Winston-Salem is now home to six craft breweries and eight tasting rooms. Three of those tasting rooms opened in the last year, and another is set to open soon in Bailey Power Plant. This flood of new breweries has a lot of people asking, “Who is drinking all this beer? And when will the market be flooded?” If it seems … Continue reading →
The beer business is all about relationships. We have great relationships with our breweries, our retailers and our employees. It is a large part of what makes us successful. There’s a lot we can learn about our banking partner to ensure a smooth relationship, and most importantly get the best financing arrangement possible.
What kind of relationship do you have with your banker, and your bank?
What do you really know about how our loan officer operates, what he looks for when writing a loan, and who he goes to for approval? Who else is involved in examining the business and making decisions about whether a loan gets approved?
If you’re like most beer distributors, you know your banker well. You golf together, attend charitable events and talk whenever you need a loan. However, you may not know your banker’s boss, or the boss’ boss. And that’s the problem – we don’t know these people higher up the banking food chain, and they don’t know us.Continue reading →
The taproom and distributor sales are two different businesses within your brewery. To understand the profitability of each business unit, set up your general ledger to capture the results of each one. Revenues, expenses, and EBITDA need to be separately identifiable for taproom and distributor results. Otherwise, you’ll never really know how profitable each business is (or whether you’re profitable at all).Continue reading →
Taxes suddenly got exciting last week. The Senate barely passed a high stakes tax reform bill (H.R.1 — Tax Cuts and Jobs Act) 51-49 and a not a single Democrat voted for it. It was the largest tax reform bill in the last 30 plus years and would cut federal taxes by $1.5 trillion. The bill does a lot of things — tax brackets are changing; tax rates will be cut for individuals for the next 10 years; the child tax credit will be increased; there’s a new family tax credit; read it all right here. Of course, the big headline of the bill is that, if made law, it permanently lowers the corporate tax rate from 35 percent to 20 percent (though Trump has already hinted he still may consider pushing a higher rate than 20 percent. Cue eyerolls).
After it passed, the Senate bill includes a two-year version of the Craft Beverage Modernization and Tax Reform Act, which defined mead, cuts the federal excise tax on spirits, wine and beer, allows in-bond transfers of bottled spirits and provides for the expensing of certain costs related to the aging process of beverage alcohol.Continue reading →
North Carolina brewers need laws to match their growing pace as demand froths over their glasses.
House Bill 500 would modernize the Alcoholic Beverage Control Commission laws with changes such as authorizing tastings during brewery tours, allowing home brewers to participate in exhibitions and competitions and allowing sampling during production for sensory analysis and quality control, according to the North Carolina General Assembly.Continue reading →
Asheville gets a lot of attention for its status as a bona fide beer town and home of mammoth satellite breweries. While that attention is well deserved, North Carolina beer tourists shouldn’t forget about what we’ll boldly call the next big beer scene: The Triangle (Raleigh, Durham, and Chapel Hill). Its farm-centric and community-minded cities welcome and celebrate artisanal, independent breweries. Not to mention The Triangle’s bottle-shop culture is thriving. This region of North Carolina is a worthy, if not requisite, addition to your beercation bucket list.
It’s called “The Triangle” for the geometry that connects the cities of Raleigh, Durham, and Chapel Hill, but this historical farmland turned cutting-edge center for engineering and research on the edge of North Carolina’s piedmont has proven to be fertile ground for craft breweries. The area benefits from North Carolina’s statewide agriculture with year-round farmer’s markets, farm-to-table restaurants, and booming agritourism, plus a plethora of processed-minded engineers educated by Duke, UNC, and NC State. It’s the recipe for a great beer town, but only when mixed with state beer laws that support the cause. Most of North Carolina’s craft-beer scene didn’t open until after House Bill 392 was passed in 2005, lifting from 6 percent to 15 percent the ABV cap on beer sold in the state.Continue reading →
While beer is certainly one of the first alcoholic beverages known to civilization, its exact date of origin has never been determined with any precision. Most archaeological evidence suggests that beverages made from combinations of fermented grains and water were first brewed around 4000 to 3500 B.C.E.
Historians theorize that humankind’s fondness for beer played a significant role in our evolution from a society of nomadic hunters and gathers into an agrarian society that would settle down to grow crops.
Indeed, evidence shows that the brewing of beer likely began soon after people started growing cereal grain crops for making bread.Continue reading →
Four Saints Brewing Company and Founder’s Hemp, both based in Asheboro, NC, have brewed, and registered with North Carolina Alcoholic Beverage Control, North Carolina’s first hemp ale. The craft brewery’s co-owner, COO and head brewer, Andrew Deming, developed an English mild ale recipe that incorporated hemp seeds and spent flower provided by Founder’s Hemp.
Being that the United States’ founders were hemp growers and brewers, the combination made sense on multiple levels. Four Saints has a tradition of using locally sourced ingredients, when possible and available, in seasonal and limited beer offerings. The hemp seeds and spent flower were sourced and provided by Founder’s Hemp. Epiphany Craft Malts, of Durham, make up the majority of this beer’s malt bill.Continue reading →
As anyone who’s taken a tour of a brewery can testify, brewing beer is as much a science as it is an art. It requires an understanding of how all the ingredients chemically interact—steeping the grains to extract flavor, boiling out the sugar from the malted barley to make the wort, fermenting the beer and letting the yeast do its chemical magic. But D9 Brewing has taken that science aspect to the extreme.
“We create distinctive crafted ales by sciencing the shit out of them,” says Andrew Durstewitz, D9’s CEO.Continue reading →
To help beer drinkers understand which products are truly independently owned (here’s a definition of true “craft beer”), the Brewers Association (a not-for-profit trade group dedicated to promoting small and independent craft brewers) recently launched a new certified seal that authentic independent craft brewers can tout on their labels — to further distance “craft beer” from “corporate beer” brands owned by investor-run beverage corporations such as AB InBev, which currently owns nameplates like Goose Island, Blue Point Brewing, Elysian Brewing, Golden Road Brewing, Four Peaks Brewing, Breckenridge Brewery, Virtue Cider and Devils Backbone Brewing.Continue reading →