FEATURE
NEWS
All-Free Beer

All-Free is a new beer made by Japanese whiskey
and brewery Suntory. But All-Free isn’t a regular
beer. It’s a “beer-like beverage” that contains no
alcohol, sugar or calories, the latest entry to the
alcohol alternatives market.

Suntory was founded in 1899 by Shinjiro Torii, a
Japanese businessman who wanted to introduce
western-style spirits to Japanese consumers. His
first offering was a sweet wine called Akadama that
was wildly successful, though Torii was to become
far more famous for whiskey.

Suntory launched All-Free in Japan in 2010 and has
since sold seven million cases. Ten years later, the
timing seemed right to launch All-Free in the United
States, explained Nakai at the tasting. “Even though
the U.S. non-alcohol beer market is still small,”
“All-free is produced using the same ingredients as
our premium beer,” explained Kato. The beer relies
on spring water, hops and malted barley, crafted
according to the same process the company uses to
make its traditional beers. The difference is the beer
makers stop right before the fermentation step,
which is why All-Free contains no alcohol.
No Alcohol Bud Is Coming

A big name is joining the burgeoning nonalcoholic
beer market: Budweiser.Another big name – retired
NBA star Dwyane Wade – helped the big beer
brand create Budweiser Zero, a 50-calorie beer
with no alcohol, which is now rolling out nationwide.

Sales of nonalcoholic beers have risen 40% this
year in dollars and are up 30% in volume
Bud Zero has a crisp taste with enough hop
bitterness and grain character to notice. Bud Zero
is now getting a full national launch. Initially It will be
available in 12-packs of 12-ounce cans/bottles and
16-ounce single cans due in December.


Oksar Blues- French's Collab

Craft brewery Oskar Blues has teamed up with
French’s mustard for the collaboration no one
asked for. They are making a mustard beer, a hazy
golden wheat beer brewed with lime, lemon, tan-
gerine, passionfruit and  yellow mustard. The beer
clocks in at 5.2% alcohol. It will debut Aug. 1, Oskar
Blues has put the recipe online for home brewers.
Sept. 2020
Put A Pickle In Your Beer

Try putting a pickle in your glass of beer for a special treat.. It works best with
lighter beers and the reasoning is simple: The pickle gives the beer flavor—
something it desperately needs—and the salt tastes particularly welcome on a hot,
sweaty day (it’s the electrolytes). The gentle sourness imparted by the pickle is
balanced by whatever bitterness is present in your tallboy, and the whole thing is
quite refreshing. Also, you get to eat the beer-soaked pickle when you finish your
beverage. It’s good! After about a minute of letting it soak in, though, it came alive.
The pickle added a genuinely nice salty, tangy element that paired nicely with the
crisp, light beer. Don't worry it can't become overly pickle-y, but the longer the
pickle soaked, the more pronounced the flavor became,  You don’t need to love
pickles in order to enjoy it; as long as you don’t hate it, give it a try.


You Should Have Bought Boston Beer

Forget kicking yourself for not buying gold recently as its price soared you should
kick yourself for not buying shares of Boston Beer which saw shares surge more
than 12 percent in the past month as the company's Truly Hard Seltzer is smashing
sales during the coronavirus pandemic.  CEO Dave Burwick said in a statement.
"The growth of the Truly brand, led by Truly Hard Lemonade, has accelerated and
continues to grow beyond our expectations." Meanwhile, the Twisted Tea brand
"continues to generate double-digit volume growth rates as volume for the Samuel
Adams and Angry Orchard's brands continue to decline due to the pandemic's
impact on on-premise retailers.


Aluminum Can Shortage Hurts Breweries

A shortage of one of the most mundane items in daily life -- the humble aluminum
can -- means beer fans are likely to find that some of their favorite brews are out of
stock right now. The supply problem is prompting brewers like Molson Coors,  
Brooklyn Brewery and Karl Strauss to cut back on the breadth of brands they sell
and exacerbating concerns of out-of-stocks.

One major factor is the coronavirus and changing habits related to it. Beer that
would have ended up in kegs at restaurants and bars has shifted, along with other
kinds of alcohol, to being sold in retail stores and through online channels and
consumed at home -- often in cans. The boom in pantry loading in the spring has
compounded the problem by throwing brewer supply chains out of whack.

Demand for the can was already strong before the pandemic. Brewers
increasingly turned to the vessel during the past 10 years. Beer sold in cans
accounted for 50% of all beer sold in 2010 and 60% in 2019, a 20% increase,
according to the National Beer Wholesalers Association, a trade association for
US beer distributors. Another factor: the White Claw-driven hard seltzer trend. The
fervor for those drinks has spurred shortages in the tall, slim varietals of the 12-
ounce can, which has become a popular format for alcoholic sparkling seltzers,
light beer and some craft brands.

he "unprecedented demand" for cans has prompted US manufacturers to take the
unusual step of importing billions of empty cans from overseas, according to the
Can Manufacturers Institute. Can producers such as Broomfield, Colorado-based
Ball Corp. (BLL) and Philadelphia, Pennsylvania-based Crown Holdings (CCK) are
also adding lines and building new facilities in America, but those aren't expected to
be operational until at least a year from now.

In particular, the turnaround time for shrink-sleeve cans, in which plastic labels are
shrink-wrapped onto containers, has grown to 4 to 5 weeks from 4 to 5 days and
the printed cans have doubled in price.
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