January 5, 2025 • 15 mins
Are brewery consolidations the latest? Michelle Lam’s public relations tips for marketing beverages, Swedesboro Brewing adds another company to their portfolio
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
Hi everyone, and welcome to this episode of Beverage Chronicles.
I'm your host, Gary Montrose. So I'm going to start
with a little bit of news. Uh s some on
the negative side, but we'll balance it out a little bit.
First of all, ARC Group Hub in Lumberton, New Jersey
has announced that it's gonna shut down operations after four
(00:29):
years in business, and uh you may remember that, uh
ARC kind of had a little situation, got a little
bit of trouble with the Division of Alcohol Beverage Control
also known as ABC, as they faced several violations. Apparently
there was a an inspection conducted a couple of years back,
(00:49):
during which uh time the establishment failed to present accurate
accounting records or its current liquor license and they had
a par pparrently unlawfully produced beer at a brewery called
Doctor Brulittles, which is still in existence, of course and
doing quite well. So ARC was fined I believe it
(01:11):
was fifty thousand dollars and were to shut down for
a period of six weeks. Well now they've just announced
that they're going to be closing, So sorry to hear that.
Of wish the owners and all the staff good luck.
In the future. In more positive news, construction is coming
right along for the new bull Hyde Brewery which is
(01:32):
coming to Piles Group, New Jersey, right near Woodstown, which
is being it's being developed as an extension of the
existing Cowtown Cowboy Outfitters Western retail store. Now the new
brewery they expect to they want to open during the
first half of twenty twenty five. That may or may
(01:54):
not happen. As you know, it's very tough to pinpoint
opening dates considering the entire process of going through approvals
and getting the final New Jersey brewery license, et cetera,
et cetera. So keep our eyes in years open for
that in the southern part of the state. Also again
(02:16):
in the southern part of the state, Magnified Brewing is
constructing a new location in Medford, New Jersey that is
expected to open during the first quarter of twenty twenty five,
which would be great. And of course Magnifying does have
an original location that's in Fairfield, New Jersey, which is
(02:37):
in Essex County if you don't New Jersey, that is
the very northern part of the state. So good news
for two companies. Bull Hyde Brewery in Pilesgrove and Magnified
Brewing with their second location in Medford. And now let's
start the rest of the show.
Speaker 2 (02:56):
Welcome to our segment on Beverage Chronicles, where the brew crew.
Today we're diving into a topic that many beer lovers hold.
Dear Guinness. It's not just a drink. It's a national
treasure for Ireland.
Speaker 3 (03:07):
Absolutely, when you order a pint in Ireland, everyone knows
you're talking about Guinness.
Speaker 2 (03:11):
It's iconic, right, But did you know that not all
Guinness is created equal. There's a real difference between having
it in Ireland and elsewhere.
Speaker 3 (03:19):
That's true. There's even science to back it up. A
study published in the Journal of Food Science found that
Guinness tastes better in its homeland.
Speaker 2 (03:28):
Interesting. What did the study find?
Speaker 3 (03:30):
They conducted tastings across fourteen countries. They found that Guinness
in Ireland scored seventy four out of one hundred for
overall enjoyment, while abroad it only scored fifty seven.
Speaker 2 (03:41):
Wow, that's a significant difference. What do you think contributes
to that?
Speaker 3 (03:44):
Freshness is a big factor. Guinness in Ireland is served
straight from the source, while abroad it has to endure
shipping and storage.
Speaker 2 (03:53):
So it's like bread. Fresh is always.
Speaker 4 (03:56):
Better, exactly.
Speaker 3 (04:03):
Christopher McClellan, a former brewery ambassador, compared it to bread.
The longer it sits, the less fresh it becomes.
Speaker 2 (04:11):
And I imagine the pouring technique matters too.
Speaker 3 (04:13):
Right, Definitely, the art of pouring guinnis is serious business.
It has to be poured at a forty five degree
angle and topped off after the phone settles.
Speaker 2 (04:23):
There's even an Instagram account dedicated to shaming bad pores.
Speaker 3 (04:27):
Yes Ian Ryan, the founder, said, it feels like a
sin against Irish roots to see a bad pint.
Speaker 2 (04:34):
That's a strong sentiment. So what else makes drinking guinness
in Ireland special?
Speaker 3 (04:39):
The atmosphere or crack is unmatched. The joy of drinking
in an Irish pub adds to the experience.
