But something about the hard seltzer trend seems different, perhaps even risky to ignore. This is a whole new animal, a marked departure from what brewers are accustomed to. Faced with a tsunami of growing demand and more competition than ever before, many craft brewers are forced to operate outside their comfort zone–to adapt and evolve to meet the rising tide of requests for this bubbly, flavor-kissed craze.

Of course, with any new trend, there are naysayers, those who scoff at the notion of hard seltzer. After all, it contains no grain or (in most cases) hops–though brewing methods can vary, essentially the process involves dissolving sugar into boiling water, fermenting the sugar into alcohol, and infusing flavoring and carbonation after the fact. Seltzers are also gluten-free and relatively low in calories–two factors driving beer lovers’ changing tastes.

A Big Divergence

For most hard seltzer doubters in the industry, the qualms are philosophical.

“Seltzer just feels like a big divergence from some of the principles that made craft beer special in the first place,” says Chris Winn, co-owner and “chief high five officer” at Tradesman Brewing in Charleston, South Carolina. “It’s almost like we’re forgetting some of the lessons we had to learn 30 years ago, about pivoting and doing something different and unique instead of chasing trends. Craft as an industry did not get to where we are by copying the big brewers.”

Instead, Winn suggests brewers may be better off to “focus on the things you do really well and make you stand out.”

For Bill Eye, co-founder and brewer at Bierstadt Lagerhaus in Denver, that means only crafting and serving Old World-style lager, styles that take a significant amount of time and attention to detail.

“People coming to Bierstadt, they know we believe in a very traditional approach: lager, in a beautiful glass, made by people who have tried to bring the German beer experience to the U.S.,” Eye says. “We were flabbergasted by the amount of care and respect beer gets over there.”

“Whatever it is you put your name on, that has to do with what you as a person or company believe in. And I don’t believe in taking sugar and dissolving it in water and calling it brewing. I don’t believe in handing something like that to a customer with the same enthusiasm as a well-crafted helles.”

The Early Hard Seltzer Adopters

But for some small and independent craft brewers embracing the hard seltzer trend, the transition was much more natural.

“Back in 2008, we started making nonalcoholic sparkling water just for ourselves – we called it ‘skaqua,’” says Dave Thibodeau, president and co-founder of Ska Brewing in Durango, Colorado. “After 12 years, we just love having something with bubbles in our hand most of the day.”

Late last year, Ska took this a step further, introducing canned hard seltzers in a mixed 12-pack throughout their distribution network.

As a self-proclaimed “beer guy first,” Thibodeau admits he had “some trepidation” venturing into hard seltzers, but realized he had to “look outside my own selfish interests, and not just be a purist and brew only what I want but what our customers were asking and looking for.”

“These are customers we might not otherwise have, and now they’re sharing the experience of our taproom and our community.” – Dave Thibodeau

And for Thibodeau, seltzer is no further removed from beer than other recent trends.

“When some brewers are going to Walmart and filling their cart with Fruity Pebbles for their next IPA, I don’t see how you can dis on seltzer,” he says.

Tackling controversial styles is nothing new for Upslope Brewing Company, based in Boulder, Colorado. When the brewery debuted its flagship Craft Lager in 2011, few in craft beer were focusing on anything like that–yet. Then in May 2019, Upslope introduced its Spiked Snowmelt lineup of hard seltzers. The two brands are now the craft brewery’s top products, with each commanding relatively equal production volume.

“There was a way worse response when we put out Craft Lager than when we did seltzer,” says Henry Wood, the brewery’s vice president of sales and marketing. “We heard, ‘Congrats, you made Budweiser,’ as if there was this disappointment we made a lager.”

“But thank goodness we did, because that was one of the last unexplored spaces for craft beer when ABV was growing and IBU was going through the roof,” Wood says, referring to the past trend of ever-stronger IPAs. “We said, ‘What happens if we go another way?’, and everyone in this company has benefitted from that.”

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Brewing Hard Seltzers: Simple Ingredients, Hard Process

While the ingredient list for hard seltzers may be straightforward, some brewers have found making one still presents significant challenges. A thin window for fermentation and a relative lack of flavors to mask flaws behind translates to many a test batch going down the drain.

