DOCSLIB.ORG

We May Not Be in the Same Boat but We’Re All in the Same Storm

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
We May Not Be in the Same Boat but We’Re All in the Same Storm Fall 2020 | V.110 WE MAY NOT BE IN THE SAME BOAT BUT WE’RE ALL IN THE SAME STORM Delivering Excellence Seasonals Rethinking Retail New Products Programs EVIL GENIUS BEER COMPANY | FALL SELECTIONS | TIPS FOR CLEAN TAP LINES Letter toTHE TRADE In my entire career, I have never seen anything quite like this. In This The COVID-19 pandemic has disrupted business and homelife ISSUE in ways that could never have been predicted. Since the mid- March lockdown and the subsequent attempts to return to Delivering the some semblance of normal, we have all faced challenges that were unimaginable six or seven months ago. The one silver Taste of Excellence ...............1 lining for companies like Origlio Beverage and off-premise retailers is the increased demand for local and national trusted Cover Story .........................2 beer brands (Sadly, there has not been a silver lining for full- service restaurants and bars. It is for this reason that this edition’s cover story is Feature ...............................4 dedicated to that channel). But what good is increased demand if you can’t get the product on the floor? And so, I feel as though an apology is in order. Brewer Highlight .................6 We strive to be a best-in-class supplier to each of you, but lately our Big Top Beverage ................8 performance has not been up to par. Some of the hurdles my company has had to face are beyond our control, while others are not. Some suppliers have Bistro on Bridge ..................9 not been able to ship us enough product because of government-mandated brewery closures. And when the breweries are operational, they don’t have Bookshelf ......................... 10 enough raw materials to work with. Unfortunately, I’m told that the shortage of raw materials will get worse before it gets better. Out-of-stock situations are Beer Rediscovered ............ 11 very difficult for you and it is very frustrating for us to have to cut orders to the tune of about 12,000 to 15,000 units a day. Hop Art ........................... 11 Quite frankly, what is most disturbing to me is that we have not been able to meet the full demand for products that we do have in stock. Maintaining an adequate New Products .................. 12 workforce has been challenging. COVID leave policies and the $600 CARES Act stipend supplied by the government are contributing factors. Unusually powerful New Packages ................. 14 summer storms and a necessary two-day closure to deep clean our facility due to a COVID-19 related incident, all happened in a short span of time which added to Seasonal Selections .......... 17 any delivery problems we were already contending with. In Demand ....................... 26 We are actively addressing the things we can control. As it is configured now, our warehouse is too small and inefficient to make timely, accurate deliveries. Programs ......................... 28 To improve our performance, we are building a 40,000-square-foot backstock facility which will allow us to restructure our main warehouse and lengthen our Rethinking Retail .............. 33 pick aisles. This will accomplish the following: • Reduce congestion, allowing pickers to work more quickly. Web ordering is now available to • Accommodate equipment which provides for simultaneous, 2-pallet picking. all Origlio Beverage customers. To place your beer order online, • Provide space for automated layer pickers that will result in increased head to weborders.origlio.com capacity for top-moving SKUs not sold in full pallet configurations. To receive weekly emails These initiatives will not be realized overnight, but we are working hard to get of upcoming releases from the shovel into the ground and plan for a more structured and successful Origlio Beverage, please send 2021. I will keep you informed of the developments. your email address and the Thank you for your patience as we forge ahead with these exciting and name of your account to necessary improvements. Most of all, thank you for your business during these [email protected] trying times. Be well. Be safe. Sincerely, ® Dominic Origlio Heady Times is published five times a year, courtesy President of Origlio Beverage. DeliveringTHE TASTE OF EXCELLENCE Origlio People Get The Job Done Doug Williams Chief Content Architect How long have you been with Origlio Beverage? Seven years. What positions have you held within the company? I started at Origlio as an Account Specialist before I was promoted to Corporate Communications as a Communications Associate. My current position is Chief Content Architect. What does your current job entail? My job