THE QUARTERLY Pour Summer 2020 formerly the publican PM40026059
» CONNECTING WITH GEN Z » ANALYZING TRENDS » FOOD TRENDS » QUICK ON OUR FEET 604-271-1412 250-868-8890 Lower Mainland Okanagan
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10 Quick on our Feet Our industry is doing what it does connecting with gen z best–take care of each other. 16 Village Liquor Store GEN Z BRAND EXPECTATIONS How Village Liquor Store makes ARE NOT WHAT YOU THINK life better for everyone on Gabriola Island
6 18 10 Food Trends for 2020 Takeout, supporting local, low proof drinks, flexitarianism, and fermentation are top trends.
22 Counting what Counts Find the right data, review statistics and benchmarks, then analyze the trends.
DEPARTMENTS
4 ABLE BC Industry Update 5 BC Liquor Industry Trends 13 Beer Notes: Wine-beer Hybrids 13 Product Showcase 14 Wine Report: Viva La France 21 Names in the News 26 Liquor Licences in BC 27 What’s Coming? 28 ABLE BC Membership Report 29 BC Hospitality Foundation 30 Spirit Spotlight: All the Fizz About Carbonation
EXTRAS
9 Make your Business More Influencer-friendly 24 Fostering Employee Engagement During a Time of Crisis » ABLE BC Industry Update
by Jeff Guignard
It’s hard to believe how quickly things changed. Hill in Ottawa, I know how important it is for For me, March 13th—barely seven weeks governments to step up to the plate. Only ago—was the day I fully understood that BC government has the financial resources to was going to be irrevocably changed by the tackle the staggering scope of our collective Quarterly Publication for the Alliance of Beverage Licensees COVID-19 pandemic that had, until then, been challenge. mostly confined to other places. That’s why we’ve working with dozens of 2nd floor 948 Howe Street, Vancouver, BC V6Z 1N9 By March 16th, hundreds of hospitality business associations to fight for rent relief, T 604-688-5560 F 604-688-8560 Toll free 1-800-663-4883 businesses closed. Then St. Patrick’s Day— tax deferrals, wage subsidies, forgivable [email protected] www.ablebc.ca @ABLEBC one of our industry’s most profitable days—was loans, and a host of other measures. Although all but officially cancelled. we still have much to do, I am enormously 2019-2020 Board of Directors & ABLE BC Staff COVID-19 had officially taken root in BC. grateful for how quickly governments have President Al McCreary BC’s hospitality industry was hit first—and implemented these needed programs. Most Past President Poma Dhaliwal Vice President Al Deacon hit hardest—by this pandemic. After that first importantly, they are actively seeking input Treasurer Trevor Kaatz week, almost every LP in BC had closed. When to proactively solve challenges. We remain in Directors Brady Beruschi, Michael Brown, you add in layoffs from the accommodation and daily contact with our government partners to Yvan Charette, Stephen Roughley, Barry Zwueste tourism sectors, our industries lost 250,000 give them feedback on which programs are Director-At-Large Lorne Folick, Gerald Proctor jobs that first week alone. working, which need improving, and where Executive Director Jeff Guignard As of late April, much of BC’s economy gaps remain. Director of Membership & remains shuttered or operating at reduced Throughout this crisis, BC’s Business Communications Danielle Leroux capacity. While some sectors like liquor retail Technical Advisory Panel (the liquor advisory are doing well, others have been decimated. panel comprised of the heads of BC’s The Quarterly Pour Editorial Committee: Megan Carson, Trevor Kaatz, Paul Rickett, Leah Stark, Dave Lindsay According to the BC Chamber of Commerce, various liquor and hospitality associations) 40% of BC’s businesses have less than 90 days has been meeting several times per week to Designed, Produced & Published by: of operating cash, over half of those still open discuss liquor policy solutions to support your EMC Publications 19073 63 Avenue, Surrey BC V3S 8G7 report 75% declines in revenue, and more than businesses. Things like allowing LPs and FPs Ph: 604-574-4577 1-800-667-0955 half of those currently closed likely won’t reopen to sell alcohol with take-out or delivery meals, [email protected] once this pandemic is over. protecting the integrity of our supply chain, www.emcmarketing.com Publisher Joyce Hayne The International Monetary Fund has said and earlier opening hours for liquor retailers. Designer Krysta Furioso that COVID-19 will lead to “the worst economic We’re also working on deferring licensing fees, ABLE BC Editor Danielle Leroux fallout since the Great Depression.” securing a discounted “hospitality price” for
Copyright EMC Publications THAT is the true scope of what we are all on-premise licensees, and restoring single confronting together. bottle picks from LDB Wholesale. PUBLICATIONS MAIL AGREEMENT NO. 40026059 I know many of you aren’t sure how you’re We’ve divided our recommendations into RETURN UNDELIVERABLE CANADIAN ADDRESSES TO CIRCULATION DEPT EMC PUBLICATIONS going to make it. You’re losing sleep wondering three general buckets: 1) urgent (i.e. what you 19073 63 AVENUE how to pay your rent, property tax, and utility need now to survive), 2) re-opening (what will SURREY BC V3S 8G7 bills. And I know it hurts to tell people you’ve help you get your doors open), and 3) recovery email: [email protected] worked with for years that you have to let them (what you need to get back on your feet in go; that you don’t know if their job will be there the long term). To learn more, check out our when all of this is over. “COVID-19 and BC’s Hospitality Industry” It may offer only a small comfort to say it, but webinar in ABLE BC’s online store at ablebc. you are not alone. None of us have ever faced ca or drop me a line at [email protected]. anything like this, but we will get through this No one knows how long this pandemic The opinions & points of view expressed in by working together. For our part, the team at will last, or when our industry will be able published articles are not necessarily those of ABLE BC. Advertisers are not necessarily endorsed by ABLE BC. ABLE BC will be here for you, and will keep to resume some level of “normal” services. fighting for you, for as long as it takes. No matter what comes next, ABLE BC will The work we do at ABLE BC on your behalf remained focused on fighting for your interests. has never felt more important or more urgent. If you’d like to discuss these or other issues, Having spent a decade working on Parliament please don’t hesitate to get in touch.
4 The Quarterly Pour BC LIQUOR INDUSTRY trends Wholesale Sales October - December 2019
Litres % increase/decrease % increase/decrease over previous quarter over previous year Beer - Domestic BC Commercial 33,141,121 - 13.4% - 9.3% Beer - BC Micro Brew 7,030,078 - 17.5% +5.8% Beer - BC Regional 11,261,106 - 15.1% +4.5% Beer - Import 9,293,125 - 17.8% - 0.8% Cider - Domestic & Import 3,779,037 - 33.0% - 7.8% Coolers 8,779,048 - 42.1% +22.4% Gin 458,895 - 13.0% +6.4% Rum 1,197,991 - 30.0% - 4.8% Tequila 256,019 - 23.2% +6.8% Vodka 2,455,175 +3.6% +2.4% Whisky 2,233,194 +20.7% - 0.01% Wine - BC 11,091,512 - 1.8% - 0.08% Wine - Canadian 301,802 +44.6% +60.6% Wine - USA 2,186,238 +25.2% +2.9% WineTotal 21,606,908 +6.7% - 0.05%
Hospitality Sales October - December 2019
Litres % increase/decrease % increase/decrease over previous quarter over previous year Beer - Domestic BC Commercial 5,874,012 - 2.1% - 12.3% Beer - BC Micro Brew 2,797,899 - 14.8% +7.4% Beer - BC Regional 2,738,126 - 17.6% - 5.5% Beer - Import 2,075,323 - 6.1% +4.7% Cider - Domestic & Import 530,131 - 23.1% - 3.4% Coolers 260,810 - 40.1% +16.0% Gin 85,372 - 6.8% +6.0% Rum 91,174 - 5.2% - 10.8% Tequila 90,748 - 14.0% +9.2% Vodka 260,367 - 7.5% +0.1% Whisky 154,460 +12.5% - 5.6% Wine - BC 1,504,523 - 9.5% +1.7% Wine - Canadian 19,606 - 40.7% +22.8% Wine - USA 195,467 +14.4% - 5.1% WineTotal 2,576,807 - 4.2% +0.2%
At the end of last year, most trends continued on the same path as they were heading earlier in the year. Domestic commercial beers continued their decline as craft beers and RTDs took their market share. Rum is definitely declining in popularity both in hospitality and wholesale sales. Tequila slowed its growth in the last quarter, but still showed gains over last year. Not surprisingly, whisky sales were strong over the holidays, but haven’t increased much year-over-year. Canadian rosé wine sales from outside of BC were making big gains earlier in the year, but had an over 40% drop in the last quarter, in both hospitality and wholesale sales, as the weather started to cool. Red wines from USA took some of that market share, so the ‘Buy Local’ message wasn’t very strong over the holidays. The Quarterly Pour 5 Top 3 Ways to Connect with Gen Z GenZ Brand Expectations are Not What You Think by Grace Lanuza
Emerging from the shadow of Millennials, Generation Z is making waves behaviours and highlighted the great ways on how being “typical” is and claiming its place in society. With a firm grip on social influence and the true essence of what makes a difference in the world. Combined the spending power of $143 billion, companies are eager to capture their with great imagery and key messaging that tugs on the heart strings attention, which is only the first step. When a brand is “lit” (as the cool of everyday “typical” life scenarios, it conveys their brand’s “why”. kids say these days!) and turns the impression into an engagement, and The realness is revealed, it’s seen as not manufactured or “fancy”, then eventually into a conversion or a sale, that’s when the rubber meets but something that the viewers themselves or someone in their social the road. But how do you do that? network might have experienced before. Traditionally, companies have had a large Now what does that have to do with focus on conversion. However, with this making and selling beer? Everything! generation it’s all about purpose, intent, The intent is Because ads like these make the and connection. They want to be seen and content real and relatable to the people heard, and have a strong stand on core who are buying and consuming their values that they apply in their everyday lives. something that Gen Zs products. Purpose zero in on. Intent What is your company’s purpose and how When reaching out to connect with do you make that come to life? A bigger consumers, the intent is something that question is, does your brand live its purpose and is it infused in every Gen Zs zero in on. They want to know why companies want to connect bit that is consumer facing? This generation expects to know your “why” with them and most importantly how they want to connect. and then they make the decision to engage with your brand. Anyone can hire a big-time celebrity to represent a brand, but this generation Studies have shown that it takes an average of eight seconds for sees through that. The importance of transparency and authenticity is this consumer mix to decide whether they deem your brand worthy to paramount to today’s key messaging. The rise of “micro influencers” on social interact with. Aligning your purpose in a concise and meaningful way is media bleeds onto retail and ecommerce. This generation wants to know who key for brand engagement. Budweiser’s “Typical American” Superbowl is using the product. Real people who share their life in digestible snippets on commercial did just that. They took the “typical” American stereotype social platforms promote the realness and relatability factor.
