February 8, 2025 • 15 mins
Rob Mullin of Flying Fish Brewing tells us the very latest regarding the company. Robin Shreeves debuts her new wine report. Michelle Lam offers great marketing tips for beverage companies.
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Episode Transcript
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Speaker 1 (00:05):
Welcome beer lovers to another episode of Beverage Chronicles, where
we check into the stories behind the brews you love. Today,
we're setting our sites on a craft beer icon. Flying
Fish Brewing Company originally based in Cherry Hill, New Jersey,
then moving just a few miles away to Summerdale, Flying
Fish was known for pushing the boundaries of craft brewing
(00:28):
for decades, blending innovation with sustainability to create some of
the most exciting flavors on the East Coast. From their
legendary exit series to their creative seasonal releases, Flying Fish
had something for every beer enthusiast. Unfortunately, the company encountered
a series of financial challenges. There was optimism that an
(00:49):
acquisition by Cape May Brewing earlier in twenty twenty three
would rescue the brand and the Summerdale facility. However, that
agreement collapsed. By the end of twenty twenty three, Flying
Fish entered bankruptcy proceedings. Despite these challenges, the Flying Fish
brand continues as Guildford Hall Brewery from Baltimore, Maryland, has
acquired the breweries intellectual property, which encompasses the brand names
(01:13):
of the beers, trademarks, packaging and more, and today's episode,
I visited a local watering hole and had the privilege
of speaking with Rob Mullin, the sales director for Flying
Fish Brewing Company and Guildford Hall Brewing. In our talk,
Rob provided an update on Flying Fish and discussed the
release of one of their notable brews. My guest today
(01:35):
is director of sales for Flying Fish and a guy
I've known for years, Rob Mullin. Rob, thank you for
joining us here on Beverage Chronicles.
Speaker 2 (01:41):
Ah, You're welcome, a ra thanks for having me on.
It's a pleasure to be here.
Speaker 1 (01:45):
And I have to mention that Flying Fish is it
was taken over by a company in Maryland. That company
is Guildford.
Speaker 3 (01:52):
Hall Brewing out of Baltimore.
Speaker 1 (01:54):
Right now, tell me a little bit about Guildford Hall.
I'm not familiar with them. Are they in New Jersey?
Speaker 2 (02:00):
We do not have liquid in New Jersey yet, but
we are a massive.
Speaker 3 (02:04):
Group hub out in Baltimore.
Speaker 2 (02:06):
When we feature European style beers, so all your favorite
lagger pilsners in Belgian offerings to go along with our
amazing food of that Belgian and English and German fair
that you would come to expect from an awesome Beer Hall.
Speaker 1 (02:19):
There were a lot of considerations in terms of acquiring
Flying Fish. Guildford Hall eventually took over. I'm getting a
figure for some reason. I'm thinking it was under two
hundred thousand dollars for the assets, the recipes, et cetera. Correct.
Speaker 2 (02:34):
Yeah, it turned out to be an ip acquisition, so
they bought all the recipes and all that good stuff
that really Flying Fish is known for. And unfortunately our
brewery in South Jerseys no more, but we are able
to make awesome beer coming out of Baltimore as well
some of our contracting partners to continue to bring everyone
the delicious liquid that you have known and loved for
twenty eight plus years.
Speaker 1 (02:56):
One of the I guess one of the more controversial brands,
if you will brands up popular but labels, was the
Exit Series, which debuted I don't know how many years
ago that was.
Speaker 2 (03:06):
Oh, I think the Exit Series debuted well before me,
probably fifteen or so years ago, and had a nice
five six seven year run of many different styles and
thankfully we are going to be resurrecting some of fan
favorites coming out this year.
Speaker 1 (03:22):
And it was so curious because people got to the
point they were begging for their home exit to have
a beer named after them.
Speaker 3 (03:29):
Yeah.
Speaker 2 (03:29):
Absolutely, everybody had their favorite one, and they all had
indicative ingredients of that area of New Jersey and everyone's
journey up and down this wonderful state going to whatever
beach they called the short But look out next month
you might be seeing something very fun kind of dropping
from us.
Speaker 1 (03:47):
Interesting now I know we can we mention one of
the exits here that we have on the table next
to us.
Speaker 3 (03:53):
Yeah. Absolutely.
