A Comprehensive Strategy Guide to Building Beer
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Small Beer, Big Flavour!
Small Beer, Big Flavour! One day in a pub, where all good ideas come from, after a pint or two, Felix James and James Grundy were bemoaning the fact that it was next to impossible to get a beer around 2% ABV. ‘I was fed up with beers designed to blow your head off. All we wanted was a good tasting beer that wasn’t necessarily a mad craft beer’. Since that day 5 years ago, the pair have designed and built a unique brewery and made beer of 1% to 2.7% in alcohol content something to choose rather than a desperation purchase. So where did it all begin? Felix became involved in brewing at Mortlake and then Fuller’s. But it wasn’t beer that brought the pair together, rather gin. The pair met at Sipsmiths, the gin makers, where Felix was the head of ops and James was the head of sales. It was playing about on Felix’s 1.5 barrel brewing kit every weekend for a year that turned, what they both thought was a bit of a joke, into something they thought had a future. The next step was getting the money, which they did through a small panel of investors. This enabled them to buy a 30 barrel plant, so they not exactly starting small, although their original 1.5 barrel plant is still proudly on display in the corner and, Felix said, it is still used from time to time for a test brew. The brewing kit is in a cavernous industrial unit, with high ceiling, a balcony with a meeting room and another unit next door for offices. -
Tied House” (Federal and State Laws)
1 © 2015 Wendel, Rosen, Black & Dean LLP 2 © 2015 Wendel, Rosen, Black & Dean LLP From lovewallpaperphotos.blogspot.com 3 © 2015 Wendel, Rosen, Black & Dean LLP Alcohol Regulation • Taxation of Alcohol • Control of Alcohol - Prohibition (18th Amendment) - Prohibit the “tied house” (Federal and State laws) 4 © 2015 Wendel, Rosen, Black & Dean LLP Alcohol Regulation - Taxation • The Whiskey Excise Tax (1791)and Whiskey Rebellion • Alcohol, beer, distilled spirits were considered safer than drinking water • In 1830, average American over age 15 years drank the equivalent of 88 bottles of whiskey a year (3x as much as today) 5 © 2015 Wendel, Rosen, Black & Dean LLP Events Leading to Prohibition • Temperance Movement: 1830s-1850s - Maine in 1851 was first state to prohibit sale and consumption of alcohol - Several other states had some form of prohibition • Target: the saloon, particularly, the “tied house” • Civil War 1861-1865 • Beer excise tax to pay for war 6 © 2015 Wendel, Rosen, Black & Dean LLP What is a “Tied House” • Ownership of saloons and bars (retailers) by the alcohol beverage maker (usually breweries) • Trade Practices • England and US • Problems - Alcoholism - Disorderly conduct - Domestic strife - Loss of wages and workers 7 © 2015 Wendel, Rosen, Black & Dean LLP Temperance Movement: Late 19th and Early 20 Century • Grew in last half of the 19th century, part of “progressive” political ideas including women’s suffrage, and antitrust laws. • Women’s Christian Temperance Union (1874) and Anti-Saloon League (1893) • Sixteenth Amendment Carrie Nation - authorized federal income tax - passed Congress 1909, ratified 1913 8 © 2015 Wendel, Rosen, Black & Dean LLP The Eighteenth Amendment • Eighteenth Amendment - Section 1. -
ADVANCED ABV Content Contributed by Jenny Parker, Imperial Beverage
ADVANCED ABV Content contributed by Jenny Parker, Imperial Beverage Alcohol by volume (i.e. ABV, or alc/vol) is a standard measure of how much alcohol (ethanol) is contained in an alcoholic beverage. The ABV standard is used worldwide. DRINK TYPICAL ABV Fruit juice (naturally occurring) less than 0.1% Low-alcohol beer 0.0%–1.2% Kombucha 0.5%–1.5% Cider 2%–8.5% Beer 2%–12% (usually 4%–6%) Barley Wine (strong ale) 8%–15% Mead 8%–16% Wine 9%–16% (most often 12.5%–14.5%) Dessert Wine 14%–25% Alcohol by volume states what portion of the total volume of liquid is alcohol. To determine the ABV of a beer, a brewer typically uses what's called a hydrometer, which is an instrument that aids in measuring the density of liquid in relation