Speaker 2 (04:46):
So it's not just about the beer, it's about the
whole vibe exactly.
Speaker 3 (04:51):
Beer author Pete Brown said, drinking Guinness and Ireland feels authentic.
You can't replicate that ambiance anywhere else.
Speaker 2 (04:59):
That makes sense. It's like a cultural experience for sure.
Speaker 3 (05:02):
And it's a reminder of how important context is when
enjoying a drink.
Speaker 2 (05:08):
So if someone is traveling, they should definitely seek out
Guinness in Ireland.
Speaker 3 (05:12):
Absolutely, you haven't really tried Guinness until you've had it
in the Emerald Aisle.
Speaker 2 (05:17):
And it's fascinating how science supports this cultural experience.
Speaker 3 (05:21):
Yes, it shows that our environment and the way we
serve drinks can significantly impact taste.
Speaker 2 (05:28):
What a great insight. It really highlights the connection between culture.
Speaker 3 (05:32):
And food exactly, and it makes you think about other
foods and drinks. Do they taste better in their place
of origin?
Speaker 2 (05:40):
That's a thought provoking question. It could lead to a
deeper exploration of culinary.
Speaker 3 (05:45):
Experiences, definitely. So next time you enjoy a pint, consider
where it comes from and the experience surrounding it.
Speaker 2 (05:53):
Great advice for beverage chronicles. We're the brew crew, all right.
Speaker 5 (05:58):
So, uh, if you're a craft beer fan, especially if
you love those New England brews, you might have heard
about this merger that's been making headlines. We're going to
do a deep died into it today. It involves a
couple of big names and a whole lot of brands
coming together.
Speaker 4 (06:13):
Yeah, it's pretty fascinating to scale this whole thing.
Speaker 6 (06:15):
I mean, we're not just talking about two breweries deciding
to partner up. This is like an emerging of fourteen
different brands all under this new parent company, Barrel One Collective.
Speaker 4 (06:26):
They're all one collective.
Speaker 5 (06:27):
Yeah, And the article we're looking at it really breaks
down all the details. The big players here are Harpoon,
right and Smutty Nose.
Speaker 6 (06:35):
Yeah.
Speaker 5 (06:35):
I mean these are breweries that have been around forever
absolutely yeah.
Speaker 6 (06:38):
And this move is going to make Barrel One Collective
the biggest craft brewer in New England and actually even
more than that, they're going to be the fourteenth largest
craft brewer in the whole US ole US.
Speaker 4 (06:49):
Wow.
Speaker 6 (06:49):
Yeah, So that's a huge jump and it really speaks
to kind of a larger trend that we're seeing in
the traft beer industry right now, and that's consolidation.
Speaker 5 (06:57):
Consolidation. What does that mean for you know, someone like me,
someone who loves beer. Why are all these breweries joining forces?
Speaker 6 (07:06):
Well, I think a good way to think about it is,
you know, the craft beer scene has exploded in recent years.
Speaker 7 (07:12):
Right.
Speaker 6 (07:12):
You walk into any store and there are just like
hundreds of different options, which is great for variety and
trying new things, but it also creates a ton of competition.
Speaker 4 (07:22):
Right, So all these smaller.
Speaker 6 (07:24):
Breweries are facing these rising costs for ingredients, packaging, distribution.
You know, it's tough to kind of keep up with
the big guys.
Speaker 5 (07:32):
So it's like a David and Goliath situation where you've
got these small breweries trying to make their mark.
Speaker 4 (07:37):
And stay afloat exactly.
Speaker 6 (07:38):
And so in this case, you know, merging can be
a way for these smaller breweries to kind of pool
their resources, share those distribution networks, and ultimately become more competitive.
Speaker 5 (07:48):
Right, and it makes sense, you know. In the article,
Dan Canary is the founder of Harpoon's parent company. He's
quoted as saying that this merger is about honoring our
legacy while writing and exciting next chapter. Y sounds pretty optimistic.
Speaker 4 (08:00):
It does seem pretty optimistic.
Speaker 6 (08:01):
Yeah, And I think to understand kind of the potential
of this next chapter, it's important to look at how
diverse Barrel one collectives portfolio is. Oh yeah, I mean
we're talking Harpoon, Ufo, Long Trail, clown Shoes, Otter Creek, Catamount,
even Dunkin Spiked and Island District Cocktails are in the mix.
