December 15, 2024 • 15 mins
A complete review of NJ brewery news (new releases, openings, closings), health benefits, keg sizes, PR tips for marketing beverages
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:04):
Hi everyone, and welcome to Beverage Chronicles. Gary monterroso here
and we have quite a bit of news you want
to pass along to you. First, katee May Brewing Company
has unveiled the release of two limited edition barrel age
beers developed in collaboration with Bullet Bourbon. This exclusive offering
(00:24):
will introduce two distinctive barrel age variants to Kate May's
Warmth and Wood series, which debuted in the tasting room
on November twenty ninth of this year. There are two
unique brews formulated with a grain bill inspired by the
Bullet Bourbon and Rye recipes. The first is their Warmth
(00:46):
and Wood Bourbon barrel aged American pale Ale, which incorporates
biscuit mal flaked Rye flaked corn and the barrel aging
process imparts a vanilla flavor to it and a profound
oak depth. Next is warmthland Wood the Rye pale Ale,
which highlights flake dry and crystal malts and it offers
(01:11):
spice notes that help enhance the toasty malt flavor and mouthfield. Now,
as I mentioned, both beers became available on draft and
in four packs in late November in the tasting Room
of Cape May located at twelve fifty Hornet Road in
Cape May, New Jersey, within the airport, and for further information,
(01:35):
visit www dot Capemaybrewery dot com or follow them on Instagram.
In Vineland, Wanderback beer Works has decided on a location
for their tasting room. It's going to be in downtown Vineland,
very near the land Dies Theater. I expect it to
(01:55):
open sometime next summer. Into New Jersey has been recognized
nationally as one of the best small town beer scenes
in America. In addition to several wineries of the Stillery
and three breweries. Vinyl Brewing, as you probably know, has
been sold to Daniellamorrow formerly of Swedesborrow Brewing, and the
(02:18):
new name of the company is called Snouts and Stouts,
which symbolizes Danielle as the love of dogs and also
one of her favorite styles of beer. Now, Danielle has
just announced the opening is going to take place on
January eleventh, twenty twenty five. That's January eleventh. I suggest
(02:39):
you follow them on social media or you can email
Danielle at Snouts and Stouts Brewing at gmail dot com.
On tap at the brewery and in cans at the
Glassboro tap Room is Cheer from Bone Saw Brewing and
it is now starting to appear in New Jersey stores.
(03:04):
Here is a partial Facebook quote from Red White and Brew,
located in Autumbn, New Jersey. Quote. As you may have heard,
our tap room will likely be closing or selling in
the coming months. While we are currently in discussions of
the several potential buyers, no concrete dates have been set
(03:24):
for closure or sale. For now, we remain open as
we explore every option. No matter what the future holds
for Red White and Brew, we can say with absolute
certainty that the last seven years have been an incredible journey.
The ups and downs of building a business, from the
rush of opening, to navigating the pandemic of COVID nineteen
(03:49):
to the ongoing support from our community have been equal
parts exciting, terrifying, and humbling. Sharing our passion for great
beer and good times with our amazing local community has
been a privilege. We formed lifelong connections and learned more
in the past seven years than we ever thought possible.
(04:12):
Philadelphia Magazine puts on remarkable events. I attended their Whiskey
Festival recently at Lincoln Financial Field and Coming up on
February twentieth will be an event called Wine and Dine,
which is going to be held at the Kimmel Center.
The IP begins at five pm, general admission one hour
(04:32):
later at six pm, and the event ends at nine.
For more information or to purchase tickets, go to phillymag
dot com slash Events Moving out West Sapporo, Stone will
discontinue exporting Stone beers and twenty twenty five Stone exports
(04:55):
at products to nearly twenty countries, with those markets accounting
for roughly one percent of total sales. I guess that's
the reason why they're discontinuing the exporting of those beers.
In related news, Stone Brewing is concluding its year of
special release beers with the iconic and beloved Stone Imperials out.
(05:16):
This is a beer which originated twenty four years ago
during the breweries formative years. It pours Darkest Night as
an alcohol content of ten and a half percent. The
tasting experience includes notes of dark chocolate and a robust roast,
(05:37):
complimented by hints of coffee, black juniper I'm sorry, black
currant juniper bearing and a touch of molasses in the finish.
