I've got a Philly Sour in the fermenter about 4 days now, I was thinking of adding some fresh lemons/juice as I've got an overflowing lemon tree out the back. I've juiced some and have the juice freezing now. Would I just add the juice or some rind too or even while slices? Would I need to pasteurise it too? Lastly I was thinking of adding it on the last day before kegging, would that be a good time to do it? Thanks everyone!
Has anyone tried it, either alone or with other malts? If used in a mostly barley-malt mash, is there any advantage in taste over flaked, unmalted corn?
Fisher and Paykel 570litre stain less steel keg fridge. Can hold 5 kegs and a 6.8kg gas bottle Freezer section underneath. Includes 3 taps on door and 1 spare. Includes gas/3 flex beer lines and 3 sets of ball lock keg disconnects. Kegs not included $300 neg 0408226178
163 - summit ipa as a gift for tying for first on the jan competition i was given a huge bag of summit. found this recipe on hbt a while back and figured to give it a shot. i had bought a pack of summit last year and was really disappointed with it, this one already smells and tastes light years better. is making me thing maybe the summit wasn't bad but was the kveik i was trying out as well?
I am considering buying a AEB Corny Cornelius Keg 10L or something similar and want to know what people think about them other than bottles ? I will probably still use some bottles but the keg might be a good idea to have as well, i have a spare fridge and a cellar i can use in colder months and stock for xmas or birthdays , new or used they seem to be a few refurbished on Ebay with ball lock posts and pressure valve , tap and co2 regulator going for£160.
This time for advertising their competition claiming they had hidden "solid gold" cans worth £15k in their multipacks, when the reality is they were gold plated brass valued professionally by the winners and being worth about £500. Brewdog claim the wording was an "error".
Hi, I'm putting together a brew based on a recipe I have for a winter 'Wassail' beer by the Full Sail Brewing company. The recipe in the book quotes 56 IBU but I've tried two calculators (Brewfather & Brewer's Friend) both with the original and mine tweaked for the hops I have, and the IBU is half what is expected! I've adjusted the hop quantities for AAs though have slightly increased the Northern Brewer hops. The only thing I can think of is that hops at flame out are being counted since...
I can take no credit for this but would like to pass on the info... YouTube... Misty Ricardo...and follow! I mix bits from recipes to get where I want it and add as much heat as you like. Makes "British Indian restaurant" style curries. A bit of messing about to get set up but nothing you can't find at a decent supermarket or Asian store. This is tandoori chicken Madras..
So I'm soon brewing a mango and chilli mixed ferm sour. It'll be soured with lacto for 2 days then fermented 100% with a mixed brett culture I've made.
I am going to ass the chilis and mangoes to the fermenter. My question is about the mango husks and seeds... I'd like to add the mangoes whole or halved, maybe slashing the skin a few times. Does anyone have any experience of what leaving the husks/seeds in them would do to the beer? Would it impart some kind of almond like flavour in...
I've been asked by a friend to do a Corny-full of festive ale for his Christmas party... I've not done anything similar before. Do they take a long time to condition- and if so, is it too early to start thinking about getting it brewing?
Also if anyone has any particularly good recipes I'd be very grateful for pointers. He wants a malty, spicy dark beer but not too strong (say 5% abv)
I only joined the group a few days ago and today was my first brewday since joining so I thought I ought to give this a go - at least once.
Starting with the crime scene, I revamped our garden a couple of years ago. My wife wanted decking, a gazebo, and comfortable seating, I wanted a bar, win-win!
So this is where I also brew, at my bar, shown here in winter plumage (clear plastic PVC tarps fitted to two sides).
Just going to check the pressure on one of my King Kegs, I think I have a leak, I haven't done this before, but I thought I would fill the keg up to the tap(top tap) with water, fit the top cap tighten and the pressurise with small cartridge and then use a spray bottle to check for any leaks, has anybody done this, this way, or do you have any better ideas to check the barrel for leaks, thanks guys
Hi all, Thought I would try and write up my brew days here... This was my second go at an all grain brew - the Malt Miller Elusive Spellbinder coffee porter clone. Set up was quite straightforward, as I was doing BIAB I decided to mash with 26l and just have 4l sparge water on standby in a saucepan rather than using my HLT as well.