to water. (It essentially free-floats in a cylinder or liquid.) The hydrometer will be calibrated to read 1.000 in water (at 60°F), and the denser the liquid (example: add sugar to the liquid), the higher the hydrometer reading. Before yeast cells are introduced to ferment beer, the liquid is called "wort” (pronounced wert), and it's full of all kinds of sugars that were previously extracted from the grain. A brewer will take a hydrometer measurement of the wort (at 60°F) to determine what's called the original gravity (OG). Then yeast is pitched into the wort, and fermentation begins. As the yeast cells eat the sugar in the wort, they create two wonderful by-products: carbonation (CO2) and alcohol. -
Daniel P. Pellegrin, Jr.* in 2013, the Taps Opened on Texas' Craft Beer
PELLEGRIN_POSTMACRO (DO NOT DELETE) 4/4/2019 8:17 PM MICRO-BREW, MACRO-FEES: TEXAS LAW FAVORS BEER DISTRIBUTORS WHILE CURBING GROWTH AND INVESTMENT IN THE NATION’S THIRD LARGEST CRAFT BEER MARKET Daniel P. Pellegrin, Jr.* I. INTRODUCTION In 2013, the taps opened on Texas’ craft beer industry.1 New beer producers, new investors, and new consumers poured into the widening market hoping to capitalize on craft beer’s new popularity. Around the Country, engineers, lawyers, and other professionals quit their careers to rush into the new craft beer market, going from brewing beer by the liter in their garages to opening massive operations producing thousands of barrels of beer per year.2 Since 2013, Texas became the 8th largest producer of craft beer in the Country, and the economic impact for the State generated by the craft beer industry totals more than $4.5 billion, the 3rd highest in the Nation.3 *Candidate for Juris Doctor, 2019, Baylor University School of Law; B.A. Economics, 2016, Baylor University. I would first like to thank every craft beer manufacturer and alcohol distributor that kindly gave their time to give me a glimpse into this vast industry. Next, I would like to thank my fellow law student, Abigail Griffith, for bringing this issue to my attention and encouraging me to pursue this topic. Also, I want to thank Professor Ron Beal for the incredible encouragement and guidance he gave me when writing this comment. Finally, I cannot thank the staff of the Baylor Law Review enough for their diligent work editing this comment. -
A Room with a Brew: a Comparative Look at Homebrewing Laws in Japan & the United States
University of Miami Law Review Volume 72 Number 4 Summer 2018 Article 10 7-2-2018 A Room with a Brew: A Comparative Look at Homebrewing Laws in Japan & the United States Christopher J. Fraga Follow this and additional works at: https://repository.law.miami.edu/umlr Part of the Comparative and Foreign Law Commons Recommended Citation Christopher J. Fraga, A Room with a Brew: A Comparative Look at Homebrewing Laws in Japan & the United States, 72 U. Miami L. Rev. 1239 (2018) Available at: https://repository.law.miami.edu/umlr/vol72/iss4/10 This Notes and Comments is brought to you for free and open access by the Journals at University of Miami School of Law Institutional Repository. It has been accepted for inclusion in University of Miami Law Review by an authorized editor of University of Miami School of Law Institutional Repository. For more information, please contact [email protected]. A Room with a Brew: A Comparative Look at Homebrewing Laws in Japan & the United States CHRISTOPHER J. FRAGA* Following the enactment of Prohibition, it took the United States almost four decades to legalize homebrewing. Subsequently, the nation experienced a booming interest in beer. And not just beer, but good beer. Drinkers found them- selves invested in both quality and variety. This interest has matured into the craft beer industry. Even in holdover states, where state laws prohibited homebrewing far past 1979, the craft beer industry has experienced near exponential growth following the legalization of homebrewing. This has resulted in significant economic implications. Given these consider- ations, nations with restrictive homebrewing laws, like Ja- pan, should consider easing them. -
