rapidly increasing due to the fast-growing hard seltzer market.

  Truly and white claw still dominate the market as go-to hard seltzer, but newer brands are slowly but surely climbing the ladder. However, the market is more crowded now than it was in 2019. Together, White Claw and Truly control roughly 75% of the market. The mentioned stats were phrased to the insider by Greg Doonan, an IQ analyst at Nielsen Holdings (American information, data, and market measurement firm).

Bud Light Seltzer: If you will stock hard seltzer, then Bud Light Seltzer is your ‘money-making machine’ as the brand is among the fastest-growing seltzers. Anheuser-Bush launched Bud Light Seltzer in January 2020 with a $100 million investment. It became the third biggest brand with a 9% US market share by summer 2020. The same rating is on the Instacart list.

  A couple of brands are new but booming;

CACTI: made with blue agave from Mexico produced by Travis Scott and Anheuser-Busch.

VIZZY: mentioned by Nielsen analyst Danelle Kosmal as one to keep an eye on, produced by Coors.

Bon and Viv: This brand was launched in 2013 as spiked seltzer by Nick Shield Boathouse Beverage. After being sold, the brand was rebranded to its current name in 2016 by its new owners, Anheuser-Busch. The short-term effects of Corona on it is extraordinary market growth will most probably be high. The hard seltzer market shortage is because most popular in the summer and shelter-in-place restrictions may significantly restrict access to sales channels. The long-term impact beyond the pandemic itself will likely be low as alcoholic beverages are resilient to recession shocks.

Exploring the Intersection of Beer and Whiskey

Cyndi
beer and whiskey

By: Becky Garrison

As James Saxon of London based Compass Box observes, historically, distilleries often grew out of breweries or operated alongside them with the union of beer and whisky rooted in process. “Until the 1950s and 1960s, many distilleries would even use yeast cultured and maintained within breweries to ferment their wort. We are starting to see more distilleries re-introduce brewers’ yeast for the flavor impact it can have.”

  Also, Saxon finds the role of the malt recipe or ‘mash bill’ for brewers to be fascinating. “I see the balancing of pale, crystal and chocolate malts to drive flavor and mouthfeel in beer as related to how we introduce different degrees of toasting and charring to the casks we use for whisky maturation.” In his estimation, both drinks benefit from the blender’s ethos. “When enjoyed together, you can experience the skillful layering of texture and flavor in new ways, discovering hidden qualities in the beer and surprising flavors in the whisky.”

  StormBreaker Brewing, a Portland, Oregon based brewpub known for offering whiskey beer pairings, launched Brewstillery in 2014 as a way of showcasing the range of beer and spirit pairings possible among Pacific Northwest brewers and distillers. Traditionally, this festival WAS held in February to commemorate the month when StormBreaker launched. This event featured 20 brewers and distillers paired together along live music and special food offerings with proceeds going to support the local charity Dollar for Portland. (While the festival was on hold due to Covid, StormBreaker hopes to launch the festival again in 2022.)

  When Sebastian Dejens, owner, Stone Barn Brandyworks in Portland, OR was invited to the first Brewstillery, he found this event represented a wonderful opportunity to pair up with some brewers for some creativity and discovery.  Three years into this festival, he told StormBreaker founders

Dan Malech and Rob Lutz that he would buy mash from them if they came up with a window of opportunity.

  For a few days the entire brewing capacity focused on producing roughly 150 gallons of beer. Dejens picked up this beer using a 275-gallon tote placed on the back of his truck that he filled from the tank.  Malech describes their brewing process for this particular beer. “We took our Red and bumped up the grain bill and the kettle hop additions for an intense hoppiness, complemented by a spicy dryness from the rye, but balanced nicely by malty caramel flavors. After fermentation we got hop crazy and dry hopped this beer with 3 lbs/bbl for an explosion of tropical fruit and a citrus nose.” Malech and Lutz named this beer “Good Not Great” (ABV: 8% IBU: 76) which went on to receive a gold medal in the 2020 World Beer Cup Awards in the Imperial Red Ale category.

  In 2020, Dejens released his first whiskey made from this beer. The name of this 92-proof whiskey Barnstormer is a mashup of the names Stone Barn and StormBreaker, with the whimsical label produced by StormBreaker’s label designer. This whiskey had a malty brown sugar sweetness with a nutty finish. Since this initial venture, Dejens continued to collaborate with StormBreaker each year on producing a barrel of whiskey using StormBreaker’s beer. In 2020, Dejens made two barrels as Stormbreaker had increased their barrel capacity. “There needs to be an element of space in the process. You’re making this for three to five years down the road, and you’re just hoping it’s all going to turn out,” Dejens reflected.

  Joshua M. Bernstein, a Brooklyn-based beer, spirits, food and travel journalist, parses the similarity between beer and whiskey from a production standpoint. “Beer and whiskey share a common starting point: grains are simmered to make a sugar-rich broth on which yeast feast, creating alcohol. Typically, a major difference is that distilleries are usually concerned with getting the most sugars (read: potential alcohol) from their grains, then letting the barrels contribute the lion’s share of flavor and aroma. Contrasting that, breweries use a full suite of grains, even darker-roasted ones that contribute fewer fermentable sugars. But now we’re seeing distilleries such as Westland Distilling in Seattle, WA take a craft brewer’s approach to grain selection, building big flavors with any and all grains before the distillates touch wood.”

Craft Brewers Turned

Single Malt Whiskey Distillers

  When Jason Parker, former head brewer with the Seattle based Pike Brewing Company, decided to co-found Copperworks Distilling with Micah Nutt, they knew they couldn’t compete with those established distilleries known for distilling spirits via traditional methods. Their process resulted in products with consistent flavor profiles that have been recognized by consumers for hundreds of years.

