“The Scoma’s Blonde” Is New Flagship Beer of Scoma’s Iconic Seafood Restaurant
SAN FRANCISCO, Calif. – San Francisco-based HolyCraft Brewery announced its partnership with Scoma’s, one of San Francisco’s most historic seafood restaurants, to create to create The Scoma’s Blonde, which they affectionately call “The Cheryl” after Al Scoma’s oldest daughter and wife, who both happen to be blonde.
Founded by San Francisco natives Steve Seto (CEO) and Philip Fabian (Master Brewer), HolyCraft is recognized for crafting beer recipes inspired by iconic San Francisco restaurants – and The Scoma’s Blonde is no exception.
The new brew is a single-hopped Blonde Ale made with fresh Cascade hops from the Pacific Northwest, with a delicate malt build. This beer is low in alcohol at just 4.7%, which makes it suitable for drinking over a long period of time– like over a three-four course meal enjoyed amongst friends and family.
“The Scoma’s Blonde” is an incredibly simple beer to drink. It’s not overpowering and is perfectly paired to be enjoyed with seafood,” explained HolyCraft’s Master Brewer, Philip Fabian.
The Scoma Family has a history of forging relationships with local businesses. From the opening of its restaurant in 1965, Scoma has partnered with local fishermen to purchase their daily catch. A fish- receiving station was built on Scoma’s pier, where you can still watch boats drop off their catch as they arrive each morning from the Pacific.
The restaurant’s attention to bringing the freshest, yet most sustainable seafood in the city is a high caliber that HolyCraft founders want its own beer to achieve.
“We have been incredibly honored by the opportunity to collaborate with Scoma’s Restaurant to create a perfectly balanced beer that suits their seafood menu,” shared Steve Seto, co-founder and CEO of HolyCraft Brewery. “Scoma’s Restaurant is a San Francisco institution that has served people from all walks of life throughout the decades it has been a part of our city. It’s a tradition that we at HolyCraft can hope to someday live up to.”
Every single bite, from Scoma’s freshly caught Dungeness crab to their eminent seafood cioppino, is bright, flavorful and memorable after a sip of this new blonde ale, brewed in partnership with Scoma’s.
The Scoma’s Blonde can be found at Scoma’s Restaurant at 1965 Al Scoma Way in San Francisco, CA, as well as the HolyCraft Taproom, located at 787 Broadway Street in San Francisco.
Follow HolyCraft on Instagram, or visit www.holycraftbrewery.com for more details.
MAY 22, 2019 (Louisville, KY) – Woodford Reserve, the world’s leading super-premium bourbon, announced today the ultimate expression of its American Whiskey, Woodford Reserve Baccarat Edition.
This limited offering — $1,500 a bottle and available exclusively in Duty-Free Stores for one year starting May 2019 — is the world’s finest bourbon, further aged to perfection in hand-selected XO cognac casks at the historic Woodford Reserve Distillery in Versailles, Kentucky.
The product combines the renowned traditions of French elegance and American spirit. The product showcases exceptional craftsmanship — as crystal makers and distillers, Baccarat and Woodford Reserve both take raw materials and create masterpieces.
The partnership exemplifies Woodford Reserve’s ability to stay at the forefront of innovation within the global spirits industry, Master Distiller Chris Morris said.
These two celebrated brands have partnered to create a singular item that highlights their legacies. The stunning bottle design is meant to evoke the iconic Woodford Reserve bottle silhouette and is engraved with both Woodford Reserve’s and Baccarat’s iconic logos.
It is presented in a signature Baccarat red box and includes a crystal stopper adorned with Woodford Reserve’s initials.
“We are extremely proud to announce the partnership between the world’s finest bourbon and the world’s finest crystal because both represent craftsmanship at the highest level,” said Mark Bacon, Global Brand Director for Woodford Reserve. “This partnership elevates the category of American Whiskey in the global market.”
“Baccarat is honored to be the partner of Woodford Reserve for this important premiere in the world of American whiskey,” Baccarat Global CEO, Daniela Riccardi. “We are proud of the work done together and of a beautiful decanter that our artisans crafted inspired by the excellence and savoir-faire that both our Maisons cherish.”
