Tom Cormier and Arielle Berberick have turned their mead making into a passion project. Photos by Courtney Llewellyn
by Courtney Llewellyn
Opening a new beverage business mid-pandemic may have seemed a little too risky for some, but not for Arielle Berberick and Tom Cormier (more…)
by Courtney Llewellyn
While Washington, Oregon and Idaho are well-known as the top hops-producing states in America, the number of hop farms outside of the Pacific Northwest continues to grow. That may be one of the reasons why Penn State Extension recently hosted a series on hop pellets and considerations for farm-scale production. (more…)
by Courtney Llewellyn
Yeast are living organisms with very important jobs: They turn other things into alcohol for us! That’s why what you feed your yeast is so crucial when it comes to making cider. (more…)
by Courtney Llewellyn
Tom Potter, president of New York Distilling Company, is convinced most good ideas are born over a drink. That’s how, back at the 2015 Craft Distillers Conference, many other distillers were convinced that those in the Empire State should reach back to New York’s excellent history of rye (more…)
by Courtney Llewellyn
The first thought for a lot of people when it comes to cider is apples. But yeast should be high on that list too. Different yeast strains can fundamentally change how the finished product can come out, and understanding the importance of yeast selection for cider makers is critical. (more…)
by Courtney Llewellyn
Perhaps our other posts about growing grains have piqued your interest and you want to add some winter cereal grains to your operation. Knowing which varieties to plant is key; fortunately, updates on agronomic research were also part of the recent virtual Grains Week series. (more…)
by Courtney Llewellyn
We recently touched upon a lot of the research going on in the world of barley. Today, we’ll be focusing specifically on naked barley. According to Brigid Meints, assistant professor at Oregon State University, the difference is this: (more…)
Mark Sorrells of Cornell shared a bit of history with this map illustrating where barley was being grown in America in the late 19th century.
by Courtney Llewellyn
The Culinary Breeding Network (CBN) kicked off its ambitious virtual Grains Week on May 3 (more…)
by Courtney Llewellyn
During his first visit to the Finger Lakes region, Andrew Coplon of Secret Hopper and Craft Beer Professionals had several things stand out in his memory: splendiferous sunsets, savory sandwiches and memorable wine labels. Those notable things are still with him, and he wants to help those with tasting rooms create similar lifelong memories for their customers. (more…)
The demand for sustainable products and the value of third-party certification is growing
by Courtney Llewellyn
“The conversation has to start with acknowledgment that consumer interest in this has only gotten more intense in the 20 years since ‘Fast Food Nation,’” said Matthew Buck, director of Food Alliance, an organization that certifies agricultural operations, food processors and distributors to promote sustainability in agriculture and the food industry. He presented on the demand for sustainable products and their certification during this year’s CiderCon. (more…)
by Courtney Llewellyn
The landscape continues to change as the pandemic wears on. But someday – hopefully soon – that necessary adaptation will lessen. And that was what was discussed by a number of panelists during this year’s virtual Finger Lakes Craft Beverage Conference (FLX BevCon). (more…)
By Courtney Llewellyn
It’s human nature to want to be a part of a larger group – it’s a concept called “belongingness.” Marketers know this and use it their advantage. Luckily, the concept tends to be beneficial. Consider clubs that give their members exclusive products or experiences. Wine clubs have been popular for a while. But what about cider? (more…)
The Erinium mite trial, which took place at two vineyard sites on Old Mission Peninsula in 2020, had both sites treated at bud swell. Photo courtesy of Isaacs Lab/MSU
by Courtney Llewellyn
Grapes can be finicky. As a crop, they require somewhat specific conditions to grow to the best of their ability, and even then, all of their growers’ efforts can be sidelined (more…)
by Courtney Llewellyn
Do you want to save inputs while seeing better yields? Variable rate fertilization – among other practices for precision management – may be the answer. They’ve seen proof of this in vineyards and they discussed it at the 2021 Unified Wine & Grape Symposium.
Mesa Vineyard Management in California is both organic and biodynamic, according to Bob Thomas, vineyard manager at Castoro. They analyzed soil samples and found they needed additional compost on their weaker soils. (more…)
by Courtney Llewellyn
At the recent MI Ag Ideas to Grow With virtual experience, one sprouting idea was about growing barley and rye for the brewing and distilling industries. Craft breweries and distilleries are still popular for those involved in the local foods movement – Michigan is ranked fifth nationally for the number of breweries, microbreweries and brewpubs in-state – and they need locally-sourced supplies to meet demand. (more…)
Caminante Blanc grapes. Photo courtesy of UC-Davis
by Courtney Llewellyn
“The world is changing but the varietals we grow have not. Are we missing out?”
