Cesar Lastra’s Post

Not all trends are destined for permanency. Some are ‘wish lists’. In the eyes of brewers, some don’t match the hype that propelled them to prominence. They extend to all aspects of the brewing game from production to beer styles, and can often drift into “unpopular opinion” territory. Such as … The most “Overated Beer Trends”, according to nine top brewers: • Posting negative beer reviews on social media • Side-pull faucets • Lagersagers • Non-alcoholic beers • Hard teas • Overly fruited sour beers • Triple and quadruple IPAs • Cold IPAs • Stovepipe cans And there’s more. Much more. Do you buy this? Because I don’t 🤓 So when did any producer or manufacturer of a product become the arbiter of its sales? I always thought it was the consumer choice? But that’s me. And my history of leading 1,000+ retail stores. “The best beers are ones we drink with friends.” — Stephen Carter King Source: The Beerconomist • VinePair #ConsumerBehavior #EmergingTrends #BrandAwareness #BusinessIntelligence #Microbreweries #Pubs #Taprooms #Brewpubs #Beer #CraftBeer #NonAlcoholicBeer #Cider 🔸🔸🔸 Stephen Carter King Chief of Growth and Marketing and Strategy • Beer Market Analyst • Beerconomy & Co. CEO • Thought Catalyst • Sherpa • Advisor • Speaker sharing beer market trends, insights, forecasts, and scoop via The Beerconomist

Fort Wayne Brewers: Balancing Buzz and Tradition in the Craft Beer Craze Fort Wayne’s craft beer scene is thriving, and brewers are constantly pushing the boundaries of flavor and innovation. But with a crowded marketplace and ever-evolving customer preferences, how do you strike the balance between brewing outrageous, buzz-worthy beers and staying true to established styles? This is a question that every brewer grapples with. On one hand, there’s the allure of creating unique, boundary-pushing beers that grab headlines and social media buzz. These “unicorns” can generate excitement and attract new customers, propelling your brewery to the forefront of the craft beer conversation. However, there’s also a loyal customer base that appreciates tradition and consistency. Brewers who brew clean, well-executed versions of classic styles – think IPAs, stouts, pilsners – cultivate a dedicated following and build a strong reputation for quality. So, how do you find the sweet spot? Here are some tips for Fort Wayne brewers: Know your audience: Understanding your core customer base is crucial. Conduct surveys, host focus groups, and engage with your regulars to understand their preferences. This will help you tailor your offerings to their tastes while still leaving room for experimentation. Embrace seasonality: Seasonal beers are a great way to showcase your brewing skills and cater to changing customer preferences. Experiment with fresh, seasonal ingredients like local fruits and spices to create unique yet approachable beers that resonate with your customers. Offer a core lineup: Having a selection of core beers that are consistently available builds trust and encourages repeat business. These beers don’t have to be basic, but they should be well-crafted representations of popular styles. Limited releases: Limited edition or small-batch releases can be a great way to test out new and innovative ideas without alienating your core audience. These “unicorn” beers can generate excitement and attract new customers who are eager to try something unique. Collaboration is key: Partnering with other Fort Wayne breweries on special projects is a fantastic way to cross-promote each other’s brands, tap into new customer bases, and push the creative boundaries while still staying true to your individual identities. Ultimately, the key is to find a balance. By understanding your audience, embracing seasonality, offering a core lineup, and strategically introducing limited releases, Fort Wayne brewers can cater to both the thrill-seeking beer enthusiasts and the traditionalists, ensuring long-term success in the ever-evolving craft beer landscape. Cheers to the Fort Wayne brewing community! The post Fort Wayne Brewers: Balancing Buzz and Tradition in the Craft Beer Craze appeared first on CampHouse Marketing.

Is craft beer dying? What used to be exciting now feels paralyzing. Ten or twelve years ago, I loved visiting a liquor store to scope out new beer options. I was an IPA geek. Lately, I walk into a liquor store, sift through twenty variations of "hazy" something or other, get overwhelmed, and leave. Unless you have brand/brewery loyalty, there is no way to differentiate between the dozen different takes on a Hazy IPA. It's overwhelming. Breweries need to find a way to stand out in the sea of sameness. Everyone is competing for the craziest name and wildest can design. It's all become noise. Maybe it's time to simplify? Go with simpler designs. Give clear tasting notes on the can. Offer a cheaper packaging option for folks to try your product before spending $15 on a 4-pack they might not love. Shopping the local craft beer case at a liquor store feels like looking at an old Magic Eye in the newspaper. I have to stare for two minutes and go cross-eyed before anything stands out. I love visiting local breweries, but shopping for craft beer at a liquor store isn't fun anymore. Anyone else? IBJ Media #craftbeer #indianapolis #shoplocal https://lnkd.in/gzsbib-Y