“We are launching this luxury product in travel retail because sophisticated consumers are seeking premium brands — and Woodford Reserve leads the ultra-premium bourbon category globally,” said Marshall Farrer, Senior Vice President and Managing Director of Global Retail Travel for Brown-Forman, the parent company of Woodford Reserve.
Woodford Reserve Baccarat Edition presents at 90.4 proof, with a suggested retail price of $1,500 per bottle.
Baccarat (Paris, Euronext, BCRA) is a market-leading designer, manufacturer and retailer of luxury crystal products. Since its foundation in 1764, the company, whose manufacturing base is in Baccarat in the Lorraine region of Eastern France, has been synonymous with a unique savoir-faire and has come to symbolize an inimitable French Art de Vivre. Baccarat crystal, ranging from lighting to tableware, decorative objects, jewelry and bottle manufacturing, is distributed in 89 countries. Explore the world of Baccarat at www.baccarat.com.
Wine Business Institute to Convene Leaders and Executives On Economic, Political, Social, and Management Issues Affecting the Wine Industry
Sonoma County, California – The Wine Business Institute (WBI) in the School of Business and Economics (SBE) at Sonoma State University today announced it will host the first Wine Business Institute Research Summit on July 10, 2019, from 8:30 a.m. to 1 p.m., with program activities taking place at SSU. The Summit themed “The Shifting Landscape in the Wine Industry” aims to gather global wine industry leaders, academics, and scholars devoted to the sharing of research on the economic, social, and management issues affecting the wine sector. Confirmed speakers include Blake Chauvin, first vice president of Alliant Insurance; Brian Clements, vice president and partner at Turrentine Brokerage and WBI board member; Dr. Robert Eyler, professor of Economics and Dean of the School of Extended and International Education; Dr. Armand Gilinsky, Korbel Professor of Wine Business; Dr. David McCuan, professor of Political Science; Stephen Rannekleiv, global sector strategist beverages at Rabobank; Dr. Liz Thach, MW, Distinguished Professor of Wine; Dr. Damien Wilson, Hamel Family Faculty Chair of Wine Business; and SSU adjunct faculty members Joel Miller and Samual Riewe. Members of the wine community interested in attending the WBI Research Summit can register on the website: http://wbiresearchsummit.sonoma.edu.
“Macroeconomic issues continue to shift the way the business of wine must be done here and abroad. Our speakers will share the latest in research and insights,” said Ray Johnson, executive director of the Wine Business Institute. “We look forward to welcoming regional and global wine industry leaders to our inaugural research summit to be held at the Wine Spectator Learning Center.”
“The Summit is an opportunity for shared learning and education, as well as collaboration on research- and market-informed solutions to the industry’s most pressing challenges,” said Dr. Liz Thach.
Each session will be presented in a 15-minute Ted Talk format followed by Q&A. Scheduled sessions include Mitigating Risk Associated with Catastrophic Events, Wine Preferences of the “Z” Generation, Marketing Insights from Rabo AgriFinance, Emergency Preparedness, Political and Economic Climate, and Reading the Tea Leaves of Consumer Data. The event will wrap up with a networking lunch. The WBI Research Summit is underwritten by Rabo AgriFinance.
For more information regarding the Wine Business Institute Research Summit, please contact the WBI Operations Manager and Summit Coordinator, Emily Porter, at email@example.com or (707) 664-3347. For information regarding wine business research, programs, and degrees in the School of Business and Economics at SSU, please call (707) 664-3235, email firstname.lastname@example.org, or visit http://sbe.sonoma.edu/winebiz.
New Distillery and Spirits Destination will open July 12
J. Rieger & Co. will open their new distillery and spirits destination in the historic Electric Park neighborhood of Kansas City on July 12. Guests will enjoy a host of new experiences, including: a custom-engineered 40-foot slide that will ferry guests from the second-floor Monogram Lounge to the first floor; a personalized whiskey bottling station; a 4,000-square foot Kansas City historical exhibit; two full-service cocktail bars and lounge spaces (The Monogram Lounge and The Hey! Hey! Club); education & tours, and more. The distillery encompasses a significant expansion to 60,000 square-feet, allowing the team to build production capacity while offering a world-class hospitality center.
