Category: General

Craft Beverage Philanthropy: Brewing with Purpose While Giving Back

Cyndi
person giving alms

By: Alyssa L. Ochs

Of course, the primary goals in the craft beverage industry are to drive a profit, make money and sustainably secure the business. However, an increasing number of breweries and distilleries have become so entrenched in their local communities that it only makes sense to give back to charitable causes when possible.

  Craft beverage philanthropy is on the rise in the U.S., and there are many creative ways in which brewers and distillers can embrace this trend of doing good while drinking well. There are some valuable lessons to learn from beverage businesses that are focusing a portion of their efforts on philanthropy, which are inspiring if you are looking to host a charity event or donate a portion of sale proceeds to raise money for local causes in your community.

How Breweries & Distilleries Can Approach Philanthropy

  Breweries and distilleries can take a variety of approaches to add a charitable element to their operations. The level of community involvement may vary based on the owner’s interests, the size of the craft beverage establishment and the number of staff members available to help with projects outside the realm of making beer and spirits.

  Some craft beverage businesses are skilled at hosting events, partnering with local nonprofits and using social media to get the word out about needs in the community. Other establishments are willing to try profit sharing with partner charities and give direct donations to organizations working in specific fields of interest, such as early childhood education, homelessness or workforce development. A craft beverage producer can also give back to the community through beer or spirit collaborations, supporting local growers by purchasing homegrown ingredients and hosting art shows featuring local artists. Meanwhile, some beverage producers choose to focus on their own internal sustainability practices instead to make their operations eco-friendlier through recycling, water conservation and energy-saving programs.

  Besides just feeling good about what you do and what you brew, there are many benefits to embracing philanthropy in the craft beverage industry. Getting more involved with local causes increases exposure to a business and builds brand awareness. A brewery or distillery can build greater support among like-minded and community-supporting patrons while engaging with customers on a deeper level. Adding a philanthropic element to a business can help create a more community-centered taproom, generate good press to compensate for a past issue and even result in valuable tax benefits at the end of the fiscal year.

Examples of Craft Beverage Philanthropy

  All across the country, you can find excellent examples of how craft beverage businesses engage in philanthropy without sacrificing product quality or putting a compromising strain on their budget. For instance, Ex Novo Brewing, which launched in Portland, Oregon and also has a presence in New Mexico, was the first nonprofit craft brewery in America and has referred to itself as a “permanent fundraiser to support causes.” Charitable causes supported by Ex Novo include Oregon Wild, Friends of the Children, Mercy Corps and Impact NW.

  Deschutes Brewery in Portland, Oregon, teamed up with Dovetail Workwear to support women’s success in pursuing non-traditional occupations.

  The Phoenix Brewing Company in Mansfield, Ohio, has been involved in philanthropy since it opened in 2014 through special beer releases, apparel sales, sponsorships and fundraising events. It has supported summer camps for children with special challenges, a community theater, a winter coat drive, a homelessness initiative and a brain cancer research organization. Phoenix Brewing is unique in that it accepts requests for donations and sponsorships directly through its website and is a non-tipping establishment. If customers leave cash behind as a tip, the brewery donates it to a designated charity each month.

  Pennsylvania’s Tired Hands Brewing Company is another beverage business that streamlines the funding process and outlines its donation guidelines and application protocols on its website to be refreshingly accessible to local charities.

  Service Brewing, started by an army veteran who served in Iraq, is a Savannah, Georgia brewery that has donated a portion of brewery tour profits and promoted charities that include police, fire and first-responder organizations. Over the years, the brewery has raised over $110,000 for local, regional and national groups.

  Franklins, a family-friendly brewery in Hyattsville, Maryland, is dedicated to giving back to its local community and donated over $200,000 through a fundraiser program for local schools, environmental groups and progressive advocacy organizations. It also supports its community by partnering with local farms to source ingredients and the town’s art alliance organization to showcase the work of local artists.

  Finnegans Brewing Company in Minneapolis, Minnesota, has a policy of supporting local food banks and helping food banks work with farmers in the area.

  In Milton, Delaware, Dogfish Head is a large and well-known brewery that launched a Beer & Benevolence program to support over 150 nonprofits annually. Funded organizations include the Delaware Historical Society, Delaware Nature Society and Nature Conservancy.

  To dip a toe into the realm of philanthropy without going overboard right away, breweries and distilleries might consider centering giving around just one special, limited-release beverage.

  For example, an Ashland, Virginia brewery, Center of the Universe Brewing, made a Homefront IPA and donated all proceeds of the beer to a nonprofit that helps military troops and veterans. It often makes the most sense to link a beverage company’s history and the founders’ interests to philanthropic engagement.

  An example is SweetWater Brewing Company in Atlanta, Georgia, which started a long-term, multi-year clean water campaign to improve the local water supply and focuses its giving on environmental groups in the region.

  You might also tap into the intersection of craft beverages and art, like Horse Thief Hollow in Chicago, Illinois, which has partnered with a neighborhood art alliance to turn the business walls into an impromptu art gallery that displays the works of local artists. 

  Another way beverage businesses can boost community involvement is to partner with local sports teams. In Indianapolis, Indiana, craft breweries have created beers that pair with the charitable efforts of local sports teams, including the NFL’s Indianapolis Colts. The local brewery and bistro, Triton, created a Pink Ribbon Saison with pink and white peppercorns to celebrate Women’s History Month and compliment the breast cancer research funding of the city’s professional football team.

Creative Ideas and Looking Ahead

  For breweries and distilleries that have a handle on their essential operations and are ready to take the next step in community involvement, now is a great time to establish partnerships with local charities. Business owners can harness the trendiness and popularity of craft beer to spark awareness about people, animals and natural resources in need of attention.

  Yet there is no shortage of challenges that come with pairing craft beer and spirits with philanthropy. Selling products must always remain the top priority for these businesses to stay operational, and there will always be public scrutiny about which charities they support and transparency with regard to how the money is used. The quality of the beer and spirits produced must come first so that customers keep coming back and supporting the business and the affiliated charities. If the quality declines, craft beer fans may just as well donate to charities on their own without any craft beverage connection.

  There are also challenges with finding staff members who can manage charitable work, getting the word out about philanthropic efforts, establishing donation guidelines and having enough money to go around. However, this is an exciting time to get involved in the world of craft beverage philanthropy because of how prominent beverage producers have become in their local communities and the potential power and influence they hold for rallying community members to enjoy their favorite drinks with a greater purpose.

  As a craft beverage producer, one of the best ways to launch a philanthropic campaign is to learn from the examples of what other breweries and distilleries have done in the past and contact their teams for details, feedback and mentorship. If corporate philanthropy is an interest within your ownership and staff, it may also be worth reaching out to the local community foundation in your area to discuss options for opening up a fund, donating to specific programs or starting an endowment. Most major cities and even broader regions serving multiple counties have well-established community foundations that can offer advice, resources and training about taking a more philanthropic angle as a charitable side venture.

  Despite hard hits from the pandemic, recession and labor crisis, specialized companies are also emerging to connect the business industry to the nonprofit sector. One example is Positive Legacy, a collective group of nonprofit and event industry professionals that created the Pours for Positive campaign to engage craft beverage companies in nonprofit engagement and outreach for mutually beneficial results and a more vibrant and sustainable community. The Brewers Association also provides resources and tips for producers navigating the complex world of philanthropy. Industry-specific recommendations include adding an online donation request form to your website, hosting events that bring a charity into your business and ensuring donations boost taproom sales with silent auctions and gift cards that draw more business to your doorstep.

Beverage Development on a Bootstrap Budget

Cyndi
man in glasses thinking

By: Jorge Olson — Co-founder & CMO of Hempacco and Green Globe International

Starting a beverage business can be a daunting undertaking, especially for the uninitiated. One of the biggest challenges for someone wanting to bring their beverage idea to the market can be budget. The cost of starting and scaling any business can be high, and when one is developing a new consumable product, the costs can be astronomical if they are not privy to the ways of bootstrapping their new business.

  Regardless of the reason one has behind bootstrapping their business, it is a valid way of building any new venture from the ground up. By being savvy with one’s budget and careful to avoid overspending pitfalls, anyone can build a wildly successful beverage business.

Bringing One’s Vision to Life

  Any great beverage company needs to start with an idea. If one wants to build a business around a beverage, the idea needs to be solid, and it needs to be able to be created with consistency, meaning the formula being used should be set before bringing a beverage to the market. Seeking out the opinions and assistance of industry experts can help one avoid costly formulation mistakes. New entrepreneurs should also do their due diligence in researching the market and ensuring their beverage idea has a strong place in the market. While friends and family may all love what an entrepreneur comes up with, that particular product may not translate to a beverage that could find traction with the market at large.

  The formulation stage could lead to out-of-control costs if one is not going in well-researched and prepared. There can be a good amount of information online to help one research the industry, as well as quite a few books and workshops available that can help people with their beginning stages of business building — all for an affordable cost.

Estimating Startup Costs

  Even when one is bootstrapping a business, costs can very often exceed expectations. When diving into initial market research, a new beverage business entrepreneur needs to be realistic about how much it will cost to bring their beverage to the masses.

  To professionally formulate a beverage can cost upwards of $20,000 to $45,000. If one is planning multiple SKUs (stock-keeping units), costs can compound quickly. There are packaging costs, ingredients, shipping, and stocking costs to consider, all of which will add dollars to one’s budget and cut into their profits.

  Bootstrapping this amount requires careful planning and budgeting. Many entrepreneurs have started small and put any money they make back into their businesses. They set up booths at farmer’s markets and sell their beverages piecemeal to raise capital for professional formulation and growing the brand. Though this approach can take time, it is a great way to slowly build a brand without accruing any significant debt.