Speaker 2 (03:54):
So what we did is, when we had this idea
to bring back some of the Exit beers, we started
trolling our so and doing some focus groups with our
biggest fans of what was your favorite exit beers. And
we're going to bring two or three of those fan
favorites out starting next month with Exit sixteen, which was
our wild rice of double IPA. Certainly an eclectic style,
(04:17):
very interesting, all kinds of amazing flavors going there. It's
something we currently don't have, but we've gone away in
the industry here from those giant seven to fifty milliliter
bombers with the wax tops and all that stuff. But
we're pleased to bring it out in a more approachable
sixteen ounce Can with some cool graphics, but look in
the next couple of weeks and certainly follow us socials
(04:37):
for drops near you.
Speaker 1 (04:38):
Styles were developed for the Exit series based on, I guess,
something that was eclectic, something that pertained to that particular area.
If I remember it correctly.
Speaker 3 (04:48):
That's absolutely true.
Speaker 2 (04:49):
From the wild rice patties up in North Jersey to
one of our other favorites, Exit One, which was our
base Shore Oyster Stout, obviously indicative of what goes on
in the southern tip of our state and everything in between.
We had some very interesting and eclectic flavors to present.
Speaker 1 (05:05):
So this was the resurrection of the Exit series goes
to Europe.
Speaker 2 (05:10):
So me and the rest of the team here, I'm
lucky enough to work with some amazing people that are
you know, near and deer, some of them very long
standing folks with Flying Fish, are able to we all
contribute as a team here.
Speaker 1 (05:24):
What are some of the more popular flavors from Flying
Fish that are still in existence now, that are still
being brewed at guildfordal.
Speaker 2 (05:30):
So, you know, some of our best styles right now
and has been for quite some time. We were really
known for our hazy bones, hazy India Palale that has
been our top selling beer for many years now, as
along with our American style IPA, which is Hotfish, which
is one of the beers we've been making for twenty
plus years, still is a top two beer for us,
(05:52):
and finally kind of rounding out top three, we actually
do a full time, year round session sour.
Speaker 3 (05:57):
This is our strawberry line. It's called Salt and Sea.
Speaker 2 (06:00):
It has a little bit of that brindedness but also
that strawberry lime flavor. So if you're a fan of
you know, kind of sour beers, or even margarita's because
that we just call it a deconstructed margarita, this is
the beer for you.
Speaker 1 (06:13):
I have a feeling in talking to talking to some
people that they're excited to see Flying Fish back. People
never really wanted it to fade away, so I totally agree.
Speaker 2 (06:24):
You know, this is a brand, it's been in existence
for twenty eight years. We've seen ups and downs and
all kinds of things throughout the crew. I mean we
were around in the nineties for goodness sakes. I remember
this was the first brewery I visited when I was
let's call it legal drinking age.
Speaker 3 (06:38):
Back then, I even though I'm dating.
Speaker 2 (06:39):
Myself, but you know, these tried, true and tested beers are,
you know, a tribute to the great brewmasters we've had
and the resilience of our fans to keep not only
keep us going, but you know, push us forward. Even
this year after an acquisition.
Speaker 1 (06:54):
I'm getting a little bit of Gilphert Hall Brewery. Tell
me a bit about that when they opened and some
of the styles that are known for him.
Speaker 3 (07:01):
So Guildford Hall Brewing is.
Speaker 2 (07:03):
The cool story about them is they're located in Baltimore,
about a mile away if you're familiar with the Inner
Harbor from where the stadiums are. The were from the
Inner Harbor Fell's Point area, so very close. I mean
I would almost say w walkable, but hey, you know
it's Baltimore. But we are European style beer hall, and
we are really known for our Logger in Baltimore pills,
(07:25):
as we call it, our two flagship beers.
Speaker 3 (07:28):
My favorite is our British Pale.
Speaker 2 (07:29):
Ale has those indicative flavors of English noble hops and
lemon grass and that smell of freshly cut grass if
you like to get out there and cut your own grass.
Really those European styles that have been somewhat forgotten, but
we continue to drive those and they do make up
a massive piece of the marketplace here.
Speaker 1 (07:48):
How long has the company been existence to you, though.
Speaker 3 (07:50):
So we're like three four years old.