“As we prepare to open our doors this summer, we are entering a new chapter of the J. Rieger & Co. legacy in Kansas City,” says Ryan Maybee, Co-Founder and VP of Sales & Hospitality. “When we first launched in 2014, our focus was on resurrecting the brand, which meant creating the highest quality whiskey, gin and other spirits inspired by our vibrant history. We are extraordinarily proud of the national growth and recognition that we have accomplished and will apply that same high standard to shaping the future of our new home here in Electric Park. With this expansion we can add a visitors’ experience to our story while investing in our city and community. We are counting on the incredible talent of our hospitality team to host thousands of guests in their discovery of our spirits and cocktail culture.”
About J. Rieger & Co.
Jacob Rieger & Company was originally founded in 1887 in Kansas City’s West Bottoms Livestock Exchange district. The distillery produced over 100 alcoholic products on a national basis, including the iconic Monogram Whiskey, but it was forced to close in 1919 with the advent of Prohibition. In 2014, 95 years after Prohibition, the brand was relaunched by hospitality entrepreneur, Ryan Maybee, and Andy Rieger, the great-great-great-grandson of Jacob Rieger. The current distillery is located in the historic Electric Park district of Kansas City and will unveil a significant expansion in the East Bottoms of Kansas City in June 2019. Products include Kansas City Whiskey, Midwestern Dry Gin, Caffè Amaro, and Premium Wheat Vodka. J. Rieger &Co. products are available nationally in: AR, CA, CO, DE, GA, IL, IN, KS, KY, LA, MD, MN, MO, NE, NJ, NY, OH, PA, TX, WI and DC. Read more: jriegerco.com.
The Wine & Spirit Education Trust (WSET), the largest global provider of wine and spirits qualifications, has announced that its much-anticipated new Level 3 Award in Spirits is now live, with the first courses in the UK and USA open for booking.
The WSET Level 3 Award in Spirits has been developed in response to the global growth of the spirits industry and the resulting demand for advanced level, brand-neutral spirits category knowledge. This new qualification will build on the Level 2 Award in Spirits, providing greater detail on production choices and their impact on style and quality. It will also cover a broader spectrum of world spirits, including the key Asian spirits: Shōchū, Baijiu and Soju.
Content for the Level 3 Award in Spirits includes technical information covering the principles of production – from creating a sugary liquid to fermentation, distillation and post-distillation options – and in-depth coverage of the Scotch, Cognac, Armagnac, Caribbean Rum, Tequila, Mezcal, Vodka and Gin categories. As with other WSET Level 3 qualifications, the exam will include both a blind tasting exam and a written paper comprising multiple-choice and short written answer questions. The course requires a minimum of 84 hours study time.
Course developer Nick King DipWSET, WSET Product Development Manager, Spirits and Sake, comments: “The spirits industry has been crying out for a more advanced qualification in spirits. Candidate numbers for WSET spirits qualifications (Levels 1 and 2) have grown significantly in the last 10 years (from 540 in 2009 to 6600 in 2019) and are now taught in 33 countries worldwide reflecting growing global demand. We are delighted to now be able to offer the industry a Level 3 Spirits qualification that develops candidates’ knowledge and understanding of the category in great depth and also builds their tasting skills, teaching them to identify the structural and aromatic elements that make up a spirit and to make a compelling quality assessment.”
The following courses are now available to book:
• Chicago: 26-31 August 2019
• Las Vegas: 4-9 November 2019
• New Orleans: 20-25 April 2020
WSET School London
• 21-26 October 2019
• 10-15 February 2020
• 22-27 June 2020
All these courses will be led by course developer Nick King. Places are limited and demand is expected to be high so early booking is advised. We recommend that candidates for this course have the
WSET Level 2 Award in Spirits.
Further course dates will be coming online in early 2020 through our network of Approved Programme Providers and will be updated here.
