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.
In a recent article from Bryan Walsh and Time Magazine, we learn that MillerCoors has increased its efficiency of water usage to a record level. We all know that beer is mostly water, some more than others. However, water is used through out the process, from growing barley and hops, to cleaning cans and bottles. Most of the savings has come from increased efficiency on the farm. These cost saving techniques could help farmers in the future as the demand for water becomes greater and the cost of irrigation increases. There are many in the craft beer industry that try very hard to be Sustainable but as the cost of doing business rises, going green will become a necessity. http://science.time.com/2013/09/04/millercoors-gets-more-beer-to-the-barrel-with-water-efficiency/
The is a law passing around congress that would lower the excise tax on craft breweries "The Small Brew Act". The sales pitch is it would allow for growth and create jobs. The big boys are putting money against it but money behind "Beer Act" that covers all production. Here are some links that explain in more detail/ http://www.craftbrewingbusiness.com/news/the-beer-act-vs-the-small-brew-act-whats-the-difference/ http://www.brewersassociation.org/pages/government-affairs/excise-taxes http://www.fool.com/investing/general/2013/08/29/this-small-act-could-give-craft-beer-a-big-boost.aspx#%21 http://beerpulse.com/2013/04/how-the-small-brew-act-stacks-up-in-terms-of-dollar-savings-and-where-the-bill-sits-now-158/
Craft beer has made strong inroads into the stadium market over the last two years. I believe this supports the growth and the strength of demand for higher quality beers. This week at the Tampa Bay Times Forum, just in time Hockey season and the Bruno Mars Concert, World Of Beer is opening in Section 116 near center ice. Will we see another collaboration beer like C'est La Vie! , Grapefruit Slam ? How about - Hat Trick IPA or Center EisBock? At least this will make going to the "Donny and Marie Christmas" a little better. Now, what are the plans for Raymond James Stadium?
I thought this was interesting. If you look at the jump in regional Craft breweries versus Contract Breweries, there appears to be a correlation. I am guessing that many of the contract breweries started pushing there own brands. I am curious how the chart handles places like St. Arnold's Brewing in Houston, that also contract brews for BJ's Brewpub.
Craft Breweries are able to take advantage of a wider range of products that the larger brewers have ignored, that is until recently. This allows a brewery to have a relatively small number of highly successful beers and a line of specialty beers with lower volumes but meet the demand palate of the craft beer drinker. There has been a shift in the traditional brick and mortar storefront stocking of beer with more room being given to specialty beers. We have seen gas stations and convenience store with beer selections that rival traditional beer outlets. Craft Beer bars are popping up rapidly across the country and are happy to fill the demanding palate of their customers with a large rotating inventory of specialty beers and lower volume brands where Rare = Good. Take a look at the following link to read the full story from Beverage Trade Network.