“It was easily the hardest fermentation process since our first original beer batches,” says Jack Diebolt, co-founder and head brewer at Diebolt Brewing Company in Denver. His first attempt at brewing hard seltzer “was uncharted territory, and it simply wasn’t fermenting out. We couldn’t tie up a tank with something that wasn’t fermenting, so we had to dump it.”

“Managing fermentation and yeast health is one of the greatest challenges with beer, and seltzer’s ingredients don’t provide any nutrients for yeast,” says Mitch Steele, brewmaster and chief operating officer at New Realm Brewing in Atlanta, which he co-founded in 2017 after nearly 30 years in the industry.

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New Realm offers draft variations on its house-made hard seltzer in its two restaurants–the second location is in Virginia Beach, Virginia.

“Finding the fermentation protocol that works so your yeast stays healthy and gives you the results you want is a challenge,” Steele said.

Widening the Aperture

While many craft brewers making hard seltzer acknowledge it may not be their own first choice of beverage, they see the need to cater to its growing demographic, both from a business and community perspective.

“It’s all about widening the aperture of your customer,” Wood says. “Now people can come into the Upslope taproom who are gluten-free or don’t drink beer, when they used to go to a bar or restaurant for their office happy hour.”

While Steele admits that offering a seltzer remains “a very philosophical debate” for his team, he still acknowledges its necessity.

“I know a lot of brewers have flat out said they won’t make a seltzer, and good for them–I respect that,” he says. “But from the point of view of our restaurants, we have customers who want a drink that’s not beer, and Georgia state law does not allow us to offer outside products.”

And for Diebolt, it’s simply a matter of ensuring that alternative is a product of your own making.

“This is the first time in our brewery’s history that we’ve been able to offer anything dramatically different from beer that we make in house,” Diebolt says. “People come here to taste our creativity, so I’d prefer to offer them something we make.”

Ska’s Thibodeau has seen firsthand the draw of seltzer for new customers.

“In the tasting room [the other] night, about three-quarters of the people drinking seltzer I didn’t recognize – and I know our regulars,” he says. “These are customers we might not otherwise have, and now they’re sharing the experience of our taproom and our community.”

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Whether they choose to make a hard seltzer or not, most craft brewers concede that each brewery must decide for themselves.

“Are people freaking out when you go to bar and one person gets wine, one gets beer and another a vodka soda?” Thibodeau asks. “There’s not much difference, as long as they’re all sitting at a table having a good time.”

Even Eye agrees.

“I’m not here to tell people not to drink or make seltzer,” he says. “Drink what you like, it’s not a moral judgement.”

“The best expression of what we do is people drinking our beer without having to think about what went into it. At the end of the day, the most important question the customer should have to face is, ‘Do you want another?’”

The post Craft Brewers Explore Philosophical Debate Around Hard Seltzers appeared first on CraftBeer.com.

Since the news broke on Tuesday, Dec. 3, Brendan Watters, co-founder and CEO of Kings & Convicts, has spent much of his time on the phone fielding media questions.

“The biggest reaction has been ‘What the hell?,'” Watters says. “Quickly followed by ‘Who the hell are you people?'”

Watters, an animated and outspoken fellow with a thick Australian accent, understands the confusion.

“People are unable to process how this could possibly take place,” he says. “This just doesn’t happen.”

“Whenever everyone else is zigging, we’re going to zag. That’s kind of that down under mentality from Australia,” Watters says. “When you got all this authority of people saying what you should do, we tend to go against the grain.”

To make it happen, Watters and his business partner, Christopher Bradley, brought on two new investors, in addition to themselves and two others who were already on board at Kings & Convicts. On Wednesday, Watters revealed the primary new investor is longtime wine industry figure Richard Mahoney, as first reported by The Chicago Tribune.

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Watters stresses that he and his business partners have been longtime fans of Ballast Point.

“We’ve always loved their beer, their quality control, and everything that made them special,” Watters says. “Our other investors are all private individuals, people I’ve worked with and have gone to the well with me before. Quite frankly, this was just an opportunistic way for us to secure this, and Chris and I will still be operating and running it ourselves.”