is to create content for Origlio’s publications (Heady Times & Draught Lines online), as well as our social media platforms. I’m always writing and researching for several long-form articles, while also consistently updating our Twitter, Facebook and Instagram accounts. If you had your own talk show, who What do you like most about your job? I love to write! And I love beer, would your first three guests be, past so what could be better than reading and writing about beer every day? or present? What does it take to be a top-notch Chief Content Architect at My first three guests would probably be Origlio Beverage? You have to be on top of deadlines and stay well Frank Ocean, Joe Papp and my cat, Space informed about industry news. It also helps to be adaptable and able to Ghost – I’m not sure they’d all get along, turn out new content at a moment’s notice. but it would make for an interesting show! What do you like to do when you’re not working? I’m a playwright, so If you could be anywhere, drinking any when not at Origlio, I’m usually working on a play or going to the theatre beer, where would you be and what beer to see one. would be in your hand? I’d be on Block What emoji do you use most often? I use the fire emoji a lot. Island with a Sierra Nevada Hazy Little Thing. Austin Kinney Order Picker How long have you been with Origlio Beverage? Two years. What positions have you held within the company? Before I became an order picker, I loaded trucks. What does your current job entail? I ensure that all of the beer in the warehouse is fully stocked and ready to be picked and delivered to our customers. What do you like most about your job? I really enjoy the great group of guys I work with. What does it take to be a top-notch order picker at Origlio If you could be anywhere, drinking any Beverage? You need to pay close attention to detail to ensure accuracy, beer, where would you be and what have strong leadership skills and be able to work well with your team to beer would be in your hand? I’d be cliff get the job done. jumping at Peace Rock in Pottstown with What do you like to do when you’re not working? I enjoy reading, a Twisted Tea Light in hand (following the playing sports and having a few beers with friends. jump, of course). www.origlio.com HeadyTimes v.110 1 CoverSTORY Persevering During A Pandemic Doing what it takes to keep the doors open ven if you’ve never watched a single episode of the CBS television show Survivor, most likely you’re familiar with the Econcept. A group of very fit, competitive people faced with a barrage of difficult tests battle it out to be the last person standing on a deserted island. Naturally, the sole survivor wins. Minus the desert island, does this sound like your work life right now? Just a few weeks ago, it seemed like we were making progress toward vanquishing the virus. The states and cities grappling with the highest incidents of hospitalizations and deaths, California & New York City, had successfully flattened the curve. Stringent shelter-in-place “red” restrictions were eased. But it was way too soon to declare victory. Infection rates soon began climbing in other parts of the country and it wasn’t long before “green” cities turned red. To lessen the spread of the virus, many states issued strict guidelines limiting how alcoholic beverages could be sold on premise (Please see sidebar for a brief rundown of PA guidelines). The requirements of social Not to be forgotten are the local brands, distancing, the added costs of personal protective equipment (PPE) and which are as valuable as ever for craft cleaning (on top of capacity restrictions) make it nearly impossible for full- drinkers. Most importantly, local brands service bars & restaurants to keep the doors open, let alone turn a profit. appeal to younger legal age drinkers (ages The COVID-19 pandemic has been challenging for everyone. But for 21 to 34 years) who are the consumers most those whose livelihoods depend upon customers gathering in hyper- likely to venture into bars and restaurants. social settings – bars, restaurants, hotels, clubs and catering venues – Get Reacquainted with Your Sales Rep adapting to the needs of safety-conscious customers and ever-changing government restrictions is daunting to say the least. But there are ways Now is the perfect time to meet with to mitigate financial damage and be a survivor. your Origlio Sales Representative, who is equipped with insightful information about Simplify, Simplify, Simplify the consumer and your situation. Your sales Trying to please everyone is a costly business strategy (Be honest now, rep can do so much more than place an how many IPAs do you carry?). Even before the pandemic, customers order. Lean on your rep for their expert overwhelmed by too many choices tended to spend less.