  So, they wondered what would happen if they were to distill high-quality beer. “We left the hops out of the beer to keep out the bitterness, and then distilled the beer into vodka, gin, and whiskey,” Parker noted.

  Positive customer feedback led Parker and Nutt to conclude they could produce quality spirits without following traditional distilling techniques. For example, brewers turned distillers such as Parker and Christian Krogstad, founder of House Spirits Distillery in Portland, Oregon, use yeasts and grains that are utilized by many craft brewers but not found in spirits produced by traditional distillers.

  Also, Copperworks is one of the few distilleries that produces a sanitary fermentation—the way breweries do—by boiling their wash for an hour. This process drives off some of the water thereby concentrating the sugar content and sanitizes the wash. When fermented with brewer’s yeast, this produces clean fruity and floral flavors, rather than the sour flavors produced by traditional methods. “All brewers know that boiling their wash kills bacteria and wild yeasts and results in a beer that tastes better and lasts longer. But if you do this for a distilled spirit, it results in new flavors and aromas, unlike the tastes of traditional spirits.” In addition, they leave unfermented sugars in their fermenters, which when distilled and barreled, produces a sense of sweetness in their spirits that’s more commonly associated with craft beers.

Beer and Whiskey Pairings  

  In Parker’s estimation, hops can be so dominant in beer that one cannot discern the beer’s base malt flavor. Hence, his preference when pairing whiskey and beer is to drink a beer low enough in hops so that he can taste the malt. “If I’m lucky enough, I can drink the beer followed by the whiskey being made from this beer,” he states. In particular, Parker loves beer cocktails such as those made at the Seattle based Pike Brewing Company’s seafood restaurant Tankard & Tun which features cocktails made with Pike Brewing’s beer and Copperworks spirits. Beer can provide the sparkling effervescence in cocktails normally obtained via Prosecco or carbonated water along with some sweetness and spice (hops). Parker notes that these cocktails aren’t often on most cocktail menus as this isn’t a skill set practiced by most bartenders. “The challenge is to use a small enough amount of beer to turn it into an effervescent cocktail without having it become a boozy beer,” he opines.

  Saxon is always inclined to start with pale ales and IPAs for their whiskies. “Many of our products have a creamy character thanks to American oak maturation and this mellows the hoppy bite of the beer. Equally, the citrus and tropical flavors of these brews can pull out the subtle fruit notes concealed within the whiskies we use.” Among their favorite pairings included The Spice Tree with a brown ale from the Kernel Brewery, based – like us – in London that was malty, toffee-sweet and richly nutty all at once. So flavorsome and just deliciously pleasurable. “Definitely a boilermaker for the autumn,” Saxon mused. 

  Wanderback (Hood River, OR) chief whiskey maker, Phil Downer prefer their malt forward whiskey paired with a brown ale, porter, or stout. “The malted barley we use for our whiskey are similar to the malts used to make these beers, so they are an easy pairing.  I should generally pair a lighter beer like a pilsner or lager with a lighter whiskey, like a Crown Royal Rye or lighter bourbon.” A purist Downer prefers to sample beer and whiskey separately. “I like them usually on their own to appreciate all the fun things going on in each.”

Trends in Distillery Building and Design:

Cyndi

Operational Efficiency With Pleasing Aesthetics

facade of a distillery facility

By: Gerald Dlubala

Successful distillery designs serve the distiller’s needs while also projecting the brand’s intended personality and image. However, getting to that point can make even the most organized person a little overwhelmed. The key to realizing that goal is working with experienced builders, engineers and architects who ask the right questions and guide you through the process, considering your current and future needs.

“It’s about your dreams and visions for sure,” said Dan Nyberg, sales trainer for Morton Buildings. “But it’s also about your budget constraints. That’s where experience in distillery planning, design and building comes in – to build a place that delivers the feel and image you want. There are quality options out there. Do you want the popular barn-type setting? Anything except a barn-type setting? Older and rustic? Modern and contemporary? Pitched roofs are popular simply because the distilling columns are tall and need that height. Sometimes they’re taller than the original facility design. In those cases, rather than coming back down on the opposite side, we continue the roof’s pitch upwards, creating a higher-pitched side to fit the equipment. This design keeps aesthetic balance while keeping in mind future equipment or expansion needs.”

The pandemic demonstrated the usefulness of versatile spaces, creating an increased demand for those that flow seamlessly between indoors and outdoors and offer customization if needed. For distilleries, this translates into designs with multi-use porches and patios that naturally transition between indoors and outdoors to increase space when required.

“The challenges here, of course, are the primary budget constraints and location-specific code restrictions that tell you if something can or can’t be done in the manner you want,” said Nyberg. “But something like the full glass overhead doors that raise and transform a separated venue into one large indoor/outdoor setting are popular amenities that allow the accommodation of different sized crowds for different events. Whether we’re still talking about Covid, changing weather situations or just the ability to appeal to the folks that want to feel like they’re outside without sitting in scorching hot weather, every bit of space must be functional and versatile.”

Earth-friendly Materials, Sustainability & Solar energy

More than ever, craft producers are incorporating sustainability and earth-friendly habits into their production process. That type of conscientious thinking goes into building design, too, especially if it’s part of a distiller’s image. For example, Morton Buildings uses wooden columns, framing and trusses that provide a 100-foot span of clear space width within the building design. Their hybrid design features wood columns, structures and walls that attach to steel trusses, increasing a building’s clear width span up to 150-feet for an even more significant amount of floor plan flexibility.

