This story comes to us courtesy of the Albany Herald. I posted a few weeks back about Millercoors reaching record low usage of water and now it looks like they have been putting massive recycling programs in their US plants. This is just marketing you say. Well maybe but we need to wait for the commercials. One factor could be that by recycling the waste product they generate revenue, up to $1.5 million at the Albany plant. So instead of paying to haul away 40Tons of waste every month, they are getting paid to have it hauled away. Please give the article a read by following the link. http://www.albanyherald.com/news/2013/sep/24/millercoors-now-landfill-free/
Another Pictograph, this one from Finance Online. Here is the original Link. http://financesonline.com/beer-vs-wine/
This is another reference to the bubble everyone seems to think or maybe want in a strange way to happen. Sorta like a bug, See I Told You So. However I believe that after you read this analysis from Dr. Bart Watson you should agree that there is a heck of a alot of room left in the craft beer marketplace.
AB is donating over 2000 cases of drinking water to the American Red Cross for their use in flood relief efforts in Colorado. I know what some of you are thinking and yes there are jokes to be made. But did you know that besides monetary support, over the last 25 years Anheuser-Busch has donated more than 72 million cans of emergency drinking water following natural and other disasters. Pretty Cool.
I posted about my annoyance with the early onset of Pumpkin beer last year and it seems that others feel similar. I understand why breweries are putting the Pumpkins out earlier, they make money. So, I do not fault the breweries or distributors for making the most by stretching the season. I just try not to drink pumpkins until October. I say try because I did have a pumpkin shandy from Travelers and two new Chech Republic pumpkin beers from Kor, but for the next two weeks no more. October 1st, I will have my Pumking and track down a Punkin. After that the pumpkin beers will fall as I see them. Then in November its harvest time. Here is an article from Yahoo Finance where Michael Felberbaum discusses this topic with some brewers. http://finance.yahoo.com/news/early-pumpkin-beers-brew-dismay-183740446.html?goback=.gde_92612_member_270996034
This comes from an article in Beverage World. It breaks down some of the important point for changing a fleet to an alternative fuel, such as, Compressed Natural Gas. Distributors can install the infrastructure for refueling the fleet at the warehouse, where all of the trucks should be returning every night. The issue is the time for a return on investment, which depends on multiple factors. (read the article) However, in the long term you will save money, making you more competitive, and it shows a commitment to the local community and environment. As fuel prices increase, I feel, this will become the norm and not the exception. http://beverageworld.com/articles/full/15916/the-cost-conundrum
This is an excellent article from Craft Brewing Business. Chris Cowell interviews the President of the Nation Beer Wholesalers Association about the Craft Beer Bubble. This is worth a read. http://www.craftbrewingbusiness.com/business-marketing/nbwa-president-gives-take-craft-beer-bubble/
This is the first of , hopefully, many posts related to the "Science of Beer". This article is from the NBC News science section. http://www.nbcnews.com/science/biology-behind-beers-bite-youre-tasting-carbonic-acid-6C10962819 It explains how CO2 creates and enhances the bite from carbonic acid. The article mentions that the bite is greater if the beer is cold and that the warmer the beer the less the bite. I believe the explanation is that the solubility of gas is inversely related to the temperature of the solution, or as the temperature goes up, the amount of gas get lower. So at lower temperatures the amount of CO2 dissolved in the Beer is higher and will lead to the formation of more carbonic acid and thus ,what the researchers are calling, more bite.