Cold Logic secures refrigeration contract with Coopers Brewery

Adelaide-based refrigeration firm Cold Logic has won a $3.5 million contract to supply and install a new refrigeration plant at Coopers Brewery’s new Regency Park malting plant.

The $63 million malting plant is the largest single item of capital expenditure in Coopers’ history and is expected to open late in 2017.

Three new compressor packages – designed and assembled at Cold Logic’s Port Adelaide factory – form part of a water chilling system that will circulate five million litres of water daily to regulate the temperature at the plant.

Three high efficiency screw compressors with 300kW motors, which each weigh three tonnes, provide 3750kWr of cooling to chill the water to 6 degrees Celsius.

The high performance system will minimise the energy required to product the malt and will utilise environmentally-friendly refrigerant ammonia which has no greenhouse warming potential and no impact on the ozone layer.

Cold Logic Partner, Mr Eddie Lane, said the major project was the latest in the long-term relationship between the two South Australian companies.

“We have been a trusted supplier to Coopers for more than 30 years,” he said.

“Cold Logic was instrumental in the design and installation of the refrigeration plant at Coopers’ Regency Park facility when they relocated from Leabrook.

“Typically, refrigeration makes up 40 to 60% of a brewery’s energy use. We are passionate about helping Coopers to overcome higher energy costs and improve their efficiencies.

“We’re pleased to be involved in such a significant project for one of the state’s biggest brands.”

Coopers Managing Director, Dr Tim Cooper, said the new malting plant would produce approximately 54,000 tonnes of malt a year, with two thirds available for export.

“The new plant will guarantee the long-term supply of high-quality malt for our future growth,” he said.

 

 

 

Asahi releases Mist Wood Gin

Asahi has introduced Mist Wood Gin, designed as an alternative to sparkling, wine and spirits.

Employing principles of apothecary when creating the flavour combinations, Mist Wood Gin challenges the preconceived gin experience by steering away from the traditional tonic-based mixes. Instead, English pot-stilled gin is used and then matched with curated fruit, citrus and bitter flavours to create new taste sensations.

With four varieties available – Apple, Orange and Bitters, Grapefruit and Lime, and Elderflower and Lime, each blend combines contemporary flavours that result in what the company called “a sophisticated ready-to-drink beverage.”

The Mist Wood Gin range has to date won two gold medals at the 2016 Global Spirits Masters.

With the Apple and Grapefruit and Lime both being awarded top prize, the Orange and Bitters and Elderflower and Lime varietals also took out silver medals within the pre-mixed category.

Gin is fast becoming the beverage of choice as it surges in popularity – rapidly encroaching on a territory dominated by vodka, gin has experienced a 20 per cent growth in the average number of monthly drinkers nationwide, the company said.

Containing a 5 per cent ABV in 320ml bottles, Mist Wood Gin is available in in 4 packs, or 6 x 4 pack cases.

Wine makers looking overseas as Aussies drinking less

A recent report by IBISWorld reveals that in 2016-17, domestic consumption of alcohol per capita is expected to reach the lowest level of the past 50 years.

This is part of a trend of consistently declining alcohol consumption that has played out over the past decade. Beer brewers have struggled, with negligible export exposure forcing them to rely on limited domestic demand. Meanwhile, many wine makers have found new growth as export demand for Australian wines booms, particularly in Asian markets.

Declining Consumption

IBISWorld expects per capita alcohol consumption will decrease by 0.8% over 2016-17, to 9.37 litres per capita. This trend is forecast to continue, with alcohol consumption in Australia expected to fall to 8.54 litres per capita by 2023-24, down from 10.57 litres in 1990-91.

“Domestic per capita consumption of beer, wine and spirits has slumped to a 55 year low, largely as a result of government legislation and increasing health consciousness among consumers,” said Mr Andrew Ledovskikh, IBISWorld Senior Industry Analyst.

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Wine exports boom

According to IBISWorld, export markets represent the largest market for wine makers, and are expected to account for 41.5% of industry revenue in 2016-17, totalling $2.5 billion. Domestic wholesale wine merchants represent the second largest market for wine makers, and are expected to account for 27.5% of industry revenue in 2016-17.

“Rising exports to Asia are anticipated to drive export growth over the next five years. Free trade agreements signed with Japan, South Korea and China in 2014 and 2015 are expected to lead to new growth in Asian export markets, as Australian wines become more competitive,” said Mr Ledovskikh.

“Rising middle class incomes in China are also expected to contribute to strong demand growth over the next five years. As a result, China is anticipated to overtake the United States as the largest importer of Australian wine,” added Mr Ledovskikh. “Despite declines in per capita wine consumption, the wine production industry is expected to increase by an annualised 2.3% over the five years through 2016-17. Strong demand growth from Asia is improving world prices and easing global oversupply issues, which have plagued the industry over the past decade.”