15 years ago, I co-founded a craft beer franchise in Vulcan Alberta and we signed the first multi-year craft beer licensing agreement with CBS Consumer Products... The concept of "Star Trek Beer for ALE-iens in the Alpha Quadrant" taps into a niche but passionate area where science fiction meets craft brewing. Here's a detailed overview based on available information: Official Star Trek Beers The Federation of Beer brewed collaborations with Shmaltz Brewing in NY York, Harvest Moon in MT, Garrison Brewing in NS and Tin Man Brewing in IN. The Golden Anniversary Ale celebrated the 50th anniversary of Star Trek, which was described as having a hoppy, citrus flavor. This was part of a series that included "The Trouble With Tribbles." These beers were intended to celebrate the show's milestone and provide fans with a unique drinking experience. Vulcan Ale was Shmaltz Brewing's take on the original Red Ale brewed by Federation of Beer for Spock Days & Vul-Con. The red session IPA was called "The Genesis Effect." Federation of Beer, based in Vulcan, Alberta (Canada's official Star Trek capital), entered a 5 yr Mission to brew themed beers like "Vulcan Ale," aligning with the town's annual Spock Days festival. The vision continues. The 4th 5 year Mission will Renew in 2026 to continue to unite fans of Star Trek and craft beer. Romulan Ale, which, although fictional, has inspired real-life products like a blue lager-style beer sold at the Las Vegas Star Trek Experience was brewed in Central America. . In the series, Romulan Ale is noted for its strong intoxicating effects and was illegal in the Federation for a period. Klingon Warnog, a Dunkelweizen style beer with rye, was introduced by Tin Man Brewing Company in partnership with the Federation of Beer, offering a taste profile that might not align perfectly with traditional Klingon preferences but is still themed to appeal to fans. Garrison Brewing released an Episode for Halcon in 2015. Fan and Cultural Impact The integration of Star Trek into beer culture shows through fan discussions and posts on social platforms like X, where enthusiasts share their excitement about themed brews, highlighting the crossover appeal between sci-fi fandom and craft beer culture. In fact, Vulcan Ale & Klingon Warnog were featured on #SNL & appeared in Sheldon's Fridge that year. These beers not only serve as collectibles but also as a form of celebration for the vast and varied universe of Star Trek, bringing fans together in a unique way. Conclusion The creation of Star Trek-themed beers illustrates how the franchise has permeated into various aspects of popular culture, including the beverage industry. These beers cater to the "ALE-iens" of the Alpha Quadrant (a playful term for fans), offering them a tangible piece of the Star Trek universe they can enjoy in their daily lives. The releases are limited editions, making them somewhat exclusive and highly sought after by collectors and fans alike.

I'm sitting in a brewery right now, thinking about subcultures and communities, when this topic crossed my mind: What happened to home brewing? A quick Google search pointed me to an article in Wine Enthusiast that highlighted an interesting challenge, where two facts stood out: - "The American Homebrewers Association (AHA) has seen its dues-paying membership drop from 46,000 to 30,000 individuals." - "The need to make beer at home is arguably less appealing since the number of professional breweries in the country is nearly 10,000." Out of necessity (limited access to great craft beer), an amateur subculture developed, creating an entire industry that is killing the original subculture - perhaps that's a bit dramatic. But it's accurate to say the brands and products that support the original behavior of home brewing are effectively competing against the industry it helped create. Access to great craft beer is no longer a solution in need. It is abundant. A creator sub-culture has shifted to a consumption sub-culture, where people can participate and engage with others who share their love for craft beer without the effort required to make it themselves. This is a tricky one. The facts are clear: craft beer has been in decline since its peak in 2019. Certainly, an overall change in sentiment is impacting the home brewing industry. However, by eyeballing the data, the industry seems to be down 10-15%, while the AHA membership decline is 30+ %. How would you breathe new life into the home brewing community? https://lnkd.in/gG_KNQvu #strategy #marketingchallenge #beer #homebrewing

This Cinco de Mayo, we're excited to spotlight some remarkable individuals from the Cicerone community in one of the fastest-growing countries for beer education: Mexico. To kick things off, we spoke with Advanced Cicerone Jesus Martir (@eduardo.martir) about his journey in beer education. What's your current role, and how does being an Advanced Cicerone help you with it? "I'm the Operations Manager at Baja Canning, a mobile canning company based in Tijuana, Mexico. After 4 years in this business, many clients have become regulars (and good friends) because of the additional attention my expertise has allowed me to give, their products become my products too, being an ex-professional brewer, BJCP certified beer, cider and mead judge plus what I have learned from the (Cicerone) certification, really helps to talk evocatively about new beers with front of house and also having a technical conversation with the production teams, trying to fine-tune little aspects of every beer so they can fit a category when I bring along said beers to competitions with me." How would you characterize the beer scene in Mexico at the moment? "In the Baja California region of Mexico I think we are "coming out" of the shadow of one of the greatest beer scenes in the world, Southern California, with help from our friends north of the border while also brewing unique "Baja-style" beers. A lot of great binational collaborations brews are coming out that really emphasize the symbiotic relation of Baja-SoCal beer scenes." Are there any beer styles that are trending among local breweries right now? "Apart from all your hazy hop bombs, fruited sours and traditional brews the market, brewers and competitions are really pushing the "Mexican lager" style beers, Pale, Amber, Dark, you name it, refreshing beers that we all grew up with but with a craft mentality and portraying each brewery's own personality." What is one piece of advice you would like to share with someone trying to start in the beer industry in Mexico? "Be passionate and never stop learning, whenever you think you have it all dialed down, you know it all, that's when you will start to "Chocar con pared" (to collide with a wall) as we say, because there is always room for growth." We appreciate Jesus and his unwavering dedication to beer education in Mexico and beyond.

