Category: Current Articles

A Clear Alternative: The How and Why of Hard Seltzer

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By: Erik Myers

It’s hard to deny that this past summer was the summer of hard seltzer. In fact, it was a summer that saw hard seltzer grow to more than $1 billion dollars in sales. In just the week of July 4 this past summer, White Claw and Truly seltzers combined sold over 100,000 barrels of product. That’s enough to put them in the Top 50 Craft Breweries for production over the whole year. It’s no surprise that craft breweries large and small are looking to tap into the apparent gold mine that is hard seltzer, but how they approach it doesn’t quite seem to stand up against the segment’s largest competitors, and that’s worth thinking about. At a recent industry panel in Charlotte, NC, several craft brewers who make seltzers spoke about their perspectives on this new slice of the industry.

But… Why?

  This might seem fairly obvious with the sales numbers that hard seltzers are putting up, but a closer look at the craft beer industry tells a slightly different story. Recently in an interview, the senior vice president of marketing for Mark Anthony Brands (the makers of White Claw) noted that though White Claw has incredible penetration in grocery stores and liquor stores nationwide, only about 20 percent of bars and restaurants are currently selling hard seltzers. For the average small craft brewer, the opposite is true – while the limited shelf space of grocery is locked behind the arcane process of distributor-led Planograms, inaccessible to most small breweries, they are nearly ubiquitous on draft systems in bars and restaurants eager to serve local beer. So, why chase a segment which shows so little relevance in their primary market?

  “After the surge of LaCroix in the non-alcoholic market, we took a hard look, and it’s what our market research showed our customers wanted,” said Colleen Quinn, of Craft Beer Alliance (CBA). Their market research showed something else interesting – that while most hard seltzers are marketed specifically toward young women, their targeted demographic tended to skew almost 50-50 male-female. It led to CBA’s decision to package their multiple seltzer brands in regular 12 ounce cans, rather than slim cans like their competitors.

  “I’m looking for one more reason to keep the customer in their seat,” says Mike Rollinson of Joymongers Brewery, a brewery that enjoys two taproom locations in Central North Carolina, but no off-premise distribution. “I don’t see it as craft. I’m not making a seltzer for beer drinkers. I’m making a seltzer for the one person in a group of 5 people who will pressure the group into leaving if there’s not something for them to drink.” Rollinson just started making seltzers this year as he saw the trend grow, noting that one of his business partners is on a Keto diet and now drinks his seltzer almost exclusively – as a healthy alternative to beer.

Clear or Colored – the Question of Craft

  While the two major market players, White Claw and Truly, are both crystal clear beverages, two of the producers on the panel noted that color helped them differentiate. Both Brian Quinn of Town Brewing Company and Lindsay Sprick of NoDa Brewing Company pointed to their process as an advantage over the big seltzer makers.

  “I can guarantee that nobody at White Claw was sitting down last week processing a ton of raw ginger,” Quinn noted with a smile. “We’re small enough that we can use natural ingredients as a base for these seltzers.” Those natural ingredients come with their own colors and – he thinks – customers want to see the presence of those ingredients in the product when they’re ordered. “When you get something that’s wild cherry flavored and it’s clear, you ask yourself: where’s the cherry in this?”

  Sprick, of NoDa, shared a similar feeling: “We stand out because we’re using the same ingredients that we use make our beer.” She felt that it was more true to the brand and brewing ethos of NoDa Brewing Company than a clear, sparkling beverage. NoDa’s Brizo Seltzer, unlike other seltzers represented on the panel, is barley-based, which lends even more color to the finished product than the others.

  Rollinson had a different take at Joymongers. “When I see a color, like red or blue or purple in a glass, that reads ‘sweet’ to me, and that’s not what this is.” He mentioned that because his primary customer is not one that’s seeking this for a fruit flavor, but rather as an alternative beverage or a more healthy choice, that the neutral color was a better choice. “The only people who have complained about it being clear were bartenders because they throw it out by mistake because they think it’s water.”

Regulatory Loopholes

  Interestingly, hard seltzers fall into a slight grey area of regulation from both the Trade and Tax Bureau (TTB) and the Food and Drug Administration (FDA). Hard seltzers are the product of fermenting sugar into alcohol and fall under the manufacturing umbrella of a brewery, but labeling considerations vary based on what sugar base is used as the basis of fermentation. A brewer who uses a barley base – even a very light brewer’s malt – still falls under the definition of a beer, requiring a pre-market Certificate of Label Approval (or COLA) and is restricted by certain advertising laws. A brewery who uses sugar as the base for their seltzer is not required to obtain TTB approval as it is not a malt beverage. However, they do fall under FDA labeling guidelines which require a nutrition panel and a list of ingredients.

  While it might seem attractive to a brewery to skip TTB approval and jump straight to FDA labeling because the FDA does not have pre-market approval requirements, it’s important to know that FDA labeling is required to be in compliance before sales and that manufacturers can be held liable to both financial and regulator consequences. Consult your lawyer for best practices.

  None of the panelists chose to share which path they had taken from a regulatory standpoint.

What’s in the Mix

  Clearly, there are as many ways to approach making hard seltzers as there are reasons to make it. Fermenting white sugar seemed to be the preferential approach to creating a fermentation base for hard seltzers. Of the panelists, NoDa was the only one using barley.

  Most of the panelists spoke of these seltzers as good gluten-free alternatives to beer and marketed their seltzers as either gluten-free or gluten-reduced. NoDa used ClarityFerm from White Labs to reduce gluten content in their barley-based seltzer but others simply brewed on their normal equipment directly after “CIP day” in order to guarantee no gluten would be present in the final product. Quinn of Town Brewing shared that lab results showed no traces of gluten in his products.

  From there, the small producers all had a similar strategy of using whole ingredients to flavor as they would for any flavored beer, whether that’s the addition of aseptic fruit puree or hand processing ginger for additions during fermentation. They seemed to feel that the use of “real ingredients” was a way to stand out versus large scale competitors from a flavor standpoint as well as an ethical one. They appeared to share the belief that it “felt more like craft.”

  Yeast was a large differentiator between the producers. While Rollinson at Joymongers used ale yeast to ferment his seltzer, making a note that harvested yeast seemed to perform much better than a fresh pitch, Quinn of Town used Distiller’s Yeast, seeking a strong, healthy fermentation that would get as dry as possible. Both mentioned the need for high amounts of yeast nutrients. “As it turns out,” Rollinson joked, “yeast doesn’t really like to digest straight glucose.”

Where It’s All Going

  All of the panelists agreed: hard seltzer is a trend that is doing nothing but growing, and they all agreed that their futures had more and varied seltzers in it. Each of them was excited to experiment in the market and push the bounds of craft’s involvement in the segment.

  The question remains for you – will we continue to see on-premise growth in a meaningful way that the craft market can take advantage of, or will hard seltzer grow only in larger and larger stacks in grocery stores? We’ll have to wait for the next White Claw Summer to find out.

Lessons for the Start-Up Brewery

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By: Tracey L. Kelley

Modern beer plant brewery , with brewing kettles, vessels, tubs and pipes made of stainless steel, monteiths beer factory, south island in New Zealand.

Three beverages are the most consumed in the world: water, tea…and beer.  Regional breweries, brewpubs, microbreweries, and contract brewing companies all experienced growth in 2018. In the United States, 219 breweries closed, but 1,049 opened last year. In Canada, there was a slight decline in domestic beer production last year—3.4%—and only a scant increase in sales—0.3%. Nevertheless, 178 breweries opened.

  Producers and consumers alike want the diverse selection, high quality and community connection craft brewing provides. This makes entering the industry an enticing option. So to answer some brewery start-up questions, we’ve compiled a few experts to share their acumen. They include:

•   Jeffrey Gunn, president and CEO of IDD Process & Packaging, based in Moorpark, California. IDD is a family-owned corporation that provides the consultation, design and manufacture of complete brewery and beverage plant systems.

•   Lindsay Johnson, operations manager, and Shawn Johnson, head brewer, Birds Fly South Ale Project (BFS) and tasting room in Greenville, South Carolina. Named one of 2019’s Top 10 Breweries by the U.S. Open Beer Championship, BFS specializes in Farmhouse and Saisons, along with sours, funky IPAs, barrel-aged brews, and range of wild and traditional styles. BFS is also on the 2019 Thrillist “Most Underrated Brewery in Every State” list.

•   Ben Parker, CEO, Scan American Corporation, located in Kansas City, Missouri; and Aubrey Dyer, business development manager, Flavourtech, represented by Scan American in North America. Flavourtech is a global technology manufacturer that specializes in aroma recovery, extraction and evaporation solutions for the food, beverage and pharmaceutical industries.

•   Christian Riemerschmid von der Heide, president and CEO of the Siebel Institute of Technology (SIT) in Chicago, along with John Hannafan, vice president and director of education. SIT is a for-profit vocational school for brewing education and brewing services. Founded in 1868, it’s oldest brewing school in the United States and home of the World Brewing Academy program, offering campus and web-based courses jointly developed with Doemens Academy of Munich.

  The three primary start-up takeaways they want you to remember:

1.   Take time to learn. Whether it’s refining your processes or understanding how to scale up, knowledge is power.

2.   Choose equipment wisely. Everyone makes different choices—research and compare to make the right decision for your business.

3.   Be patient, young Jedi. Slow, budgeted growth and the right partnerships make more sense for long-term sustainability and adaption to trends.

  These experts provided much more valued insight than print space allows, so we’ll highlight some of the top aspects.

Take Time to Learn

  The Johnsons were a Coast Guard family for more than 20 years, all the while gradually expanding their brewing and business knowledge. “We invested sweat equity first,” Johnson said. “We started home brewing while in Alaska. As we lived in different locations with the Coast Guard, Shawn was able to volunteer at several breweries, learning different aspects of business.”