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Beer market

The Beer Manufacturing industry is expected to decline by an annualised 0.7% over the five years through 2016-17. The domestic consumption of beer has been hit hard by increasing health consciousness among consumers. Traditionally staple brands, such as VB, are declining rapidly in popularity, proving a major challenge for local beer manufacturers looking for growth.

“Unlike the Wine Production industry, local beer brewers produce almost exclusively for the domestic market. This has compounded the effect of declining alcohol consumption for brewing companies,” said Mr Ledovskikh.

As most of the large Australian beer brewers are owned by foreign multinationals, which have extensive worldwide production and distribution facilities, there is little incentive for these companies to produce locally for export. Most exported brands are actually produced under contract in the destination country, rather than physically shipped overseas.

Crafting a future

One silver lining for the Beer Manufacturing industry has been growing demand for craft beer. Craft breweries have popped up around the country at a rapid pace. In 2011-12, there were just over 140 craft brewers in Australia. In 2016-17, there are expected to be almost 300.

The Craft Beer Production industry is expected to grow by an annualised 11.7% over the five years through 2016-17, to $454.2 million. This strong performance has helped offset some of the declines in the consumption of traditional mainstream beer brands.

Export demand for craft beer is a potentially lucrative market, although it is not without challenges. Exporting bottled beers tends to be expensive, and the transport process can harm the quality of the product. Some local producers, such as Australian Brewery, have switched to canned craft beer products to help tap into export markets.

Craft beer batches also tend to be small, making efficient transport difficult. This will likely drive craft brewers to create export groups among themselves, using export agents to consolidate shipments and reduce per unit costs.

 

 

 

 

 

 

Kono Beverages and Bouchon Wines and Spirits form partnership

Kono Beverages of New Zealand and Bouchon Wines and Spirits of Australia have announced a distribution partnership.  Bouchon will exclusively promote the Tohu and Aronui brands in the State of Queensland.

Bouchon will be adding eight Kono wines to their portfolio.  These eight wines are made by Kono Chief Winemaker, Bruce Taylor, at their Awatere Valley Winery in Marlborough, New Zealand.  The wines are made from premium fruit grown on ancestral lands in Marlborough and Nelson.

The Bouchon range is predominantly Single Vineyard wines from the acclaimed Tohu vineyard in the Upper Awatere, Marlborough.  This area is world renowned for producing quality Sauvignon Blanc. The Tohu Sauvignon Blanc recently received the Grower’s Trophy for Sauvignon Blanc at the Bragato Wine Awards for the second time.

Other wines in the Bouchon range are made from fruit grown at the ‘Whenua Matua’ vineyard in Nelson, including the Aronui Pinot Noir and the Aronui Albariño.  The Pinot Noir was recently rewarded a gold medal by Decanter World Wine Awards.  The Albariño was recently awarded a trophy at the Australian Alternative Varieties Wine Show.  Both the Tohu and Aronui Wines ranges are well awarded at the Sydney International Wine Competition too.

Rory Smith, owner of Bouchon, commented, “The team at Bouchon Wines and Spirits is delighted to announce the inclusion of Tohu and Aronui Wines into the portfolio. We are very excited about these wines.

“They represent both great value and a ‘modern classic’ style of winemaking.  With some unusual grape varieties like Grüner Veltliner and Albariño plus traditional varieties like Pinot Noir, Chardonnay and Sauvignon Blanc. It’s a pleasure to be working with New Zealand’s first Māori owned wine company.”

Schoolies risking health with alcohol and energy drink mix: report

Young people are fuelling big nights out by drinking alcohol mixed with energy drinks to help them party through the night, according to a new Victorian government report.

The VicHealth report found that people who mix their alcohol with energy drinks are also more likely to be problem gamblers, show other risk-taking behaviour such as heavy alcohol use or illicit drug use, and report more mental health problems.

Executive Manager Dr Bruce Bolam from VicHealth, which funded the studies, said while overall levels of consumption of these products was relatively low compared to beer or wine in the wider population, in young people the level of consumption was very high.

“Alarmingly over one-third of Deakin University students included in one survey reported energy drinks mixed with alcohol being consumed in the past three months,” he said.

“Clearly a lot of the research identified that people consume energy drinks mixed with alcohol to either get a night started or to keep going and also to mask the effects of intoxication.

“Unfortunately the evidence shows this leads to significantly higher levels of intoxication, risk-taking and potential harm.”

Among school-leavers celebrating in Lorne and Torquay on the Victorian coast, 16% of schoolies surveyed said they had drunk alcohol mixed with energy drinks in the past 12 hours.