Load more

Recommended publications
  • EURAS 2018 Beer
    How One of The World’s Oldest Food Safety Standards Approaches Expiration – The Case of German Beer 1 Philipp Eble * Henk J. de Vries * ** * Rotterdam School of Management, Erasmus University [email protected] [email protected] ** Delft Univeristy of Technology, Faculty of Technology, Policy and Management [email protected] Abstract The paper at hand contemplates the effect of a centuries-old national food safety standard on innovation in a globalizing market. To that end, the case of the German Beer Industry is analysed to explicate the relationship between a longstanding beer purity decree and brewing innovation. Over 500 years of existence the so-called “Reinheitsgebot”, now laid down in federal German law, has served to restrict variety and safeguard the quality of locally-produced beers. In turn, the standard prominently shaped the national image as well as consumer preferences across all regions in Germany. This research however demonstrates how this has overwhelmingly brought about adverse consequences for the international relevance of German beer in an increasingly globalised economy, which favours diversity in tastes. Due to changing consumption trends and the constricted innovative ability of German brewers, the findings inform government’s responsibility in standardisation for traditional consumer goods industries at a time of urgent need for action. Introduction Beer is widely celebrated for its association with culinary distinctiveness, traditional values and quality (Meussdoerffer 2009). As the most popular drink in the world, behind tea and water, the history of beer brewing dates back several thousands of years, from as early as the Neolithic period to the ancient civilisations of Egypt and Mesopotamia (Nelson 2005).
    [Show full text]
  • Edelweiss Beer Menu 34 E Ramona Ave, COLORADO SPRINGS, CO 80905
    This menu was created & provided by Menyu website: www.themenyuapp.com click for full restaurant page & menu Edelweiss Beer Menu 34 E Ramona Ave, COLORADO SPRINGS, CO 80905 Description: Rustic Bavarian beer garden & eatery where folk music accompanies the classic dishes like schnitzel. Phone: (719) 633-2220 Drafts on Tap HACKER-PSCHORR DUNKLE WEISS A DARK AMBER COLOR WITH HINTS OF BANANA AND YEAST. SMOOTH DARK WHEAT BEER THAT IS VERY DRINKABLE. KONIG LUDWIG WEISSBIER A FRESH PALE WHEAT BEER WITH A FULL RANGE OF FRUITY BEER AROMAS. THE 2008 “WORLD’S BEST WHEAT BEER― WBA PAULANER ORIGINAL MUNICH LAGER GOLD COLOR WITH SWEET HONEY RAISIN NUT BREAD AROMAS, TANGY LIGHT MEDIUM BODY WITH A SWEET CITRUS FINISH SCHNEIDER WEISSE ADVENTINUS BAVARIA’S OLDEST WHEAT “DOPPELBOCK― 6X GOLD MEDAL WINNER, WELL-BALANCED, SWEET MALTY AROMA 8.2%ABV *Glass.1/2 Liter $7.50* (no boot/pitchers/happy hour) STIEGL RADLER A REFRESHING GRAPEFRUIT RADLER WITH STIEGL-GOLDBRAU AND NATURAL FRUIT JUICE. 2% ABV WARSTEINER DUNKEL TRADITIONAL GERMAN DARK BROWN LAGER WITH A SUBTLE SPICINESS, DELICATE AROMA, AND BALANCE. Glass 1/2 Liter $6.50 | Large Pitcher $18.00 | Edelweiss Bier Flight $8.00 | Der (Edelweiss) Boot $27 Keep the boot Plastic $47, Glass $67 WARSTEINER PILSNER THE NUMBER ONE SELLING BEER IN GERMANY. A SLIGHTLY PALE PILSNER THAT CAPTURES A BOLD TASTE. Page 1 This menu was created & provided by Menyu website: www.themenyuapp.com Flaschenbier AYINGER, $7.00 SINCE 1877 “AYING, A COMPLETE WORK OF ART― Celebrator Doppelbock – Full bodied and velvety. (11.2oz) | Brauweiss – Wheat beer with lemon and vanilla hints and a champagne sparkle.
