By Brian Zapp, Creative Director, Applied Food Sciences
Let this sink in for a moment. Licensed hemp acreage forecasts to increase from 525,000 acres in 2019 to 9.0 million acres by 2030– an extremely conservative estimate, according to leading research firm Whitney Economics. Currently,... Read more »
It's tough to make a beverage without clean water. But there is increasing evidence that many communities are on track to experience water shortages in the not-so-distant future. The impact is already being felt by many in the United States. An analysis by The Guardian of 12 US cities found the combined... Read more »
The explosion in functional beverages and increased demand for no and low alcohol products signals that the market is hungry for more health-conscious ways to drink in nearly every situation. A new category, "euphoric beverages," claims to deliver an altered state of consciousness without adverse side effects. But... Read more »
Tommy Hester and Wilson Barr met on the field as pitchers for their college baseball team. But the two friends say they spent more time talking about beer than baseball. In 2013, Hester and Barr started Two Pitchers Brewing with a mission to brew the world’s first craft radlers. Their beers can now be... Read more »
By Vikrant Lal, Development Manager, BevSource
We've come to think about beverages primarily in liquid form, but creating a ready-to-drink beverage is not the only way to get your product into the hands of consumers. While powdered drinks are not novel, a recent wave of... Read more »
Quality is the cornerstone of every successful brand. Consumers are more educated and discerning than ever before about the products they choose, what is in them, and how they are made. Keeping control of your product’s quality from start to finish means having a well-designed program backed with impeccable data.... Read more »
By Tim Matheson, Purchasing Manager, BevSource
How you find, vet, and negotiate with raw material manufacturers can become a strong competitive advantage for your beverage. There are hundreds of ways to approach this opportunity, and there’s a strong case to be made for working... Read more »
Few people understand the expansive breadth of alcoholic beverages on the market better than someone whose family is rooted in the alcohol wholesaling business. Yet, even after seeing all the innovation in beer, wine, liquor, and seltzer, Brad Parkes, whose father has been a wholesaler for Anheuser Busch... Read more »
By Hannah Krieg, Lab Manager at The Lab--Powered by BevSource
When you create a beverage, you are crafting a sensory experience for your customers. While our senses of sight, sound, taste, hearing, and touch seem subjective, they can be measured by applying specific methods, techniques, and... Read more »
Although it is often categorized as a flavored malt beverage (FMB) or a beer, Nielsen uncovered that 60% of U.S. hard seltzer buyers consider hard seltzer as its own category and fewer than 10% think of it as a ‘type’ of beer. The truth is, there are different methods for making a hard seltzer, and the... Read more »
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