I got a call from CNBC to offer a few thoughts on the news that Coke was taking a 10 percent stake in Green Mountain for a cool $1.25 billion. It'll certainly give SodaStream a run for its money and it'll be interesting to see how Pepsi responds in the coming days/weeks. (Another deal in the near future, perhaps? Pepsi is mum).
"Gamechanger" is CNBC's word, not mine. I think it's a bit strong. The deal doesn't necessarily change the game. It does, however, make it a bit more fun to watch.
I know I’ve written about this a bunch of times before, but every time I go abroad I am absolutely floored to discover just how much American craft brewers have been influencing the craft scenes—both established and burgeoning—around the world. And each time I’m in Europe, the extent to which that impact is felt always seems far greater than it was on my prior visit.
Just in the past two months, I returned to a trio of Western European markets known for their own venerable beer traditions. It was those same traditions that previously influenced craft brewers in the U.S. I’m talking about Belgium, Germany and the U.K.
In a column last year, I rhapsodized about the craft beer renaissance in London that very much mirrored the early days of the U.S. boom. I won’t spend too much time on that particular market, except to say that the American craft influence—what I like to call the “brewmerang effect,” wherein beer countries that had inspired small U.S. brewers are now home to a new generation of brewers inspired by the Yanks—seemed far more pronounced than my previous visit, just seven months prior.
Belgium was a true revelation. It had only been two years since my last visit, but the number of breweries making U.S.-inspired hop-forward beers seems to have increased exponentially in that time. They’re also producing styles like imperial stouts and porters and ramping up their whiskey barrel aging activities—including in cooperage that once housed that most American of spirits, bourbon.
American craft brewers have gotten quite adept at producing their own riff on classic Belgian styles. The Belgians are now returning the favor. Of course, it’s not just out of admiration. There’s a real commercial reason. Since about 60 percent of the output from independent Belgian breweries is exported, Belgian brewers now need to compete with the 2,600 or so brewers in a country that was only too recently treated as a punchline on the world brewing stage. That is far from being the case now. And, when it comes to the Belgian styles that American beer consumers have come to love via stateside craft producers, the Belgians might just be asserting themselves a little bit and reminding the world where those varieties were born.
Surely the same dynamic couldn’t be playing out in that other Western European bastion of centuries-old brewing heritage, the lager-centric home of the Reinheitsgebot, Germany. All I needed to do was step foot in the new Berlin gastropub Das Meisterstück to discover how wrong I was. The portrait of Brooklyn Brewery brew master Garrett Oliver on the wall of Das Meisterstück was a pretty good hint as to the types of delights available on tap and in bottles in the Berliner bar/restaurant. We’re not talking just pils and weissbier here. Imperial brown ales, IPAs, stouts, farmhouse ales and other decidedly non-German styles were on the menu—most of which were not imports, but were from new Deutschland breweries.
Europeans no longer find American beer a joke; in fact, U.S. brewers are having the last laugh.
A new year means new opportunties to reap the spoils of victory. Well, the most we can offer you is bragging rights--in the form of a gold, silver or bronze medal in our Fifth Annual BevStar Awards.
We've made a few tweaks this year to the competition that recognizes innovation across all major categories of liquid refreshment and beverage alcohol.
This isn't a traditional contest where the judges taste and grade. While the tasting is a key component of our judging criteria, we also select the winners based on innovation in ingredients, packaging design, market positioning and the overall value proposition the product represents.
We'll be selecting winners in categories we always have, with a few tweaks here and there. (The quality and quantity of entries we've received in the past guides us in fine tuning those categories.)
Those categories include:
• Carbonated Soft Drinks
• Bottled Water (including enhanced/value-added water)
• Energy & Functional Beverages (or "New Age," if you will, though the segments aren't so new anymore)
• Hard Cider (This exploding segment gets its own category this year)
• Wine, Sake, Mead & Alternative Alcohol Beverages (FMBs and flavored alcohol beverages also fit in here)
• Ready-to-Drink Tea & Coffee
• Juice & Juice Drinks
You can enter as many products as you like, as long as they were introduced to the market between June 1, 2012 and March 1, 2014.
To enter, please e-mail the following to firstname.lastname@example.org:
1. Product Name
2. Parent Company
3. Contact Information
4. High-Resolution Product Image
5. A BRIEF description of the product and why you think it should win (maximum: 75 words)
6. Names of any packaging/labeling design, branding, ingredient and closure companies that played a role in helping to create the brand (very important).
If your entry qualifies, you'll receive an e-mail detailing where to ship a product sample.