6 The Quarterly Pour How can you apply this to your business? Invite influencers into your pub and liquor store, create a photo wall, and provide opportunities to make great photos that they can share with their followers. The White Claw phenomenon is real and not just on memes anymore. The rise of the White Claw Gang and White Claw Crew makes the brand’s intent clear: they have real people drinking their products and it is firmly infused into the White Claw culture and lifestyle. Gen Z like the glory of acquiring something that is desired by others and the feel of belonging to a clan, a crew, or a cult following who prescribe to the ideal “Instagram famous” vision amongst their peers. The White Claw brand makes it easy for their consumers to desire the product but more so, to desire the intended lifestyle the product makes the consumer experience. In this case, it’s not just a drink, it’s also an experience, and a fun one at that.
Connection Gen Z crave connection that leads to community building. In the recent, COVID-19 pandemic, Gen Z were quick to adapt to technology resources, which may seem detached to some people, but they are using it to connect and cultivate their community. They tend to gravitate towards companies that also understand connection and community with the
The Quarterly Pour 7 added bonus of being able to encourage the freedom of self-expression. The success of apps such as TikTok covers all of that, along with the ease of a mobile platform, which this generation lives on. One of the most popular features of TikTok is the “duet” feature where creators can “co-create” with another person and put their own spin to things. Instagram has followed suit with the update of being able to go “live” on Instagram stories with another user. Creating connection and building community creates influence and clout, which turns into conversion. In today’s uncertain times, what is your company doing in order to prepare to capture the wave of this new generation? Stanford Professor and author, Bob Sutton recommends thinking of what you can do to connect on an emotional level and then you’ll be able to “guide their
Creating connection and building community creates influence and clout...
behaviour to more tangible outcomes.” Consider taking an inventory of your brand, its values, messaging, and behaviours. How do you make your brand come to life? How do you make Gen Z consumers be able to feel like they are your co-creators and not just customers? What we have learned lately is how brands are able to pivot when faced with adversity and be of service to their community on a global scale. When thinking of your next campaign or even a social media post, consider if it serves your brand’s purpose, if it has a clear intention, and how it will create connection with your new consumer. They’re here, they’re waiting, and there’s no turning back.
O’Hares’ owners Erinn & Grant Bryan
8 The Quarterly Pour Make your Business More
influencer-by Lindsay O’Donnell friendly ‘Influencer Marketing’ is one of those buzzwords that gets thrown around a lot. It’s like how people use the word ‘synergy’ or ‘brand awareness’. They all can be powerful assets in your marketing toolbox, but the majority of the time people throw those words around without being purposeful and strategic. Influencer marketing is one of those elusive things that every business feels they need, but many aren’t sure where to start. My advice is to take some time and understand what exactly an influencer is and what their job is. This will make it so much easier for your business to work with one. Why work with an influencer? You can reach new customers and drive sales. You’ll also notice that most new restaurants The goal here is to access their audiences Let’s start with the basics. An influencer and cafes have feature walls. This is because by having them talk about and promote your is anyone who has influence over a group of people are generally looking for somewhere to brand on their digital channels. What they’re people, usually within a niche. I usually see take photos that immediately tell people where getting is fresh content. But remember, they three types of influencers: they are. It can be as simple as statement don’t want to talk about what everyone else • Digital Influencers (bloggers, YouTubers, wallpaper or a living wall with plants. Make it has already reviewed. So offer something timely Instagrammers) easy for people to take photos of your place and unique, like trying a limited edition cocktail • Community Influencers (i.e. yoga teachers to share. or a product with a seasonal recipe. who are out in their community every day Making your business accommodating to I also use this outreach as a way to see who is in a leadership role) influencers is just the first step. This is the low genuinely enthusiastic about the brand so that • Expert Influencers (i.e. a food scientist who hanging fruit. Next comes outreach. when we’re ready to start paid partnerships, has influence within their industry) I know who provides the most value. You’re We’re going to cover digital influencers Reach Out to People trying to get some online conversation going, and how to build long-lasting and productive For most businesses or brands, I recommend but you’re also vetting who you might want to relationships with them. reaching out to one or two influencers a work with more seriously in the future. An influencer’s job is to produce new, month. Offer to send them some of your One of the most important things to fresh content that is timely and relevant. That dishes to try. Find influencers who have similar remember is to maintain relationships with means they need news that is relevant to their audiences as you or currently are engaging those who you had a good experience with. audience and they generally need fresh and with businesses in the same neighbourhood. It can be a bit of work finding people and unique photos. Send a simple message saying why you’re a coordinating a partnership, so keep those valuable contacts happy by reaching out when The good news is, they need you as much as fan of what they do, what you’d like to offer you have something new for them to talk about. you need them! Brands and influencers have a them for free, and why it would be worth It may take a bit of trial and error in the symbiotic relationship. sharing it with their audience. beginning, but these relationships can be Remember that if you aren’t paying bloggers extremely valuable to you as you grow and Make it Easy to Share or Instagrammers anything, you can’t ask build your online presence! So, if you want to get more online conversation for anything in return. Consider this type of (i.e. more customers talking about you on outreach like sending a press release. You’re social media), make an influencer’s job easy. sending it out and hoping for the best. Lindsay O’Donnell is the founder and owner of If they come to your business, can they get What you can do is be specific about what Piquant Marketing, a Vancouver-based agency good photos? Is the food plated nicely? Is the you’d like. Offer a free meal or a free product lighting adequate? Do you have unique and sample and suggest they review it on their blog that grows food and wellness businesses. seasonal products or dishes? or Instagram stories. @piquantmarketing
The Quarterly Pour 9
Quick on Our Feet The Intrinsic Adaptability of our Hospitality Industry
by Laura Starr
Courtesy of Resurrection Spirits Distillery & Lounge
These last weeks have been a devastating time for our society as we slowly descend into a harsh new reality that leaves many people Distilleries uncertain, unbalanced, unsupported, and unemployed. The hospitality In one of the most feel-good moments since COVID-19 became a industry in particular has taken a hard blow, as many are small businesses household name, we started to see local distilleries catch wind of a with miniscule profit margins and high numbers of employees on desperate need for hand sanitizer. These manufacturers switched minimum wage. Many are feeling overlooked by the government for up their entire production lines to start supplying front-line workers, support, and while there have been many hands thrown in the air from hospitals, nurses, palliative care centers, senior facilities, and at-risk all sectors, there has also been a very communities with donated hand sanitizer. touching wave of creative solidarity. Jacob Wiebe, manager of Shelter Point The hospitality industry is resilient shelter point Distillery on Vancouver Island, said they and adaptive by nature–being were compelled to make the quick switch in quick on our feet is how we survive production after being approached by medical every day and night of service, distillery was able to clinics and hospitals that were dangerously bartending, stocking liquor shelves, low or completely out of hand sanitizer. In and accommodating customer make and donate 2000L only a few short days, they were able to make demands. And now, in the face and donate 2000L of medical grade hand of a global pandemic and forced sanitizer to Vancouver General Hospital. shutdown, businesses that thrive of medical grade hand Since then, with an overwhelming amount of on fostering human connection are sweat, volunteers, and overtime, Shelter Point stepping up and doing what our sanitizer. will have manufactured just shy of 40,000L, industry does best–take care of most of which is donated, but now some being each other. made available to the public at a cost.