My set up is based on a 27l Burco boiler, a home made PID and one of those cheap 'solar panel' pumps for...
Flexzilla Keg Sprayer Recoil Poly Air Hose Kit (25 Feet) This Deluxe Recoil Keg Sprayer Poly Air Hose Kit comes with Flexzilla hose and has everything you need to hook up to a Keg Sprayer. The kit includes 25' of recoil poly hose and an adjustable sp...[Read More] Our Price: $78.74 [Add to Cart]
Flexzilla Poly Air Hose Kit For Keg Sprayer (25 Feet)This deluxe hose kit comes with Flexzilla hose and has everything you need to hook up to a ball lock Keg Sprayer. Using this Air Hose Kit with a keg sprayer allows you to use your keg for window ti...[Read More] Our Price: $78.74 [Add to Cart]
#2 Tapered Cork (12-Pack)This is a 12 pack of Number 2 Tapered Corks. These stoppers can be used to plug bottles, vials, etc....[Read More] Our Price: $2.30 [Add to Cart]
John Sebastiano Vineyard in Sta Rita Hills, California / Photo by Heather Daenitz of Craft & Cluster
You're sitting in a winery tasting room. The sun shines through the window as you swirl your drink. Just as you raise your wine to take a quick sniff, you hear a click. Your companion has just snapped a photo of you with your nose in your glass.
Now, there's nothing wrong with this picture, but it's one frequently spotted on Instagram feeds. To ensure that your winery shots stand out, we talked to four experts.
Alta Colina Vineyard and Winery in Paso Robles, California during sunrise / Photo by Heather Daenitz of Craft & Cluster
Lighting and Lines
"Photography is made up of two major elements, and that is light and line," says Heather Daenitz, founder and photographer of Craft & Cluster, an agency that helps wine brands communicate how their "wine gets from grapes to glass," she says.
"These two principles, light and line, are going to be important, regardless of the camera that you use," says Daenitz. "You could have the best equipment in the world, and if you don’t understand these two principles, your photos are only going to be okay."
Emma K. Morris is a Northern California-based photographer who works with wineries, resorts and restaurants in and around Napa Valley.
"The very best time to shoot, known as 'magic hour,' is the hour or so prior to sunset," says Morris. "This works well especially in the vineyard, so try to book your visit for the end of the day, if you can."
Just after sunrise and just before sunset make for great lighting, agrees Daenitz. But these hours may not be feasible for everyone.
"If you are in that space where you have to photograph in the middle of the day when the sun is directly overhead, then the next best option would be to try and find a shady spot," she says.
Morris adds that a porch with "filtered indirect light" can make for a nice photo composition.
If you shoot inside, look for a light source like a window, but shoot away from it so your subject isn't backlit.
If you aren't able to find shade in the middle of the day, Daenitz recommends using shadows to your advantage, which is where "lines" come into play.
The "rule of thirds" is a common principle utilized by many photographers.
"The rule of thirds is that if you were split a photo into three separate sections, either vertically or horizontally, you would want your anchoring subjects to sit in one of those sections," says Daenitz. "And that is going to help move your eye across the page."
State Bird Provisions at Scribe Winery / Photo by Emma K. Morris
Tell a Story
Noël Burgess is a feature writer at Monarch Wine and founder of WineoXperience, a guide that aims to help wine be "inclusive and equitable."
Burgess' Instagram account has approximately 44,500 followers. "When I’m looking through my iPhone lens, I try to have in my mind, ‘What am I actually seeing, and how am I feeling?' "
He also stresses to capture moments as they are.