I want to close by saying that recently, I was
in a pub that had a large tap listing which
was made up primarily of craft beers, including several IPAs,
(06:00):
and a few seats away from me was a man
who wandered out loud about the difference between a hazy
ipa and a West Coast ipa. In a nutshell, here's
a brief explanation. Hazy IPAs are super cloudy and have
a rich, creamy texture that really tones down the hop bitterness.
(06:21):
This style first became popular in New England during the
twenty tens and quickly spread across the country, becoming one
of the most loved beer styles out there on the
flip side. West Coast IPAs start in California in the
nineteen eighties. They're known for their bold hop scent and flavors,
plus they look crystal clear in the glass. What really
(06:45):
sets both of these beers apart is the heavy use
of dry hopping. This technique in draw involves adding hops
after fermentation, which lets the aromas and flavors come through
without the bitterness. Now here's another report.
Speaker 2 (07:02):
I'm Brian Overturf for Beverage Chronicles. Beer is not typically
viewed as a health drink. Rather, it is more commonly
linked to social gatherings and parties than to wellness products
like supplements or herbal teas. However, certain types of beer
may offer health benefits, particularly as a potential source of probiotics.
(07:24):
Probiotics are live microorganisms, including bacteria and yeasts that promote
gut health, explain nutritionist and health coach Catherine Pohl in
an interview with Newsweek. They can be found in capsule
or powder form as health supplements, or incorporated into foods
like yogurt drinks. Additionally, they naturally occur in fermented foods
(07:45):
and beverages, such as live yogurt, sauerkraut, kimchi, and kombucha.
She noted beer, being a fermented product, may also contain
live yeasts that could provide probiotic effects under specific conditions.
Study published in the Journal of Agricultural and Food Chemistry
in twenty twenty two indicated that men who consumed half
(08:05):
a pint of beer daily experienced improvements in their gut microbiomes.
Pole emphasized the vital role of microbes in digestive health.
They assist in breaking down indigestible food components like fiber
and improve the absorption of essential nutrients, including vitamins and minerals.
She stated. Moreover, they are crucial for regulating the immune
(08:28):
system and preventing the proliferation of harmful bacteria and other microorganisms.
She further mentioned that probiotic rich foods could help alleviate
digestive problems such as constipation and diarrhea, and may even
have positive effects on mental health. However, Pole caution that
not all beers are beneficial for health. They still contain
(08:50):
alcohol and sugars. In general, I do not advocate for
alcohol consumption for health benefits, She remarked. While moderate consumption
may provide some supportive nutrients and plant compounds, and there
is emerging research on the probiotic compounds formed during beer fermentation,
the presence of alcohol likely diminishes these advantages.
Speaker 3 (09:17):
Ever, wondered how many beers are actually in a keg.
It's a question that's plagued humanity for centuries.
Speaker 4 (09:23):
Right, Well, maybe not centuries, but it's definitely a common question,
especially when you're planning a party, you know.
Speaker 3 (09:28):
Exactly, And today we're settling this debate once and for all.
Speaker 4 (09:32):
We're diving into the world of pegs, the different sizes,
and how to figure out just how much beer you
need for your next bash.
Speaker 3 (09:39):
Let's get tapping. So let's start with the basics. What
are the standard keg sizes?
Speaker 4 (09:43):
The most common one is the full keg, also known
as a half barrel keg. It holds about fifteen and
a half gallons of beer.
Speaker 3 (09:50):
Fifteen and a half gallons. That's a lot of beer,
wow it is.
Speaker 4 (09:52):
That's roughly equivalent to one hundred and twenty four pints
or one hundred and sixty five twelve ounce bottles.
Speaker 3 (09:59):
Wow. That a lot of calculations to do before a party.
Speaker 4 (10:01):
Seriously true, but thankfully there are handy online converters. Then
there's a ponykeg, a quarter barrel holding about seven to
three quarter gallons.
Speaker 3 (10:09):
And how much do these things weigh? I'm picturing a
serious backache.
Speaker 4 (10:12):
A full keg weighs around one hundred and sixty pounds
when full, while a pony keg is about eighty pounds.
Speaker 3 (10:18):
So a ponykeg is manageable for one person, maybe.