  Any business, regardless of budget, will often seek out cost-saving measures when it can. Overspending on aspects of the business that do not ultimately move the needle can spell disaster for any startup. Areas where a beverage startup can save include seeking out inexpensive ingredients, packaging options, or distribution avenues.

  Being that costs will rise as the business expands, how does one fund their business if they wish to create a national (or international) beverage brand? Several options are available, from personal loans, investors, and small business loans. Whatever funding options one chooses, entrepreneurs should always weigh all pros and cons to ensure the selected option is the right fit.

Finding the Right Source of Capital

  Any startup is going to need funding, and there are a number of options for receiving this funding. Bootstrapping typically involves forging relationships directly with retailers in order to get your beverage on shelves. This approach can be a slow burn but ultimately successful, depending on how much pavement-pounding you are willing to do on your startup’s behalf. When one doesn’t have the financial resources to fund thousands of dollars of marketing or development costs, that momentum has to be built bit by bit. Those entering the market with a bootstrap mentality must understand that patience is a virtue and that building the brand will take more time.

  Even if one begins with a bootstrap mentality, the fundraising stage may get to a point where one also wants to consider the investor route. However, finding the right investor deal for an idea can also be a long road. Going into pitch meetings with a robust business plan and vision for the future of the product can help entrepreneurs land the best investor partnership for their venture. Any pitch meeting should include samples of your beverage and an idea of how the packaging and the marketing will look.

  One of the best ideas for a small startup is to consider a larger pool of smaller investors instead of putting all of their eggs in the angel investor basket. For example, instead of trying to secure a few million dollars from one investor, work on securing $10,000 in investments from a collection of smaller investors. With those combined investments, one will not only have enough money to get their beverage idea off the ground but will also have a built-in support system from a variety of enthusiastic backers. Smaller investors ride out shifts in the stock market easier than large investment firms and venture capitalists. Individual investors also may request less control over a business than large investors often require.

  Finding the right investor(s) or funding route can make or break a new beverage business. As such, one should consider all options before choosing how they plan to fund their startup.

  With over 2,400 beverage companies operating in the US alone, startups will really need to communicate what makes their product special in order to court solid investment opportunities. Coming at the investor search with passion and an educated approach to the market will increase a startup’s chances of landing dedicated investors in it for the long haul.

The Beverage Industry has Changed

  The pandemic changed many industries, and the beverage industry has not escaped the post-Covid shift towards more direct-to-consumer sales and social media marketing. When the world shut down, beverage entrepreneurs could no longer visit investors or retail partners in person.

  With this in mind, those now seeking to step into the beverage industry with a great idea need to consider how reaching a target market has changed. Anyone looking to break into the somewhat crowded beverage market should work on establishing an online presence right away. Today, word-of-mouth marketing includes chatter online, meaning entrepreneurs could be leaving a lot of money on the table by failing to put effort into their digital marketing presence.

  Any startup should have a website that can be built for a small out-of-pocket cost. The brand’s website is its handshake and introduction to the market and should reflect its feel and personality. Along with a website, the brand’s social media profiles should tie into the entrepreneur’s overall marketing approach. Engaging with one’s target market is a low-cost way to build a buzz around their beverage.

  When building an online presence, one needs to consider what message their beverage and brand are sending. For instance, is the brand being built based on natural ingredients and a sustainable manufacturing approach? If so, its marketing is going to be different from a brand seeking to bring an energy drink to the market.

  Marketing is all about tapping into who the entrepreneur is as a brand, as a business founder, and who their consumers are. Authentic connection with one’s market can go a long way in building a brand, especially when one is not starting with a large amount of capital.

Fight Off Failure

  A staggering 42% of startups fail. With those numbers, it’s a wonder why anyone dives into the murky waters of entrepreneurship. Still, many do and succeed, but not without some hard work and research.

  For instance, many startups fail because they don’t research their target market. They bring a product to the market that no one is interested in or too closely resembles another product. Other startups simply run out of money, which is why it is so important to have patience while one is bootstrapping, thoughtfully invest capital, and seek out partnerships with investors that best align with the product and brand being brought to market.

  Bootstrapping any business starts with believing in a vision, first and foremost. When one is self-funding their startup, the passion for and belief in their product keeps them moving through the most difficult steps of the scaling process.

  The entire concept of bootstrapping is about hard work and perseverance. If market research tells the entrepreneur that their beverage idea is a winner, then it is time for them to roll up their sleeves and get in the trenches. This willingness to get one’s hands dirty sends a message that they are willing to stick with their idea, put in the hard work, and do what it takes to see their beverage hit shelves.

  Starting any business is not for the faint of heart. Bootstrapping a business could be considered insanity by some, given the difficulty of that journey. However, when the business ultimately succeeds and people all over the country — or even the world — are enjoying the beverage you created, all the hard work of bootstrapping will have been worth it.

  Jorge S. Olson is the author of “Build Your Beverage Empire.” He’s a beverage industry mentor and consultant who has launched over 1,000 consumer packaged goods and worked with over 100 beverage entrepreneurs, large and small. Jorge has owned companies in the beverage industry, wholesale distribution, import and export, and beverage development and sales. His over 300,000 newsletter subscribers share his insight into beverages, marketing, and growth. Jorge now mentors beverage executives and lives in San Diego, California.

How to Recession Proof Your Beverage Business

Cyndi
recession proof statement

By: Raj Tulshan, founder of Loanmantra.com

Despite a recent pandemic, record-high inflation, and several years of economic uncertainty, entrepreneurship continues to thrive, with more than 31 million entrepreneurs in the U.S. In fact, Americans’ confidence in small businesses has reached record highs, even exceeding confidence in the military, the medical system, public schools, and the U.S. Supreme Court. But is your business recession-proof?

  Since World War II, the U.S. has experienced 12 recessions, averaging one every six years. Recessions are more common than most people realize, and most people will encounter several over the course of their careers. Therefore, it’s crucial for business owners to prepare to survive the next (inevitable) recession.

  A recession is defined as a significant decline in economic activity – including gross domestic product (GDP), income, employment, industrial production, and wholesale-retail sales – and can last anywhere from two and 18 months. While recessions are common, they can be incredibly stressful for business owners, who will very likely experience some business disruptions. The key to surviving the disruption is to plan, differentiate your business from the competition, cut spending, and create additional revenue streams.

  In addition, here are ten tips to survive – and thrive – during a recession.

1. A downturn doesn’t mean doom and gloom for every business. Nearly 75% of public companies with $50 million or more in annual sales had declining revenue growth during the last four economic downturns, but 14% actually accelerated revenue growth and increased profitability. The different outcomes depended largely on the type of products or services the companies sold and how well (or poorly) they met customers’ needs. Remember that even during economic downturns, customers still buy essentials (e.g., food, utilities, household items, etc.) and need certain services (e.g., healthcare, car repairs, etc.). “Recession-proof” your business, providing what people will continuously need, to maintain sales.

2. Plan for a recession. Ebbs and flows are a normal part of the business cycle, so plan accordingly. Focus on maintaining revenue, preserving cash flow, and generating demand. For instance, running out of cash is a major concern for business owners, so assess your cash balances, expenses, and incoming cash flow. Work within your budget. Track your key performance indicators and adjust if you aren’t meeting target metrics. Pay down debt. Reduce financial waste.

3. Prepare for the unexpected. You’ve likely heard the advice to establish an emergency fund to cover personal expenses, and this is a wise move for businesses, as well. Create an emergency fund that can cover up to six months of essential costs, including payroll, inventory, rent, and utilities. Proactively collect outstanding receivables. Talk to a financial advisor about whether you should consider revolving loans, alternative financing, small business loans, and/or other options.

4. Operate efficiently. Reducing operating expenses can be a challenging task, especially as you must continue providing extraordinary products and services. Whatever expenses you cut should be invisible to customers. Determine where you can make small tweaks that can add up to big reductions, such as leveraging early pay discounts from suppliers, automating manual tasks, and renegotiating supplier contracts.

5. Multiply revenue opportunities. This strategy will require some creative thinking. Brainstorm ways to capture new revenue without making any major investments. For instance, expand your brick-and-mortar retail store’s reach by selling goods online. Adjust your business model. For example, a bakery could start offering take-home kits for birthday parties. Or a bar could sell merchandise and specialized beer onsite and online, in addition to selling drinks and food.

6. Modify offerings. Adjust what you’re selling to make it more attractive to customers and prospects during tough economic times. Think of how restaurants changed their business models during the COVID pandemic to sell to people when they couldn’t dine onsite. To adjust to the changing climate, restaurants started offering more delivery, takeout, and curbside pickup options. And, as more people worked from home, clothing retailers adjusted, offering more loungewear instead of formal suits. During a recession, pivot accordingly. In addition to altering your business model, consider changing your pricing structure and offering more incentives to entice people to buy, even if they have less disposable income during a recession.

7. Strengthen relationships. Acquiring a new customer can cost five times more than retaining an existing customer. Create and maintain strong customer relationships. Understand their changing needs and give them what they want. Offer the “value add” that they can’t get from your competitors, whether that’s free shipping, personal shopping, or a willingness to place special orders on their behalf. At the same time don’t forget your valued vendors, partners and associates. When times get tough those relationships could save the business. Or you could help save someone else’s business. Whether it’s extra time on a delivery due to supply chain issues or just a pep talk, remembering those relationships is essential.