Senior spirits industry professionals who took part in the Level 3 Award in Spirits pilot courses commented:
“In a market flooded with new spirits and brands it is imperative to be able to differentiate style, quality, and price for our customers. The Level 3 Award in Spirits does a great job preparing sales professionals, bar managers and buyers with this skill.”
Travis Gislason, Director of Learning and Development, Breakthru Beverage, USA
“Anyone with a real passion for spirits and the desire to progress in the industry should get involved in this new qualification as it will only improve your existing knowledge and open your eyes to new categories and areas of interest; whilst also making you stand out in the marketplace as someone with first class knowledge.”
Ben Gibbons, Freelance Hospitality Consultant, UK
To learn more about WSET’s qualifications or to find out where you can study please visit WSETglobal.com.
CLACKAMAS, Ore. (May 21, 2019) –– Portland Cider Co., which is known for making cider based on English traditions with Northwest ingredients, has announced the release of six of its most popular ciders in 19.2-ounce cans. The single serving ciders are ideal for a 20-ounce imperial pint glass, known in the U.K. as a “proper pint.”
The products available in the new size include Portland Cider’s original flagships, Kinda Dry and Sorta Sweet; its fruity Sangria, made with seven different Northwest-grown fruits; Hop’ Rageous, featuring Citra and Amarillo hops; Concord Grape, the company’s popular winter seasonal which will now be available year-round; and Pineapple Rosé, Portland Cider’s current seasonal that’s bursting with juicy, fresh pineapples and a touch of Oregon blueberry juice.
When co-owners Jeff and Lynda Parrish began exploring new packaging formats, they questioned why a 19.2-ounce can even existed, as it seemed like such a random size. They then discovered the can originated in Europe for the conversion to a proper pint.
“Portland Cider is an English cider company at our core,” explained Lynda Parrish, who grew up in the Somerset region of the United Kingdom. “So offering our customers a proper pint of proper cider made a lot of sense.”
“Who doesn’t like more?” added co-owner Jeff Parrish. “This is the most exciting release we’ve made here at Portland Cider in awhile. Once Lynda and I realized that 19.2 US fluid ounces is a proper English pint, we decided we were going all in with this awesome package, offering our cider fans a proper pint they can take anywhere!”
The new 19.2-ounce cans are available now at grocery and convenience retailers in the Northwest. Consumers can explore the Cider Finder on PortlandCider.com to locate other retailers in Oregon, Washington and Northern California.
Portland Cider Co. will celebrate the release with a “19.2-ounce Can Release” party on Friday, May 24, at both its Portland-area pubs. The event will feature special deals on the new cans all day, along with proper pint glass giveaways to the first 50 customers at both pubs. Learn more on the Facebook Event Page.
Three of the ciders will continue to be produced in 22-ounce glass bottles, including Kinda Dry, Sorta Sweet, and Sangria. Hop’ Rageous & Pineapple Rosé will also be available in six-pack 12-ounce cans. Concord Grape will be exclusively available in the 19.2-ounce can. For more information, visit www.portlandcider.com.
About Portland Cider Company
Portland Cider Company was started in October 2012 by an Oregonian and a family of British expats with the mission of bringing cider, handcrafted in the English tradition, to the Northwest. It has two taproom locations: Portland Cider House at 3638 SE Hawthorne Blvd., Portland, OR 97214; and Taproom & Cidery at 8925 SE Jannsen Rd, Bldg. F, Clackamas, OR 97015. Visit PortlandCider.com and follow @PortlandCider on social media.
• Estal presents Sommelier, a new and creative concept that reinvents the aesthetics of wine bottles
• The premium packaging solutions company will showcase its revolutionary design at the prestigious IQ 2019 in Napa, a one-of-a-kind forum that brings together the most innovative and avant-garde companies in the wine industry
21, May 2019. – Estal, the market leader in premium packaging, celebrates its 25th anniversary by presenting internationally its innovative bottle model Sommelier. The company will introduce, on 22 and 23 May at IQ 2019 in Napa, a groundbreaking concept that seeks to renew the aesthetics of traditional bottles. With its design, Estal surprises the market once again, reinforcing the quality of the wine.
