Blog Entries Tagged as beer

BevStar Awards 2012: We Finally Have Our Winners!

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Category: General Blogs  |  Tags: beer

After a lengthy judging process involving a record number of entries this year and a self-imposed media blackout until the official winners' issue started arriving this week, we are very pleased to announce the winners of the 2012 Beverage World BevStar Awards. For those just joining us, the BevStars recognize new product innovation across all of the major beverage categories.

We received a particularly robust shower of entries in the Energy & Functional category—so many that we decided to split it into two separate categories this year. It really reflects the level of innovation in those segments. If you recall from our 2012 State of the Industry report, energy drink volume returned to double-digit growth last year, with an increase of more than 17 percent in 2011, according to Beverage Marketing Corporation.

Without further ado, here's the list of this year's winners. For details on all of these brands, read the July 2012 issue of Beverage World. Congratulations to all!

BEST IN SHOW
Ruthless Rye IPA, Sierra Nevada Brewing Co.

BEER
Gold: Ruthless Rye IPA, Sierra Nevada Brewing Co.
Silver: Deviant Dale's IPA, Oskar Blues Brewing Co.
Bronze: Bronx Pale Ale, The Bronx Brewery

BOTTLED WATER
Gold: MyCause Water, Panacea Beverage Co.
Silver: Elevate Enhanced Fiber Water, 912 Corp.
Bronze: Karma Wellness Water, Karma Kulture LLC

CARBONATED SOFT DRINKS
Gold: Spindrift, Spindrift Soda co.
Silver: Dr Pepper Ten, Dr Pepper Snapple Group
Bronze: HotLips Cranberry Soda, HotLips Soda Co.

ENERGY
Gold: Monster Rehab, Monster Beverage Co.
Silver: Slap Frozen Energy, Brain-Twist
Bronze: Berry Rain, RevHoney

FUNCTIONAL
Gold: Neuro Sun, Neuro Beverage
Silver: Ralph & Charlie's Aloe, Ralph & Charlie's Beverage Co.
Bronze: Modjo Hydrate Elite, Cellutions

READY-TO-DRINK TEA & COFFEE
Gold: Honest (Not Too) Sweet Tea, Honest Tea
Silver: RealBeanz, RealBeanz LLC
Bronze: Tao of Tea, The Tao of Tea

SPIRITS
Gold: Purgatory Vodka, Alaska Distillery
Silver: Apple Pie Moonshine, Ole Smoky Moonshine Distillery
Bronze: BuzzBallz, BuzzBallz LLC

WINE
Gold: FlasqWines, JT Wines
Silver: Blanc de Bleu, Premium Vintage Cellars
Bronze: Xavier Flouret La Pilar Malbec, Cognac One LLC

For those brands that entered but didn't take a gold, silver or bronze in any of the categories, don't fret. Competition was particularly stiff this year and the decisions were all very difficult for all of us on the judging panel. And there's always next year. We'll be announcing a call for entries some time in December.
 

Toasts & Spills: NYC Edition

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Category: General Blogs  |  Tags: beer

 

few years back, I started a semi-regular feature in this space called Toasts & Spills, kind of a thumbs-up, thumbs-down on certain events, people, innovations, etc. around the beverage world. A couple of New York City-related occurrences over the past several weeks have made me realize it’s high time I wrote another one. 

Since I like to end things on a positive note, we’ll work backwards and start with a Spill.

Just by my mentioning New York, you’ve probably already figured out what the Spill is, unless you’ve been having your mail forwarded to Under a Rock, USA. New York Mayor Bloomberg’s proposed ban on soft drinks in containers larger than 16 ounces is yet another attempt to oversimplify the nation’s very complex obesity issue by vilifying one particular product rather than promoting a healthy lifestyle through a balanced, educational approach. Polls have shown that consumers—from New York and far beyond—overwhelmingly oppose such a ban, but that doesn’t mean it still shouldn’t be cause for alarm. Bloomie tends to get what he wants. And now, the local government in Cambridge, Mass., has announced a similar proposal. The bad idea has gone viral. 