8. Stretch your tech. Most businesses purchase technology to be more efficient and productive but haven’t taken the time to maximize the full benefits of the system or appoint an expert that can fully leverage its benefits. Before you are investing in new systems, stretch your current tech. Tech tools can also help you change distribution methods, such as pivoting from in-person tutoring, which limits you to a specific geographic radius, to online tutoring, which expands your reach.

9. Continue marketing. You may consider cutting marketing to save a few bucks but resist that urge. To maintain revenue, you’ll need to stay in front of your key audiences with social media efforts, online ads, positive news stories, compelling blogs, etc. Launch (or continue) loyalty campaigns to recapture past customers and increase touchpoints with your current customer base. Target your messages to align with customer pain points in an uncomfortable economic climate. Spotlight loyalty programs. Incentivize customers and prospects with discounts, BOGO, and other deals. Maintaining visibility via marketing can help you increase market share, particularly if your competitors pause their efforts.

10. Insulate Finances. Consult financial experts, like those at Loanmantra.com, to develop a plan to become recession-proof. They’ll help you determine how to cut costs, adjust your business model, and secure any necessary loans. If you need a loan to boost your company’s financial health, they’ll help you calculate how much of a loan you’ll need (and qualify for). Financial experts can advise you on all aspects of the loan, including the application process and what types of information you’ll be required to provide.

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

Taking it Easy with Light Spirits

Cyndi
keep calm and stay sober

By: Hanifa Sekandi

You want to be the life of the party, but you do not want the party to take the life out of you. So you are on the hunt for a middle ground where you can entertain and imbibe with friends yet feel refreshed in the morning. So far, you have tried mocktails and light cocktails with just a splash or two of tequila. Globally, you are not alone. Just like you, people are looking for lighter spirits that maintain a robust flavor profile. Luckily, the industry is catching on. Spirits, ready-to-drink bever-ages and beer brands create must-have light spirits and drinks to keep the party going without tip-ping the scales.

  This change is a major innovation in an industry where consumers desire more than just the same thing packaged differently. Light spirits attract discerning beverage enthusiasts who seek a healthier lifestyle or simply to consume less alcohol. However, craftsmanship and ingredient still matter, and consumers are not ready to compromise quality. Brands who plan to enter this burgeoning, niche market must understand consumer demand and how and what to bring to the shelves.

What is a Light Spirit?

  When discussing light spirits, it sounds like we are talking about the paranormal. Alas, we are not. However, it does seem like magic when thinking about a once hard liquor becoming less potent.

  So, what is a light spirit? A light spirit, also known as a spirit drink, is an alcoholic beverage that contains a low alcohol percentage between 0.05% and 1.2%. This percentage scale is not consistent across the board and is dependent on the alcohol type. Some lighter alcohols are referred to as “re-duced alcoholic” beverages since they contain higher alcohol content than light spirits. Anything above a 5% ABV is considered a reduced or moderate alcoholic beverage. Moderate alcohol drinks contain approximately 9.5% ABV. This percentage scales up to 20% ABV for spirits, far below the higher alcohol range for spirits with a legal minimum of 40% ABV.

  As the market gains momentum, lighter spirits will provide consumers an outlet to create and im-bibe quality cocktails and drinks that still taste as good as their full alcohol counterparts. One could consider lighter Scotches, whiskeys and gins as the rebellious offspring of the spirit world, having one foot in tradition and the other in modernity. An example is Scotlands’s Whyte & Mackay Light with a 20% ABV. This smooth, earthy spirit is aged in bourbon and Sherry casks. The fact that it can be enjoyed neat or over ice is a true test for a moderate spirit.

  This trend has seen gains in North America and across the globe. A study conducted on alcohol consumption in the U.K. found that Brittons are either reducing their alcohol intake or opting for no or low alcohol alternatives. According to the study, by 2030, there will be a decrease in alcohol consumption per adult by 11 liters. The change is predominantly led by individuals 18-24 in the U.K. and 25-34 in the U.S.

  The results provide perhaps an unexpected pivot from previous generations who viewed these years as a time when drinks were endless and throwing caution to the wind was the norm. The “vi-va forever” celebration no longer fits the ideals of many younger imbibers. Light spirits seem like an appropriate transition for these consumers, who have less desire for wild nights of binge drink-ing.

  Globally, the light spirit trend is set to grow 34%, a significant marker since product selection in this category can be limited. This growth possibility opens the door for some brands to change fo-cus and become light spirits producers.

  Two things that cannot be compromised when crafting lighter spirits are that they must be premium quality, and they must blend in. It is not about standing out. It is about being a welcome addition to a bar cart or restaurant menu selection. The pleasant surprise for a low ABV spirit should be that there is no compromise on taste, so much so you cannot tell the difference between it and its higher alcohol counterpart.

Taking it Light & Easy Around the Globe: South Korea

  Change in every industry is inevitable. The transition to lower alcohol spirits has been slowly happening over the last ten years. Notably, in 2015, Diageo debuted a 35% ABV “spirit drink” – W Ice by Windsor – in South Korea. The spirit was the first low ABV whisky.

  What spurred this change in South Korea? Simply, whisky is no longer the desired spirit. There was a time in South Korea when Scotch was the drink of choice and often used to make a popular drink called poktanju, a combination of beer and Scotch. Another reason for this change, similar to other countries around the world, is affordability. Younger consumers in South Korea want inex-pensive spirits. In addition, spirits synonymous with youth appeal to this generation. Although there has been a shift and the younger generation is finding interest in what was once considered an “old man’s” drink, the creation of spirits that appeal to younger consumers has taken hold as brands observe the popularity of vodka.

  As a result, the goal of whisky brands in South Korea is to entice people to see it as a viable drink choice by lowering the alcohol content and promoting it under the guise of light and conscious im-bibing.

The Sensible Imbiber

  Taking something old and giving it a new image needs to encompass more than beautiful packaging. A complete product delineation needs to be undertaken to make spirits appear new and fresh. The central premise must sit within the ideal of living a healthier lifestyle. Drinking just one glass of spirit neat or over ice and not feeling the effects also signifies the end of an era of binge drinking, ushering in a new time of sensible imbibing. For the light spirits consumer, drinking is about living life while not feeling pressured to be anything other than yourself. It is not about standing out or being the life of the party. Instead, it is about connection and requires one to slow down and experience moments that build memories worth remembering.

From the Ground Up: Building a Brewery

Cyndi

Expertise Now Rescues Craft Brewers from Costly Headaches Later

brewing materials in a convention

 By: Cheryl Gray

Quality, precision and productivity are just some of the elements that factor in when deciding what brewery equipment to install.

  Whether for a start-up or an expanding operation, equipment is a major investment, and there are companies whose expertise is to help guide their brewery clients toward making that investment pay off.

  One of them is Craftmaster Stainless, a full-service stainless equipment provider that provides an expansive list of products for breweries, wineries and distilleries. The California-based company has clients across the United States and Canada. The company prides itself on the detail and finishing of every product its manufactures, as well as the customer service it provides before and after the sale.

  Mackenzie Sant is a sales and equipment specialist for Craftmaster Stainless. He says that learning about craft brewing from the ground up introduced him to the company’s products. The team behind Craftmaster Stainless, Sant explains, has multiple years in brewing, technical detail and customer service. That experience supports the company’s ability to translate a client’s equipment wish list into a customized experience. It is just one of the company’s assets that Sant believes puts Craftmaster Stainless ahead of its competitors.

  “We offer every piece of equipment someone needs to start a brewery. We want to be your one-stop shop. We won’t furnish your taproom or install your walk-in cooler, but we have all the equipment you need to upscale that popular homebrew batch or to upgrade from the ugly  brewhouse you have been brewing in for four years. We wish we could have in-person meetings with everyone shopping for a new brewery, but a phone call works wonders. Tell us your business plan, what styles of beer you want to brew and projected production numbers, and we can spec out the equipment you need. We work closely with other manufacturers and suppliers in the U.S. to source equipment that we don’t produce, from the start of the brew day milling the grain, to chilling and carbonating before pouring a crispy pint.”

  And just what does a newly-minted brewing operation need? Sant provides a checklist of essentials, beginning with a business plan and a building followed by must-have equipment, such as a mill/auger for crushing and transporting the grain to the mash tun, a mash tun/lauter tun for converting complex malt sugars into fermentable sugars and a kettle for “cooking” unfermented beer (wort), as well as for adding hops/adjuncts and pasteurizing the liquid to ensure a clean fermentation.

  Sant adds that additional essentials include a heat exchanger to cool the wort down to fermentation temperatures, pumps for cleaning or transferring liquids, unitanks/conical fermenters for the bulk of fermentation, brite tanks for conditioning, clarification and carbonation and, lastly, a glycol chiller for controlling fermentation and conditioning temperatures. The latter, Sant advises pairs well with a cellar control panel to control each tank.

  Regarding some of the most popular items on the product list for Craftmaster Stainless, Sant points to a number of items that highlight the company’s unique feel for what breweries need, including one piece of equipment that takes the tedium out of a very mundane but necessary chore.

  “I would say our keg washer is the most popular piece of equipment at the moment. I think I speak for most brewers when I say that keg washing is probably one of the most repetitive jobs in the industry. This machine makes that job easy. It is seriously your best ‘employee.’ Once again, our customer service is always there to help with any trouble shooting. We understand downtime is not profitable, so we are always available to help. I would say our brewhouses are popular as well. They look great and they get the job done. Our level of customization on our brewhouses will catch your eye. We do have a couple other products releasing this year that will steal the spotlight for a while.”

  The company’s new product launches include the Craftmaster Stainless Semi-Auto ‘Keggernaut’ Keg Washer and another new equipment item.