The study also found one in five 18 to 24 year-olds and one in ten 25 to 39 year-olds reported drinking alcohol mixed with energy drinks in the past three months.

Concerns about heart health

Chris Semsarian, a cardiologist and professor of medicine at the University of Sydney, who as not involved in the study, said the health and medical implications of young people drinking large volumes of energy drinks, with or without alcohol, was a concern.

“There is growing evidence that energy drinks, either alone or mixed with alcohol, can lead to serious cardiovascular effects, including increases in blood pressure, heart rate, life threatening rhythm abnormalities, and even cardiac arrest and sudden death,” he said.

VicHealth’s Dr Bolam said policymakers need to consider that the mix of alcohol and energy drinks is volatile, particularly at night.

“Price, availability and promotion of these products needs to be considered in policy-making.”

Professor Sandra Jones, director of the Centre for Health and Social Research at the Australian Catholic University, who was not involved in the study, said:

“The research we’ve done in my team has been with quite young people – high school students and university students – and what we’ve typically found is that they consume these products to help them stay awake and keep drinking. It’s the ‘life of the party’ motive.”

Packaging and image play a role

Professor Jones said the packaging and the image of the products also appealed to high school students as it wasn’t immediately obvious to adults that the prepackaged products contained alcohol.

“They also know the taste of energy drinks already and are comfortable and familiar with the product,” she said.

“One of the very sensible suggestions in the report is around restriction on their sale in night-time entertainment precincts after certain times; those sorts of strategies are certain to have more of an impact than telling people ‘don’t drink this because it’s bad for you’,” Professor Jones said.

The researchers carried out six separate studies over three years to look at the pattern of drinking in young people.

Their research included watching pub goers across five Australian cities, conducting online and phone surveys, interviewing school-leavers in the street at schoolies events, analysing ambulance data and interviewing 25 young people who drank alcohol mixed with energy drinks.

The Conversation

Jocelyn Wright, Editorial Intern, The Conversation

This article was originally published on The Conversation. Read the original article.

Beer maker Stone & Wood may expand further

Byron Bay beer company Stone & Wood has been reported to be looking to further expand its largest brewery as sales jump by 60 per cent to more than $30 million as a response to rivals’ “corporate comb overs” – attempts by large global breweries to spur growth in the premium and craft beer segments by launching their own boutique brands or buying up smaller brewers to try to compensate in a small way for the declining growth in their core mainstream beer sales.

According to the Australian Financing Review, Stone & Wood has already invested $12 million on a second brewery at Murwillumbah which opened in 2014, but founder Jamie Cook described its production as reaching its “limit”.

This would point to Stone & Wood giving the green light on a further expansion as preparation to meet summer peak season demands and at the same time eye a bigger share of Australia’s $14 billion beer market.

“We’re looking at expansion in the next 12 months,” Cook told AFR.

Cook is adamant on maintaining Stone & Wood as a mainstream brewer and doesn’t classify itself as a “craft brewer”, of which there are 350 operators in Australia who have started out small, and niche.

“We’ve always had the strategy that we’re building a regional beer business,” he said.

 

Backburner IPA from the Lord Nelson Brewery

The Lord Nelson Brewery has released Backburner IPA, an experimental seasonal ale as it celebrate its 30th year of brewing and the 175th birthday of the pub whose name it bears.

Whilst history and tradition are very important to the brewer, convention is rare. It is in this spirit that it has entered the arena of current trend with its first can release. Then to really cement this modernity, The Lord Nelson has filled it with Australia’s current favourite craft style – an IPA.

This ‘out there’ style innovates while sticking to the brewer’s principles of no added sugar or preservatives. Using bold malts and intense hop flavours, they have injected the IPA with some real spice, using Belgian Wit yeast to ensure its sessionability and coriander and curacao orange to add to its depth of flavour.

Copper in colour with subtle fruit hop aromatics, subtle phenolic wit yeast characters and bitterness, Backburner IPA has fresh curacao orange peel and coriander added at the final turn for depth, intensity and flavour.

 

Matua named New Zealand Wine Producer of Year at IWSC

Matua has taken out the top prize for all New Zealand wineries at the prestigious International Wine and Spirit Competition (IWSC), winning the trophy for New Zealand Wine Producer of the Year, announced last night in London.

The winery, which produced New Zealand’s first Sauvignon Blanc in 1974, had a medal tally which incorporated the Trophy alongside 12 medals, including Gold Outstanding for the 2013 Matua Single Vineyard Pinot Noir, five Silver Outstanding medals, four Silvers and a Bronze.

This now means that Matua has received the title of NZ Wine Producer or Winemaker of the Year at a major international wine competition four years consecutively – 2013, 2014, 2015 and 2016 – after having already been bestowed this honour at the 2013 and 2015 New Zealand Royal Easter Show Wine Awards and the 2014 New Zealand International Wine Show.

