Cheers Features

First, the good news: It’s a great time to be a beer drinker, given the staggering array of choices and styles in brands and types. New trends and options are also giving the beer category a new sophistication and respect, from the continued growth in craft brands and creative packaging to interest in beer/food pairings and concepts such as beer flights.

Now the bad news: Total beer consumption continues to fall. According to research by the Beverage Information Group, Cheers’ parent company, overall beer consumption was down 1.3%, from 2.82 billion 2.25-gallon cases in 2010 to 2.79 billion cases in 2011. Domestic beer consumption fell by 1.6%, while imported beer consumption posted a respectable increase of 1.3%.

The ice beer trend is cooling off.

Consumers may be losing their tastes for ice beer brands. While the ice beer category’s share of total held steady at 3.6% for 2011, according to the Beverage Information Group, consumption of ice beer slipped 1.2% to 99.1 million cases for last year.

Ice beers, which have a lower water and higher alcohol content, came to prominence in the U.S. in the 1990s. But the proliferation of new craft beers, microbrews and even ciders may be reducing the demand for ice beer brands.

Restaurants and bars need more than a website to compete online today. Guests now demand an interactive digital relationship with their favorite venues, including posts on Facebook and updates on Twitter. Social media-savvy operators share best practices, promotions, and the rewards and challenges of consistent communication online with fans and followers.

Cheers Beverage Conference News

The buzz has begun about the 16th Annual Cheers Beverage Conference, and by now, you probably know the basics: It’s happening February 12-13 at the Crowne Plaza Dallas Downtown, where the nation’s most forward-thinking on-premise operators will come together to discuss industry trends, opportunities and challenges.

 

Cheers Drink Recipes

1 oz. Pallini Limoncello

1 oz. Jefferson’s Bourbon

ź oz. Fresh lemon juice

2 oz. Strong English breakfast tea

 

Combine all ingredients in a mixing glass, add ice, shake, strain over ice into a highball glass and garnish with a lemon wheel or lemon half-wheel.

 

This cocktail was created by the mixologists at Jefferson’s Bourbon.

Cheers Breaking News

It seems that Malbec is the next big thing in Washington state: The red wine grape is becoming a favorite with both winemakers and consumers in the Pacific Northwest.

According to the recently released Beverage Information Group’s 2012 Beer Handbook, the overall beer industry lost 35.6 million 2.25 gallon cases – a 1.3% decline – to end the year at 2.787 billion cases.

India’s United Spirits is in talks with Diageo as its parent company tries to sell off assets to pay for debts in other parts of its business.

Boutique distilleries have been popping up all over Tennessee since the legislature changed state law in 2009 to expand legal liquor production to 41 counties from three.

There’s a bourgeoning wine scene in Morocco, but it’s not easy to tap into, given the Islamic country’s attitude toward alcohol.

Cheers Product Watch

Frďs Vodka is relaunching its brand and with a new range of flavors and a new bottle design. The distinctive bottle features a chiseled ice-grey exterior. Frďs is also debuting two flavors: Frďs Citrus Freeze and Frďs Orange Freeze. The brand has announced that another flavor, Frďs Whipped Freeze, will be introduced in 2013. The new flavors have a suggested retail price of $10.99 for a 750-ml. and $19.99 for a 1.75-liter bottle.

Latest Blog Posts

The news program 20/20 has been running a series on drinking in U.S. called “Intoxication Nation.” And if you have customers who are bent out of shape by the fear they’ve seen peddled recently on television about under-age drinking in America, you should read this: http://www.theawl.com/2012/09/those-drunken-kids-and-2020.

Nearly every restaurant offers flights, but few take a completely innovative approach to it. During a recent visit to District, a wine bar in Oakland just outside of San Francisco, I was happily surprised by the offerings. Wine director Caterina Mirabelli provides some fun takes on trios of wine that can be served by the glass, bottle or as a flight.