The future of craft brewing continues to look bright, and right now the craft brewing industry has its eyes on the prize: 20 percent market share by 2020. This “Future of Craft Brewing” issue of The New Brewer (January/February 2015) takes a look at one aspect of that ambitious goal as well as ways the craft brewing movement is continuing its successful march forward.
Here’s a look at some of the features you’ll find in this issue:
20 Percent by 2020:
Can Raw Materials Keep Pace?
In late 2013, the Brewers Association board of directors updated the BA’s mission with the ambitious goal of achieving 20 percent market share by volume by the year 2020. A critical component of this investigation involves understanding how craft industry growth through 2020 will reshape the raw material sectors, primarily hops and malt, that form the basis of beer. To achieve 20/20 will require a deepening partnership and conversation between the craft beer industry and these vital suppliers as we mutually evolve. By Chris Swersey and Bart Watson
Paying It Forward
Since the beginning of the craft brewing movement, brewers have built a strong culture of camaraderie and collaboration. We asked several veteran craft brewers to describe ways in which fellow brewers have paid it forward to them, and why it’s important for the next generation to keep it going. Edited by Jill Redding
Craft Beer Takeover
These days, craft tap handles can be found in the vast majority of taverns and pubs all across the nation, including chains. The finest restaurants are elevating high-end craft beers to the level of wine. The fight for shelf space has become exactly that, a fight, as wholesalers everywhere are making craft a central part of their offerings. But craft beer is also popping up in unexpected places—on cruise ships, airlines, and even in major sports stadiums, which were once firmly in the grip of the big brewers. By Jack Curtin
Vinous Symbiosis: Craft Beer/Wine Hybrids
The flavors of beer and wine are not mutually exclusive: beer can be fruity or acidic and sour like wine; and wine can be grassy or aromatic like fresh-hopped ale. Barrel-aged beers can exhibit some of the same tannins and spicy flavors from the wood that are found in many wines. Numerous Belgian beers in particular have been described as having a wine-like character. It seemed inevitable, then, that some American craft brewers would seek to add wine or wine grapes to beer to produce a beverage that blends the best qualities of both. By Alan Moen
Also in this issue, you’ll find a wealth of information and “news you can use” for your brewery in our departments, news about the craft brewing community in the Brew News and New Releases sections, and new products and innovations from the craft brewing industry in our Industry Supplier News section. In our back page interview, we raise a glass to Ska Brewing co-founder Dave Thibodeau.