At its peak in 2016, Ballast Point sold 431,000 barrels of beer. This year, that number has fallen to just above 200,000 barrels. Kings & Convicts, on the other hand, will brew roughly 600 barrels of beer this year, though Watters is quick to note it was already working on a 48,000-square-foot expansion facility in Wisconsin. Kings & Convicts will add at least 70 new sales and marketing positions at Ballast Point, Watters says. No current employees will be let go.

The Brewers Association (BA), the membership organization for U.S. craft brewers and publisher of CraftBeer.com, establishes the craft brewer definition so it can serve its members through resources and provide data. BA Chief Economist Bart Watson says the BA evaluates its craft data set each year during an annual review and, “Our initial sense is yes, it appears based on what we know about the company, the Kings & Convicts Brewing Co. will remain a craft brewer with Kings & Convicts and Ballast Point brand families.”

“Independence is not something I take for granted,” Watters says. “At Kings & Convicts, we have the seal on our cans, and proudly fly the flag.”

“Independence is not something I take for granted.” Brendan Watters, Kings & Convicts Brewing Co. CEO

With a fresh perspective, Watters believes Ballast Point has a strong future.

“Kings & Convicts has always been a little roguish, a little anti-authority, and we’re going to bring back that little bit of flair that’s been lost as Ballast Point being part of a larger company,” he says.

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Watters spent the majority of this week in California meeting with Ballast Point employees, and he is looking forward to tapping into their potential.

“The excitement came [Wednesday] morning at the Miramar brewery, seeing the look on the employees’ faces as they realized who we were. Seeing these employees sit there and see their shoulders perk up, as they ask questions about what we can do to get back out and engage with the community, providing focus and direction for people that are hungry for it,” Watters says.

“They’ve been doing this for ages, all they need is to know that we got their back.”

The post Why Brendan Watters and Kings & Convicts Bought Ballast Point appeared first on CraftBeer.com.

Given such a prolific field, winning a GABF medal can springboard a small brewery to national recognition. With so much at stake, and so many moving parts, attention to detail is critical, both for brewers and festival staff. Every year, thousands of people work tirelessly behind the scenes to ensure the GABF competition goes off without a hitch.

Agonizing Decisions: Which Beers to Send to GABF Competition

For brewers, it all starts months before, in the heat of summer, when they must select which beers to submit for judging. As the festival has grown, breweries have been limited to submitting a maximum of five beers – for brewery groups with multiple locations, this increases to up to 20 entries. Regardless, choosing a few beers out of a brewer’s entire portfolio can be agonizing.

“We have to be incredibly selective about what we enter,” says Mark Edelson, director of brewery operations at Iron Hill Brewery, which throughout the years has claimed 49 GABF medals across its 16 locations in Philadelphia and beyond. “We brew about 300 beers companywide each year, and that leads to a lot of vigorous conversation back and forth.”

To narrow down such a field, Edelson and his team conduct their own blind tasting in early August. In his words, it’s “kind of a GABF judging before the GABF judging.”

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For six hours, Iron Hill staff will taste and debate the merits of both flagship and limited-edition beers shipped or driven from all their locations.

“At the end, sometimes you’re just splitting hairs,” Edelson says. “But it is a kind of an honor for one of our brewers when [he or she] wins our blind tasting.”

Delicate Task of Getting Competition Beers to Denver in One Piece

After choosing which beers to enter, the next hurdle is physically getting competition samples to Denver. Trusting traditional shipping risks both poor temperature control and breakage, something Stevenson Rosslow, owner of Wrecking Bar Brewpub in Atlanta, has seen firsthand.

“Six years ago, after we put together all our beers, we unfortunately got news that not all of them made it. We lost a third to half of our submissions to breakage by FedEx,” Rosslow says.

In order to medal, a beer must make it through several rounds of GABF judging.

“So while some beers moved on, they didn’t have enough beer to sample in the later rounds,” he says. “At that point the entire expense and process was basically completely fruitless.”

The following year, Rosslow decided to cut out the middle man and drive the beers himself. With the help of co-founder and former brewmaster Bob Sandage, they tackled the 21-hour, 1,400-plus-mile trip straight through.