Speaker 4 (10:21):
Possibly, depending on your strength and how far you need
to carry it. A dolly is always a good idea.
Speaker 3 (10:25):
Yeah, Okay, let's say I'm hosting a party, how do
I figure out how much beer to get?
Speaker 4 (10:30):
A good rule of thumb is to estimate two beers
per guest in the first hour, then one beer per
hour after that.
Speaker 3 (10:36):
So a five hour party with twenty guests would need
let me do the math, one hundred and twenty beers
right exactly.
Speaker 4 (10:44):
That would mean two pony kegs or one full keg?
Speaker 3 (10:47):
Makes sense?
Speaker 1 (10:47):
Huh?
Speaker 3 (10:48):
And what about a cost? Kegs seem expensive?
Speaker 4 (10:50):
They can be, but it's often cheaper per serving than
buying individual cans or bottles. Prices vary, but a full
keg can range from one hundred and fifty to two
hundred and fifty dollars.
Speaker 3 (11:00):
Would a big range?
Speaker 4 (11:00):
Yeah, it depends on the brand and where you buy it.
Online retailers, liquor stores, breweries, even Costco sometimes carry them.
Speaker 3 (11:06):
Speaking of other things, the article also has some recommended
articles anything catch your eye?
Speaker 4 (11:10):
There were a few interesting ones. One was about the
sad state of Guy Fieri's career, another about a grocery
store chain to avoid, and one about it disappointing Chili's
dish huh.
Speaker 3 (11:22):
And finally, the website had a pretty standard privacy policy.
Anything Interesting there nothing.
Speaker 4 (11:27):
Too unusual, the standard cookie information options to manage consent,
and the usual California Consumer Privacy Act stuff. You know
the drill.
Speaker 3 (11:36):
So there you have it. From keg sizes and weights
to calculating beer needs and cost, we've covered.
Speaker 4 (11:41):
It all new and remember always drink responsibly.
Speaker 1 (11:44):
That was a great discussion. Thanks for joining me, very
good and thank you for those reports. And now we're
going to go to our PR specialist, the absolutely wonderful
Michelle Lamb, who is president and CEO Booklen Night Media.
Speaker 5 (12:03):
Hi, I'm Michelle Lamb, the CEO of Brooklyn Night Media,
and today i'm Beverage Chronicles. I'm sharing my top three
PR tips for marketing beverages. Let's kick off with real
life PRK studies from the beverage industry. Let's kick off
with number one notable beverage campaigns. Pay attention to everyone.
(12:24):
This is very important analyzing successful campaigns such as a
campaign that is a viral launch, digital social media, or
influencer partnership which you work with a lot of different
brand ambassadors influencers that they benefit your brand and campaign,
(12:47):
measure it, analyze it, and then ask yourself what key
strategies made this campaign stand out because we want a
successful campaign at the end of the day. Two listeners
from PR Missteps discuss campaigns that didn't go as planned
and what could have been done differently. So ask yourself,
(13:11):
what can we learn from past mistakes to avoid them
in the future. Nothing is perfect. It's a learning curve everyone,
but make sure to learn from your mistakes. Number three
Guest interviews with PR pros extremely important. Everyone hearing from
(13:33):
PR experts who have worked and successfully have represented beverage brands.
It could be a success story, or maybe they have
made some mistakes. There's a learning curve. What have they learned?
What are the things that they will avoid or continue
(13:54):
to perfect as they go in their PR journey representing
the beverage industry. Ask yourself what insights can be a
professional offer to help elevate my own beverage PR strategies.
Well that's all for today and so next time. For
more additional public relationships, you can find me on www
(14:17):
dot Brooklynnightmedia dot com. We are also on LinkedIn, Twitter, Instagram,
and Facebook. Until next time on Beverage Chronicles, have a
great day.
Speaker 1 (14:26):
Thanks Michelle, and we want to also thank all of
our guests, all of our contributors to Beverage Chronicles, and
I want to thank you, especially our audience, for staying
with us all these weeks. Our numbers have absolutely exploded.
We're very happy with where we are right now. We
have released Beverage Chronicles also as a podcast and also
through Radio garden State, so you can hear Beverage Chronicles
(14:48):
on Radio garden State Saturdays at eight forty five am.
