To close out the Brew Talks West Coast Tour last week, a panel of publicans in the San Diego area discussed the myriad challenges of building relationships with both brewing partners and customers. Sitting on the panel held at Stone Brewing Co.’s Liberty Station restaurant was Scott Slater, founder of Slater’s 50/50, Scot Blair, founder of Hamilton’s Tavern, and Tom Nickel, owner of O’Brien’s Pub.
Craft brewers talk a fair amount about building a footprint in a chain account. But at least one chain account, 167-store Fresh & Easy, is much more focused on keeping its craft beer selections as local as possible, rather than looking for chainwide one-size-fits-all offerings.
It’s no secret that Oregonians have quite the affinity for locally produced craft beer. Of the 1.4 million barrels of beer the state’s brewers produced last year, 500,000 were sold to Beaver State drinkers alone.
During the final stop of last week’s Brew Talks West Coast Tour, Brewbound had the opportunity to examine a variety of beer industry trends with Lost Abbey partner Tomme Arthur. Among other top-of-mind issues, Arthur tackled quality concerns, rotating tap handles, and franchise laws.
During the second stop of this week’s Brew Talks West Coast Tour, Tom McCormick, the executive director of the California Craft Brewers Association, provided an update on raft of legislative issues that, if passed, will impact the way small brewers operate.
You already know the numbers: Nationally, there are more than 3,000 craft breweries and in California, more than 450 beer companies are fighting to earn retailer attention. And with an abundance of high-quality brews to choose from, craft-savvy grocery chains are beginning to refine their sets, dedicating space to the most profitable and highest velocity… Read more »