Speaker 2 (07:52):
We are still kind of making our way through and
every month is a new one and new growth. And
we've gone from a little piece of Baltimore to covering
all of Maryland and DC and now we're into southeastern
PA as well.
Speaker 1 (08:05):
Now that's great news. And Baltimore has always been a
messive just a great city for beer, tremendous history. You
have some great bars down there as well. I think
Max's is one of them.
Speaker 2 (08:14):
I'm not mistaken, absolutely one of my favorite places. Certainly
Fells pointed as awesome that there are so many bars
within stumbling distance of each other, but great beer play
tons and tons, probably more draft than I've ever seen in.
Speaker 3 (08:26):
My entire life.
Speaker 2 (08:27):
Awesome food and a good partner of ours always have
something of ours kind of rolling in there. And now
we're happy to bring Flying Fish Beers back to Maryland
as well.
Speaker 1 (08:35):
And you've got some events coming up too, especially here
in Jersey. Huh.
Speaker 3 (08:39):
We absolutely do.
Speaker 2 (08:40):
On top of the launches that we're doing with Eggs
at sixteen next month. We are certainly eyeing forward towards March.
In a shout out my friends at Atlantic City beer
Fest has certainly come out at the end of March,
and I know there's some great bands playing and I
can think of I'm one.
Speaker 3 (08:53):
Really great grand of beer there.
Speaker 2 (08:55):
It's really exciting to pour some beers for you and
your fans in this cast here.
Speaker 1 (09:00):
It's wonderful. So Flying Fish is back. Check them out.
If you don't see Flying Fish when you go into
your favorite restaurant or tap room, ask for it because
it's going to be back again.
Speaker 2 (09:10):
Right Rob, We are absolutely back, and we are growing
every month and can't wait to serve awesome beers to
awesome people.
Speaker 1 (09:16):
And again we talked with Rob Mullin, who's director of
sales for Flying Fish Rop. Thank you for joining us
here on Beverage Chronicles.
Speaker 2 (09:22):
My pleasure glad to bring great beer to great people.
Speaker 1 (09:24):
All right, and here's a more show. So you want
to look for Flying Fish beers wherever good beverages are sold.
And with that, I want to introduce a new regular
contributor to Beverage Chronicles, A friend of my named Robin Shreeves.
(09:46):
Robin is a wine journalist and certified wine professional, specializing
in East Coast varieties, among other regions. Her on the
Wine Trail column for New Jersey's Courier Post received the
New Jersey Journalism Award, and her work has been featured
(10:06):
in numerous national and local publications. So let's welcome Robin Shrieves.
Speaker 4 (10:13):
Ordering wine by the glass in a restaurant can be
a bit of a crapshoot. You never know how long
the bottle has been open, or what condition the open
bottle was kept in. If you've ever seen a bartender
pull a half bottle from under a sink behind the bar,
you realize you're really rolling the dice if you end
up with a less than cellar glass, particularly if it's
a wine you've never had before. You end up wondering
(10:33):
was the bottle open days ago? Or was the wine
supposed to taste like this? Then you have to decide
whether to send it back or not. Unless I'm at
a dedicated wine bar, I'll often let it go and
make my next drink a cocktail or a beer. I
didn't need to worry about that. Recently, Johnny Brenda's when
I ordered a glass of Barbara Dasti, one of my
favorite everyday drinking Italian reds, to go with my burger.
(10:55):
The bar and restaurant in Philadelphia's Fishtown neighborhood serves wine
on tap that's stored in caggs, similar to beer kegs.
When I see a restaurant with wine on tap, I
can breathe easy about the wine's freshness. Not too long ago,
I took a deep dive into kegged wine for Full
Poor magazine. As part of the research for the piece,
I traveled to Texas to attend the tapping of the
(11:16):
first ever wine put in keg from Napa's famed Ridge Vineyards.
The event was at Sixty Vines, a restaurant where almost
all the wines except for the sparkling are on tap.
Wine and keg is a smart move. It saves the
restaurant money, presumably the savings are passed down to customers,
and the sustainability is impressive. Because glass bottles, their creation, transport,
(11:39):
and disposal are the largest contributor to wine's carbon footprint,
keg's help reduce that footprint. One keg is the equivalent
of twenty six bottles of wine, and that keg weighs
less than twenty six full bottles. Kegs take up less
room than bottles when transported, and a keg is refillable
up to an impressive fifteen hundred times sixty Vines estimates
(12:02):
it saves three hundred and seventy eight thousand bottles from
going into landfill each year. Plus there are no foils, labels,
or quarks that become waste. As far as preserving quality,
the wine in a keg never sees light, gets nowhere
in it, and can stay fresh for about two months.