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Now the trek has become an annual tradition. Rosslow and members of the Wrecking Bar staff load up his Ram 2500 with their own beer submissions, plus those of roughly 30 Georgia breweries, complete with insulated packaging, ice, heavy blankets and tarps to keep the precious cargo secure.

As always, they drive straight through to Colorado. But after safely unloading the beer at the Brewers Association warehouse, they make the most of the trip back, plotting a route each year that takes them to new breweries. Last year, they took the northern route, hitting up Toppling Goliath, New Glarus and 3 Floyds, trading bottles along the way. When they returned to Atlanta, they threw a party for all of the breweries whose beer they transported, using bottles scored during the trip.

“The goal is to simply get ours and other breweries’ beers to Denver as quickly as possible without any mishaps, but it’s also a good bonding experience for the team,” Rosslow says. “We get to see what’s going on at other great breweries around the country.”

In 2018, their efforts paid off, as Wrecking Bar brought home a GABF silver medal for its Willet Barrel-Aged Ye Old Sprinkler barleywine in the Wood- and Barrel-Aged Strong Beer category.

Thousands of Hours Sorting Thousands of Entries

As competition shipments arrive in Colorado, the onus now shifts to Brewers Association staff and volunteers. The last week in August, every competition beer from around the country arrives at a warehouse north of Denver.

Nathan Sheiko, the competition’s software engineer, oversees the team of volunteers tasked with handling all these shipments. In a single week, his team will receive more than 54,000 individual bottles or cans of beer, all of which has to be unpacked, sorted and reorganized.

To keep everything straight, Sheiko continually looks for ways to streamline the process.

“When I started in 2012, the competition had around 4,000 entries and sorting was completed on paper,” he says. “In 2015, I wrote a new tablet app that allowed volunteers to enter data digitally on the floor with instantaneous error checking. For GABF 2019, we’re taking it one step further with a new barcoding system to handle the 9,000-plus entries. Brewers are now attaching barcodes to each bottle or shipping box to help us enter information into the app faster.”

Still, the task requires a massive volunteer force. Mike Aronson oversees the warehouse and estimates the whole sorting process takes up to 6,400 working hours to complete. Volunteers work in shifts – three shifts per day at four hours each, five days a week for four weeks.

“In 2001, Boulder Beer let us use their 600-square-foot cooler space for sorting. Now we are in our own 10,000-square-foot refrigerated warehouse, and are using every inch,” Aronson says. “In the end, cases will be palletized by category for shipping to the convention center for judging. The past few competitions we built 26 full pallets and filled more than a 53-foot refrigerated trailer.”

Aronson says for 2019, the team built 28 pallets and filled a trailer and a half!

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Behind the Closed-Door, Secret Spectacle of GABF Competition Judging

Finally, the beer arrives in Denver for judging, which takes place alongside the public aspect of the festival.

Competition Director Chris Swersey will utilize roughly 330 judges for this year’s competition. Over the course of three days, judges will blind taste beer in their assigned categories, comparing them to style guidelines published by the Brewers Association. With so much beer to taste, Swersey takes steps to ensure judges’ palates remain fresh.

“As we’ve grown the competition, we’ve also grown the number of judges to keep the tastings at a reasonable number of beers,” he says. “In fact, the total number of beers each judge evaluates on average is about five percent lower than it was 10 years ago.”

In each session, a judge tastes no more than 12 beers.

“For higher alcohol and more bitter styles, we intentionally decrease the number of beers per judge to avoid fatigue,” Swersey adds.

The two largest categories, Juicy or Hazy  IPA and American IPA, are tasted in five sessions, with the first sessions in each category requiring more than 120 judges.

The judging process is also aided by competition stewards, a team of 210 volunteers overseen by Assistant Competition Staff Manager Kris Latham. From 7 a.m. to 6 p.m., for three straight days, these volunteers stage, pour and deliver beer samples to judges, acting as a buffer to ensure the tasting is truly blind. They also sign a confidentiality agreement, barring them from discussing breweries or beers during the judging.

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Latham is entering her 21st year leading the stewardship team and values their contributions.

“These volunteers travel on their own dime, take time away from their families and work long days to make the competition a success,” she says.

New stewards are recruited based on references from within the existing team.