  In 2016, Shawn officially retired from service, with a year or so of professional brewing experience as a contract brewer for Thomas Creek Brewery, also in Greenville. “This provided us an opportunity to test the idea and see how we wanted to proceed with a brewery buildout,” Johnson told Beverage Master Magazine. “This period of time made it simpler for us to find funding through investment, as we were an established brand and gained some national level recognition early on.” BFS has since received top medals in the Best of Craft Beer Awards, the Great American Beer Festival and the North American Beer Awards.

  Contract or nomadic brewing often reduces start-up risks. Some craft producers try the industry on for size, like the Johnsons. Others do it to gain gradual packaging and distribution knowledge and capital—a wise idea, since a full-scale packaging operation averages more than $300,000.

  Some brewers develop contract partnerships because their current facilities are out of capacity, but budget or geographical constraints prevent expansion. In rare circumstances, a contract partnership with a local brewery happens when someone only has interest in running a taproom.

  “We anticipated being small and niche and allowing the education and evolution of our products to happen slowly and organically,” Johnson said. “However, we quickly grew past all our projections and expectation models, and continually have to be extremely agile as our product line expands and as trends in the industry change. Our production model hasn’t found a ceiling yet.”

  Hannafan/von der Heide believe that every good brew begins with one key ingredient.

  “’First, you add knowledge’ is one of our favorite tag lines. A producer should begin their journey with education, and not after they run into issues,” Hannafan/von der Heide said. “Hopefully they come to us sooner than later to avoid many of the common pitfalls experienced by others. The same process applies brewing theory and understanding the ‘why’ of brewing. It’s not enough to open this valve or turn that pump on—there’s far more to brewing than the equipment side.”

  SIT creates viable paths for new producers through extensive courses on everything from the art and science of brewing to the nuts and bolts of business operations.

  “We share our knowledge by having assisted in numerous start-ups and real experience, not just theory. We offer a consulting arm which assists with recipe formulation all the way through to test batches and evaluating the product,” Hannafan/von der Heide said. “We assist with brewery start-ups and build-outs, supplier evaluation, business case review and staff training. We like to think that the art and science of brewing beer makes lifelong learners out of all in the brewing sector.”

  Hannafan/von der Heide said there are relatively short courses that can dramatically enhance your probability for success. These include the two-week “Siebel Concise” course, “Start Your Own Brewery” and “Executive Overview.”

  SIT also provides another valuable service: yeast banking. “Selecting the right yeast strain can be a key differentiator for better flavor profile, product innovation and brewery capacity utilization. Yeast banking, strain profiling, yeast propagation, fermentation optimization—you can never know enough about yeast,” Hannafan/von der Heide said.  

Choose Your Equipment Wisely

  Evolution in trends, products and other aspects of the brewing industry greatly influence how to source equipment. Spend time to evaluate options based on your ultimate goals and budget—not necessarily what everyone else does. 

  “For too many years, craft brewers grew up with the idea that the two-tank combi-brewhouse doing three–to–four brews in 24 hours was the only way to brew beer,” Gunn said. “As the industry grew, the systems expanded to four or five vessels, but were still stuck in the four–to–seven brews in 24 hours process, with low efficiencies in malt extract, water, energy, labor, effluent and so on.”

  IDD specializes in high-efficiency brewing systems, or HEBS. “HEBS mash filter brewhouses were an unknown entity to most and misunderstood by many that were aware of them. It continues to be an educational project, because it’s difficult for many to believe the efficiencies we publish and the misnomers perpetrated by conventional lauter tun brewhouse manufacturers,” Gunn said. “With HEBS capable of 95–to–98% extracts, up to 40% overall more efficiency and up to three times faster than a combi-brewhouse, there’s such a high ROI for a start-up or expanding craft brewer. Obviously, size has to be adjusted down from a conventional system because of the reduced turnaround time per brew. But 12–to–15 brews in 24 hours are the norm for HEBS.”

  If you’re planning a low-alcohol or non-alcoholic line, your equipment choice is even more specific. For example, Flavortech uses spinning cone column (SCC) technology to enhance flavor, efficiencies and budget. 

“The day-to-day operating expenses of the SCC are low, as it’s very energy efficient. The first two years of maintenance are also included, so these don’t need to be budgeted for until year three,” Dyer/Parker said. “The other main cost is dealing with the alcohol removed from the beer. Disposal can be expensive—however, it can be a valuable income stream if re-concentrated, or could potentially be used to fortify other products in the portfolio. It’s important to work through this part of the equation in advance to maximize the ROI of the system.”

  Scan American/Flavortech allows producers to test all its equipment. “We can teach the customer how the system works and showcase the different outcomes. A beer trial can be run with as little as 60 gallons of product,” Dyer/Parker said. “After each trial, we’ll complete a product tasting to see how it responds to the process. Typically, these trials are proof of concept.”

  Gunn noted an interesting trend that influences equipment choices. “Smaller, more efficient breweries and cans. HEBS, for example, have gone from 20–to–40 Hl brew capacity systems to 5 and 7.5 Hl brew capacity systems. This reflects on the matured craft brew market reverting back to brewpub/restaurant and taproom style operations: local market supply through their own establishment,” he said.

  BFS took a completely different approach to equipment. “Budgeting a brewery start-up is difficult. We’re so capital heavy,” Johnson said. “Don’t rush into purchases. A lot of times you see a deal, but it’ll come back. Some producers are better off sourcing used equipment when applicable.”

  Hannafan/von der Heide offered this important reminder. “If you don’t know about equipment or sizing or space planning, hire a seasoned, independent consultant. Don’t let your emotional side pick the equipment suppliers. There’s a lot of unsafe, poorly-designed equipment that will haunt your day-to-day operations and product consistency.”

Be Patient, Young Jedi

  Our experts offered numerous tips for new producers—here are just a few.

  “We always advise the producer to focus on employing a good industry experienced general contractor, experienced industry-related architect, an experienced industry equipment supplier and themselves doing their due diligence,” Gunn of IDD Process & Packaging told Beverage Master Magazine. “The four parties working together can achieve the best system, the right location and within budget.”  

  “Our initial vision was quite different, or I’d say 60-70% different,” said Johnson of Birds Fly South Ale Project. “We call ourselves an ale project because we’re constantly exploring new styles, techniques and flavors. Our process is unique in that we’re continually blending, and our beer has a chance to evolve through different fermentation processes.”

  “We knew from the beginning we wouldn’t have a ‘set’ product line,” Johnson continued. “This can cause some educational issues when first entering into a distribution partnership. Our brands slowly became a steady product line, but patience was key in our relationships with distributors and retailers. So be patience in all aspects, from hiring and budgeting finances to decision making. We like to say, ‘The beer takes two weeks or more to make—let’s give ourselves an extra hour before we make a decision.’”

  “My advice to someone coming to us with a new product idea would be for them to sit down with us and work through the processing details to make it a reality. The next step is to book some time in our pilot plant and produce some product,” Dyer/Parker with Scan American/Flavourtech said. “We have a great team of engineers with a real depth of knowledge and can assist with the practical realities of turning ideas in successful products.”

  Dyer/Parker also pointed out two exciting trends. “One is the move towards much higher-quality beers. I was in Brazil last month, and the local beer we were served was so good that we cancelled our wine order and continued to drink beer with our meal!” Dyer/Parker said. “Parallel to this trend is the development of the zero-alcohol segment. This fits really well with the SCC, as we enable zero-alcohol products to meet exact quality requirements.”

  The educators from the Sieble Institute of Technology offered two final thoughts. “Create a realistic business plan. Then, have others with industry knowledge challenge and build your plan,” Hannafan/von der Heide said. “The craft and brewing industry is an amazing place to be creative and excel in entrepreneurial activities. It is, however, a place for the long run, despite the hype—there are no quick sustainable wins. Product and process knowledge reigns.”

The Rise of American Single Malt Whiskey

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By: Becky Garrison

While both Scotch and American single malt whiskey possess some similarities in terms of taste, their origins are quite different. Scotch is a spirit born of tradition and known for its heterogeneity and consistency, with brands distinguished by their geography (the Highlands, the Lowlands, the Isle of Islay, Campbeltown, and the Speyside). Furthermore, the majority of Scotch distillers are distributed by four companies: Diageo, Pernod Ricard, William Grant and Sons, and Bacardi. A similar vibe besets its cousin Irish whiskey.

  Conversely, American single malt whiskey possesses a more pioneering spirit and is distinguished more by the style of whiskey than any particular geography. While the TTB has not formalized strict criteria for what constitutes an American single malt, the American Single Malt Whiskey Commission, founded in 2016, established a standard of identity for American single malt. Currently, over 140 distilleries have signed on as member producers of the ASMWC. 

  For a distiller to use the term “American single malt” to describe their whiskey, the ASMWC recommends that the spirit fit the following criteria:

•    Made from 100% malted barley.

•    Distilled entirely at one distillery.

•    Mashed, distilled, and matured in the U.S.

•    Matured in oak casks of a capacity not exceeding 700 liters.

•    Distilled to no more than 160 (U.S.) proof, or 80% alcohol by volume.

•    Bottled at 80 (U.S.) proof or more, or 40% alcohol by volume.

  While the ASMWC has not issued a specific recommendation on maturation time, producers are aging their American single malt whiskeys in barrels at a variety of ages, from three months to 10 years. Some American distillers get creative with the maturation process by experimenting with used casks from breweries, wineries and other distilleries. 

  Terms like “handcrafted” and “produced” may be found on a bottle by those distilleries engaged in producing mass-market spirits. Unless the bottle contains the word “distilled,” the product cannot be considered a product made from grain to bottle by a single distillery.   

