Category: Beyond Beer
News New Report Shows Craft Spirits Continuing to Grow
The American Craft Spirits Association (ACSA) and Park Street released the Craft Spirits Data Project (CSDP) at its annual Craft Spirits Economic Briefing, which was held at New York Distilling Co. last week. The report finds that the U.S. craft spirits market share reached 4.9% in volume and 7.5% in value in 2021, up from 4.7% in volume and 7.1% in value in 2020.
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Beyond Beer featured expert topic supported by Marks Design and Metalworks
We work with businesses across a variety of beverage industries. From creation to storage, coffee to kombucha, MARKS has the knowledge and experience to take your business to the next level.
News Fast Expanding Saucy Brew Works Buys Cartridge Brewing
Cleveland-based Saucy Brew Works, founded just 5 years ago, has rapidly expanded across Ohio and beyond. Its most recent acquisition, the purchase of Cartridge Brewing just outside of Cincinnati will another brand-set to its portfolio.
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Expert Topic Identifying a Point of Sale System That Works for You
Brewery taprooms are the front line experiences for customers and a major source of income for most breweries. Having access to a smartly designed point-of-sale (POS) system that manages all your customer service needs along with providing access to insights and data are no longer mere luxuries, they are business necessities.
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News Firestone Walker Collaborates with Calwise Spirits to Create ‘Old Tom Big Sur Gin’
Calwise Spirits and Firestone Walker Brewing Company have collaborated together to create “Old Tom Big Sur Gin,” using a special mash made at the brewery. According to a press release, Firestone Walker generated a mash of traditional brewing grains with a complement of wine grape juice, all fermented with native yeast and bacteria.
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News Asahi to Enter Non-Alcoholic Beer Segment with Super Dry 0.0%
On the heels of the announcement that Keurig Dr. Pepper has invested $50 million into non-alcoholic brewer Athletic Brewing, the global brewer Asahi just announced the international launch of its alcohol-free beer, Asahi Super Dry 0.0%.
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News Keurig Dr Pepper Invests $50 Million in Athletic Brewing
Not that we needed any more signs that non-alcoholic beer is surging, but the investment of $50 million into Athletic Brewing Company by Keurig Dr. Pepper is one more indication that the industry sees a lot more growth in the segment.
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Sponsored Why Use Fruit Puree instead of a Fruit Extract?
The addition of fruit to beer is an ancient practice. Beer is an ancient craft with a basic recipe that predates writing, so it’s no wonder that brewers have experimented with a variety of ingredients during that time. The addition of fruit is a natural way to add interest to a traditional base style as well as increasing strength and nutritional value. Fruits can add sweetness or tartness. They mingle with malts and hops for greater aromatic complexity. They add novel qualities to beer flavor and color that can’t be accessed by grains alone.
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News Pilot Project Brewing Buys Milwaukee Brewing Co Facility to Expand Incubator Projects
Pilot Project Brewing, the brewery incubator based in Chicago has purchased the closed Milwaukee Brewing Co. brewery in Milwaukee. The 43,000-square-foot space includes a production facility, taproom and event space.
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Steps and Considerations for Making Hard Seltzer
While there are some sales numbers that suggest the hard seltzer category is slowing down and consumer preferences are shifting, there is still interest in the bubbly alcohol water and a chance for smaller producers to create a product that can have a solid impact on their home markets.
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Considerations in Brewing Non-Alcoholic Beer
Earlier this year at the Craft Brewers Conference in Minneapolis Pro Brewer sponsored a panel focused on the non-alcoholic beer space. Three panelists – Garrett Oliver of Brooklyn Brewery, Bill Shufelt of Athletic Brewing Co., and Keith Villa of Ceria Brewing – joined Beer Edge Editor John Holl for a wide-ranging discussion on process, flavor, and consumer preferences.
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Expert Topic What’s New and On the Horizon for Hard Kombucha
Kombucha is a long established beverage with a lot of passionate fans, and in recent years a number of breweries have branched out to add it to their portfolios. With a consumer bent towards “better for you” drinks and an interest in probiotics and flavor diversity both traditional and hard kombucha are gaining momentum in the general consciousness.
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Michelle McGrath on Hard Cider – What’s New and Happening in the Category
Among the major alcohol categories hard cider can often be overlooked. This is a mistake as the beverage, an agricultural achievement, has deep roots in America and continues to surprise and delight regular consumers. Michelle McGrath the executive director of the American Cider Association spoke with Beer Edge editor John Holl about all that is new and happening with cider.
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Mitch Ermatinger on Natural Wine – Is It a Fit For Your Brewery?
To hear wine folks tell it, craft beer and natural wine are kindred spirits. Both are quirky offshoots of the traditional beverage order, expand the flavor ranges beyond the ordinary, and remain a little difficult to define. In pushing beverage alcohol to new frontiers and places, there is an interplay between craft beer and natural wine, especially as beer increasingly mimics the flavors, aromas, and aesthetic of wine through barrel and wood aging, fruit and mixed culture fermentation, and other techniques.
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News Back to the Past – New Jersey ABC Sets Harsh New Restrictions on Breweries
The New Jersey Division of Alcoholic Beverage Control (ABC) has released long-awaited new restrictions on breweries in the state, shoving craft brewers back to the past by imposing new restrictions on their businesses. The new ABC ruling places restrictions on the number of events a taproom can host annually, puts a cap on special events a brewery can hold, prohibits food trucks at breweries and even prohibits a brewery from selling coffee at taprooms. There are a total of 18 new restrictions that breweries must now comply with.
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Keith Villa on CBD and THC in Drinks: Now and in the Future
The buzz around CBD and THC infused drinks has steadily grown in recent years, from faint whispers to celebratory screams. Once a pipe dream for cannabis enthusiasts, spiked seltzers and other beverages are increasingly big business. And near the center of the action is an unlikely advocate, the creator of the famous Blue Moon Belgian White.
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Distilling Primer: Scott Vaccaro Covers What Brewers Need to Know Before Opening a Distillery
As brewers of all size think about growth, diversification of offerings, and creativity, the idea of opening a distillery component has crossed most minds. While beer and spirits share a lot of the same space, there are a lot of practical, financial, and logistical issues to overcome with distilling that just do not exist in beer.
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News Selecting the Best Merchandise to Represent Your Brewery
Merchandise has become so important in the beer industry that some breweries will design and release t-shirts and hats long before the first fermenters are ever installed. To be sure, having the right merchandise can strengthen consumer bonds, raise outside awareness, and add to the company’s bottom line.
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News Chris Jackson of Seismic Brewing to Purchase Golden State Cider
Chris Jackson, founder and president of Seismic Brewing Company in Santa Rosa, CA has announced that he and his wife Ariel will purchase Golden State Cider of Healdsburg. The cidery was founded 10 years ago and uses locally grown apples for its production.
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News Expert Panel Explores Non-Alcoholic Craft Beer as Segment Continues to Grow
Posted by Tom McCormick
The U.S. non-alcoholic beer market surpassed $9.5 billion in 2019, and is projected to see a steady compound annual growth rate of 7.5% between now and 2026, according to Global Market Insights. More and more craft brewers are looking to the growing segment, not only to tap into the growth potential, but also to fulfill a need of their customer base, who often will switch back forth between full-strength beers and an occasional N/A.
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