“Wood is the ultimate renewable resource and a great insulator,” said Nyberg. “One inch of softwood provides an R-value of 1.25 insulation. Blast furnace manufactured steel uses 80-90% recycled steel content. We offer our one-piece energy performer insulation to fill and eliminate cold spaces. Combine all of these elements, and you have a distillery design with a true identity of building sustainably.”

Solar energy is growing in popularity, but mostly in incentive-based areas. Nyberg told Beverage Master Magazine that incentives allow the builder to recover the higher initial installation costs more quickly. It can be a lengthy recovery period otherwise. If solar energy is in the plans, the builder has to be made aware of it well ahead of construction during the initial design process.

“There is the obvious increased weight issue that has to be considered and addressed upfront,” said Nyberg. “It gets factored in with the other installed weight-bearing items that affect the load on the roof structure, like lighting and the type of sprinkler/fire systems used. It may even change your building’s overall orientation by looking at an east/west run with the pitch slope towards the south to get the maximum benefit from the sunlight.”

“Wastewater concerns are another location-specific code requirement,” said Nyberg. “Water runoff should always leave the property at the same rate it would if the new building and lots were not there. Detention pools are a common solution for this problem, and although there are different levels of codes, requirements and enforcement on this issue, we encourage businesses to conscientiously decide to be good neighbors and plan for it by adding it to their design. You don’t want to be the reason that others suffer because of the increased water flow due to your construction.”

How Big Can You Go?

Distillers need to be diligent about expected growth and build a distillery welcoming to future additions, including retail, restaurant and production areas. Otherwise, the potential for expensive mistakes multiplies.

“A distiller has to be realistic in the operations area of distilling along with the brand image that they want to project,” said Nyberg. “You never want to get into a project only to discover a high-priced issue that requires additional resources from your lender. You absolutely need an accessible receiving area, big enough to handle your needs, yet somewhat hidden from your distillery’s other, more public spaces. You need to know what equipment you will be using, including the square footage and height requirements. Retail space is nice to have but nicer if it’s separated from any restaurant or bar area. Even though the customers are buying your products, you don’t want them wandering through the bar or dining area to do so.”

“And now, most distillers – and customers –prefer that visually appealing connection between the production areas and customer use areas. And why wouldn’t you? It’s all pretty cool equipment, and customers want to see the copper, brass and stainless involved in the columns, stills and valve mechanisms. We know that they’ll be spending money while they admire all of this great equipment, but again, you have to defer to local codes for the design. You’ll likely need a fire-rated wall between the two areas, and probably an explosion-proof one at that. Add in large glass viewing areas, and you have a situation that must be well designed and planned to code.”

Seek Out Experience and Plan for Success

Nyberg said that first and foremost, it’s essential to work with a qualified, experienced distillery builder that fulfills your vision and offers a range of options. Then you contact your local permit authority for the specific steps needed to proceed and the correct path for the building team to take. For example, will subcontractors be allowed to formulate their plans and designs, or are you building in a highly permitted area where the entire project is documented and signed off on by a single qualified lead-engineer before any construction occurs? It varies in different regions, and you and the builder need to know.

“Some of the best advice I can give to potential distillery builders, and I’ve seen a lot of them, is to always plan for the best possible outcome of your business,” said Nyberg. “Plan for expansions in production, retail and even dining areas, and then design your space accordingly. Will you want to offer space for future events like private tastings, business or club meetings, weddings or anniversaries? Sketch these areas into your initial design, including all the necessary utilities, even if you’re not building those areas right now. There is nothing worse than trying to piece together expansions while keeping operations running. If the original plans include sketches of these areas, your building will be ready to accommodate the additions with the least amount of disruption possible. Patrons will be excited to see expansion happen in an organized way that allows them to witness the improvements while keeping your normal operations humming along at the same time. They’ll come back to see the progress, anticipate the opening dates, and think about what the changes mean for them as a customer. They’ll share your enthusiasm over the expansion rather than your frustration over trying to negotiate your place of business through a remodel, when they may decide to stay away until the remodel is complete.”

Including Engineers Early in the Process is Critical

“Engineers want and need to be included in the initial phase of design and planning,” said C.J. Archer, Vice President of Marketing for VITOK Engineers. VITOK Engineers have completed over 300 distillery projects, from new complex design through distillery additions. “When designing a distilling space, everything is dictated by your targeted volume of proofed product. If we know your production goals, we can determine the production rate needed to get that volume. Then we can evaluate the process and flow required with the appropriate instrumentation and controls. Then, after customer approval, we specifically look at the structure and utilities. Now we can provide the distiller and architects detailed information on the amount of space and the size of the building needed to meet those production goals while remaining aware of the process and utility requirements, the equipment and vessel specifications, and the necessary safety and code protocols.”

Archer told Beverage Master Magazine that the distillery’s geographic location usually helps determine the look, feel and branding image of the distillery and the product. For example, rural Texas distilleries look different from a modern metropolitan or urban location, and the brand image is usually marketed in the same way.

Include Visual Aesthetics and Alternate Income Sources

“What we have been noticing is the trend of utilizing the distillery equipment as a feature of the visitor experience,” said Archer. “The still, fermenters and all process equipment become integral to the visual experience and become central to the distillery’s design. The distiller must remember, though, that location-specific codes and safety regulations always have something to do with how far any distiller can go with this idea. Still, overall, visual integration is important.”

“We also see distillery designs drawn up to include alternative types of income-producing activities like coffee shops, retail and brand marketing areas, and event spaces. We know bourbon has to be aged for a minimum of three years before it can be bottled, so unless the distiller can just sit and wait, they have to generate income in other ways. Of course, they can always buy whiskey and sell or blend it as their own during the initial aging period, but they can also produce less time-consuming spirits, like gin, moonshine or rum. They can put on and hold special events and, of course, market their brand’s swag.”