  “We just released our Three Gallon Hop Doser. The Hop Doser is a great attribute in our equipment line up. When introducing hops into the brewing process, you don’t want to introduce oxygen. This hop doser allows you to dry hop without oxygen ingress. It can be used for other adjuncts as well, so use your imagination. Keep an eye out for equipment to come. There is so much technology in the industry that isn’t being used, and we have big plans for the future, while staying competitive.”

  From Lincoln, Nebraska, is ABE Equipment Company, which designs and manufactures a variety of equipment for breweries. The company’s brewhouse equipment is custom-built, paying special attention to solving problem areas such as low ceilings, tight spaces, ventilation barriers and utility requirements. Ashlei Howell is the marketing manager for the firm’s parent company, Norland International.

  “Our sweet spot is the 1,000 BBL to 5,000 BBL per year brewery. Our products cater to much larger breweries, and much of our equipment can be used on a much smaller scale, but the niche we serve will be a bit on the higher production end.

  We pride ourselves on being able to offer a complete solution at a fair price. We handle everything from grain to glass. Everything is designed and assembled in Lincoln, Nebraska, and we employ over 130 hardworking Americans to make our suite of products. Our dedicated customer service technicians train our customers and make themselves available nearly anytime to answer questions.”

  When it comes to introducing new products to the market, Howell explains that ABE Equipment Company is focused on what will increase its clients’ bottom line.

  “Our newly released products have changed how breweries and distilleries package their product. The new CraftCan Go is a small footprint, one operator and a dual-purpose (atmospheric and counter pressure) canning machine. Breweries are packaging so much more than just beer in today’s environment.

  A canning line capable of making beer, coffee, seltzer, tea, and anything else that may be high or low in carbonation adds versatility to the brewery. It sets that particular machine apart from anything else on the market.

  The Patriot Fill Station allows companies to package virtually any beverage on a budget. It is a manual fill station allowing the user to package around eight bottles per minute. This machine can handle alcohol, syrups, oils and many more viscous or non-viscous liquids. With so many craft beverage companies coming to the market, having an affordable machine to get a product into a package at a reasonable price is a must for any beverage company wanting to stay ahead  of the game.”

  Howell offers input on some advanced equipment choices for breweries to consider.

  “There are numerous products a brewery can add to its lineup to optimize production, save time, cut costs and much more. A yeast brink allows breweries to reuse yeast and can easily be added to your equipment lineup. If harvested and stored correctly, you can sometimes yield up to 10 generations of yeast, spreading the cost across multiple brews. With rising grain costs, adding a bulk grain silo is becoming a more economical option for breweries. Buying in bulk saves time when brewing, but you can cut significant costs when ordering large amounts of grain at a time. The ROI on a silo is easier to prove now more than ever. There are also a variety of smaller, simpler items, such as brite tank monitors, CIP carts, and brewhouse automation options that help improve production within a brewery.”

  MISCO Refractometer and its 70-year history have earned a place in the specialty field of refractometry. Refractometers in the brewing industry are among the equipment needs experts say breweries should have on their checklist of items designed to ensure quality control. As the singular item that the company manufactures, MISCO offers a wide range of refractometer choices for different industries, but one specifically designed for brewing. The company says that its MISCO Digital Beer Refractometer deploys a patented design specific to wort and eliminates the need to use a refractometer correction factor when placing measurements into beer calculators.

  Another advanced equipment option for breweries is a set of sieve plates for the mill. According to experts like Sant, even a one percent efficiency loss in this area could cost hundreds of thousands of dollars in a single year. Along with this, brewers may want to consider keg washers along with portable and inline flow meters. Sant recommends breweries make equipment choices with long-term gain in mind.

  “Can you save money in the beginning by cutting cost on your equipment? Absolutely. But what about labor cost, repair cost for failing equipment and bad batch efficiency? The list goes on. Spend less time worrying about the equipment and more time worrying about the beer you are creating. A popular beer podcast said that every 10 minutes you save brewing is a cold beer at the end of the day. Spend that extra time focusing on different aspects of the process.”

S & B Farms Distillery 

Cyndi
man and woman in a bar

By: Gerald Dlubala

Some distilleries begin with a vision or dream that ultimately comes to fruition after years of systematic, careful research and planning. Some get their start by currently employed, industry-trained distillery professionals that feel they have something unique and personal to offer the distilled spirits world. However, few business plans begin with a strategy that includes jumping in with both feet without prior distilling knowledge. Yet for owners Sara and Brian Winkleman of S & B Farms Distillery in Bancroft, Iowa, this was the chosen path to an award-winning, sought-after line of spirits that continue to impress even the most discerning of bourbon and whiskey drinkers.

  The path to distilling started with a simple request from a friend to use Winkleman’s Iowa-grown corn, raised in the rich, nutrient-rich soil widely known to produce exceptional quality crops, to create a quality moonshine. Sara became intrigued as she watched the process of turning their family farm’s corn into moonshine at a Georgia distillery and never looked back. The distilling process piqued her interest, transformed into a fascination and finally resulted in a full-blown infatuation that flared up in her like the burner on a moonshiner’s still. She was hooked, and although her background in cosmetology and her family’s farming experiences hadn’t provided the expertise typically needed to jump into the distilling business, Winkleman would not be denied. She jumped in with both feet for what she described as a turn-and-burn learning experience that would culminate with an award-winning destination distillery that continues to grow and evolve.

  “It was not an easy path that I chose, that’s for sure,” said Winkleman. “I really was clueless about the industry, regulations and the whole nine yards. Mentors were critical, and I have to mention Mike Norman, who initially got us into the process, and Dwight Bearden, who helped us with the technical aspects. Our mentors were everything to us. We brought Mike Norman (yes, that Mike Norman) back to Iowa to teach us the most critical and crucial things we needed to know and fully understand. His experience and knowledge were an invaluable part of my passion and infatuation with distilling. At that point, my only way was forward. Having the ability to be taught and learn from a professional using a complete, hands-on approach was a blessing. We had immediate access to all the critical and hidden skills and trade secrets you can’t acquire from books or training videos, like recognizing the right textures and aromas. It can take some distillers years to learn these things without professional help or mentoring.”

  S & B Farms Distillery is 17 miles from the Winkleman family farm, where all the corn used in their distillery is still grown. The farm also has cattle, hogs, soybeans, peas and green beans for the nationally recognized Green Giant brand. The field corn is milled on-site weekly, providing the freshest ingredients to use in their spirits, with used mash returned to the farm for the cattle.

  “Our distillery, market and tasting room are about 17 miles from the farm,” said Winkleman. “The location was originally a dentist’s office with 13 small, divided rooms constructed of cinder block that we gutted and reconfigured into a distillery production area, tasting room and retail space. Our main and immediate focus at this point was production capability.”

  As daunting of a task as it all seemed, trying to accomplish it was admittedly overwhelming at times.

  “Networking was everything,” said Winkleman. “And truth be told, I had to walk away for a couple of weeks just to get some mental downtime and refocus. We had the distilling side of the business, but we also had to address the federally regulated side. And Iowa is a controlled state with a different set of rules than other areas. So again, networking played a major role in our success, this time with native distillers, so we could learn how to navigate Iowa’s regulations. We counted on many awesome people and had amazing support, creating a family atmosphere and team system.”

  S & B Farms Distillery officially opened in 2018, only a couple of short years after the initial spark of curiosity and twinkle in Sara’s eye. The first products offered to consumers included a spicy pineapple jalapeno moonshine named Field Fire, a bold-spiced savory spirit, and Private First Class, named in honor of Sara’s grandfather, Ray Baade, a World War II veteran and one of her biggest supporters along the distilling journey. There was also their Hog Wild Cinnamon, providing a fresh take on the beloved red-hot candies.

  “We never thought about growth potential at the start,” said Winkleman. “Honestly, I just concentrated on trying to hit that sweet spot across the board by producing something that we thought had a pleasing flavor and aroma but also appealed to the tastes and appreciation of consumers. It started great, with immediately positive feedback. We knew we had production where we wanted it to be, and then, of course, the pandemic hit and changed everything. So, like many distilleries, we pivoted to making sanitizers and secured the business of 15 Iowa counties, along with part of Iowa State University.”

  Ironically, this COVID-mandated pivot in their business led S & B Farms Distillery to win the 2020 Iowa Farm Bureau’s Renew Rural Iowa (RRI) Award while they grew their network of business contacts across the state.

  “Ironically, the whole COVID situation became a bit of a blessing for our business,” said Winkleman. “Our network grew through the sanitizer business. That growth led us to work with knowledgeable people that helped us develop and formulate a solid, workable business plan, find accessible funding, and source local, quality ingredients without the price-gouging that was going on with some suppliers. To this day, we maintain these awesome relationships to consistently review our business plans and change them to include things we never thought of initially, like how to bring our daughter into the business when the time comes.”

  The pandemic brought about a nationwide call to support local businesses when possible. That call to action, combined with the surge in consumers buying alcohol for home consumption, meant the demand for S & B Farms products increased while it cut spirits production to meet sanitizer demands. 

  “With the focus on local support, customers started purchasing more of our products for home use,” said Winkleman. “As that happened, our sales increased. In addition, our Sir Winston Peach Whiskey became wildly popular and was chosen by Casey’s to sell in their stores, further increasing visibility, sales and demand. As a result, we quickly outgrew our small production space and went through a 7,000-square-foot expansion in 2020. We added another still and four fermenters, essentially doubling our production capabilities. We blend, label and bottle on-premises in our controlled environment. I learned the hard way that the steam and humidity put off by the stills can affect proof, which has to be right on. One thing with me is that when I make a mistake, I will never make that again. It’s a learning experience and a teaching lesson.”