10 The Quarterly Pour In East Vancouver, Resurrection Spirits picked up on the sanitizer trend and immediately recognized a need for it not only for front-line workers in hospitals, but also the struggling Downtown Eastside (DTES) communities. Founder Brian Grant, who is no stranger to community initiatives and helping out those in need, didn’t want to wait to distill and decided to use his own neutral grape spirit to make a fast 800L of sanitizer that was promptly delivered to those most in need and at risk in the DTES. Since then he has organized a GoFundMe to raise funds to continue the production and distribution of sanitizer. The Liquor and Cannabis Regulation Branch recently changed its policies to support distilleries in their endeavours to help out–resulting in many more companies jumping on board. There have been talks and promises of support and payment from different governments and agencies, but for the most part, these distilleries started production out of their own pockets, using their own supplies and with the dedication of their hardworking staff, many of whom are donating their time. Now that there seems to be enough sanitizer for the front lines, these companies have opened up their sales of sanitizer to the public, and many are offering it barely at cost. It is a point of pride to call these companies our own, and it is worth an extra cheer to these champions in our industry who stepped up to help out when our communities needed it most.
Courtesy of Resurrection Spirits Distillery & Lounge Bars, Pubs, and Restaurants Where distilleries had the capacity to step in with sanitizer production, bars, The tone is similar at Wayward Distillery. Owner Dave Brimacombe, pubs, and restaurants have been able to do this with food and beverage ex-Canadian military, immediately noticed the effect of COVID-19 on the (we can all be grateful for the loosening of liquor delivery regulations). small town of Comox, which consists of mainly family businesses that Trevor Kallies, bar beverage director of Donnelly Group, spoke to simply couldn’t keep up with product demand. Being so attached to the the devastation of laying off employees and feeling helpless against this community and the people, as well as attuned to the essential need for pandemic. The Donnelly Group implemented a lunch program for their protection for front-line workers, Brimacombe quickly modified Wayward employees who had been let go, offering boxed lunches several days a Distillery’s production line and came through with sanitizer for not only week as a way to help alleviate food costs while people figure out how front-line workers, but also other areas of need such as palliative care to make ends meet. Kallies was quick on his feet too and took on the centers, senior facilities, and warehouses.
The Quarterly Pour 11 Courtesy of Wayward Distillery
responsibility of maintaining communications their doors. Originally intended for their staff, Survival of the Quickest on their Feet with all staff. He works to keep everyone they then opened up their cheap and wildly The initiatives continue to gain momentum, engaged and informed during these trying delicious dishes to the public, with a mandatory as our hospitality hearts continue to grow and times, from offering current government $2 donation to the Food Bank, as well as evolve. But one thing is for certain, no matter how information, to signing up staff for online liquor the chance to buy a “suspended stew” for tough these times might get, we can do this. Our and bar training courses through Bar Smarts someone in need. capacity to nurture and care for our community and Ananas–currently available for free. Keefer Bar was also on the ball when they is ingrained in our industry, and when faced with Takeout has been the most common shut their doors and immediately announced a crisis, we will figure out how to stay on our feet. foodservice adaptation, but some estab- the sale of online gift cards with 100% Lean into that inherent adaptability that goes so lishments took it upon themselves to do more proceeds going to their staff. Many other bars hand in hand with hospitality, and together we’ll than just try and survive–they wanted to make have rolled out similar incentives since, each see this crisis through to the end! sure everyone else was fed, too. Say Mercy with a heartfelt endeavor to make sure their rolled out their Staff Meal initiative seemingly hospitality family is going to be looked after. moments after restaurants were told to close
12 The Quarterly Pour BEERNOTES by Joe Wiebe PRODUCT SHOWCASE Wine-Beer Hybrids There is an old adage about never mixing the grain and the grape, but it seems like BC breweries are doing just that with more and more frequency. Wine-beer hybrids or so-called “grape ales” are the newest trend to hit the craft beer world, and the results have been very tasty indeed. Brewers have experimented by fermenting grape juice or grape must (freshly squeezed grape juice with skins, seeds, and stems included) or pomace (just the solid portion of the must) along with typical It featured Riesling grapes blended with a tart beer ingredients (barley, hops, water, and yeast). farmhouse ale, elderflower and sweet woodruff, and Sometimes, they also choose to age these hybrid fermented with wild yeast. grape ales in foeders or wine barrels, adding extra Parker Reid, Head Brewer at Field House, character from the wood. They might funk them up was first inspired by a beer he tasted at Burdock with Brettanomyces yeast or purposefully sour them Brewing in Toronto three years ago. A collaboration with mixed bacterial cultures. with a Niagara winery called Pearl Morissette, Several BC breweries have dabbled in the style, Bumo 2 featured a blend of Pinot Noir, Pinot Rosé, including: Brassneck Brewery and Strange and one-year-old barrel-aged Saison. “It just blew Fellows Brewing (both in Vancouver); House of me away,” Reid remembers, adding that he soon GIGGLEWATER Funk Brewing in North Vancouver, where every realized “there are so many different grapes and so PROSECCO DOC beer spends time fermenting or conditioning in many different flavours. That was three years ago. Sparkling Wine wood at some point; Spinnakers Brewpub in We’ve just been experimenting ever since.” Italy Victoria, which first dabbled in the style back in Field House’s main winery partner in this 2014 using Vancouver Island grape juice to brew endeavour is Whispering Horse in Yarrow, near Gigglewater, a term used its Ortega Blonde; Steel and Oak Brewing in Chilliwack. Reid’s favourite of their grapes is called in the 1920s for alcoholic New Westminster; and Coalesce Brewing, a side L’Acadie, which reminds him of the Nelson Sauvin beverage. project founded by Twin Sails Brewing’s head hop. Speaking of hops, Reid sometimes doesn’t brewer Ryan Voigt. even add hops because the grapes have so much Winner: Best Prosecco – Alberta Beverage Luppolo Brewing (and its in-house side project flavour. In other cases they “use hops to accentuate Awards Temporal Ales) has also explored the wine-beer certain flavours.” hybrid style quite a bit, which perhaps makes sense Field House would like to work with bunches of “A pale straw yellow considering its Italian roots. After all, brewers in Italy grapes directly, but they are very expensive and colour precedes this have been making “uva birra” or grape beer for more difficult to find, apparently, so the brewery is putting flowery, exuberantly than 15 years already. Italian Grape Ale was even in grapes at its own farm, a project that began in fruity, light bubble. 2018 to support the food program at the brewery. recognized as an Italian regional style by the Beer Apples, lemon and fun Judge Certification Program (BJCP) in 2015. As well, the brewery is moving its entire barrel mark the palate and not Steamworks Brewery, based in Burnaby, program and foeders to the farm, which has its necessarily in that order. partnered with Blasted Church Vineyards to own manufacturing licence: the Field House Barrel This Glera fizz is ready to make a special Saison fermented with fresh Room. It takes two or three years for grape vines to party.” Gewürztraminer grape must. Some of it was mature enough to bear fruit, so they won’t be making GismondiOnWine.com released as Sanctuary Saison, and some was put any beers with their own grapes for a while yet. away in barrels with Brettanomyces yeast, then All around BC, breweries are exploring the bottle conditioned with white wine yeast. The possibilities of brewing beers with traditional wine resulting beer was called Purgatory. ingredients mixed in. Whether you call them grape 750ml +100011 SPEC Abbotsford brewery Field House Brewing has ales or beer-wine hybrids, the results are often $14.99 Wholesale released more than a dozen grape ales over the unique and tasty. And with such a strong wine $17.99 Hospitality past few years. The first was Wild Riesling Ale, a industry here in BC, just think of the collaborations collaboration with the Head Brewer from Dogfish that will occur as local partnerships form between 604-737-0018 Head, the famously experimental Delaware brewery. breweries and wineries. dhs-wine.com
The Quarterly Pour 13 Winereport by Tim Ellison Viva La France Following the Vancouver International Wine Festival, there is renewed excitement for the wines of this year’s featured country, France. And with good reason, as France straddles ideal latitudes for grape growing and all types of climatic conditions are represented, from Continental in the east, cool to the north, hot in the south, and Mediterranean to the west, particularly around Bordeaux. The country encompasses all of the best growing climates for wine grapes. France is also located on the convergence of the African and Eurasian tectonic plates and the ensuing volcanic activity and other earth movements have contributed to a unique variety of soil types and composition. The French are experts at identifying exact geographic/climatic conditions and then carefully matching them best to the variety to grow in that region, right down to the plot. There have been centuries of experimentation, observation, and documentation of the performance of different varietals and clones in various places. Linkage has been made to how this information influences the decisions around wine making and characteristics of the finished wine. This knowledge has contributed to their mastery of wresting the best a vine has to offer. As a result, France is the only country in the world able to produce, arguably, the best examples of wines from of all 8 of the noble grape varieties. These French regions can lay claim to producing world class wines from all the following varietals: • Chardonna, Burgundy, Languedoc, Champagne • Sauvignon Blanc , Loire, Bordeaux and Languedoc • Riesling, Alsace • Pinot Gris, Alsace Courtesy of Wine Folly • Pinot Noir, Burgundy, Champagne, Alsace • Merlot, Bordeaux and Languedoc • Cabernet Sauvignon, Bordeaux and Languedoc • Syrah/Shiraz, Rhone and Languedoc AOC Bourgogne level. Chablis AOC especially is producing some clean, So, no matter your style of cuisine or service, from seafood driven crisp, unoaked Chardonnays that sing with seafood and are fantastic to burgers and fries, bistro style to fine dining, there is a French wine all on their own. Plus, look for amazing values in richer oaked whites ideal to serve. That coupled with a recent string of great vintages have from the Macon and Cotes Chalonnaise to the south of the Cote d’ caused consumers to discover France all over again. Or. Cremant de Bourgogne, offering sparkling wine that is made from The wine producing regions and their most famous styles of wine the same grapes as in Champagne, can provide great value for dollar are as follows: drinking pleasure.