  Before prohibition, one could find thousands of distilleries and breweries in the U.S., particularly along the Eastern seaboard. During this period, rye whiskey emerged as the dominant dark spirit. After prohibition, the whiskey movement took off in Kentucky and Tennessee, where bourbon became king. 

  While bourbon is part of the whiskey family, this product differs from American single malt in several ways. In addition to being made with at least 51% corn, the mash is distilled using a column still. The barley mash distilled for American single malt whiskey is typically done with a pot still, though a few distillers use a column still.

  Through consolidation and mergers, the quality and production of all American whiskey resembled that of mass-produced beer. However, the advent of the global food revolution in the 1950s and 60s, coupled with federal legalization of homebrewing in 1978, led to the implosion of the craft brewing industry. Concurrently, Americans became acquainted with beers, wines, and spirits hailing from Europe and the UK thanks to pioneers such as Charles Finkel, co-founder of Seattle based Pike Brewing Company, who introduced these products into the United States market. 

  Many distillers of American single malt, like Christian Krogstad of Portland, Oregon-based House Spirits Distillery and Jason Parker of Copperworks Distilling Company in Seattle, came out of this craft revolution, beginning their careers as brewers. Both distillers use a hundred percent malted barley and brew their wort using the same technique employed in brewing beer.

  While Krogstad waited for his whiskey to mature, he became known for distilling Aviation Gin. The first bottle of Aviation Gin came out in 2000, well before their first bottle of whiskey was released in 2008. In 2016, House Spirits Distillery sold Aviation Gin’s distribution rights so they could devote their energies to producing Westward American Single Malt Whiskey.

  Parker, Co-Founder and President of Copperworks Distilling, followed a similar trajectory of distilling gin and vodka until their single malt whiskey was ready for release. For the past three years, they’ve produced whiskey from single farm, single variety, and single vintage malts. Each batch is given a unique number and has a slightly different taste from other batches.

Traditional Scottish Style American Single Malt Whiskeys

  Other brands like McCarthy’s Single Malt Whiskey and Westland American Single Malt Whiskey are distilled using a traditional Scottish style. This style requires that the whiskey be made from a mash of malted barley, distilled at a single distillery using pot still distillation, and matured in oak casks.

  After a damp trip to the Isle of Islay where he visited several local distilleries as a way to avoid the rain, Steve McCarthy returned to Oregon where he had the distinction of being the first distiller to bring an American single malt to market. His whiskey, distilled in 1993 using 100% peated barley from Scotland, was released in 1996. While the mash used in most Scotch is distilled twice, the type of still they use allows them to reach desired proof in a single pass. That still is often referred to as a “hybrid pot still” or “eau-de-vie still” as it has a short multi-chambered column above the traditional pot. 

  According to Steve Hawley, Director of Marketing for Westland Distillery, their distillery was founded in 2010 with the ambition to add a new and uniquely American voice to the world of single malt whiskey. “When we began, we adopted the same basic processes used for generations in the whiskey-making of the old world, but we don’t simply seek to replicate the results. Instead, we work to create whiskeys that reflect the distinct qualities of our time, place, and culture here in the Pacific Northwest.” 

Developments in American Single Malts

  According to Adam Foy, Vice President of Business Development for Skagit Valley Malting, “Barley grown for yield is about sameness, whereas, we grow barley for distinction by searching the globe for unique and distinct barleys that provide varietal nuances.” Connecting the origins of the barley used in the mash to a single farm or variety adds another dimension to the term “single malt.”

  Distilleries like Copperworks partner with Skagit Valley Malting and other like-minded companies to craft what Parker refers to as non-commodity malts. “Instead of measuring our efficiency from farm-to-bottle, we measure the flavor from unique malts to bottle, and share these flavors as different whiskeys, rather than a standard release whiskey.”

  Currently, Copperworks is maturing whiskey that was produced using locally-grown malt from the Skagit Valley and infusing it with smoke from Washington-sourced peat. They brewed the malt into a beer with no hops, distilled, and matured in new, charred American Oak barrels with a number one char, the lightest of chars, so as not to overwhelm the peat flavors.

  Currently, Westland is working with partners on a holistic barley program that focuses on flavor and includes breeding unique varietals suited to the Pacific Northwest region. “We’re malting them using innovative new technologies, and building a sustainable—both agriculturally and economically—model for bringing those barleys to market for use in distilling,” Hawley said.

  A few distilleries have begun to experiment with imparting smoke instead of peat into their barley through the use of cherry wood, mesquite, or scrub oak. In particular, mesquite lends a natural smokey and spicy flavor without adding artificial flavorings found in commercial cinnamon whiskey.

  Then comes Wanderback Whiskey Company, a distillery with a unique production focus. They partner with various single malt producers in the United States to make their whiskey using a bespoke grain bill that’s grown in the Pacific Northwest. Then they age, blend, and bottle small batch releases on their family farm in Hood River, Oregon.

Pushing the Boundaries with Innovative Cocktails

  While Scottish tradition maintains that one should drink Scotch neat, adding only a drop or so of water to help bring out the flavor, some American distillers are blazing new territories by creating craft cocktails. At events, such as PROOF: Washington Distillers Festival, participants can sample a range of single malts, as well as unique cocktails while sitting in on educational sessions. A trek to Tankard & Tun, Pike Brewing Company’s Seafood Restaurant, features beer cocktails made with spirits from Copperworks Distilling. Historical tidbit: Parker was the first brewer for the Pike Brewing Company when it opened in 1989.

  In addition to offering tasting flights, House Spirits Distillery serves up a range of cocktails including a Boulevardier (a Negroni for whiskey lovers). Also, during their repeat appearances at Feast Portland, they showcase their traditional side by featuring Westward at one of Feast’s signature BBQ events, Smoked. But then they’ll display their more flamboyant side by demonstrating how a quality spirit can enhance the cocktail experience. For example, at Smoked 2019, they featured a S’Mores Old Fashioned made with Westaward American Single Malt Whiskey, graham cracker honey, chocolate bitters, and toasted marshmallow.

  As members of the ASMWC continue to win national and global awards and competitions, this commission continues to push for the formal establishment of a “single malt whiskey” category. Already, the American Distilling Institute has established the “American single malt whiskey” category for those whiskeys made according to ASMWC’s proposed statement of identity.

WOMEN AND CRAFT BEER: Brewing Networks & Profits One Beer at a Time

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By: Cheryl Gray

When Meghann Quinn’s great-grandparents planted their first acres of hops in 1932, little did they know that their great-grand-daughter would be responsible for the business side of what is now Bale Breaker Brewing Company, a family-owned enterprise ranked last year as the fifth-largest independent craft brewery in Washington state.

  At Bale Breaker Brewing Company, women play an integral role in nearly all aspects of the business, from the farm to the tasting room.  It is a tradition that Quinn traces back to her great-grandmother, Leota Mae Loftus, the namesake of the brewery’s Leota Mae IPA.

  “It never occurred to Leota that there was a job she couldn’t do,” Quinn said. “If an irrigation ditch needed to be dug, crops needed to be picked, or workers needed to be fed, she was the lone woman on the crew beside—or in front of—the men, getting the job done.  In fact, throughout the 1940s, she was the only woman hop drier in the Yakima Valley.” In those days, Quinn says, hops drying was done by hand.

  Fast forward to the 21st century. Bale Breaker Brewing Company operates out of a 27,000 square foot facility housing a 30-barrel brewhouse. The brewery’s tasting room is right in the center of Hop Field #41, part of roughly 2,200 acres of the family farm in the heart of Washington’s Yakima Valley, where Quinn and her three brothers grew up.

  “My dad always says that when you grow up among them, hops become part of your DNA,” said Quinn. “I guess my brothers and I are pretty good examples of that.”

  Quinn earned a degree in Business Finance from the University of Washington. She now handles all things business at the brewery, including finance, accounting, reporting, marketing, public relations and the like. However, she proudly points to the team of women whose expertise gives Bale Breaker Brewing its competitive edge. 

  “Jackie Beard is our Quality & Sensory Manager. She has a degree in microbiology from Northwestern, has developed a robust in-house sensory program from scratch, and makes sure all of the beer we send out is up to our high-quality standards,” said Quinn. “Erin Schlect and Shayna Koch are two young moms who run our accounting department.  Our marketing department consists of Danika Norman (Marketing Manager), Sara Gottlieb (Social Media Manager) and Marguerite Washut (Marketing and Events Coordinator).  These three women are essential to driving our brand forward and effectively communicating to and connecting with our consumer base.”

  Quinn also said three of the company’s four-person outside sales team are women. Sara Verdieck covers western Washington, Kat Finn handles Oregon, and Justine Malland tackles eastern Washington and northern Idaho. “These women are the face of Bale Breaker with our distributors and accounts throughout our distribution footprint.”

Pink Boots Society

  Quinn and members of her team at Bale Breaker Brewing are among the more than 2,000 women worldwide who network through The Pink Boots Society. This nonprofit organization,  founded by brewing pioneer Teri Fahrendorf, supports women engaged in the brewing profession and, in particular, the craft brewing industry. The group, which began in 2007 with fewer than 20 members, helps women brewers connect with mentors and advance their brewing knowledge through education. Educational opportunities receive support through scholarship money the group raises to help women advance in the industry.  There are Pink Boots Society chapters across the United States and global chapters in Canada, Europe, Asia, South America, New Zealand and Australia.  

Bron Yr Aur Brewing Company

  Be it a global enterprise or a blossoming start-up in the U.S., women have come into their own in the craft brewing industry. Bron Yr Aur Brewing Company is among the latter, a fast-rising brewery and restaurant owned and operated by the Hatton family, who’ve called Yakima Valley home for seven generations. Annette Hatten, whose husband, Mike, had been a homebrewer for more than a decade, decided to turn an old fruit stand into a brewery with a restaurant. Bron Yr Aur Brewing Company opened for business in 2013 and the Hatten children, Zach, Amanda and Trevor, gave up their day jobs to pitch in and contribute to the brewery’s success. They’ve focused on capturing space in the competitive craft beer market by combining its brewery offerings with innovative restaurant fare, ranging from its popular pizza varieties to its beer brownies. 