Distillery expansion is always on the minds of any distiller. Moving from a batch distillation to continuous distillation puts the distiller in an immediate position to sell spirits on the wholesale market. Archer said that distillery expansion is typical, and the key to successful growth is having the space for the additional equipment, fermentation and grain storage. It’s better and more valuable to consider the aspects of expansion upfront in your design because it’s almost always cheaper and more cost-effective to expand within an established building rather than building a new addition.

The Green Aspect

“There have been recent trends toward a more environmentally responsible mentality with green designs, carbon capturing or building to optimize the use of gravity in the flow of the distilling process,” said Archer. “We’ve been asked to engineer around all aspects of renewable energy, including wind, solar and geothermal energy solutions, while also considering CO2 emission reduction or collection for repurposing purposes. Fermenters naturally give off CO2, as does the spent grain. We’ve seen a movement to capture and compress that CO2 and market it to soft drink and similar use companies. Building so that your production process is mostly powered by gravity, similar to the process used in moonshining days, is another option. Stillage has become a big issue for distillers. Large quantities are produced with dwindling opportunities for recycling or disposal. Sending it down the sewer is expensive, and because of the boom in craft spirit production, some areas are producing too much of it, even for animal feedstock. The green aspect is very appealing upfront. Everyone wants to do it, but without any incentives, it is cost-prohibitive for the craft distiller, so ultimately, only a few actually have the means to do it.”

Perfecting Your Product is Key

“A successful distillery design starts with the product itself,” said Archer. “The first thing to do is produce a good product at the target quantity goals according to your business plan. From an engineering perspective, you need to know the process requirements to produce that product consistently. You must then consider code requirements, safety regulations and ease of operation. This method delivers process repeatability and savings in manpower through possible automation. After you perfect your product and process, you can focus on building the visitor experience. Historically, if you try to do this in reverse, you’ll have problems, and in today’s distillery, you need operational efficiency along with an aesthetically pleasing visitor experience. There’s an inherent tourism aspect to distillery life in the modern marketplace.”

Innovation Helps Modernize Brewing Equipment

Cyndi
man writing in clipboard

By: Alyssa L. Ochs

At Beverage Master Magazine, we’re always looking to keep up with craft brewing trends, which more often than not relates to pieces of innovative equipment and new technologies. Certain types of new equipment are slowly but steadily being introduced to breweries, as are new technologies, tools, mechanisms and improvements to processes relied upon in the past.

  These things factor into how efficiently breweries can operate during challenging times and how memorable their beers are when they reach consumers. To learn more about the role of new equipment in the modern brewery setting, we looked into what’s being used in breweries lately and what industry leaders who work in this space are saying.

Types of Equipment & New Changes

  There are a few essential equipment types that breweries use today. Examples include the malt mill, mash tun, filtration system, heat exchanger and brite tank. Breweries also regularly use pumps, valves, kegs, hydrometers and equipment for dispensing and packaging.

  While experienced brewers are already familiar with all of these things, they might be interested in new equipment options and types of technology to potentially save time, money or labor. Certain machinery may preserve hops better, improve quality control or keep processes more consistent for a better result. Meanwhile, new technology might facilitate multi-purpose machines in a small space or accommodate a shift to using more cans as the business grows. As the industry continues to trend toward aluminum cans, canning equipment is in demand and being considered by brewers who have traditionally stuck to glass bottles.

Equipment and Technology Worth Learning About

  These days, there are fully automated, multi-vessel systems to serve breweries’ needs and specialized wort aeration and oxygenation equipment to

improve brewing processes. Developments have been made to pneumatic conveyors that remove spent grains and tank systems that save water and conserve energy by using compressed air instead of CO2 and have recyclable inner bags. Meanwhile, sustainable design and build practices have been gaining traction for environmental stewardship, future economic vitality and customers’ social enrichment.

  We’ve been following specific advancements, including BrewSavor’s kink-resistant hoses, Thielmann’s multi-purpose aseptic containers, and Twin Monkeys’ low-key and affordable automatic canning line. IntelligentX software compares supply chain and production constraints with beer drinkers’ preferences, and FliteBrite created a “smart flight” serving system to assist menu development at establishments serving craft beer.

  Other machinery and technology-related updates include fully automated, stainless steel crossflow filters for better beer filtration and automated brewing systems with touch screens and mobile technology graphics. These brewing systems are equipped with artificial intelligence features that give feedback on beer produced while integrating customer feedback with manufacturing data. Some professional brewers are not particularly interested in all these “bells and whistles” and believe they are not worth the money and extra staff training to do what they already do best. However, new breweries and current establishments undergoing transition may be curious to adopt a few practical, high-tech features to create a more automated, organized or modern operation.

  Even some seemingly simple pieces of equipment, such as kegs, have been updated to make them more suitable for the current brewing environment. Now you can find stainless steel barrels with automated control systems for better precision and slim diameter kegs to store beer in limited spaces.

  Justin Willenbrink, Blefa Kegs’ sales director for North America, told Beverage Master Magazine that while not much has changed over the years concerning stainless steel kegs, the innovation comes from the barrels’ safety and quality.

  “Each keg from Blefa comes with an integrated pressure relief valve to reduce the risk to producers and on-premise staff by creating a safe failure,” Willenbrink said. “Quality has been the cornerstone of our company for more than 100 years. Durability can only be guaranteed by high-quality material, reliable operating production equipment, highly qualified staff and high-precision manufacturing according to your specifications. These high-quality standards allow us to be the only manufacturer of stainless steel kegs in the world to offer a guarantee of 30 years – a promise to all our customers that they have purchased a reliable and extremely durable asset.”