Alsace Burgundy (red) Look for aromatic Gewürztraminer, dry, high alcohol Riesling, and Red Burgundy can be tricky, so know your negotiant (the reseller of delicious, unctuous, and incredibly inexpensive Pinot Gris (especially someone else’s grapes or wines), grower or Domaine, region or village, from the Grand Cru sites). and vintage (there have been some very good ones lately). Some great wines, at all price points, are available but be sure to do your research, Burgundy – Beaujolais (not to be missed these days) work with a trusted importer, and try to taste the wines before committing Eschew the lighter, fruity, carbonic maceration produced incarnations to purchase them. Often available in extremely limited quantities and at for the traditionally vinified versions of Gamay offered from ten named heart stopping prices, with careful selection these can be some of the villages or Crus–Morgon, Moulin-au-Vent, and Brouilly are some of my most ethereal and delicate (yet complex) wines you’ll ever taste. favourites. Bordeaux Burgundy (white) Famous for the 1855 classed growths or Crus, these are not just high- A string of great vintages (except some difficulties in 2016) since the late priced red wines anymore. At the lower and mid-price points, the reds 2000s has resulted in some awesome wines even from the value driven
14 The Quarterly Pour from the Medoc and Haut Medoc (the bulk of the regions production) Provence are comprising increasing amounts of Merlot in the normally Cabernet The classic region famous for rosé wines is enjoying renewed popularity Sauvignon dominant blends to provide plumper, more approachable as people are enjoying dry pink wines in ever increasing quantities. wines in their youth. And finally, there is reason for some real excitement Discover the Grenache-based sweet red wines from Banyuls. Some for the whites, especially those from the Entre Deux Mer region. The very old vintages are available in the market for surprisingly low prices whites of Bordeaux are seeing ever increasing amounts of Sauvignon considering their age. Blanc (as opposed to the traditional Semillon) and decreasing amounts of oak (including some exclusively stainless-steel versions) so the end Languedoc-Roussillon result is fresher, brighter wines more similar to the New World style as This is one of the more exciting regions in France today for both quality, opposed to the flabby, oxidated, over-oaked versions of old. Check diversity, and value. Great lighter wines from PicPoul and rich, value them out and don’t overlook some of the more moderately priced white driven Viogniers are especially impressive whites, but even more exciting and red wines. There are tremendous values in the teens to mid-20’s are the generous, muscular, and powerful reds. Syrah has always led the price points. charge and the exploitation of established communes like Faugeres, St. Chinian, Minervois, and La Clape are allowing the true potential of the Champagne terroir to be unleashed. Producers like Gerard Bertrand are identifying The big houses have long dominated this scene. But now, grower superior sites that anywhere else would achieve ‘Grand Cru’ status. champagnes, which are made in much smaller quantities from producer- Producers are crafting wines that could command ten times the price owned plots of land are making flavourful bubble at all price points. if they were to have come from more storied regions like the Northern Rhone, Burgundy, or Bordeaux. Also, you can find some expansive, Loire Valley brooding reds dominant in Mouvedre (popularly known as Monastrell Nantais - Muscadet is great as a light white aperitif and ideal with in eastern Spain). seafood (oysters on the half shell!) and young cheese. Drink young and These wines are classics and you need to be aware of them. But the cold! Premium versions are often from the Sevre Maine area, which takes more well-known and established regions aren’t what is causing the its name from the two rivers that flow through the vineyards. greatest stir in the sommelier community. Anjou – Saumur/Touraine - This is probably the most underappreciated area in France after Alsace. For a unique, delicate expression of Cabernet Emerging Regions Franc, look to the region of Chinon. Throughout the region, the whites Look for fresher, less oxidized wines from the Jura of both traditional made from Chenin Blanc (both dry and sweet) are a revelation of this grapes like Savagnin, Poulsard, and Trousseau, and international grape’s potential. You can find famous and reliable dry and off dry rosé varieties like Chardonnay. Deep, tannic reds made from Tannat are a real made from Cab Franc and Grolleau. treat when sourced from Madiran in Southwest France near Bordeaux. Central Vineyards - Sancerre/Pouilly Fume - This region produces a The Tannat grape has enough structure to age for long periods produces Classic bone-dry version of Sauvignon Blanc, which is steely and crisp. seductive and sensual reds. Even the younger wines it will stand up The wines of Pouilly Fume have a smoky nuance owed to gunflint soils. to the most intense of dishes. Now that Argentina has created global acceptance for the Malbec grape to stand alone in a bottle of wine, Northern Rhone give the wines of Cahor a try. Malbec, known locally as Cot, has long been the majority component of the red wines of this region. Dark and The northern region comprises only 5% of the overall Rhone’s total brooding, these powerful reds provide great drinking enjoyment on their volume, but produces some of the valley’s most famous wines, such as own and are a delight when paired with grilled meat and/or vegetables. Hermitage and Cote Rotie, which are rich, deep, and powerful versions There is a reason France is revered all over the world for their wine of Syrah. Keep an eye out for some exciting developments in the whites producing prowess. The better known, more established regions are as well. The exotic and heady Viogniers from Condrieu and the exclusive building on their strengths producing a string of good vintages. But the Chateau Grillet will redefine your expectations for wine from this grape. real excitement is getting generated by the emerging regions that are seeing increasing investment and care as entrepreneurial winemakers Southern Rhone are forced economically to explore these lesser known areas. Look for Look for great value, and exciting red wines from the villages including real value and interesting wines from yet to be discovered grape varietals. Seguret, Gigondas, Vacqueryas, and Rasteau made from an extensive Ask your reps if they have some great values or unique wines from blend of varieties (a total of 13 with Grenache, Cinsault, Carignan, and these emerging regions. Your staff will like being able to offer something Syrah often dominant). The classic red wines of Chateauneuf-de-Pape different and your customers will enjoy the opportunity to experience are being given a run for their money by the marked improvements in something new. Viva la France! the whites of the Southern Rhone, and consumers’ interest in wines made from grapes other than Sauvignon Blanc and Chardonnay like Tim Ellison is a Certified Sommelier & Chef de Cuisine that has dedicated Grenache Blanc, Rousanne, and Marsanne. Don’t overlook the serious over 45 years to a career in the hospitality industry including running rosé wines of Tavel, which are grown on the right bank of the Rhone. the Medoc Marathon in 2011. Currently, Tim is Director of Sales at the Surprisingly powerful for rosés, they make a credible substitute for red prestigious Vancouver Club. [email protected] wine on a hot summer day.