“Some are veterans, doctors, airline pilots, engineers, and yes, even rocket scientists,” Latham adds. “They are true beer folks who are super passionate, and it’s a big reunion when we all get together each year.”

This lengthy and painstaking process–from beer selection to shipping to judging–culminates on Saturday morning, the last day of the festival, at the GABF awards ceremony. Thousands of brewers crowd the convention center auditorium waiting to hear their name called, to come on stage for the ultimate prize – a GABF medal and a fistbump from Charlie Papazian, Brewers Association past president and founder of the Association of Brewers and the Great American Beer Festival.

The post Agonizing Decisions, 2-Day Drives, and the Spectacle Behind America’s Largest Beer Competition appeared first on CraftBeer.com.

Most of the calories in beer come from two sources: alcohol and residual sugar. So really, any session beer with a high attenuation rate — that is, percent of sugar converted to alcohol by yeast — can qualify as a low-calorie beer.

The next time you’re looking for a low-calorie beer that delivers on traditional flavors, check out one of these 10 offerings from small and independent craft brewers, all of which come in at 140 calories or less per 12-ounces.

Le Petit Prince | Jester King Brewery | Austin, TX – 75 calories

At 2.9% ABV, this hyper-traditional saison (or “farmhouse ale”) closely mirrors what a Belgian farmhand would have enjoyed in the field centuries ago, as a safer alternative to possibly contaminated water.

“This bare-bones beer showcases our raw ingredients, particularly our well water and in-house mixed yeast culture,” says Sean Spiller, senior brewer at Jester King. The brewery is fed by the Trinity Aquifer, with its mineral-laden limestone walls, and only uses yeasts captured from around Jester King’s expansive ranch.

“With our employees, Le Petit Prince has a bit of a cult following,” Spiller says. “It’s the perfect beer to have at lunch and go back to work refreshed.”

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Scrimshaw | North Coast Brewing Co. | Fort Bragg, CA – 100 calories

A staple of the California brewery for nearly three decades, North Coast‘s Scrimshaw is a 4.5% ABV German-style Pilsner that gives Michelob Ultra a run for its money. Featuring traditional Munich malt and Hallertau and Tettnang hops, this crisp, clean brew shines with noble hop character. In addition to being one of the lowest-calorie craft beers out there, it also boasts a measly two grams of carbohydrates. This puts it on par with some of the lightest beers available, albeit with a whole lot more flavor.

Gnome Blonde | The Grateful Gnome Sandwich Shoppe & Brewery | Denver – 120 calories

The newest brewery on our list, the Grateful Gnome opened in 2018 after a tumultuous renovation process, during which a neighboring scaffolding collapsed into the brewery. The resulting delay proved worth the wait, as industry veterans Dan Appell and Bess Dougherty now serve New Jersey-style sandwiches alongside Bess’ beers — of which Gnome Blonde is a staple.

“It was actually the first beer brewed at the Gnome, and will always be on tap,” says Dougherty, the self-professed Head Barrel Troll. Using Cascade and Centennial hops to balance out the biscuit malt notes, this 4.5% ABV American blonde ale is beautiful in its simplicity. “Each time I come back to it, usually for a ‘shifty,’ I’m reminded how much I love it,” Dougherty says. “While most of our staff tend to lean toward our IPAs and saisons, we have a few folks who drink Blonde and only Blonde.”

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Easy Jack | Firestone Walker Brewing Company | Paso Robles, CA – 120 calories

Yes, IPAs can be low calorie too! In 2014, Firestone Brewmaster Matt Brynildson saw a lot of American brewers using traditional West Coast hops in session IPAs, and wanted to take it a different direction.

“I had been doing some traveling in Germany, selecting hops for Pivo Pils and was introduced to some new cultivars,” Brynildson says. “I rubbed Mandarina Bavaria and Huell Melon and instantly fell in love.”

By utilizing more fruit-forward hops, Easy Jack is brighter and more floral than much of its stylistic brethren. The brewery also recently lowered the alcohol from 4.5% to 4.0% ABV, dropping the calorie count to 120.

