Category: Beyond Beer
Expert Topic Adding Pizazz to Can Ends
It would be difficult to gauge how much thought end users think about can tops. Even with the proliferation over the last decade of cans in the craft beer space, not many drinkers give thought to how a can opens, so long as it opens properly.For brewers, there are options for these can ends that are not only functional but can add a certain aesthetic to a beer.
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News Boston Beer Reports Tough Year with Shipments Down 6% – Announces New CEO
Dave Burwick, CEO and president of Boston Beer Company has announced his retirement as of April 1st. He will continue to serve in an advisory role with the company through March 2026. The news comes after the company released its fourth quarter financial results which show shipments down by 6.2% for the full year 2023.
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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 The Rise of Athletic Brewing – Where it Started and Where Will it Go
Who would have thought? One of the most talked about beers in America doesn’t have alcohol. Athletic Brewing has become the king of the fastest growing segment in the alcohol beverage industry. And it all started here on ProBrewer.
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News Athletic Brewing Releases ‘Soul Sour’ to Raise Funds for Michael Jackson Foundation
Athletic Brewing Company, the largest non-alcoholic brewer in the U.S., announced the fourth annual release of Soul Sour in celebration of Black History Month. 100% of the profits from the 2024 release of Soul Sour will be donated to Sacred Heart University (SHU) and the Michael James Jackson Foundation for Brewing & Distilling (MJF).
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News American Cider Association Announces Recipients of Excellence Awards
The American Cider Association (ACA) has announced the recipients of their annual Cider Excellence Awards at CiderCon 2024 in Portland, honoring individuals, businesses, and organizations from around the country for their achievements in, and contributions to, the U.S. hard cider industry.
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News Beer is Clear Favorite Over Wine and Spirits in the Non-Alcohol Category
According to a recent poll, 58% of Americans participating in Dry January chose a low-alcohol or no-alcohol beer to help them achieve their goals. 55% of the respondents say that the quality of non-alcoholic beer has improved over the past few years.
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News Featured Interview: Bravus Brewing – First Non-Alcoholic Brewery in US
When Phillip Brandes started the first non-alcoholic brewery in North America in 2015, little did he know that this tiny segment would soon become the fastest growing category in beer. Phillip, who uses a proprietary method to make beer with less than 0.05% abv, is now discovering the advantages – and the challenges, of selling non-alc beer.
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Expert Topic The Future of Fruit Beers
Chris Hodge has seen a lot of change in the 30 years he has worked in and around the American craft beer industry. Whether in his roles working for distributors and importers or as the CEO of Worthy Brewing, Hodge has seen trends come and go. After seven years in his role as Director of Sales for Oregon Fruit Products (OFP), he has watched craft beer’s relationship with fruit evolve.
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News Growth in Low and No-Alcohol Beverages Continues to Grow – Worth $1.8B in US
Growth for low and no-alcohol beverages continues to impress, with latest figures indicating that growth for the two categories grew by 5% globally in 2023 and is expected to grow another 15% in the US through 2027. The no-alcohol market in the US is now worth over $1.8 billion.
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Sponsored The Art of Collaboration: How to Successfully Partner with a Non-Profit with Chris Geib
The Brewing Industry has always been entrenched in the community, supporting causes by what they do best – bringing people together and making great beer! But is it always beneficial for the brewery and industry partners?
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Sponsored Fermentation Analysis – Understanding Free Amino Nitrogen (FAN)
Free Amino Nitrogen (FAN) is a critical parameter in beer analysis that leads to a healthy fermentation, and thus better beer quality. It is a measure of the concentration of amino acids and small peptides that are essential for yeast metabolism. In simpler terms, it is an indicator of the amount of food that is available for yeast, helping them convert sugar into alcohol during the brewing process more effectively.
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Sponsored Diversification 101: Can a Brewery Make Hard Seltzer?