The Quarterly Pour 15 VILLAGE LIQUOR STORE How Village Liquor Store Makes Life Better for Everyone on Gabriola Island by Joanne Sasvari
It is said that no man is an island, and no one knows that better than a found himself working in English pubs and discovered that he enjoyed man who actually works on one. it much more than science. “I liked the people side of things,” he says. “When you have a business like this on a small island, you can make He studied hospitality at university in the UK, then came back to BC a big difference,” says Michael Brown, the owner of the Village Liquor where he worked at Vancouver’s Pan Pacific Hotel before buying a Store in Gabriola Island. fine dining restaurant in West Vancouver. Around the time he closed Gabriola is a speck of land in the Strait of Georgia, about five kilometres the restaurant he heard that a pub was up for sale on one of the Gulf and a 20-minute ferry ride east of Nanaimo. About 4,000 people, many Islands, and went to check it out. And just like that he was the owner of them artists, call its 57.6 sq. km. home, and a good number of them of the Surf Pub and a resident of Gabriola Island. frequent the Village Liquor Store. “I’d never been to Gabriola before, never even knew it existed,” he says. Located in the FolkLife Village mall, the store is a wood-and-glass Four years later, he bought Silva Bay Resort & Marina, then he structure with a rustic ambiance, a lofty 1,800-sq.-ft. space with walls switched gears and opened the liquor store. “Before it opened, there and shelves crafted from wood, and a giant mural of local characters was only the government store,” he notes. “It was at the far end of the painted by a local artist. island, and it used to close down between 12 and 1 every day for lunch.” “The entire store was built and designed by Gabriola. I’m a huge Village Liquor tries to fill the gaps that the government store can’t fill, not advocate for keeping everything on the island,” Brown says. “This is all just in terms of service, but also product. “We sell basically everything–wine, about people. It’s about our staff and our customers.” beer, spirits, cider,” says Manager, Adam Giles. “We have a focus on Brown opened the store in 2004. It wasn’t, to be sure, his first career international wines as many of our customers are looking for something they plan. Originally from West Vancouver, about 30 years ago he was can’t find at a government store. And I like to boast that we have one of the studying science at UBC when he decided to take time off to travel. He best selections of scotch in the province. It’s a very well curated selection.”
16 The Quarterly Pour It’s a feeling of pride to support local businesses.
In addition to all the inexpensive Spanish and Chilean wines, high- end French and Italian vintages, Japanese sakes and Mexican mezcals, Village Liquor showcases local wine, craft beer, and artisan spirits from distilleries including Sheringham, DeVine, Wayward and Shelter Point. As Giles says, “We try to focus on Vancouver Island because it’s closer to home and it’s a feeling of pride to support local businesses.” And for the past three years, he’s donated 1% of sales during the busy Giles and Brown also make sure the staff are well trained on those summer season, about $6,000 annually, to local charities– “anyone who products. Brown likes to boast that the newest staff member has been has a good cause.” This year, he plans to start early because he figures with the store for five years. “I do not have staff turnover. I love my staff. people will need the help more than ever. I treat them like my family,” he says. He himself works in the store, and Brown no longer lives on Gabriola because he has teenage children believes an owner should “never ask your staff to do anything you and the island doesn’t have a high school. However, he still works there, wouldn’t do.” And yes, that includes cleaning the toilets. cares for the community, and shows just what a difference a small He also believes in supporting community however he can. For business can make. instance, a few years ago, he moved the store from its original location “When you’re a business in a small community, to give back to to allow the local library to expand. “It was for the good of the island,” that community is huge,” Brown says. “And in return, the community he says. supports you.”
The Quarterly Pour 17
10 Food Trends for 2020 How COVID-19 has (and hasn’t) Affected our Drinking and Dining Habits
by Joanne Sasvari
As 2020 dawned, trend spotters figured they had a handle on what we’d Vancouver or the Black Bear in Lynn Valley. (The restaurant collaborative be eating and drinking in this new decade. (Oat milk figured heavily.) Then, Breaking Bread has compiled a growing list at breakingbreadnow.com.) only a few weeks later, a global pandemic changed everything. Now it’s This has led to a huge rise in the use of food delivery services like Skip fair to say that COVID-19 will affect every aspect of our lives for some the Dishes, Uber Eats, and Door Dash. These services have helped time to come. It will change society in a myriad of ways, big and small, in establishments stay open, but at a cost of hefty fees that add one more the short term and the long. It will, above all, expensive item to a pub’s bottom line. alter the way we socialize, celebrate events, The turn to takeout has also affected and share our meals. Hearty and the type of food that is being served. But COVID-19 aside, there are other Takeout, after all, needs to be sturdy changes in the way we’re eating and enough to survive the journey in an drinking in 2020, most of them patterns that comforting handhelds, insulated bag. That means fussy began in 2019 or even earlier. Here are the food is out; hearty and comforting biggest trends we’re seeing on the plate, curries, pastas, and handhelds, curries, pastas, and salads in the glass, and in the clamshell container. are in. Of course, this is exactly the sort of satisfying cuisine most pubs have 1. Total Takeout salads are in. been serving for decades. The biggest, most fundamental change in 2020 has been the pivot from dining in to takeout and delivery. In March, 2. Supporting Local we were all sent home to “flatten the curve” of the pandemic, and only It’s too early to assess the full economic impact of COVID-19, but it’s essential services were allowed to keep operating. Pubs and restaurants not too early to sense that, more than ever, we want to support our were among the first businesses to shut their doors, the exceptions neighbours: the people who grow our food, bake our bread, brew our being those who offered takeout and delivery, such as Darby’s Pub in beer, make our cheese, raise our chickens, and distill our spirits. BC
18 The Quarterly Pour has long been in the forefront of locavorism, and we can expect that movement to grow as the province recovers from the pandemic. The BC Wine Institute, for instance, is already urging consumers to buy local wine as a key message of its response and recovery efforts.
3. Low (and No) Proof Drinks Over the past couple of years, the “sober curious” movement has been growing and is expected to continue doing so, especially with Nielsen reporting that two-thirds of millennials say they are making a conscious effort to reduce their alcohol consumption. Low- and no-proof cocktails allow everyone to join the party, as do 5% ABV hard seltzers like Nude, Nütrl and White Claw, which has just entered the Canadian market. Consumers are also looking for thirst quenchers that are naturally low in alcohol but big in flavour, like vermouth and spritzes.
4. Flexitarianism Even consumers who still enjoy the occasional steak are eating less meat these days. In part it’s because of the number of new, plant-based proteins like Beyond Meat, which have made it easy to skip the beef without sacrificing the flavour or the pleasure in your burger. Fake meat
The Quarterly Pour 19 aside, consumers are simply craving lighter and veggier fare, which is 8. Non-dairy Milk and Butters considered to be better for our bodies and the planet. About two-thirds of the world’s adult population struggles to digest lactose, the sugar found in dairy products like milk and butter. That, coupled with 5. Fermentation a growing awareness of the environmental impact of dairy herds, has led In food and drink, fermentation is the process of converting carbohydrates Canadians to seek alternatives to dairy–we already consume 20% less of to alcohol or organic acids using microorganisms such as yeasts it today than we did in 2009. Oat and soy milks made a splash in 2019; or bacteria. More appetizingly, it’s how grain becomes beer, grapes expect to see them used increasingly in products like chocolate, ice cream, become wine, milk becomes cheese, and flour becomes sourdough and yogurt. Also look for plant-based milks made from flax, sunflower, bread. These transformative foods have the deep, complex flavours and hemp seeds as well as vegan seed and nut butters. we’re craving now, and are thought to improve gut health, too. So raise a glass of 9. Flour Dust-up kombucha and join the fermentation party. It seems nothing can A few years ago, all a baker could find on grocery shelves was industrially 6. Korean Food quell our love for produced wheat flour, which is heavily Speaking of fermentation, it seems processed with chemicals including nothing can quell our love for kimchi, bleach, stabilizers, and preservatives. the spicy Korean side dish of salted and kimchi. Since then, there has been a growing fermented vegetables. In fact, according excitement about freshly milled organic to Yelp, we’re loving all Korean foods right now–bulgogi (barbecued flours from ancient grains like spelt, kamut, and einkorn as well as beef strips), bibimpap (mixed rice bowls), and the side dishes heritage wheat such as the warmly nutty Red Fife. These flours are collectively called banchan, all of it slathered in gochujang, the sweet- more flavourful and more nutritious, and are rekindling our love of carbs. spicy-savoury fermented chili paste that tastes so good on everything. 10. Less Food Waste 7. Less Sugar/Better Sugar There’s nothing like a global pandemic to make you aware of just how Every decade has its health bugaboo–cholesterol in the 1970s, carbs in much food you’re wasting, right? The Commission for Environmental the 2010s–and the 2020s are no different. Now it’s sugar’s turn in the Cooperation has estimated that Canadians waste 85 kilograms of food nutritional penalty box. Refined sugars are linked to a host of chronic per person per year, and in recent years we’ve been trying to reduce illnesses, and they lurk in three-quarters of processed foods. Now the US that amount. Sort of. But in 2020, with food prices projected to increase Food and Drug Administration has mandated that nutrition labels show 4% even before COVID-19 emptied store shelves, we can expect those an “added sugars” value. As a result, experts anticipate that consumers efforts to get serious. and manufacturers alike will reduce sugar use. Meanwhile, consumers In short, food in 2020 will be better for our health, better for society, are seeking sweetness in less refined products like sorghum syrup. and better for the planet. And that’s a pretty palatable trend.