But, to be fair, there are some good ideas coming out of New York. Case in point, this month’s Toast: The Good Beer Seal, which recognizes the city’s independently owned and operated bars with a commitment to craft beer. I had the good fortune to attend the induction ceremony for the most recent class of Good Beer Seal bars, held last month at popular beer bar and founding Good Beer Seal member Jimmy’s No. 43, in the city’s East Village. What makes the designation so sought after among local watering holes is not only must craft and specialty imports account for 80 percent of their offerings, but they also must provide education to staff and clientele on the beers they serve and be active in the community through responsible stewardship and charitable actions. 

A Good Beer Seal is a sort of spiritual cousin to the U.K.’s Cask Marque, which appears on the doors of pubs that serve quality cask ale. The eight inductees last month were Idle Hands, Dive Bar and Earl’s Beer & Cheese, all in Manhattan; Sycamore, 61 Local and Pine Box Rock Shop, all of Brooklyn and Adobe Blues and Killmeyer’s Old Bavaria Inn, on Staten Island. That brings the total number of Good Beer Seal bars to 40, in all five boroughs of New York. 

The ceremony began the official countdown to the city’s Good Beer Month—this month, actually—spotlighting Good Beer Seal bars and local brewers through special promotions, bar crawls and charitable benefits. 

And here comes the cognitive dissonance part of the column: Jimmy Carbone, Jimmy’s No. 43 owner and host of Beer Sessions Radio on the Heritage Radio Network, read a special proclamation from none other than Mayor Bloomberg in honor of Good Beer Month. 

At least one segment of the beverage market is safe. Just no one tell the mayor that an imperial pint is a 20-ounce pour.  

Strength in Numbers?

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Category: General Blogs  |  Tags: beer

“If you are a startup here and quality is not on the top of your list, get out.”

Of all of what was said in private conversations and in public forums, both on- and off-the-record at last month’s Craft Brewers Conference (CBC) in San Diego, it was that one 18-word, Twitter-friendly sentence that seemed to resonate the most. The statement came from Brewers Association (BA) director Paul Gatza during his general session address and struck such a chord that it took several minutes to tweet it because whatever mobile signals existed were eaten up by hundreds of other smartphone-wielding attendees trying to post it simultaneously.

It was particularly pertinent at a time when there is something close to 1,000 breweries in planning, by the BA’s reckoning. And, as I write this, BA just announced that the number of operating craft breweries in the United States has hit the magic 2,000 mark. The number hasn’t been that high since the turn of the 20th century and this time we don’t appear to have an imminent Prohibition looming.

So it was safe to assume there were quite a few startups in the audience of a few thousand (a record-shattering 4,000-plus attended the four-day event).

It seems like a no-brainer that quality should be on the top of everyone’s list. But when so many new players are getting into a red-hot segment, the question in the back of my mind is, how committed are all of those newcomers and soon-to-be-newcomers? Are they serious about handing their lives over to what’s essentially a 24/7 job or do they just like beer and think it might be cool to run a brewery?

I would like to think that most fully understand what they’re getting themselves into and are going to be religiously devoted to ensuring the best product quality. And the mere bandwagoners who aren’t, well, Darwinian dynamics hopefully will play out.

It’s such an exciting time with so many breweries on the scene and so many in the pipeline. Are all going to produce top-quality products? The laws of probability say no. Will every one of them succeed? Again, no. Is there a correlation between quality and success? Of course there is. That’s not to say it’s a foregone conclusion that all quality producers will succeed, but it’s a heck of a good first step. There are plenty of educational tools out there that new brewers should be taking advantage of to keep them on the right side of quality, be they from the Siebel Institute, the Cicerone certification program, the curricula at UC Davis or the Brewers Association itself, just to name a few.    

Sitting in that CBC general session audience could have been the proprietors of the next Sierra Nevada or New Belgium. And those, among the other startups in the audience, are the ones who know that all begins and ends with the quality of what’s in the bottle, keg or can. No one wants another mid-’90s-style shakeout.

And by the way, the answer is no. No one got up and left.

It’s a start.