  Annette Hatton is involved in day-to-day operations, brewing recommendations, as well as recipe development for the kitchen and distillery. Daughter Amanda, co-owner and Operations Manager, was recently awarded the Yakima Valley Tourism Ambassador of the Year Award. She sees to it that Yakima Valley produce gets featured on the restaurant menu. She also manages the brewery’s community outreach, creating innovative partnerships with local organizations and small businesses.  Amanda says that the opportunity to work side by side with her mother is a gift.

   “Not only do I get to spend time with her every day, but we get to collaborate on many great ideas and have a ton of creative energy flowing, which I love.”

Cowiche Creek Brewing Company

  Maria Nordberg worked side by side with husband Derrick to build the Cowiche Creek Brewing Company, which opened for business in 2017. What started as a homebrewing project evolved into a full-fledged business plan to launch a brewery that’s products would showcase the citrusy, piney, and tropical hops varieties of Yakima Valley. Nordberg has a background in food safety management from her position at Yakima’s Green Acre Farms, a fourth-generation family operation with a vineyard, orchard and hopyard, as well as row crops. Cowiche Creek Brewing gets much of their hops from Green Acres, although the Nordbergs also grow and use their own varieties of hops. 

  To keep a firm hold on construction costs, The Nordbergs built the brewery’s 20 barrel brewhouse and taproom by combining their own sweat equity with their skilled tradesmen friends who knew how to do tile work, plumbing and other construction trades. 

  Marketing strategies for Cowiche Creek include electronic gift cards available online, as well as business partnerships with restaurants, bars, hotels and casinos in the Yakima Valley area that feature the brewery’s products. Maria says that at the end of the day, it’s the customers ‘ appreciation for the brewery’s offerings that count. 

   “All the hard work is worth it when you see a smile on someone’s face and knowing you helped put it there. “

Like a Lady Boss

  Women who don’t directly brew craft beer have still found a way to incorporate it—or its ingredients – into their businesses. A prime example is HopTown Wood-Fired Pizza, which features pizzas sprinkled with hops from Yakima Valley.  Co-owners Lori Roy and Carrie Wright serve wood-fired fare, showcasing fresh-from-the-farm ingredients paired with local craft beers, wines and ciders. “We celebrate the hop heritage of our community with our award-winning pizzas and our local brews,” said Wright.

  There are also the women who keep the taproom flowing, responsible for everything from managing staff to operations. Such are the responsibilities of Rachel Verhey-Goicoechea, Taproom Manager and Cellar Assistant at Varietal Beer Company, located in the Yakima Valley community of Sunnyside, the second-largest city in Yakima County.  Varietal, which opened last year,  joins an already crowded field of craft beer establishments in the Lower Yakima Valley area but is holding its own as a popular gathering place. It’s headed by Verhey-Goicoechea, who not only runs the taproom but also assists in the cellar CIP, transfers, dry hopping, kegging and other related duties. 

  In addition to the Pink Boots Society, women are teaming up for special events that champion women in the craft brewing industry. Last year, Atlanta, Georgia was host to Dregs and Dames, a festival aimed at empowering women in craft brewing by presenting beers brewed by women and discussing community, business, brewing and legal issues affecting women’s success in the craft brewing world. There is also a push for more diversity as minority women enter into the craft brewing scene.

  For all of recorded history, women have played a role in craft brewing. The earliest civilizations considered brewing beer a “woman’s job.”  Today, according to an Auburn University study, women comprise 29% of beer industry workers. Women who have been in the business the longest say that mentoring is the key to sustaining and expanding the number of women who own, operate and work in the field of craft beer brewing.

Boilers in the Distillery: Gentle Giants That Pack A Punch

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By: Gerald Dlubala

Boilers are rarely glamorized in any distilling discussions. The end product is the star, whether swirled, stirred or shaken in the able hands of a local mixologist. However, any boiler manufacturer will tell you that a reliable boiler affects every facet of the distilling process, including the cost of production. During fermentation, the mash is heated with steam to transform the carbs to sugars. The wort gets removed and transferred to a fermentation vessel to cool and get ready for the introduction of yeast. Steam provided by a boiler generates a gentle, consistent heat, very conducive for vessel heating, temperature maintenance and successful fermentation. Once fermentation is complete, the product is moved to the still, using steam heat to separate and remove the impurities.

Distillery Environment Matters

  “You always have to be aware of any unique requirements due to installation environment,” says Mike Bonjo, Sales Manager and Brewer for Columbia Boiler Company.  “Boilers are mandated to be a certain distance away for safety, but in general, it’s best to have them within eyeshot. Low-pressure boilers generally provide enough energy for craft distilling. However, if the boiler is situated a long distance from the other equipment, high pressure reduces heat loss during long runs in between distillery equipment.”

  In addition, when it comes to boilers, the type of building where the distillery is located makes a difference.  “The current trend of renovating historic buildings into rustic craft distilleries and breweries is aesthetically very cool, but these old buildings require custom installations because of building materials, floor strength and utility availability,” says Bonjo. “Professional consultation is needed to determine floor strength, layout viability and fire ratings. Also, you never want to situate a steam boiler directly on those old wooden floors. We have custom stands and risers for these situations.” 

  Columbia’s boilers are popular because of their performance and compact design. Their flagship units—the MPH boiler series, manufactured to fit through a standard thirty-six-inch door opening, provide up to eighty horsepower. Columbia also offers the CT line, a vertically-designed, tubeless boiler created for the dry-cleaning industry, now repurposed for artisan distillers.

  “Our boilers are easy to install, easy to use and a breeze to service,” says Bonjo. “They are operable right out of the box and come with everything needed to get up and running. Anyone with a basic mechanical aptitude can operate and maintain our boilers. We use standard industry controls rather than custom or proprietary controls. Parts are standard, so you don’t have to find a certain distributor in the area and hope that they have your part in stock. We also feature a copper coil inserted into the boiler to carry and heat city water—to be used as potable water—for cleaning or any other domestic water situations around the distillery. We fire up and thoroughly test our units before shipping to the customer for, what ends up being, a plug and play installation. If there are issues, we can relay our test settings and compare them with the customer’s running settings to make sure the boiler is in an optimal run state.”

  Maintenance on Columbia boilers is minimal. In addition to the mandatory annual state inspections, the boilers should be “blown down” at the end of the day, flushing out the silt and sediment that naturally forms at the bottom of the boiler. If that sediment isn’t regularly flushed out, it congregates and sticks to the steel, forming scale. Over time, scale causes the affected steel to fail due to improper heat retention and metallurgical issues. Blowing down takes 10 to 15 seconds, transferring the water to a blowdown separator to cool the liquid before disposal, nullifying any potential damage to drains and plumbing lines. Monthly water chemistry level checks should be performed to keep it compatible with the steel. For steel boilers, the pH should remain a constant 10 to 11.

  “If by chance, the proper maintenance has not been kept up with, the tubes on our boilers can be replaced independently, saving money on repairs and reducing downtime,” says Bonjo.

Safety Is Always The Priority

  “Your boiler is the one piece of equipment in your distillery that is more powerful than dynamite,” says Dave Baughman, President of Allied Boiler & Supply Inc. “It can relocate your whole business in an instant.”

  Let that sink in, and you’ll understand Baughman’s emphasis on boiler safety before selling you a boiler.

  “Boilers are truly the heart of the distillery, but there’s a critical need for training in daily boiler operation,” says Baughman. “When I ask potential customers if they’ve had any training on boiler operation, even if it’s just about keeping daily operational boiler log sheets, their answers reflect a need for training. We don’t expect boiler experts in these craft industries. They know the biological processes of distilling and rely on others for boiler recommendations, and frankly, the competence out there is lacking. The end-user is being thrown to the sales wolves.”

  This incompetence may even extend to the sales wolves themselves, who are often aware of the national codes but may not be as educated on those closer to home.

  “[Distillers] may need certain, critical support equipment with their boiler, depending on the environment and local code requirements. Do they need water treatment? What type and how much? What about chemical injection systems, blowdown separators, boiler feedwater systems with steam preheat, or condensate return systems? These can all be critical components that may or may not be necessary. Sales representatives may follow national code, but if they’re not aware of the local regulations, you’ll end up with a boiler that’s not code compliant,” says Baughman.

  Distilling is a cost-driven industry, but Baughman believes decisions should still be made based on technical specifications related to distillery needs. Some boilers are better at heating, some better at boiling. Older cast iron sectionals are great at heating but inadequate for production environments. Vertical boiler units were introduced for the dry cleaning industry, and when that industry dried up, manufacturers started pushing those high-pressure units into the next expanding market. That happened to be brewing and distilling, even if it wasn’t a perfect fit.

  “My best advice is to be diligent in research, and never buy based on cost alone,” says Baughman. “Instead, buy based on the technical needs of your situation. For smaller batch distillers, low steam boilers are sufficient. Larger production distillers with continuous columns need more steam, so high-pressure boilers with regulators that hold a constant temperature for longer periods are beneficial.”

  Purchasing the boiler is only the beginning. Baughman tells Beverage Master Magazine boiler training is an absolute necessity because manufacturers have a legal and moral responsibility to sell safe units to trained users. Allied Boiler & Supply offers a three-day, no-cost, on-site boiler training school and startup with every boiler they sell. Water chemistry, a significant contributor to boiler failure, takes up one of those days.