20 The Quarterly Pour » names in the news by Pamela Gray
Awards 2020 New World International Wine Competition 2020 Canadian Artisan Spirit Awards Congratulations to Fort Berens Estate Winery (Lillooet, BC) that received Congratulations to all the BC 2020 Canadian Spirit Award Winners! a silver medal for their 2018 Chardonnay and a bronze medal for their Artisan Spirit of the Year - Sheringham Distillery (BC)- Kazuki Gin 2017 Meritage Merlot. Best in Class/Distinction - Arbutus Distillery (BC) - Arbutus Barrel For a complete list of winners visit: www.nwiwc.com/results.html Aged Absinthe Best in Class - Monashee Spirits Craft Distillery (BC) - Garlic Vodka The Vancouver International Wine Festival Best in Class - Old Society Spirits (BC) - Bittersweet Vermouth The Vancouver International Wine Festival announced the 2020 trade Best in Class/Distinction - Merridale Cidery & Distillery (BC) - Cowichan competition winners at Celebrating Excellence, a program honouring Spiced Rum professionals who contribute to BC’s exceptional wine and food culture. Best in Class/Distinction - Shelter Point Distillery (BC) - Shelter Point Congratulations to the following award winners: Single Malt Spirited Industry Professional Award - Dana Lee Harris For a complete list of winners visit: https:/artisandistillers.ca/2020-results 2020 Sommelier of the Year Award - Peter Van de Reep For a complete list of winners visit: https://vanwinefest.ca/ 2020 World Gin Awards blog/2020/02/28/2020-trade-competition-winners/ Congratulations to all the 2020 Canadian Winners! Country Winner - Compass Distillery Gin Royal (NS) - Contemporary Gin Appointments Gold Winner - Seventh Heaven (QC) - Premium Dry Gin Krista Bax has been appointed as CEO of go2HR–BC’s tourism human Silver Winner - Collective Arts Distillery (ON)- Artisanal Dry Gin resource association. Bax is poised to lead go2HR on an exciting new path Bronze Winner - Wabasso (QC) - Wabasso Gin forward after the organization underwent significant changes last year. For a complete list of winners visit: www.worldginawards.com/winner/ She has more than 20 years of experience in various strategic leadership Gin/2020/taste roles. Prior to joining go2HR, she was the Senior Vice President, Western Canada at Context, a strategic engagement and communications firm.
The Quarterly Pour 21 Counting what Counts Analyzing Trends to Increase Performance
by Tania Moffat
Not everything that can be counted counts, and not everything that Finding the Right Data counts can be counted. - Albert Einstein Private liquor stores and pubs in BC can find reliable information on provincial trends from the Alliance of Beverage Licenses (ABLE BC), Endless amounts of information bombard us in our daily lives. It seems BC Liquor Distribution Branch (LDB), and BC Wine Institute. data is gathered on everything. To the masses, this may seem trivial, but the The LDB publishes an Annual Service Plan Report covering the right information–reliably sourced and correctly interpreted–can provide previous fiscal every July. The report outlines business efficiencies, businesses with invaluable insight into many facets of their operations. improvement processes, and sales trends within their stores for the prior year. These reports can be found online under reports at www. Not All Data is Equal bcldb.com. Historical information can be used to provide cause and effect details The LDB’s Hospitality and Wholesale Liquor Market Reviews record about past successes and failures. Predictive analysis can help to provincial sales from all channels for beer, refreshment beverages, spirits forecast future trends. Traffic patterns and product trends can assist with and wine. Sales are further broken down in each category and are meeting customer needs at the service level and identify what products provided in net dollar values and litres. Summarized data for the current are ‘hot’ and which ones aren’t. Demographics can identify your target quarter and previous four quarters can also be found on their website. customer and the most successful marketing vehicles to reach them. Liquor retail stores can find industry benchmarks in the second Financial data and market research can provide benchmarks for your annual LRS Benchmark survey conducted by ABLE BC in partnership business and guidance on how to reduce costs and increase sales. with Paul Rickett, VARKeting! An overview was published in the The benefits of analyzing data trends are as endless as the data itself. Spring issue of The Quarterly Pour and detailed. Results can be found Before you rush out to start gathering intel though, do some research. on www.ablebc.ca under Advocacy. Not all data is equal. If you want to make informed decisions that are based on industry facts, you need to use information that has been Getting help gathered by a reputable source in an unbiased manner. Government Let’s face it; most people don’t find analytics to be the most exciting way sourced statistics and independent market research companies are often to pass the time. If you are statistics savvy, go crazy and breakdown excellent places to start. If you want to understand how your business that data on your own. For those who would rather leave the number stacks up against industry norms, you need to start asking questions crunching to someone else, experts can assist with making the and compare similar data. Wine sales in small-town Missouri won’t have information more digestible. Sometimes, finding an analyst is the most much relevance to Vancouver’s retail wine market. efficient and reliable way to analyze market trends.
22 The Quarterly Pour Industry Variance and Trend Analysis April 1 2018 - March 31, 2019
Liquor Stores • Retail customer counts decreased 4.2% to 36.8 million from 38.5 million (due to increased competition and store renovations). • Average customer transactions increased 0.5% from $36.37 to $36.57. • Inventory turn-over rates decreased taking an additional seven days.
Product Categories • An increase in sales of 2.7% was driven by a combination of volume growth in spirits and refreshments and higher average selling prices. • 2018/19 beverage alcohol sales increased by $77.6 million. • All categories showed growth except beer, which declined by $5.1 million or 0.4%. • Spirits, wine, and beer continue to be the primary areas of revenue. • The refreshment category had the highest growth (an increase of 20.4%, or $45.3 million). • The refreshment category has grown 76% since fiscal Toronto-based Applied Knowledge is a data and strategy consulting 2014/15, compared to the beer category which has grown company with an extensive background in beverage alcohol. Over 15%. the past two years, the team has combined their industry knowledge • LBD sales breakdown – Refreshments 7.5% (slight increase), and experience creating world-class consumption trackers to develop Beer 33.1% (slight decrease), Wine 34.2% (slight decrease), BevTrack. Spirits 25.2% (unchanged) “BevTrack is the largest global beverage study with millions of data • In litres, beer has the highest sales volume followed by wines points and approximately 50,000 Canadian consumers surveyed each and refreshment. year. The study provides information on everything you need to know • The sales dollar increase was higher than litre increase about how people consume and purchase alcoholic beverages in indicating products were sold at higher price points. Canada,” says Andrew Knight, co-founder of Applied Knowledge. Data collected includes what categories are growing and why, Source: BC Liquor Distribution Branch Annual Service emerging flavour trends and how to capitalize on them, consumer Plan Report – July 2019 demographics on incidence, occasion, beverage mixing, brand health, and more. Performance of the entire industry, including beer, wine, 2019 Wine Sales Trends coolers and spirits, is presented in an easy to understand format that • Steady increase in wine sales over the past four years. is transferable to your business. • BC VQA and 100% BC wine sales are up, import wine sales Businesses already collecting data can turn to HeadCount, an are down, but both show an increase in sales due to higher Edmonton-based company that prides itself as being the leading price points authority on retail traffic and customer conversion analysis. They analyze • The following products are trending – Rosé (Provence Style), their client’s raw data to help businesses get the most out of the insights Sparkling (Prosecco), Refreshment vs. Refinement wines, they have gathered. “Cocktail” wines, Cabernet Franc. The benefits that analyzing market trends can have on your business • The most popular retail price point is $15-20 retail are immeasurable. Whether you do the comparison yourself or seek guidance from an expert make time this spring to dig into some Source: BC Wine Institute industry data.
The Quarterly Pour 23 The question is, what can and should employers be doing now to remain Fostering Employee connected and foster engagement with employees during this time of crisis (so that they want to come back), even while they are not on the payroll? Below are four tips to help employers stay in contact and maintain Engagement During relationships with employees who are on a temporary layoff: 1. Remain connected, as individuals and a team For many employees, the workplace provides a social connection and when a Time of Crisis that connection is lost (or changed temporarily), people begin to feel isolated. Encourage employees to reach out and remain in contact with you and their by go2HR fellow colleagues. Where possible, offer assistance, share local resources and information that may be of help to employees (and encourage others to do the same). Consider setting up a schedule for regular communication In response to the COVID-19 pandemic, many tourism and hospitality and invite employees to attend and contribute.Other examples include: employers have suddenly been faced with making tough business • Create a closed group Facebook page or Instagram account just and financial decisions in order to comply with government legislated for your employees. Allow employees to create posts, share funny jokes, restrictions (e.g. physical distancing measures) as well as maintaining photos or videos. the viability of their business. This has meant temporarily having to close • Run a contest and encourage employees to create a fun hashtag their doors and/or scaling back their workforces through lay-offs and for everyone to use and share on social media. in many cases terminations. Employers have had to say good-bye to • Send out weekly newsletters or emails and encourage contributions workers who are not just employees, but also friends and family. (employees at True Key Hotels & Resorts are encouraged to submit stories Eventually this crisis will pass and when it does, businesses will want and photos for weekly Pet Profiles in their newsletter). to be prepared to bring their employees back and return to operations • Offer a weekly video drop-in call. Set up groups on Zoom, Facetime, as quickly as possible. As we look ahead, the world of recruitment will WhatsApp or Skype. likely be very different post-crisis as impacted employers across the entire • Host a weekly house party and encourage employees to join and country will be challenged to recall and re-establish their workforces. The play online trivia and other games. competition for skilled talent will eventually return. Studies also show that • Share/post inspirational videos or podcasts. The Conference Board the longer people are off work, the less likely they are to return in any of Canada offers a video series focused on Mental Health and COVID-19 capacity. With that said, not only is it okay, it’s encouraged to connect that addresses a range of topics including physical activity, emotional with employees who have been laid off. fragility, play with happiness, get gratitude, and others.