Hope you'll check us out over there as well. Okay,
and that's it for this week. We'll be back next
time with more Beverage Chronicles. Have a good week every
week when you
Hi everyone, and welcome to Beverage Chronicles. Gary monterroso here
and we have quite a bit of news you want
to pass along to you. First, katee May Brewing Company
has unveiled the release of two limited edition barrel age
beers developed in collaboration with Bullet Bourbon. This exclusive offering
(00:24):
will introduce two distinctive barrel age variants to Kate May's
Warmth and Wood series, which debuted in the tasting room
on November twenty ninth of this year. There are two
unique brews formulated with a grain bill inspired by the
Bullet Bourbon and Rye recipes. The first is their Warmth
(00:46):
and Wood Bourbon barrel aged American pale Ale, which incorporates
biscuit mal flaked Rye flaked corn and the barrel aging
process imparts a vanilla flavor to it and a profound
oak depth. Next is warmthland Wood the Rye pale Ale,
which highlights flake dry and crystal malts and it offers
(01:11):
spice notes that help enhance the toasty malt flavor and mouthfield. Now,
as I mentioned, both beers became available on draft and
in four packs in late November in the tasting Room
of Cape May located at twelve fifty Hornet Road in
Cape May, New Jersey, within the airport, and for further information,
(01:35):
visit www dot Capemaybrewery dot com or follow them on Instagram.
In Vineland, Wanderback beer Works has decided on a location
for their tasting room. It's going to be in downtown Vineland,
very near the land Dies Theater. I expect it to
(01:55):
open sometime next summer. Into New Jersey has been recognized
nationally as one of the best small town beer scenes
in America. In addition to several wineries of the Stillery
and three breweries. Vinyl Brewing, as you probably know, has
been sold to Daniellamorrow formerly of Swedesborrow Brewing, and the
(02:18):
new name of the company is called Snouts and Stouts,
which symbolizes Danielle as the love of dogs and also
one of her favorite styles of beer. Now, Danielle has
just announced the opening is going to take place on
January eleventh, twenty twenty five. That's January eleventh. I suggest
(02:39):
you follow them on social media or you can email
Danielle at Snouts and Stouts Brewing at gmail dot com.
On tap at the brewery and in cans at the
Glassboro tap Room is Cheer from Bone Saw Brewing and
it is now starting to appear in New Jersey stores.
(03:04):
Here is a partial Facebook quote from Red White and Brew,
located in Autumbn, New Jersey. Quote. As you may have heard,
our tap room will likely be closing or selling in
the coming months. While we are currently in discussions of
the several potential buyers, no concrete dates have been set
(03:24):
for closure or sale. For now, we remain open as
we explore every option. No matter what the future holds
for Red White and Brew, we can say with absolute
certainty that the last seven years have been an incredible journey.
The ups and downs of building a business, from the
rush of opening, to navigating the pandemic of COVID nineteen
(03:49):
to the ongoing support from our community have been equal
parts exciting, terrifying, and humbling. Sharing our passion for great
beer and good times with our amazing local community has
been a privilege. We formed lifelong connections and learned more
in the past seven years than we ever thought possible.
(04:12):
Philadelphia Magazine puts on remarkable events. I attended their Whiskey
Festival recently at Lincoln Financial Field and Coming up on
February twentieth will be an event called Wine and Dine,
which is going to be held at the Kimmel Center.
The IP begins at five pm, general admission one hour
(04:32):
later at six pm, and the event ends at nine.
For more information or to purchase tickets, go to phillymag
dot com slash Events Moving out West Sapporo, Stone will
discontinue exporting Stone beers and twenty twenty five Stone exports
(04:55):
at products to nearly twenty countries, with those markets accounting
for roughly one percent of total sales. I guess that's
the reason why they're discontinuing the exporting of those beers.
In related news, Stone Brewing is concluding its year of
special release beers with the iconic and beloved Stone Imperials out.
(05:16):
This is a beer which originated twenty four years ago
during the breweries formative years. It pours Darkest Night as
an alcohol content of ten and a half percent. The
tasting experience includes notes of dark chocolate and a robust roast,
(05:37):
complimented by hints of coffee, black juniper I'm sorry, black
currant juniper bearing and a touch of molasses in the finish.