  “Everyone worries about the effects of scale, but most failures are attributed to improper oxygen levels,” says Baughman. “It becomes a very aggressive situation when heated and must be treated by the use of a deaerator or with chemical injection systems. Water softeners won’t treat the oxygen component. Underwater injection systems or sodium sulfite are used and should be administered by professionals, along with consistent tests for pH, conductivity and oxygen levels.”

  All Allied’s boilers come equipped with troubleshooting display modules and forced draft systems, which are more efficient and less prone to backdrafts.

  “These things add to the bottom line cost, but they are legitimate safety features,” Baughman says. “Our after-sale support is unmatched in the industry. Every sale comes with two emergency phone numbers, one being a service employee and the other being mine. We are serious about becoming a partner with your company and will never just sell you a boiler to make a sale. There is too much at stake personally and professionally for both of us.”

  Baughman runs his business on a motto that his father taught him.

“Consider service ahead of reward, and the reward will come because of the service.”

Boiler Choice Based On Technical Specifications and Business Goals

  Correct sizing without upselling is always the best for the customer, so before getting a recommendation for a boiler from Jack Coe, President of Rite Engineering & Manufacturing Corporation and manufacturer of Rite Boilers, there will be some technical fact-finding.

  Affordable Distillery Equipment is an OEM of stills and packages Coe’s Rite Boilers with their stills. Affordable Distillery’s CEO Paul Hall says, “We are sticklers for right-sizing because it can take four-to-five years to recoup the boiler cost, but if you get too large of a boiler, you can end up paying for that system for the next ten to fifteen years. Every boiler situation is unique and has different needs depending on the equipment used and the business goals.”

  Rite Engineering offers multiple boiler lines that maintain their efficiency, provide one hundred percent access for inspection and cleaning to help avoid costly repairs, and remain field repairable.

  When deciding what boiler is best, Coe recommends looking to your existing equipment. “To determine if you need a low-pressure versus a high-pressure boiler, look at the equipment you already have or are planning to use and see what the highest duty application will be,” says Coe. “In the craft distillery, it’s usually the wort boil. Subsequent pieces of affected equipment should be labeled with a steam pressure recommendation. If they are all rated as 15 psi or less, you’re good to go with a low-pressure boiler. If pieces of equipment are rated to handle higher than 15 psi, then you can consider a faster, high-pressure boiler, but boilers can use large amounts of fuel, so be aware of that when choosing components.”

  Speaking of support components, Hall says, “You absolutely need a condensate return to bring the condensate back to the boiler, or else you’re constantly pumping fresh water into the system. Additionally, a blowdown system used at the end of the day or when you’re finished with the boiler session will hold the blowdown water until it cools down to 140 degrees or so. [This is the] temperature that municipal discharge systems feel is safe to allow down the drain lines into their sewers. If you’re not using a municipal system and just have your own discharge pool on the property, you don’t need this component. Each of these components can run an extra three to four thousand dollars on top of the boiler.”

  Hard water will no doubt shorten your boiler’s life span. If testing shows hard water in your system, Coe recommends a Zeolite salt exchange type, and steers customers away from a deionized or reverse osmosis systems, as they can lower water’s conductivity and pH to unsafe levels.

  “After that, boiler professionals need to be brought in for consistent cleaning, checks and inspections,” says Coe. “Some of these are mandated by codes and laws and are in place to prevent small issues from turning into big problems. These professionals can also [help with] monitoring water pH and treatment options.”

  Whatever boiler system you decide to work with, both Rite Engineering and Affordable Distillery Equipment recommend installing them in a separate boiler room when possible.

  “That way, the boiler fire is isolated and kept from any equipment, and you’ll have some type of vapor barrier,” says Hall. “By rule, distillery equipment is classified as a Class 1 Division 2 Hazardous Environment, meaning boiler placement must be at least six feet away from any still parts that are 18 inches or less off of the floor, and at minimum 24 inches away from any still parts above that 18-inch mark.”

Hard Seltzer: Making a BIG Splash!

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By: Nan McCreary, Sr. Staff Writer

Listen up, fans of wine, beer and spirits: there’s a rising star in the beverage universe, and it’s taking the market by storm. It’s hard seltzer, a ready-to-drink cocktail made from three essential ingredients—carbonated water, fermented malt or sugar, and fruit. Described as light, crisp and refreshing, the drink has become so popular that beverage pundits named this past June, July and August “the summer of hard seltzer.”

  While seltzer has been around for years, hard seltzer first bubbled up in 2013 when a brand called Spiked Seltzer—now known as Bon & Viv Spiked Seltzer—hit the market. The drink was such a success that other popular brands followed, and the industry exploded. According to Nielsen, from March 2018 to March 2019, sales of hard seltzer totaled $585 million. This represents a 200% growth, with 164.3% happening in July alone. Some analysts predict sales could expand to $2.5 billion by 2021.

  So, what’s with all the buzz? It’s really pretty simple: hard seltzer is low in sugar and alcohol, usually gluten-free, relatively inexpensive, sold in convenient cans, makes a great mixer and, oh yes, tastes good. With today’s health-conscious millennials as a key consumer demographic, that’s a definite formula for success.

  Let’s start with the better-for-you benefits. Hard seltzer is almost always made from fermented sugars, while beer is made from fermented barley and other grains. During the fermentation process, most of hard seltzer’s sugar converts into neutral alcohol, as opposed to grain-fermented spirits which don’t wholly ferment, leaving behind more sugar and, of course, more calories. Typically, hard seltzers contain 100 calories or less per 12-ounce can, with only 4-5% ABV, about the same as a light beer. With no barley or wheat, hard seltzers are also gluten-free.

Besides being lower in calories, spiked seltzers come in many fruit flavors, offering a refreshing alternative to beer, wine or cocktails. White Claw, currently the dominant player in the market, owned by Mark Anthony Brands, has six flavors: black cherry, ruby grapefruit, natural lime, raspberry, mango, and Pure, the latter made to mimic a vodka soda.

  White Claw’s primary competitor, Boston Beer’s Truly Hard Hard Seltzer, produces four styles of 13 hard seltzers:  four berry, four citrus, four tropical styles, and a Rosé, described as “delicately sweet with a hint of California Chardonnay grapes.” 

  The flavors in hard seltzers come from extracts, natural flavors, real fruit juices or concentrates. For the brewer, experimenting with flavors of sparkling water is a blank canvas; while with beer, pushing the limits with fruit or botanicals can upset the flavor of the malt base.

  While hard seltzers can be delicious in themselves, the beverage is very versatile and mixes with just about anything to make an outstanding drink. Some mix it with classics like vodka soda and tequila soda, which adds depth and complexity to the drinks. Others replace the nonalcoholic seltzer in any cocktail with an alcoholic one. Another option is to create a spritzer by adding white wine to your favorite hard seltzer. For all of these drinks, ingredients can be adjusted to each person’s tastes. While the mixes will be a little more “boozy,” they’re still a low-calorie alternative to a cocktail.

  Hard seltzers are especially appealing to those with an active lifestyle because they are portable. The 12-ounce cans are ready-to-drink and ideal for camping, beach outings, boating, stadium events, or any destination where glass is not allowed or discouraged. Like canned wine and canned cocktails, they also offer the advantage of no mixing and, in the case of wine, no corkscrews. Plus, aluminum cans are shatterproof and easier to maintain and transport than glass.

  Hard seltzers offer one more advantage: they are often cheaper than craft beer and certainly less expensive than a mid-range bottle of wine or spirits. A 12-pack of White Claw 12-ounce cans sells for about $15, which is the same price as a domestic light beer and an average cost for a bottle of wine. Canned cocktails retail for $12 to $15 for a four-pack of 12-ounce cans, while a four-pack of 250 ml canned wines averages at $16.

  With all of these benefits, it’s no wonder that hard seltzers are having a moment. Plus, with craft beer sales going flat, brewers are turning to alternatives to expand their sales. Today, there are dozens of brands of spiked seltzers on the market, with the numbers growing by the day. Even big beer is jumping on the bandwagon. Anheuser-Busch acquired Bon & Viv Spiked Seltzer in 2016, Constellation Brands owns Svedka Spiked Premium Seltzer, Diageo touts Smirnoff Spiked Sparkling Seltzer, Oskar Blues has Wild Basin, and MillerCoors has Henry’s Hard Sparkling. In August, Pabst Blue Ribbon announced the release of its first spiked seltzer drink, Stronger Seltzer, at 8% ABV. Four Loko, known for its colorful cans of high-alcohol malt beverages, is releasing a spiked seltzer with a 14% ABV. They’re describing the product as the “hardest seltzer in the universe.” 

  Of small breweries entering the market, one of the more noteworthy is Braxton Brewing Company, whose nationally acclaimed seltzer, VIVE, was just named “Official Hard Seltzer of the Cincinnati Bengals.” Based in Covington, Kentucky, Braxton is the region’s first brewery to release a hard seltzer. The spiked seltzer has only 100 calories and two grams of carbohydrates per 12-ounce can. It’s available in four naturally flavored varieties; mango, lime, dragonfruit and grapefruit. In honor of its partnership with the Bengals, the brewery recently released a Tailgate Variety Pack that includes four flavors: blood orange, cherry, peach and black raspberry.

  For Braxton Brewing, described as “a place where ideas are born and fermented,” entry into the hard seltzer market in 2018 was a natural extension of the entrepreneurial spirit of brothers Evan and Jake Rouse, who founded the craft brewery in 2015.

“We pride ourselves in innovation, and we like to create products that our customers really want to drink,” Jake Rouse told Beverage Master Magazine. “Hard seltzer plays toward the health and wellness trend that is sweeping the country, so we wanted to offer a low-calorie alternative to beer and a ‘better-for-you’ beverage.”