Speaker 4 (08:23):
Dunk and Spiked, Dunk and Spike.
Speaker 5 (08:24):
I didn't realize that was part of this.
Speaker 4 (08:26):
Yeah, it's quite the quite the mix of brands.
Speaker 5 (08:29):
It's a wild mix of brands. I mean, is my
favorite harpoon ipa and it tastes different?
Speaker 6 (08:32):
Now that's the million dollar question, isn't it. It's really
hard to say for sure. I Mean one of the
concerns around all this consolidation is that it could lead
to some sort of standardization, right right, maybe those kind
of unique, quirky flavors that we all love about craft
beer start to disappear as these companies prioritize efficiency and
mass production.
Speaker 5 (08:52):
If every brewery is using the same basic recipe to
cut costs, we're going to lose that variety in that
innovation that I think made craft beer so special.
Speaker 4 (09:02):
To begin with exactly.
Speaker 6 (09:04):
But on the other hand, this merger could also lead
to some really cool collaborations. Right maybe we'll see like
a limited edition Harpoon Ipa brewed with some smutty nose yeast,
or you know, maybe clown Shoes comes out with like
a whole new line of Duncan inspired beers.
Speaker 4 (09:20):
Who knows.
Speaker 5 (09:20):
Hey, Now that would be interesting. So who's leading all this?
Speaker 6 (09:24):
So Dan Canary is going to be the CEO okay,
and then Steve Kirsted, who is with smutty Nos's parent company.
Speaker 4 (09:31):
He's going to be the chief commercial officer.
Speaker 5 (09:34):
So these are some industry vets. And to give you
an idea of how much beer we're talking about here,
Barrel One Collective they produced one hundred and sixty five
thousand barrels of beer in twenty twenty three.
Speaker 6 (09:44):
Yeah, and just to clarify, a barrel of beer.
Speaker 4 (09:46):
Is thirty one gallons.
Speaker 5 (09:47):
That's a lot of beer.
Speaker 4 (09:48):
Yeah.
Speaker 5 (09:49):
But I mean what does all this mean for just
like the average beer drinker? What should I be looking
out for when I go to the store.
Speaker 6 (09:57):
Yeah, Well, next time you're on a store or even
at a bar, just take a look at the craft
beer selection. Are you seeing more beers from these fourteen brands?
Are you seeing maybe fewer options from those smaller independent breweries.
You know, this merger could really have a ripple effect
on what we're all seeing on tap.
Speaker 2 (10:15):
Wow.
Speaker 5 (10:16):
Yeah, that's a really good point. And I mean this
is just one example of all the changes that are
happening in the craft beer industry right now. It'll be
interesting to see if this sparks a whole trend of
even more consolidation.
Speaker 4 (10:26):
It really will.
Speaker 6 (10:27):
And keep in mind this isn't just a New England story.
Consolidation is happening in the craft beer industry all across
the country. So next time you grab a craft beer,
you know, take a moment and think about who brewed it,
what trends might have shaped that beer's journey to your glass.
Speaker 5 (10:42):
Cheers to that.
Speaker 4 (10:43):
Cheers Hi.
Speaker 7 (10:46):
I'm Michelle Lamb, CEO of Brooklyn Night Media, and today
on Beverage Chronicles, I'm sharing my top three PR tips
for marketing beverages. Let's kick off with crisis community caation
strategies specific to beverage brands. The first one preparing for
common PR crisis in the beverage industry. For example, create
(11:11):
a crisis management plan that addresses potential issues such as
product recalls, negative press, or social media backlash. Ask yourself,
is my brand prepared to respond to unforeseen challenges? Number two?
Tips on handling negative reviews are product recalls. For example,
(11:35):
respond swiftly and professionally to complaints, offering transparency and actionable solutions.
Ask yourself, how can I turn a negative experience into
a positive outcome? Number three Examples of brands that handle
crisis well and what can be learned, example, analyze care
(12:00):
studies like product recall or a beverage brands response to
an online controversy. Ask yourself what successful strategies can I
adapt for my brand's crisis response. Well that's all for today,
until next time. For more additional public relations tips, you
(12:20):
can find me on www dot Brooklynnightmedia dot com. We
are also on LinkedIn, Twitter, Instagram, and Facebook. And so
next time on beverage chronicles, have a great day.