Matua was up against Giesen, Kim Crawford and Brancott Estate for the coveted 2016 IWSC Trophy.

Greg Rowdon, Matua Chief Winemaker is absolutely thrilled with the result. “More than ever New Zealand is producing wines that stand up on the global stage and to be acknowledged as the IWSC New Zealand Producer of the Year is testament not only to the quality of Matua wines but also the breadth of our portfolio and the consistently high standards we are achieving,” he said.

“We entered 12 wines and received 12 medals – so we are so pleased to have a 100% strike rate. It wasn’t a case of one particular wine outshining the rest either, but our portfolio as a whole consistently performing well, which is our ultimate aim,” Rowdon said.

Founded in 1969, the International Wine & Spirit Competition is widely recognised as the original, the most prestigious and the most respected wine & spirit competition in the world. Receiving entries from nearly 90 countries worldwide, the Competition uses a two stage judging process taking place over a six month period to ensure the IWSC produces the industry’s most credible results.

New packaging for Coopers Lagers

Coopers Brewery is repackaging and relaunching Coopers Premium Lager and Coopers Premium Light.

The two lagers, along with Coopers Original Pale Ale, will be the main beers sold at the Australian Open following Coopers’ success in winning the pourage rights for the tennis earlier this year.

Coopers Sales and Marketing Director, Mr Cam Pearce, said Coopers Premium Lager and Premium Light would be repackaged in 355 ml green glass bottles with clean, contemporary labels, cartons and cluster packs.

The new packaging is expected to be on shelves through most Australian liquor outlets this month.

“The green bottles and clean packaging underline the premium quality of Coopers Premium Lager and Coopers Premium Light and give the beers a distinctive contemporary look that stands out in the market,” Mr Pearce said.

“The new packaging will also differentiate the Coopers’ family of lagers from Coopers’ traditional ales, which retain the current brown glass bottles with roundel labels.”

It follows the revamp of Coopers Clear low carb dry beer last year which was relaunched in new blue and silver packaging, emphasising the beer’s freshness, sessionability and low carb credentials.

Mr Pearce said Coopers had been considering changing the packaging for its Premium Lager and Light beers before it won the pourage rights for the Australian Open.

“Winning the rights for the Australian Open helped accelerate this process,” he said.

“The Australian Open and its related tournaments provide us with a great opportunity to showcase our lagers which we believe will find strong acceptance among spectators and visitors from Australia and overseas.”

Coopers Premium Lager and Coopers Premium Light are both all malt beers. Premium Lager has an alcohol level of 4.8% while Premium Light is at 2.9%.

Coopers launches Legends Summer Lager

Coopers Brewery is launching a limited edition beer in a special commemorative can to celebrate it becoming Tennis Australia’s official beer partner for the Australian Open and the Emirates Series in Sydney, Hobart and Adelaide.

The new Legends Summer Lager is an easy drinking, full malt lager with a pale golden straw colour and a refreshing, clean crisp flavour combining freshly cut lime with citrus notes derived from the use of Hallertau Tradition hops. It has 4.2% alcohol by volume.

Coopers National Sales and Marketing Director, Mr Cam Pearce, said the beer had been packaged in sleek 355 ml Euroslim cans with each can featuring one of 12 anecdotal stories and facts about the Australian Open.

“Legends Summer Lager is a great refresher and ideal to drink while watching tennis across summer,” he said.

“The commemorative cans will provide facts about the Australian Open, delivered in the traditional Coopers manner.

“We are incredibly proud and excited to be partnering with Tennis Australia and the launch of the special Legends Summer Lager is a great way to celebrate the partnership which brings an Australian owned brewer together with an iconic Australian sporting event.”

Legends Summer Lager is being sold exclusively by Endeavour Drinks Group, Dan Murphy and BWS stores across Australia until stocks run out.

French connection drives Sidewood’s Adelaide Hills expansion

NEW vineyards, a bottling plant and French-inspired wines are helping an Adelaide Hills winery rapidly expand its operations.

Sidewood has this year bought a 25ha vineyard to take its total plantings to 93ha across four sites in the Adelaide Hills in South Australia, making it one of the region’s largest sustainably certified growers.

A bottling plant is also being built at the winery, which also makes cider. A canning line for the cider comes started up this week with the full bottling facility expected to be online by late 2017.

Sidewood owner Owen Inglis ran successful companies in Hong Kong, including one of the world’s biggest luggage manufacturers, before buying his first Adelaide Hills vineyard and starting the business in 2004. But the real growth – about 50 per cent a year – has occurred since 2012 when Inglis moved to South Australia to run the business full time.