  Braxton Brewing has enjoyed success with its hard seltzers similar to the explosive growth it experienced when the brewery first opened three short years ago. “VIVE has been very successful because of the quality of the product,” Rouse said. “It’s all-natural, and we’re using real fruit. It tastes like water with fruit in it, and that flavor profile works really well in competition with the big producers.”

  Hard seltzer, with three simple ingredients, may seem like a simple beverage to produce, but in fact, “getting it right” is a challenge, according to Rouse. “It’s really difficult to make a great hard seltzer because you’re creating a product that tastes like water,” he said. “While you need to have that 5% alcohol flavor, you don’t want it to taste like there’s a bunch of alcohol in it.”

  Rouse explained that their process for making hard seltzer is a proprietary process developed during beer-making. “The result,” he said, “is a product that’s clear and easy to drink and flavorful without that alcohol sting to it. All brands have their own processes, so they’ll all be different.”

  Hard seltzer’s popularity is rising in the beverage industry and showing no signs of abating. Experts note that consumers of all ages and genders are counting calories and watching their alcohol consumption, giving hard seltzer a leg up in the search for a good tasting, low-calorie, low-alcohol drink. Beverage professionals predict that big beer will seek more opportunities for hard seltzers, and even small breweries will try to lure local customers with a better-for-you alternative to beer. Braxton Brewing Company, which already distributes to three different states, told Beverage Master Magazine that they are seeking opportunities for greater distribution of VIVE, and are considering adding new flavors to their portfolio.

  With these trends in mind, it seems that there only one place for hard seltzer to go—and that’s upwards!

The Best Canning Systems & Machines for Modern Breweries

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By: Alyssa L. Ochs

Eugene, OR, USA – July 17, 2014: Can and bottle filling machine on an assembly line at Oakshire Brewing.

Canning has become an increasingly popular way to package craft beer, and more breweries than ever before are either exclusively moving to cans or incorporating cans alongside their traditional bottle offerings. Many brewers prefer canning over bottling because of the increased protection from light and oxygen, cost, portability, recyclability and freshness. However, a brewery needs the right type of canning system in its space to make this form of production profitable and efficient.

  With the input of top industry experts at SKA Fabricating, XpressFill Systems and OneVision Corporation, here’s what breweries should know before investing in a new canning system for the first time or upgrading a current machine.

Canning Products Available to Breweries

  Smaller and newer craft breweries may start off with manual canning systems that have a two-head filler and that can fill about 10 cans per minute because of these systems’ affordability. An upgrade from this is a micro-automated canning system with a three-head filler and capacity for 25 cans per minute with multiple can size options. Meanwhile, automated canning systems may have up to 10 head fillers and be able to fill more than 70 cans per minute. To operate a canning line, a brewery may also need to purchase blank or printed cans, can ends and lids, PakTech can carriers, shrink sleeves and corrugated case trays.

  One canning machine company based in San Luis Obispo, California, XpressFill, manufacturers affordable table-top machines that are used by craft breweries to fill both cans and bottles. Rod Silver, the marketing coordinator at XpressFill, told Beverage Master Magazine that his company has experienced a significant increase in can fillers from its brewery customers this year.

  “Our counter pressure fillers fill the cans in a pressurized environment to maximize the CO2 in solution,” Silver said. “Our open fill units have become increasingly more popular due to the lower cost and faster fill rate. Controlling filling conditions are critical in achieving optimum fills using either system. Both units purge the can with CO2 prior to the fill cycle.”

  Another relevant company that breweries will want to learn about is Ska Fabricating, which is based in Durango, Colorado and has over 700 customers worldwide. Matt Vincent, a partner in Durango’s largest and most award-winning craft beer brewery, told Beverage Master about Ska’s primary and most popular product called the Can-i-Bus Can Depalletizer. It is paired with either a water twist rinser or ionized air rinse and is an industry-leading depalletizer and rinser combo that covers the speed range of 30 CPM up to 400+ CPM. 

  “It allows for the opportunity to grow as your production grows, due to the wide range of speeds that it can handle,” Vincent said. “It also is a necessary part of a canning line because it eliminates the need for hand-loading cans onto a filling line, allowing operators to focus on quality by eliminating menial tasks.”

  Vincent also said that Ska Fabricating offers an extensive line of conveyance solutions, date coders, handle applicators, can and bottle drying equipment and machinery integration to assist in the post-fill needs of the brewery.

  Meanwhile, Neil Morris of OneVision Corporation in Westerville, Ohio told Beverage Master Magazine how OneVision “manufactures and markets inspection systems that empower beverage canners and food canners produce quality double seams.” This company’s expertise includes double seam evaluations, inspection systems and training and support at system installation, as well as electronic and phone support after installation to prevent seam leaks and keep products fresh.

  Ben Anacker, who manages sales and services for OneVision in the western U.S. and Canada and who is an expert in can manufacturing, said that OneVision arguably provides the most cost-effective craft brew system and support to empower brewers to have confidence in their canned products.

  “Evaluating double seam overlap and tightness is imperative to comprehensive analysis of seam integrity,” Anacker said. “The OneVision SeamMate® Inspection System, in combination with the Mini Drive Seam Stripper System, is unparalleled in performing the destructive seam dissection to allow close examination of these attributes.”

Important Features of Canning Machines

  Overall, canning systems feature a complex set of machines that share some similarities but are also very different in many ways. These differences lie in their speed, efficiency, size and other capabilities, such as low DO pickup, 15-20 ppb, dual cam driven seamers, nitro with a widget or no widget and monitors. Considerations to keep in mind are oxygen and light penetration, seamers, reliability, the ability to upgrade later and integration with your current system.

  Silver of XpressFill said that the most important features to consider are “cost, fill consistency, oxygen uptake, user-friendly, reliability, ease of cleaning and sanitizing and support by the manufacturer (both pre-sale and after).”

  Vincent of Ska Fabricating said that first and foremost, the most important factors for making a canning machine decision are identifying the proper speed line that works well with your budget, batch size, labor pool and desired level of automation. He said that the second priority is to make sure you understand the differences in the fillers and what level of quality you can expect from them. 

  “In the end, you get what you pay for,” Vincent said. “Rotary fillers tend to provide a higher level of fill quality than inline fillers, but they are typically four to five times the cost. 

  “All businesses evaluate the cost-competitive options when procuring capital assets to support their business,” said Anacker of OneVision Corporation. “For the craft brewery industry, there are many options for these canning investments. Sustainability versus initial investment cost is widely overlooked and should be evaluated more closely.”

Questions to Ask Before Buying a New Canning System

  There are many questions to ask before buying a new canning machine, either for the first time as a new brewery or to upgrade existing equipment. Here are some initial questions to start with:

•    Is the machine the right size for your needs?

•    Will you use printed cans or labels?

•    Are pneumatic seamers your best option?

•    How easy is it to clean the machine?

•    What other accessories are needed to operate the machine?

•    What are the financing options?

  Silver of XpressFill said that while many craft breweries are shifting to cans instead of bottles because of customer demand, switching production from bottles to cans is a significant undertaking that should not be taken lightly.

  “Canning lines and mobile canning could be prohibitively expensive depending on the initial scope of your production,” Silver said. “Table top units, like the XpressFill fillers, can be a cost-effective initial effort to meet the initial demand. Questions should be asked regarding the production capacity of the equipment, ability to upgrade, sell-back policies and warranty information to ensure a prudent investment.”

  Vincent of Ska Fabricating said that the most important questions to ask are about the machine’s cost, level of support offered, how many people it takes to operate the line efficiently and what level of dissolved oxygen the filler can maintain while filling.

  Anacker of OneVision Corporation recommends looking into the track record of the supplier company as well as the actual system being considered. He said to ask about if the system can be upgraded to match future growth and to check references of actual users with at least three years of experience using the system. How a “micro-canning” system compares to larger commercial canning systems and whether the system has the same fundamental function and repeatability to have confidence in long-term production capability and integrity are other considerations that Anacker recommends.

Expert Advice About Canning Machines & Lines

  With all of this information in mind, you may decide that now is the right time to start looking at new canning machine options, or it may be best to hold off for a while until you have fully assessed your needs. However, it seems that canned craft beer is here to stay and will only continue to increase in popularity in the future.

  Vincent of Ska Fabricating recommends that breweries do their homework in researching canning line equipment and identify reputable vendors that will provide the levels of customer service and project management that your brewery needs.

  “Budget for the suppliers to do the installations and training for their machinery,” Vincent said. “Many mistakes are made and inefficiencies are created without proper installation and training on the machinery. We have seen many customers that try to do the installations on their own and it ends up creating more problems in the long run, resulting in down time and/or machinery that doesn’t operate as well as intended.” 

  In terms of advice for craft breweries, Anacker of OneVision Corporation said,” Contract or employ resources with canning experience to help make procurement choices, develop production layout, oversee the production to get this business phase started well and develop other resources for sustainability.”

  Silver of XpressFill recommends finding other breweries that have worked with the particular machine and manufacturer that you are considering and asking them about the machine’s reliability and overall satisfaction with the canning equipment.

  “Also, search online for reviews of the equipment,” Silver said. “Real world experience is the best insight into what can be expected with purchasing and operating a new canning system.” 

Connected Closures: Meet the New Technology

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By: Robin Dorhn-Simpson

Do you remember when microwaves came on the market? Or when computers replaced typewriters? How about the huge mobile cellphones the size of a shoebox? Technology is constantly changing. Just when we think we have it figured out, it changes. It can add much stress to our lives, or it can make it more enjoyable. Once you embrace it and see how relatively easy it is, the fun begins.

  Millennials have been raised around technology, making it very comfortable to them. They don’t have the fear that baby boomers sometimes experience when learning new technology. Since many businesses are focusing their marketing dollars on the millennial audience, technology in marketing is a natural progression. Many marketing studies on millennials state that, amongst other things, they want experiences. As a producer, are you satisfying their desire for something fresh, new and authentic? Are you connecting with them on their terms via mobile devices? Near Field Communication Technology can help producers do just that.