But back to my wine at Johnny Brenda's. It was fresh, fruity,
went well with my burger and was just nine dollars
(12:24):
a glass. Before going to Johnny Brenda's to eat, we
stopped at Fishtown's Social Wine Bar. In addition to bottles
behind the bar, there were three wine taps. I know
there are many other Philly establishments that also have keg wine.
I'm now on a renewed focus to hunt down all
the wine on tap at restaurants in the Philly region
because choosing to order it makes a lot of sense.
(12:46):
I'm Robin Shreeves, and you can find more of my
wine commentarian thoughts in my Drink Local Substack newsletter.
Speaker 5 (12:53):
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 public
relations impacts spirits brands, focusing on how peer strategies will
shape and elevate Number one. Building brand awareness through strategic campaigns.
(13:18):
For example, use media placements, influencer collaborations, and product launch
events to generate buzz for your spirits brand. Ask yourself,
how can my peer efforts ensure my brand stands out
in a crowded market? Number two? Establishing credibility in the
spirits industry. For example, highlight awards, certifications, and partnerships with
(13:43):
respective organizations in press materials. Ask yourself what achievements or
recognitions can I leverage to build trust with my audience.
Number three Driving engagement with creative consumer campaigns. For example,
hoth social media contests, virtual tastings, or interactive cocktail making
(14:05):
sessions to connect with your audience. Ask yourself what types
of campaigns will encourage my audience to engage and share
their experiences Well that's all for today, until next time.
For additional public relations tips, you can find me on
www dot Brooklynnightmedia dot com. We are also on LinkedIn, Twitter, Instagram,
(14:32):
and Facebook. Until next time on Beverage Chronicles. Have a
great day.
Speaker 1 (14:37):
An Again, we want to thank Rob Mullin from Flying
Fish and Robin Shreeves, our wine critic, and of course
Michelle Lamb from Brooklyn Night Media, and we'll see you
next week on Beverage Chronicles.
Welcome beer lovers to another episode of Beverage Chronicles, where
we check into the stories behind the brews you love. Today,
we're setting our sites on a craft beer icon. Flying
Fish Brewing Company originally based in Cherry Hill, New Jersey,
then moving just a few miles away to Summerdale, Flying
Fish was known for pushing the boundaries of craft brewing
(00:28):
for decades, blending innovation with sustainability to create some of
the most exciting flavors on the East Coast. From their
legendary exit series to their creative seasonal releases, Flying Fish
had something for every beer enthusiast. Unfortunately, the company encountered
a series of financial challenges. There was optimism that an
(00:49):
acquisition by Cape May Brewing earlier in twenty twenty three
would rescue the brand and the Summerdale facility. However, that
agreement collapsed. By the end of twenty twenty three, Flying
Fish entered bankruptcy proceedings. Despite these challenges, the Flying Fish
brand continues as Guildford Hall Brewery from Baltimore, Maryland, has
acquired the breweries intellectual property, which encompasses the brand names
(01:13):
of the beers, trademarks, packaging and more, and today's episode,
I visited a local watering hole and had the privilege
of speaking with Rob Mullin, the sales director for Flying
Fish Brewing Company and Guildford Hall Brewing. In our talk,
Rob provided an update on Flying Fish and discussed the
release of one of their notable brews. My guest today
(01:35):
is director of sales for Flying Fish and a guy
I've known for years, Rob Mullin. Rob, thank you for
joining us here on Beverage Chronicles.
Speaker 2 (01:41):
Ah, You're welcome, a ra thanks for having me on.
It's a pleasure to be here.
Speaker 1 (01:45):
And I have to mention that Flying Fish is it
was taken over by a company in Maryland. That company
is Guildford.
Speaker 3 (01:52):
Hall Brewing out of Baltimore.
Speaker 1 (01:54):
Right now, tell me a little bit about Guildford Hall.
I'm not familiar with them. Are they in New Jersey?