Speaker 1 (12:33):
One of southern New Jersey's more successful breweries is the
Sweetsburg Brewing Company. As you may remember, they were voted
by USA Today as one of the ten best new
breweries in the country a couple of years ago. They
recently purchased Devil's Creek, was located in Collinswood and that's
now called the Raccoon tap Room. They have a location
(12:55):
can in Trenton for the Trenton Thunder baseball games. And
I'm going to read your press release that just came
out a few days ago. The final days of December
are a time of introspection and rejuvenation, a chance to
look back on the past, smile at our joys, reflect
on sorrows and ring in the new year and opportunities
that lie ahead. We set out on this journey ten
(13:15):
years ago and it's been a great run. We've become
a proud member of the Burlington city community. We created
all Stouts Week, held some great Saint Patrick's date parties
as Burlington County's most Irish brewery, hosted beer runs and
other events with the Burlington Running Club, and led the
annual Burlington Hobs and Rocks Festival, which is raised over
twenty five thousand dollars in support of the local community.
(13:37):
And along the way, we've met some of the nicest
people left. While we decided over year ago it was
time to start thinking about retirement, it was very important
to us that we try to keep our legacy intact.
We didn't want to just sell assets and leave. We
wanted to pass Third Day on to someone who would
build on our hard work, reputation and traditions while taking
the business to the next level, and we were thrilled
(13:57):
to announce that we've done just that. What's started as
a chat over beers with Sweezeborough's Marvin Bow, a friend
and industry associated, over four years, we quickly found a
shared vision of what could come next for both companies.
In addition to making great beer, the team at Sweedsboro
has a solid reputation for being contributing members of the
communities they serve and are intent on being good stewards
(14:20):
of our legacy, so Third State Brewing will continue on
effective January first, Third State is joining Swezeboro Brewing Company
and The Raccoon Tap Room as the newest member of
the SBC family. Beginning January second, we will be open
on our regular schedule to start. Staffing of the tasting
room will remain the same, and as part of the deal,
Bill and Jay will be helping in the transition of
(14:41):
brewing and administrative duties, so you'll have plenty of opportunity
to say goodbye. We will also plan something in the
new year to give our current customers an opportunity to
meet the SBC team and watch the transformation they plan
for Third State. That's it for beverage chronicles, see next week.
Hi everyone, and welcome to this episode of Beverage Chronicles.
I'm your host, Gary Montrose. So I'm going to start
with a little bit of news. Uh s some on
the negative side, but we'll balance it out a little bit.
First of all, ARC Group Hub in Lumberton, New Jersey
has announced that it's gonna shut down operations after four
(00:29):
years in business, and uh you may remember that, uh
ARC kind of had a little situation, got a little
bit of trouble with the Division of Alcohol Beverage Control
also known as ABC, as they faced several violations. Apparently
there was a an inspection conducted a couple of years back,
(00:49):
during which uh time the establishment failed to present accurate
accounting records or its current liquor license and they had
a par pparrently unlawfully produced beer at a brewery called
Doctor Brulittles, which is still in existence, of course and
doing quite well. So ARC was fined I believe it
(01:11):
was fifty thousand dollars and were to shut down for
a period of six weeks. Well now they've just announced
that they're going to be closing, So sorry to hear that.
Of wish the owners and all the staff good luck.
In the future. In more positive news, construction is coming
right along for the new bull Hyde Brewery which is
(01:32):
coming to Piles Group, New Jersey, right near Woodstown, which
is being it's being developed as an extension of the
existing Cowtown Cowboy Outfitters Western retail store. Now the new
brewery they expect to they want to open during the
first half of twenty twenty five. That may or may
(01:54):
not happen. As you know, it's very tough to pinpoint
opening dates considering the entire process of going through approvals
and getting the final New Jersey brewery license, et cetera,
et cetera. So keep our eyes in years open for
that in the southern part of the state. Also again
(02:16):
in the southern part of the state, Magnified Brewing is
constructing a new location in Medford, New Jersey that is
expected to open during the first quarter of twenty twenty five,
which would be great. And of course Magnifying does have
an original location that's in Fairfield, New Jersey, which is
(02:37):
in Essex County if you don't New Jersey, that is
the very northern part of the state. So good news
for two companies. Bull Hyde Brewery in Pilesgrove and Magnified
Brewing with their second location in Medford. And now let's
start the rest of the show.