  If you, like I, were wondering how someone with little to no distilling knowledge or experience goes from deciding to make distilled spirits to an award-winning destination distillery within just a couple of years, Winkleman says it was a true turn-and-burn type process where a lot of things went in their favor once they started. With the help of friends and acquaintances and being the lucky winner of a government draw that helped small businesses get permitted, Winkleman’s business and licensing paperwork was immediately reviewed, deemed correct and accepted for approval. That meant that work could begin immediately instead of having the traditional, more extended wait period that usually occurs.

  “We were very blessed and fortunate to be able to open that quickly,” said Winkleman. “I don’t take that for granted. When I left Georgia, I jumped in with both feet to learn and digest all the needed information. There were many 16-hour days of research and learning, not just the process but what type of equipment we needed, how to locate and get that equipment and how to install it. Shop talk with my mentors was crucial and is still as important today as it was back then. It still happens regularly, and I’m truly grateful to have that knowledge base at my disposal.”

Products Reflect Personal Connections

  S & B Farms Distillery offers a range of products to please a wide range of palettes. S & B Farm’s Field Fire, Private First Class and Hog Wild accompany the Sir Winston line of spirits, named for their canine family member. Consumers will enjoy the easy-going, laid-back Sir Winston Wheat Whiskey, the classically flavored Sir Winston Bourbon with notes of vanilla, fresh oak and caramel and Sir Winston Peach or Apple for flavored spirit aficionados.

  As initially demonstrated by the release of Private First Class, Winkleman has always held great respect for military veterans. That respect and support continue with a non-profit she is starting called “Beyond The Still” to provide support and give back to veterans.

  “We bought an old house and property across from our distillery with a vision to transform it into a true veteran’s memorial park, honoring all military veterans within a large memorial area,” said Winkleman. “We estimate that it will take four to five years to complete. Additionally, we continue to offer Coming Home Bourbon, an annual special release that occurs every Veteran’s Day. As you can expect, it is very much in demand and sells out quickly.”

Priority on Flavor Leads to Awards

  Winkleman spends a lot of time on her recipes before handing them off to her husband, Brian, for distilling. She tells Beverage Master Magazine that it takes a lot of trial and error, with the ultimate goal of developing a taste that is both satisfying and remarkable in its palette-pleasing qualities. Until she hits on a flavor profile that she deems superior, she doesn’t settle. This way of coming up with her flavor profiles has been very successful, with S & B Farms Distillery winning numerous awards early-on, the latest being a gold medal for their Private First Class at the 2022 Las Vegas Spirits Awards.

Previous Awards and Recognition:

Private First Class – Spiced Spirit

•    2020 USA Spirits Ratings – Silver Medal

•    2019 North American Bourbon and Whiskey Competition – Bronze Medal

•    2019 Denver International Spirits Competition – Silver Medal

Sir Winston Bourbon

•    Sir Winston Bourbon Barrel Proof – 2021 North American Bourbon and Whiskey Competition – Silver Medal

•    Sir Winston Bourbon 93 Proof – 2021 John Barleycorn Award – Gold Medal

•    Sir Winston Barrel Proof – 2020 American Distilling Institute (ADI) Judging of Craft Spirits Awards – Silver Medal

•    Sir Winston Bourbon 93 Proof – 2020 Las Vegas Global Wine and Spirits Awards – Gold Medal

•    Sir Winston Barrel Proof – 2020 USA Ratings – Gold Medal

•    Sir Winston Bourbon 93 Proof – 2019 Great American International Spirits Competition – Bronze Medal

•    Sir Winston Barrel Proof – 2019 North American Bourbon and Whiskey Competition – Bronze Medal

Sir Winston Wheat Whiskey

•    2021 John Barleycorn Award – Silver Medal

•    2021 21st Annual Finger Lakes International Wine and Spirits Competition – Silver Medal

•    2021 North American Bourbon and Whiskey Competition – Bronze Medal

•    2021 Denver International Spirits Competition – Gold Medal

•    2020 USA Spirits Ratings – Bronze Medal

Sir Winston Peach

•    2022 Las Vegas Global Spirit Awards – Gold Medal

•    2021 21st Annual Finger Lakes International Wine and Spirits Competition – Silver Medal

•    2020 Denver International Spirits Competition – Silver Medal

•    2020 USA Spirits Ratings – Silver Medal

Hog Wild Cinnamon

•    2020 USA Spirits Ratings – Silver

•    2019 USA Spirits Ratings – Bronze

Field Fire – Spicy Pineapple Jalapeño Moonshine

•    2021 21st Annual Finger Lakes International Wine and Spirits Competition – Silver Medal

Looking Toward Expansion and

Possible Product Additions

  “Well, we’ve already maxed out our production capabilities and outgrown our latest 7,000-square-foot production expansion,” said Winkleman. “More expansion will come soon, although we haven’t detailed those plans yet. But it’s coming.”

  When asked if she would branch out into perhaps a gin or vodka, Winkleman hesitated a bit and said that currently, there really are no plans to pursue a vodka. But then a spark came through in our conversation that I expected accompanied a twinkle in her eye. “There is, though, perhaps an interest in a rum that’s been running through my mind.”

  And by now, I think we all know where that will lead.

For more information please contact…

 S & B Farms Distillery

212 E Ramsey St. Bancroft, IA 50517

Email:  sbrfarmsdistillery@gmail.com

Website:  https://sbfarmsdistillery.com

Embracing the Creative Niche of Craft Beer Cocktails

Cyndi
barrista placing cherry on a cocktail

By: Alyssa L. Ochs

The basic concept of the cocktail revolves around mixing ingredients with traditional spirits, such as vodka, gin, whiskey and rum. However, craft beer can blend surprisingly well into cocktails, too – if you only have an open mind and give it a chance!

  Mixing beer with other ingredients is nothing new, but it has never caught on popularly in the brewing industry. This drink strategy is still attempted mainly by at-home mixologists looking to entertain guests at parties. But as an increasing number of breweries are now branching out to offer wine and cocktails for non-beer drinkers, there are excellent opportunities to add craft beer cocktails to the menu for an even greater diversity of choice.

What’s In Craft Beer Cocktails?

  Although you can use any kind of beer to make a cocktail, certain beer styles lend themselves better than others to mixing in creative ways. It is very common to see light, easily palatable beers, such as lagers and blonde ales, in beer cocktails because they are not overpowering and can easily take on the flavors of other ingredients. Dark and rich beers, namely stouts and porters, work well with cocktail recipes because of their inherent sweetness and full-bodied nature that pairs well with chocolate, coffee, caramel, berries and vanilla.

Some adventurous mixologists have found success mixing bright and hoppy IPAs with other ingredients to tame down a bold beer and make it more versatile for different palates. With a bit of mixing practice, certain cocktails, such as the Long Island iced tea, can work exceptionally well with an IPA or hoppy pale ale. Aside from the traditional beers that you’ll find at breweries, hard ciders are becoming especially popular in cocktails because of the sweet and tart flavors that work well with fruity mixers.

  Some of the most common ingredients that you’ll find mixed with craft beer to make cocktails are non-alcoholic beverages, such as lemonade, orange juice, sparkling soda and ginger beer. To give beer cocktails an extra kick, mixologists can use hot sauce and Worcestershire sauce, or to make them sweet, they can add a bit of simple syrup or fruit-based liquor, which also increases the overall alcohol content. Garnishes make craft beer cocktails festive and fun, so, depending on the flavor profile, you can top them off with a lemon wedge, orange slice, cherry or salted glass rim.

Beer Cocktail Recipe Ideas

  Within the realm of spirit-based cocktails are the tried-and-true favorites, such as the Manhattan, gimlet or martini. Even though craft beer cocktails aren’t quite as famous, there are still traditional recipes that are easy to make and familiar to recognize.

  For example, a summer shandy recipe may mix wheat beer, lemonade, a splash of sparkling soda and lemon garnish. If you prefer beer over Champagne, try a beermosa, a beer-centric version of the mimosa that mixes a lager with orange juice and has an orange slice for the garnish. Yet one of the most common beer cocktails you will see on brewery menus is the michelada, a tamer take on a traditional bloody mary. A michelada mixes a light Mexican lager beer with clamato or tomato juice, lime juice, Worcestershire sauce, hot sauce, soy sauce, Tajín seasoning and a lime wedge for garnish.

  Beyond these classic recipes, brewery bartenders can use their imaginations and get creative with mixing their own beer. Beer cocktails are ideal drinks for brunch because they’re light, fun and don’t take themselves too seriously. At your favorite local brewery, would you try a porter mixed with cold-brew iced coffee and a bit of cream? Or perhaps you might kick your weekend off with a peach-inspired beer cocktail that mixes an IPA with vodka, peach nectar and lime juice? Of course, these are just a few examples, but the sky is the limit with how you can alter your beer to create interesting combinations that excite the tastebuds and entice beer fans to walk into your tasting room.

The Appeal of Craft Beer Cocktails

  When local craft beer scenes started emerging all over the country in the 2000s and 2010s, brewers focused on making traditional beers well, with some experimentation thrown in to keep things interesting. But these days, some beer aficionados will tell you that the craft beer market is oversaturated and that too many breweries are producing similar products for any one of them to stand out as unique and be successful.

  In many places, breweries have become social gathering places, food destinations and event spaces just as much as they are beer providers. Consumers are always looking for the next big thing from their local breweries, whether it is a rotating schedule of events, versatile venues that welcome kids and dogs or expanded menus that cater to diverse tastes.