"[If] someone is taking photos of me, I usually ask that individual, 'What are your expectations when you’re taking this photo? What are you feeling in this moment?' " says Burgess. "And I would say 99% of the photos someone takes of me, I’m laughing and smiling because they said something hilarious. It’s never, ‘Oh, can you fake smile?’ I really don’t want to do that. Let’s have a conversation. And then if something is funny, you’ll see a smile come out on my face."
Noël Burgess in a winery’s barrel room / Photo courtesy of Noël Burgess
Hannah Spiegel grew up around wineries in California and has a website/blog, Vino for Breakfast. Her Instagram account has approximately 13,400 followers.
"My whole thing is wanting to make [wine] casual and approachable," says Spiegel. "I think there’s a lot of pretenses around the idea that wine has to be very formal… And I found the way to stand out is just to be very authentic and true to what it is that you want your brand to be."
It's also important to pay attention to what makes a winery unique.
"I think every winery and vineyard is known for different things," says Morris. "Try your best to capture what looks/seems different about your location. If it's a hillside vineyard, capture the elevation and mountain backdrop. If it's a historic tasting room with gorgeous architecture, that's your golden ticket."
For wineries that look to stand out on social media, "make sure that your anchor point is a thing that is distinguishable as your vineyard or your property or your company," says Daenitz. "And honestly, the thing that I advocate for most often is showing off a person, a single person, because that is the most unique thing of any company."
Enjoying rosé at Reeve Healdsburg / Photo by Hannah Spiegel
Lights, Camera…Practice!
The right cameras and equipment to use can be challenging.
Morris recommends "both Canon and Nikon point and shoots with auto focus for beginning photography. Both have good tech support and assistance if needed, and most of the basic models are easy to learn and small enough to travel with."
"If you’re wanting to elevate beyond an entry-level camera, then you’ll want to start looking at a full-frame camera," says Daenitz.
Daenitz uses the Canon EOS 6D Mark II on her professional shoots. It's an "amazing" camera, she says. "It’s not cheap, but it’s also not as expensive as some of the other cameras on Canon’s line."
For beginners, she recommends the Canon Rebel series. "It’ll do everything that you need it to do," says Daenitz. Prices vary, but you can get some models for a few hundred dollars, "which is cheap in the grand scheme of cameras," she says.
Burgess and Spiegel shoot and edit photos on their iPhones. Adobe Lightroom is free to download on your phone. And Spiegel finds that she can use the free features on most photo editing apps.
"Adobe Lightroom is a great program to be able to adjust lighting, hue [and] all types of things," says Burgess. "And then one. thing I’ve been playing with recently is Prisma, a program where you can make artwork out of any of your photos."
Morris recommends quality apps over most filters. "Free or cheap apps like Snapseed and Afterlight offer color balance, sharpening and healing tools that are aesthetically preferable to the unrealistic look of heavy filters, like those offered through Instagram."
If you want to use Lightroom on your computer, Adobe subscriptions start at $10 a month, which will also include Photoshop.
But the secret to getting great photos? Practice.
"The more you take photos, the more practice you get [and] the better you get at it," says Daenitz.
Stephanie Tscheppe-Eselböck and Eduard Tscheppe / Courtesy Gut Oggau
There's a natural mystique in the air around Austria. A world leader in organic viticulture, an increased number of the country's winemakers have also embraced the natural wine movement.
In Austria, the category isn't defined from a legal standpoint, but it encompasses organic and biodynamic wines made in a minimalist style, without industrial methods such as chemicals, cultivated yeasts or even sulfites in some cases. When natural wines started to gain attention more than a decade ago, many dismissed them as a fad. However, these wines continue to gain favor among the world's top sommeliers and consumers alike, and Austrian winemakers find themselves at the vanguard.
"I am a classically trained sommelier, and was skeptical about the [natural wine] movement, but while writing my book [Wine Simple], I learned some things and got very interested," says Austrian native Aldo Sohm, wine director at chef Eric Ripert's Le Bernardin and partner of Aldo Sohm Wine Bar in New York City.