Speaker 2 (02:56):
Welcome to our segment on Beverage Chronicles, where the brew crew.
Today we're diving into a topic that many beer lovers hold.
Dear Guinness. It's not just a drink. It's a national
treasure for Ireland.
Speaker 3 (03:07):
Absolutely, when you order a pint in Ireland, everyone knows
you're talking about Guinness.
Speaker 2 (03:11):
It's iconic, right, But did you know that not all
Guinness is created equal. There's a real difference between having
it in Ireland and elsewhere.
Speaker 3 (03:19):
That's true. There's even science to back it up. A
study published in the Journal of Food Science found that
Guinness tastes better in its homeland.
Speaker 2 (03:28):
Interesting. What did the study find?
Speaker 3 (03:30):
They conducted tastings across fourteen countries. They found that Guinness
in Ireland scored seventy four out of one hundred for
overall enjoyment, while abroad it only scored fifty seven.
Speaker 2 (03:41):
Wow, that's a significant difference. What do you think contributes
to that?
Speaker 3 (03:44):
Freshness is a big factor. Guinness in Ireland is served
straight from the source, while abroad it has to endure
shipping and storage.
Speaker 2 (03:53):
So it's like bread. Fresh is always.
Speaker 4 (03:56):
Better, exactly.
Speaker 3 (04:03):
Christopher McClellan, a former brewery ambassador, compared it to bread.
The longer it sits, the less fresh it becomes.
Speaker 2 (04:11):
And I imagine the pouring technique matters too.
Speaker 3 (04:13):
Right, Definitely, the art of pouring guinnis is serious business.
It has to be poured at a forty five degree
angle and topped off after the phone settles.
Speaker 2 (04:23):
There's even an Instagram account dedicated to shaming bad pores.
Speaker 3 (04:27):
Yes Ian Ryan, the founder, said, it feels like a
sin against Irish roots to see a bad pint.
Speaker 2 (04:34):
That's a strong sentiment. So what else makes drinking guinness
in Ireland special?
Speaker 3 (04:39):
The atmosphere or crack is unmatched. The joy of drinking
in an Irish pub adds to the experience.
Speaker 2 (04:46):
So it's not just about the beer, it's about the
whole vibe exactly.
Speaker 3 (04:51):
Beer author Pete Brown said, drinking Guinness and Ireland feels authentic.
You can't replicate that ambiance anywhere else.
Speaker 2 (04:59):
That makes sense. It's like a cultural experience for sure.
Speaker 3 (05:02):
And it's a reminder of how important context is when
enjoying a drink.
Speaker 2 (05:08):
So if someone is traveling, they should definitely seek out
Guinness in Ireland.
Speaker 3 (05:12):
Absolutely, you haven't really tried Guinness until you've had it
in the Emerald Aisle.
Speaker 2 (05:17):
And it's fascinating how science supports this cultural experience.
Speaker 3 (05:21):
Yes, it shows that our environment and the way we
serve drinks can significantly impact taste.
Speaker 2 (05:28):
What a great insight. It really highlights the connection between culture.
Speaker 3 (05:32):
And food exactly, and it makes you think about other
foods and drinks. Do they taste better in their place
of origin?
Speaker 2 (05:40):
That's a thought provoking question. It could lead to a
deeper exploration of culinary.
Speaker 3 (05:45):
Experiences, definitely. So next time you enjoy a pint, consider
where it comes from and the experience surrounding it.
Speaker 2 (05:53):
Great advice for beverage chronicles. We're the brew crew, all right.
Speaker 5 (05:58):
So, uh, if you're a craft beer fan, especially if
you love those New England brews, you might have heard
about this merger that's been making headlines. We're going to
do a deep died into it today. It involves a
couple of big names and a whole lot of brands
coming together.
Speaker 4 (06:13):
Yeah, it's pretty fascinating to scale this whole thing.
Speaker 6 (06:15):
I mean, we're not just talking about two breweries deciding
to partner up. This is like an emerging of fourteen
different brands all under this new parent company, Barrel One Collective.
Speaker 4 (06:26):
They're all one collective.
Speaker 5 (06:27):
Yeah, And the article we're looking at it really breaks
down all the details. The big players here are Harpoon,
right and Smutty Nose.
Speaker 6 (06:35):
Yeah.
Speaker 5 (06:35):
I mean these are breweries that have been around forever
absolutely yeah.