  This evolution of modern breweries creates opportunities for craft beer cocktails to emerge and brewpubs to stand out in the competition. These cocktails have a unique appeal because they can be lighter and more balanced than a standard pint of beer. When you mix beer with other ingredients, the result is often a more complex body, enhanced carbonation, less acidity and altered sweetness or bitterness, depending on the desired style. Beer-inspired cocktails also challenge brewers and consumers to rethink everything they thought they knew about the taste of beer and celebrate the changing seasons.

Breweries Giving Beer Cocktails a Try

  However, you still won’t find a list of craft beer cocktails on most breweries’ menus today. The trend has yet to catch on significantly, as these drinks remain niche and are only offered by the occasional brewery bartender with a cocktail background. Yet this only makes breweries with an open mind and spirit of experimentation stand out in the industry even more.

  Located in Rio Rancho, New Mexico, Brew Lab 101 is a family-friendly brewery and cidery with an extensive cocktail list. In addition to serving spirit cocktails, Brew Lab 101 also serves beer and cider cocktails. Examples are the A La Chelada, a Mexican lager paired with bloody mary mix, and Dill with Pickle Beer, a blend of a lager or blonde ale with pickle juice and served with a big slice of pickle.

  Dry Dock Brewing of Aurora, Colorado, introduced its Docktails line of drinks based on classic cocktails. The brewery’s first releases in this series were a beer-based strawberry basil daiquiri, cucumber margarita and paloma. Another Colorado brewery, Living the Dream Brewing Company, has released beer cocktails in cans to tap into this market. Living the Dream has produced beers replicating classic cocktails that people know and love, such as the old fashioned, Moscow mule, margarita and mojito. The Durango, Colorado-based Ska Brewing has offered a barrel-aged whiskey sour and raspberry julep on its menu to combine both beer and spirits – the best of both worlds.

  Meanwhile, some breweries have also become interested in distilling spirits and dabbled in both industries at the same time. This unique craft beverage model lends itself well to craft cocktail mixing and individual experimentation. Maplewood Brewing & Distilling in Chicago, Illinois, is an excellent example of this model and has developed beer-inspired spirits, such as the Fat Pug American Malt Whiskey, inspired by the brewery’s popular oatmeal stout. Other Chicago breweries, including Burnt City Brewing and Casa Humilde, have been leaning into the michelada-inspired cocktail and hard soda trends to test the waters of alternative beverages and meet the demands of customers who want greater variety.

  Proper Brewing Company in Salt Lake City, Utah and Brewery Ommegang in Cooperstown, New York are a couple of other breweries to keep an eye on if you are interested in what’s next for beer cocktails. In addition to breweries that produce their own in-house beer, trendy craft beer bars are also jumping on the beer cocktail trend. Vandaag in New York City, Jasper’s Corner Tap & Kitchen in San Francisco and The Tripel in Playa del Rey, California, are just a few examples of bars experimenting with beer mixology.

Integrating Beer Cocktails Into the Menu

  Indeed, some challenges are involved in creating beer cocktails and serving them at local breweries. To start, traditionalists may scoff at the very notion of mixing beer with anything else and reject the idea because it ruins the way beer was intended to be. Adding beer cocktails to a brewery’s menu showcases the mixology talents of the brewery team, but it can also require additional training for the staff. In these post-pandemic times, many breweries are still struggling to retain staff at all, and adding more work to their teams could put a considerable strain on more essential operations.

  Yet there are plenty of potential benefits to adding craft beer cocktails onto a brewery’s menu and seeing if this trend resonates with a loyal customer base. It may be worth offering discounted specials on beer cocktails on particular nights of the week to entice customers to try them. Seasonal-inspired beer cocktails featuring the flavors of pumpkin, apple and cranberry can be festive additions to a rotating menu lineup. Yet it’s essential to provide detailed descriptions of what is contained in each beer cocktail so that patrons understand exactly what they are and appreciate the flavor pairings. Mixing other ingredients with beer on tap is a great starting point for local breweries to try this trend, but there are also opportunities to branch out into pre-mixed, packaged beer cocktails for retail sale.

  It’s impossible to tell whether craft beer cocktails will catch on in the industry in a big way or whether pure, authentic beer will always be the preferred drink of choice in the end. But for now, it’s definitely a fun way to switch up your standard drink order at the local watering hole or get crafty with a few ingredients in your kitchen for a cozy night at home.

Uncovering the Hazards of Adulterated Tequila

Cyndi

Keeping Your Products Pure for Better Taste and Quality  

tequila bottle in a bar

By: Alec and Ana Tesa

When it comes to distillation, quality and consistency are key components for a product that is worthy of consumer loyalty. Unfortunately, as the alcohol industry continues to grow, so do the possibilities of encountering counterfeit spirits or poor-quality imitations – particularly when discussing tequila. While it’s easy to overlook minor discrepancies in taste or color caused by adulteration during production, these small changes can add up quickly and adversely affect your business.

Quality Issues Associated with Tequila Production

  The production of tequila has been around for centuries, and it has long been celebrated as one of the most popular spirits consumed worldwide. However, with such a high level of popularity comes an increased demand for the product, which can lead to quality issues in its production. One major issue is the agave plant, the main ingredient used in tequila production.

  Many producers have resorted to using poor-quality, premature agave plants or adulterated mixtures in order to cut costs and boost their profit margins. This can result in substandard tequila that lacks flavor or consistency. Additionally, many producers take shortcuts during the distillation process, resulting in a spirit that is not up to standard quality requirements.

  Another issue surrounding tequila production is related to the fermentation process. Certain profiles of Tequila (Reposado and Anejo for the most part) must be aged in oak barrels before it can be sold on the market, but some producers may opt to use non-oak barrels or even plastic containers instead. This results in an inferior product with lower levels of flavor and complexity due to oxidation being prevented by non-oak containers. Moreover, improper fermentation processes can also create off flavors, aromas, and contamination from undesired microorganisms.

  Lastly, another quality concern regarding tequila production relates directly to labeling regulations and accuracy. In Mexico, and most other countries for that matter, there are strict labeling regulations when it comes to spirits like tequila.

For example, bottles must clearly state what type of agave was used and if any additives were added during production (e.g., sugar syrup). Moreover, labels must also display information about alcohol content and aging time for each product too.

  Without accurate labeling standards being enforced by lawmakers, it’s difficult for consumers to know exactly what they are purchasing – leading them vulnerable to unknowingly consuming low-quality products with inferior ingredients or distillation methods employed during production.

The Risks of Adulterated Tequila and its Impact on Future Sales

  Tequila, historically, has been known as a spirit made from blue agave and produced in Mexico. It is an iconic beverage that has become popular among many cocktail enthusiasts and drinkers. Unfortunately, over the years, there have been cases of adulterated tequila being produced and sold on the market. This type of tequila contains additives or substitutes that are not traditionally used in the production process and can result in a product that may taste different or have negative health consequences.

  Adulterated tequila is often created to cut costs and increase profit margins for producers. This can lead to dangerous consequences for unsuspecting consumers who buy what they think is pure tequila but isn’t. Some of these risks include potential allergic reactions caused by added preservatives or coloring agents and problems with alcohol content if the tequila does not contain all-natural ingredients. Furthermore, it is important to note that this type of alcohol can also lack flavor and complexity compared to traditional tequila due to its lower-quality ingredients.

  The impact of adulterated tequila on future sales could be significant if consumers become aware of its dangers. People looking for an authentic experience may be hesitant to purchase any product that could be an imitation or an inferior version of what they thought they were getting. In addition, retailers may decide not to carry certain brands if they suspect the tequila might be counterfeit or unsafe for their customers. As a result, producers who produce authentic tequila have a responsibility to ensure that their product is safe and meets regulatory standards in order to protect their brand’s integrity and consumer trust.

The Dangers of Spoiled Ingredients During Distillation

  When it comes to distilling alcohol, understanding how to handle spoiled ingredients is essential. Spoiled ingredients can not only affect the flavor of the end product but can also introduce bacteria into the process, leading to health and safety risks. To avoid these dangers, it is important that distillers always check the quality of their ingredients before they begin distilling. This means examining the color and smell of each ingredient, as well as checking for any visible signs of spoilage. If any ingredient is found to be spoiled, it should not be used in the process.

  In addition to examining each individual ingredient, it is important for distillers to take special care when sourcing their supplies. Ingredients should come from trusted sources with a good track record in terms of freshness and safety.

  It is also important that all ingredients are stored properly prior to use; refrigeration is often necessary for food-based ingredients like fruits and grains, while other materials such as alcohol must be stored away from light and heat sources.

  Regularly inspecting storage containers can help ensure that spoiled or contaminated materials are not inadvertently used during the distillation process.

Identifying Untrustworthy Suppliers in Tequila Production

  The importance of identifying untrustworthy suppliers in tequila production is paramount to the success and safety of your business. There are a few key steps to take when evaluating potential suppliers for tequila production.

  First, research the company’s history and track record. Take a look at how long they have been in business, their past experiences with customers, any complaints filed against them, and more.

  It is also important to look into the quality of the products and services they provide. Make sure to ask any questions you may have about how they produce their product, what process they use, how often they test it and what happens if there is an issue with the quality of their product.

  Look at the supplier’s financial stability as well. Make sure that they are able to meet all of your requirements for payment terms and that they can continue to provide quality supplies over time without going out of business or becoming unreliable. You should also ensure that you have access to their up-to-date contact information in case any issues arise during your transaction with them.

  Finally, make sure you thoroughly review any contracts or agreements you enter into with a supplier before signing them. This includes ensuring you understand all of the terms and conditions and verifying that everything written in the contract is accurate and legal. Doing this will help ensure that all parties involved are protected from any future misunderstandings or disputes.

  Overall, taking the time to identify untrustworthy suppliers in tequila production is essential for ensuring the success of your business’s operations moving forward.