I want to close by saying that recently, I was
in a pub that had a large tap listing which
was made up primarily of craft beers, including several IPAs,
(06:00):
and a few seats away from me was a man
who wandered out loud about the difference between a hazy
ipa and a West Coast ipa. In a nutshell, here's
a brief explanation. Hazy IPAs are super cloudy and have
a rich, creamy texture that really tones down the hop bitterness.
(06:21):
This style first became popular in New England during the
twenty tens and quickly spread across the country, becoming one
of the most loved beer styles out there on the
flip side. West Coast IPAs start in California in the
nineteen eighties. They're known for their bold hop scent and flavors,
plus they look crystal clear in the glass. What really
(06:45):
sets both of these beers apart is the heavy use
of dry hopping. This technique in draw involves adding hops
after fermentation, which lets the aromas and flavors come through
without the bitterness. Now here's another report.
Speaker 2 (07:02):
I'm Brian Overturf for Beverage Chronicles. Beer is not typically
viewed as a health drink. Rather, it is more commonly
linked to social gatherings and parties than to wellness products
like supplements or herbal teas. However, certain types of beer
may offer health benefits, particularly as a potential source of probiotics.
(07:24):
Probiotics are live microorganisms, including bacteria and yeasts that promote
gut health, explain nutritionist and health coach Catherine Pohl in
an interview with Newsweek. They can be found in capsule
or powder form as health supplements, or incorporated into foods
like yogurt drinks. Additionally, they naturally occur in fermented foods
(07:45):
and beverages, such as live yogurt, sauerkraut, kimchi, and kombucha.
She noted beer, being a fermented product, may also contain
live yeasts that could provide probiotic effects under specific conditions.
Study published in the Journal of Agricultural and Food Chemistry
in twenty twenty two indicated that men who consumed half
(08:05):
a pint of beer daily experienced improvements in their gut microbiomes.
Pole emphasized the vital role of microbes in digestive health.
They assist in breaking down indigestible food components like fiber
and improve the absorption of essential nutrients, including vitamins and minerals.
She stated. Moreover, they are crucial for regulating the immune
(08:28):
system and preventing the proliferation of harmful bacteria and other microorganisms.
She further mentioned that probiotic rich foods could help alleviate
digestive problems such as constipation and diarrhea, and may even
have positive effects on mental health. However, Pole caution that
not all beers are beneficial for health. They still contain
(08:50):
alcohol and sugars. In general, I do not advocate for
alcohol consumption for health benefits, She remarked. While moderate consumption
may provide some supportive nutrients and plant compounds, and there
is emerging research on the probiotic compounds formed during beer fermentation,
the presence of alcohol likely diminishes these advantages.
Speaker 3 (09:17):
Ever, wondered how many beers are actually in a keg.
It's a question that's plagued humanity for centuries.
Speaker 4 (09:23):
Right, Well, maybe not centuries, but it's definitely a common question,
especially when you're planning a party, you know.
Speaker 3 (09:28):
Exactly, And today we're settling this debate once and for all.
Speaker 4 (09:32):
We're diving into the world of pegs, the different sizes,
and how to figure out just how much beer you
need for your next bash.
Speaker 3 (09:39):
Let's get tapping. So let's start with the basics. What
are the standard keg sizes?
Speaker 4 (09:43):
The most common one is the full keg, also known
as a half barrel keg. It holds about fifteen and
a half gallons of beer.
Speaker 3 (09:50):
Fifteen and a half gallons. That's a lot of beer,
wow it is.
Speaker 4 (09:52):
That's roughly equivalent to one hundred and twenty four pints
or one hundred and sixty five twelve ounce bottles.
Speaker 3 (09:59):
Wow. That a lot of calculations to do before a party.
Speaker 4 (10:01):
Seriously true, but thankfully there are handy online converters. Then
there's a ponykeg, a quarter barrel holding about seven to
three quarter gallons.
Speaker 3 (10:09):
And how much do these things weigh? I'm picturing a
serious backache.
Speaker 4 (10:12):
A full keg weighs around one hundred and sixty pounds
when full, while a pony keg is about eighty pounds.
Speaker 3 (10:18):
So a ponykeg is manageable for one person, maybe.
Speaker 4 (10:21):
Possibly, depending on your strength and how far you need
to carry it. A dolly is always a good idea.