24 The Quarterly Pour 2. Recognize Personal Celebrations such as Birthdays, Work Anniversaries, and Personal Accomplishments Show employees how much they mean to you and your business by taking time to recognize and celebrate special occasions with employees. A celebration, particularly during this challenging time may also provide a welcome, and likely much needed, positive distraction for you and your team. Ways you can celebrate your team include: • Start an e-card and encourage employees to add a personalized note, photo or other image (check out Kudoboard). • Arrange a surprise video call with the rest of the team. • Coordinate employees to decorate their vehicles with balloons and signs for a drive-by celebration. • Coordinate a surprise delivery to the employee’s home (flowers, pizza). • Take photos of video chats and share on social media (use the hashtag from tip #1). 3. Provide Business Updates When the time comes, let employees know what you’re doing to prepare to ramp up operations and how much you’re looking forward to welcoming them back. Generate excitement around the return of employees and invite them to contribute ideas to help rebuild the business. For example: • Plan a welcome back/thanks for sticking with us event for employees. • Post/share photos via emails or social media: “We are getting ready to open, all we need is you!” (Check out the daily greeting videos on Predator Ridge Resort’s Facebook page. Employees and their families record short videos for their guests both from the resort and home. Employers could do similar things and send out brief videos for employees) • Crowdsource input by sending out online Doodle polls for employees to “vote” on new menu items or events. Encourage idea submissions during online meetings using collaboration tools such as Slido. • Host video calls and invite employees to contribute ideas for reopening activities or events. 4. Provide or Share Opportunities for Training and/or Personal Development Being laid off can be a very difficult time for employees, mentally, emotionally and financially. Encouraging and providing employees with opportunities to learn and develop their skills while they are off work will show that you are still interested and invested in them. Provide training opportunities that align with employee’s personal interests and/or development goals. Help set them up for success when they return to work. Ongoing training or personal development during a layoff may also help some individual cope within a difficult situation, where a lot is outside of their control. It can provide a distraction, something to look forward to and work towards, and a sense of accomplishment (and another reason to celebrate) when completed. For example: • Send links and resources for training that may be of interest to them. • A number of industry-related training programs are offering online training for free or providing discounted fees in recognition of the COVID-19 crisis, including SuperHost, Health & Safety, and emerit. • Consider other free learning apps such as Duolingo, Khan Academy, LinkedIn Learning, Coursera, Udemy, and 15Five Best-Self Academy. While many of these tips involve little to no financial cost, they will require time, creativity, and meaningful intent to make them happen. The effort that employers make now to remain connected to their teams will be rewarded as engaged employees will be more likely to return and contribute when the business is able to return to normal functions. The return of engaged employees will not only mean reduced recruitment and training costs, it will also mean a speedier return to productivity and revenue generation as employees will be well positioned to welcome guests back and deliver a high-quality service experience that they will be craving. Copyright © 2020 go2 Tourism HR Society. All Rights Reserved. Republished under license.
The Quarterly Pour 25 liquor licencesINBC
distillers 99
BREWERIES 217
wineries 386
agents 402
lrs 671
wine store 64
uvin-ubrew 176
LIQUOR PRIMARY 2141 food PRIMARY 6141 cateri n g 40
26 The Quarterly Pour » WHAT’S COMING? by Pamela Gray
Spirits Guarda Rios Red 2018 - Presents great aromatic intensity with fresh Aurian - These Armagnac have a strong fruity taste of prunes, fig, date fruit like berries and plums. A great choice for a daily wine. Released and apricot with delicate oak, exotic wood, cedar, resin, cocoa, and May, 750ml $10.99 whsl + 174180 tobacco along with hazelnut and almond flavour and a long pleasant Monte Cascas Colheita Organic & Vegan - Stemming from organic finish. Over 19 batches/flavours to choose from. Released March 2020, viticulture, this wine is supple with moderate acidity. It unveils scents of 700ml $120.70, whsl +99955 cherry and raspberry accompanied by a subtle milky touch. Launching Fandango Mezcal: Fandango is a premium mezcal crafted in the state July 2020, 750ml $18.73, whsl + 37727 of Oaxaca, Mexico. The objective behind the creation of this spirit was to clearly accentuate the taste and scent of the roasted agave pinas. Beer Released April 2020, 750ml $36.44 whsl + 77821 Piraat Red - a live, high alcohol Belgian Fruit Ale. It has a dark ruby red colour and light pinkish foam. Aromas of red fruits and cherry. Medium RTD carbonation, sweet finish. Notes of red fruits, cherries, candy, alcohol. White Claw Hard Seltzer Black Cherry - Crisp and clean with a burst Release TBA, 330ml $3.36/bottle, whsl + 99521 of natural, juicy dark cherry taste. Released March 2020, 355ml x 4 Moosehead Grapefruit Radler - This Radler is infused with a hit $10.13 whsl +7699. Also available in Mango + 7702 of natural grapefruit, grape and lemon juices making it exceptionally Alive Raspberry, Blueberry & Acai - Sweet and tart berry taste with drinkable and the perfect drink for summer. Released April 2020, 473ml only 80 calories. Released May 2020, 4 x 300ml, $9.63, whsl + 90913. Can $2.25 whsl + 121181, 12 x 355ml Can $19.25 whsl + 209344. Also Also available in Grape & Pomegranate + 90908 and Lemon & Key available Strawberry Lemon Radler + 23692 Lime + 90922. Cracked Canoe - Cracked Canoe is an award-winning light lager. JP Chenet Fizz Pineapple Lime - The simplicity of a tropical wine- Premium ingredients and brewing techniques ensure you get the benefits based cocktail with the freshness of lime, backed by the sweetness of a light beer and the refreshing, full-bodied taste of a lager with only of pineapple. A fizzy and light drink that will complement a sunny day. 3.5% ABV. Released May 2020, 6 x 355ml $9.50 whsl+ 22942 Released May 2020, 24 x 250ml, $2.95 whsl + 079409 The Pod Pack - A collaboration between local island breweries with Snapple Spiked Sparkling Lemon Iced Tea - Sparkling iced tea made the objective of helping to preserve our coastal wildlife. One dollar from from real tea leaves, with natural lemon flavour and vodka. Released every Pod Pack will be donated to preserving Wild BC Salmon stocks. March 2020, 458ml, $2.22 whsl + 55205. Long Island Iced Tea + 6990 The Pod Pack is made up of four unique beers: Wize Spirits – Vanilla Cola Vodka Soda Can - Vanilla aromatics at first - Vancouver Island Brewing & Ace Brewing: Solstice India Session sip, followed by a non-sweet but natural cola flavour. Only 100 calories Ale - 4.2% ABV per can, no sugar, no sweeteners, no carbs, no preservatives and gluten- - Vancouver Island Brewing & Ucluelet Brewing: Wave Walker Helles free. Released April 2020, 6 x 355ml, $9.95 SKU: TBA Bock - 6.8% ABV - Vancouver Island Brewing & Mayne Island Brewing: Tahlequah Pacific Wine Gose - 4.8% ABV Calvet Pouch 1.5L Terres Du Midi Rose - Brilliant pink with clear violet - Vancouver Island Brewing & Whistle Buoy Brewing: Mike Brut Rose shades. Red fruits with a touch of red currant and spices tickle the nose. Pale Ale - 5.2% ABV A very round and well-balanced wine. Released May 2020, 6 x 1.5L, Released May 2020, 4 x 473ml Tall Can Mix Pack, $11.47 whsl + 24367 $19.04 whsl + 203990
The Quarterly Pour 27 » ABLE BC Membership Report by Danielle Leroux
Since my last membership update, much has • Social distancing reminder here in the days ahead to help you through obviously changed in our industry and the world • Health and safety precautions your this crisis and to get our industry back on the at large. Starting March 6–our first mention of establishment is taking road to recovery. COVID-19 to members–we have sent daily, • Not accepting bottle returns Here’s what you can expect from ABLE BC and now weekly updates on COVID-19 and its • Request customers to temporarily remove in the coming weeks: impact on your liquor business. their mask so you can check ID • More online resources including crisis You can find all updates at www.ablebc.ca. If you have another sign you want made, communications guide and best practices for If you’d like to be added to our email list, please please don’t hesitate to contact me with your your liquor primary and liquor store send me a note: [email protected]. request: [email protected]. • Online educational series with industry experts to help your business recover Free COVID-19 Webinar New COVID-19 Online Platform • Digital member meetings On April 16, we hosted a complimentary Looking for COVID-19 resources, tools, • Continued advocacy work on your behalf webinar: COVID-19 and BC’s Hospitality – financial support, and other relevant links in • Continued regular updates on COVID-19 what you need to know. Our Executive Director one place? Visit EnrichEntrepreneur.com. and how it is impacting your business Jeff Guignard covered what happened in Select the Liquor and Hospitality tab for If there is anything else we can do to help, March 2020, the state of the liquor and tourism information specific to our industry. please let us know. industries, what ABLE BC is doing to help, and financial support available to you. New Digital Resources and Support Membership in the Association If you missed the webinar, you can download the Like you, the association has also had to During this crisis, your businesses have been recording and presentation slides on our website. pivot in the face of COVID-19. Our fifth annual dramatically impacted–the association has BC Hospitality Summit was postponed, our been too. Our success is tied to your success. Digital Signage summer member meetings have been put If you’re not already a member and want In response to member requests, ABLE BC on hold, and the ABLE BC team is working to support the work we are doing to help our now has a range of COVID-19 related signage remotely for the foreseeable future. industry–and are in a financial position to do in our online store available for free download. But we’re still here. And we’re going to be so–we would appreciate your membership Popular signs include: now more than ever. You can sign-up for a membership online or contact me for more information: [email protected].