Speaker 2 (02:00):
We do not have liquid in New Jersey yet, but
we are a massive.
Speaker 3 (02:04):
Group hub out in Baltimore.
Speaker 2 (02:06):
When we feature European style beers, so all your favorite
lagger pilsners in Belgian offerings to go along with our
amazing food of that Belgian and English and German fair
that you would come to expect from an awesome Beer Hall.
Speaker 1 (02:19):
There were a lot of considerations in terms of acquiring
Flying Fish. Guildford Hall eventually took over. I'm getting a
figure for some reason. I'm thinking it was under two
hundred thousand dollars for the assets, the recipes, et cetera. Correct.
Speaker 2 (02:34):
Yeah, it turned out to be an ip acquisition, so
they bought all the recipes and all that good stuff
that really Flying Fish is known for. And unfortunately our
brewery in South Jerseys no more, but we are able
to make awesome beer coming out of Baltimore as well
some of our contracting partners to continue to bring everyone
the delicious liquid that you have known and loved for
twenty eight plus years.
Speaker 1 (02:56):
One of the I guess one of the more controversial brands,
if you will brands up popular but labels, was the
Exit Series, which debuted I don't know how many years
ago that was.
Speaker 2 (03:06):
Oh, I think the Exit Series debuted well before me,
probably fifteen or so years ago, and had a nice
five six seven year run of many different styles and
thankfully we are going to be resurrecting some of fan
favorites coming out this year.
Speaker 1 (03:22):
And it was so curious because people got to the
point they were begging for their home exit to have
a beer named after them.
Speaker 3 (03:29):
Yeah.
Speaker 2 (03:29):
Absolutely, everybody had their favorite one, and they all had
indicative ingredients of that area of New Jersey and everyone's
journey up and down this wonderful state going to whatever
beach they called the short But look out next month
you might be seeing something very fun kind of dropping
from us.
Speaker 1 (03:47):
Interesting now I know we can we mention one of
the exits here that we have on the table next
to us.
Speaker 3 (03:53):
Yeah. Absolutely.
Speaker 2 (03:54):
So what we did is, when we had this idea
to bring back some of the Exit beers, we started
trolling our so and doing some focus groups with our
biggest fans of what was your favorite exit beers. And
we're going to bring two or three of those fan
favorites out starting next month with Exit sixteen, which was
our wild rice of double IPA. Certainly an eclectic style,
(04:17):
very interesting, all kinds of amazing flavors going there. It's
something we currently don't have, but we've gone away in
the industry here from those giant seven to fifty milliliter
bombers with the wax tops and all that stuff. But
we're pleased to bring it out in a more approachable
sixteen ounce Can with some cool graphics, but look in
the next couple of weeks and certainly follow us socials
(04:37):
for drops near you.
Speaker 1 (04:38):
Styles were developed for the Exit series based on, I guess,
something that was eclectic, something that pertained to that particular area.
If I remember it correctly.
Speaker 3 (04:48):
That's absolutely true.
Speaker 2 (04:49):
From the wild rice patties up in North Jersey to
one of our other favorites, Exit One, which was our
base Shore Oyster Stout, obviously indicative of what goes on
in the southern tip of our state and everything in between.
We had some very interesting and eclectic flavors to present.
Speaker 1 (05:05):
So this was the resurrection of the Exit series goes
to Europe.
Speaker 2 (05:10):
So me and the rest of the team here, I'm
lucky enough to work with some amazing people that are
you know, near and deer, some of them very long
standing folks with Flying Fish, are able to we all
contribute as a team here.
Speaker 1 (05:24):
What are some of the more popular flavors from Flying
Fish that are still in existence now, that are still
being brewed at guildfordal.
Speaker 2 (05:30):
So, you know, some of our best styles right now
and has been for quite some time. We were really
known for our hazy bones, hazy India Palale that has
been our top selling beer for many years now, as
along with our American style IPA, which is Hotfish, which
is one of the beers we've been making for twenty
plus years, still is a top two beer for us,
(05:52):
and finally kind of rounding out top three, we actually
do a full time, year round session sour.
Speaker 3 (05:57):
This is our strawberry line. It's called Salt and Sea.
Speaker 2 (06:00):
It has a little bit of that brindedness but also
that strawberry lime flavor. So if you're a fan of
you know, kind of sour beers, or even margarita's because
that we just call it a deconstructed margarita, this is
the beer for you.