Speaker 6 (06:38):
And this move is going to make Barrel One Collective
the biggest craft brewer in New England and actually even
more than that, they're going to be the fourteenth largest
craft brewer in the whole US ole US.
Speaker 4 (06:49):
Wow.
Speaker 6 (06:49):
Yeah, So that's a huge jump and it really speaks
to kind of a larger trend that we're seeing in
the traft beer industry right now, and that's consolidation.
Speaker 5 (06:57):
Consolidation. What does that mean for you know, someone like me,
someone who loves beer. Why are all these breweries joining forces?
Speaker 6 (07:06):
Well, I think a good way to think about it is,
you know, the craft beer scene has exploded in recent years.
Speaker 7 (07:12):
Right.
Speaker 6 (07:12):
You walk into any store and there are just like
hundreds of different options, which is great for variety and
trying new things, but it also creates a ton of competition.
Speaker 4 (07:22):
Right, So all these smaller.
Speaker 6 (07:24):
Breweries are facing these rising costs for ingredients, packaging, distribution.
You know, it's tough to kind of keep up with
the big guys.
Speaker 5 (07:32):
So it's like a David and Goliath situation where you've
got these small breweries trying to make their mark.
Speaker 4 (07:37):
And stay afloat exactly.
Speaker 6 (07:38):
And so in this case, you know, merging can be
a way for these smaller breweries to kind of pool
their resources, share those distribution networks, and ultimately become more competitive.
Speaker 5 (07:48):
Right, and it makes sense, you know. In the article,
Dan Canary is the founder of Harpoon's parent company. He's
quoted as saying that this merger is about honoring our
legacy while writing and exciting next chapter. Y sounds pretty optimistic.
Speaker 4 (08:00):
It does seem pretty optimistic.
Speaker 6 (08:01):
Yeah, And I think to understand kind of the potential
of this next chapter, it's important to look at how
diverse Barrel one collectives portfolio is. Oh yeah, I mean
we're talking Harpoon, Ufo, Long Trail, clown Shoes, Otter Creek, Catamount,
even Dunkin Spiked and Island District Cocktails are in the mix.
Speaker 4 (08:23):
Dunk and Spiked, Dunk and Spike.
Speaker 5 (08:24):
I didn't realize that was part of this.
Speaker 4 (08:26):
Yeah, it's quite the quite the mix of brands.
Speaker 5 (08:29):
It's a wild mix of brands. I mean, is my
favorite harpoon ipa and it tastes different?
Speaker 6 (08:32):
Now that's the million dollar question, isn't it. It's really
hard to say for sure. I Mean one of the
concerns around all this consolidation is that it could lead
to some sort of standardization, right right, maybe those kind
of unique, quirky flavors that we all love about craft
beer start to disappear as these companies prioritize efficiency and
mass production.
Speaker 5 (08:52):
If every brewery is using the same basic recipe to
cut costs, we're going to lose that variety in that
innovation that I think made craft beer so special.
Speaker 4 (09:02):
To begin with exactly.
Speaker 6 (09:04):
But on the other hand, this merger could also lead
to some really cool collaborations. Right maybe we'll see like
a limited edition Harpoon Ipa brewed with some smutty nose yeast,
or you know, maybe clown Shoes comes out with like
a whole new line of Duncan inspired beers.
Speaker 4 (09:20):
Who knows.
Speaker 5 (09:20):
Hey, Now that would be interesting. So who's leading all this?
Speaker 6 (09:24):
So Dan Canary is going to be the CEO okay,
and then Steve Kirsted, who is with smutty Nos's parent company.
Speaker 4 (09:31):
He's going to be the chief commercial officer.
Speaker 5 (09:34):
So these are some industry vets. And to give you
an idea of how much beer we're talking about here,
Barrel One Collective they produced one hundred and sixty five
thousand barrels of beer in twenty twenty three.
Speaker 6 (09:44):
Yeah, and just to clarify, a barrel of beer.
Speaker 4 (09:46):
Is thirty one gallons.
Speaker 5 (09:47):
That's a lot of beer.
Speaker 4 (09:48):
Yeah.
Speaker 5 (09:49):
But I mean what does all this mean for just
like the average beer drinker? What should I be looking
out for when I go to the store.
Speaker 6 (09:57):
Yeah, Well, next time you're on a store or even
at a bar, just take a look at the craft
beer selection. Are you seeing more beers from these fourteen brands?