    [Show full text]
  • Siemens: Supporting the Brewery Industry Worldwide
    Background information Nuremberg, April 6, 2016 500 years of the German Purity Law Siemens: supporting the brewery industry worldwide Siemens – most people associate the name with power, industry, and shares. Only a minority are aware that the technology giant also has a connection with beer and has cultivated long-term links to the brewery industry. A high proportion of brewers rely on technology from Siemens to prevent any disruptions to production and keep the golden liquid flowing freely. Siemens’ involvement with beer started around the end of the 19th century, when the brewery F. Oettler in Weißenfels an der Saale was one of the first beer producers to install a pioneering new system comprising distributed electric motors, marking the beginning of a period of headlong technological development. Another interesting but little known fact: beer was the first freight to be transported on Germany’s first railway track from Nuremberg to Fürth in 1836. In 1901, the company went on to complete the electrification of a brew house in Nuremberg. While initially Siemens’ involvement was restricted to individual components such as electric motors, the technology which energized the production of beer quickly evolved into far more sophisticated solutions. From the simple motor to the complex process control system Siemens automation solutions based on electronic controls have been in existence since the beginning of the 1970s. From 1973 onwards, ever more complex Siemens controls were used for automation of the production process, starting with the Simatic Industry Controller. 1997 saw the launch of a new process control system “Braumat” – combining the German word “Brau” for brewery with “automation” – which was registered as a protected trademark.
    [Show full text]
  • Commodities, Culture, and the Consumption of Pilsner Beer in The
    Empire in a Bottle: Commodities, Culture, and the Consumption of Pilsner Beer in the British Empire, c.1870-1914 A dissertation presented by Malcolm F. Purinton to The Department of History In partial fulfillment of the requirements for the degree of Doctor of Philosophy In the field of History Northeastern University Boston, Massachusetts August 2016 1 Empire in a Bottle: Commodities, Culture, and the Consumption of Pilsner Beer in the British Empire, c.1870-1914 by Malcolm F. Purinton Abstract of Dissertation Submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in History in the College of Social Sciences and Humanities of Northeastern University August, 2016 2 Abstract The Pilsner-style beer is the most popular and widespread beer style in the world with local variants and global brands all competing in marketplaces from Asia to Africa to the Americas. Yet no one has ever examined why this beer and not another was able to capture the global market for malt beverages. This is important from the point of view of the study of beer as a commodity, but its greater importance is in the way the spread of the Pilsner style serves as a visible, traceable marker for the changes wrought by globalization in an age of empire. Its spread was dependent not only on technological innovations and faster transportation, but also on the increased connectedness of the world, and on the political structures like empires that dominated the world at the time. Drawing upon a wide range of archival sources from Great Britain, Germany, Ireland, and South Africa, this study traces the spread in consumption and production of the Pilsner in the British Empire between 1870 and 1914.
    [Show full text]
  • BA EDP November 2013 Issues Review Newsletter
    Brewers Association 736 Pearl Street Boulder, Colorado Export Development Program 80302 USA 303.447.0816 BrewersAssociation.org ® ISSUES REVIEW New Quality Control Guide Released For the past year and a half, the EDP has worked on a new guide NOVEMBER 2013 to educate distributors and others in the beer trade on practices INSIDE THIS ISSUE that can optimize the quality of craft beer once it ships out of the brewery. That guide was finalized earlier this year and officially • New Quality Control Guide Released launched at an EDP seminar and reception during the Great American Beer Festival. • Brazil Trade Mission Results The guide was originally drafted for the EDP by Gary Spedding of Brewing and Distilling Analytical Services. Additional • EDP Showcases at contributions came from select brewery representatives that European Beer Festivals formed an informal quality control subcommittee. Special thanks go to everyone that contributed to the piece. The “QC guide” • Drinktec Visit Highlighted as it is being called has already received positive reviews. by Beer Dinner Brewers and importers/distributors that attended the seminar at GABF remarked that it was very well done with content that is • Andreas Fält Enthroned appropriately non-technical. This should make it more usable for as Honorary Knight of the distributors among their staff and their accounts. The ultimate Brewer’s Mashstaff objective is to increase awareness among the trade about the • EDP Members Benefit from perishable nature of craft beer and the steps that can be taken by Participation at New York everyone that handles the product to ensure consumers have a favorable experience.