Minimize Risk by Ensuring High-Grade Spirits Are Delivered to Consumers

  When it comes to the consumption of alcoholic beverages, safety is a priority. The risk associated with consuming low-grade spirits can be potentially dangerous and even fatal. That’s why ensuring that only high-grade spirits are delivered to consumers is important. Doing this can reduce the risk of adverse health effects from consuming these beverages.

  High-grade spirits are defined as those that have been produced under stringent quality control processes and contain higher levels of pure alcohol, such as vodka and other distilled liquors. These products must meet certain standards in order to be classified as “high grade,” which include passing through all necessary steps in the distillation process and passing tests for purity and alcohol content. Furthermore, they must also have a long shelf life in order to provide consumers with the highest quality product possible.

  The importance of ensuring that only high-grade spirits are delivered to consumers cannot be overstated – these products provide a higher level of safety and can also reduce the risk of intoxication due to their higher concentrations of alcohol. Furthermore, by providing consumers with high-grade spirits, they can enjoy the taste and quality associated with drinking them without any fear of health risks or potential intoxications due to low-grade impurities or chemicals in lower-quality products. This not only protects people from possible harm but helps them maintain a healthier lifestyle as well.

  Overall, minimizing risk by ensuring high-grade spirits are delivered to consumers is essential for protecting public health and safety both now and in the future. By taking this approach, we can help ensure that people remain safe when consuming alcoholic beverages while still being able to enjoy their favorite drinks with confidence, knowing that they are made from the highest quality ingredients available on the market today.

  Ultimately, all these factors together – quality assurance, reliable suppliers and attention to detail during distillation – ensure that customers receive only the best tequila available. If companies in the industry can focus on delivering high-grade spirits with safety and trustworthiness as their top priorities, they will be able to provide superior customer experiences while also safeguarding their bottom lines.

About Eleven20 Tequila

  Eleven20 Tequila is an award-winning tequila crafted with traditional distilling techniques and a passion for excellence. Founded by a husband and wife team, the brand uses only premium blue agave sourced from producers in the region. Through their commitment to quality, Eleven20 Tequila has become recognized as an innovator of flavor and aromas, with its signature blend being celebrated by mixologists and connoisseurs alike. With a culture rooted in respect for tradition, expertise, and craftsmanship, each bottle of Eleven20 Tequila is a testament to the highest standards of excellence.

The Growth of Northwest Portland’s Gin Distilleries    

Cyndi
4 alcoholic bottles in ocean scenery

By: Becky Garrison

On September 23, 2022, Aviation Gin celebrated the opening of the Aviation American Gin Distillery and Visitor Center.  Per their press release, “this state-of-the-art, nearly 33,000-square-foot facility features an intimate tasting room, exceptional draft cocktail bar and gift shop.” This facility has been in development since Diageo acquired Aviation American Gin with the Davos Brands portfolio in 2020.

  The spacious tasting room and well-stocked gift shop modeled after a 1960s-era airline terminal, with airplane-related artifacts, photographs and ad posters to give the space a distinctive Mad Men vibe. A life-size cutout of co-owner and actor Ryan Reynolds greets visitors, while video clips featuring Reynolds create a Hollywood-esque feel. In describing his new venture, Reynolds’ issued this statement: “If a grown-up theme park and a bartender fell in love and produced offspring, it would be this gin factory.”

  Educational tours allow visitors to fully immerse themselves into the Aviation experience through interactive experiences, such as connecting with the various botanicals used in making Aviation gin and a sneak peek at Reynolds’ office. This space doubles as an escape room, inviting guests to solve a series of puzzles and identify various “Easter eggs.” Fans of Deadpool and other Reynold’s flicks will find this exercise particularly amusing.

  When asked why they chose to build this distillery in the industrial section of Northwest Portland nicknamed “Slabtown,” distillery director Hollie Stephenson stated, “This specific space is in a great location, meets operational needs and provides us with a place to give the brand an official homebase. Portland is a vibrant city with a rich, unrivaled spirits and cocktail scene, and we’re so glad that we can provide consumers and Aviation fans with the opportunity to visit a space that is dedicated solely to Aviation American Gin, where they can sip and learn about how our premium, uniquely American-style gin is distilled.”

  Stephenson describes the company culture at Aviation Gin as lively, with a 25-member team of dedicated, hard-working, creative and kind people. “We work hard, support each other and of course, have fun,” she notes. At present, they bottle roughly 15,000 bottles per day. For the foreseeable future, they plan on focusing on the production of what Stephenson describes as a “unique American-style gin that is crafted with a blend of botanicals.”

  While the bulk of the mainstream media coverage surrounding this opening of Aviation Gin focused on the Hollywood-esque nature of the experience, the history behind this iconic brand was lost in this coverage. As reported in Northwest Travel & Life, when Christian Krogstad and his wife launched House Spirits Distillery in Portland, Oregon in 2004, he took the innovative streak he developed as a brewer to collaborate with bartender Ryan Magarian to produce a “new western gin” inspired by the Aviation Gin Cocktail. This gin’s original, balanced blend of botanicals included cardamom, coriander, French lavender, anise seed, sarsaparilla, juniper and two kinds of orange peel.

  With the introduction of this distillery into the neighborhood, visitors can now plan a self-guided walking tour of the area’s distilleries with Bull Run Distillery, Aria Gin and Freeland Spirits – all within easy walking distance and the last two distilleries known for their craft gins.

  Aria Gin is located south of Aviation at 2304 NW Savier Street. This company’s Aria Portland Dry Gin (45%ABV) offers a classic London gin experience, and the distillery offers tasting flights and specialty cocktails, along with the opportunity to purchase a range of bar accessories, mixers and other products for those desiring to try their hand at making craft gin cocktails at home. The pristine Bull Run water used to distill Bull Run Distillery’s gin speaks to this gin’s origins in the Pacific Northwest. In addition, they collaborate with other producers, such as Ken Wright Cellars in Carlton, Oregon, to create cask-finished gins. They produce Distiller’s Reserve Gins, limited edition releases with unique barrel finishes as well.

  Freeland Spirits, a women-owned distillery has a homey, welcoming feel. Founder Jill Kuehler found inspiration for her Meemaw Freeland garden gin in selecting the fresh Pacific Northwest botanicals. When possible, they source their botanicals from local producers, such as the woman-owned farm, Vibrant Family Farm. Also, they partnered with Wildwood Candle Co. to produce a candle with an aroma reminiscent of the botanicals used in making their gin. In addition to their gin (45%ABV), they distill a dry gin (57%ABV), a Navy-strength gin made with a high juniper content and a subtle herbaceousness. Also, they produce gin & tonic and French 75 canned cocktails. Tasting flights, mini cocktails and small snacks are available at their tasting room, along with distillery tours.

Other Portland Distilleries

That Produce Gin

 Following are other distilleries located in Portland that distill gin with their unique craft focus.

•   503 Distilling’s use of Oregon juniper, fresh-cut spruce tips, gardened rosemary and other herbs in their Circa 17 gin (43% ABV) speaks to the terroir of the Pacific Northwest.

•   The Aimsir Distilling Company, a husband and wife-owned distillery, features spirits like their Aitil House Gin (ABV 45%) that focus on local Pacific Northwest resources. Other local influences include their seasonal Rosé Gin distilled from Willamette Valley wines and their Holiday Gin made with mulling spices and barrel-aged in pinot noir barrels. 

•   New Deal Distillery offers three gins: New Deal Gin No. 1 (45% ABV), New Deal Old Tom Gin (45% ABV) and Portland Dry Gin 33 (46% ABV).

•   Shine Distillery & Grill features their Batch One Gin (45% ABV) and a very hibiscus-forward Pink Hibiscus Gin (42.5% ABV).

•   Stillweather Spirits offers an American Gin (45.4% ABV) described as  London Dry meets Pacific Northwest New World and a contemporary style West Coast Gin (42% ABV).

•   Wild Roots Spirits produces handcrafted gins in three varieties: London Dry Gin (46% ABV), Orange & Bergamot Gin (44% ABV) and Cucumber & Grapefruit (44% ABV).

Oregon Gins with a Portland Presence

  While JAZ Spirits is distilled in Albany, Oregon at Vivacity Spirits, a  woman-owned distillery, most of their business presence is in the Portland area, where founder Faith Dionne lives. Their JAZ Spirits Dry Gin (45%) and JAZ Spirits Old Tom Gin paint a picture of Oregon forests. The idea for Riverain Dry gin came from one of Dionnes favorite spots in Mount Hood National Forest on the upper Clackamas River. “Smooth basalt boulders, rippling snowmelt and a lush riverbank of cottonwoods and Douglas fir are the inspiration for the botanicals in our Dry Gin. We hand-forage sticky cottonwood buds and wind-fallen Douglas fir from that same riverain forest in late winter,” Dionne opines.

  Also, Pilot House Distilling’s distillery is based outside Portland in Astoria, Oregon. However, they have tasting rooms in Portland and Cannon Beach, where visitors can sample their ranges of spirits, including their variety of gins. Their current selections of gins include Painted Lady gin, a new American style. A barrel-aged version of the Painted Lady, which is aged in pinot noir barrels from the Willamette Valley, and a London dry-style gin. In creating the Painted Lady Gin, Lawrence Cary, the original founder of PHD, wanted to produce a gin that even gin-haters love. He began playing around with different recipes until he found the perfect one, Painted Lady. This gin contains hints of lavender, rose hips and chamomile, with a name that speaks to Astoria’s history. The name, Painted Lady, references butterflies, the beautifully bright painted houses and women of the night.