The new model Sommelier reflects a minimalist ring profile that provides not only a simple and more fluid figure, but also generates real functional benefits for its consumer. Thanks to connecting the ring and the neck of the bottle with a small hollow groove in the glass, the premium packaging company has managed to make the traditional extra thickness formed by a counter ring or a flange disappear. In this way, they had built a quasi-continuous line from the shoulder radius to the top of the ring. What’s important, it does not modify the production conditions of the bottles for the glassmaker, but at the same time limit their carbon footprint.
The result of this innovation is a rejuvenated bottle that transmits a more dynamic and breaking image that is perceived to have a higher weight and a better-quality level. The format, available in both high and low versions, allows direct printing on almost all its height. Likewise, the model does not imply any change in the capping conditions of the traditional bottle as it continues to respect the Cetie standard with its rule’s requirement. Sommelier has already convinced prestigious vineyards like Chateau Margüi, located in Provence and owned by the popular Star Wars director, George Lucas.
Estal, with a presence in the United States since 2013 through to Global Package, will show its innovative project at the fifth edition of IQ 2019, the annual forum held in Napa. The Californian region, which represents 90% of U.S. wine production, will host this event that will bring together the world’s most avant-garde premium wineries and wine industry companies. Sommelier by Estal is the Gold Sponsor of the event and has a private lounge No 215 designed specifically to present its exclusive Sommelier. Furthermore, the enterprise’s commercial director, Jan Garcia, will perform two speeches “Sommelier, a real glass innovation” on May 23rd, to indulge the audience with more detailed insights of this premium novelty. The company’s design reaches the American continent after triumphing in Europe with the prestigious innovation award in the wine industry “Oscar de l’emballage 2018”.
Estal was founded in 1995 as a food packaging distributor, but over the years it has made a commitment to differentiate itself by creating its own innovative products. As a result of this decision, Estal is now able to offer a wide variety of premium packaging solutions in the food, beverage, wine, distillery, cosmetics and health & care sectors. The company is characterized by its work in the personalization of packaging, thanks to which it creates special models. By basing its philosophy on prodesign and industrial excellence, Estal has been able to provide innovative solutions, thus differentiating itself from a competitive market and becoming leaders in terms of innovation and technology.
New Holland Spirits Launches New Vodka Brand and Michigan’s Official Drink of Summer
Release of Lake Life Vodka taps into Michigan’s iconic summer lake culture
GRAND RAPIDS, Mich., (May 21, 2019) – Distilled to be the perfect accompaniment to summers on the water, New Holland Spirits of Holland, Michigan, is introducing a new brand, Lake Life Vodka inspired by Michiganders’ connection to the inland and Great Lakes, where time stands still and moments are savored.
Lake Life Vodka is available at grocers and select independent retailers throughout the state at a suggested retail price of $19.99 per 750 milliliter bottle. Fans can also enjoy the new vodka at New Holland Brewing’s two West Michigan locations: Pub on 8th and The Knickerbocker.
“Lake Life stands on its own in the vodka category while keeping true to our craft roots,” said Brad Kamphuis, director of distillery operations at New Holland Brewing Co. “We’re proud to distill in Michigan and have bottled the feeling that arises on Friday afternoon when heading out for a weekend at the lake. We wanted to create a vodka for locals that truly goes hand in hand with beach and boat excursions.”
The new vodka features a smooth entry with subtle sweetness, followed by hints of spice, and finishes crisp, clean and quick. Lake Life Vodka will join New Holland’s existing selection of spirits consisting of gin, rum, whiskey, bourbon and canned cocktails.
In tandem with the release, New Holland is also releasing the official drink of summer, Lake Life Lemonade.
Lake Life Lemonade*
1 oz. Lake Life Vodka
1 oz. Orange Liqueur
1 oz. Lemon Juice
1 oz. Simple Syrup
Shake and strain over ice into a Collins glass
Top with carbonated soda
For more information on Lake Life Vodka, please visit lakelifespirits.com and join the conversation online by tagging #LakeLife and @NewHollandSpirits on Facebook and Instagram.