That was the title of and question posed by a group of forward-thinking growers during the 2021 Unified Wine & Grape Symposium. (more…)
by Courtney Llewellyn
Diversification in the name of the game across agriculture these days, and those growing apples and making cider continue to jump on board. The topic of co-fermentation in natural cider – using other fruits in addition to apples – was the topic of a discussion at the recent virtual CiderCon. (more…)
by Courtney Llewellyn
A lot of human life may have come to a halt over the past year, but plant life did what it always does, including grapevines and winegrapes. At the 2021 Unified Wine & Grape Symposium, several producers spoke about what winegrape production was like during a global pandemic. (more…)
by Courtney Llewellyn
At the virtual Wine & Grape Symposium this year, it was noted that an unprecedented fire season coincided with an unprecedented pandemic. There were more than 100 major fire events which affected a total land area of about 10 million acres (more…)
Sue Godard with wine made from fruit from Godard’s Red Hen Farm in the tasting room of their winery.
by Laura Rodley
Mead, a wine made from honey from your own hives, and apple wine and blueberry wine made from the fruit harvested on your farm. (more…)
Head Distiller Heather Heinz mixes up a batch.
Photo by Joan Kark-Wren
by Enrico Villamaino
More often than not, when combining wedding guests, alcohol and the occasional misdemeanor, the result is not a successful business.
But sometimes it is. (more…)
Wynne ODell, Odell Brewing Company, presented the F.X. Matt Defense of the Industry Award to Danielle D’Alessandro of the Illinois Craft Beverage Guild.
Home to the annual Great American Beer Festival®, Denver welcomed the craft brewing community to the Mile High City from April 8 – 11 for the 36th annual Craft Brewers Conference® & BrewExpo America® (CBC). (more…)
Kate and Charles Dodge of Putney Mountain Winery and Spirits in the tasting room with Vermont Cassis and their other award winning lineup.
Photos by Laura Rodley
by Laura Rodley
Ginger and maple liqueurs and a red wine made entirely from blueberries? You can find unique delights, as well as rhubarb, raspberry, apple, black currant and pear wine, at Putney Mountain Winery and Spirits in Putney, VT, owned by Charles and Kate Dodge. (more…)
by Deborah Jeanne Sergeant
The doorways at your tasting room are wide enough. You have ramps at entrances and designated parking spaces and restroom stalls. You think you’re completely accessible. But you could find yourself sued for lack of accessibility if your website isn’t compatible with software that reads text for those who are visually impaired. (more…)
Josh Parvin, tasting room and distribution manager for Koi Pond Brewing Company in North Carolina, provides excellent customer service from the time guests walk in the door.
Photo by Sally Colby
by Sally Colby
Standing out in the crowded craft beer world isn’t becoming easier, but a brewery incubator in a formerly dilapidated area is helping budding brewmasters while creating an entire community around the concept of rebuilding and inviting tourism. (more…)
Scott Byler is the owner of Delight Valley Farms and Saginaw Vineyards, which he runs with his family. The farm is located in Saginaw, right off the I-5 exit.
Photo by Aliya Hall
by Aliya Hall
SAGINAW, OR – In the age of corporate farming, Scott Byler said Delight Valley Farms is one example of how a small family farm can still be profitable. The farm has a total of 36.5 acres, and from U-pick berries and raising lambs to establishing a winery, Byler has his hands in almost everything. (more…)
Experimentation is the name of the game for Red Hare Brewing. The brewery is less than a decade old and it continues to try new varieties and collaborations, reaching out across the country.
Photo courtesy of Red Hare Brewing
by Enrico Villamaino
Red Hare Brewing has come to possess something of a paradoxical position. On the one hand, it is a relatively new brewery; on the other, it is seen as a granddaddy amongst craft breweries in Georgia, one of the Peach State’s craft brewing’s founding fathers. (more…)
Jessica Adams and Jessica Byrd recently stopped by Kefi Estate Winery in Monroe, NC – and took some well-composed photos for their blog and Instagram account along the way.
Photo courtesy of Wine Mouths
by Courtney Llewellyn
Back in 2010, two good friends with a passion for good wine decided to embark on a mission – to visit every winery in North Carolina. “It was not an original idea,” laughed Jessica Adams, one of the two Jessicas involved in the project. But from that idea grew something a little bigger and a little more influential. (more…)
Hops growers are re-emerging throughout the country, helping to regenerate small craft beverage production, focusing on local ingredients, short supply chains and regionally-adapted varieties. Properly identifying both powdery and downy mildew, learning how to treat them, and most importantly taking preventative measures, is key to the success of local and regional hop supply chains in many of these historic growing regions. (more…)
Whether your business is seasonally-driven or you are evaluating a new quarter of operation, developing and utilizing an expectation checklist is key to a successful venture. This type of checklist spells out what you plan to achieve throughout the year, how the plan will unfold, who is responsible for each part of the plan and how, eventually, you will evaluate its success. The checklist evolves through four sectors: MECE – Mission, Expectation, Crisis and Evaluation. (more…)