Neusiedlersee, Burgenland / Credit AWMB / Anna Stoecher
These wines hold particular appeal for a generation of wine lovers enamored with their distinct character, which often include funky aromas and cloudiness due to the lack of filtration.
"With natural wine, Austria in general was able to expand the sales channels," says Carmen Augschöll of the Austrian Wine Marketing Board (AWMB) trade group. "[And] not only in the niche market of hipster Brooklyn, but also on a larger scale."
Organic farming has gained momentum around the world over the past few decades, embraced even by large-scale producers. But the practice has taken off in Austria.
In 1993, the first year that organic viticulture was tracked in Austria, there were 529 acres of organic vineyards, according to Willi Klinger's Wine in Austria. That number more than doubled by 2000. In 2018, nearly 15,000 acres were certified organic. That represents more than 13% of the country's total vineyard areas.
Subscribe to Wine Enthusiast NewslettersGet the latest news, reviews, recipes and gear sent to your inbox.
Thank You! We've received your email address, and soon you will start getting exclusive offers and news from Wine Enthusiast.
"Austrians are culturally very environmentally responsible," says Kreso Petrekovic, a winemaker and natural wine importer in charge of Kreso and Zev Selections based in Brooklyn, New York, part of the ZRS Wines portfolio.
Maria and Sepp Muster / Photo by P Schwarzl
Austria has a long history of environmental consciousness. Biodynamic farming, which predates organic farming by 20 years and encompasses many of its practices, was developed by Austrian philosopher Dr. Rudolf Steiner in 1924.
The country is home to one of the world's first biodynamic wineries, Nikolaihof, which began to implement some of Steiner's principles in 1971. It's now certified by Demeter, an international organization for certifying biodynamic agriculture.
In 2007, a dozen top Austrian vintners created Respekt, an organization for biodynamic viticulture that now includes 25 wineries from Austria, Germany, Italy and Hungary.
This "green" mentality built a strong foundation for the country's natural wine movement, but natural wine isn't just about farming.
"It is a lifestyle," says Stephanie Tscheppe-Eselböck, who runs Gut Oggau estate in Burgenland with her husband, Eduard Tscheppe.
Wiengut Muster Cellar / Photo by P Schwarzl
French natural wines began to receive attention in the early 2000s. The movement appealed to a small number of Austrian vintners.
"Upon the return to my family estate [in 2000], we decided to fundamentally change things and have a new beginning," says winemaker Sepp Muster, one of Austria's natural wine pioneers.
Muster refused to use artificial sprays to protect his vineyards from mildew. His vineyards are in Austria's Styria region, where high annual rainfall often brings disease pressure.
The Muster estate earned its biodynamic certification in 2003. "You have to free yourself from old worries and trust nature," he says.
Muster and his wife, Maria, work exclusively with indigenous yeasts. The wines are bottled unfined and unfiltered, with little to no added sulfites. Their approach inspired Maria's brothers, Ewald Tscheppe of Werlitsch, who runs the estate with his wife, Brigitte, and Andreas Tscheppe, who runs his namesake winery with his wife, Elisabeth. They're not related to the Gut Oggau Tscheppe family.
They were joined by Alice and Roland Tauss, and Franz and Christine Strohmeier.
Together, the five families established Schmecke das Leben ("Taste Life"), a vintner collective with the goal to make "living wines" with a holistic approach. Another Styrian winemaker, Karl Schnabel, began to make wines without added sulfites around the same time.
Weingarten Mautren / Courtesy of Nikolahof Wachau
Austria's natural wine movement was spreading, yet the wines were initially met with disapproval. "We had to fight with the windmills," says Gut Oggau's Eduard Tscheppe. "We had to always explain why our wines were cloudy, or why they smelled the way they did."
Eduard Tscheppe had made more conventional wines, but when he bought his estate with Stephanie, they took the most natural approach to learn about their vineyards and how wines react without additives and filtration.