Are you seeing maybe fewer options from those smaller independent breweries.
You know, this merger could really have a ripple effect
on what we're all seeing on tap.
Speaker 2 (10:15):
Wow.
Speaker 5 (10:16):
Yeah, that's a really good point. And I mean this
is just one example of all the changes that are
happening in the craft beer industry right now. It'll be
interesting to see if this sparks a whole trend of
even more consolidation.
Speaker 4 (10:26):
It really will.
Speaker 6 (10:27):
And keep in mind this isn't just a New England story.
Consolidation is happening in the craft beer industry all across
the country. So next time you grab a craft beer,
you know, take a moment and think about who brewed it,
what trends might have shaped that beer's journey to your glass.
Speaker 5 (10:42):
Cheers to that.
Speaker 4 (10:43):
Cheers Hi.
Speaker 7 (10:46):
I'm Michelle Lamb, CEO of Brooklyn Night Media, and today
on Beverage Chronicles, I'm sharing my top three PR tips
for marketing beverages. Let's kick off with crisis community caation
strategies specific to beverage brands. The first one preparing for
common PR crisis in the beverage industry. For example, create
(11:11):
a crisis management plan that addresses potential issues such as
product recalls, negative press, or social media backlash. Ask yourself,
is my brand prepared to respond to unforeseen challenges? Number two?
Tips on handling negative reviews are product recalls. For example,
(11:35):
respond swiftly and professionally to complaints, offering transparency and actionable solutions.
Ask yourself, how can I turn a negative experience into
a positive outcome? Number three Examples of brands that handle
crisis well and what can be learned, example, analyze care
(12:00):
studies like product recall or a beverage brands response to
an online controversy. Ask yourself what successful strategies can I
adapt for my brand's crisis response. Well that's all for today,
until next time. For more additional public relations tips, you
(12:20):
can find me on www dot Brooklynnightmedia dot com. We
are also on LinkedIn, Twitter, Instagram, and Facebook. And so
next time on beverage chronicles, have a great day.
Speaker 1 (12:33):
One of southern New Jersey's more successful breweries is the
Sweetsburg Brewing Company. As you may remember, they were voted
by USA Today as one of the ten best new
breweries in the country a couple of years ago. They
recently purchased Devil's Creek, was located in Collinswood and that's
now called the Raccoon tap Room. They have a location
(12:55):
can in Trenton for the Trenton Thunder baseball games. And
I'm going to read your press release that just came
out a few days ago. The final days of December
are a time of introspection and rejuvenation, a chance to
look back on the past, smile at our joys, reflect
on sorrows and ring in the new year and opportunities
that lie ahead. We set out on this journey ten
(13:15):
years ago and it's been a great run. We've become
a proud member of the Burlington city community. We created
all Stouts Week, held some great Saint Patrick's date parties
as Burlington County's most Irish brewery, hosted beer runs and
other events with the Burlington Running Club, and led the
annual Burlington Hobs and Rocks Festival, which is raised over
twenty five thousand dollars in support of the local community.
(13:37):
And along the way, we've met some of the nicest
people left. While we decided over year ago it was
time to start thinking about retirement, it was very important
to us that we try to keep our legacy intact.
We didn't want to just sell assets and leave. We
wanted to pass Third Day on to someone who would
build on our hard work, reputation and traditions while taking
the business to the next level, and we were thrilled
(13:57):
to announce that we've done just that. What's started as
a chat over beers with Sweezeborough's Marvin Bow, a friend
and industry associated, over four years, we quickly found a
shared vision of what could come next for both companies.
In addition to making great beer, the team at Sweedsboro
has a solid reputation for being contributing members of the
communities they serve and are intent on being good stewards
(14:20):
of our legacy, so Third State Brewing will continue on
effective January first, Third State is joining Swezeboro Brewing Company
and The Raccoon Tap Room as the newest member of
the SBC family. Beginning January second, we will be open
on our regular schedule to start. Staffing of the tasting
room will remain the same, and as part of the deal,
Bill and Jay will be helping in the transition of
(14:41):
brewing and administrative duties, so you'll have plenty of opportunity
to say goodbye. We will also plan something in the
new year to give our current customers an opportunity to
meet the SBC team and watch the transformation they plan
for Third State. That's it for beverage chronicles, see next week.
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