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Anybody else seeing cryo hopped beers around?

Seem to be all the rage in Portland right now. All the ones I've had have been really good, but I don't know that I'd say that they are much better than an IPA using regular hops.
Being pretty extensively used at Pinthouse Pizza and Hops & Grain here in Austin.

I think PHP uses a combo of cryohop powder and real hops in nearly all their IPAs now.

Hops & Grain has an "experimental" cryohop version of their Pale Mosaic on right now as well as a new taproom-only beer called 'Powder and Pellets' that's out of this world.

Joe, who is PHP's brewmaster (former brewmaster of Odell) put together this comparison of one beer made with a combo of cryohops/traditional hops and traditional hops only that I found more interesting. They're more expensive, but you also get a higher yield and brighter hop aroma and rounded flavors.

https://d3b8rq9ztst8vv.cloudfront.n...-Powder-Joe-Mohrfeld.pdf?mtime=20161216133306
 
Anyone know why in the US breweries tend to call themselves X Brewery or X Brewing Co but in the UK its mostly X Brew? Is it a Math vs Maths sort of thing?
 
Anyone know why in the US breweries tend to call themselves X Brewery or X Brewing Co but in the UK its mostly X Brew? Is it a Math vs Maths sort of thing?

Because 'brew' is either used as a verb to signify the making process (to brew a beverage) or a noun as the part of the beverage (a brew of tea for example). 'Brewing' is the actual process so naming it a 'brewing company' is more to the point and 'brewery' is the noun for a building which encompasses the brewing process. So I really don't know what the brits are doing on this matter.
 
Because 'brew' is either used as a verb to signify the making process (to brew a beverage) or a noun as the part of the beverage (a brew of tea for example). 'Brewing' is the actual process so naming it a 'brewing company' is more to the point and 'brewery' is the noun for a building which encompasses the brewing process. So I really don't know what the brits are doing on this matter.


******* tosh
 
This is the last brewery i expected to see canning their beers(well HF wasn't expected either).....i gotta try these.
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https://www.brewbound.com/news/constellation-brands-reports-8-percent-increase-beer-sales

Constellation Brands quarterly results...

Pretty interesting numbers in there. The Ballast Point purchase doesn't seem to be working out well for them as they're taking a hit of $87M on their "Goodwill" line of that asset (meaning, that, at this moment, they think that they overpaid by $87M for the Ballast Point "brand" [not including physical assets like the brewery, inventory, etc...]).

It also brought down their increase in total depletions (beer sold by distributors to retail) by 0.5%, or 50 points.

TLDR; Maybe don't turn your entire brand portfolio into fruited IPAs and Pale Ales.
 
https://www.brewbound.com/news/constellation-brands-reports-8-percent-increase-beer-sales

Constellation Brands quarterly results...

Pretty interesting numbers in there. The Ballast Point purchase doesn't seem to be working out well for them as they're taking a hit of $87M on their "Goodwill" line of that asset (meaning, that, at this moment, they think that they overpaid by $87M for the Ballast Point "brand" [not including physical assets like the brewery, inventory, etc...]).

It also brought down their increase in total depletions (beer sold by distributors to retail) by 0.5%, or 50 points.

TLDR; Maybe don't turn your entire brand portfolio into fruited IPAs and Pale Ales.

One of the more interesting articles about this consolidation mentioned part of the goal is to acquire these companies and write down the "brand equity" to bring their pricing more in line with other beers on the shelf.

Was written from the perspective of inbev, but $87M is probably not much to "grow" your brand.
 
https://www.brewbound.com/news/constellation-brands-reports-8-percent-increase-beer-sales

Constellation Brands quarterly results...

Pretty interesting numbers in there. The Ballast Point purchase doesn't seem to be working out well for them as they're taking a hit of $87M on their "Goodwill" line of that asset (meaning, that, at this moment, they think that they overpaid by $87M for the Ballast Point "brand" [not including physical assets like the brewery, inventory, etc...]).

It also brought down their increase in total depletions (beer sold by distributors to retail) by 0.5%, or 50 points.

TLDR; Maybe don't turn your entire brand portfolio into fruited IPAs and Pale Ales.

I'm not an expert in this by any means but...

Listing a purchased asset as having goodwill value isn't uncommon. In fact, with buyouts, it is very, very much the norm. The idea that you valued a company more than its total assets and liabilities is one of the basic tenants of buyouts; that you valued their "brand" more than their real worth. It's why- for example- Amazon paid 25% more for Whole Food's shares than what they closed at the previous day. In fact, when my company bought out another one last year and had to report a bargain purchase (essentially the opposite of goodwill) on it, there were a lot of questions about why on our financial call that quarter. Getting a deal can scare investors. Investing in a name- and overpaying- isn't necessarily a bad thing. That's a point that this missed. While I agree that AbInBev, Constellation, etc. are buying up these breweries for reasons other than wanting to offer "craft" beers, I think it's a stretch to think there's that much more to it than those companies wanting much more than shelf space that they've been losing.

All that said, I have no idea what an 8.7% impairment charge is compared to what's "normal." It could very well be that they did grossly overpay, but the fact that they listed this in itself is not a crazy thing.
 
Gonna be in Denver/Boulder for a week. I was looking around for events going on and came across this:




a Kettle-Soured Session New England-Style IPA??
wtf%20%282%29.gif

Blue Owl here in Austin makes a kettle soured Pale Ale and it's actually really good.

beer_362097.jpg


The trick will be if they can keep the characteristics of the NEIPA style on the forefront while just letting the kettle souring "add" to the style.
 


This sounds just terrible...













...They didn't describe it as "juicy" at all!

Is there a chapter about the importance of breaking out a BA barleywine and/or a Black Tuesday at 1:00AM when everybody has been drinking all day? Because if there isn't, axeman9182 could probably dictate a ready to publish version over the phone in 10 minutes.

Carleywine*

(That is what I am told) :rolleyes:

I expect in about six months or so they will release the barrel aged, wax dipped imperial version of this.

Kettle-soured, barrel-aged, wax dipped NE IPA cuveed with a pastry stout
 
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