“Every time I taste this beer, Easy Jack brings a smile to my face,” Brynildson says. “We worked hard to differentiate it through the hops we selected, and in the end, I feel we built a perfect beer around these varieties. The fact that it has a tempered ABV and massive drinkability ensures that it is in my home fridge at all times.”

Gose series | Anderson Valley Brewing Company | Boonville, CA — 125 calories

Gose, the slightly salty, slightly sour wheat beer that originated in Germany, is a perfect style for keeping calories low. Goses achieve a refreshing acidity through a process known as kettle-souring–prior to full fermentation, brewers introduce lactobacillus bacteria into the kettle, producing lactic acid. Once the desired pH is achieved, the lactobacillus is boiled off, and the beer is finished with saccharomyces – traditional brewers’ yeast. Anderson Valley boasts a full lineup of five variations on the style by adding fruits like cherry, blood orange, or melon – or for the traditionalist, a non-fruited version. All come in around 4.2% ABV and 125 calories.

River Trip | Allagash Brewing Company | Portland, ME – 128 calories

Belgian styles tend to be drier, thanks to most Belgian yeast strains boasting a high attenuation rate, and River Trip is a great example of this. A 4.8% ABV Belgian-style blonde ale, it combines spicy yeast esters with citrus notes lent by dry-hopping with Comet and Azacca hops.

“We brewed five or six iterations of this beer with various names before settling on the beer now known as River Trip,” Allagash Brewmaster Jason Perkins says. “The brewery is named after the nearby Allagash River, a beautiful remote protected area here in Northern Maine. After a few company trips down the river, this beer was born.”

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Kick Back IPA | Drake’s Brewing Company | San Leandro, CA – 137 calories

A mash-up of both old-school and nouveau hop varieties, Kick Back is “a big hop delivery mechanism on a smaller malt body,” says John Gillooly, brewmaster at Drake’s. This 4.3% ABV session IPA starts with Cascade and Chinook hops for classic pine notes, then adds Mosaic, Simcoe, El Dorado and Pekko for more fruity aromas. In addition to the usual barley, utilizing oats in the mash helps to increase the perceived body of the beer.

“We honestly can’t even make enough cans for the staff to take home,” Gillooly says. “Kick Back already sells pretty well for us, and anytime we put out different beers for the crew to take, it’s always the first to go.”

Oarsman | Bell’s Brewing Company | Kalamazoo and Comstock, MI – 137 calories

Brewed since 2008, this 4.0% ABV tart wheat ale has been a brewers’ favorite for more than a decade, a welcome change of pace from the big, bold beers of the early 2000s. Brewed with wheat and lactobacillus for a refreshing tartness, it’s a beer for industry folk.

“The whole vision was to create a brewers beer, the crushable brew you would go to in the middle of a summer beer festival…right after someone hands you another 9 percent double IPA,” says John Mallett, director of operations at Bell’s. “It’s a beer we’ve never sold a lot of, but our brewing brethren seem to love it.”

Yellow Card | Comrade Brewing Company | Denver – 140 calories

A 5.3% ABV American blonde ale dry-hopped with Citra, Yellow Card has been brewed since Comrade opened in 2014. While this lightheartedly Russian-themed brewery is most known for its Superpower IPA, Yellow Card consistently ranks as its second-best seller.

“We wanted to have four year-round beers when we started, and needed an approachable option,” Comrade Founder David Lin says. “Yellow Card has subtle hints of melon and passionfruit from the Citra hops, and is extremely crisp and drinkable due to the high attenuation.”

Thanks to Comrade’s house California Ale yeast strain, Yellow Card boats a 93 percent attenuation rate, leaving behind only a hint of residual sugars.

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Yuengling Traditional Lager | Yuengling Brewery | Pottsville, PA – 140 calories

That’s right, if you live East of the Mississippi River, you’ve probably had a few low-calorie beers in your life! Turns out that one of the most prominent craft beers in the country sits at the 140 calorie mark . This 4.5% ABV American Amber Lager has just the right amount of malt heft, and it also debunks the myth that dark beers are inherently heavy.

No matter what you’re in the mood for, if you’re looking for a lower-calorie beer option, never sacrifice on quality or flavor – because you’ve always had plenty to choose from.

The post 10 Craft Beers Under 140 Calories appeared first on CraftBeer.com.