Bigger & Bolder Stepping up Your Flavor Game in Adult Beverages
It’s all about the Flavor: Bigger & Bolder Stepping up your Flavor Game in Adult Beverages WHO’S DRINKING AND WHAT? consumed alcohol in past week Adult millennials Gen X Overall Young Millennials Adult Millennials Gen X Boomers 60% 50% 40% 30% 20% 10% 0% Beer Cocktail/ Red wine White wine Distilled Bourbon/ Liqueur ‐ Rosé wine Sparkling Coffee Cider Brandy, mixed drink spirit ‐ neat/ whiskey ‐ neat / (blush) wine cocktail port, sherry, straight up neat/ straight up etc. straight up Note FLAVOR is most important attribute of any alcoholic beverage Most commonly mentioned hurdle to most alcoholic beverages can be the key driver of value What Does the Web say about your Brand Flavor? Latitude29 ‐ Tiki authority Beach Bum Berry’s Tiki Bar in New Orleans Are customers Do you have enough BIG FLAVOR and BIG portraying what you PRESENTATIONS to get people clicking! are about? Red Robin Got people interested with Canned Cocktails and Fun Flavored Boozy Milkshakes Serving the well balanced and Flavorful Beer cocktails in a “Can” added interest to purchase. CPK’s Strawberry Mango Cooler NAB LTO did outrageous numbers – blending beloved strawberry with other more Adventuresome Flavors such as ginger, mango, guava and finished with Fresca. Bold Flavor, light in calories …. ….Now it’s a core menu item! Safe & Familiar + Unique & Bold Flavor = Winner! FOOD & BEVERAGES WITH A FLAVORFUL STORY Having something FLAVORFUL to say Photos sell. They really do. The items that we photograph, we’ll see three times as many sales as not‐pictured items. Keith Marron, Catalina Restaurant Group January 2015 no picture picture 72 65 63 59 58 56 54 49 47 47 46 42 41 31 Combo Meal Dessert Beverage Pasta Dish Breakfast Dish App / Side Sandwich True for alcoholic beverages? no picture picture 31.6 But pictures may backfire… 27.3 BARRIO SOUR AT HARLOW (L.A.), with Tequila Cabeza, El Silencio Black Mezcal, egg white, demerara syrup and a spiced cabernet float. -
Alcohol? Is It a Nutrient? 2
© Jones and Bartlett Publishers, LLC. NOT FOR SALE OR DISTRIBUTION CHAPTER 8 THINK About It 1. In a word or two, how would you describe alcohol? Is it a nutrient? 2. Compared with beer, what’s your Alcohol impression of the alcohol content of wine? How about compared with vodka? 3. Have you ever thought of alcohol as a poison? 4. After a night of drinking and carousing, your friend awakens with a splitting headache and asks you for a pain reliever. What would you recommend? Visit nutrition.jbpub.com 76633_ch08_5589.indd 309 1/20/10 11:06:50 AM Quick Bite © Jones and Bartlett Publishers, LLC. NOT FOR SALE OR DISTRIBUTION 310 CHAPTER 8 ALCOHOL hink about alcohol. What image comes to mind: Champagne toasts? Quick Bite Elegant gourmet dining? Hearty family meals in the European country- T side? Or do you think of wild parties? Or sick, out-of-control drunks? Preferred Beverages Violence? Car accidents? Broken homes? No other food or beverage has the Beer is the national beverage of Ger- power to elicit such strong, disparate images—images that reflect both the many and Britain. Wine is the national healthfulness of alcohol in moderation, the devastation of excess, and the beverage of Greece and Italy. political, social, and moral issues surrounding alcohol. Alcohol has a long and checkered history. More drug than food, alco- holic beverages produce druglike effects in the body while providing little, if any, nutrient value other than energy. Yet it still is important to consider alcohol in the study of nutrition. Alcohol is common to the diets of many people. -
Amended Ordinance