Speaker 1 (06:13):
I have a feeling in talking to talking to some
people that they're excited to see Flying Fish back. People
never really wanted it to fade away, so I totally agree.
Speaker 2 (06:24):
You know, this is a brand, it's been in existence
for twenty eight years. We've seen ups and downs and
all kinds of things throughout the crew. I mean we
were around in the nineties for goodness sakes. I remember
this was the first brewery I visited when I was
let's call it legal drinking age.
Speaker 3 (06:38):
Back then, I even though I'm dating.
Speaker 2 (06:39):
Myself, but you know, these tried, true and tested beers are,
you know, a tribute to the great brewmasters we've had
and the resilience of our fans to keep not only
keep us going, but you know, push us forward. Even
this year after an acquisition.
Speaker 1 (06:54):
I'm getting a little bit of Gilphert Hall Brewery. Tell
me a bit about that when they opened and some
of the styles that are known for him.
Speaker 3 (07:01):
So Guildford Hall Brewing is.
Speaker 2 (07:03):
The cool story about them is they're located in Baltimore,
about a mile away if you're familiar with the Inner
Harbor from where the stadiums are. The were from the
Inner Harbor Fell's Point area, so very close. I mean
I would almost say w walkable, but hey, you know
it's Baltimore. But we are European style beer hall, and
we are really known for our Logger in Baltimore pills,
(07:25):
as we call it, our two flagship beers.
Speaker 3 (07:28):
My favorite is our British Pale.
Speaker 2 (07:29):
Ale has those indicative flavors of English noble hops and
lemon grass and that smell of freshly cut grass if
you like to get out there and cut your own grass.
Really those European styles that have been somewhat forgotten, but
we continue to drive those and they do make up
a massive piece of the marketplace here.
Speaker 1 (07:48):
How long has the company been existence to you, though.
Speaker 3 (07:50):
So we're like three four years old.
Speaker 2 (07:52):
We are still kind of making our way through and
every month is a new one and new growth. And
we've gone from a little piece of Baltimore to covering
all of Maryland and DC and now we're into southeastern
PA as well.
Speaker 1 (08:05):
Now that's great news. And Baltimore has always been a
messive just a great city for beer, tremendous history. You
have some great bars down there as well. I think
Max's is one of them.
Speaker 2 (08:14):
I'm not mistaken, absolutely one of my favorite places. Certainly
Fells pointed as awesome that there are so many bars
within stumbling distance of each other, but great beer play
tons and tons, probably more draft than I've ever seen in.
Speaker 3 (08:26):
My entire life.
Speaker 2 (08:27):
Awesome food and a good partner of ours always have
something of ours kind of rolling in there. And now
we're happy to bring Flying Fish Beers back to Maryland
as well.
Speaker 1 (08:35):
And you've got some events coming up too, especially here
in Jersey. Huh.
Speaker 3 (08:39):
We absolutely do.
Speaker 2 (08:40):
On top of the launches that we're doing with Eggs
at sixteen next month. We are certainly eyeing forward towards March.
In a shout out my friends at Atlantic City beer
Fest has certainly come out at the end of March,
and I know there's some great bands playing and I
can think of I'm one.
Speaker 3 (08:53):
Really great grand of beer there.
Speaker 2 (08:55):
It's really exciting to pour some beers for you and
your fans in this cast here.
Speaker 1 (09:00):
It's wonderful. So Flying Fish is back. Check them out.
If you don't see Flying Fish when you go into
your favorite restaurant or tap room, ask for it because
it's going to be back again.
Speaker 2 (09:10):
Right Rob, We are absolutely back, and we are growing
every month and can't wait to serve awesome beers to
awesome people.
Speaker 1 (09:16):
And again we talked with Rob Mullin, who's director of
sales for Flying Fish Rop. Thank you for joining us
here on Beverage Chronicles.
Speaker 2 (09:22):
My pleasure glad to bring great beer to great people.
Speaker 1 (09:24):
All right, and here's a more show. So you want
to look for Flying Fish beers wherever good beverages are sold.
And with that, I want to introduce a new regular
contributor to Beverage Chronicles, A friend of my named Robin Shreeves.