As the demand for “healthy” alcoholic beverages grows, breweries are looking to diversify their product offerings. Many have their eyes on low-calorie, light-tasting drinks like hard seltzer. But can a brewery make hard seltzer? As it turns out, yes! Most breweries are in an excellent position to add hard seltzer to their existing product line. Learn from Jim Weatherwax at Oskar Blues Brewing Co. how the company built on their long history of innovation to launch the first national craft hard seltzer with Wild Basin Boozy Sparkling Water. Case Study: How Oskar Blues Brewing Co. Started Making Hard Seltzer
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Using Artificial Intelligence to a Brewer’s Advantage
There is a lot of talk when it comes to Artificial Intelligence (AI) and how it can shape the world around us. The beer industry is not immune from the technology and it is showing up in an increasing amount of ways from the front office, to the brew deck, and the tap room.
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Sponsored Add Wine Making Equipment to Your Beer Brewing Business – A Case Study: Odell Brewing Adds Wine Making Equipment to their Brewery
Odell Brewing is now the 23rd largest independent craft brewery in the country, distributing beer to 19 states. The company is 100% employee-owned. Odell has its roots in innovation and creativity that meets balance, consistency, and quality in each brew. This balance is not just a philosophy for the beers Odell Brewing crafts. It’s a foundation for the company as a whole. Odell Brewing recently announced the introduction of a winery in 2020 to its portfolio. Learn why they decided to diversify the brewery and find out about some of their challenges and opportunities in the process of adding wine making equipment to their beer brewing business.
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Expert Topic Brewers are Innovating in New Beverage Spaces
There was a period of time, and it wasn’t too long ago, when craft brewers were urging other brewers to stay in the beer lane. Focus on the beer, don’t think about flavored malt beverages, or other liquids, some industry leaders said. Be beer manufactures, stick to the mission, they urged.
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News Ackley Brands Winery Buys Mac & Jack’s
There are a lot of craft brewery owners who are ready to exit the industry and are quietly looking for a buyer. But who is buying craft breweries in this new era of slow growth? The wine industry may be one avenue to look at. Ackley Brands, a family-based, Pacific Northwest company that owns several Northwest wineries announced that it has acquired Mac & Jack’s Brewing of Redmond, Washington.
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News Brewery Creates First Commercial Beer Using All Unmalted Barley
Cool Cousin Brewing in New York had made a beer entirely from unmalted barley, instead creating wort by adding an exogenous enzyme cocktail in the mash. The process is ostensibly to save water and carbon dioxide in the brewing process.
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Brewing Beer with Tea
There are endless ingredients available to brewers these days, from fresh fruits and herbs, to candies, salts, coffee, and more. Tea is a fascinating ingredient, but not often used by brewers. It can bring depth of flavors to nearly every style and the varieties in the tea realm bring unexpected character to the glass.
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News Sales of Spirits Fall by 4.2% in First Half of 2023
A report from the Wine & Spirits Wholesalers of America (WSWA) shows that sales of spirits in the US fell by 4.2% during the first six months of 2023. Sales of premium spirits took the biggest hit with products over $100 per bottle falling by two digits.
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Expanding into Craft Distilling for the Craft Brewer
The wine industry has a saying: it takes a lot of beer to make good wine. When it comes to spirits, there is actual truth in the saying. Distilling and brewing share a common production core, one that is synergistic in ways that are less applicable to wine. The commonality has intrigued many brewers and the industry has seen many beer and spirit operations open around the country. There are some hurdles to the process, unsurprising in the world of beverage alcohol, but the potential for expanding markets beyond beer are worth exploring.
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Sponsored Thirty-Three Questions on Taste Rich Distilling… Answered.
It provides you with answers to some of the most important questions surrounding distilling. In an easy and concise way. It may take away some of the “magic” other teachers have thrown at you, but I’ll replace that with real and tested answers and solutions you can use in your day to day distilling operation. It’s the questions I had when I started out in this industry. And this article is about sharing the answers I found with you.
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News The Future of Hard Seltzer
Posted by Tom McCormick
Don’t count out hard seltzers, at least according to one industry consulting firm. Although hard seltzers have generally gone through a rather quick boom/bust cycle, the category is forecast to grow globally at a compound annual growth rate of 8.2% up until 2028.
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