Near Field Communication

  Quizelet.com defines NFC as a short-range wireless connectivity standard that uses magnetic field induction to enable communication between devices when they are touched together or brought within a few centimeters of each other. Many consumers may already be familiar with this technology through their use of Google and Apple pay.

  Similar to Bluetooth technology, NFC communication is faster and sends information over radio waves. It takes less than one-tenth of a second to establish a connection between two devices.

  Smartphones are the most common form of NFC devices. Most Android smartphones and newer iPhones have the technology included. For older mobile phones, apps can be downloaded to allow these devices to read a variety of NFCs.

  NFC requires at least one transmitting device, and another to receive the signal. A range of devices can use the NFC standard and will be considered either passive or active. Active devices can send and receive data as well as communicate with one another. Passive devices often take the form of a tag or chip, sending information to active devices without needing a power source of their own.

What does all this mean for you?

  In August, Guala Closures, a company that has traditionally employed advanced technologies and connected closures, used NFC technology to add communication content into the cap of a Malibu rum bottle. The chip inside the enabled “smart cap” is so small it’s practically invisible. Each cap then has a 4-letter code, which acts as the proof of purchase inside the lid. 

  Tapping on this cap allows both the consumer and the brand to know more about one another. The producer will know where and when it was purchased. In return, the consumer has access to recipes, contests, and different communications offered by the brand. This will allow the relationship between producer and consumer to reach a new level.

  Many people today are concerned about companies accessing their personal information. Simon Yudelevich, General Manager for Guala Closures North America told Beverage Master Magazine about the concepts of connected closures.

  “When you tap your phone and connect, you give consent to the brand to gather information on when and where. When the consumer goes online to look at what this is all about, there is an explicit consent which requires the consumer to opt-in, in compliance with all applicable regulations,” said Yudelevich

  By committing to developing connected solutions in cooperation with its clients, Guala Closures help them learn more about their consumer habits and loyalty to their brands. In this framework, the company also deposited a patent of the solution that combines the NFC technology with aluminum closures.

Marketer’s Delight

  Since brand owners control the marketing of their product, they have an abundance of creative options with this new platform. The possibilities are endless.

  “By tapping the cap, you get access to great marketing content, which not only further strengthens the relationship between consumers and the brands they like, but also allows them to build a brand community of consumers via access to social media such as Facebook, etc.,” Yudelevich said. “Since the brand owner’s goal is also to engage the consumer, they can create recipes-of-the-month, which can be changed every day if wanted. They can create contests or ask the consumer to join their club. They can even ask the consumer to send a message to their friends about what they just purchased. Marketers can change the messages as often as they want. They can add, delete or amend the content. Since everything happens on the cloud, the changes are simple. They can tap, create video content whereby when the cap is tapped, a video uploads and the consumer can see how to use the product.”

  “Marketers want data from the consumer, including how much they paid to pay for the product. Businesses want the ability to track and trace where the product was purchased, as well as monitor anti-counterfeiting. This is already changing the face of marketing,” Yudelevich said.

  Malibu Rum has recently signed on with Guala Closures with limited-edition connected bottles currently circulating in Ohio and Texas. Marketers plan on including drink recipes and sweepstakes. Soon, consumers will be able to win prizes through a mobile game called Sunshine Slide.

  “Everyone’s excited with this new rollout for Malibu to develop these smart connected closures that enable the brand to get close to its consumers, Yudelevich said. “Once other companies see this new technology and its benefits, these closures for spirits and wine are going to be the leaders in direct-to-consumer marketing.”

Kilchoman Distillery Company Case Study

  In early 2018, Thinfilm Electronics of San Jose, California joined forces with Kilchoman Distillery Company, a producer of single malt Scotch on the island of Islay. Kilchoman distributes its whisky to 13 countries and wanted an effective way to interact with the end consumer. While they didn’t put their technology in the caps of bottles, they used NFC powered, interactive neck-tags for their Machir Bay and Sanaig Whiskey. Fully integrated with Thinfilm’s CNECT Cloud Platform, the tags were the digital touchpoint that consumers could tap to have an individual marketing channel.

  In a case study published at www.thinfilm.com, Thinfilm Electronics created a mobile-optimized product system where the CNECT Cloud Platform stored and managed all of the unique tag IDS. The tags allowed Kilchoman to track the time from “ship-to-shelf” across 13 countries as well as analyze item-level intelligence and consumer interaction data in real-time. Thinfilm produced a branded NFC scanner app called “Discover Kilchoman” available in Apple’s App Store.

  The results concluded that the end-to-end NFC mobile marketing solution was highly encouraging, with a 6.5% engagement rate. This rate is several times more effective than traditional digital marketing activities and created a way for Kilchoman to connect directly with consumers and build customer loyalty. It also mitigated the need for additional promotional support or omnichannel activities. 

  Compared to traditional digital marketing, the NFC display was 70 times more effective than email, search engines and social media. They concluded that there was a 35% virality rate (each bottle tapped by 1.35 consumers on average) and a 22% iOS engagement via the custom Kilchoman branded app. Finally, they were able to identify that it was an average of seven weeks “ship-to-shelf” time.

  Thanks to intelligent technology and the desire to connect with the end consumer, companies are now able to have a one-on-one relationship with those who love and use their products. Each brand has a unique story. Now they can make sure their customers know it.

  So, set yourself apart from the competition. While millennials are brand loyal, someone has to be the one they support. To gain loyalty and foster the next generation of consumers, have originality, offer a great experience, be authentic, have value, and keep the digital conversation going.

A Cider House Divided: Meet the Only Canadian Cider House to Operate in Two Provinces

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By: Briana Tomkinson

The craft cider industry in Canada is small but growing. Consumers in Ontario, Canada’s most populous province, are increasingly turning to cider when selecting alcoholic beverages, and the drink is trending upward in other provinces as well.

  Yet as one Quebec cider producer found, it’s harder than it seems for Canadian cider houses to expand sales into other provinces, even when their production facilities are virtually next door. 

  Sarah Cole Cider was founded almost five years ago by Pierre Bissonnette and wife Nathalie Laurin in small-town Lachute, just over an hour’s drive from Montreal. Bissonnette’s back-ground was in the textile industry, but he was ready to make a career change and set his sights on entering the craft beverage industry. 

  Bissonnette considered opening up a microbrewery but decided there was too much competi-tion in the beer industry. He flirted with the idea of making wine but decided in the end to ex-plore the emerging cider market. It didn’t hurt that he already owned an established orchard.

  For 23 years, Bissonnette had lived with his family on a sprawling equestrian ranch in St.-André-d’Argenteuil, just outside of Lachute, and he had always dreamed that it could be more than just a beautiful place to ride horses. The property features a sugarbush and a small vine-yard, but in the end, it was the orchard that inspired Bissonnette to reinvent himself as a craft cider producer. The cidery’s name comes from two of Bissonnette’s horses: Sarah and Cole.

  Contrary to some other Canadian cider producers, who have followed the craft beer trend of developing a large variety of creatively flavored products, Bissonnetted decided to zero in on perfecting a limited selection of distinctive dry ciders. He narrowed the recipes down to three: Whip, a European-style dry cider, Snaffle, which he likened to a Prosecco, and a non-alcoholic option cheekily dubbed Mountie, the nickname of Canada’s Royal Mounted Police.

  “Dry cider was missing in the market. Customers found most ciders too sweet,” he said. “The ciders on the market that were dry were tasteless.”

  Initially, Bissonnette focused on selling bottled cider in grocery stores and dépanneurs (what Quebecers call the convenience stores that sell alcohol), but quickly realized the difficulty of standing out on crowded shelves as a still-unknown brand. He decided to switch gears and concentrate on getting his cider into Montreal bars and pubs, and getting customers to try Sa-rah Cole’s distinctive taste.

“Our strength is taste,” Bissonnette said.

  Montreal’s bar and pub owners are a chummy bunch, and Bissonnette said he found once he was able to place his cider in a few top-flight locations like the Burgundy Lion pub and Bier-Market, and hotels like the Fairmont and Sheraton, it became easy to get Sarah Cole on tap in other local hot spots. “It’s a small world. Once one pub discovers us, a whole bunch follow,” he said.

  When Bissonnette submitted Sarah Cole’s flagship Whip cider to judges at the World Cider Awards in 2017, he didn’t expect much to come of it. When he won the Canada Sparkling Dry Award, it turned out to be a game-changer. Doors began to open for Sarah Cole, and Bis-sonnette began to set his sights on growth beyond Quebec. In particular, he hoped to break into Ontario, where sales of locally made craft cider grew 54% between 2015 and 2016. How-ever, cross-border distribution of his cider would be more challenging than expected.

  “If you have a vision to sell outside your own province, it is tough,” he said. “It’s the provinces that make the barriers.”

  One of those barriers was taxes. When he did the math, Bissonnette found that factoring the cost of paying taxes in both provinces would require him to increase the price of Sarah Cole cider beyond what the Ontario market would bear.

  In Ontario, Sarah Cole cider would be primarily distributed through the provincial Liquor Con-trol Board of Ontario, which regularly spotlights homegrown products. Although Lachute is less than a half-hour from the Ontario border, being on the wrong side of that line would exclude Sarah Cole from being featured alongside the locals.

  Strategically, Bissonnette decided there was an advantage in entering the Ontario market as an Ontario cider house, as opposed to a Quebec import.

  That’s how Sarah Cole came to be in the unique position of having not one but two cider hous-es, making it a “local” producer in both Ontario and Quebec. It’s been one year since Bis-sonnette took the leap and opened an Ontario production facility in Vankleek Hill, right across the street from craft beer heavyweight Beau’s Brewing, and he said the risk has paid off.