Today, Gut Oggau wines, as well as many other natural wines from Austria, can be found in some renowned restaurants and wine bars like Noma in Copenhagen, Septime in Paris and Maaemo in Oslo.
"Natural wines helped Austrians enter some establishments they never would have with Grüners and Rieslings," says Petrekovic.
What sets these natural wines apart is their lack of technical flaws like volatile acidity, signs of Brettanomyces and "mousiness," undesired traits for which natural wines are often criticized.
"They yield incredible textures, ageability and are resilient to flaws," says Mackenzie Hoffman, a sommelier and wine consultant at Domaine LA and El Prado Bar in California.
Kreso Petrekovic / Photo by Ivan Pancirov
A lot of it has to do with Austria's cooler climate. "Austrian wines have high acidity and low pH levels [typical for cooler regions], which naturally inhibit bacterial growth that cause technical flaws," says Petrekovic.
There is a perfectionist mentality that's so embedded in Austrian culture. Aldo Sohm makes wine with Gerhard Kracher, a member of Austria's most renowned family of winemakers. One day, Sohm met one of Kracher's neighbors, natural winemaker Christian Tschida.
"Meeting Christian, I learned that natural winemakers are maniacs in the vineyards and cellars," says Sohm.
"People often think that natural winemaking is easy, that you just oversee the fermentation and nature does the rest, but you have to strictly pick healthy grapes and have a very clean cellar," says Tscheppe-Eselböck. "It is hard work."
For many years, brewers and maltsters alike have come to know and love what has become the universal unit of measure for representing the color of a wort or beer: Lovibond. However, not all color measurement units are created equal, and Lovibond is no exception. We see the "L" suffix tagging along like an old friend after the descriptors of some of our favorite malt types (Caramel Malt 120L, Bonlander® Munich Malt 10L, to name a few!). But what does Lovibond measurement REALLY mean?
The History
In 1869, Joseph Williams Lovibond, a member of a brewing family, set out to establish his own brewery as part of the family business. In order to measure the outcome of his beer color and improve its consistency, he searched for a novel method. While observing colored light shining through a church window, Lovibond conceived the idea to utilize glass to create transparent, consistent color standards. It is from this idea that the original Lovibond Tintometer was created, and the research and development of color measurement using this method was born.
In the early 1900s, Joseph Lovibond became a pioneer in color measurement for use in various applications, developing innovative instruments to fit the needs of various industries. Applications included the malting, brewing, and distilling industries.
Basis of Measure
To quote the great 19th-century British scholar Lord Kelvin: "When you can measure what you are speaking about and express it in numbers you know something about it; but when you cannot express it in numbers your knowledge is of a meager and unsatisfactory kind."
As originally designed by Joseph Lovibond, the basis of measurement for Lovibond testing involves a comparison system of various intensities and hues of colored glass swatches. A series of gradient red-, yellow-, blue-, and neutral-colored glasses are used. The two glass swatches are arranged with two adjacent fields of view, seen through the viewing tube, so that the product in the sample field and a white reflective surface in the comparison field are observed side by side, appropriately illuminated. This is known as the Lovibond® color scale.
Evolution of Malt and Beer
As technology for measurement and analysis continued to advance throughout the mid-20th century, malt supply and beer styles evolved as well. Alongside these advancements was the move toward a more cohesive method for measurement and reporting of a variety of malt and beer analysis parameters, driven by collaboration and research within the ASBC (American Society of Brewing Chemists).
At the same time, the brewing industry was moving toward lighter beer styles (including pilsners and lagers) and the methods of analysis became more unified. The need for a diverse and highly specific method of color analysis started to become less important in the American malt and beer supply system. This resulted in the creation and adoption of the most utilized method of color measurement in the present day: the Standard Reference Method (SRM). As the transition in methodology was gradual, the Lovibond unit of measure became interchangeable with SRM. In reality, there is close correlation in the values obtained for the same sample by these two methods up to a certain point of measure.