This growth has the included the purchase in 2014 and subsequent expansion of Sidewood’s winery facility in Nairne, where the bottling plant is being built. This has allowed production to grow steadily from 140 tonnes in 2014 to a possible 1000 tonnes in 2017.

“The philosophy that we have is that we want to control the process from growing it to bottling it – that’s what I did in manufacturing as much as I could and it’s very hard to control the quality if you’re buying fruit from third parties,” Inglis said.

“It’s a philosophy similar to the French. New world marketing is all about the winemaker and a winemaker can buy his fruit from anywhere. The old world doesn’t work that way, it’s all about terroir, terroir, terroir and that’s my philosophy.”

The French connection at Sidewood moves beyond philosophy and into the wine.

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The winery uses French clones in its Pinot Noirs and Chardonnays and also specialises in a Rhone-style Shiraz. Its sparkling wines and Sauvignon Blancs are also proving popular in Australia and around the world.

Sidewood’s 2013 Mappinga Shiraz was awarded the 2015 Decanter International Trophy for “Best Rhone Varietal over £15” and followed it up this year with two trophies for the wine at the International Wine Challenge in London.

“The region has great potential – the burgundy varieties are very well suited to the region, sparkling wines as well and Rhone varietal Shiraz but I think probably the Pinot Noirs coming out of the Adelaide Hills are going to be some of the best in the world,” Inglis said.

“Ours is very much a Burgundy-style Chardonnay and we’ve got some great Pinot Noirs and we’re using a lot of French oak as well.”

The winery currently produces about 35,000 cases of wine a year and a few thousand cases of cider.

Inglis said exports, led by the United States and China, accounted for half of all of Sidewood’s sales in the first quarter of the 2016/17 financial year compared with 20 to 30 per cent in previous quarters.

“Export markets are strong – we’re particularly growing in Canada and the United States, we’re now in seven states in the US.

“Asia is also a good market for us – China’s going well and we’re in Singapore, Malaysia Thailand, Cambodia, Vietnam and Korea.

“The China market is maturing, which is a good thing for Australian producers of quality wine.”

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Inglis, pictured, said investing heavily in his vineyards and leaning on the expertise of Vitiworks had been crucial to improving fruit quality from C-grade to A-grade in a handful of years.

Sidewood also appointed former Shaw & Smith chief winemaker Darryl Catlin in 2014.

In September, Sidewood installed a 100kw solar energy system to provide more than half of its annual energy needs at its winery. It has recently been awarded Entwine membership (Environmental Viticulture) through the Australian Wine Research Institute and Freshcare.

“We also have probably the largest water recycling capability in the Adelaide Hills – we actually recycle the water for two other wineries in the hills as well,” Inglis said.

South Australia is consistently responsible for 50 per cent of Australia’s annual wine production. It is home to world-renowned brands such as Penfolds Grange, Jacob’s Creek,  Hardys and Wolf Blass.

There are 18 wine regions in South Australia, including the Barossa Valley, Clare Valley, Coonawarra, Adelaide Hills, Langhorne Creek, McLaren Vale, Limestone Coast and Riverland.

This article first appeared on The Lead.

New canning line has cider producer set for summer

AN Adelaide Hills cider maker has installed a new canning line as it prepares to exploit the low sugar edge it has over its rivals.

Sidewood, which also produces a range of wines, has been making cider since 2014 and has established the canning line at its Nairne winery as part of its philosophy of maintaining control of the process from start to finish.

Previously under glass, the first commercial cans of Sidewood’s apple and pear ciders are expected to roll off the line in the coming weeks.

The small-scale Cask Brewing System, from Canada, can fill about 3000 cans an hour and is scalable to allow for expansion of Sidewood’s current target of 10,000 cases a year.

The fruit for the cider is sourced from Lenswood Apples, an Adelaide Hills co-operative with a growing global reputation.

Sidewood owner Owen Inglis said demand for cider in recent years, the similarities between wine and cider making and their location within an apple growing region made the decision to add cider to the wine list easy.

“Basically there was an opportunity and there’s some fantastic fruit here,” he said.

“Our vineyard was an apple orchard at one stage and cider is just like wine but it’s made from apples – we make it exactly the same way as you would make a Riesling.”

Sidewood also juices its own apples and pears rather than buying virgin juice.

Inglis said this helped maintain consistent high standards because it  “allows us to eyeball the quality of the fruit”.

He said Sidewood would begin marketing its ciders as “no added sugar” after testing at a cider certified lab in Victoria found their pear and apple ciders to be significantly lower in sugar than all of the other 17 market leading brands to be tested.

“Cider ferments quickly so we’re very careful about stopping the ferment when sugar and alcohol levels are where you want them, which is exactly what you do with wine, so we’re not adding back any sucrose at all. It’s a very natural product.