If you make it to the product sample phase of the competition, I'd like to request that for the sake of the environment, tidiness and (mostly) sanity, please do not use foam packing peanuts when shipping your beverages.
Since this is our ninth annual HIT List issue, I’ve been doing some thinking about which beverage category would qualify as the most HIT-worthy. It didn’t take too long for me to decide. As we noted on the cover of our May 2013 issue, few segments are enjoying the kind of momentum that cider has been experiencing. Growth has been in the mid to high double digits and the large beer producers have been taking notice, marketing their own interpretations of the classic category. The real tipping point came in 2012 when MillerCoors bought the artisanal cider brand Crispin, one of the real standouts among modern cider brands. And Boston Beer has been one of the top innovators in the space with its Angry Orchard line.
Now, like craft beer, the category is starting to get its own specially designated weeks. October brought New York Cider Week, a sizeable success, especially from an educational standpoint. It really highlighted just how diverse and culturally dynamic a product fermented apples (and often pears) can be, well beyond just the sweet, low-ABV products American consumers have traditionally encountered in mainstream channels.
And, when we think of cider-producing countries overseas, there’s a lot more going on across the continent, beyond the U.K. and Ireland.
Spain, specifically its Asturias region, boasts a rich cider heritage, with offerings whose flavor profiles are more reminiscent of the wild ales of Belgium than the sweetness-forward brands that have made up the lion’s share of the category’s U.S. volume. The Spanish also have their own pouring method: The pourer holds the bottle up high, a good five or so feet above the glass and lets a perfectly linear stream artfully descend toward the serving receptacle. It’s not just theater; the practice actually aerates the liquid and cuts some of the sourness.
Back on U.S. shores, those transitioning from craft beer likely will be enamored of this next concept: Gianni Cavicchi, beer sommelier at Café d’Alsace, part of New York’s Tour de France restaurant group, teamed with Warwick, N.Y.’s Doc’s Cider brand to produce a wet-hopped cider (Check out our video at beverageworld.com/videos).
That roar you hear is the sound of IPA fans nationwide yelping with delight.
Those who have attended the Great American Beer Festival (GABF) over the past several years will know that the Brewers Association-presented event has grown into much more than the four tasting sessions that accommodate 49,000 brew seekers over a three-day period. It’s become a news-making platform for craft brewers and even the big brewers that extends beyond the walls of the Colorado Convention Center to the rest of Denver and in many cases well beyond the city limits. As always, it was a whirlwind few days for me as, like always, I tried to be three or four places at once so as not to miss anything. While that’s against the laws of physics, I was able to pick up a few tidbits.
GABF took place barely a month after the devastating floods in the festival’s home region and the beer community banded together to help neighbors rebuild. The festival had a specially designated flood relief donation area, headed up by two of Colorado’s leading craft brewers, Oskar Blues and Left Hand. Both earlier this year set up their own charitable organizations designed to give back to the community and help in crises such as these natural disasters. Left Hand in May introduced the Left Hand Brewing Foundation and Oskar Blues in September launched Oskar Blues CAN’d Aid Foundation.
Congratulations are in order for Mechanicville, N.Y.-based DeCrescente Distributing Co., which the National Beer Wholesalers Association (NBWA) and Brewers Association selected as Craft Beer Distributor of the Year. The two organizations presented the award jointly at GABF, noting that DeCrescente is well on its way to achieving its goal of 20 percent craft share in its local market by 2018.
Here Be Dragons
Preceded by the type of fanfare, mystery and intrigue reserved for the Seven Kingdoms of Westeros, Cooperstown, N.Y.’s Brewery Ommegang finally revealed on night one (Thursday, Oct. 10) of GABF what the latest addition of its Game of Thrones line would be. Fire and Blood Red Ale will be the third offering in the line officially licensed by HBO to tie-in with its hit series based on George R.R. Martin’s epic “A Song of Ice & Fire” book series. It will debut through Ommegang’s nationwide distributor network in spring 2014, coinciding with season four of “Game of Thrones” on HBO. Ommegang offered GABF attendees a sneak peek at the Fire & Blood’s artwork, which incorporates the series’ three dragons: Drogon, Rhaegal and Visarion.
Life After Death
Finally, I have to give a shout-out to Shmaltz Brewing Co. founder Jeremy Cowan who was showcasing He’Brew Death of a Contract Brewer black IPA. The beer marks Shmaltz’s transition this summer from 100 percent contract-brewed to running its own brick-and-mortar brewery in Clifton Park, N.Y. It’s been quite an eventful year for Shmaltz. Shortly after opening the brewery, Shmaltz announced the sale of its Coney Island brand to Alchemy & Science, a subsidiary of Boston Beer.