  Blefa and American Keg partnered in early 2020 to serve the North American market with a domestic manufacturer. Since then, the companies have been working together to upgrade their equipment and support U.S. customer needs, ensuring that efficiency gains in production align with the quality standards of both companies.

  “As a world’s leader in stainless steel packaging, Blefa and American Keg can provide various sizes from 10 liters to 59.62 liters. The U.S. 1/2 bbl, slim 1/4 bbl and 1/6 bbl are the most popular for both on- and off-premise needs. All kegs from our stock are equipped with drop-in D-Type spears from Micro Matic,” Willenbrink said. 

Buy New, Used or Lease?

  When brewers think about updating their equipment, dollar signs often flash before their eyes as new equipment costs start adding up. However, there are options available for breweries on tight budgets, such as leasing new or buying used equipment still in great condition.

  Canning lines are among the most common systems that breweries debate about buying or leasing. Leasing involves entering into a legal agreement for a specified time and works somewhat like a loan. At the end of the lease period, the effectiveness of the equipment may be significantly diminished and therefore not an attractive purchase for another brewing operation. However, you may be able to purchase your current machine for a discounted price. As long as it is still in good working condition, this is an ideal option since staff would already be familiar with it, and you would not encounter any delay in production.

  Capital leases are common, especially when a brewery is only looking to update a single piece of equipment rather than start from scratch or do a total equipment overhaul. It may be beneficial to have a lawyer look over any lease agreement before signing to check the interest rates, accounting implications and terms of the lease in case of equipment malfunctions and who is responsible for repairs. Other considerations include any plans for expansion, durability and logistics of getting equipment into and out of the facility.

What’s Next for Brewing Equipment and Technology?

  There’s a lot to look forward to for brewers who keep an eye out for the next great invention. Many manufacturers and suppliers have a finger on the pulse of the industry and can anticipate the needs of brewers in the years ahead. These companies’ successes depend on how well they change and adapt to the shifts and evolutions of the industry, especially during pandemic times.

  When asked how brewing equipment can best adapt to the changing needs of the modern brewery, Willenbrink said stainless steel kegs are the most well-equipped for providing a quality product because they protect the beverage from harmful UV light and oxidation while ensuring that quality isn’t compromised. 

  “Not only is it the most profitable package, but it is also the most sustainable with stainless steel kegs being 100% recyclable,” he said. “When it comes to the packaging of beer, wine or soft drinks, kegs made of stainless steel offer the best protection. In their reliability, economic efficiency and sustainability, our kegs provide first-class results.”

Willenbrink’s advice to breweries looking at new equipment is to never compromise on quality and make investments in assets that offer maximum safety and reliability for your needs.

  “By choosing a quality supplier, you are making a decision to work with a company that has invested in automation and quality control systems that ensure the highest level of precision and process,” he said. “Comprehensive support from first contact through delivery and continuing with service capabilities from highly qualified technical staff ensure experience and commitment to each investment made.”

  With more automation, there should be greater consistency from one brewer to the next, something vital during staffing changes and high service industry turnover rates. Yet, these machines and technologies don’t remove brewers from their craft; they simply eliminate tedious processes so that beverage producers can have more time to be creative and take their passion for great beer to the next level.

Lots, Codes, and Life: Dating in the Beer Industry

Cyndi
beer can showing expiration date

By: Erik Myers

As the number of active breweries in the country exceeds 7000 and roars toward 8000, it’s more important than ever to consider one of the crucial facets of your packaged product: shelf life, and how to communicate it to your customer. It’s not just marketing; date lot coding and traceability is required by the U.S. Food and Drug Administration under the Bioterrorism Act of 2002. However, the exact method of recording date lot codes is ultimately up to each individual brewer, and there is a vast array of practices in the industry that can ensure that your customer knows how fresh your beer is, and that you’re in compliance with federal code at the same time. 

Why Is Date Coding Important?

  The easiest answer to this question is because you must. It’s the law. In the unfortunate situation that your brewery – or one of your suppliers – might have to recall product from the market, having date lot coding that is on every package, is easy to find, and easy to understand will allow your staff and every downstream partner, whether it’s a distributor or a retailer, to comply with the recall efficiently and ultimately save you headaches and money.

  It’s also a great tool that your sales force–or your distributor–can use to be sure that beer in the market is as fresh as possible, it can help with FIFO inventory control and create an accountability tool for you to use with all of your downstream partners.

  Finally, it’s an extra layer of transparency for your customer, as well as an educational tool, allowing you to provide them with the best–and freshest–possible product, and the best possible customer experience.

How to Code

  For better or worse, there is no standard way or best practice guide to follow for date coding your beer. From a practical, legal standpoint, as long as there is a code on your package that is traceable to a batch at your particular factory and you can track that batch back to its component ingredients, you’ve complied with FDA standards. However, esoteric or confusing coding can be a problem in the marketplace and lacks customer transparency.

  Many food and beverage manufacturers use a Julian Code to signify what date an item was manufactured or packaged. Julian Code is a system designed by the U.S. Military to easily date MREs and is easy to track and assign with simple programming tasks. It uses the last digit of the year in question followed by the day of the year.  (For example, a product dated with December 15, 2018 the Julian Code would be 8349.  December 15 is the 349th day of the year in non-leap-years.)  While this provides a standard format that is unique per day and easily traceable on a package and within a database, it is not easy for a customer to read and gain information from. An eager beer drinker looking for a fresh IPA would have no way of knowing what information was being presented to them and might end up looking elsewhere.