Color Measurement Today: SRM
The creation of the current method of color analysis was likely born out of a need for high volume, consistent analysis of a small range of similar malt types (think 1.5 – 3.0 SRM). Its validation as a method for those styles of malts resulted in a repeatable method for inter-lab and intra-lab analysis, allowing for more uniform interpretation of color results reported throughout the malt industry. Briess currently reports color in SRM.
The general basis for SRM color measurement is as follows: Preparation of wort using ASBC Congress Mash protocol, which creates a wort of about 9 Plato. Analysis of that wort sample using a Spectrophotometer measuring the absorption of that sample at 430nm. This analysis is done at varying dilutions as the absorption at that wavelength increases. So the actual captured absorption of any wort sample lies within what is primarily the yellow range of the visible spectrum, hence its creation and suitability for use in primarily base-kilned malts. The piece we lose by utilizing this as a standard analysis is the hue component of some of the darker specialty malts that are appreciated for providing specific colors to craft beer.
Summary
As the industry has evolved to include more specialty malts, the universally approved methodologies to measure and report the wide range of colors they can provide have not been able to measure the full spectrum (pun intended!) of their hues. In recent years the ASBC has included methods for Tristimulus color of worts (ASBC Beer-10C), which would now be able to meet the need of what Lovibond once did. Generally, reporting of a Tristimulus analysis is not widely used on Malt COA's and would require some education to the brewing community for interpretation of results. In contrast, the Lovibond method of analysis continues to be widely used in the food oils and petroleum industries. Its use has become a renewed topic of conversation for maltsters and the ASBC technical committee, specifically for representing hues of all the wonderful specialty malts available. Lovibond remains like an old friend paired with the malts we've made for generations.
During the past year, the Sales & Marketing team at Briess took a deep dive into sensory evaluation of malt. This was especially valuable for me being a relatively new member of the Briess team. Everyone on the team looked forward to "Sensory Day".
For each session, we used the Hot Steep Method developed by Cassie Poirier from our Technical Service team. (If you're not familiar, check out the white paper here)
This is now an approved ASBC Method of Analysis for sensory of base and specialty malts. It's an effective way to quickly evaluate flavor and color attributes.
After we finished our personal sensory experience, we talked through each wort as a group. In addition to flavor and color, we discussed attributes and usage for each malt. A favorite part of each session was sampling a customer beer made with the malts being evaluated and trying to identify flavors of our malts in the finished product. Ha! – a couple of these meetings lead to an early Tuesday happy hour with some of the brews being high ABV.
A couple of my favorite sessions were:
Base Malts: This included our Brewers Malt, Synergy Select Pilsen Malt, and Ashburne® Mild Malt. What really stood out was our Brewers Malt had so much flavor in comparison to the market. I picked up a sweet biscuit note with a touch of honey that was very enjoyable. Synergy Select Pilsen Malt delivers a very clean profile with slight European notes. Lastly, our Ashburne® Mild Malt offers biscuity cracker flavors with a hint of caramel. A great malt to stand on its own in a SMASH brew!
Wheat Malts: We compared our White and Red Wheat Malts followed by a wide variety of beers. I never knew the difference until this session. White Wheat, most commonly used, has sweet malty, bready notes great for American wheat beers. Red Wheat, with its sweet sugar cookie and Honey Nut Cheerios® notes brings a much more flavorful experience. Red Wheat is great for traditional wheat beers like Hefeweizen or Belgian Wit.
Dark Roasted Malts: This segment falls right into my and Dan Burick's wheelhouse, as we are both fans of the dark side. Two of my favorites are our Roasted Barley and Blackprinz® Malt. Roasted Barley had a lighter color vs. what's available in the market with great semi-sweet, dark roast coffee, caramel, dark chocolate, and toffee notes. Blackprinz® Malt, our dehusked, bitterless black malt, had notes of baker's chocolate, coffee, brownie, and toffee. Both products are perfect for stouts and porters.
