ANDREW - Origlio Beverage

The BeerGUY
Bet on Bretts for Spring By Tomme Arthur
Editor’s Note: Our usual Beer Guy, Lew Bryson, has accepted the coveted position of Executive Editor for Malt Advocate
Magazine. We will all miss his beer insights and pithy musings. Good luck, Lew!
Summer is almost
here and as we
move towards
higher heat
indexes and
warmer nights,
our attention turns
to lighter styles of
beer. For many, there is nothing better
aroma of the beer, we might see Brett
manifesting itself in a classic way,
known to many as “Barnyard” or
even “Horsey.” What this really
means is that Brett is leaving behind
a marker (known as an ester) from
the fermentation in the beer. There is
a wildness about this character. It is
distinctive to say the least.
nice tart flavor in the finished beer.
The result is a beer with a slighty
lower pH and a bit more acid in the
finish. If I was looking for a simple
way to describe this, I would say that
Brett-finished beers can take on the
quality of an iced tea with lemon
added. Sure there is a nice robust
tea in there, but the lemon has
“…consumers are looking for more interesting beers with complex finishes.”
than a crisp beer on a hot summer
night. When I think of a refreshing
beer for summer, I think of my favorite
“Brett” beers. Brettanomyces is a wild
yeast that produces some exceptional
flavors in beer. Brett-influenced beers
are becoming more popular as
brewers are branching out, looking
for new areas to explore.
As a wild yeast, Brettanomyces
influences beer primarily in aroma
and secondarily in flavor. In the
Some beers with Brett in them are
using less classic strains and in many
ways are more tropical than
barnyard-like. These are some of the
most interesting summer-styled beers.
A great fruity ester in concert with a
tart finish makes these beers
particularly interesting and great
summer quenchers.
While Brett is predominantly
responsible for producing interesting
aromatics in beer, it also leaves a
brought forward a slight zing and in
many ways makes the beverage
more refreshing.
All told, Brett-based beers are
becoming the norm. It’s a great thing
as consumers are looking for more
interesting beers with complex
finishes. I love the ones we make
here at The Lost Abbey and I can’t
wait to drink more. Now if you’ll
excuse me…
Frozen Pouches Could Be Your Next “Main Squeeze”
Patrick Hughes, the marketing director
for the Diageo Guinness USA
(DGUSA) malternative division knows
that his company is on to
something big. Last
year DGUSA
launched a new line
of frozen malternative
cocktails for its Parrot
Bay rum and Smirnoff
vodka brands. Speaking
before a group of
wholesalers from across
the country last fall,
Hughes hailed the new
releases as a homerun for
consumer convenience
noting that “you can’t have
fun at your own party if
you’re busy making frozen cocktails.”
Mike’s Hard Lemonade has also
come out with an assortment of
frozen cocktails featuring Lemonade,
Black Cherry Lemonade, Margarita
and Strawberry Lemonade.
When speaking of pouches,
convenience is the
operative word. They are
the perfect package for
today’s on-the-go lifestyle.
And beverage companies
aren’t the only ones
filling pouches.
Writing for the Wall
Street Journal,
Sarah Nassuer’s
February 13th
article, “The
Push for Grownup
Squeezies,” reports that “packets
filled with fruit and vegetable puree
have become a hit with babies,
toddlers and kids. Now pouch
makers are marketing them as a way
for adults to enjoy servings of fruits
and vegetables.”
Nielsen research shows that
10% of malternative pouch
sales come from buyers new
to alcoholic beverages, while
50% of the volume comes
from consumers purchasing
pouches in addition to other
adult beverages. The trend is
gaining momentum. No longer
a novelty, pouches have gone
mainstream and those who
purchase alcoholic drink
pouches appeal to 35-54 yearolds
in above average quantities.
Give your customers the flavors they
crave in the packages they love. Talk
to your Origlio representative and
place your order today.
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