  “Cider sales are just not comparable between Quebec and Ontario. Here in Ontario, the people already love cider; you don’t need to convince them,” Bissonnette said. “In Quebec bars, there is often only one cider on tap. In Ontario, there can be up to four or five.”

  Bissonnette said there is also a noticeable difference in culture among Quebec cider-makers compared to Ontario. In Quebec, he said, the cider industry is very competitive and tends to be marketed like wine. In Ontario, more cider producers are taking their cue from craft beer.

  According to information on the cider industry released by the provincial government, there are now 70 businesses producing cider in Ontario. The craft cider industry is now estimated to contribute $12.7 million to the provincial GDP. Cider sales at the LCBO in 2017-2018 were over $11.5 million, an increase of 42% from the previous year.

  According to the latest data from Statistics Canada (from 2016-2017), while beer remains the booze of choice for Canadians, representing 40% of total alcohol sales—$9.1 billion annually—the market share of other beverages is growing. Wine sales are growing, and now represent 32% of total alcohol sales.

  On a per-capita basis, Canadians of legal drinking age drink an average of just over 200 cans of beer per year, compared to only 20 cans of cider. While the market share of ciders, coolers and similar beverages remains tiny in Canada, this segment of the alcoholic beverage market is dynamic and growing.

  Tastes have been gradually trending toward cider and coolers over the past decade, with an average annual sales growth rate of 6.4% in this category since 2007. Growth of imported beverages in this category was stronger than Canadian products, increasing 13.9% annually compared to 4.6% for domestic brands.

  Sales of ciders, coolers and other refreshment beverages in Canada totaled $0.9 billion in 2017, an increase of 8% year-over-year. Ciders and coolers are most popular in the Yukon, with 7.2% market share, and least popular in Quebec, representing just 1.2% of alcohol sales.

  In May, the governments of Canada and Ontario announced a joint investment in Ontario craft cider production through the Canadian Agricultural Partnership to support cideries to expand into new markets and increase productivity.

  Canadian consumers’ growing interest in cider is now drawing attention from larger beer manufacturers, Bissonnette said, which is increasing competition in the industry. Canadian beer giant Labatt bought Quebec’s Lacroix cider last fall and is using its marketing muscle to edge out smaller players like Sarah Cole.

  Although Bissonnette has lost some market share to Lacroix since the acquisition, he said there is a silver lining: in promoting Lacroix, Labatt must convince Canadians to consider cider as a beer alternative, which could ultimately increase the number of consumers willing to give other ciders a try as well.

  “The cider industry has been sleeping,” he said. “No cider house has the money to put cider on the map like Labatt does.”

Fernie Distillers: Thinking Outside the Box

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By: Adrienne Roman

The first licensed craft distillery in Fernie, East Kootenays, British Columbia, opened its doors July 1, 2018, and there’s a good reason why their vodka, gin and liqueurs are flying off the shelves. Husband and wife team Jillian Rutherford and Andrew Hayden dedicate themselves to expanding sustainable practices, preserving Fernie’s industrious history, and providing small-batch, high-quality spirits individually created with local, seasonal ingredients.

The Present Is The Key To The Past

  Fernie’s name originated with prospector William Fernie, founder of the Crows Nest Pass Coal Company, who, along with Colonel James Baker, was influential in the development of the first mine in Coal Creek, just east of Fernie, in 1897.

  By 1898, the Canadian Pacific Railway also came to Fernie, transporting coal and supplying goods. With the rapid growth in mining, logging quickly became the second-largest industry. Unfortunately, with its mainly wooden foundations, two tragic fires in 1904 and 1908 completely devastated the town, but it was rebuilt using brick and stone in 1910.

  Rutherford told Beverage Master Magazine how this relates to the distillery. “In Geology, looking at modern environments like beaches and reef systems helps to find and identify similar features in the rock record. The present is the key to the past. If we flip that around, we feel that Fernie’s past informs our present. We are here because of what Fernie used to be—a mining- and rail-influenced community—and it’s important to remember how we arrived here, not just what we are now. We decided to incorporate Fernie’s history in our branding because as great as the outdoor recreation is here, the town is more than a one-trick pony. We have history.”

A Focus on Fruit

  Collaborating with local talent who also support their community, Rutherford and Hayden understand the importance of initiatives in place that keep both the people and the wildlife of Fernie safe. With a large number of fruit trees in East Kootenays, local Initiatives like “Apple Capture” and “WildsafeBC” help to ensure appropriately controlled harvests. Fruit is picked and managed to avoid falling and rotting, which can attract large deer and bears to the area. The mash supply from the production of their vodka and gin also helps to feed local farm animals. 

Mixology Manifestos

  The bar and tasting lounge at Fernie Distillers has a welcoming atmosphere and unique cocktails, where traditional takes a sharp turn in favor of modern creations with a twist. “The big window into the production room gives our guests the opportunity to see the stills and other tanks,” Rutherford said.

  Plastic does not feature in any of their cocktail presentations. Instead, decorative garnishes are made from an array of fruit, including apples, kiwis, strawberries, lemons, oranges, and pineapples. “A really great garnish should be clever, it should elevate a drink, and it should enhance the carefully mixed flavors. It should surprise and entice, and most of all, it should look and taste fantastic. In short, it should be an integral part of the drink, not a limp afterthought,” Rutherford said.

  There are several interesting DIY garnish ideas listed on the Farewell Umbrellas blog post on their website. Their cocktail menu changes with the seasons and is known for its creative approaches.

  Andy Ward, Fernie Distillery’s bar manager, named the FD G&T as the most popular cocktail. Rutherford added, “It doesn’t sound exciting, but it’s so delicious, and a familiar and approachable choice. We get people from all walks of life visiting us, and not all are adventurous for the first drink. When they come back after a great first experience, they often branch out, maybe with a stinger or a martini.” The FD G&T is made with gin, lemon sherbet, lime juice, and house-made lavender bitters topped with tonic.

Tools of Transformation

  Recycled materials are seamlessly incorporated into a number of the distillery’s features.

  A section of the old Calgary Molson Brewery bottling conveyor belt acts as the front face of the bar. It was given to the distillery by a friend who reconditions brewery equipment. Repurposed doors are part of the decor. The bar shelves are refinished slabs of British Columbia Douglas fir, previously part of horseshoe pits where the patio now sits. Similarly, their bar top is salvaged British Columbia Douglas fir timbers from 1903, once used as power pole cross beams by AltaLink in Southern Alberta.

Sustainable Spirit

  True sustainability is much more than just a word. Visibly expanding its many branches through smaller steps, together with the implementation of new and innovative ideas, remains an absolute priority for the team at Fernie Distillers.

  They’re actively working to reduce their environmental impact in many ways, and hope that their efforts will influence others to follow suit. By locally sourcing ingredients and reducing their carbon transportation footprint, they’re building connections with their community, and in turn, supporting the economic structure of the area. The distillery has also gone green with their Yarai acrylic barware, and only use recycled paper bags for all the sales in their shop. Neighboring businesses have also abandoned plastic. Rutherford and Hayden believe that spreading the word about these initiatives will help create an environment where sustainable practices are increasingly accessible, better understood, and more easily implemented.

  A project in sustainability was Rutherford’s latest brainchild. She wondered what could be done with the distillery’s hundreds of continuously used barley bags. After speaking with the sewing room teacher at The Fernie Academy School, a progressive student project took flight. Starting in September 2019, students will work to reconfigure them into attractive reusable shopping bags, and 100% of the proceeds from the sales will go directly to the school.

Fernie Fog and No.9 Mine

  A Fernie Distillery best seller, Fernie Fog liqueur was born from the idea of creating a black tea and bergamot infused blend with just the right amount of demerara sugar and vanilla. “It’s versatile and unique, and has really struck a chord with our customers,” Rutherford said.

  Their No. 9 Mine Vodka is wheat-based and rich in flavor, acknowledging the history of the Fernie miners who toiled below ground during the mine’s prosperous operation. Although dismantled in 1958, the mine’s remnants still sit along the Coal Creek Heritage Trail. Visitors to the area can still view the conveyor building, decaying ventilation fans and blocked tunnel entrances. 

  Infused with juniper, citrus fruit, and botanicals, the distillery’s blog deems Fernie’s Prospector Gin, “a clean, pure spirit, which can be perfectly flavored by the distiller or mixologist, or enjoyed in its most honest and raw form.”

  The distillery produces new spirits and liqueurs seasonally. They recently released 5th and Park Damson Gin, made with locally grown damsons that are picked just 500 meters off the property in Fernie Gardens.

The Usual Suspects and The Oddballs

  There’s a little something for everyone at Fernie Distillers, from that refreshing daiquiri made with pineapple and green cardamom-infused vodka, to an old fashioned stinger on hand-cut ice. Looking for different and unusual? They’ve got that covered too. Try the vodka espresso, a smooth mix of their No. 9 Mine Vodka, Fernie Fog, cold brew coffee, demerara sugar, Miraculous Foamer bitters, house coffee, cacao bitters and nutmeg.

  Whether skiing the slopes in winter or biking the beauty of the Elk River Valley trails in the summer months, Fernie Distillers offers guests excellent service and products. Their success is fueled by the dedication of those who live and work in a vibrant and historic town dripping with myth and legend.

With less than 200 bottles per batch and one of the industry’s few female distillers at the helm, Fernie Distillers proudly recognizes and celebrates all that Fernie has to offer, one exceptional spirit at a time.

  Fernie Distillers is open every day of the week except Tuesday. Fall cocktail hours are 4-10 p.m. on weekdays and 2-10 p.m. on weekends throughout ski season.

For more information, visit their website at…https://www.ferniedistillers.com

https://www.ferniedistillers.com