  However, a standard date might not be the easy go-to answer that it seems. A report by the Natural Resources Defense Council (NRDC) and Harvard University’s Food and Law Policy Clinic (The Dating Game, 2013, NRDC) notes that confusing date labeling leads to a tremendous amount of food waste in the United States as “open dates can come in a dizzying variety of forms, none of which are strictly defined or regulated on a federal level” and that “although most date labels are intended as indicators of freshness and quality, many consumers mistakenly believe they are indicators of safety.” Putting information on your package that isn’t well thought out may create more harm than good.

Finding the Right Date

  Back in 1996, Anheuser-Busch launched a marketing campaign in a bid to show that their beer was the freshest on the market and coined the term, “Born on date.” It has become a ubiquitous term in the beer industry, regardless of the fact that the date was dropped from all Budweiser labeling in 2015 in favor of a “Freshest before” date. Just because the biggest brewery in the land does it hardly makes it an industry standard, however. It’s not even standard across their entire company.

  Megan Lagesse of Anheuser-Busch InBev’s “The Higher End” craft division notes, “Some of [our] partners (Goose Island, [and] Wicked Weed) are doing dual date coding (brewed on and best by) but everyone isn’t because not all of our production equipment has the capability to dual date code,” she says. “So, we chose best by date coding [for] broader consistency, because everyone understands an expiration date but not everyone is educated enough to know IPAs should be drank as fresh as possible, but you can age wild beers and stouts.”

  Jeremy Danner, Ambassador Brewer of Kansas City’s Boulevard Brewing, notes proudly that Boulevard prints, “both packaged on and best by dates on all cans, bottles, keg rings and exterior boxes. If you’re going to only print one,” he says, “it should be the packaged-on date, as thoughts vary when it comes to shelf life.”

  That shelf life–the basis of rationale behind a best by date–can be difficult, if not impossible, for a small brewery to determine. While larger breweries have the benefit of tasting panels, labs, and a vast number of data points, many small breweries get by with a microscope and a handful of jack-of-all-trade production team members. In small breweries, with limited, sometimes unique, production batches, shelf life is often the product of an educated guess, rather than a robust statistically significant tasting panel. Even pressure from a distributor can affect what date goes onto a package and in many cases a brewer will resort to relying on a packaged-on date and using phrases like, “Do not age” or “Best when its fresh” in lieu of a best by date.

  Doing so, however, relies on the customer to be educated about your product, and that might not always be as easy as it sounds. Pete Ternes of Chicago’s Middle Brow beer notes, “90% of consumers don’t know what it means for a particular beer to have been packaged on a particular date.” While there are many craft beer fans who are incredibly well-educated and can ascertain which beer styles can handle age and which can’t, most beer-drinkers don’t know the implications of a beer’s brewed or packaged-on date.

  Complicating the issue is lack of consistent temperature control once product leaves the brewery. A brewery may post a shelf life of 45 days for an IPA, but not the conditions under which that shelf life has been ascertained or should be maintained. A beer with a shelf life of 45 days at 38F has a shelf life of only 11 days at room temperature.

No Easy Answers

  Unfortunately, until an industry standard or federal regulation is put into place, there is no easy answer about how to best approach lot and date coding. Ultimately, it is up to you to choose the method that you think will both comply with the FDA and provide information to your customers. Regardless of what format you do choose, providing context and information to your customers–whether that customer is the distributor, the retailer, or the end consumer–as to how you arrived at the decision of what lot and date coding method you’ve chosen is the best path and can double as an excellent marketing and education tool for your brewery.

Re-Opening After the Pandemic

Cyndi

By: Donald Snyder, President/Consultant, Time & Tasks

For the first time as an author, I hope this article does not age well. With a bit of luck, you are reading this article in a post pandemic world where these concerns are a thing of the past. That said, as I write this, the world is slowly recovering from a pandemic that had a devastating impact on the hospitality industry including craft distilleries large and small. As you begin to welcome visitors and bring back staff, here are some important and helpful tips when planning your reopening.

Advice from Distillers who have Re-opened

  Throughout the pandemic, the Center for Disease Control (CDC) published fluid and ever-updating recommendations for operating a business to keep both employees and patrons safe. Suggestions like contactless payment, outdoor and reduced seating, staff and customer mask use, and social distancing were mandated to help reduce the risk of COVID-19 spread to keep businesses open, if only at a lower capacity. (https://www.cdc.gov/coronavirus)

  However, the ultimate decision of whether a tasting room could re-open to the public was in the hands of local regulators. Every state had a different set of requirements for operating a business during the pandemic. Some states, like Florida, reopened and removed capacity limits very early in the pandemic as compared to New York City where most hospitality restrictions were not rescinded until the summer of 2021. Soon after the nation-wide lock down in the spring of 2020, some distilleries were able to re-open under various restrictions.

  Cardinal Spirits Distillery in Bloomington, IN was able to open in 2020 under pretty tight restrictions. The distillery opened for carryout bottle, food, and cocktail mixes only.  Additionally, they re-configured their front entry area into a curbside drive-by for order pickup. The state of Indiana did not permit cocktails-to-go so Cardinal Spirits developed hand labeled bottles of mixer kits that people could use to make cocktails at home. Using social media and on-line platforms, they maintained and increased customer engagement with distillery tours, cocktail classes, and even virtual tastings. They hope to fully re-open in Spring 2022 although they have recently re-opened their restaurant for in-distillery dining. Jeff Wuslich, co-founder and President of Cardinal Spirits, recalls his concerns with reopening. “We are most worried for our staff. We do not believe they should have to enforce mandates and safe behavior, but we know it will likely happen. It keeps me up at night. I believe that with our air circulation, safety protocols, and distancing we will all be safe, but I hate to think about our staff having to argue with customers.” Jeff offers this additional advice for distilleries thinking about their own re-opening. “Think of the customer and what experience you would like them to have. Then, work backward from there.” 