“We’ll be marketing that ‘no added sugar’ quite hard.”

Inglis said while there were advantages around freshness and shipping, cost was the main motivation for going from glass to cans with the cider.

“Bottling is very expensive in this country so the craft beer producers are going into cans – a lot of them with this same Canadian system we are operating on,” he said.

While cider is an important part of the Sidewood story, the wine side of the business is growing fast, thanks to strong export growth.

Inglis purchased a fourth Adelaide Hills vineyard this year growing grape production to about 800 tonnes in 2016.

He said a bottling wine for still and sparkling wine at the Nairne winery was planned to be operational by late 2017.

“The philosophy that we have is that we want to control the process from growing it to bottling it.”

The only part of the process Sidewood will not control from next season is the growing of the apples.

“The price of juicing apples is so low that it doesn’t make commercial sense as a commercial producer,” Inglis said.

“We are planting right now a number of different varieties but it will just be very small batches and not commercial.”

 

This article first appeared on The Lead.

Australian’s drinking less at restaurants, says research

The serving of alcoholic beverages in Australia’s foodservice industry has declined over the past seven years, and reached its lowest level this year, according to new research.

The NPD Group’s CREST foodservice market research, which continually tracks consumer use of foodservice outlets, found that this decline occurred across all alcohol categories.

Specifically, beer—the largest alcohol category by servings—has been in decline for two consecutive years, with servings at a four-year low. Red wine servings dropped by a third and white wine by a quarter, while sparkling/other wine saw modest growth. Cocktails, mixed drinks, and spirits saw serving volumes halved, though somewhat offset by a spike in more niche beverages.

“Despite an overall decline, the demand for alcohol is still high and there are a number of bright spots in the market,” said Ciara Clancy, Director, Australia Foodservice, The NPD Group.

“An alcohol offering provides a more complete meal experience for consumers and an additional revenue stream for restaurant outlets offering such products on their menus. In addition, introducing alcohol to the menu opens the door for more evening and late night customer traffic.”

Looking at the types of foodservice outlets, full service restaurants (FSR) capture the largest share of alcohol servings, as one-in-three meal occasions include an alcoholic beverage, while only two percent of quick service restaurant (QSR) occasions do. Fast casual, though a small channel, is the only one to deliver long-term growth with alcoholic beverage servings.

“The growth in the fast casual channel suggests that traditional QSR outlets can also successfully take advantage of consumer demand for alcohol,” added Clancy. “QSR operators should consider capitalising on consumer demand and the potential for a high eater cheque by introducing alcohol to their menus.”

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Source: The NPD Group, Inc. / CREST, Year ending June 2016

Behind the rise in Australian wine grape prices

Australia takes the pulse of wine grape markets, while the Northern Hemisphere harvest appears set to fall on the short side, and China headlines developments in global wine trade, according to Rabobank’s Global Wine Quarterly for Q4 2016.

The Australian wine grape industry has experienced a ‘red dawn’, with prices rising from their 2011 lows, particularly for red wine grape varieties sourced from more premium growing regions.

“Life has returned to Australian wine grape prices, with China driving much of the recovery in market conditions,” said Rabobank senior analyst Marc Soccio.

Highlighting the key role of the China/Hong Kong market in Australia’s wine grape price recovery, the performance of the Chinese market remains a key barometer of future red wine grape market condition. The premiumisation trend in other major markets is also a factor, namely in Australia’s domestic market, as well as in the US and Canada.

Overall this has led to a marked shift in demand for red varietals from premium temperate climate regions such as the Barossa Valley, McLaren Vale and Coonawarra, and premium cool climate regions such as the Mornington Peninsula and Tasmania, especially relative to fruit from more commercial warm inland regions.

“Fortunately, most of the market developments that saw wine grape prices bottom out in 2011 are no longer at play, including the high Australian dollar, and we are starting to see sentiment in the industry recover from a time when the national average wine grape price more than halved, to AUD 413/tonne”, said Soccio.

In other news, export volumes are flat or down for many of the major wine-producing countries around the world. This trend is set to continue into next year as global production falls back, and countries will have worked through any stock overhangs from 2015.

Meanwhile, looking at the global wine market, the northern hemisphere harvest looks set to come in below last year’s levels across Europe’s big three, on top of a particularly light southern hemisphere harvest; and the rebound in imports into the Chinese market continues to deliver attractive growth for many of the world’s major wine exporters in 1H 2016.

BrewArt personal beer brewing system

BrewArt, the world’s first fully-automated personal brewing system, comprises two sophisticated machines – the BeerDroid and the BrewFlo.

The BeerDroid brews 10 litres of quality beer and allows budding ‘BrewArtists’ to experiment and create any beer style imaginable. Available in chrome and black, it comes with WiFi connectivity, requires minimal preparation and is easy cleaning.

