Cheers July/August 2012

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

Issue link:

Contents of this Issue


Page 33 of 51

Brew N ews attracts customers. By Kelly A. Magyarics labels, cool taps and suitable glassware are some of the ways that bars and restaurants make the sale. In terms of ringing in beers sales, "In order to get noticed, you have to stand out," says Scott Clime, wine and beverage director for Passion Food Hospitality Restaurants, which runs six concepts in Virginia and Washington, D.C. Beer in cans is defi nitely making a comeback. About 150 O District Commons features various beers on display. 34 | JULY/AUGUST 2012 perators know that beer drinkers love their brews, but it's not just the suds inside the packaging that entice them. Aluminum cans and bottles, quirky craft breweries in the United States off er it, a small but growing minority according to the Boulder, Colorado-based Brewers Association. Two years ago, Boston's Harpoon Brewery began canning its IPA and summer ale; California's Sierra Nevada Brewing Company now cans its pale ale and IPA; and the Boston Beer Company, which produces the Sam Adams brand, is rumored to also be considering canning. First off , cans' lightweight design is better for the Innovative beer packaging that You Can Us e environment. Oskar Blues Brewery in Lyons, Colorado reduced its carbon footprint and fuel costs for shipped beer by 35

Articles in this issue

Links on this page

Archives of this issue

view archives of Cheers - Cheers July/August 2012