About New Holland Brewing Company
For more than 20 years, New Holland Brewing Company has been an integral member of the artisan approach, pursuing playful creativity in its authentic beer, spirits and foodservice. New Holland believes the notion of craft lives in fostering rich experiences for customers, including at its two brewpubs in Grand Rapids and Holland, Michigan. New Holland brews at least 20 beers each year, in addition to their flagship stout, Dragon’s Milk, a full line of spirits and ready-to-drink cocktails. To learn more, visit www.NewHollandBrew.com.
Whiskey is better on the rocks—and now we know why.
In a study recently published in Scientific Reports, researchers used computer simulations to break down the molecular reasons. Turns out, a molecule called guaiacol is largely responsible for whiskey’s distinctive taste.
Guaiacol has two distinct sections, one of which “likes” water and one of which doesn’t. In a glass that’s 40 to 45 percent alcohol (the rest being ice, water, or a combination) guaiacol floats at the top of the glass, releasing flavor and aroma. At more than 59 percent alcohol, guaiacol molecules are driven away from the surface, where they have less effect on the drink experience.
Chances are, scrolling through the “explore” feature on your Instagram, a large percentage of follower suggestions are for social media influencers. That’s no coincidence. Influencers, individuals who partner with brands to create and share content, play an intrinsic role in building a brand’s reach and reputation. They can also have incredible power in elevating a company’s profile in any given marketing campaign. Partnering with influencers isn’t new, but it has become more prevalent in the beverage industry, particularly for lesser known artisan or craft brands, which are investing in influencers as part of a growth strategy.
Advertising up, sales declining
The spirits community has seen a particular uptick in influencer marketing. That’s because, while alcohol advertising spending has increased 400 percent in the last 40 years, U.S. alcohol consumption continues to decline, with volumes dropping by 0.8 percent in 2018. Even though sales are down, consumers are favoring premium-priced, artisan items, leading to higher revenues.
This discrepancy between ad dollars and sales revenue has left many alcohol brands struggling to connect with and convert customers. According to a new State of Influence beverage report (which provides insights into the online conversations for spirits, beer, and wine brands from more than 9,000 top food and beverage influencers), as social media becomes one of the primary channels for reaching consumers, brands are establishing powerful, effective, and compliant influencer programs.
Millennials are the future
Authenticity is critical for younger generations, which is why more traditional advertising hasn’t resonated as strongly with this group. Younger generations comprise 32 percent of U.S. spirits consumption by value. New craft spirits categories are gaining popularity, such as tequila, brandy, and whiskey (whiskey, in particular, is becoming a popular choice, expecially among women).
According to the State of Influence beverage report, gin and whiskey dominate social media influencer mentions and audience commentary, which demonstrates their impact on popularizing cocktail and spirits trends. As a result of partnering with brand ambassadors promoting their products, alcohol producers can generate tremendous growth and raise awareness with their target audience.
Rising cocktail culture is another factor that’s led millennials to favor spirits, with social media playing a key part in this behavior. Millennials are looking to “curate” their experience by showcasing trendy cocktails. It’s why you’ll often see users snapping pictures of their drinks, layering filters, and tagging the establishments where they’re drinking. Younger generations value the ingredients and appearance of their food and drinks, favoring ornate cocktails with Pinterest-inspired garnishes over traditional beer or wine.
Millennials are the “curation generation.” They want to feel strong brand connections, and they thrive on sustainable, ethical, and artisan products. Younger generations favor unique experiences, and that drive extends to the variety of drinks they want at their local bar—they want a story and interesting ingredients. Savvy mixologists recognize this lends itself to one-of-a-kind cocktails that are postable on all social media platforms.
Pierre Loïc Assayag
It’s important to understand the power of social media influencer partnerships and how these individuals can cultivate a strong following to enhance a brand among millennials. Many of the latest trends are carefully planned by companies to ensure they stand out in a crowded market. As this market continues to become more saturated with new influencers and brands looking for new partnerships, diversifying your marketing strategy will help your product stand out.
Pierre- Loïc Assayag is the CEO and co-founder of Traackr, a platform that builds influencer relationship management technology, enabling brands to effectively manage, measure and scale influencer strategies, while cutting through the noise on social media.