    [Show full text]
  • BJCP Style Flashcards C
    BJCP Style Flashcards c. 2011 By Thomas Barnes Some rights reserved: permission is granted to copy this text for personal and non-profit educational purposes This study aid covers all the beer styles which might be on the BJCP exam. It presents the BJCP guidelines in a tabular form, with each sensory descriptor in its own column, with one beer substyle per page. Information from the guidelines has been lightly edited to make it fit. Information in italics, other than headers, is my own and has been added only where there are serious gaps in the guidelines. Styles marked with an asterisk (*) are those which might appear as all-grain recipes on question T14. 1A. Lite American Lager Aroma Appearance Malt Hops Yeast Other Color Clarity Head Size Color Persistence Intensity: None-Low None-Low None-Low Pale Straw-Pale Yellow V. Clear White Seldom persists Character: Grainy, Sweet or Light, spicy Frothy Corn-like or floral Optional: Green apple (acetylaldehyde), DMS, Fruitiness (Esters) Unacceptable: Diacetyl Flavor Mouthfeel Malt: Hop Yeast Balance Finish Overall Body Carbonation Texture Astringency Other Bitterness Flavor Intensity: Low Low None-Low None-Low Balanced V. Light Very High Character: Slightly malty- Crisp, dry Slight Slightly bitter carbonic bite Optional: Grainy or Slight acidity or Watery Corn-like dry “sting” sweetness from high carbonation Unacceptable: Diacetyl, Strong Fruitiness flavors OG: 1.028 - 1.040 FG: 0.998 - 1.008 ABV: 2.8 - 4.2% IBU: 8 - 12 SRM: 2 - 3 Overall Impression: Very refreshing and thirst quenching. Comments: A lower gravity and lower calorie beer than standard international lagers.
    [Show full text]
  • A Taste of Bavaria Comes to Scotland Michael Mcmanus of Ideas and Suggestions Mountaineering Epic Was Rack – Which Have Been German Beers
    Bar Varia Herald A taste of Bavaria comes to Scotland Michael McManus of ideas and suggestions mountaineering epic was rack – which have been German Beers . Some we Apple Strudel Martini is to Editor in Chief from SCUK members and recounted in the glow of replaced! buy direct from the West die for! A warm welcome to Bar the Glasgow Ski Club . This the stove, high up in the The giant window over Brewery on Glasgow We want you to have a Varia, Scotland’s coolest innovative design allows coire of Scotland’s highest the Clyde, gives stunning Green brewed by Felix the wonderful experience at apres ski bar and Bavarian you to ski/board straight mountain . views along the river and Bavarian Brewer . Others we Bar Varia™ . If you have restaurant . to the bar from the slope The Ice Axes are original links the site to its ship import from Munich . enjoyed your time, please The stunning surrounds - your slope time stops 1930s hickory shafted axes building heritage . The floor team wear share on Trip Advisor . If were the work of award when you enter the bar . It from Glencoe . The fresh food in authentic Bavarian Dirndls you have not had a fantastic winning designers Janice also preserves the space The DJ booth is a Nevis Bar Varia™ is lovingly during our regular bierfest experience, please tell us and Angus Alston and underneath, which we use Range Gondola and the skis prepared, on site . We use nights, supported by the full before you leave . We really Gordon Henderson from for junior ski lessons .
