Foodservice Equipment & Supplies

APR 2016

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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86 • FOODSERVICE EQUIPMENT & SUPPLIES • APRIL 2016 BREW PUBS DIFFERENTIATE AND PROSPER e&s segment spotlight By Lisa White, Contributing Editor M icrobreweries continue to do big business as more people seek full-favored beer and a greater variety of choices. Microbrews, also known as craft beers, also meet consumers' desire to support products that use locally sourced ingredients from independent providers. Millennials, in particular, continue to drive the brew pub and craft beer industries. Restaurants continue to beneft from the beer revolution, since dynamic production growth in craft varietals offers endless food pairing possibili- ties. "In the last few years, we've seen brewery restaurants break out of the old pub model," says Bart Watson, chief economist at the Boulder, Colo.-based Brewers Association. "Today, breweries are combined with all types of restau- rants, from white tablecloth to ethnic. This was only a matter of time, given the creativity on the beer side." Among the 4,200 breweries in the U.S., 1,600 pair with brew pubs, according to the Brewers Association. Small and independent breweries now make up between 12 percent and 13 percent of U.S. brew volume. "We've seen production from small independent breweries grow in 8 out of the last 10 years," says Watson. "Numbers are still being fnalized, but growth in volume was expected to be 15 percent in 2015, a decrease from 18 percent in 2014. Because there is now a larger base, This segment is beneftting from and capitalizing on prevalent trends, which include using local, artisan and freshly made products. Peter B's recently increased its beer production to 1,050 barrels — 31 gallons of beer per barrel.

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