You don't have to take my word on the flavors above as everyone has a different palette. If you haven't tried the Hot Steep Method, give it a shot. It's quick and easy, and we're all here to help you out. Just shoot us a call and we'd be glad to walk you through it or perform it with you and your team.
Chilton, WI, July 2021 — Briess Malt & Ingredients, a family-owned company headquartered in Chilton, Wisconsin, is proud to announce the appointment of Craig Briess as Chief Executive Officer. Craig represents the fifth generation of continuous family leadership. Craig follows in the footsteps of Monica Briess, who assumed leadership of the company following the unexpected death of her husband and craft beer pioneer Roger Briess in 2001. As a close family business, Monica will remain actively involved as a member of the board of directors as well as strategic advisor.
The announcement comes as part of the company's long-term succession plans. With a background in business and law, Craig has been active with Briess for more than 20 years in a variety of roles, including membership on the Board of Directors since 2001. He has been involved in building the strategic supply relationships with our community of 300 barley growers in Wyoming since 2013, doubling capacity at the Insta Grains® plant in 2017, and most recently, the major expansion of our Manitowoc malting, roasting, and packaging operations.
As CEO, Craig will provide strategic leadership and direction for the company's future. Craig has demonstrated his commitment to uphold the values that have been established during the past 145 years, including the Company Vision "To be the quality ingredient and service provider that positively differentiates our Customers' products".
Under Monica's leadership during the past two decades, the company continued to focus on helping our customers grow, as she carried out the vision to supply craft brewers and food manufacturers with only the best malt and ingredients. Monica noted that "Craig and I have been privileged to work with the senior leadership team and all our employees to continue the mission of being a partner with our customers in supplying the highest quality ingredients and service. Everyone at the company shares a sense of pride in our accomplishments, including having been recognized as Manufacturer of the Year and as Business Friend of the Environment by Wisconsin Manufacturers & Commerce".
As he assumes the CEO role, Craig values the company's history and is enthusiastic about continuing its commitment to quality and meeting the needs of its customers. "Focus on this business has always been at the center of my family. During the past 20 years, I have gained a deep appreciation for our business and the role we play helping our customers grow with the broadest and highest quality line of malt and ingredients in the industry. I am humbled by the contributions of Monica and all those who preceded me. We have a great team and I look forward to building on the tradition of excellence that has been established."
RTD Alcohol, Tequila, Champagne Gain Share on Drizly
Volume 339 | July 8, 2021
Navigating the Global Glass Shortage
The U.S. market is experiencing a surge in demand for consumer packaged goods, but lingering supply chain issues are still holding back some categories from reaching their full potential. One prominent issue U.S. distillers are facing is an ongoing shortage in glass bottles.
Taking time to understand the causes and workarounds for the current situation may save you some time, money, and future headaches. As such, we've gathered some crucial tips from around the industry, including setting new priorities, having a plan-b for custom molds, and maintaining your relationship with your supplier.
The United States Trade Tasting (USATT) Conference is an annual educational conference specializing in the adult beverage industry. The conference hosts TEDx-Style talks where speakers offer insights into what strategies and standards the industry’s top thinkers use to shape the marketplace.
DATES: August 9 – 10, 2021
LOCATION: Metropolitan Pavilion, New York, NY
WEBSITE: http://usatradetasting.com/
Bar Convent Brooklyn
The Bar Convent started as a small industry meeting in Berlin and quickly became one of the most important international bar and beverage trade shows, expanding to Brooklyn, NY in July 2018. Bar Convent Brooklyn serves as a channel between premium brands and influencers in the bar and beverage industries across the globe.
DATES: August 17 – 18, 2021
LOCATION: Brooklyn Expo Center, Brooklyn, NY
WEBSITE: http://www.barconventbrooklyn.com/
American Distilling Institute Conference
With a large following and located in a new city each year, the American Distilling Institute’s (ADI) Annual Conference is one of the best shows for the distilling community.