    [Show full text]
  • Beer Flavor” in Non-Alcoholic Beer
    foods Article Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer Scott Lafontaine 1,* , Kay Senn 2, Laura Knoke 3, Christian Schubert 3 , Johanna Dennenlöhr 3, Jörg Maxminer 3, Annegret Cantu 1, Nils Rettberg 3 and Hildegarde Heymann 1 1 Department of Viticulture and Enology, University of California Davis, 595 Hilgard Lane, Davis, CA 95616, USA; [email protected] (A.C.); [email protected] (H.H.) 2 Department of Food Science and Technology, University of California Davis, 392 Old Davis Rd, Davis, CA 95616, USA; [email protected] 3 Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, 13353 Berlin, Germany; [email protected] (L.K.); [email protected] (C.S.); [email protected] (J.D.); [email protected] (J.M.); [email protected] (N.R.) * Correspondence: [email protected] Received: 24 November 2020; Accepted: 17 December 2020; Published: 21 December 2020 Abstract: Forty-two commercial non-alcoholic beer (NAB) brands were analyzed using sensory and chemical techniques to understand which analytes and/or flavors were most responsible for invoking the perception of “beer flavor” (for Northern Californian consumers). The aroma and taste profiles of the commercial NABs, a commercial soda, and a carbonated seltzer water (n = 44) were characterized using replicated descriptive and CATA analyses performed by a trained sensory panel (i.e., 11 panelists). A number of non-volatile and volatile techniques were then used to chemically deconstruct the products. Consumer analysis (i.e., 129 Northern Californian consumers) was also used to evaluate a selection of these NABs (i.e., 12) and how similar they thought the aroma, taste and mouthfeels of these products were to beer, soda, and water.
    [Show full text]
  • Germany - January 2016 Europe Economics Is Registered in England No
    The Contribution made by Beer to the European Economy Germany - January 2016 Europe Economics is registered in England No. 3477100. Registered offices at Chancery House, 53-64 Chancery Lane, London WC2A 1QU. Whilst every effort has been made to ensure the accuracy of the information/material contained in this report, Europe Economics assumes no responsibility for and gives no guarantees, undertakings or warranties concerning the accuracy, completeness or up to date nature of the information/analysis provided in the report and does not accept any liability whatsoever arising from any errors or omissions. © Europe Economics. All rights reserved. Except for the quotation of short passages for the purpose of criticism or review, no part may be used or reproduced without permission from The Brewers of Europe. GERMANY GERMANY 1. COUNTRY PROFILE Germany 2014 Population 80,675,843 Currency Euro GDP per capita in PPS (2012, EU28 = 100) 124 Source: Eurostat and National Statistical offices. 2. HIGHLIGHTS GERMANY Table 1: Economic impact of beer in Germany (2013-2014) Germany 2013 2014 % Change Total number of jobs 530,820 536,675 1.1 % Value-added (million Euro) 10,658 10,867 2 % Government revenues (million Euro) 6,173 6,294 2 % Source: Calculations - different sources. Figure 1: Development of production, consumption, imports and exports (2010-2014) Source: National associations. - 1 - GERMANY 3. BREWING SECTOR Table 2: Basic characteristics of the Germany brewing sector (2013-2014) Germany 2013 2014 Total production (in hectolitres) 94,365,000 95,274,000 Brewing companies N/A N/A Breweries (including microbreweries) 1,349 1,352 Microbreweries 668 677 Source: National Associations.
    [Show full text]
  • How Beer and Brewing Changed Human History Matthew Bougher Rollins College, [email protected]
    Rollins College Rollins Scholarship Online Master of Liberal Studies Theses Spring 2013 Through the Bottom of a Drinking Glass: How Beer and Brewing Changed Human HIstory Matthew Bougher Rollins College, [email protected] Follow this and additional works at: http://scholarship.rollins.edu/mls Part of the History Commons Recommended Citation Bougher, Matthew, "Through the Bottom of a Drinking Glass: How Beer and Brewing Changed Human HIstory" (2013). Master of Liberal Studies Theses. 59. http://scholarship.rollins.edu/mls/59 This Open Access is brought to you for free and open access by Rollins Scholarship Online. It has been accepted for inclusion in Master of Liberal Studies Theses by an authorized administrator of Rollins Scholarship Online. For more information, please contact [email protected]. Through the Bottom of a Drinking Glass: How Beer and Brewing Changed Human History A Project Submitted in Partial Fulfillment Of the Requirements for the Degree of Master of Liberal Studies by Matthew Bougher December, 2012 Mentor: Dr. Nancy Decker Mentor: Dr. Patricia Lancaster Rollins College Hamilton Holt School Master or Liberal Studies Program Winter Park, Florida 1 Introduction Every corner of the earth is either currently influenced by or has been influenced by the beer and brewing industry. The significance of this product throughout human history is extensive and one would think the study of it would reflect this. However, until recently the study of beer and brewing was mostly historical and archeological in nature. The social, personal lives and economic impact of those who either consume or produce beer were largely over looked. This look into how beer and brewing changed cultures and the life of everyone from the king to the peasant is of great importance in understanding the evolution of its role as a driver in the growth of human society.