If you are connected to the hospitality trade, this is well worth a read from Andy Slee As well as finding a way to protect our UK ‘champagne’ - it would be wonderful to see more bars in Scotland offering a cask beer option. Outside of Edinburgh, the vast majority don’t. Fully understand why that might be ( and pref north of the border is definitely more towards craft keg beers). However, if you categorise cask as ‘craft’ and position the brands as part of an overall craft proposition, getting more cask pumps on Scottish bars may well be part of the longer term sustainability model for the on-trade. NB. Andy mentions that global brewers are understandably reticent to actively support cask. I would suggest most pubcos are equally reticent. Bearing in mind that the pubco model relies on growth for both landlord and tenant in order for it to operate successfully- those pubcos who actively embrace this opportunity may well find themselves attracting the better operators to work with them. ( or find that MRO becomes more of a challenge for them than first thought)

Raise your glass to the latest in nonalcoholic beer! Perfect for summer gatherings in the PNW! 🍺 The rise of non-alcoholic beer is hard to ignore. What used to be relegated to the farthest corners of Total Wine–gathering dust and quietly expiring–has now taken over. It’s become a go-to drink for us sober-curious individuals who crave the social aspects of bars sans aching hangover. Trending's writer, Olivia Abramson, wrote, "But now the question is, what does this mean for Pacific Northwest craft breweries? After all, the PNW has been known for its massive influence on the craft beer industry, so where does it fit in with this growing trend?" After interviewing several craft brew makers making non alcoholic beer, check out the list of options in our area: https://lnkd.in/grxNhfZg.

“Gen Zers are driven by flavor rather than concerning themselves with style-definition technicalities… If it tastes good, it’s fair game, right alongside RTD cocktails, hard tea, or, say, tequila.” Excellent article outlining the challenges facing craft beer, particularly its longstanding image as a beverage for the typical bearded white man. The persona that’s reflected when consuming craft beer isn’t necessarily aligned with what Gen Z wants to exude. Rather, they align themselves with brands committed to social causes, flavor development, and approachability. Craft breweries still have large consumer groups to unlock by making beer more approachable and inclusive. As a supply chain partner for craft breweries, our goal has always been to grow hops to maximize flavor & aroma to allow brewers to make high-quality and impactful beer. Thanks, Courtney Iseman for the well-written article & insights!

The latest obituary in the over-hyped, overwrought, and overstated “death” of craft beer comes from Men’s Journal, which asks, “Is Beer in Trouble?” “Beer news has been grim lately. There are weekly stories of small brewers consolidating or filing for bankruptcy protection. And closer to home, you likely saw at least one local taproom close for good. Meanwhile, Gen Z doesn’t carry on it’s fore-drinkers’ love of malted beverages, as last year beer consumption dropped to its lowest volume since 1999. What is happening to beer?” Well, dear LinkedIn community, I’m here to tell you that craft beer is and will continue to be just fine. Yes, a combination of the lingering impact of Covid (staffing shortages, inflation, and higher interest rates) plus shifting consumer tastes means that the craft beer industry is changing. But “changing” doesn’t mean “dying” or “dead.” It just means “different.” Changing means that brewery owners no longer have a runway for risky business decisions. 🤔 If a market is over-saturated, don’t open a new brewery or expand your current brand into that market? 🤔 If food trucks sate the culinary needs of your customers, reconsider hiring a chef and building out a kitchen. 🤔 Think long and hard about whether the expense of retail distribution makes sense for your brewery. 🤔 Don’t borrow at high interest rates; spend only what you can afford to pay in cash based on what your business plan, budget, and financial projections tell you that your brewery will reasonably earn. There is still room for craft breweries in communities. I believe, however, the key to the future of our industry is “community.” I view the future of craft beer in America akin to how the Irish view their local pub — the central gathering space for the local community. Thus, there is still lots of room for breweries to open and thrive, as long as they are reasonable in scope and expectations. Bigger isn’t always better, and for most craft breweries, bigger is a license to fail. For craft breweries that stay in their lane, I firmly believe that the future remains quite bright.