Wynwood Brewing, a brand of the Craft Brew Alliance, released La Rubia Blonde Ale “con sabor.” Created by a Puerto Rican father-and-son duo (Luis and Pops Brignoni) and first launched in Florida, La Rubia is making its way into New York and Connecticut with the new growth.
The minority-woman-owned Chicago French Press has created a premium, organic, single-origin coffee in eight different 12-ounce-bag varieties that can be brewed French press-style, or using any other traditional brewing method.
Crafted using volcanic spring water from an inactive volcano near the city of Tequila, Mexico, Vida de Louie’s Tequila Blanco is distilled from agave that has been cooked for 32-36 hours in brick ovens and stainless-steel autoclaves.
FEW Spirits announces the release of FEW Cold Cut, a new expression FEW’s cask-strength bourbon that is is mashed, fermented, distilled, aged and bottled at the FEW distillery before it is “cut” with Chicago’s Passion House’s cold brew coffee.
Cutwater now is launching cans of Bali Hai Tiki Rum Mai Tai, a 12.5 percent alcohol-by-volume (ABV) drink with natural pineapple, coconut and citrus flavors. Bali Hai Tiki Rum Mai Tais deliver a bright and balanced cocktail with a bit of depth from the aged rum, the company says.
In its first major brand launch in over a decade, The Coca-Cola Co. announced the release of AHA, a new flavored sparkling water that offers a little caffeine boost that will be released in early 2020, the company says.
THINKNOO is shaking up the caffeine scene with its new individual, ready-to-use sachets containing premium powdered Colombian coffee and a blend of natural nutrients, launching under the banner “Smarter Coffee Powered by Nature.”
Beverage Industry’s November issue highlights the 100-year advocacy of the American Beverage Association and what’s next for CEO Katherine Lugar and a new plastics initiative, Every Bottle Back. This issue includes a special report on craft beer, an Up Close With feature on PRESS hard cider and what is sparking innovation in natural colors. Read more about how protein is powering up beverages and how warehouses are using WMS and WCS systems to streamline operations. As usual, the latest trends in new products, packaging and ingredients are highlighted.
Check back throughout the month for additional content.