Beer progress can be monitored and controlled from the Smartphone app (available on iOS and Android), and the user will receive push notifications of brewing milestones. Patented end of fermentation technology with full temperature control throughout the brewing process ensures a professional result every time.

BrewFlo is a temperature-controlled beer dispenser that pours a fully carbonated beer with a rich frothy head without the use of CO2. It is designed for use with BrewArt 5 litre kegs.

The chrome finished beer tap and interchangeable tap top labels provide a pub-quality finish.

A range of Brew Prints (quality natural ingredients) inspired by some of the world’s greatest beers, will complete the BrewArt experience.

Each BrewPrint includes an exact mix of Elements, Enhancers, Hops and Yeast, allowing the brewer to craft their own unique beer in the comfort of their home.

No, enjoying a gin and tonic doesn’t mean you’re a psychopath

I was looking at Facebook one evening last week when my attention was captured by the headline “Gin lovers are all massive psychopaths, according to experts” – a somewhat disconcerting thing to read as I sipped the gin and tonic I had in my hand at the time.

As someone whose propensity to empathise with others has seen me spend entire evenings crying over the plight of movie characters, psychopathy has never made its way onto my list of self-diagnoses.

I instantly felt compelled to learn more about how a penchant for gin had become the new diagnostic tool to detect a psychopath. The short story is, it hasn’t.

I determined this reasonably efficiently. A search for the word “gin” in the research paper that prompted this news story produced a grand total of zero hits.

It’s therefore rather concerning that this paper has spawned a huge number of popular articles all reporting this non-existent link, such as this one that has been shared on Facebook nearly 300,000 times.

Depending on what you read, if you’re partial to a gin and tonic you are either a psychopath, or slightly more generously, a possible psychopath.

Other stories have cast the net a bit wider, branding coffee and beer drinkers as potential psychopaths too – which, if you think about it, would make society a pretty scary place.

Booze news

These news stories are misreported accounts of research from the University of Innsbruck. Across two studies, the researchers investigated the relationship between bitter taste preferences and various antisocial personality traits, including psychopathy.

While many tend to think of it as a disorder that afflicts only the most calculating of criminals, psychopathy is also conceptualised as a personality trait that falls along a continuum, with those at the extreme end characterised by superficial charm, callousness, and a lack of empathy.

The researchers measured psychopathy using a brief personality measure that assesses three socially undesirable personality traits: psychopathy, narcissism, and Machiavellianism – collectively known as the “dark triad”.

Participants indicated their agreement with statements such as “I tend to be callous or insensitive” and “I tend to lack remorse”. Responses were then averaged to create a score for psychopathy and the other traits.

The researchers measured bitter taste preferences in two ways. First, participants were provided with a list of 10 bitter foods and drinks, including coffee, tonic water, beer, radishes and celery, and rated them on a scale from 1 (dislike strongly) to 6 (like strongly). These scores were then averaged to create an overall measure of bitter taste preferences for each person. The researchers also asked participants to rate their liking for bitter foods and drinks in general (as opposed to the specific examples) on the same scale.

The bitter truth

The results reported no significant relationship between psychopathy scores and participants’ preference scores for the specific bitter foods and drinks. That is, those with higher psychopathy scores did not display stronger overall liking for the bitter foods and drinks on the list, including tonic water, coffee and beer.

However, there was a weak correlation between psychopathy scores and participants’ scores on their general preference for bitter tastes. So you might say that people at the psychopathic end of the spectrum are slightly more likely to express a preference for eating or drinking bitter things in general.

How on earth do these findings translate to people who drink gin, coffee or beer being probable psychopaths? Quite simply, they don’t.

The study provided no evidence that an individual’s preference for specific bitter drinks like coffee, beer or tonic water (with or without gin) has any relationship with psychopathy. Even if it had, this would fall a long way short of being able to brand anyone who enjoys a G&T as a psychopath.

The only thing this study found was a weak positive relationship between psychopathy and a general penchant for bitter things. In my view, this link is negligible compared with other, more well established predictors of psychopathy, such as a person’s genes or sex.

If you want to know whether someone is a psychopath, the truth is that most will reveal themselves soon enough, especially if you know the telltale signs – which don’t include whether or not they’re brandishing an aperitif.

The Conversation

Megan Willis, Senior Lecturer, School of Psychology, Australian Catholic University

This article was originally published on The Conversation. Read the original article.

DIY beer kit from Coopers

Coopers Brewery has released a new DIY Brewing extract ahead of Christmas, reviving the beer maker’s earliest successful push into lagers.

Golden Crown Lager has been released as part of the Thomas Cooper’s Selection range of extracts and celebrates Gold Crown Lager, the first lager made by Coopers in 1968.