EXHIBIT A CHAPTER 6 ALCOHOLIC BEVERAGES ARTICLE I. IN GENERAL Sec. 6-1. Purposes. (a) The purposes of this chapter include, without limitation, the following: (1) Compliance with and effectuation of the general state law; (2) Prevention and control of the sale of alcoholic beverages by unfit persons; (3) The protection of schools, homes, churches, parks, and other institutions; (4) Promotion of appropriate land use and zoning and the effectuation of the county's land use and zoning policies; (5) Protection of the public health, safety, and welfare. (b) To the maximum extent possible under state and federal law, the business of selling alcoholic beverages under this chapter shall be considered a privilege to be accorded in conformity with the foregoing and other public policies of the county, and not a right. Sec. 6-2. Definitions. Unless a contrary intention is clearly apparent from the context, any term used in this chapter shall have the same meaning as when used in a comparable provision of the Georgia Alcohol Beverage Code, O.C.G.A. §§ 3-1-1 through 3-12-3. Any reference to “license” or “licensee” shall also mean “permit” or “permitee” as appropriate given the context. As to the use of gender specific pronouns, the masculine includes the feminine, and the feminine includes the masculine. The following words, terms, and phrases, when used in this chapter, shall have the meanings ascribed to them in this section, except where the context clearly indicates a different meaning: Alcohol means ethyl alcohol, hydrated oxide of ethyl, or spirits of wine, from whatever source or by whatever process produced. -
Beer, the Natural Choice? 1
Beer, the natural choice? 1 24% around of people wrongly 90% of beer sold in think that red wine, the UK is produced rather than beer, in the UK contains the most vitamins Contents Beer – the nutritional ‘superdrink’? 4 Deflating the weight issue 6 Essential minerals: the silicon story 8 Understanding units 10 Community spirit 12 Everything you think The wholesomeness of brewing 14 Beer and The Great British Heritage 16 Beer – back on the menu 18 about beer is about to be A healthy perspective 19 References 20 turned on its “head...” This report was authored by Isla Whitcroft, national health journalist. 3 a half pint of beer contains on average 7% of daily folate requirement for an adult and 9% over34% of the required vitamin B2 intake. of British men The hops, the plant which gives the beer its bitter incorrectly believe taste, are brimming with healthy potential. And that beer has more because beer is virtually the only nutritional source calories than other of hops, then it gets the exclusive on the benefits! alcoholic drinks “If malt is the soul of the beer then hops are the Beer – the nutritional spice,” says Professor Charles Bamforth Professor of Brewing Sciences at the University of California. a whole range of health issues. These include “The hop is an ancient plant, said to aid digestion, ‘superdrink’? (5) ease constipation, overcome premature ejaculation atherosclerosis , an inflammatory disease of the blood vessel walls, strokes, Type II and soothe anxieties.” Recent headlines would have us believe that red In many parts of the world it is often safer to Diabetes(6), gallstones(7), Parkinson’s Disease(8), wine drinkers enjoy good health, while those drink beer, which is hostile to harmful bacteria, and dementia(9). -
Yeast and Beer UNIT
1 Dipl. Brew. Module 2: Unit 2.7 – The Properties of Beer – Section 2.7.1 MODULE 2: Yeast and Beer UNIT 2.7: The Properties of Beer SECTION 2.7.1: Beer Hazes ABSTRACT: Appearance and taste are the two sensory attributes on which beer consumers judge the acceptability of the product and these parameters may be used to evaluate critically every glass of beer drunk. The flavour attributes are considered in detail in section 2.8, but in this unit we will address the key features of appearance, viz. clarity (haze stability), head formation and retention (foam stability), colour and lack of gushing! These parameters can be physically measured and, thereby, controlled. LEARNING OUTCOMES: On completion and comprehension of this unit you will be able to: 1. Describe the nature and typical composition of hazes. 2. Know the scientific principles behind non-biological haze formation. 3. Explain the measurement of non-biological hazes. 