Beverage Wholesaler - November 20, 2017 To view this email as a web page, click here.
Cheers Weekly



Why Seasonal Beers Remain Popular and Profitable  

Brewers have always tailored their beer recipes to suit the season, our changing menus, the availability of ingredients and the behavior of the brewing process at different ambient temperatures. In another century, it wasn’t surprising to have light beers in the summer and rich, potent brews in the winter — that was the logical convergence of all those factors.
Refrigeration, consistent ingredients, and changing public taste made possible the dominance of a single beer style. First in the U.S., then across the world, the American pale lager style swept aside traditional beer diversity. Seasonal beers were reduced to a quirky custom preserved by a few heritage breweries.
It took America’s small craft brewers to reintroduce these seasonal specials to a wider audience. In 1975, Anchor Brewing Company debuted the first modern American winter beer, Our Special Ale, packaged in a large bottle, decorated with a different tree on the label and brewed with different spices every year since. Sierra Nevada followed a few years later with a sharply contrasting beer, Celebration Ale, originally an early American IPA that in recent years has morphed into a fresh-hop ale. Nowadays, it’s a rare brewery that doesn’t offer something to mark the end of the year.
The winter beers may have revived the seasonal beer practice. But for many breweries, winter beers are followed throughout the year by a succession of time-limited beers that are eagerly anticipated by beer lovers. Indeed, seasonal beers rank just behind IPAs as craft consumers’ favorite beer “styles,” despite not being styles at all.
single vineyard
Q&A with SakeOne’s New Brewmaster
Oregon-based SakeOne recently hired a new brewmaster, Takumi Kuwabara, to handle its craft operations. Kuwabara has more than 25 years of sake experience, in both Japan and the U.S. Most recently he worked as production manager for Takara Sake USA, following 13 years with Jaegaki Shuzo in Japan.
SakeOne has been producing sake in Oregon for more than two decades, with premium brands like G, Moonstone and Momokama, as well as imports like Hakutsuru, Kasumi Tsuru and Kibo.
I recently spoke to Kuwabara about his new position, and the state of the U.S. sake market.

“October marks one year since one of Mississippi’s largest beer distributors acquired Rex Distributing, creating Mitchell Beverage Gulf Coast. After the acquisition of Rex, Mitchell grew its presence in the state and brought total counties they serve to 37, including the three coastal counties of Harrison, Hancock and Jackson as well as the cities of Picayune, Poplarville and Lucedale.”
-Mississippi Business Journal

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