The Problem with Turning Beer into Dessert

I'll let you know about trillium I have DDH green street, Nelson sauvin cutting tiles and Dailed down sauvignon blanc coming tomorrow

 

I suggest you will be able to tell the exact moment breweries realize that the customers to whom they are serving these dessert styles of beer are drinking less beer, and presumably not making enough profit for the brewery. You will know that moment, because that is the moment breweries will stop catering to the style, and change to the "other style" that will make more money.

 

There are now beers that taste like pie!?!

Cheers!

 

I think that we see that with the move to "session" beers in 12/15 packs from brewers that focus on moving volume. Really, there are two very distinct business models at play. Most of the brewers who put out big, flavored stouts, seem to be pursuing a model of premium pricing for a limited product. The regional/national brands operate on a model that depends on moving volume have been leaning into more session able styles for a while.

I do think that the volume growth of the "craft" segment is going to depend on how able brewers are to provide daily drinkers and convince consumers to buy them regularly

 

Totally agree. They certainly will continue to try to figure out which beer will make them the most profit, and continue to try and serve that need for as long as it holds true.

 

Ya I think this topic is very much the same as the howling about "slushy" beers. They are styles that have an outsized presence on the minds of beer dorks like us but are barely a blip on the larger beer marketplace. The shelves aren't suddenly swamped with liquid Brownie batter and jamba juice, they are hyper niche products that are generating a lot of chatter among the most dedicated consumers because of their novelty. You really have to make a determined effort to acquire pastry stouts, they are rarely at grocery stores or random liquor stores from what I've seen