Speaker 3 (10:25):
Yeah, Okay, let's say I'm hosting a party, how do
I figure out how much beer to get?
Speaker 4 (10:30):
A good rule of thumb is to estimate two beers
per guest in the first hour, then one beer per
hour after that.
Speaker 3 (10:36):
So a five hour party with twenty guests would need
let me do the math, one hundred and twenty beers
right exactly.
Speaker 4 (10:44):
That would mean two pony kegs or one full keg?
Speaker 3 (10:47):
Makes sense?
Speaker 1 (10:47):
Huh?
Speaker 3 (10:48):
And what about a cost? Kegs seem expensive?
Speaker 4 (10:50):
They can be, but it's often cheaper per serving than
buying individual cans or bottles. Prices vary, but a full
keg can range from one hundred and fifty to two
hundred and fifty dollars.
Speaker 3 (11:00):
Would a big range?
Speaker 4 (11:00):
Yeah, it depends on the brand and where you buy it.
Online retailers, liquor stores, breweries, even Costco sometimes carry them.
Speaker 3 (11:06):
Speaking of other things, the article also has some recommended
articles anything catch your eye?
Speaker 4 (11:10):
There were a few interesting ones. One was about the
sad state of Guy Fieri's career, another about a grocery
store chain to avoid, and one about it disappointing Chili's
dish huh.
Speaker 3 (11:22):
And finally, the website had a pretty standard privacy policy.
Anything Interesting there nothing.
Speaker 4 (11:27):
Too unusual, the standard cookie information options to manage consent,
and the usual California Consumer Privacy Act stuff. You know
the drill.
Speaker 3 (11:36):
So there you have it. From keg sizes and weights
to calculating beer needs and cost, we've covered.
Speaker 4 (11:41):
It all new and remember always drink responsibly.
Speaker 1 (11:44):
That was a great discussion. Thanks for joining me, very
good and thank you for those reports. And now we're
going to go to our PR specialist, the absolutely wonderful
Michelle Lamb, who is president and CEO Booklen Night Media.
Speaker 5 (12:03):
Hi, I'm Michelle Lamb, the CEO of Brooklyn Night Media,
and today i'm Beverage Chronicles. I'm sharing my top three
PR tips for marketing beverages. Let's kick off with real
life PRK studies from the beverage industry. Let's kick off
with number one notable beverage campaigns. Pay attention to everyone.
(12:24):
This is very important analyzing successful campaigns such as a
campaign that is a viral launch, digital social media, or
influencer partnership which you work with a lot of different
brand ambassadors influencers that they benefit your brand and campaign,
(12:47):
measure it, analyze it, and then ask yourself what key
strategies made this campaign stand out because we want a
successful campaign at the end of the day. Two listeners
from PR Missteps discuss campaigns that didn't go as planned
and what could have been done differently. So ask yourself,
(13:11):
what can we learn from past mistakes to avoid them
in the future. Nothing is perfect. It's a learning curve everyone,
but make sure to learn from your mistakes. Number three
Guest interviews with PR pros extremely important. Everyone hearing from
(13:33):
PR experts who have worked and successfully have represented beverage brands.
It could be a success story, or maybe they have
made some mistakes. There's a learning curve. What have they learned?
What are the things that they will avoid or continue
(13:54):
to perfect as they go in their PR journey representing
the beverage industry. Ask yourself what insights can be a
professional offer to help elevate my own beverage PR strategies.
Well that's all for today and so next time. For
more additional public relationships, you can find me on www
(14:17):
dot Brooklynnightmedia dot com. We are also on LinkedIn, Twitter, Instagram,
and Facebook. Until next time on Beverage Chronicles, have a
great day.
Speaker 1 (14:26):
Thanks Michelle, and we want to also thank all of
our guests, all of our contributors to Beverage Chronicles, and
I want to thank you, especially our audience, for staying
with us all these weeks. Our numbers have absolutely exploded.
We're very happy with where we are right now. We
have released Beverage Chronicles also as a podcast and also
through Radio garden State, so you can hear Beverage Chronicles
(14:48):
on Radio garden State Saturdays at eight forty five am.
Hope you'll check us out over there as well. Okay,
and that's it for this week. We'll be back next
time with more Beverage Chronicles. Have a good week every
week when you
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