  Smooth Ambler Distillery in Maxwelton, WV was also impacted by COVID-19. At the beginning of pandemic, the entire distillery closed public-facing operations, including their gift shop and tours for about a month. During that time, they re-allocated their labor and resources into making hand sanitizer to be donated to front line workers across the country. Once they had a better understanding of the virus, they slowly reopened their production facility with a new set of rules that included social distancing, segregated teams, masks wearing, and frequent sanitization. Smooth Ambler’s continued priority is the safety of their employees and guests.

  They were cautious about reopening the tasting room. Many of their customers were from out of state so they initially re-opened to the public with curbside pickups only. A few months later, they opened with limited capacity and slowly increased indoor occupancy as the guidance from the state permitted. Masks, temperature checks, and hand sanitization were available for all guests. So far, the re-opening has been successful for Smooth Ambler as more and more people are beginning to travel again. Travis Hammond, Operations Manager of

  Smooth Ambler, cautions distillers not to be too hasty or rigid during their public reopening. “The past year has been very difficult on everyone – the best advice I can give to other distilleries that are about to reopen is to be patient and flexible.”

  Reopening slowly and cautiously with the appropriate safety protocols in place has given many distilleries across the country a beacon of hope that things can return to a sense of normalcy. However, even with the best precautions, there still can be issues. Asymptomatic employees and customers that spread the virus can be a serious risk to all parties involved. For those in the beverage industry, contracting COVID-19 can be especially dangerous as a possible long-term loss of taste and smell could impact a distiller’s ability to make and blend high quality spirits. In addition to transmission risks from reopening, there are also risks from patrons fighting required safety protocols.

  Golden Moon Distillery in Golden, Colorado experienced that firsthand when a customer refused to wear a mask and retaliated by shoving an employee. Physical altercations with employees about safety policies or verbally abusive customers are real risks that distillers need to consider when planning for a full or limited re-opening. Stephen Gould, Proprietor and Master Distiller of Golden Moon Distillery has made employee training a pivotal part of his re-opening plan. “We’ve coached our team members to be extremely polite and courteous when asking folks to wear masks. Our main concern is the safety of our staff and customers. Having said that, the one piece of advice I can give folks that are reopening is that they need to work hard to make both their staff and their customers feel safe.”

  Another consideration for reopening is how to deal with heavy foot traffic as people continue to feel more comfortable traveling. Large tourist areas like central Tennessee have many craft distilleries that offer tours, tastings, and spirits for every palate. Pigeon Forge, TN is in the gateway to Smoky Mountain National Park that sees over 10 million visitors per year. In the spring of 2020, when everything shut down, the owners of King’s Family Distillery in Pigeon Forge were understandably nervous. Like many distilleries, by taking advantage of small business loan programs and pivoting production to hand sanitizer for local consumption, they were able to stay afloat. Cara King, Owner of King’s Family Distillery, is starting to see the light at the end of the tunnel. “When our state began lifting restrictions in 2020, the people flooded back in.

  More than before, even. We took precautions, put up plexiglass, and welcomed the tourists, masks, and all. Our distillery has reached the other side of this epic world event bigger than we were before.”

Capital Investments and Infrastructure

  Safety protocols, standard operating procedures and thorough employee training are critical to a successful re-opening. However, some additional capital investment may be required. Dalkita, an engineering and architecture firm that assists distilleries with design, safety, and construction, was instrumental in helping businesses re-open.

  Colleen Moore, Director of Marketing & Operations for Dalkita, kept up to date with all the CDC recommendations, re-opening phases, and safety recommendations. Dalkita kept the distilling industry updated with recommended and required re-opening procedures via regular webinars and blog updates (https://www.dalkita.com/news/).

  The group quickly became aware that each state and jurisdiction had varying requirements for re-opening protocols, social distancing rules, seating capacity limits, and mask requirements.

  In terms of physical and capital improvements to the distillery’s public spaces, Colleen Moore from Dalkita has been advising distilleries what they should consider. “With COVID-19 in mind and trying to reduce the likelihood of a lockdown situation due to a highly communicable airborne disease from recurring, I would suggest upgrading ventilation inside buildings. Any feature that would increase the amount of outdoor air you can bring into a building such as window walls, roll-up glass garage doors, and new increased air handling units with better filtration media and filters.

  If cold, rainy, or snowy weather put a stop to your outdoor activities, consider adding flexible open courtyards or structures with roofs and no walls for use during inclement weather. Anything that can increase the health of the people using a facility is a good investment.”

  As I write the article, I fully acknowledge that regulations are still changing. I began writing this article in March of 2021 before the mass availability of COVID-19 vaccines while most distilleries were under 30-50% occupation and seating capacity. It is now July 2021. Some states are open 100% with no restrictions but the Delta variant is growing. The article will be published the Fall of 2021 and who knows how much the world will change by then.

  For distilleries reopening or increasing capacity in 2021 or early 2022, connect with local authorities for the latest restrictions. Make every effort to keep employees and guests safe. Then again, by the time you read this, hopefully the pandemic and social distancing will be just a distant memory as we all return to normal.

Legal Implications of Playing Music at Your Brewery

Cyndi
man in pirate hat

By: Tarah K. Remy, Dinsmore & Shohl, L.L.P.

