All artistically successful creative endeavors have one thing in common: their authenticity. That means they have a thread of the “real” running through them that the viewer/reader can feel. That real thing isn’t some posture created simply to attract a certain demographic. It is something deeply felt and deeply held by the artist. It is a part of the artist’s core being. With the explosion of new breweries popping up I think this question of authenticity in craft beer will become more important. Two things are happening. First, in order to distinguish themselves from others brewers are trying to find their thing. That thing that sets them apart and makes them stand out from all the others. The second thing that will happen is the consumer will figure out which brewers’ distinguishing characteristics are authentic and will drift towards the ones who actually represent something and not just some market-tested affectation. In other words, it may take a while, but the public almost always figures out what is bullshit.
- Here is a beer company that got so big it started treating making beer like making widgets and put marketing and gimmicks ahead of, you know, beer that tasted good. They are very successful at making money from it. However, here is another example of worrying about the packaging instead of what is in the packaging.
- Filing for Chapter 11 isn’t a death knell, but it is a sign that you may have expanded too much too fast. This is a warning to other breweries and a possibly the first sign that the market is beginning to saturate. I think the next 2 to 5 years will see a change in how many breweries operate and think about the future. I see the number of breweries steadying to a certain level with closings and consolidation combining with new openings.
- I think this is a great idea. The CIA creating a brewery will help create more understanding of the confluence of beer and food. Wine has long had the lead in being considered part of the culinary world, but in the last 5 years beer has been gaining more and more traction as culinary experts began to understand how beer works with food in sometimes better ways than wine does.
- This article’s title focuses on Guinness, but the article itself focuses on the multinational conglomerate, Diageo, that owns Guinness and how it is responding to the changing beer world. It is doing the same thing the bigger boys are doing, just a little quieter.
- This is why I think there will continue to be growth and at the very least a steadying of the numbers of breweries in the US. The growth is on the lower end of the size of breweries. They are all smaller with more localized focus as far as acquisition of ingredients and distribution. My utopian vision is of people walking or driving home from work and stopping by the taproom of their local brewery and having a pint and maybe taking home a growler. ABInbev really can’t do that and can’t compete with that.