(09:46):
Robin is a wine journalist and certified wine professional, specializing
in East Coast varieties, among other regions. Her on the
Wine Trail column for New Jersey's Courier Post received the
New Jersey Journalism Award, and her work has been featured
(10:06):
in numerous national and local publications. So let's welcome Robin Shrieves.
Speaker 4 (10:13):
Ordering wine by the glass in a restaurant can be
a bit of a crapshoot. You never know how long
the bottle has been open, or what condition the open
bottle was kept in. If you've ever seen a bartender
pull a half bottle from under a sink behind the bar,
you realize you're really rolling the dice if you end
up with a less than cellar glass, particularly if it's
a wine you've never had before. You end up wondering
(10:33):
was the bottle open days ago? Or was the wine
supposed to taste like this? Then you have to decide
whether to send it back or not. Unless I'm at
a dedicated wine bar, I'll often let it go and
make my next drink a cocktail or a beer. I
didn't need to worry about that. Recently, Johnny Brenda's when
I ordered a glass of Barbara Dasti, one of my
favorite everyday drinking Italian reds, to go with my burger.
(10:55):
The bar and restaurant in Philadelphia's Fishtown neighborhood serves wine
on tap that's stored in caggs, similar to beer kegs.
When I see a restaurant with wine on tap, I
can breathe easy about the wine's freshness. Not too long ago,
I took a deep dive into kegged wine for Full
Poor magazine. As part of the research for the piece,
I traveled to Texas to attend the tapping of the
(11:16):
first ever wine put in keg from Napa's famed Ridge Vineyards.
The event was at Sixty Vines, a restaurant where almost
all the wines except for the sparkling are on tap.
Wine and keg is a smart move. It saves the
restaurant money, presumably the savings are passed down to customers,
and the sustainability is impressive. Because glass bottles, their creation, transport,
(11:39):
and disposal are the largest contributor to wine's carbon footprint,
keg's help reduce that footprint. One keg is the equivalent
of twenty six bottles of wine, and that keg weighs
less than twenty six full bottles. Kegs take up less
room than bottles when transported, and a keg is refillable
up to an impressive fifteen hundred times sixty Vines estimates
(12:02):
it saves three hundred and seventy eight thousand bottles from
going into landfill each year. Plus there are no foils, labels,
or quarks that become waste. As far as preserving quality,
the wine in a keg never sees light, gets nowhere
in it, and can stay fresh for about two months.
But back to my wine at Johnny Brenda's. It was fresh, fruity,
went well with my burger and was just nine dollars
(12:24):
a glass. Before going to Johnny Brenda's to eat, we
stopped at Fishtown's Social Wine Bar. In addition to bottles
behind the bar, there were three wine taps. I know
there are many other Philly establishments that also have keg wine.
I'm now on a renewed focus to hunt down all
the wine on tap at restaurants in the Philly region
because choosing to order it makes a lot of sense.
(12:46):
I'm Robin Shreeves, and you can find more of my
wine commentarian thoughts in my Drink Local Substack newsletter.
Speaker 5 (12:53):
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 public
relations impacts spirits brands, focusing on how peer strategies will
shape and elevate Number one. Building brand awareness through strategic campaigns.
(13:18):
For example, use media placements, influencer collaborations, and product launch
events to generate buzz for your spirits brand. Ask yourself,
how can my peer efforts ensure my brand stands out
in a crowded market? Number two? Establishing credibility in the
spirits industry. For example, highlight awards, certifications, and partnerships with
(13:43):
respective organizations in press materials. Ask yourself what achievements or
recognitions can I leverage to build trust with my audience.
Number three Driving engagement with creative consumer campaigns. For example,
hoth social media contests, virtual tastings, or interactive cocktail making
(14:05):
sessions to connect with your audience. Ask yourself what types
of campaigns will encourage my audience to engage and share
their experiences Well that's all for today, until next time.
For additional public relations tips, you can find me on
www dot Brooklynnightmedia dot com. We are also on LinkedIn, Twitter, Instagram,
(14:32):
and Facebook. Until next time on Beverage Chronicles. Have a
great day.
Speaker 1 (14:37):
An Again, we want to thank Rob Mullin from Flying
Fish and Robin Shreeves, our wine critic, and of course
Michelle Lamb from Brooklyn Night Media, and we'll see you
next week on Beverage Chronicles.
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