28 The Quarterly Pour » BC HOSPITALITY FOUNDATION
Everyone Invited to Join “Hospitality Hustle” in May The BC hospitality sector may be down, but we’re not out. Although the COVID-19 virus has taken a bite out of our business, we know the resilience of the hospitality industry. We are confident in our community’s capacity to bounce back once the current public health-related risks are under control and business and social restrictions are lifted. We have seen a lot of creativity and adaptation roll out swiftly, and it is heartwarming to see how much this industry bands together during a time of need. The BC Hospitality Foundation (BCHF) is an example of this flexible spirit given these changing times. The charity, which receives no government support and relies solely on fundraising efforts to function, has had to postpone its DISH food and wine tasting event until September. Both the Vancouver and Victoria annual fundraising golf tournaments have also been postponed until 2021. The world seems to be on pause as we do our best to stay inside, but we can all feel the itch to move, socialize, and feel normal again. For this reason, the BCHF has decided to go ahead with its inaugural “Hospitality Hustle” event in an exciting new way that allows everyone across the province to participate! The original plan for the Hospitality Hustle was to be an in-person walk/run around Burnaby’s Deer Lake, followed by Sunday brunch at Hart House Restaurant. Due to the pandemic, however, the BCHF expanded the initiative to be a province-wide event. Hospitality workers as well as food and wine lovers who miss going out and dining, can go for a 5 km walk/ run or a 10 km bike ride anywhere in BC on May 31st. Your venture can be indoors or out, anywhere that keeps you a safe distance from other people. Everyone is welcome to participate and we encourage the sharing and posting of photos or videos of the following, tagging #BCHFHospitalityHustle, and challenging others to do the same: • Your training • Your training tips • Your success The Hospitality Hustle was intended to raise funds as well as awareness of the importance of mental and physical health. With so much time in our homes, it can be easy to overlook physical movement. Exercise not only promotes physical strength but mental and emotional wellbeing. The Hospitality Hustle is your chance to commit to a goal, feel part of community, and get your body moving! Participation is free, although donations are of course welcome at www.bchospitalityfoundation.com. Looking ahead to fall, save the date for DISH (Drink. Indulge. Savour. Help)–the BCHF’s annual food and wine tasting event–September 9, 2020. This year’s sponsor is New Zealand Wine Growers; stay tuned for information about participating local restaurants. The event will be held at Vancouver Convention Centre East, and there will be fewer tickets sold this year, so guests will have lots of space to relax and reconnect with their hospitality colleagues. The BCHF is working hard to weather this storm and support this beloved industry as best as we can. Our website has a new page with continuously updated links and resources for industry members struggling through these times, including government links and mental wellness resources. We are looking forward to all of the virtual and creative ways we can connect until our world returns to normal. We are ever grateful for all the support shown to the BCHF, and hope to see you–virtually of course–on May 31st for the Hospitality Hustle!
The Quarterly Pour 29 SPIRIT SPOTLIGHT All the Fizz about Carbonation by Joanne Sasvari
They sparkle, they pop, and tickle your nose. They quench your thirst “I started doing carbonation a decade ago, when I was at the Four and stimulate your palate. And they are just so darn pretty fizzing around Seasons,” recalls Taylor, who writes the “Home Bar” column for The in your glass. Alchemist magazine and was most recently general manager at The Bubbles make everything better. Is it any wonder we love carbonated Cascade Room. “We brought in the Perlini system and you could have drinks so much? any drink flat or carbonated, even milk.” This revolutionary system, “I think they add life,” says bartender Justin Taylor. “People drink soda created by a company known for its sparkling wine preservation water because it’s more interesting than still. Once there are bubbles, technology, looks and functions like a cocktail shaker–except that shaker it’s a completely different drink. There’s an experience happening. Add is pressurized with carbon dioxide. It can carbonate just about anything, the complex flavours of a cocktail, and it’s magical.” but is too labour-intensive for high-volume situations. Carbonated drinks contain dissolved carbon dioxide (CO2) gas, It was when Taylor opened the bar at Boulevard Kitchen & Oyster which can be added in a myriad of ways, typically by injecting it under Bar that he discovered a much better way to fizz up his cocktails. He’d pressure. Carbonation causes small, effervescent bubbles to form, and started serving cocktails on tap, and discovered the easiest ones were it been part of the bartender’s repertoire pretty much since the invention the carbonated drinks like the Moscow Mule (vodka, ginger beer) and of the cocktail. Just like dilution, shaking, chilling, and the addition of El Diablo (tequila, ginger beer, lime, crème de cassis). acid or sweeteners, carbonation is a tool used to transform a spirit into “We started playing around with that. Then I realized that we had a cocktail through the use of physics and chemistry. an advanced draft beer system,” he says. Once they started using the Carbonation occurs in nature, in mineral springs that are believed to draft lines, they could easily add fizz to any cocktail and keep it fizzy have healing powers and whose waters are marketed under names such for a lot longer. as Badoit, Gerolsteiner, and Perrier. In 1767, English chemistry professor “Think of the old pop guns with syrup in a box,” he notes. “The water Joseph Priestley became the first person to artificially replicate this is carbonated, and the syrup is added to create the soda. It’s the easiest natural phenomenon; by 1783, Jacob Schweppe figured out how to way to carbonate drinks, for a bar anyway, because the CO2 systems mass-produce it and founded his famous Schweppes Company in are already there.” Geneva. Best of all, you can take those carbonated cocktails and run them off In mixology, carbonation has usually been added to spirits in the form the tap, or bottle them and seal them with a crown cap. If regulations of fizzy water, soft drinks, or sparkling wine to create cocktails like the change, there may be an opportunity to delivery bottled cocktails in Tom Collins or French 75. However, in recent years, cocktails themselves the future. have been getting an injection of fizz. Here are some other techniques for adding bubbles to your cocktails: • Soda or seltzer siphon-the classic. A bottle-shaped vessel is filled with water then injected with a CO2 charger. The fizzy water is then squirted into a drink. Advertisers • SodaStream-the modern version. This home carbonation system is similar to a siphon and carbonates water using a pressurized CO2 ABLE BC 28 MJB Lawyers 12 cylinder. Note that SodaStream recommends using its product Barnet POS BC PickSee 25 only for water. BC Hospitality Foundation 29 Post POS 21 • Dry ice. It’s the solid form of carbon dioxide, so when it melts, it’s Black Fly Benerage Co 27 RBC 25 fizzy. If you happen to have some around, you can add it to your Boaler IFC RH Hospitality Solutions 25 cocktails and watch them pop. BWI Business World 7 Red Truck 24 • Fermentation. When yeast metabolizes with the natural sugars in grain David Herman & Son 13 Royal LePage Sterling Realty 10 or fruit, it creates alcohol, but it also produces CO2. That’s where G Consulting Liquor Consulting Sevices 29 Sysco 20 Horizon Beers 19 Time Access Systems Inc 21 you get the fizz in ginger beer and kombucha. This is, of course, a Lorkin Trading Company (LTC) 8 Western Financial Group Insurance Solutions 11 much more time-consuming and unreliable process than the others. LWA Tax 29
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