4. Understand how accelerated haze formation can predict shelf life. PREREQUISITE UNDERSTANDING: To have studied Section 2.5 © The Institute of Brewing and Distilling (Dipl. Brew. 2 Revision Notes Version 1 2008) 2 Dipl. Brew. Module 2: Unit 2.7 – The Properties of Beer – Section 2.7.1 2.7 The Properties of Beer________________________________3 2.7.1 Beer Hazes ______________________________________3 2.7.1.1 Introduction ___________________________________3 2.7.1.2 Mechanism of Haze Formation____________________3 2.7.1.3 Methods of Haze Prevention ____________________ 6 2.7.1.4 Haze Stabilisation ____________________________ 8 (a) Processing Aids to Reduce Sensitive Proteins _________8 (b) Processing Aids to Reduce Polyphenols______________9 (c) Combination Treatments __________________________9 (d) Summary ____________________________________ 10 2.7.1.5 Measurement Methods for Non-Biological Haze ____ 10 (a) Zero Time Tests _______________________________11 (b) Haze Stability Prediction Tests ____________________11 © The Institute of Brewing and Distilling (Dipl. -
ALCOHOLIC BEVERAGES[2] Footnotes
CHAPTER 2. - ALCOHOLIC BEVERAGES[2] Footnotes: --- (2) --- Editor's note—The substance of this chapter, unless otherwise indicated is derived from Ord. No. 86-05, 6-10-86. Substantial reorganization of the ordinance was done during codification. Cross reference— Alcoholic beverage offenses involving minors, § 11-1-21. State Law reference— Alcoholic beverage code, O.C.G.A., Title 3; driving under the influence of alcohol, O.C.G.A., § 40-6-391. ARTICLE A. - GENERAL PROVISIONS Sec. 9-2-1. - Purpose of chapter. This chapter has been enacted in accordance with a plan designed for the purposes, among others, of promoting the health and general welfare of the community, to establish reasonable standards for the regulation and control of the licensing and sale of alcoholic beverages; to protect and preserve schools; to give effect to existing land use; to protect those of minor age in the community; and to preserve certain residential areas, with reasonable considerations, among others, to the character of the areas and their peculiar suitability for particular uses, the congestion in the roads and streets, and with a general view of promoting desirable living conditions and sustaining stability of neighborhood and property values; and to protect against the evils of concentration of outlets for alcoholic beverages in one family or to prevent undesirable persons from controlling the alcoholic beverage industry. Sec. 9-2-2. - Definitions. For the purposes of this chapter, in addition to the general definitions provided in section 1-1-2, the following definitions shall apply: (1) Alcohol. Ethyl alcohol, hydrated oxide of ethyl, or spirits of wine, from whatever source or by whatever process produced. -
History 442-001: Beer and Brewing in America
History 442-001: Beer and Brewing in America INSTRUCTOR: Joshua Driscoll EMAIL: [email protected] DAY/TIME: M/W 3:30-4:45 PM LOCATION – Holton Hall G90 OFFICE HOURS: F 11:00-12:00 in Holton 381 or by appointment CATALOGUE DESCRIPTION: 3 cr. U. Prereq: None. Jr. standing; satisfaction of OWC-A GER COURSE DESCRIPTION: Beer has been at the center of many movements in American history. Beer and brewing have been caught up in vast social upheavals including immigration, technological revolutions, urbanization and industrialization, changing family and gender roles, moral reform campaigns, evolving views on race and class, and changing ideas about place and connectivity. Beer has been a nutritionally vital home-brewed food staple, an anchor for community socialization, and a symbol of social identity. This course will use the history of beer and brewing as a means to chart many of the dramatic changes in American society. We will begin with the first maize beer brewed by Native Americans of the Southwest and continue through the introduction of barley and wheat beer by the first European settlers. We will discuss beer and brewing in Colonial America and trace its regionally diverse development in the United States. We will explore why beer became big business and how Milwaukee became the most important brewing city in the world. We will discuss the legacy of prohibition and the major changes to the brewing industry in the past few decades. This course considers the historic role of beer in defining identities and practices across America. COURSE