Laugh Along Even Though They’re Laughing at You

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Category: General Blogs  |  Tags: beer

So, a couple of interesting events occurred this week and in an odd sort of way, they’re spiritually related. In New York, I got to see one of my favorite bands that had been on hiatus for the better part of a decade and hadn’t played in the city since 1998. The band is the Britpop combo Pulp, of whose most famous song I was reminded when I attended the second event, a wine festival in a Western U.S. city billed as a “Rock & Roll” wine event (complete with a performance from another band that peaked in the ’90s but whose return was far less triumphant than the aforementioned band from Sheffield, England. (Basically a glorified one-hit wonder, maybe a one-and-a-half-hit wonder if I’m feeling generous).

The song the latter event evoked was “Common People,” basically about a wealthy, bourgeois art student who cluelessly and patronizingly says she wants to live like the common folk. It’s completely lost on her why such a thing is not possible for someone whose rich dad is always a phone call away to bail her out.

What does that have to do with wine? Well, it wasn’t so much the drink itself, but the very forced nature of the tasting festival. It tried to hit attendees over the head with the fact that it was a “rock & roll” event, as if to say, “See, wine understands the common people.” (The cheap plastic tasting cups didn’t help matters. They just came off as tacky).

I’m not saying wine isn’t as flexible a beverage as beer, as far as consumption occasions are concerned. Quite the contrary. But I almost got the sense that the organizers were so self conscious about the—often misguided—perception of wine as a drink that encourages snobbery that they overcompensated by desperately trying to connect with everyday folk by producing a transparently artificial, raucous, rockin’ time. It’s like a multimillionaire buying a Chevy Cavalier in an attempt to “keep it real,” but driving it home to a personal car elevator.

Wine’s a great beverage and has every right to go after traditional beer occasions, just as beer has done with what had been historically perceived as wine occasions. But when it tries too hard, it just comes off as disingenuous and a little desperate.

So Much Bad News!

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Category: General Blogs  |  Tags: beer

I also thought of entitling this column, ‘We don’t get no respect!’ Either headline would work. What I am referring to is something that has been in the background of the beverage business for a long time: how consistently negative the coverage of this industry is by the mainstream news media.

Let me prove my point. Here’s a list, off the top of my head, of some of the ongoing news stories related to our industry we see in the headlines each week: Alcohol abuse, the obesity epidemic, energy drinks and teens, carcinogens in sodas, carcinogens in cans, drunken driving, water shortages, fungicide in orange juice, fizzling soda sales. Like I said, that’s just off the top of my head. I know there are plenty of others.

We all work in a business that many of us are quite proud to be associated with, and yet swirling around us every day is this cloud of negativity being constantly pushed by the 24-hour modern-day news cycles. Each day, it seems, there’s some new piece of bad news eating away at our industry—and our sense of pride in what we do.

The latest target of a lot of the media has been Pepsi, really ever since brand Pepsi dropped from being No. 2 to No. 3 behind Coke and Diet Coke. It all makes for dramatically entertaining news, and it sells papers and boosts website visits I’m sure.

Here’s another example from FoxNews.com, from a story titled: “The Surprising Health Benefits of Beer.” “If you’ve got party plans this weekend, don’t be afraid to knock back a cold one,” the story begins. “Beer has several surprising health benefits. Despite beer’s bad reputation, it actually has a number of natural antioxidants and vitamins that can help prevent heart disease and even rebuild muscle. It also has one of the highest energy contents of any food or drink. Of course, this means you need to set limits—one beer gets you going, four makes you fat.” Even this good news is reluctantly spewed forth, couched in warnings and encouragements to move beyond our fears of a beverage that’s been loved by billions since, well, Ancient Egypt!

How did we come to find ourselves the constant butt of jokes, warnings and criticism? Part of the reason I think is that beverages are just so taken for granted by the modern day world, that it’s a dog-bites-man kind of thing. The only thing the news media think is of interest are the sensational or the downright negative. Perhaps if we sold iPads rather than soda pop, we’d get a little better press? (Bad example. Sometimes they don’t like you just because you’re too successful, too.)

Well here’s a solution. Maybe beverage companies should show off to the general public just what it is they do. Make it clear that producing, distributing and marketing a beverage is hard, complicated work and shouldn’t be taken for granted. That’s a story we tell in Beverage World each month. Maybe it’s time the rest of the world heard it too.