    [Show full text]
  • The Craft Beer Revolution: an International Perspective
    3rd Quarter 2017 • 32(3) The Craft Beer Revolution: An International Perspective Christian Garavaglia and Johan Swinnen JEL Classifications: L10, L26, L66 Keywords: Beer, Entry, Industry Structure, Small Firms Craft brewers and their customers have transformed global beer markets over the past two decades, ending a century of consolidation that resulted in the domination of a few global multinationals and the homogenization of beer. They started small and isolated but ultimately transformed a global industry. The terms “craft brewery,” “artisanal brewery,” “microbrewery,” “independent brewery,” “specialty brewery,” and “local brewery” are sometimes used to identify breweries that “recently” started brewing “different” types of beer on a “small” scale, distinguishing them from larger breweries mass-producing beer that often have been in business for more than a century and have survived the consolidation process of the 20th century. Given the diversities among countries and their historically different traditions in beer brewing, no single definition is generally accepted. The American Brewers Association (ABA) defines a craft brewery as “small,” “independent,” and “traditional.” Small refers to the size (annual production less than 6 million barrels). Independent refers to ownership (less than 25% owned or controlled by an alcohol industry member that is not itself a craft brewer). Traditional refers to the beer production, in which 50% or more if the beer brewed derives its flavor from “traditional” or “innovative” brewing ingredients and their fermentation. But in fact, any definition has its problems. For example, “tradition” and “innovation” are context-specific concepts. Many of the mass-produced beers, such as Budweiser or Stella Artois have a centuries-old history (tradition) much older than many craft beers.
    [Show full text]
  • Commission V. Germany and Article 36 Protection of Human Life and Health Mimi Y
    Northwestern Journal of International Law & Business Volume 9 Issue 2 Fall Fall 1988 Commission v. Germany and Article 36 Protection of Human Life and Health Mimi Y. Lee Follow this and additional works at: http://scholarlycommons.law.northwestern.edu/njilb Part of the Food and Drug Law Commons, Health Law Commons, and the International Trade Commons Recommended Citation Mimi Y. Lee, Commission v. Germany and Article 36 Protection of Human Life and Health, 9 Nw. J. Int'l L. & Bus. 444 (1988-1989) This Note is brought to you for free and open access by Northwestern University School of Law Scholarly Commons. It has been accepted for inclusion in Northwestern Journal of International Law & Business by an authorized administrator of Northwestern University School of Law Scholarly Commons. NOTE Commission v. Germany and Article 36 Protection of Human Life and Health I. INTRODUCTION Free movement of goods is a fundamental principle of the European Community.1 This principle is embodied, in part, in Article 30 of the Treaty Establishing the European Economic Community ("EEC Treaty").2 Article 30 prohibits restrictions on goods traded between Member States of the European Community. Specifically, the Article provides that "quantitative restrictions on imports and all measures hav- 3 ing equivalent effect" are prohibited. Article 36 of the EEC Treaty, however, provides important excep- tions to the principle of free movement of goods as embodied in Article 30.4 Article 36 states: The provisions of Articles 30 to 34 inclusive shall not be an obstacle to prohibitions or restrictions in respect of importation, exportation or transit which are justified on grounds of public morality, public order, public safety, the protection of human or animal life or health, the preservation of plant life, the pyotection of national treasures of artistic, historical or archaeological value or the protection of industrial and commercial prop- erty.
    [Show full text]