  While these distilleries’ tasting rooms are open to the general public without reservations, a PDX Distillery Row Passport enhances these visits by giving passport-holders exclusive promotions and prizes when visiting the participating distilleries. Of the distilleries featured in this article, Aria Gin, Freeland Spirits, New Deal Distillery and Wild Roots Spirits are part of this program.

Vodkows, Crystal Heads and Icebergs-Oh, My!

Cyndi

By: Tod Stewart

Writing about vodka some years ago, I joked that for $25, you could get something that smells and tastes like nothing $55 gets you the “premium” version of something that smells and tastes like nothing, and $100 gets you the “ultra-premium” version that’s been distilled nine times and filtered through six feet of diamonds, ensuring an ultra-premium smell and taste of nothing. Somewhat ironically, the top-selling vodkas at the time were the flavored variety.

  Technically, vodka is deemed a “neutral” spirit and is produced as such in most international markets. In Canada, however, more and more vodkas are becoming less and less bland.

  “Vodka! Tasteless alcohol in most places but not here in Canada,” reports Davin de Kergommeaux, co-author of The Definitive Guide to Canadian Distilleries. “Our regulators have decreed that traces of the feedstock can remain in the spirit, and so we have apple-based vodka with almost-hints of fruit, crispy rye vodkas and a most revolutionary Vodkow, distilled from fermented milk sugars. It’s creamy palate nearly betrays it, but no, it really is vodka.” More on Vodkow in a bit.

  To understand the evolution of vodka in Canada – and to better understand how some changes to Canadian regulations have altered the playing field for makers of “craft” vodka – it helps to get a high-level view of the industry.

  “Vodka, by tradition, is neutral, for sure, and it is also very boring until mixed with something,” de Kergommeaux concedes. “What many people do not know is that – across North America at least – some of the biggest names simply purchase beverage-grade alcohol from alcohol plants, filter it until it matches their profile and bottle it as their brand. By definition, each country makes its own laws, and in Canada, our laws – regulations really – require distillers to filter the spirit they use to make vodka but do not require that they remove all the flavor.

  “American regs are equally permissive, but in a different way, in that they define “neutral” as something that we in Canada do not consider to be neutral, and definitely not flavor-free. This focus on laws and what is legally vodka has pushed spirits production towards finding the legal loopholes, then filling them as inexpensively as possible. But that is not what is happening here. If the big players can buy alcohol from fuel plants and call it vodka, then I think it is fair that the smaller players be permitted to make vodka within their practical limitations, and that means leaving some traces of feedstock flavors in the final spirit. And we, as consumers, benefit because some of these new vodkas are quite tasty.”

  Going back to the Canadian regs de Kergommeaux cites, they were originally introduced by the federal government in 1959 and remained unchanged until a couple of years ago. The old definition stated that for a spirit to be labeled as “vodka,” it “…shall be a potable alcoholic beverage obtained by the treatment of grain spirit or potato spirit with charcoal to render the product without distinctive character, aroma or taste.” As of 2019, the definition reads that vodka “…shall be a potable alcoholic distillate obtained from potatoes, cereal grain or any other material of agricultural origin fermented by the action of yeast or a mixture of yeast and other micro-organisms.” The move was introduced to “…enhance economic competitiveness and improve trade.” Raw materials can now include things like honey, apple or dairy in vodka production in order to expand consumer choice and be more in line with vodka definitions in the United States and the EU.

  The upshot of the easing of restrictions has, as de Kergommeaux alluded to, been an uptick in the number of rather unique vodkas produced across the country, with a few of the smaller craft distillers definitely pushing the envelope. While the regulations still state that a Canadian vodka must be “…without distinctive character, aroma or taste,” one wonders exactly what defines “distinctive.”

  For example, the Liberty Distillery on Vancouver, British Columbia’s Granville Island distills a vodka that uses local, organically-grown oats as its base ingredient. It’s definitely aromatic, with traces of toasted nuts, white flower blossom and subtle fruit. It’s nicely viscous on the palate, with peppery end notes. Then there’s the aforementioned Vodkow.

  Though whey-based spirits are not unheard of (Wisconsin’s Copper Crow distillery and the UK’s Black Cow Vodka both produce them), they are hardly staples in most people’s liquor cabinets. (As an interesting aside, records indicate the indigenous people of the Steppes region of Central Asia had been converting milk to alcohol for thousands of years.)

  About a 40-minute drive southwest of Canada’s capital of Ottawa lies the sleepy town of Almonte, home of Dairy Distillery. It specializes in turning permeate (not whey, per se, but another milk processing byproduct obtained by removing protein and other solids from whey) into vodka. This is a beneficial thing for a couple of reasons. The first, obviously, is the end result: vodka (produced via the fermentable – and ultimately, distillable lactose). The second is that permeate disposal is headache-inducing, and anyone willing to take the stuff off a dairy farmer’s hands immediately becomes a good friend. A third bonus is that both distillers and dairy farmers can share in a revenue source.

  Unfortunately, fermenting milk sugar, as distillery owner Omid McDonald found out, isn’t quite as easy as fermenting fruit sugar. Regular distillers’ yeast doesn’t do the job. Learning of a yeast strain used in New Zealand to convert milk byproduct into fuel alcohol from a University of Ottawa biology professor (and employing the research of one of his students), a suitable strain was isolated, and Dairy Distillery was in business. Today it produces not only the original Vodkow but a range of (wait for it) cream liquors.

  I’m not sure how you’d react, but when I was first presented with a sample of Vodkow, I approached it with a degree of trepidation. I mean, there was something about a fermented, distilled, milk-based liquid that struck me as just, well, wrong. I was quite pleasantly surprised by what I tasted.

  Perfectly vodka-like in appearance (so, yes, the “colorless” part of vodka: check). Odorless? No way. I’d even go as far as to say the creamy, almost vanilla aromatic profile is decidedly “distinctive.” More vodka-like in flavor (meaning less of it), there were still sweet cream notes nestled among the peppery nuances. And there were certainly some lingering lactic notes in the otherwise clean, crisp finish.

  Of course, not all Canadian vodkas deviate from what would be considered more or less “traditional” local ingredients.

  Up until a few years ago, Prince Edward Distillery, situated not surprisingly on Prince Edward Island, was making vodka from locally-grown potatoes, a ubiquitous island crop. It’s now permanently shuttered, but the potato vodka torch is currently carried by Blue Roof Distillers in neighboring New Brunswick. In Alberta, rye whisky specialist Alberta Distillers Ltd. (ADL) crafts Northern Keep Vodka from a mash of primarily prairie-grown rye, with a percentage of winter wheat, while Dillon’s Distillery (see the December – January issue of Beverage Master for more on Dillon’s) in Niagara, one of Ontario’s wine regions, crafts a grape-based vodka (this would fall into the “less traditional” bucket, but it’s certainly local). And could there be such a thing as “varietal” vodka?

  Crystal Head Vodka, the one co-conceived by actor Dan Aykroyd and that comes in a bottle shaped like a glass skull, produces a range of vodkas, each using a different base to impart distinctive qualities.

  “Crystal Head uses only the highest-quality ingredients to create unique expressions of ultra-premium vodka,” points out  Daniella Vizzari, the brand’s marketing manager. “Our original vodka is crafted from locally sourced Canadian corn, offering a silky-smooth vodka with a hint of sweetness and vanilla. Aurora uses the highest-quality English wheat, offering a crisper, drier, bolder vodka. Our latest expression of vodka, Onyx, is the first globally available agave-based vodka with subtle hints of agave, citrus, green grass and white pepper. As a final distinctive touch, all expressions of Crystal Head Vodka are blended with Newfoundland water and filtered through Herkimer diamonds.” (See, I wasn’t kidding about the diamond-filtering thing.)

  Incidentally, the skull-shaped bottle caused much consternation among the province of Ontario’s liquor board (LCBO) executives, who worried that such a package might cause acute psychological trauma to any customer exposed to it – and bring on an inevitable lawsuit. I’m likely exaggerating things just a bit (but just a bit). Yet initially, the possibly offensive vodka was banned from the market. The public was not amused (nor traumatized when the bottles finally hit the shelves). If other Canadian markets could have it, why not Ontario?

  “The LCBO believed the skull-shaped bottle represented death,” recounts Vizzari (likely with a smirk…just saying). “Our bottle has always been a happy skull and a symbol of life. During this time, consumers pulled through for us. They wrote letters and web campaigns asking why it was unavailable in Ontario. Crystal Head Vodka was designed with the creative spirit in mind by creative people. Today, we continue to disrupt the industry with one-of-a-kind packaging and innovative thinking.”

  Of course, one very important vodka-distilling component hasn’t been mentioned yet: water. Marketers love to prattle on about cool crystalline waters bubbling down from glacier-fed mountain springs (and blah blah blah) as the water source for their brands of vodka. Newfoundland’s Iceberg Vodka would appear to have them all beat.

  I was somewhat skeptical about the brand’s claim to use water actually sourced from north Atlantic icebergs. I mean, c’mon. So I posed the question to Iceberg brand manager Karen Lai: Do you actually harvest icebergs to produce Iceberg Vodka? If so, how exactly is this accomplished?

  “Yes!,” she enthusiastically replied. “We use actual iceberg water in our iceberg vodka, which is what makes our vodka so smooth. It is the purest water you can find since it’s been frozen for tens of thousands of years. The process begins when iceberg bits break off from the Arctic and floats down past the coast of Newfoundland. The iceberg bits are tracked, then melted down to water that is used in our vodka.”

  Who would have thought?

  Vodkows, Crystal Heads and Icebergs: just a few of the characters redefining the spirit of Canadian vodka.