DATES: August 23 – 25, 2021
LOCATION: Louisville, KY
WEBSITE: http://distilling.com/
ECRM On & Off Premise Programs
Efficient Collaborative Retail Marketing’s (ECRM) Global Wine, Beer & Spirits EPPS allows producers, importers, distributors and exporters to communicate during pre-scheduled, one-on-one appointments. Buyers represent national accounts from all over the world in both off and on-premise channels.
San Diego Spirits Festival is a destination event that targets industry insiders, consumer cocktail and culinary lovers alike, it’s a nationally acclaimed celebration of cocktail culture and it is the premiere West coast spirits festival held on the San Diego bay.
DATES: Blind Tasting: August 28, 2021
Main Event: September 11 – 12, 2021
LOCATION: San Diego, CA
WEBSITE: https://www.sandiegospiritsfestival.com/
Imbibe Live
Imbibe Live is an innovative and interactive annual exhibition for anyone who sources, buys, or serves drinks in the licensed on-trade. From sommeliers to buyers and from managers to bartenders, this event will see the industry’s finest come together.
DATES: September 13 – 14, 2021
LOCATION: Olympia, London
WEBSITE: https://live.imbibe.com/
Tales of the Cocktail
Tales of the Cocktail was founded in 2002 and has grown into the world’s premier cocktail festival. It is a week-long event filled with seminars, tastings,
competitions, and networking events.
DATES: September 20 – 23, 2021
LOCATION: Virtual
WEBSITE: https://talesofthecocktail.org
VIBE Conference
The Very Important Beverage Executives Conference provides an educational program for on-premise beverage decision makers. The conference offers several opportunities to make connections and expedite business decisions.
DATES: September 27 – 29, 2021
LOCATION: Omni La Costa Resort & Spa, Carlsbad, CA
WEBSITE: https://www.vibeconference.com
The IMPACT Marketing Seminar
The IMPACT Annual Marketing Seminar is the pre-eminent conference for the global spirits, wine, and beer business. It is a one-day seminar for executives in the beverage alcohol industry with presentations by CEOs and presidents of major companies focusing on issues vital to the alcohol industry today as well as its future growth.
DATE: September 29, 2021
LOCATION: The Pierre Hotel, New York City, NY
WEBSITE:http://www.impactseminar.com/
UPCOMING COMPETITIONS
International Canned Wine Competition
The International Canned Wine Competition consists of a panel of judges, including selected consumers, wholesale wine buyers, and other wine professionals. All beverages are automatically entered into the package design competition with awards for traditional design, cutting edge design, and market segment targeting.
DATES: July 20 – 22, 2021
LOCATION: Mendocino County Fairgrounds, Boonville, California
WEBSITE: cannedwinecompetition.com/
Global Wine Awards
The Las Vegas Global Wine Awards consists of a panel of judges including master sommeliers, winemakers, journalists, and trade experts. The judges use a double-blind judging process making these awards one of the most prestigious to win.
DATES: August 9 – 11, 2021
LOCATION: Tropicana, Las Vegas, NV
WEBSITE: https://vegaswineawards.com/
New York World Wine & Spirits Competition
The New York World Wine & Spirits Competition is one of the largest wine and spirits competitions in the world. It is the only competition associated with the “Triple Crown of Competitions” (e.g., San Francisco International Wine Competition, San Francisco World Spirits Competition).
DATES: TBA 2021
LOCATION: New York, NY
WEBSITE: https://www.nywscomp.com/
Millennial Wine Beer Spirits Competition
The Millennial Wine, Beer & Spirits Competition raises product awareness by appealing to the consumer group with the largest purchasing power, the Millennial generation. The competition targets what Millennials want to taste and eventually purchase.
DATES: Wine: September 1, 2021
Spirits: October 6, 2021
LOCATION: Agoura, CA
WEBSITE: https://millennialcompetition.com
Global Spirits Awards
The Global Spirit Awards began in 2017. The panel of judges have judged over 100 competitions, including the most respected ones around the world. The double-blind judging process assures that an award translates to great advertising for brands.
