What’s the secret to success in selling craft beer? “Operators who take their beer menus, staff training and presentation very seriously are the ones who sell the most craft beer,” says Julia Herz, director of craft beer marketing for the Brewers Association, the Boulder, Colo., based trade association representing America’s craft brewers. Yet this success does not rely on price promotions or pouring massive portions.
½ oz. Lemon juice
½ oz. Simple syrup
2 Dashes grapefruit bitters
4 oz. Gloria Ferrer Brut sparkling wine
Combine rose geranium liqueur, lemon juice, simple syrup and grapefruit bitters with ice. Shake and strain into a flute. Top with sparkling wine and garnish with a lemon twist.
Scott Diaz, beverage manager at Elliott’s Oyster House & Seafood Cafe in Seattle, contributed this recipe.
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TIPS for Concessions 3.0 Launched
Bacardi Purchases St. Germain Liqueur
Jack Daniel’s and Frank Sinatra Enterprises are launching a new ultra-premium expression called Sinatra Select. Crafted from special Sinatra Barrels, the new product is bottled at 90-proof and comes in a specially designed one-liter bottle.
George Dickel Rye
George Dickel Rye, a straight rye small-batch 95% rye mash whisky, is now available from George Dickel and Company. Sourced from Lawrenceburg, Indiana, the rye has fruit notes and a long spiciness finish, according to the company. The 90-proof whisky is available for a suggested retail price of $24.99 for a 750-ml. bottle.
New Balvenie Expression
The Balvenie has launched a new expression: The Balvenie 17 Year Old DoubleWood to commemorate Malt Master David Stewart’s 50th anniversary. Available nationwide from William Grant & Sons, this is the first 17 Year Old expression to join The Balvenie’s core range of single malts, alongside the 12 Year Old DoubleWood, 14 Year Old Caribbean Cask, 15 Year Old Single Barrel and 21 Year Old PortWood. The new expression features rich vanilla oak, honeyed sweetness and layers of spices, according to the company. It has a suggested retail price of $129.99.
I welcome the trend of food trucks, led in the U.S. by Portland, OR, without a doubt. New York and many other major cities have followed suit, with great culinary results. But few of them offer more than beer—if that—as a pairing for their dishes.
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