Visiting a brewery is meant to be an experience, and customer engagement plays a large role in creating a great one. As the owner, you know your brews are unparalleled, and your goal is not only to share them, but to keep customers coming back. One way to do this is to establish an inviting atmosphere. In most cases, that involves music.

  Music and beer go way back. In 1800 B.C.E., the Sumerians composed the “Hymn to Ninkasi,” which served as not only a song of praise to their goddess of beer, but also as an ancient recipe for brewing.  So, it is safe to say when a customer walks into your brewery, they’ll expect to hear music playing over the loud speakers, or even to see a live band. However, there are serious intellectual property considerations every brewery must take into account when choosing music to create that perfect experience.

What the Copyright Act Protects

  As a general matter, the Copyright Act lays out the basic rights of a copyright owner. Among other things, it protects a songwriter’s and their publishers’ (the copyright holder) musical composition or written work, also known as a musical work. When a musical work is performed or broadcasted in a public space, the copyright holder is entitled to receive a performance royalty, which is the money paid to the copyright holder in exchange for the right to publicly perform their musical work.

Why Your Brewery Needs a Performance License to Play Music

  Copyright is a form of property, and once music is written down or recorded, it is copyrighted. The copyright holder is the owner of that copyright and is granted a performance right to the copyrighted materials. If you want to publicly perform a musical work, you need to pay a performance royalty to the copyright holder. The performance license acts as written permission to play a copyright holder’s musical work in a public space.

  Doing so without a performance license, (without legal permission) places your brewery at risk for litigation. Though the Copyright Act limits the award for copyright infringement to between $750 to $30,000, it is within the court’s discretion to award between $200 to $150,000, not including attorney’s fees and costs. Whether the court can increase or decrease the award depends on whether you knew you were violating copyright law. No matter the circumstance, if you violate copyright law, you will be required to pay, and the gamble of just how much is not worth the risk. Acquiring a license removes the guesswork and allows you to maintain control over your brewery’s finances.

When You Need to Consider Acquiring a Performance License

  You will need a performance license or permission from a copyright holder under at least the scenarios below:

1.  The musical work is played in your brewery using Spotify, Amazon music, Pandora, Apple Music, or any other streaming service. Though you are covered bunder your personal subscription to play music for yourself or in very small spaces, once you plug your device into a loud speaker to be played in a large space where a substantial number of people are present, this triggers the performance license requirement.

2.  The musical work is played in your brewery using CDs, records, or anything similar. Buying the CD or record does not count as obtaining a performance license. Once you decide to play your favorite CD or record inside your brewery to be heard by a substantial number of people, in most cases, you must obtain a performance license.

3.  A live band is hired to play covers of music originally written by a third party in your brewery. In this case, the venue, not the cover band, is required to acquire the performance license.. If you hire a band to play in your brewery and they plan to play covers, make sure your brewery has a performance license covering the songs on the band’s set list before hiring. Keep in mind, however, this generally does not apply if the band is playing music it has composed or is playing music in the public domain.

How to Obtain a Performance License

  Contact a Performance Rights Organization (PRO):  You can obtain a performance license through a Performance Rights Organization such as BMI , ASCAP, and SESAC. These entities function as middle men between the copyright holder and the entity acquiring the performance license. Given the rate at which music is played and experienced around the world, it is virtually impossible for copyright holders to keep track of performing rights. Acting as facilitators, PROs acquire rights from these copyright holders and grant a performance license covering their entire music set to businesses and requesting parties. So not only do PROs simplify the process for copyright holders to receive their performance royalties, but business owners no longer need to contact individual copyright holders to acquire performance licenses.

  Each PRO covers specific musical works by various copyright holders. By obtaining a performance license through just one PRO, you are limited to that PRO’s specific list of music. Be sure to review each list covered by each PRO to determine whether you need a license from one or all. You can also consider acquiring a blanket license that covers all three of the main PROs (BMI, ASCAP, and SESAC) to reduce the chance of potential copyright infringement claims from these organizations. A blanket license is convenient, as it likely covers a large list of music, which in turn reduces the need to carefully review a cover band’s set list and further gives you the freedom to stream music without a second thought.

  Sign Up for a Streaming Service Business Account:  Some streaming services, like Spotify and Pandora, offer business accounts. Simply by signing up and paying a subscription fee, business accounts provide access to fully licensed songs. Via their business platforms, these streaming services have obtained performance licenses from PROs on your behalf, and in most cases, they have performance licenses from more than one PRO, which broadens your music list options.

How much a Performance License will Cost

  The cost of obtaining a performance license through a PRO may vary depending on various factors, including how many breweries you have, the square footage of your brewery, your brewery’s customer capacity, how often music is played, whether the music is recorded or live, and more. The costs start at $500 and increase from there. Streaming service business account costs can be found directly on their websites, where they periodically provide discounts. At the end of the day, though obtaining a performance license may seem pricey or a low priority, the costs of arguing a copyright infringement claim are significantly higher. Budgeting in the cost of a performance license will save your brewery money in the long run.  Here is a link to help you learn more. https://www.bmi.com/digital_licensing/more-information/business_using_music_bmi_and_performing_rights

  Finally, keep in mind the Copyright Act covers exceptions to the performance license requirement, meaning it’s possible your brewery may not require a performance license. So before you sign up or register for anything, we always recommend reaching out to an attorney to review the performance license agreements and your circumstances. Additionally, if you are not sure whether your business meets the requirements, or whether your business might be exempt from the performance license requirement, for peace of mind, reach out to your attorney or the Dinsmore Beer, Wine and Spirits team. We are here to help!