Gold Crown was a delicate, less sweet beer of the Dortmunder style and created a whole new market for Coopers when it was introduced.

Developed by Maxwell Cooper, Gold Crown achieved strong success. Eventually superseded by other Coopers’ lager brands in 1982, the beer remains an important milestone in Coopers’ brewing history.

Coopers Marketing Manager, Brewing Products, Mr Scott Harris, said the new Golden Crown Lager extract makes a classic lager with deep golden hues and a firm malty body.

“It’s refreshingly bitter with a lingering fruity aroma, crowned by a tight compact head,” he said.

“It’s recommended to be brewed with Coopers Light Dry Malt and Coopers carbonation drops.”

Coopers has a total of 20 DIY Brewing Extracts as well as a range of brewing accessories to assist DIY beer makers.

Planning tool targeting profitable margins for Australian wine

The Gross Margin Ready Reckoner is a free and confidential business planning tool that allows wineries to run different production and market scenario simulations to determine the most relevant price point for their wine in a specific export market.

Wineries can model the impact of changes in product mix, pricing, markets and distribution strategies on their profit margins.

Wine Australia Chief Executive Officer Andreas Clark said the Gross Margin Ready Reckoner will help to improve the competitiveness of Australian wine internationally and support the success of Australian wine businesses.

“Exports have always been critical to the success of the Australian wine sector. Currently, 60 per cent of wine produced in Australia is destined for export and in the last financial year, the value of our exports reached $2.11 billion,” he said.

‘The Gross Margin Ready Reckoner will help our sector to get the most from export opportunities as it provides a benchmark with the most suitable price point in a specific market, based on the individual business needs of a winery.

“The tool calculates profitability under different business scenarios across production and the supply chain, using information from the individual winery, as well as benchmark and tax data generated from a number of sources.”

The Gross Margin Ready Reckoner was first developed in 2007 by the Winemakers’ Federation of Australia and Wine Australia.

Working with Deloitte, Wine Australia has completely updated the Gross Margin Ready Reckoner to include the latest grape pricing, tax regimes, general cost updates and changes to tariff rates arising from Australia’s free trade agreements.

The tool bases its calculations on pre-populated averages and estimates across the supply chain in order to create a basic benchmark.

To create an individual benchmark report, the Gross Margin Ready Reckoner poses specific questions over three steps:

  • winegrape origin and variety
  • destination market, and
  • wine production and storage costs.

Wineries can adjust the inputs on the comparison screens to examine the impacts of changes to input costs such as exchange rates, shipping and route to market.

 

Rekorderlig releases new cider cocktails

Rekorderlig, is shaking up the cocktail experience, blending some of its most popular flavours to create an exciting new range of ready-to-drink Cider Cocktails.

A welcomed addition for those Australians looking for convenient, quality cocktails. The Rekorderlig Cider Cocktail range is the latest innovation from the premium Swedish cider brand.

The cocktail range features blends of spirits, fruit ciders and garnishes with their three most popular flavours: Passionfruit Gimlet, Wild Berries Bramble and Swedish Punch.

Passionfruit Gimlet is a citrusy blend of Rekorderlig Passionfruit Cider, gin and a hint of lime; Wild Berries Bramble, a fruity mix of white rum and Wild Berries Cider; and Swedish Punch, blending mint, lime, cucumber and elderflower with much-loved Rekorderlig Strawberry-Lime Cider and vodka for an extra twist.

Presented in 250ml cans, the new range ensures that a great tasting, premium cocktail can be enjoyed anywhere and for any occasion.

“With summer on the way, and outdoor entertaining now on the agenda of Australians across the country, we’re excited to offer a premium range of drinks to accompany good times, anywhere. Be it a picnic, house party or poolside, Rekorderlig Cider Cocktails allow you to enjoy a premium cocktail experience without the need for extensive cocktail skills.” said Nikki Langford, marketing manager.

 

Premixed cocktails

These premixed cocktails are convenient, delicious, and handmade. Available for wholesale.

The range includes:

No 44 – A traditional French aperitif. A combination of orange, coffee beans and vanilla vodka. Pour 65 ml over ice, add an orange twist.

Spiced Negroni – A blend of Spiced Gin, Campari and Vermouth Rossi. Pour 65 ml over ice add an orange twist.

Peach Manhattan – A twist on the classic much loved Manhattan with Peach Brandy, White Vermouth and Bitters. Pour 65 ml over ice add a twist.

Kir Cocktail – A traditional French aperitif made with Crème de Cassis and white Burgundy. Pour 65 ml over ice add a twist.

Shelf Life: 2 years

Packaging: 200 mil bottles

Product Manager: Fikadu Acknaw

Country of origin: Australia

Brand Website: peterwatson.com.au